_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bad62aeb3bdbfd0cc01829"
} | 34c5cf1e0704ce84715f5eba396508945ffc7282531fce9df8fbf7e27d2c0767 | Spanish monkfish with chorizo and wood-roasted peppers and salad recipe
An average of 4.0 out of 5 stars from 4 ratings 150g/5oz cooking chorizo, chopped2 shallots, thickly sliced110g/4oz wood-roasted peppers (from a jar), thickly sliced2 tsp sweet smoked paprika1 tbsp tomato purée400g/14oz canned tomatoes, roughly chopped350g/12oz canned butter beans, rinsed and drained2 tbsp olive oil350g/12oz monkfish cheeks (if unavailable use normal monkfish, membrane removed, sliced into 2cm/1in thick pieces)2 tsp sugar½ lemon, juice onlysalt and freshly ground black pepper 2 tbsp roughly chopped flatleaf parsley 150g/5oz cooking chorizo, chopped 2 shallots, thickly sliced 110g/4oz wood-roasted peppers (from a jar), thickly sliced 2 tsp sweet smoked paprika 1 tbsp tomato purée 400g/14oz canned tomatoes, roughly chopped 350g/12oz canned butter beans, rinsed and drained 2 tbsp olive oil 350g/12oz monkfish cheeks (if unavailable use normal monkfish, membrane removed, sliced into 2cm/1in thick pieces) 2 tsp sugar ½ lemon, juice only salt and freshly ground black pepper 2 tbsp roughly chopped flatleaf parsley 1 Cos lettuce, roughly chopped½ cucumber, thickly sliced3 tomatoes, cut into chunks1 red pepper, thickly sliced1 green pepper, thickly sliced½ red onion, finely sliced300g/11oz canned white asparagus 1 Cos lettuce, roughly chopped ½ cucumber, thickly sliced 3 tomatoes, cut into chunks 1 red pepper, thickly sliced 1 green pepper, thickly sliced ½ red onion, finely sliced 300g/11oz canned white asparagus 2 tbsp red wine vinegar2 tbsp extra virgin olive oil1 tsp clear honey1 tsp lemon juice 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil 1 tsp clear honey 1 tsp lemon juice Method For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo.Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes.Add the tomatoes and butter beans and simmer for 5-6 minutes.Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned.Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through.Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper.Sprinkle with the flatleaf parsley.Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well.For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad.To serve, spoon some stew onto each plate and place a generous pile of salad alongside. For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo. For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo. Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes. Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes. Add the tomatoes and butter beans and simmer for 5-6 minutes. Add the tomatoes and butter beans and simmer for 5-6 minutes. Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned. Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned. Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through. Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through. Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper. Sprinkle with the flatleaf parsley. Sprinkle with the flatleaf parsley. Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well. Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well. For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad. For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad. To serve, spoon some stew onto each plate and place a generous pile of salad alongside. To serve, spoon some stew onto each plate and place a generous pile of salad alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spanishmonkfishwithc_88715",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spanish monkfish with chorizo and wood-roasted peppers and salad recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings 150g/5oz cooking chorizo, chopped2 shallots, thickly sliced110g/4oz wood-roasted peppers (from a jar), thickly sliced2 tsp sweet smoked paprika1 tbsp tomato purée400g/14oz canned tomatoes, roughly chopped350g/12oz canned butter beans, rinsed and drained2 tbsp olive oil350g/12oz monkfish cheeks (if unavailable use normal monkfish, membrane removed, sliced into 2cm/1in thick pieces)2 tsp sugar½ lemon, juice onlysalt and freshly ground black pepper 2 tbsp roughly chopped flatleaf parsley 150g/5oz cooking chorizo, chopped 2 shallots, thickly sliced 110g/4oz wood-roasted peppers (from a jar), thickly sliced 2 tsp sweet smoked paprika 1 tbsp tomato purée 400g/14oz canned tomatoes, roughly chopped 350g/12oz canned butter beans, rinsed and drained 2 tbsp olive oil 350g/12oz monkfish cheeks (if unavailable use normal monkfish, membrane removed, sliced into 2cm/1in thick pieces) 2 tsp sugar ½ lemon, juice only salt and freshly ground black pepper 2 tbsp roughly chopped flatleaf parsley 1 Cos lettuce, roughly chopped½ cucumber, thickly sliced3 tomatoes, cut into chunks1 red pepper, thickly sliced1 green pepper, thickly sliced½ red onion, finely sliced300g/11oz canned white asparagus 1 Cos lettuce, roughly chopped ½ cucumber, thickly sliced 3 tomatoes, cut into chunks 1 red pepper, thickly sliced 1 green pepper, thickly sliced ½ red onion, finely sliced 300g/11oz canned white asparagus 2 tbsp red wine vinegar2 tbsp extra virgin olive oil1 tsp clear honey1 tsp lemon juice 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil 1 tsp clear honey 1 tsp lemon juice Method For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo.Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes.Add the tomatoes and butter beans and simmer for 5-6 minutes.Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned.Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through.Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper.Sprinkle with the flatleaf parsley.Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well.For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad.To serve, spoon some stew onto each plate and place a generous pile of salad alongside. For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo. For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo. Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes. Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes. Add the tomatoes and butter beans and simmer for 5-6 minutes. Add the tomatoes and butter beans and simmer for 5-6 minutes. Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned. Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned. Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through. Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through. Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper. Sprinkle with the flatleaf parsley. Sprinkle with the flatleaf parsley. Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well. Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well. For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad. For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad. To serve, spoon some stew onto each plate and place a generous pile of salad alongside. To serve, spoon some stew onto each plate and place a generous pile of salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62ceb3bdbfd0cc0182a"
} | 3fe166c73438a0f2a37fd117cac4a2c9008b0a44a43a4abb0be5cc69c1682a60 | Prawn lettuce cups recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_lettuce_cups_28411_16x9.jpg These lettuce cups are full of crunchiness from the deep-fried vermicelli and saltiness from the toasted peanuts. 2 tbsp saeu-jeot salted krill, squeezed to drain the brine5 red chillies, seeds removed and roughly chopped40g/1½oz red onion, roughly chopped½ lime, juice only 2 tbsp saeu-jeot salted krill, squeezed to drain the brine 5 red chillies, seeds removed and roughly chopped 40g/1½oz red onion, roughly chopped ½ lime, juice only vegetable oil, for deep fryingfew strands rice vermicelli (optional)pinch salt150–175g/5½–6oz cocktail prawns, cooked and peeled8 large Baby Gem lettuce leaves4 lychees from a tin, drained and cut in half2 tbsp lightly salted peanuts, toasted (optional)fresh coriander leaves, to garnish vegetable oil, for deep frying few strands rice vermicelli (optional) pinch salt 150–175g/5½–6oz cocktail prawns, cooked and peeled 8 large Baby Gem lettuce leaves 4 lychees from a tin, drained and cut in half 2 tbsp lightly salted peanuts, toasted (optional) fresh coriander leaves, to garnish Method For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands.Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible.To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands. Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible. Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible. To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/prawn_lettuce_cups_28411",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn lettuce cups recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_lettuce_cups_28411_16x9.jpg These lettuce cups are full of crunchiness from the deep-fried vermicelli and saltiness from the toasted peanuts. 2 tbsp saeu-jeot salted krill, squeezed to drain the brine5 red chillies, seeds removed and roughly chopped40g/1½oz red onion, roughly chopped½ lime, juice only 2 tbsp saeu-jeot salted krill, squeezed to drain the brine 5 red chillies, seeds removed and roughly chopped 40g/1½oz red onion, roughly chopped ½ lime, juice only vegetable oil, for deep fryingfew strands rice vermicelli (optional)pinch salt150–175g/5½–6oz cocktail prawns, cooked and peeled8 large Baby Gem lettuce leaves4 lychees from a tin, drained and cut in half2 tbsp lightly salted peanuts, toasted (optional)fresh coriander leaves, to garnish vegetable oil, for deep frying few strands rice vermicelli (optional) pinch salt 150–175g/5½–6oz cocktail prawns, cooked and peeled 8 large Baby Gem lettuce leaves 4 lychees from a tin, drained and cut in half 2 tbsp lightly salted peanuts, toasted (optional) fresh coriander leaves, to garnish Method For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands.Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible.To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the sambal, pulse all of the ingredients together in a food processor or a blender until everything is finely chopped. Set aside. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands. For the prawn lettuce cups, if using the rice vermicelli heat 4cm/1½in oil in a large deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) The oil is hot enough when a quick, steady stream of bubbles rises around a single wooden chopstick when held upright in the oil. Drop in the rice vermicelli and they will magically puff up, becoming a crispy hot mess. Transfer to drain on kitchen towels using a slotted spoon. Sprinkle lightly with the salt while still warm. Once cool, break up into smaller strands. Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible. Mix the sambal with the prawns just before assembling the cups, to keep the sambal as punchy as possible. To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. To assemble the cups, take the lettuce leaves and put half a lychee on top of each, cut-side down. Divide the prawn mixture between the lettuce cups. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Pound the peanuts, if using, in a pestle and mortar to a rough rubble. Add to each lettuce cup. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately. Finally, garnish with a nice mound of crispy rice vermicelli for crunch and coriander leaves for freshness. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62deb3bdbfd0cc0182b"
} | 1212c9d41b4c18e65cfa32f4c2543a666b9a4cbfc0fc9ff6c294229ec42a3452 | Persian makaroni with tahdig recipe
An average of 0.0 out of 5 stars from 0 ratings An Iranian pasta dish made with beef mince and tomato sauce with a layer of crispy potato, known as tahdig. 300g/10½oz dried penne pasta200g/7oz mushrooms, chopped1 lemon, juice onlyolive oil2–3 onions, chopped1 garlic clove, chopped3 peppers, chopped (red, yellow and green)500g/1lb 2oz beef mince1 tsp dried thyme1 tsp paprika½ tsp ground cinnamon½ tsp ground cumin4 tbsp tomato purée½ tsp ground turmeric2-3 potatoes, sliced into 1cm discssea salt and freshly ground black pepper 300g/10½oz dried penne pasta 200g/7oz mushrooms, chopped 1 lemon, juice only olive oil 2–3 onions, chopped 1 garlic clove, chopped 3 peppers, chopped (red, yellow and green) 500g/1lb 2oz beef mince 1 tsp dried thyme 1 tsp paprika ½ tsp ground cinnamon ½ tsp ground cumin 4 tbsp tomato purée ½ tsp ground turmeric 2-3 potatoes, sliced into 1cm discs sea salt and freshly ground black pepper Method Cook the pasta according to the packet instructions and set to one side. Put the mushrooms in a small bowl and pour over the lemon juice, set aside to soak. This helps the mushrooms keep their light colour while cooking. Preheat a large pan over medium heat. Drizzle in some olive oil and fry the onions until translucent. Add the garlic and peppers and continue cooking for about 10 minutes until the vegetables have softened. Add the beef mince to the pan and fry until browned. Add the thyme, paprika, cinnamon, cumin and season with black pepper.Drain any excess lemon juice from the mushrooms before adding to the pan. Add the tomato purée to a small frying pan over a medium heat and lightly fry until it becomes slightly thicker and darker. Add this to the beef and vegetable mixture and stir to coat, season with salt to taste.Add more olive oil to a lidded medium-sized shallow pan with a lid and sprinkle in the turmeric, then lay the potato discs flat on the bottom.Mix the beef mince mixture and cooked pasta together in the pan, then place on top of the potatoes.Cover with a tight fitting lid and cook over a low heat for 45 minutes.Once cooked, remove the lid and quickly but carefully flip the pan upside down onto a plate or tray.Serve like a savoury upside down pasta cake. Cook the pasta according to the packet instructions and set to one side. Cook the pasta according to the packet instructions and set to one side. Put the mushrooms in a small bowl and pour over the lemon juice, set aside to soak. This helps the mushrooms keep their light colour while cooking. Put the mushrooms in a small bowl and pour over the lemon juice, set aside to soak. This helps the mushrooms keep their light colour while cooking. Preheat a large pan over medium heat. Drizzle in some olive oil and fry the onions until translucent. Add the garlic and peppers and continue cooking for about 10 minutes until the vegetables have softened. Preheat a large pan over medium heat. Drizzle in some olive oil and fry the onions until translucent. Add the garlic and peppers and continue cooking for about 10 minutes until the vegetables have softened. Add the beef mince to the pan and fry until browned. Add the thyme, paprika, cinnamon, cumin and season with black pepper. Add the beef mince to the pan and fry until browned. Add the thyme, paprika, cinnamon, cumin and season with black pepper. Drain any excess lemon juice from the mushrooms before adding to the pan. Drain any excess lemon juice from the mushrooms before adding to the pan. Add the tomato purée to a small frying pan over a medium heat and lightly fry until it becomes slightly thicker and darker. Add this to the beef and vegetable mixture and stir to coat, season with salt to taste. Add the tomato purée to a small frying pan over a medium heat and lightly fry until it becomes slightly thicker and darker. Add this to the beef and vegetable mixture and stir to coat, season with salt to taste. Add more olive oil to a lidded medium-sized shallow pan with a lid and sprinkle in the turmeric, then lay the potato discs flat on the bottom. Add more olive oil to a lidded medium-sized shallow pan with a lid and sprinkle in the turmeric, then lay the potato discs flat on the bottom. Mix the beef mince mixture and cooked pasta together in the pan, then place on top of the potatoes. Mix the beef mince mixture and cooked pasta together in the pan, then place on top of the potatoes. Cover with a tight fitting lid and cook over a low heat for 45 minutes. Cover with a tight fitting lid and cook over a low heat for 45 minutes. Once cooked, remove the lid and quickly but carefully flip the pan upside down onto a plate or tray. Once cooked, remove the lid and quickly but carefully flip the pan upside down onto a plate or tray. Serve like a savoury upside down pasta cake. Serve like a savoury upside down pasta cake. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/persian_makaroni_with_39717",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Persian makaroni with tahdig recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings An Iranian pasta dish made with beef mince and tomato sauce with a layer of crispy potato, known as tahdig. 300g/10½oz dried penne pasta200g/7oz mushrooms, chopped1 lemon, juice onlyolive oil2–3 onions, chopped1 garlic clove, chopped3 peppers, chopped (red, yellow and green)500g/1lb 2oz beef mince1 tsp dried thyme1 tsp paprika½ tsp ground cinnamon½ tsp ground cumin4 tbsp tomato purée½ tsp ground turmeric2-3 potatoes, sliced into 1cm discssea salt and freshly ground black pepper 300g/10½oz dried penne pasta 200g/7oz mushrooms, chopped 1 lemon, juice only olive oil 2–3 onions, chopped 1 garlic clove, chopped 3 peppers, chopped (red, yellow and green) 500g/1lb 2oz beef mince 1 tsp dried thyme 1 tsp paprika ½ tsp ground cinnamon ½ tsp ground cumin 4 tbsp tomato purée ½ tsp ground turmeric 2-3 potatoes, sliced into 1cm discs sea salt and freshly ground black pepper Method Cook the pasta according to the packet instructions and set to one side. Put the mushrooms in a small bowl and pour over the lemon juice, set aside to soak. This helps the mushrooms keep their light colour while cooking. Preheat a large pan over medium heat. Drizzle in some olive oil and fry the onions until translucent. Add the garlic and peppers and continue cooking for about 10 minutes until the vegetables have softened. Add the beef mince to the pan and fry until browned. Add the thyme, paprika, cinnamon, cumin and season with black pepper.Drain any excess lemon juice from the mushrooms before adding to the pan. Add the tomato purée to a small frying pan over a medium heat and lightly fry until it becomes slightly thicker and darker. Add this to the beef and vegetable mixture and stir to coat, season with salt to taste.Add more olive oil to a lidded medium-sized shallow pan with a lid and sprinkle in the turmeric, then lay the potato discs flat on the bottom.Mix the beef mince mixture and cooked pasta together in the pan, then place on top of the potatoes.Cover with a tight fitting lid and cook over a low heat for 45 minutes.Once cooked, remove the lid and quickly but carefully flip the pan upside down onto a plate or tray.Serve like a savoury upside down pasta cake. Cook the pasta according to the packet instructions and set to one side. Cook the pasta according to the packet instructions and set to one side. Put the mushrooms in a small bowl and pour over the lemon juice, set aside to soak. This helps the mushrooms keep their light colour while cooking. Put the mushrooms in a small bowl and pour over the lemon juice, set aside to soak. This helps the mushrooms keep their light colour while cooking. Preheat a large pan over medium heat. Drizzle in some olive oil and fry the onions until translucent. Add the garlic and peppers and continue cooking for about 10 minutes until the vegetables have softened. Preheat a large pan over medium heat. Drizzle in some olive oil and fry the onions until translucent. Add the garlic and peppers and continue cooking for about 10 minutes until the vegetables have softened. Add the beef mince to the pan and fry until browned. Add the thyme, paprika, cinnamon, cumin and season with black pepper. Add the beef mince to the pan and fry until browned. Add the thyme, paprika, cinnamon, cumin and season with black pepper. Drain any excess lemon juice from the mushrooms before adding to the pan. Drain any excess lemon juice from the mushrooms before adding to the pan. Add the tomato purée to a small frying pan over a medium heat and lightly fry until it becomes slightly thicker and darker. Add this to the beef and vegetable mixture and stir to coat, season with salt to taste. Add the tomato purée to a small frying pan over a medium heat and lightly fry until it becomes slightly thicker and darker. Add this to the beef and vegetable mixture and stir to coat, season with salt to taste. Add more olive oil to a lidded medium-sized shallow pan with a lid and sprinkle in the turmeric, then lay the potato discs flat on the bottom. Add more olive oil to a lidded medium-sized shallow pan with a lid and sprinkle in the turmeric, then lay the potato discs flat on the bottom. Mix the beef mince mixture and cooked pasta together in the pan, then place on top of the potatoes. Mix the beef mince mixture and cooked pasta together in the pan, then place on top of the potatoes. Cover with a tight fitting lid and cook over a low heat for 45 minutes. Cover with a tight fitting lid and cook over a low heat for 45 minutes. Once cooked, remove the lid and quickly but carefully flip the pan upside down onto a plate or tray. Once cooked, remove the lid and quickly but carefully flip the pan upside down onto a plate or tray. Serve like a savoury upside down pasta cake. Serve like a savoury upside down pasta cake."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62deb3bdbfd0cc0182c"
} | 787e2aa261c8f939ba1da9465e9bb6ec92fb0013063c4d480145113b0f7cd6f4 | Vegan 'chicken' pitta recipe
An average of 5.0 out of 5 stars from 1 rating This vegan chicken-style pitta recipe makes a great plant-based lunch – the homemade pittas are worth the effort, but you could use shop-bought versions to make this meal even quicker. 150g/5½oz self-raising flour, plus extra for dusting½ tsp caster sugar ¼ tsp baking powder 2 tsp sunflower oil 100ml/3½fl oz oat milk, plus extra if needed ½ tsp fine sea salt 150g/5½oz self-raising flour, plus extra for dusting ½ tsp caster sugar ¼ tsp baking powder 2 tsp sunflower oil 100ml/3½fl oz oat milk, plus extra if needed ½ tsp fine sea salt 2 tbsp rapeseed or sunflower oil1 red onion, finely sliced1 green pepper, deseeded and sliced2 garlic cloves, crushed1 tsp fennel seeds1 tsp mustard seeds½ tsp ground turmeric½ tsp hot chilli powder200g/7oz vegan chicken-style pieces (or cooked chicken breast)2 tbsp tomato ketchup2 tbsp dark soy sauce2 tbsp maple syrupsqueeze of lemon or lime juice (optional)fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve 2 tbsp rapeseed or sunflower oil 1 red onion, finely sliced 1 green pepper, deseeded and sliced 2 garlic cloves, crushed 1 tsp fennel seeds 1 tsp mustard seeds ½ tsp ground turmeric ½ tsp hot chilli powder 200g/7oz vegan chicken-style pieces (or cooked chicken breast) 2 tbsp tomato ketchup 2 tbsp dark soy sauce 2 tbsp maple syrup squeeze of lemon or lime juice (optional) fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve Method To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.)Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm.For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly.Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using.Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.) To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.) Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm. For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly. For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly. Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using. Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using. Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken-style_pitta_46961",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan 'chicken' pitta recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This vegan chicken-style pitta recipe makes a great plant-based lunch – the homemade pittas are worth the effort, but you could use shop-bought versions to make this meal even quicker. 150g/5½oz self-raising flour, plus extra for dusting½ tsp caster sugar ¼ tsp baking powder 2 tsp sunflower oil 100ml/3½fl oz oat milk, plus extra if needed ½ tsp fine sea salt 150g/5½oz self-raising flour, plus extra for dusting ½ tsp caster sugar ¼ tsp baking powder 2 tsp sunflower oil 100ml/3½fl oz oat milk, plus extra if needed ½ tsp fine sea salt 2 tbsp rapeseed or sunflower oil1 red onion, finely sliced1 green pepper, deseeded and sliced2 garlic cloves, crushed1 tsp fennel seeds1 tsp mustard seeds½ tsp ground turmeric½ tsp hot chilli powder200g/7oz vegan chicken-style pieces (or cooked chicken breast)2 tbsp tomato ketchup2 tbsp dark soy sauce2 tbsp maple syrupsqueeze of lemon or lime juice (optional)fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve 2 tbsp rapeseed or sunflower oil 1 red onion, finely sliced 1 green pepper, deseeded and sliced 2 garlic cloves, crushed 1 tsp fennel seeds 1 tsp mustard seeds ½ tsp ground turmeric ½ tsp hot chilli powder 200g/7oz vegan chicken-style pieces (or cooked chicken breast) 2 tbsp tomato ketchup 2 tbsp dark soy sauce 2 tbsp maple syrup squeeze of lemon or lime juice (optional) fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve Method To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.)Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm.For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly.Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using.Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.) To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.) Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm. For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly. For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly. Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using. Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using. Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62deb3bdbfd0cc0182d"
} | 1428c64bd5215a5dacfd330f895aac44ecc6eebaa703aae650d1d4961e2ba7d5 | Potato, celeriac and caramelised red onion pies recipe
An average of 5.0 out of 5 stars from 2 ratings Cut into golden puff pastry to reveal layers of jammy, caramelised red onion, potato, celeriac and garlic. You will need two 9cm/3½in ramekins for this recipe. 1 tbsp olive oil25g/1oz unsalted butter2 red onions, thinly sliced50ml/2fl oz balsamic vinegar1 potato, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tsp fennel seeds, toasted and crushed 1 tsp tarragon, chopped ½ celeriac, peeled and thinly sliced 1 x 320g sheet puff pastry 1 tbsp date syrup, to glaze2 tbsp oat milk, to glaze salt and freshly ground black pepper1 bunch watercress, to serve 1 tbsp olive oil 25g/1oz unsalted butter 2 red onions, thinly sliced 50ml/2fl oz balsamic vinegar 1 potato, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tsp fennel seeds, toasted and crushed 1 tsp tarragon, chopped ½ celeriac, peeled and thinly sliced 1 x 320g sheet puff pastry 1 tbsp date syrup, to glaze 2 tbsp oat milk, to glaze salt and freshly ground black pepper 1 bunch watercress, to serve 2 tbsp miso paste 400ml/14fl oz hot vegetable stock 2 tbsp miso paste 400ml/14fl oz hot vegetable stock Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season.To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine.Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight. Preheat the oven to 210C/190C Fan/Gas 7.Cut four discs out of the pastry, two 12cm/4½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze. Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season. Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season. To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine. To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine. Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight. Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. Cut four discs out of the pastry, two 12cm/4½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze. Cut four discs out of the pastry, two 12cm/4½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze. Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside. Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/potato_celeriac_and_99637",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Potato, celeriac and caramelised red onion pies recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Cut into golden puff pastry to reveal layers of jammy, caramelised red onion, potato, celeriac and garlic. You will need two 9cm/3½in ramekins for this recipe. 1 tbsp olive oil25g/1oz unsalted butter2 red onions, thinly sliced50ml/2fl oz balsamic vinegar1 potato, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tsp fennel seeds, toasted and crushed 1 tsp tarragon, chopped ½ celeriac, peeled and thinly sliced 1 x 320g sheet puff pastry 1 tbsp date syrup, to glaze2 tbsp oat milk, to glaze salt and freshly ground black pepper1 bunch watercress, to serve 1 tbsp olive oil 25g/1oz unsalted butter 2 red onions, thinly sliced 50ml/2fl oz balsamic vinegar 1 potato, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tsp fennel seeds, toasted and crushed 1 tsp tarragon, chopped ½ celeriac, peeled and thinly sliced 1 x 320g sheet puff pastry 1 tbsp date syrup, to glaze 2 tbsp oat milk, to glaze salt and freshly ground black pepper 1 bunch watercress, to serve 2 tbsp miso paste 400ml/14fl oz hot vegetable stock 2 tbsp miso paste 400ml/14fl oz hot vegetable stock Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season.To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine.Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight. Preheat the oven to 210C/190C Fan/Gas 7.Cut four discs out of the pastry, two 12cm/4½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze. Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season. Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season. To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine. To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine. Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight. Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. Cut four discs out of the pastry, two 12cm/4½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze. Cut four discs out of the pastry, two 12cm/4½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze. Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside. Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62eeb3bdbfd0cc0182e"
} | 3d29f6dce57ee8ef86f0379e7e58e913a5222faf8d6694b34c2bd6f563c55fde | Rum babas with grilled pineapple recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rum_babas_with_grilled_64168_16x9.jpg A retro treat for grown-ups, these rum babas are served with grilled pineapple and clotted cream. For this recipe you will need 6 dariole moulds or 11cm/4¼in ring moulds, and a freestanding mixer with paddle and dough hook attachments. 225g/8oz strong white flour25g/1oz light soft brown sugar5g fast-action dried yeast½ tsp fine salt 75ml/2½fl oz milk, room temperature2 free-range eggs75g/2⅔oz butter, softened, plus extra for greasing 225g/8oz strong white flour 25g/1oz light soft brown sugar 5g fast-action dried yeast ½ tsp fine salt 75ml/2½fl oz milk, room temperature 2 free-range eggs 75g/2⅔oz butter, softened, plus extra for greasing 500g/1lb 2oz caster sugar200ml/7fl oz dark or spiced rum 500g/1lb 2oz caster sugar 200ml/7fl oz dark or spiced rum 6 pineapple rings, tinned in juice or fresh2 tbsp golden caster sugarclotted cream, to serve 6 pineapple rings, tinned in juice or fresh 2 tbsp golden caster sugar clotted cream, to serve Method Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt.Put the milk in a separate bowl and whisk in the eggs.Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated.Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size.Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size.Preheat the oven to 180C/160C Fan/Gas 4. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them.Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool.Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve.For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised.To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt. Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt. Put the milk in a separate bowl and whisk in the eggs. Put the milk in a separate bowl and whisk in the eggs. Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated. Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated. Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size. Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size. Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size. Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them. Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool. Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool. Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve. Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve. For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised. For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised. To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rum_babas_with_grilled_64168",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rum babas with grilled pineapple 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/rum_babas_with_grilled_64168_16x9.jpg A retro treat for grown-ups, these rum babas are served with grilled pineapple and clotted cream. For this recipe you will need 6 dariole moulds or 11cm/4¼in ring moulds, and a freestanding mixer with paddle and dough hook attachments. 225g/8oz strong white flour25g/1oz light soft brown sugar5g fast-action dried yeast½ tsp fine salt 75ml/2½fl oz milk, room temperature2 free-range eggs75g/2⅔oz butter, softened, plus extra for greasing 225g/8oz strong white flour 25g/1oz light soft brown sugar 5g fast-action dried yeast ½ tsp fine salt 75ml/2½fl oz milk, room temperature 2 free-range eggs 75g/2⅔oz butter, softened, plus extra for greasing 500g/1lb 2oz caster sugar200ml/7fl oz dark or spiced rum 500g/1lb 2oz caster sugar 200ml/7fl oz dark or spiced rum 6 pineapple rings, tinned in juice or fresh2 tbsp golden caster sugarclotted cream, to serve 6 pineapple rings, tinned in juice or fresh 2 tbsp golden caster sugar clotted cream, to serve Method Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt.Put the milk in a separate bowl and whisk in the eggs.Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated.Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size.Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size.Preheat the oven to 180C/160C Fan/Gas 4. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them.Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool.Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve.For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised.To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt. Put the flour and sugar in the bowl of a freestanding mixer fitted with a paddle attachment. Stir in the yeast then add the salt. Put the milk in a separate bowl and whisk in the eggs. Put the milk in a separate bowl and whisk in the eggs. Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated. Gradually work the milk and eggs into the flour mixture. When you have a very ragged, soft dough, start adding the butter a tablespoon at a time until it has all been incorporated. Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size. Switch to the dough hook and knead until the dough is smooth and glossy – it will still be quite sticky. Cover the bowl with a damp tea towel and leave to rise for about 1 hour, until not quite doubled in size. Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size. Generously butter 6 dariole moulds and use small discs of baking paper to line the bases. Knock the dough back, then divide the mixture between the 6 moulds (this is easiest with wet or buttered hands). Set the moulds on a baking tray, cover with a damp tea towel and leave to rise for 30 minutes until each baba has doubled in size. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them. Bake the babas for 20–25 minutes until a rich golden-brown. Carefully slide them out of the moulds and leave to cool. You can keep them in an airtight container for up to 3 days until you are ready to use them. Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool. Meanwhile make the syrup, put the sugar and 500ml/18fl oz water in a saucepan over a low heat, stirring occasionally until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat. Add the rum and leave to cool. Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve. Put the babas into a dish that will hold them snugly, then pour over the cooled syrup. Turn two or three times until they have absorbed most of it – they will feel heavy and if you gently squeeze them the syrup will seep out, just like a bath sponge. Chill until ready to serve. For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised. For the pineapple, heat a griddle until hot. Sprinkle the pineapple rings with sugar and cook for 2–3 minutes on each side until lightly charred and caramelised. To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup. To serve, place a pineapple ring on each plate and place a baba on top. Top with a spoonful of clotted cream and drizzle with any remaining syrup."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62eeb3bdbfd0cc0182f"
} | 8b40415d1689e71c49fc889865c378c237a51853675616dd04fd29486363543b | Perfect party pie recipe
An average of 3.6 out of 5 stars from 20 ratings Golden pastry and layers of colourful vegetables and lentils – this vegan pie will make a sensational centrepiece for any occasion. 1 tbsp olive oil3 red onions, thinly sliced1 tbsp balsamic vinegar1 tbsp tamari or soy sauce½ tsp paprika 250g/9oz cooked Puy lentils 1 tbsp olive oil 3 red onions, thinly sliced 1 tbsp balsamic vinegar 1 tbsp tamari or soy sauce ½ tsp paprika 250g/9oz cooked Puy lentils 1 tsp olive oil310g/11oz frozen spinach, thawed and roughly chopped2 garlic cloves, chopped½ lemon, juice only½ tsp sea salt flakes 1 tsp olive oil 310g/11oz frozen spinach, thawed and roughly chopped 2 garlic cloves, chopped ½ lemon, juice only ½ tsp sea salt flakes 2 sheets ready-rolled shortcrust pastry unsweetened plant-based milk, for brushing 2 sheets ready-rolled shortcrust pastry unsweetened plant-based milk, for brushing 460g/1lb roasted red peppers, drained 460g/1lb roasted red peppers, drained Method Preheat the oven to 200C/180C Fan/Gas 6.To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside.To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside.Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside. To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside. To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside. To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside. Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie. Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature. Recipe tips Most brands of ready-rolled shop-bought shortcrust pastry are vegan but make sure to check the ingredients for any egg or dairy products if needed. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/perfect_party_pie_00625",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Perfect party pie recipe",
"content": "An average of 3.6 out of 5 stars from 20 ratings Golden pastry and layers of colourful vegetables and lentils – this vegan pie will make a sensational centrepiece for any occasion. 1 tbsp olive oil3 red onions, thinly sliced1 tbsp balsamic vinegar1 tbsp tamari or soy sauce½ tsp paprika 250g/9oz cooked Puy lentils 1 tbsp olive oil 3 red onions, thinly sliced 1 tbsp balsamic vinegar 1 tbsp tamari or soy sauce ½ tsp paprika 250g/9oz cooked Puy lentils 1 tsp olive oil310g/11oz frozen spinach, thawed and roughly chopped2 garlic cloves, chopped½ lemon, juice only½ tsp sea salt flakes 1 tsp olive oil 310g/11oz frozen spinach, thawed and roughly chopped 2 garlic cloves, chopped ½ lemon, juice only ½ tsp sea salt flakes 2 sheets ready-rolled shortcrust pastry unsweetened plant-based milk, for brushing 2 sheets ready-rolled shortcrust pastry unsweetened plant-based milk, for brushing 460g/1lb roasted red peppers, drained 460g/1lb roasted red peppers, drained Method Preheat the oven to 200C/180C Fan/Gas 6.To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside.To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside.Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside. To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside. To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside. To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside. Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie. Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature. Recipe tips Most brands of ready-rolled shop-bought shortcrust pastry are vegan but make sure to check the ingredients for any egg or dairy products if needed."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62feb3bdbfd0cc01830"
} | e9abeed6726c5e4c726a06e4ed679237ea2d71c82aaa847e95efbe4e8692332c | Whole roast cauliflower with qubooli rice salad recipe
An average of 4.4 out of 5 stars from 10 ratings A whole cauliflower is roasted in spices, garlic, ginger, chilli and coconut milk for a flavour-packed dinner that is complemented by the herby rice salad alongside. 1 small cauliflower, about 600g/1lb 5oz 1 tsp ground turmeric1 tsp unsalted butter, melted1 tbsp olive oil 1 garlic clove, finely grated 1 tsp fresh root ginger, gratedgood pinch saffron threads 1 tsp cumin seeds1 tsp hot paprika 1 tsp black mustard seeds1 red chilli (medium heat), thinly sliced1 tsp caster sugar400ml tin full-fat coconut milkhandful cashews, toastedhandful fresh coriander leavessalt, to tasteedible flowers, to garnish 1 small cauliflower, about 600g/1lb 5oz 1 tsp ground turmeric 1 tsp unsalted butter, melted 1 tbsp olive oil 1 garlic clove, finely grated 1 tsp fresh root ginger, grated good pinch saffron threads 1 tsp cumin seeds 1 tsp hot paprika 1 tsp black mustard seeds 1 red chilli (medium heat), thinly sliced 1 tsp caster sugar 400ml tin full-fat coconut milk handful cashews, toasted handful fresh coriander leaves salt, to taste edible flowers, to garnish 250g/9oz freshly cooked rice (mixture of wild, brown or basmati)250g/9oz cooked Puy lentils½ red onion, finely diced ½ cucumber, seeds removed and diced50g/1¾oz dried apricots, quartered30g/1oz currants50g/1¾oz shelled and unsalted pistachios, dry roasted and roughly chopped3 spring onions, thinly sliced3 tbsp extra virgin olive oil 2 large lemons, juice only1 red chilli, finely diced2 tbsp chopped fresh mint leaves 2 tbsp chopped fresh coriander leaves sea salt, to taste 250g/9oz freshly cooked rice (mixture of wild, brown or basmati) 250g/9oz cooked Puy lentils ½ red onion, finely diced ½ cucumber, seeds removed and diced 50g/1¾oz dried apricots, quartered 30g/1oz currants 50g/1¾oz shelled and unsalted pistachios, dry roasted and roughly chopped 3 spring onions, thinly sliced 3 tbsp extra virgin olive oil 2 large lemons, juice only 1 red chilli, finely diced 2 tbsp chopped fresh mint leaves 2 tbsp chopped fresh coriander leaves sea salt, to taste Method To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower. Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency. Meanwhile, for the qubooli rice salad, put the rice, lentils, onion, cucumber, apricots, currants, pistachios and spring onions in a bowl. Stir gently with a fork to combine. Pour the oil, lemon juice, chilli and a generous pinch of salt into a small jug and stir well with a fork. Drizzle this dressing over the rice and lentil salad, scatter over the mint and coriander and toss the salad gently to combine all the ingredients.To serve, sprinkle the toasted cashews and coriander over the cauliflower. Serve the cauliflower and sauce immediately with the rice salad and garnish with the edible flowers. To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes. To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower. Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency. Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency. Meanwhile, for the qubooli rice salad, put the rice, lentils, onion, cucumber, apricots, currants, pistachios and spring onions in a bowl. Stir gently with a fork to combine. Pour the oil, lemon juice, chilli and a generous pinch of salt into a small jug and stir well with a fork. Drizzle this dressing over the rice and lentil salad, scatter over the mint and coriander and toss the salad gently to combine all the ingredients. Meanwhile, for the qubooli rice salad, put the rice, lentils, onion, cucumber, apricots, currants, pistachios and spring onions in a bowl. Stir gently with a fork to combine. Pour the oil, lemon juice, chilli and a generous pinch of salt into a small jug and stir well with a fork. Drizzle this dressing over the rice and lentil salad, scatter over the mint and coriander and toss the salad gently to combine all the ingredients. To serve, sprinkle the toasted cashews and coriander over the cauliflower. Serve the cauliflower and sauce immediately with the rice salad and garnish with the edible flowers. To serve, sprinkle the toasted cashews and coriander over the cauliflower. Serve the cauliflower and sauce immediately with the rice salad and garnish with the edible flowers. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/whole_roast_cauliflower_45761",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole roast cauliflower with qubooli rice salad recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings A whole cauliflower is roasted in spices, garlic, ginger, chilli and coconut milk for a flavour-packed dinner that is complemented by the herby rice salad alongside. 1 small cauliflower, about 600g/1lb 5oz 1 tsp ground turmeric1 tsp unsalted butter, melted1 tbsp olive oil 1 garlic clove, finely grated 1 tsp fresh root ginger, gratedgood pinch saffron threads 1 tsp cumin seeds1 tsp hot paprika 1 tsp black mustard seeds1 red chilli (medium heat), thinly sliced1 tsp caster sugar400ml tin full-fat coconut milkhandful cashews, toastedhandful fresh coriander leavessalt, to tasteedible flowers, to garnish 1 small cauliflower, about 600g/1lb 5oz 1 tsp ground turmeric 1 tsp unsalted butter, melted 1 tbsp olive oil 1 garlic clove, finely grated 1 tsp fresh root ginger, grated good pinch saffron threads 1 tsp cumin seeds 1 tsp hot paprika 1 tsp black mustard seeds 1 red chilli (medium heat), thinly sliced 1 tsp caster sugar 400ml tin full-fat coconut milk handful cashews, toasted handful fresh coriander leaves salt, to taste edible flowers, to garnish 250g/9oz freshly cooked rice (mixture of wild, brown or basmati)250g/9oz cooked Puy lentils½ red onion, finely diced ½ cucumber, seeds removed and diced50g/1¾oz dried apricots, quartered30g/1oz currants50g/1¾oz shelled and unsalted pistachios, dry roasted and roughly chopped3 spring onions, thinly sliced3 tbsp extra virgin olive oil 2 large lemons, juice only1 red chilli, finely diced2 tbsp chopped fresh mint leaves 2 tbsp chopped fresh coriander leaves sea salt, to taste 250g/9oz freshly cooked rice (mixture of wild, brown or basmati) 250g/9oz cooked Puy lentils ½ red onion, finely diced ½ cucumber, seeds removed and diced 50g/1¾oz dried apricots, quartered 30g/1oz currants 50g/1¾oz shelled and unsalted pistachios, dry roasted and roughly chopped 3 spring onions, thinly sliced 3 tbsp extra virgin olive oil 2 large lemons, juice only 1 red chilli, finely diced 2 tbsp chopped fresh mint leaves 2 tbsp chopped fresh coriander leaves sea salt, to taste Method To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower. Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency. Meanwhile, for the qubooli rice salad, put the rice, lentils, onion, cucumber, apricots, currants, pistachios and spring onions in a bowl. Stir gently with a fork to combine. Pour the oil, lemon juice, chilli and a generous pinch of salt into a small jug and stir well with a fork. Drizzle this dressing over the rice and lentil salad, scatter over the mint and coriander and toss the salad gently to combine all the ingredients.To serve, sprinkle the toasted cashews and coriander over the cauliflower. Serve the cauliflower and sauce immediately with the rice salad and garnish with the edible flowers. To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes. To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and sugar in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower. Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency. Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency. Meanwhile, for the qubooli rice salad, put the rice, lentils, onion, cucumber, apricots, currants, pistachios and spring onions in a bowl. Stir gently with a fork to combine. Pour the oil, lemon juice, chilli and a generous pinch of salt into a small jug and stir well with a fork. Drizzle this dressing over the rice and lentil salad, scatter over the mint and coriander and toss the salad gently to combine all the ingredients. Meanwhile, for the qubooli rice salad, put the rice, lentils, onion, cucumber, apricots, currants, pistachios and spring onions in a bowl. Stir gently with a fork to combine. Pour the oil, lemon juice, chilli and a generous pinch of salt into a small jug and stir well with a fork. Drizzle this dressing over the rice and lentil salad, scatter over the mint and coriander and toss the salad gently to combine all the ingredients. To serve, sprinkle the toasted cashews and coriander over the cauliflower. Serve the cauliflower and sauce immediately with the rice salad and garnish with the edible flowers. To serve, sprinkle the toasted cashews and coriander over the cauliflower. Serve the cauliflower and sauce immediately with the rice salad and garnish with the edible flowers."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad62feb3bdbfd0cc01831"
} | d11667d84b6a81bd833663670b70280c3b9620c3f0968d3f64cef2bcc9b0df70 | Grilled miso tofu with spiced lentils recipe
An average of 3.7 out of 5 stars from 3 ratings An absolutely delicious vegan tofu dish coated in an umami-packed sweet miso glaze. Add spiced lentils for extra protein. 65ml/2½fl oz canola or vegetable oil200g/7oz onions, finely chopped 2 garlic cloves, crushed or grated1 tbsp finely chopped fresh ginger pinch salt ½ tsp curry powder pinch cayenne pepper 170g/6oz dried red lentils, rinsed and drained 65ml/2½fl oz canola or vegetable oil 200g/7oz onions, finely chopped 2 garlic cloves, crushed or grated 1 tbsp finely chopped fresh ginger pinch salt ½ tsp curry powder pinch cayenne pepper 170g/6oz dried red lentils, rinsed and drained ½ tsp vegetable oil 12 tbsp white wine vinegar 8 tbsp white miso 1 tsp crushed or grated garlic4 tsp soy sauce 4 tsp brown sugar440g/1lb firm tofu, sliced into 1cm strips ½ tsp vegetable oil 12 tbsp white wine vinegar 8 tbsp white miso 1 tsp crushed or grated garlic 4 tsp soy sauce 4 tsp brown sugar 440g/1lb firm tofu, sliced into 1cm strips steamed basmati rice6 tbsp finely chopped fresh coriander1 lime, cut into wedges steamed basmati rice 6 tbsp finely chopped fresh coriander 1 lime, cut into wedges Method To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. Preheat the grill to its highest setting.To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. Preheat the grill to its highest setting. Preheat the grill to its highest setting. To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/grilled_miso_tofu_with_56792",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Grilled miso tofu with spiced lentils recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings An absolutely delicious vegan tofu dish coated in an umami-packed sweet miso glaze. Add spiced lentils for extra protein. 65ml/2½fl oz canola or vegetable oil200g/7oz onions, finely chopped 2 garlic cloves, crushed or grated1 tbsp finely chopped fresh ginger pinch salt ½ tsp curry powder pinch cayenne pepper 170g/6oz dried red lentils, rinsed and drained 65ml/2½fl oz canola or vegetable oil 200g/7oz onions, finely chopped 2 garlic cloves, crushed or grated 1 tbsp finely chopped fresh ginger pinch salt ½ tsp curry powder pinch cayenne pepper 170g/6oz dried red lentils, rinsed and drained ½ tsp vegetable oil 12 tbsp white wine vinegar 8 tbsp white miso 1 tsp crushed or grated garlic4 tsp soy sauce 4 tsp brown sugar440g/1lb firm tofu, sliced into 1cm strips ½ tsp vegetable oil 12 tbsp white wine vinegar 8 tbsp white miso 1 tsp crushed or grated garlic 4 tsp soy sauce 4 tsp brown sugar 440g/1lb firm tofu, sliced into 1cm strips steamed basmati rice6 tbsp finely chopped fresh coriander1 lime, cut into wedges steamed basmati rice 6 tbsp finely chopped fresh coriander 1 lime, cut into wedges Method To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. Preheat the grill to its highest setting.To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. Preheat the grill to its highest setting. Preheat the grill to its highest setting. To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad630eb3bdbfd0cc01832"
} | cc5f9213ff8a2b3ef56f5981546ac9f67e7e46c9682ba2a5e862c3978fe801ba | Bengali fish fry with roasted cauliflower recipe
An average of 2.8 out of 5 stars from 4 ratings Fried sea bass fillets with a warming marinade and crisp cauliflower side ¼ white onion, chopped½ green chilli, chopped1 clove garlic, chopped½ inch ginger, peeled and chopped¼ cinnamon stick2 green or black cardamon pods, seeds only1 clove¼ tsp black peppercorns½ tsp sea salt flakes5g/⅛oz fresh coriander½ lime, juice only ¼ white onion, chopped ½ green chilli, chopped 1 clove garlic, chopped ½ inch ginger, peeled and chopped ¼ cinnamon stick 2 green or black cardamon pods, seeds only 1 clove ¼ tsp black peppercorns ½ tsp sea salt flakes 5g/⅛oz fresh coriander ½ lime, juice only 4 sea bass fillets100g/3½oz plain flour, plus 2 tsp crumbled sea salt flakes150g/5½oz panko breadcrumbs, crushed1 large free-range egg, beatenvegetable oil, for deep-frying 4 sea bass fillets 100g/3½oz plain flour, plus 2 tsp crumbled sea salt flakes 150g/5½oz panko breadcrumbs, crushed 1 large free-range egg, beaten vegetable oil, for deep-frying 1 medium cauliflower, cut into medium florets1 small sweetheart cabbage, cut into 3cm chunks1 red onion, thickly sliced5 tbsp of natural yoghurt 1 large red chilli, finely chopped1 tsp sea salt flakes, plus extra to taste4 heaped tbsp wholegrain mustard2 tbsp natural or olive oil½ lemon, juice only 1 medium cauliflower, cut into medium florets 1 small sweetheart cabbage, cut into 3cm chunks 1 red onion, thickly sliced 5 tbsp of natural yoghurt 1 large red chilli, finely chopped 1 tsp sea salt flakes, plus extra to taste 4 heaped tbsp wholegrain mustard 2 tbsp natural or olive oil ½ lemon, juice only Method To make the marinade, place all the ingredients into a blender and blitz until you have a thick, green mixture. If you’re doing this by hand, finely chop the onion, chillies, garlic, ginger, and coriander and then pound in a large pestle and mortar with the other ingredients. To make the fish, spread the marinade over each piece of fish, cover and marinate in the fridge for 1–2 hours. Tip the flour and panko breadcrumbs into two separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each fish fillet evenly into the flour, followed by the egg and then the breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fillets until golden and crisp. Transfer to a plate lined with kitchen paper to drain the oil.To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the cauliflower, cabbage, and onion in a large roasting tin, ensuring the ingredients are evenly spaced out in one layer. In a small bowl, mix the yoghurt, chopped ½ red chilli, mustard, oil and salt, then slather this mixture all over the vegetables until they’re evenly coated.Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the ½ red chilli and taste. Add salt as needed and serve hot, scattered with coriander.Serve the fried fish with the baked cauliflower. To make the marinade, place all the ingredients into a blender and blitz until you have a thick, green mixture. If you’re doing this by hand, finely chop the onion, chillies, garlic, ginger, and coriander and then pound in a large pestle and mortar with the other ingredients. To make the marinade, place all the ingredients into a blender and blitz until you have a thick, green mixture. If you’re doing this by hand, finely chop the onion, chillies, garlic, ginger, and coriander and then pound in a large pestle and mortar with the other ingredients. To make the fish, spread the marinade over each piece of fish, cover and marinate in the fridge for 1–2 hours. To make the fish, spread the marinade over each piece of fish, cover and marinate in the fridge for 1–2 hours. Tip the flour and panko breadcrumbs into two separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each fish fillet evenly into the flour, followed by the egg and then the breadcrumbs. Tip the flour and panko breadcrumbs into two separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each fish fillet evenly into the flour, followed by the egg and then the breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fillets until golden and crisp. Transfer to a plate lined with kitchen paper to drain the oil. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fillets until golden and crisp. Transfer to a plate lined with kitchen paper to drain the oil. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the cauliflower, cabbage, and onion in a large roasting tin, ensuring the ingredients are evenly spaced out in one layer. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the cauliflower, cabbage, and onion in a large roasting tin, ensuring the ingredients are evenly spaced out in one layer. In a small bowl, mix the yoghurt, chopped ½ red chilli, mustard, oil and salt, then slather this mixture all over the vegetables until they’re evenly coated. In a small bowl, mix the yoghurt, chopped ½ red chilli, mustard, oil and salt, then slather this mixture all over the vegetables until they’re evenly coated. Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the ½ red chilli and taste. Add salt as needed and serve hot, scattered with coriander. Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the ½ red chilli and taste. Add salt as needed and serve hot, scattered with coriander. Serve the fried fish with the baked cauliflower. Serve the fried fish with the baked cauliflower. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bengali_fish_fry_with_12825",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bengali fish fry with roasted cauliflower recipe",
"content": "An average of 2.8 out of 5 stars from 4 ratings Fried sea bass fillets with a warming marinade and crisp cauliflower side ¼ white onion, chopped½ green chilli, chopped1 clove garlic, chopped½ inch ginger, peeled and chopped¼ cinnamon stick2 green or black cardamon pods, seeds only1 clove¼ tsp black peppercorns½ tsp sea salt flakes5g/⅛oz fresh coriander½ lime, juice only ¼ white onion, chopped ½ green chilli, chopped 1 clove garlic, chopped ½ inch ginger, peeled and chopped ¼ cinnamon stick 2 green or black cardamon pods, seeds only 1 clove ¼ tsp black peppercorns ½ tsp sea salt flakes 5g/⅛oz fresh coriander ½ lime, juice only 4 sea bass fillets100g/3½oz plain flour, plus 2 tsp crumbled sea salt flakes150g/5½oz panko breadcrumbs, crushed1 large free-range egg, beatenvegetable oil, for deep-frying 4 sea bass fillets 100g/3½oz plain flour, plus 2 tsp crumbled sea salt flakes 150g/5½oz panko breadcrumbs, crushed 1 large free-range egg, beaten vegetable oil, for deep-frying 1 medium cauliflower, cut into medium florets1 small sweetheart cabbage, cut into 3cm chunks1 red onion, thickly sliced5 tbsp of natural yoghurt 1 large red chilli, finely chopped1 tsp sea salt flakes, plus extra to taste4 heaped tbsp wholegrain mustard2 tbsp natural or olive oil½ lemon, juice only 1 medium cauliflower, cut into medium florets 1 small sweetheart cabbage, cut into 3cm chunks 1 red onion, thickly sliced 5 tbsp of natural yoghurt 1 large red chilli, finely chopped 1 tsp sea salt flakes, plus extra to taste 4 heaped tbsp wholegrain mustard 2 tbsp natural or olive oil ½ lemon, juice only Method To make the marinade, place all the ingredients into a blender and blitz until you have a thick, green mixture. If you’re doing this by hand, finely chop the onion, chillies, garlic, ginger, and coriander and then pound in a large pestle and mortar with the other ingredients. To make the fish, spread the marinade over each piece of fish, cover and marinate in the fridge for 1–2 hours. Tip the flour and panko breadcrumbs into two separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each fish fillet evenly into the flour, followed by the egg and then the breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fillets until golden and crisp. Transfer to a plate lined with kitchen paper to drain the oil.To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the cauliflower, cabbage, and onion in a large roasting tin, ensuring the ingredients are evenly spaced out in one layer. In a small bowl, mix the yoghurt, chopped ½ red chilli, mustard, oil and salt, then slather this mixture all over the vegetables until they’re evenly coated.Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the ½ red chilli and taste. Add salt as needed and serve hot, scattered with coriander.Serve the fried fish with the baked cauliflower. To make the marinade, place all the ingredients into a blender and blitz until you have a thick, green mixture. If you’re doing this by hand, finely chop the onion, chillies, garlic, ginger, and coriander and then pound in a large pestle and mortar with the other ingredients. To make the marinade, place all the ingredients into a blender and blitz until you have a thick, green mixture. If you’re doing this by hand, finely chop the onion, chillies, garlic, ginger, and coriander and then pound in a large pestle and mortar with the other ingredients. To make the fish, spread the marinade over each piece of fish, cover and marinate in the fridge for 1–2 hours. To make the fish, spread the marinade over each piece of fish, cover and marinate in the fridge for 1–2 hours. Tip the flour and panko breadcrumbs into two separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each fish fillet evenly into the flour, followed by the egg and then the breadcrumbs. Tip the flour and panko breadcrumbs into two separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each fish fillet evenly into the flour, followed by the egg and then the breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fillets until golden and crisp. Transfer to a plate lined with kitchen paper to drain the oil. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fillets until golden and crisp. Transfer to a plate lined with kitchen paper to drain the oil. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the cauliflower, cabbage, and onion in a large roasting tin, ensuring the ingredients are evenly spaced out in one layer. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the cauliflower, cabbage, and onion in a large roasting tin, ensuring the ingredients are evenly spaced out in one layer. In a small bowl, mix the yoghurt, chopped ½ red chilli, mustard, oil and salt, then slather this mixture all over the vegetables until they’re evenly coated. In a small bowl, mix the yoghurt, chopped ½ red chilli, mustard, oil and salt, then slather this mixture all over the vegetables until they’re evenly coated. Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the ½ red chilli and taste. Add salt as needed and serve hot, scattered with coriander. Transfer to the oven to roast for 25 minutes until the cauliflower is just cooked through and the cabbage is starting to char around the edges. Dress with the lemon juice, scatter over the ½ red chilli and taste. Add salt as needed and serve hot, scattered with coriander. Serve the fried fish with the baked cauliflower. Serve the fried fish with the baked cauliflower."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad630eb3bdbfd0cc01833"
} | b6303600f6ee5a71be6d7295783d01cb93842798748e4a1aec176058d88f9785 | South Indian prawn curry with lemon rice recipe
An average of 4.8 out of 5 stars from 9 ratings A tangy, coconutty curry that's quick enough to whip up on a week night. 2 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped25g/1oz fresh root ginger, peeled and finely chopped 2 long green chillies, deseeded and finely chopped2 tsp garam masala1 tsp hot chilli powder1 tsp ground turmeric4 fresh ripe tomatoes, roughly chopped1 tsp tamarind paste2 tsp runny honey400g/14oz large raw tiger or king prawns, peeled and deveined 4 tbsp desiccated coconutsmall bunch fresh coriander, leaves roughly chopped 2 tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely chopped 25g/1oz fresh root ginger, peeled and finely chopped 2 long green chillies, deseeded and finely chopped 2 tsp garam masala 1 tsp hot chilli powder 1 tsp ground turmeric 4 fresh ripe tomatoes, roughly chopped 1 tsp tamarind paste 2 tsp runny honey 400g/14oz large raw tiger or king prawns, peeled and deveined 4 tbsp desiccated coconut small bunch fresh coriander, leaves roughly chopped 550g/1lb 4oz white basmati rice2 tbsp sunflower oil1 tsp black mustard seeds1 tsp ground turmeric¼ tsp asafoetida1 tsp urid dal (optional)½ onion, very finely chopped1 long green chilli, deseeded and finely chopped10g/1/3oz fresh root ginger, peeled and finely chopped10 fresh curry leaves50g/1¾oz unsalted peanuts, roasted50g/1¾oz unsalted cashew nuts, roasted1 lemon, juice and zest of ½sea salt and freshly ground black pepper 550g/1lb 4oz white basmati rice 2 tbsp sunflower oil 1 tsp black mustard seeds 1 tsp ground turmeric ¼ tsp asafoetida 1 tsp urid dal (optional) ½ onion, very finely chopped 1 long green chilli, deseeded and finely chopped 10g/1/3oz fresh root ginger, peeled and finely chopped 10 fresh curry leaves 50g/1¾oz unsalted peanuts, roasted 50g/1¾oz unsalted cashew nuts, roasted 1 lemon, juice and zest of ½ sea salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool. To make the curry, heat the oil in a large, non-stick frying pan and gently fry the onion for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for a further 2 minutes, stirring constantly.Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste, honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened, stirring regularly.Stir in the coconut and prawns and cook for 2–3 minutes, stirring constantly, until the prawns are pink and cooked through. To make the rice, heat the oil in a large, non-stick frying pan or wok over a medium heat. Add the mustard seeds, turmeric, asafoetida , and the urad dal, if using. Fry for 1 minute, stirring constantly, until the mustard seeds begin to pop. Add the onion, chilli, ginger, curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper, if necessary.Sprinkle the curry with coriander and serve with the rice. Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool. Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool. To make the curry, heat the oil in a large, non-stick frying pan and gently fry the onion for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for a further 2 minutes, stirring constantly. To make the curry, heat the oil in a large, non-stick frying pan and gently fry the onion for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for a further 2 minutes, stirring constantly. Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste, honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened, stirring regularly. Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste, honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened, stirring regularly. Stir in the coconut and prawns and cook for 2–3 minutes, stirring constantly, until the prawns are pink and cooked through. Stir in the coconut and prawns and cook for 2–3 minutes, stirring constantly, until the prawns are pink and cooked through. To make the rice, heat the oil in a large, non-stick frying pan or wok over a medium heat. Add the mustard seeds, turmeric, asafoetida , and the urad dal, if using. Fry for 1 minute, stirring constantly, until the mustard seeds begin to pop. To make the rice, heat the oil in a large, non-stick frying pan or wok over a medium heat. Add the mustard seeds, turmeric, asafoetida , and the urad dal, if using. Fry for 1 minute, stirring constantly, until the mustard seeds begin to pop. Add the onion, chilli, ginger, curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper, if necessary. Add the onion, chilli, ginger, curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper, if necessary. Sprinkle the curry with coriander and serve with the rice. Sprinkle the curry with coriander and serve with the rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/south_indian_prawn_curry_74455",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "South Indian prawn curry with lemon rice recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings A tangy, coconutty curry that's quick enough to whip up on a week night. 2 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped25g/1oz fresh root ginger, peeled and finely chopped 2 long green chillies, deseeded and finely chopped2 tsp garam masala1 tsp hot chilli powder1 tsp ground turmeric4 fresh ripe tomatoes, roughly chopped1 tsp tamarind paste2 tsp runny honey400g/14oz large raw tiger or king prawns, peeled and deveined 4 tbsp desiccated coconutsmall bunch fresh coriander, leaves roughly chopped 2 tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely chopped 25g/1oz fresh root ginger, peeled and finely chopped 2 long green chillies, deseeded and finely chopped 2 tsp garam masala 1 tsp hot chilli powder 1 tsp ground turmeric 4 fresh ripe tomatoes, roughly chopped 1 tsp tamarind paste 2 tsp runny honey 400g/14oz large raw tiger or king prawns, peeled and deveined 4 tbsp desiccated coconut small bunch fresh coriander, leaves roughly chopped 550g/1lb 4oz white basmati rice2 tbsp sunflower oil1 tsp black mustard seeds1 tsp ground turmeric¼ tsp asafoetida1 tsp urid dal (optional)½ onion, very finely chopped1 long green chilli, deseeded and finely chopped10g/1/3oz fresh root ginger, peeled and finely chopped10 fresh curry leaves50g/1¾oz unsalted peanuts, roasted50g/1¾oz unsalted cashew nuts, roasted1 lemon, juice and zest of ½sea salt and freshly ground black pepper 550g/1lb 4oz white basmati rice 2 tbsp sunflower oil 1 tsp black mustard seeds 1 tsp ground turmeric ¼ tsp asafoetida 1 tsp urid dal (optional) ½ onion, very finely chopped 1 long green chilli, deseeded and finely chopped 10g/1/3oz fresh root ginger, peeled and finely chopped 10 fresh curry leaves 50g/1¾oz unsalted peanuts, roasted 50g/1¾oz unsalted cashew nuts, roasted 1 lemon, juice and zest of ½ sea salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool. To make the curry, heat the oil in a large, non-stick frying pan and gently fry the onion for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for a further 2 minutes, stirring constantly.Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste, honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened, stirring regularly.Stir in the coconut and prawns and cook for 2–3 minutes, stirring constantly, until the prawns are pink and cooked through. To make the rice, heat the oil in a large, non-stick frying pan or wok over a medium heat. Add the mustard seeds, turmeric, asafoetida , and the urad dal, if using. Fry for 1 minute, stirring constantly, until the mustard seeds begin to pop. Add the onion, chilli, ginger, curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper, if necessary.Sprinkle the curry with coriander and serve with the rice. Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool. Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool. To make the curry, heat the oil in a large, non-stick frying pan and gently fry the onion for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for a further 2 minutes, stirring constantly. To make the curry, heat the oil in a large, non-stick frying pan and gently fry the onion for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for a further 2 minutes, stirring constantly. Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste, honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened, stirring regularly. Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste, honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened, stirring regularly. Stir in the coconut and prawns and cook for 2–3 minutes, stirring constantly, until the prawns are pink and cooked through. Stir in the coconut and prawns and cook for 2–3 minutes, stirring constantly, until the prawns are pink and cooked through. To make the rice, heat the oil in a large, non-stick frying pan or wok over a medium heat. Add the mustard seeds, turmeric, asafoetida , and the urad dal, if using. Fry for 1 minute, stirring constantly, until the mustard seeds begin to pop. To make the rice, heat the oil in a large, non-stick frying pan or wok over a medium heat. Add the mustard seeds, turmeric, asafoetida , and the urad dal, if using. Fry for 1 minute, stirring constantly, until the mustard seeds begin to pop. Add the onion, chilli, ginger, curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper, if necessary. Add the onion, chilli, ginger, curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper, if necessary. Sprinkle the curry with coriander and serve with the rice. Sprinkle the curry with coriander and serve with the rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad631eb3bdbfd0cc01834"
} | 5175a410868c187d03d368301c3b993f72f26b23c6fc3c036e616d5ff2d8ef37 | Breakfast of dreams with beans and tomatoes recipe
Breakfast of dreams with beans, sunshine tomatoes and chia seed pudding An average of 3.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_of_dreams_91975_16x9.jpg Packed full of flavour and easy to make, this balanced breakfast will give you plenty of energy for the day ahead. 400ml tin full-fat coconut milk (preferably organic)1 tbsp maple syrup 200ml/⅓ pint tinned mango pulp or purée ¼ tsp ground cardamom (or the seeds of 3 crushed pods) ½ tsp fennel seeds, crushed in a pestle and mortar 1 lime, zest and juice 75g chia seeds 1 tbsp full-fat live Greek yoghurt or plant-based alternativehandful fresh or tinned mango chunks 400ml tin full-fat coconut milk (preferably organic) 1 tbsp maple syrup 200ml/⅓ pint tinned mango pulp or purée ¼ tsp ground cardamom (or the seeds of 3 crushed pods) ½ tsp fennel seeds, crushed in a pestle and mortar 1 lime, zest and juice 75g chia seeds 1 tbsp full-fat live Greek yoghurt or plant-based alternative handful fresh or tinned mango chunks 1 tbsp olive oil 2 garlic cloves, crushed ½ tsp cumin seeds ½ cinnamon stick2 x 400g tins fava beans, drained ½ tsp hot paprika ½ tsp dried red chilli flakes ½ lemon, juice onlysea salt 2 soft-boiled eggs selection of pickled vegetables (optional) 4 pitta breads, toasted (optional) 1 tbsp olive oil 2 garlic cloves, crushed ½ tsp cumin seeds ½ cinnamon stick 2 x 400g tins fava beans, drained ½ tsp hot paprika ½ tsp dried red chilli flakes ½ lemon, juice only sea salt 2 soft-boiled eggs selection of pickled vegetables (optional) 4 pitta breads, toasted (optional) 1 ripe tomato 2 tbsp olive oil handful fresh parsley, chopped 1 ripe tomato 2 tbsp olive oil handful fresh parsley, chopped 4 large, thick slices of sourdough bread 4 tsp extra virgin olive oil, plus a little extra for drizzling 1 whole garlic clove, peeled 200g/7oz labneh (or cream cheese) 180g/6⅓oz ripe cherry tomatoes of various colours, sliced in half1 tbsp pomegranate molasses (or balsamic vinegar) ½ tsp sumac ½ tsp dried oregano ½ tsp dried red chilli flakes handful finely chopped fresh parsley handful pomegranate seedssea salt 4 large, thick slices of sourdough bread 4 tsp extra virgin olive oil, plus a little extra for drizzling 1 whole garlic clove, peeled 200g/7oz labneh (or cream cheese) 180g/6⅓oz ripe cherry tomatoes of various colours, sliced in half 1 tbsp pomegranate molasses (or balsamic vinegar) ½ tsp sumac ½ tsp dried oregano ½ tsp dried red chilli flakes handful finely chopped fresh parsley handful pomegranate seeds sea salt Method To make the mango and chia pudding, combine all the ingredients, except the chia seeds and yoghurt, in a bowl and whisk well to combine. You want to make sure that any coconut solids are well emulsified into the mixture and no lumps remain. Add the chia seeds and stir gently for a minute or two. You will notice the mixture will start to thicken. Place it in the fridge for a few hours before serving. (You can also make this the night before for breakfast the next morning.) To make the breakfast beans, place the olive oil in a small saucepan over a low heat. When it has just started warming through, add the garlic, cumin seeds and cinnamon stick. The idea is to cook out the rawness of the garlic for a minute or two without letting it colour or burn. Add the drained fava beans to the warm garlic oil along with the paprika and chilli flakes. Top with 300ml/½ pint of kettle-hot water and braise over a medium heat for about 20 minutes, stirring regularly. You will notice that the beans start breaking down slightly and thickening the whole mixture. Season with the lemon juice and a little salt to taste. To make the relish, grate the tomato into a small bowl. Add the olive oil and parsley and stir. Set aside. To make the sunshine tomatoes and labneh on toast, brush each slice of bread with a teaspoon of olive oil then toast in a hot griddle pan until charred and crisp. Rub the surface of each toasted slice with the garlic clove, taking care not to squash the bread. Spread the labneh over the slices of toast and top with the sliced tomatoes. Sprinkle over some sea salt. Drizzle the pomegranate molasses and more olive oil over the tomatoes, followed by a sprinkling of the sumac, oregano and chilli flakes. Top with chopped parsley and pomegranate seeds.Serve the mango and chia pudding, top with a dollop of Greek yoghurt and fruit of your choice such as mango. Put the breakfast beans in individual small deep bowls and top with the tomato relish and, half a soft-boiled egg, pickled vegetables and toasted pitta breads. Finish with the sunshine tomatoes on toast. To make the mango and chia pudding, combine all the ingredients, except the chia seeds and yoghurt, in a bowl and whisk well to combine. You want to make sure that any coconut solids are well emulsified into the mixture and no lumps remain. To make the mango and chia pudding, combine all the ingredients, except the chia seeds and yoghurt, in a bowl and whisk well to combine. You want to make sure that any coconut solids are well emulsified into the mixture and no lumps remain. Add the chia seeds and stir gently for a minute or two. You will notice the mixture will start to thicken. Place it in the fridge for a few hours before serving. (You can also make this the night before for breakfast the next morning.) Add the chia seeds and stir gently for a minute or two. You will notice the mixture will start to thicken. Place it in the fridge for a few hours before serving. (You can also make this the night before for breakfast the next morning.) To make the breakfast beans, place the olive oil in a small saucepan over a low heat. When it has just started warming through, add the garlic, cumin seeds and cinnamon stick. The idea is to cook out the rawness of the garlic for a minute or two without letting it colour or burn. To make the breakfast beans, place the olive oil in a small saucepan over a low heat. When it has just started warming through, add the garlic, cumin seeds and cinnamon stick. The idea is to cook out the rawness of the garlic for a minute or two without letting it colour or burn. Add the drained fava beans to the warm garlic oil along with the paprika and chilli flakes. Top with 300ml/½ pint of kettle-hot water and braise over a medium heat for about 20 minutes, stirring regularly. Add the drained fava beans to the warm garlic oil along with the paprika and chilli flakes. Top with 300ml/½ pint of kettle-hot water and braise over a medium heat for about 20 minutes, stirring regularly. You will notice that the beans start breaking down slightly and thickening the whole mixture. Season with the lemon juice and a little salt to taste. You will notice that the beans start breaking down slightly and thickening the whole mixture. Season with the lemon juice and a little salt to taste. To make the relish, grate the tomato into a small bowl. Add the olive oil and parsley and stir. Set aside. To make the relish, grate the tomato into a small bowl. Add the olive oil and parsley and stir. Set aside. To make the sunshine tomatoes and labneh on toast, brush each slice of bread with a teaspoon of olive oil then toast in a hot griddle pan until charred and crisp. Rub the surface of each toasted slice with the garlic clove, taking care not to squash the bread. To make the sunshine tomatoes and labneh on toast, brush each slice of bread with a teaspoon of olive oil then toast in a hot griddle pan until charred and crisp. Rub the surface of each toasted slice with the garlic clove, taking care not to squash the bread. Spread the labneh over the slices of toast and top with the sliced tomatoes. Sprinkle over some sea salt. Drizzle the pomegranate molasses and more olive oil over the tomatoes, followed by a sprinkling of the sumac, oregano and chilli flakes. Top with chopped parsley and pomegranate seeds. Spread the labneh over the slices of toast and top with the sliced tomatoes. Sprinkle over some sea salt. Drizzle the pomegranate molasses and more olive oil over the tomatoes, followed by a sprinkling of the sumac, oregano and chilli flakes. Top with chopped parsley and pomegranate seeds. Serve the mango and chia pudding, top with a dollop of Greek yoghurt and fruit of your choice such as mango. Put the breakfast beans in individual small deep bowls and top with the tomato relish and, half a soft-boiled egg, pickled vegetables and toasted pitta breads. Finish with the sunshine tomatoes on toast. Serve the mango and chia pudding, top with a dollop of Greek yoghurt and fruit of your choice such as mango. Put the breakfast beans in individual small deep bowls and top with the tomato relish and, half a soft-boiled egg, pickled vegetables and toasted pitta breads. Finish with the sunshine tomatoes on toast. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/breakfast_of_dreams_91975",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Breakfast of dreams with beans and tomatoes recipe",
"content": "Breakfast of dreams with beans, sunshine tomatoes and chia seed pudding An average of 3.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_of_dreams_91975_16x9.jpg Packed full of flavour and easy to make, this balanced breakfast will give you plenty of energy for the day ahead. 400ml tin full-fat coconut milk (preferably organic)1 tbsp maple syrup 200ml/⅓ pint tinned mango pulp or purée ¼ tsp ground cardamom (or the seeds of 3 crushed pods) ½ tsp fennel seeds, crushed in a pestle and mortar 1 lime, zest and juice 75g chia seeds 1 tbsp full-fat live Greek yoghurt or plant-based alternativehandful fresh or tinned mango chunks 400ml tin full-fat coconut milk (preferably organic) 1 tbsp maple syrup 200ml/⅓ pint tinned mango pulp or purée ¼ tsp ground cardamom (or the seeds of 3 crushed pods) ½ tsp fennel seeds, crushed in a pestle and mortar 1 lime, zest and juice 75g chia seeds 1 tbsp full-fat live Greek yoghurt or plant-based alternative handful fresh or tinned mango chunks 1 tbsp olive oil 2 garlic cloves, crushed ½ tsp cumin seeds ½ cinnamon stick2 x 400g tins fava beans, drained ½ tsp hot paprika ½ tsp dried red chilli flakes ½ lemon, juice onlysea salt 2 soft-boiled eggs selection of pickled vegetables (optional) 4 pitta breads, toasted (optional) 1 tbsp olive oil 2 garlic cloves, crushed ½ tsp cumin seeds ½ cinnamon stick 2 x 400g tins fava beans, drained ½ tsp hot paprika ½ tsp dried red chilli flakes ½ lemon, juice only sea salt 2 soft-boiled eggs selection of pickled vegetables (optional) 4 pitta breads, toasted (optional) 1 ripe tomato 2 tbsp olive oil handful fresh parsley, chopped 1 ripe tomato 2 tbsp olive oil handful fresh parsley, chopped 4 large, thick slices of sourdough bread 4 tsp extra virgin olive oil, plus a little extra for drizzling 1 whole garlic clove, peeled 200g/7oz labneh (or cream cheese) 180g/6⅓oz ripe cherry tomatoes of various colours, sliced in half1 tbsp pomegranate molasses (or balsamic vinegar) ½ tsp sumac ½ tsp dried oregano ½ tsp dried red chilli flakes handful finely chopped fresh parsley handful pomegranate seedssea salt 4 large, thick slices of sourdough bread 4 tsp extra virgin olive oil, plus a little extra for drizzling 1 whole garlic clove, peeled 200g/7oz labneh (or cream cheese) 180g/6⅓oz ripe cherry tomatoes of various colours, sliced in half 1 tbsp pomegranate molasses (or balsamic vinegar) ½ tsp sumac ½ tsp dried oregano ½ tsp dried red chilli flakes handful finely chopped fresh parsley handful pomegranate seeds sea salt Method To make the mango and chia pudding, combine all the ingredients, except the chia seeds and yoghurt, in a bowl and whisk well to combine. You want to make sure that any coconut solids are well emulsified into the mixture and no lumps remain. Add the chia seeds and stir gently for a minute or two. You will notice the mixture will start to thicken. Place it in the fridge for a few hours before serving. (You can also make this the night before for breakfast the next morning.) To make the breakfast beans, place the olive oil in a small saucepan over a low heat. When it has just started warming through, add the garlic, cumin seeds and cinnamon stick. The idea is to cook out the rawness of the garlic for a minute or two without letting it colour or burn. Add the drained fava beans to the warm garlic oil along with the paprika and chilli flakes. Top with 300ml/½ pint of kettle-hot water and braise over a medium heat for about 20 minutes, stirring regularly. You will notice that the beans start breaking down slightly and thickening the whole mixture. Season with the lemon juice and a little salt to taste. To make the relish, grate the tomato into a small bowl. Add the olive oil and parsley and stir. Set aside. To make the sunshine tomatoes and labneh on toast, brush each slice of bread with a teaspoon of olive oil then toast in a hot griddle pan until charred and crisp. Rub the surface of each toasted slice with the garlic clove, taking care not to squash the bread. Spread the labneh over the slices of toast and top with the sliced tomatoes. Sprinkle over some sea salt. Drizzle the pomegranate molasses and more olive oil over the tomatoes, followed by a sprinkling of the sumac, oregano and chilli flakes. Top with chopped parsley and pomegranate seeds.Serve the mango and chia pudding, top with a dollop of Greek yoghurt and fruit of your choice such as mango. Put the breakfast beans in individual small deep bowls and top with the tomato relish and, half a soft-boiled egg, pickled vegetables and toasted pitta breads. Finish with the sunshine tomatoes on toast. To make the mango and chia pudding, combine all the ingredients, except the chia seeds and yoghurt, in a bowl and whisk well to combine. You want to make sure that any coconut solids are well emulsified into the mixture and no lumps remain. To make the mango and chia pudding, combine all the ingredients, except the chia seeds and yoghurt, in a bowl and whisk well to combine. You want to make sure that any coconut solids are well emulsified into the mixture and no lumps remain. Add the chia seeds and stir gently for a minute or two. You will notice the mixture will start to thicken. Place it in the fridge for a few hours before serving. (You can also make this the night before for breakfast the next morning.) Add the chia seeds and stir gently for a minute or two. You will notice the mixture will start to thicken. Place it in the fridge for a few hours before serving. (You can also make this the night before for breakfast the next morning.) To make the breakfast beans, place the olive oil in a small saucepan over a low heat. When it has just started warming through, add the garlic, cumin seeds and cinnamon stick. The idea is to cook out the rawness of the garlic for a minute or two without letting it colour or burn. To make the breakfast beans, place the olive oil in a small saucepan over a low heat. When it has just started warming through, add the garlic, cumin seeds and cinnamon stick. The idea is to cook out the rawness of the garlic for a minute or two without letting it colour or burn. Add the drained fava beans to the warm garlic oil along with the paprika and chilli flakes. Top with 300ml/½ pint of kettle-hot water and braise over a medium heat for about 20 minutes, stirring regularly. Add the drained fava beans to the warm garlic oil along with the paprika and chilli flakes. Top with 300ml/½ pint of kettle-hot water and braise over a medium heat for about 20 minutes, stirring regularly. You will notice that the beans start breaking down slightly and thickening the whole mixture. Season with the lemon juice and a little salt to taste. You will notice that the beans start breaking down slightly and thickening the whole mixture. Season with the lemon juice and a little salt to taste. To make the relish, grate the tomato into a small bowl. Add the olive oil and parsley and stir. Set aside. To make the relish, grate the tomato into a small bowl. Add the olive oil and parsley and stir. Set aside. To make the sunshine tomatoes and labneh on toast, brush each slice of bread with a teaspoon of olive oil then toast in a hot griddle pan until charred and crisp. Rub the surface of each toasted slice with the garlic clove, taking care not to squash the bread. To make the sunshine tomatoes and labneh on toast, brush each slice of bread with a teaspoon of olive oil then toast in a hot griddle pan until charred and crisp. Rub the surface of each toasted slice with the garlic clove, taking care not to squash the bread. Spread the labneh over the slices of toast and top with the sliced tomatoes. Sprinkle over some sea salt. Drizzle the pomegranate molasses and more olive oil over the tomatoes, followed by a sprinkling of the sumac, oregano and chilli flakes. Top with chopped parsley and pomegranate seeds. Spread the labneh over the slices of toast and top with the sliced tomatoes. Sprinkle over some sea salt. Drizzle the pomegranate molasses and more olive oil over the tomatoes, followed by a sprinkling of the sumac, oregano and chilli flakes. Top with chopped parsley and pomegranate seeds. Serve the mango and chia pudding, top with a dollop of Greek yoghurt and fruit of your choice such as mango. Put the breakfast beans in individual small deep bowls and top with the tomato relish and, half a soft-boiled egg, pickled vegetables and toasted pitta breads. Finish with the sunshine tomatoes on toast. Serve the mango and chia pudding, top with a dollop of Greek yoghurt and fruit of your choice such as mango. Put the breakfast beans in individual small deep bowls and top with the tomato relish and, half a soft-boiled egg, pickled vegetables and toasted pitta breads. Finish with the sunshine tomatoes on toast."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad632eb3bdbfd0cc01835"
} | 59cecdf96fe726af6bbfd834035bf2e11fa2eeb72ca37d2f54c87ac45c9835e4 | Red-cooked pork belly recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redcookedporkbelly_90246_16x9.jpg This spiced pork belly recipe is a simple, stress-free dish perfect for any night of the week. 1kg/2lb 4oz pork belly, rib bones removed3 tbsp groundnut oil2 tsp sugar750ml/1 pint 7fl oz chicken stock1 whole star anise1 stick cinnamon or cassia bark7.5cm/3in piece fresh ginger, unpeeled3-4 tbsp Shaoxing wine (substitute dry sherry if unavailable)125ml/4fl oz dark soy saucepinch freshly ground black pepper4 spring onions 1kg/2lb 4oz pork belly, rib bones removed 3 tbsp groundnut oil 2 tsp sugar 750ml/1 pint 7fl oz chicken stock 1 whole star anise 1 stick cinnamon or cassia bark 7.5cm/3in piece fresh ginger, unpeeled 3-4 tbsp Shaoxing wine (substitute dry sherry if unavailable) 125ml/4fl oz dark soy sauce pinch freshly ground black pepper 4 spring onions Method Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat).Remove the pork, drain and refresh. Cut into bite-sized chunks.Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may need to do this in batches, adding more oil as you go). Be careful because it may spatter a bit.Remove the browned pieces with a slotted spoon and keep to one side.Drain off the fat, leaving about two tablespoons' worth in the casserole.Add the sugar to the pan and stir. After a few minutes, the sugar will turn brown and begin to caramelise. When it's a pale brown colour, add the chicken stock and stir, scraping the browned bits off the bottom of the pan.Add the star anise and the cinnamon or cassia bark. With the flat side of a knife, bash the ginger, to reveal the inside. Add to the pan.Add the Shaoxing wine and soy sauce and stir.Return the pork to the pan. The stock should just cover the pork, so add more or less according to the size of your casserole, or top up with a bit of water. Add a pinch of black pepper.Bring to a simmer, cover, and turn the heat to low. Simmer for about two hours.For the last half-hour, remove the lid and reduce the sauce. The sauce should be rich and reduced and the pork meltingly tender.At the end of the cooking time, slice the spring onions on the diagonal into 5cm/2in lengths and add to the pork. Simmer for another five minutes or so.Serve the pork in a bowl with some boiled white rice. Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat). Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat). Remove the pork, drain and refresh. Cut into bite-sized chunks. Remove the pork, drain and refresh. Cut into bite-sized chunks. Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may need to do this in batches, adding more oil as you go). Be careful because it may spatter a bit. Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may need to do this in batches, adding more oil as you go). Be careful because it may spatter a bit. Remove the browned pieces with a slotted spoon and keep to one side. Remove the browned pieces with a slotted spoon and keep to one side. Drain off the fat, leaving about two tablespoons' worth in the casserole. Drain off the fat, leaving about two tablespoons' worth in the casserole. Add the sugar to the pan and stir. After a few minutes, the sugar will turn brown and begin to caramelise. When it's a pale brown colour, add the chicken stock and stir, scraping the browned bits off the bottom of the pan. Add the sugar to the pan and stir. After a few minutes, the sugar will turn brown and begin to caramelise. When it's a pale brown colour, add the chicken stock and stir, scraping the browned bits off the bottom of the pan. Add the star anise and the cinnamon or cassia bark. With the flat side of a knife, bash the ginger, to reveal the inside. Add to the pan. Add the star anise and the cinnamon or cassia bark. With the flat side of a knife, bash the ginger, to reveal the inside. Add to the pan. Add the Shaoxing wine and soy sauce and stir. Add the Shaoxing wine and soy sauce and stir. Return the pork to the pan. The stock should just cover the pork, so add more or less according to the size of your casserole, or top up with a bit of water. Add a pinch of black pepper. Return the pork to the pan. The stock should just cover the pork, so add more or less according to the size of your casserole, or top up with a bit of water. Add a pinch of black pepper. Bring to a simmer, cover, and turn the heat to low. Simmer for about two hours. Bring to a simmer, cover, and turn the heat to low. Simmer for about two hours. For the last half-hour, remove the lid and reduce the sauce. The sauce should be rich and reduced and the pork meltingly tender. For the last half-hour, remove the lid and reduce the sauce. The sauce should be rich and reduced and the pork meltingly tender. At the end of the cooking time, slice the spring onions on the diagonal into 5cm/2in lengths and add to the pork. Simmer for another five minutes or so. At the end of the cooking time, slice the spring onions on the diagonal into 5cm/2in lengths and add to the pork. Simmer for another five minutes or so. Serve the pork in a bowl with some boiled white rice. Serve the pork in a bowl with some boiled white rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/redcookedporkbelly_90246",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Red-cooked pork belly recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redcookedporkbelly_90246_16x9.jpg This spiced pork belly recipe is a simple, stress-free dish perfect for any night of the week. 1kg/2lb 4oz pork belly, rib bones removed3 tbsp groundnut oil2 tsp sugar750ml/1 pint 7fl oz chicken stock1 whole star anise1 stick cinnamon or cassia bark7.5cm/3in piece fresh ginger, unpeeled3-4 tbsp Shaoxing wine (substitute dry sherry if unavailable)125ml/4fl oz dark soy saucepinch freshly ground black pepper4 spring onions 1kg/2lb 4oz pork belly, rib bones removed 3 tbsp groundnut oil 2 tsp sugar 750ml/1 pint 7fl oz chicken stock 1 whole star anise 1 stick cinnamon or cassia bark 7.5cm/3in piece fresh ginger, unpeeled 3-4 tbsp Shaoxing wine (substitute dry sherry if unavailable) 125ml/4fl oz dark soy sauce pinch freshly ground black pepper 4 spring onions Method Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat).Remove the pork, drain and refresh. Cut into bite-sized chunks.Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may need to do this in batches, adding more oil as you go). Be careful because it may spatter a bit.Remove the browned pieces with a slotted spoon and keep to one side.Drain off the fat, leaving about two tablespoons' worth in the casserole.Add the sugar to the pan and stir. After a few minutes, the sugar will turn brown and begin to caramelise. When it's a pale brown colour, add the chicken stock and stir, scraping the browned bits off the bottom of the pan.Add the star anise and the cinnamon or cassia bark. With the flat side of a knife, bash the ginger, to reveal the inside. Add to the pan.Add the Shaoxing wine and soy sauce and stir.Return the pork to the pan. The stock should just cover the pork, so add more or less according to the size of your casserole, or top up with a bit of water. Add a pinch of black pepper.Bring to a simmer, cover, and turn the heat to low. Simmer for about two hours.For the last half-hour, remove the lid and reduce the sauce. The sauce should be rich and reduced and the pork meltingly tender.At the end of the cooking time, slice the spring onions on the diagonal into 5cm/2in lengths and add to the pork. Simmer for another five minutes or so.Serve the pork in a bowl with some boiled white rice. Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat). Blanch the pork belly. Bring a large pot of water to the boil. Add the pork belly to the boiling water and cook for 3-4 minutes (this will remove the excess fat). Remove the pork, drain and refresh. Cut into bite-sized chunks. Remove the pork, drain and refresh. Cut into bite-sized chunks. Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may need to do this in batches, adding more oil as you go). Be careful because it may spatter a bit. Heat some of the oil in a heavy-bottomed casserole dish and add the pork. Brown the pork pieces (you may need to do this in batches, adding more oil as you go). Be careful because it may spatter a bit. Remove the browned pieces with a slotted spoon and keep to one side. Remove the browned pieces with a slotted spoon and keep to one side. Drain off the fat, leaving about two tablespoons' worth in the casserole. Drain off the fat, leaving about two tablespoons' worth in the casserole. Add the sugar to the pan and stir. After a few minutes, the sugar will turn brown and begin to caramelise. When it's a pale brown colour, add the chicken stock and stir, scraping the browned bits off the bottom of the pan. Add the sugar to the pan and stir. After a few minutes, the sugar will turn brown and begin to caramelise. When it's a pale brown colour, add the chicken stock and stir, scraping the browned bits off the bottom of the pan. Add the star anise and the cinnamon or cassia bark. With the flat side of a knife, bash the ginger, to reveal the inside. Add to the pan. Add the star anise and the cinnamon or cassia bark. With the flat side of a knife, bash the ginger, to reveal the inside. Add to the pan. Add the Shaoxing wine and soy sauce and stir. Add the Shaoxing wine and soy sauce and stir. Return the pork to the pan. The stock should just cover the pork, so add more or less according to the size of your casserole, or top up with a bit of water. Add a pinch of black pepper. Return the pork to the pan. The stock should just cover the pork, so add more or less according to the size of your casserole, or top up with a bit of water. Add a pinch of black pepper. Bring to a simmer, cover, and turn the heat to low. Simmer for about two hours. Bring to a simmer, cover, and turn the heat to low. Simmer for about two hours. For the last half-hour, remove the lid and reduce the sauce. The sauce should be rich and reduced and the pork meltingly tender. For the last half-hour, remove the lid and reduce the sauce. The sauce should be rich and reduced and the pork meltingly tender. At the end of the cooking time, slice the spring onions on the diagonal into 5cm/2in lengths and add to the pork. Simmer for another five minutes or so. At the end of the cooking time, slice the spring onions on the diagonal into 5cm/2in lengths and add to the pork. Simmer for another five minutes or so. Serve the pork in a bowl with some boiled white rice. Serve the pork in a bowl with some boiled white rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad632eb3bdbfd0cc01836"
} | 0191d2c508f577e7f7ea0996e715088f7b0c201b95451c636af2e26b162e04e3 | The Hairy Bikers' classic beef burger recipe
The Biker burger An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_burgers_58632_16x9.jpg This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning. 800g/1lb 12oz chuck steak, minced50g/1¾oz bone marrow, finely diceddash Worcestershire saucedash Tabasco sauceburger buns, splitflaked sea salt and freshly ground black pepper 800g/1lb 12oz chuck steak, minced 50g/1¾oz bone marrow, finely diced dash Worcestershire sauce dash Tabasco sauce burger buns, split flaked sea salt and freshly ground black pepper 100g/3½oz mayonnaise2 tbsp tomato ketchupsqueeze lemon juice1 large gherkin, finely chopped1 tsp garlic powder½ tsp chipotle paste or other hot sauce 100g/3½oz mayonnaise 2 tbsp tomato ketchup squeeze lemon juice 1 large gherkin, finely chopped 1 tsp garlic powder ½ tsp chipotle paste or other hot sauce 1–2 beef tomatoes, sliced2 large gherkins, slicedLittle Gem lettuce, leaves separated 1–2 beef tomatoes, sliced 2 large gherkins, sliced Little Gem lettuce, leaves separated Method Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco.Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. For the burger sauce, mix together all the ingredients in a bowl.Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco. Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco. Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. For the burger sauce, mix together all the ingredients in a bowl. For the burger sauce, mix together all the ingredients in a bowl. Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Recipe tips The bone marrow gives extra flavour and juiciness. The burger sauce is lip-smackingly good and you can serve the burgers, with bacon and/or cheese, lettuce, red onion, tomatoes, pickles and so on. If you want a cheesy topping, add it once you’ve flipped the burgers. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/classic_burgers_58632",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The Hairy Bikers' classic beef burger recipe",
"content": "The Biker burger An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_burgers_58632_16x9.jpg This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning. 800g/1lb 12oz chuck steak, minced50g/1¾oz bone marrow, finely diceddash Worcestershire saucedash Tabasco sauceburger buns, splitflaked sea salt and freshly ground black pepper 800g/1lb 12oz chuck steak, minced 50g/1¾oz bone marrow, finely diced dash Worcestershire sauce dash Tabasco sauce burger buns, split flaked sea salt and freshly ground black pepper 100g/3½oz mayonnaise2 tbsp tomato ketchupsqueeze lemon juice1 large gherkin, finely chopped1 tsp garlic powder½ tsp chipotle paste or other hot sauce 100g/3½oz mayonnaise 2 tbsp tomato ketchup squeeze lemon juice 1 large gherkin, finely chopped 1 tsp garlic powder ½ tsp chipotle paste or other hot sauce 1–2 beef tomatoes, sliced2 large gherkins, slicedLittle Gem lettuce, leaves separated 1–2 beef tomatoes, sliced 2 large gherkins, sliced Little Gem lettuce, leaves separated Method Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco.Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. For the burger sauce, mix together all the ingredients in a bowl.Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco. Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco. Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. For the burger sauce, mix together all the ingredients in a bowl. For the burger sauce, mix together all the ingredients in a bowl. Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Recipe tips The bone marrow gives extra flavour and juiciness. The burger sauce is lip-smackingly good and you can serve the burgers, with bacon and/or cheese, lettuce, red onion, tomatoes, pickles and so on. If you want a cheesy topping, add it once you’ve flipped the burgers."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad633eb3bdbfd0cc01837"
} | 3be7141c928659e7aafafed2f7628471236a451a47a0a5ce199639aa5eea37b3 | Garlic chicken with cucumber recipe
An average of 5.0 out of 5 stars from 4 ratings Ken Hom's garlic chicken and cucumber stir fry is a fantastic way to get a delicious dinner on the table in under half an hour. 450g/1lb boneless chicken breasts, skinned450g/1lb cucumber2 tsp salt1 tbsp groundnut oil1½ tbsp garlic, finely chopped1 tbsp finely chopped spring onions1 tbsp light soy sauce1 tbsp Shaoxing wine or dry sherry2 tsp chilli bean sauce or chilli powder2 tsp sesame oil 450g/1lb boneless chicken breasts, skinned 450g/1lb cucumber 2 tsp salt 1 tbsp groundnut oil 1½ tbsp garlic, finely chopped 1 tbsp finely chopped spring onions 1 tbsp light soy sauce 1 tbsp Shaoxing wine or dry sherry 2 tsp chilli bean sauce or chilli powder 2 tsp sesame oil Method Cut the chicken into 2.5cm/1in cubes and set aside. Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper.Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Cut the chicken into 2.5cm/1in cubes and set aside. Cut the chicken into 2.5cm/1in cubes and set aside. Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Heat a wok or large frying pan until very hot. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/garlicchickenwithcuc_66272",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Garlic chicken with cucumber recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Ken Hom's garlic chicken and cucumber stir fry is a fantastic way to get a delicious dinner on the table in under half an hour. 450g/1lb boneless chicken breasts, skinned450g/1lb cucumber2 tsp salt1 tbsp groundnut oil1½ tbsp garlic, finely chopped1 tbsp finely chopped spring onions1 tbsp light soy sauce1 tbsp Shaoxing wine or dry sherry2 tsp chilli bean sauce or chilli powder2 tsp sesame oil 450g/1lb boneless chicken breasts, skinned 450g/1lb cucumber 2 tsp salt 1 tbsp groundnut oil 1½ tbsp garlic, finely chopped 1 tbsp finely chopped spring onions 1 tbsp light soy sauce 1 tbsp Shaoxing wine or dry sherry 2 tsp chilli bean sauce or chilli powder 2 tsp sesame oil Method Cut the chicken into 2.5cm/1in cubes and set aside. Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper.Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Cut the chicken into 2.5cm/1in cubes and set aside. Cut the chicken into 2.5cm/1in cubes and set aside. Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Heat a wok or large frying pan until very hot. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad633eb3bdbfd0cc01838"
} | 874f107308667ff5c3607ed536db88ba076805de6c1fbd5ff49ed6b5fec04bfa | Black pepper chicken and vegetable stir-fry recipe
An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/black_pepper_chicken_and_14284_16x9.jpg Plenty of fiery black pepper gives this veg-packed stir-fry a welcome hit of heat. Serve with rice, noodles or just as is. 2 tbsp olive oil3 chicken thigh fillets, cut into pieces1 aubergine, cut into 2cm/¾in cubes4 spring onions, sliced into 2cm/¾in pieces½ courgette, cut into 1cm/½in slices2 banana shallots, cut into 8 segments lengthwise40g/1½oz fresh root ginger, peeled and finely grated4 garlic cloves, finely sliced1 fat red chilli, finely sliced2 tsp freshly ground black pepper4 tbsp reduced-sodium soy sauce1 tbsp dark brown sugar 1 tsp cornflour handful basil leaves, roughly choppedfreshly squeezed lime juice, to serve 2 tbsp olive oil 3 chicken thigh fillets, cut into pieces 1 aubergine, cut into 2cm/¾in cubes 4 spring onions, sliced into 2cm/¾in pieces ½ courgette, cut into 1cm/½in slices 2 banana shallots, cut into 8 segments lengthwise 40g/1½oz fresh root ginger, peeled and finely grated 4 garlic cloves, finely sliced 1 fat red chilli, finely sliced 2 tsp freshly ground black pepper 4 tbsp reduced-sodium soy sauce 1 tbsp dark brown sugar 1 tsp cornflour handful basil leaves, roughly chopped freshly squeezed lime juice, to serve Method Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside.Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned.Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved.Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice. Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned. Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned. Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved. Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved. Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice. Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/black_pepper_chicken_and_14284",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black pepper chicken and vegetable stir-fry recipe",
"content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/black_pepper_chicken_and_14284_16x9.jpg Plenty of fiery black pepper gives this veg-packed stir-fry a welcome hit of heat. Serve with rice, noodles or just as is. 2 tbsp olive oil3 chicken thigh fillets, cut into pieces1 aubergine, cut into 2cm/¾in cubes4 spring onions, sliced into 2cm/¾in pieces½ courgette, cut into 1cm/½in slices2 banana shallots, cut into 8 segments lengthwise40g/1½oz fresh root ginger, peeled and finely grated4 garlic cloves, finely sliced1 fat red chilli, finely sliced2 tsp freshly ground black pepper4 tbsp reduced-sodium soy sauce1 tbsp dark brown sugar 1 tsp cornflour handful basil leaves, roughly choppedfreshly squeezed lime juice, to serve 2 tbsp olive oil 3 chicken thigh fillets, cut into pieces 1 aubergine, cut into 2cm/¾in cubes 4 spring onions, sliced into 2cm/¾in pieces ½ courgette, cut into 1cm/½in slices 2 banana shallots, cut into 8 segments lengthwise 40g/1½oz fresh root ginger, peeled and finely grated 4 garlic cloves, finely sliced 1 fat red chilli, finely sliced 2 tsp freshly ground black pepper 4 tbsp reduced-sodium soy sauce 1 tbsp dark brown sugar 1 tsp cornflour handful basil leaves, roughly chopped freshly squeezed lime juice, to serve Method Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside.Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned.Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved.Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice. Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned. Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned. Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved. Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved. Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice. Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad633eb3bdbfd0cc01839"
} | e15b21f0469a60c68d12615cfbf66b6ea293fa6211ff638dbbfba79354f6dab6 | Chinese chicken curry stir-fry recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_chicken_curry_59886_16x9.jpg This chicken is fairly simple and quick to make but it is so much healthier and tastier than a takeaway! This recipe is deliciious served with Taiwanese lun piah pancakes. 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunkspinch sea salt flakespinch ground white pepper1 tbsp cornflour1 tbsp rapeseed oil1 garlic clove, finely chopped2.5cm/1in piece fresh root ginger, peeled and finely grated1 green chilli, seeds removed and finely chopped½ onion, sliced1 tbsp Shaoxing rice wine or dry sherry1 tsp dark soy sauce1 small carrot, peeled and sliced diagonallyhandful broccoli florets1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunks pinch sea salt flakes pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil 1 garlic clove, finely chopped 2.5cm/1in piece fresh root ginger, peeled and finely grated 1 green chilli, seeds removed and finely chopped ½ onion, sliced 1 tbsp Shaoxing rice wine or dry sherry 1 tsp dark soy sauce 1 small carrot, peeled and sliced diagonally handful broccoli florets 1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish 150ml/5fl oz cold chicken stock1 star anise1 tsp ground turmeric½ tsp madras hot curry powder1 tsp light brown sugar1 tbsp cornflour 150ml/5fl oz cold chicken stock 1 star anise 1 tsp ground turmeric ½ tsp madras hot curry powder 1 tsp light brown sugar 1 tbsp cornflour Method Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside.To make the curry sauce, whisk together all the ingredients in a jug, then set aside.Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through.Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up.Transfer to a serving plate, garnish with the spring onion and serve immediately. Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside. Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside. To make the curry sauce, whisk together all the ingredients in a jug, then set aside. To make the curry sauce, whisk together all the ingredients in a jug, then set aside. Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through. Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Transfer to a serving plate, garnish with the spring onion and serve immediately. Transfer to a serving plate, garnish with the spring onion and serve immediately. Recipe tips To make this recipe vegan, replace the chicken with rehydrated shiitake mushrooms and cauliflower, and swap the chicken stock for vegetable stock. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chinese_chicken_curry_59886",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chinese chicken curry stir-fry recipe",
"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_chicken_curry_59886_16x9.jpg This chicken is fairly simple and quick to make but it is so much healthier and tastier than a takeaway! This recipe is deliciious served with Taiwanese lun piah pancakes. 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunkspinch sea salt flakespinch ground white pepper1 tbsp cornflour1 tbsp rapeseed oil1 garlic clove, finely chopped2.5cm/1in piece fresh root ginger, peeled and finely grated1 green chilli, seeds removed and finely chopped½ onion, sliced1 tbsp Shaoxing rice wine or dry sherry1 tsp dark soy sauce1 small carrot, peeled and sliced diagonallyhandful broccoli florets1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunks pinch sea salt flakes pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil 1 garlic clove, finely chopped 2.5cm/1in piece fresh root ginger, peeled and finely grated 1 green chilli, seeds removed and finely chopped ½ onion, sliced 1 tbsp Shaoxing rice wine or dry sherry 1 tsp dark soy sauce 1 small carrot, peeled and sliced diagonally handful broccoli florets 1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish 150ml/5fl oz cold chicken stock1 star anise1 tsp ground turmeric½ tsp madras hot curry powder1 tsp light brown sugar1 tbsp cornflour 150ml/5fl oz cold chicken stock 1 star anise 1 tsp ground turmeric ½ tsp madras hot curry powder 1 tsp light brown sugar 1 tbsp cornflour Method Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside.To make the curry sauce, whisk together all the ingredients in a jug, then set aside.Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through.Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up.Transfer to a serving plate, garnish with the spring onion and serve immediately. Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside. Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside. To make the curry sauce, whisk together all the ingredients in a jug, then set aside. To make the curry sauce, whisk together all the ingredients in a jug, then set aside. Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through. Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Transfer to a serving plate, garnish with the spring onion and serve immediately. Transfer to a serving plate, garnish with the spring onion and serve immediately. Recipe tips To make this recipe vegan, replace the chicken with rehydrated shiitake mushrooms and cauliflower, and swap the chicken stock for vegetable stock."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad633eb3bdbfd0cc0183a"
} | 64283c5c96f18affbb57e80d5b0958241fdcf153d4c685ff64c7dfded568026b | Speedy Mongolian style beef stir-fry recipe
An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/wok-fried_mongolian_beef_74486_16x9.jpg I love dishes like this that have maximum flavour but require minimum work, using ingredients that people are likely to already have at home. The beef is tender, sticky and sweet – you will love it. 500g/1lb 2oz beef steak, thinly sliced1 tsp vegetable oil2 tsp dark soy sauce2 tbsp cornflour 500g/1lb 2oz beef steak, thinly sliced 1 tsp vegetable oil 2 tsp dark soy sauce 2 tbsp cornflour vegetable oil, for frying7 garlic cloves, crushed8 large dried red chillies2 tbsp brown sugar50ml/2fl oz dark soy sauce1 tsp cornflour3 spring onions, trimmed and cut into 5cm/2in pieces vegetable oil, for frying 7 garlic cloves, crushed 8 large dried red chillies 2 tbsp brown sugar 50ml/2fl oz dark soy sauce 1 tsp cornflour 3 spring onions, trimmed and cut into 5cm/2in pieces 2 x 250g packets microwave sticky ricewhite sesame seeds 2 x 250g packets microwave sticky rice white sesame seeds Method To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice. To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice. Recipe tips To cut any type of meat very thinly, I have a great trick: freeze the meat for 4 hours in manageable chunks for cutting. Then take a sharp knife and cut as thinly as you can. Freezing for a few hours helps to stabilize the shape, making it easier to cut and hold the meat in place. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/wok-fried_mongolian_beef_74486",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Speedy Mongolian style beef stir-fry recipe",
"content": "An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/wok-fried_mongolian_beef_74486_16x9.jpg I love dishes like this that have maximum flavour but require minimum work, using ingredients that people are likely to already have at home. The beef is tender, sticky and sweet – you will love it. 500g/1lb 2oz beef steak, thinly sliced1 tsp vegetable oil2 tsp dark soy sauce2 tbsp cornflour 500g/1lb 2oz beef steak, thinly sliced 1 tsp vegetable oil 2 tsp dark soy sauce 2 tbsp cornflour vegetable oil, for frying7 garlic cloves, crushed8 large dried red chillies2 tbsp brown sugar50ml/2fl oz dark soy sauce1 tsp cornflour3 spring onions, trimmed and cut into 5cm/2in pieces vegetable oil, for frying 7 garlic cloves, crushed 8 large dried red chillies 2 tbsp brown sugar 50ml/2fl oz dark soy sauce 1 tsp cornflour 3 spring onions, trimmed and cut into 5cm/2in pieces 2 x 250g packets microwave sticky ricewhite sesame seeds 2 x 250g packets microwave sticky rice white sesame seeds Method To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice. To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the beef, place the beef in a large bowl. Pour in the oil and soy, then add the cornflour and mix until the beef is nicely coated. Set aside. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl. To make the sauce, heat a dash of oil in a wok or frying pan until hot. Add the garlic and chillies and cook until the garlic is a deep golden brown and the chillies are almost blackened in places. Set the garlic and chillies aside in a bowl. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic. Cook the beef in batches in the same pan over a high heat, until the beef is seared and dark brown. Set aside in the same bowl as the chillies and garlic. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat. Mix 100ml/3½fl oz water, brown sugar and soy together in a jug. Heat more oil in the same pan, if needed, and pour in the sugar mixture. Cook for a few minutes over a medium heat. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together. Mix the cornflour with 1 tablespoon of water in a small bowl to make a slurry and add that to the pan. This should thicken the sauce instantly. Add the beef, garlic and chillies straight back in and stir through so the beef is glistening and covered in the shiny sauce. Add the spring onions and toss together. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice. Microwave the rice according to the packet instructions. Serve the beef with the sesame seeds sprinkled over and the sticky rice. Recipe tips To cut any type of meat very thinly, I have a great trick: freeze the meat for 4 hours in manageable chunks for cutting. Then take a sharp knife and cut as thinly as you can. Freezing for a few hours helps to stabilize the shape, making it easier to cut and hold the meat in place."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad634eb3bdbfd0cc0183b"
} | c6a4e7f057509f3b1e8dfaa99ff03e55c38436f3c4b0865c0c5450190c1f73d0 | Stir-fried basil and lime pork with crispy eggs recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stir-fried_basil_and_14059_16x9.jpg This quick pork stir-fry is given a zesty twist with a lime and oyster sauce. Serve alongside jasmine rice, topped with a crispy fried egg, for a super filling meal that's ready in 20 minutes. 140g/5oz jasmine rice 3 tbsp vegetable oil2 free-range eggs 500g/1lb 2oz pork mince, 5% fat (see Recipe tips)2 garlic cloves, chopped1 red pepper, seeds removed and cut into bite-sized pieces60g/2¼oz fresh basil leaves and stalks, roughly chopped 140g/5oz jasmine rice 3 tbsp vegetable oil 2 free-range eggs 500g/1lb 2oz pork mince, 5% fat (see Recipe tips) 2 garlic cloves, chopped 1 red pepper, seeds removed and cut into bite-sized pieces 60g/2¼oz fresh basil leaves and stalks, roughly chopped 5 tsp fish sauce5 tsp oyster sauce15g/½oz brown sugar1 lime, juice only (about 20ml/¾fl oz) 5 tsp fish sauce 5 tsp oyster sauce 15g/½oz brown sugar 1 lime, juice only (about 20ml/¾fl oz) Method Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle.Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve.To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside.Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat.Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside. Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat. Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. Recipe tips You only need 250g/9oz pork mince for this recipe, but as it's only available in 500g/1lb 2oz packs in supermarkets, the recipe cooks up a whole pack which keeps in the fridge for 2–3 days and freezes really well (for up to 6 months). Of course you can use half the pack and save the rest for a different recipe if you prefer. When frying the egg you do need to use quite a bit of oil to get the edges really crispy. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stir-fried_basil_and_14059",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stir-fried basil and lime pork with crispy eggs recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stir-fried_basil_and_14059_16x9.jpg This quick pork stir-fry is given a zesty twist with a lime and oyster sauce. Serve alongside jasmine rice, topped with a crispy fried egg, for a super filling meal that's ready in 20 minutes. 140g/5oz jasmine rice 3 tbsp vegetable oil2 free-range eggs 500g/1lb 2oz pork mince, 5% fat (see Recipe tips)2 garlic cloves, chopped1 red pepper, seeds removed and cut into bite-sized pieces60g/2¼oz fresh basil leaves and stalks, roughly chopped 140g/5oz jasmine rice 3 tbsp vegetable oil 2 free-range eggs 500g/1lb 2oz pork mince, 5% fat (see Recipe tips) 2 garlic cloves, chopped 1 red pepper, seeds removed and cut into bite-sized pieces 60g/2¼oz fresh basil leaves and stalks, roughly chopped 5 tsp fish sauce5 tsp oyster sauce15g/½oz brown sugar1 lime, juice only (about 20ml/¾fl oz) 5 tsp fish sauce 5 tsp oyster sauce 15g/½oz brown sugar 1 lime, juice only (about 20ml/¾fl oz) Method Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle.Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve.To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside.Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat.Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 5–8 minutes. Turn the heat off completely and leave the lid on until ready to serve. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside. To make the seasoning sauce, mix all of the ingredients in a small bowl and set aside. Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Heat the oil in a wok or frying pan over a medium-high heat. Fry the eggs sunny-side up until they have crispy edges, be careful, the oil might spit. Remove them from the pan. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well. Place the pan back over a high heat and add the pork. Break up the pork and fry until it loses its pinkness. Add the garlic and pepper and fry for 1 minute, then add the seasoning sauce. Mix well. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat. Add the basil and fold into the pork mixture. As soon as the basil wilts, turn off the heat. Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. Reserve half the pork mixture to use later (if cooking the full 500g/1lb 2oz). Divide the remaining pork between two bowls. Add the jasmine rice and top with a fried egg to serve. Freeze the reserved half of the pork mixture or refrigerate and eat for lunch the next day. Recipe tips You only need 250g/9oz pork mince for this recipe, but as it's only available in 500g/1lb 2oz packs in supermarkets, the recipe cooks up a whole pack which keeps in the fridge for 2–3 days and freezes really well (for up to 6 months). Of course you can use half the pack and save the rest for a different recipe if you prefer. When frying the egg you do need to use quite a bit of oil to get the edges really crispy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad635eb3bdbfd0cc0183c"
} | 1f15a7ecf9dfd90e3031e28d0b9e52a1a92b26202bc2d7e3d6c2ae0da2f43c8e | Beef, asparagus and mangetout stir fry recipe
An average of 3.8 out of 5 stars from 4 ratings Full of flavour and so simple. Substitute green pepper for the asparagus if it's not in season. 150g/5oz scotch beef fillet, sliced thinly20ml/¾fl oz sake20ml/¾fl oz soy sauce1 tsp grated fresh ginger½ tsp soft brown sugar½ garlic clove, finely chopped1 small red chilli, finely chopped110g/4oz asparagus, chopped into thin sticks (julienne)75g/3oz mangetout, chopped into thin sticks (julienne)2 tsp sesame oilsalt and freshly ground black pepper 2 tsp sesame seeds, to serve2 sprigs fresh coriander, to garnish 150g/5oz scotch beef fillet, sliced thinly 20ml/¾fl oz sake 20ml/¾fl oz soy sauce 1 tsp grated fresh ginger ½ tsp soft brown sugar ½ garlic clove, finely chopped 1 small red chilli, finely chopped 110g/4oz asparagus, chopped into thin sticks (julienne) 75g/3oz mangetout, chopped into thin sticks (julienne) 2 tsp sesame oil salt and freshly ground black pepper 2 tsp sesame seeds, to serve 2 sprigs fresh coriander, to garnish Method Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes.Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over.Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through.Add the sesame oil and season, to taste, with salt and freshly ground black pepper.To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes. Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes. Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over. Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over. Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through. Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through. Add the sesame oil and season, to taste, with salt and freshly ground black pepper. Add the sesame oil and season, to taste, with salt and freshly ground black pepper. To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beefasparagusandmang_85921",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef, asparagus and mangetout stir fry recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Full of flavour and so simple. Substitute green pepper for the asparagus if it's not in season. 150g/5oz scotch beef fillet, sliced thinly20ml/¾fl oz sake20ml/¾fl oz soy sauce1 tsp grated fresh ginger½ tsp soft brown sugar½ garlic clove, finely chopped1 small red chilli, finely chopped110g/4oz asparagus, chopped into thin sticks (julienne)75g/3oz mangetout, chopped into thin sticks (julienne)2 tsp sesame oilsalt and freshly ground black pepper 2 tsp sesame seeds, to serve2 sprigs fresh coriander, to garnish 150g/5oz scotch beef fillet, sliced thinly 20ml/¾fl oz sake 20ml/¾fl oz soy sauce 1 tsp grated fresh ginger ½ tsp soft brown sugar ½ garlic clove, finely chopped 1 small red chilli, finely chopped 110g/4oz asparagus, chopped into thin sticks (julienne) 75g/3oz mangetout, chopped into thin sticks (julienne) 2 tsp sesame oil salt and freshly ground black pepper 2 tsp sesame seeds, to serve 2 sprigs fresh coriander, to garnish Method Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes.Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over.Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through.Add the sesame oil and season, to taste, with salt and freshly ground black pepper.To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes. Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes. Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over. Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over. Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through. Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through. Add the sesame oil and season, to taste, with salt and freshly ground black pepper. Add the sesame oil and season, to taste, with salt and freshly ground black pepper. To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad636eb3bdbfd0cc0183d"
} | 50c79707884e59a38e56670edf80739c24df7fd18d290e187db16fc062e87da0 | Hirata bao buns recipe
An average of 0.0 out of 5 stars from 0 ratings These are the folded hirata bao shape, which we think works best with a pre-cooked filling such as our venison char siu or a more classic char siu pork. For this recipe you will need a steamer basket, preferably made of bamboo. 250g/9oz plain flour1 tsp baking powder1 tsp fast-action dried yeast 1 tbsp caster sugar1 tsp salt100ml/3½fl oz warm water50ml/2fl oz milk1 tbsp vegetable oil, plus extra for brushing 250g/9oz plain flour 1 tsp baking powder 1 tsp fast-action dried yeast 1 tbsp caster sugar 1 tsp salt 100ml/3½fl oz warm water 50ml/2fl oz milk 1 tbsp vegetable oil, plus extra for brushing Method Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth.Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases.Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again.Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth. Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth. Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases. Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases. Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again. Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again. Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Recipe tips To make quick pickled vegetables for the filling, cut 1 large carrot and ½ mooli or a bunch of breakfast radishes into thin batons. Mix with 1 tbsp Japanese rice vinegar and 1 tbsp caster sugar and leave for about 30 minutes. Drain before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hirata_bao_buns_91532",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hirata bao buns recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These are the folded hirata bao shape, which we think works best with a pre-cooked filling such as our venison char siu or a more classic char siu pork. For this recipe you will need a steamer basket, preferably made of bamboo. 250g/9oz plain flour1 tsp baking powder1 tsp fast-action dried yeast 1 tbsp caster sugar1 tsp salt100ml/3½fl oz warm water50ml/2fl oz milk1 tbsp vegetable oil, plus extra for brushing 250g/9oz plain flour 1 tsp baking powder 1 tsp fast-action dried yeast 1 tbsp caster sugar 1 tsp salt 100ml/3½fl oz warm water 50ml/2fl oz milk 1 tbsp vegetable oil, plus extra for brushing Method Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth.Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases.Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again.Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth. Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth. Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases. Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases. Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again. Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again. Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Recipe tips To make quick pickled vegetables for the filling, cut 1 large carrot and ½ mooli or a bunch of breakfast radishes into thin batons. Mix with 1 tbsp Japanese rice vinegar and 1 tbsp caster sugar and leave for about 30 minutes. Drain before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad636eb3bdbfd0cc0183e"
} | 1daffca33dfb0dbe5889f0c3ed6934cf8254257fd784fd8479e15ffc1c43a05d | Flaounes recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pauls_flaounas_89782_16x9.jpg This Cypriot cheese-filled pastry uses ground mahlepi (a Greek spice made from the ground stone of the St Lucie cherry) in the dough, giving a hint of almond flavour. Delicious with a filling of pecorino romano, halloumi and sultanas. 500g/1lb 2oz pecorino romano cheese (or a vegetarian alternative)250g/9oz halloumi cheese75g/2½oz plain flour90g/3¼oz fine semolina 7g instant yeast2 tsp dried mint100g/3½oz sultanas4 large free-range eggs 4 tbsp milk1 tsp baking powder 500g/1lb 2oz pecorino romano cheese (or a vegetarian alternative) 250g/9oz halloumi cheese 75g/2½oz plain flour 90g/3¼oz fine semolina 7g instant yeast 2 tsp dried mint 100g/3½oz sultanas 4 large free-range eggs 4 tbsp milk 1 tsp baking powder 750g/1lb 10oz strong plain flour, plus extra for flouring1 tsp mastic powder (a plant resin used in baking, available from specialist stores online)2 tsp ground mahlepi, also known as mahleb (a Greek spice made from the ground stone of the St Lucie cherry)1 tsp caster sugar1 tsp salt 7g instant yeast 60g/2¼oz unsalted butter, softened450ml/16fl oz full-fat milk 750g/1lb 10oz strong plain flour, plus extra for flouring 1 tsp mastic powder (a plant resin used in baking, available from specialist stores online) 2 tsp ground mahlepi, also known as mahleb (a Greek spice made from the ground stone of the St Lucie cherry) 1 tsp caster sugar 1 tsp salt 7g instant yeast 60g/2¼oz unsalted butter, softened 450ml/16fl oz full-fat milk 200g/7oz sesame seeds dash of white wine vinegar 3 free-range egg yolks, lightly beaten 200g/7oz sesame seeds dash of white wine vinegar 3 free-range egg yolks, lightly beaten Method For the filling, grate the pecorino romana and halloumi into a large bowl. In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together. Beat the eggs and milk together in a jug. Tip the flour mixture over the cheese and pour over the egg mixture. Mix together with your hands. Cover and leave to stand while you make the pastry. For the pastry, tip the flour, mastic powder and mahlepi into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Add the butter into the centre of the flour with 350ml/12fl oz of the milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk - you may not need it all. Place onto a floured surface and knead until smooth. Place back in the bowl, cover and leave to rest for 1 hour. For the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread the seeds over a clean tea towel to dry.Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking parchment. Divide the pastry into large pieces and roll out on a lightly floured work surface until about 3mm/⅛in thick. Using a saucer as a template, cut into 12 x 15cm/6in rounds. Firmly press one side of the pastry rounds into the sesame seeds to coat. To finish the filling, add the baking powder to the filling mixture and divide the filling into 12. Place one portion of filling into the centre of each dough circle and fold in 3 sides to make a rounded triangle shape, leaving a gap in centre with the filling exposed.Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 15 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 15 minutes, or until golden-brown and puffed up. Serve hot or cold. For the filling, grate the pecorino romana and halloumi into a large bowl. In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together. Beat the eggs and milk together in a jug. For the filling, grate the pecorino romana and halloumi into a large bowl. In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together. Beat the eggs and milk together in a jug. Tip the flour mixture over the cheese and pour over the egg mixture. Mix together with your hands. Cover and leave to stand while you make the pastry. Tip the flour mixture over the cheese and pour over the egg mixture. Mix together with your hands. Cover and leave to stand while you make the pastry. For the pastry, tip the flour, mastic powder and mahlepi into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Add the butter into the centre of the flour with 350ml/12fl oz of the milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk - you may not need it all. For the pastry, tip the flour, mastic powder and mahlepi into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Add the butter into the centre of the flour with 350ml/12fl oz of the milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk - you may not need it all. Place onto a floured surface and knead until smooth. Place back in the bowl, cover and leave to rest for 1 hour. Place onto a floured surface and knead until smooth. Place back in the bowl, cover and leave to rest for 1 hour. For the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread the seeds over a clean tea towel to dry. For the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread the seeds over a clean tea towel to dry. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking parchment. Divide the pastry into large pieces and roll out on a lightly floured work surface until about 3mm/⅛in thick. Using a saucer as a template, cut into 12 x 15cm/6in rounds. Firmly press one side of the pastry rounds into the sesame seeds to coat. Divide the pastry into large pieces and roll out on a lightly floured work surface until about 3mm/⅛in thick. Using a saucer as a template, cut into 12 x 15cm/6in rounds. Firmly press one side of the pastry rounds into the sesame seeds to coat. To finish the filling, add the baking powder to the filling mixture and divide the filling into 12. Place one portion of filling into the centre of each dough circle and fold in 3 sides to make a rounded triangle shape, leaving a gap in centre with the filling exposed. To finish the filling, add the baking powder to the filling mixture and divide the filling into 12. Place one portion of filling into the centre of each dough circle and fold in 3 sides to make a rounded triangle shape, leaving a gap in centre with the filling exposed. Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 15 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 15 minutes, or until golden-brown and puffed up. Serve hot or cold. Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 15 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 15 minutes, or until golden-brown and puffed up. Serve hot or cold. Recipe tips Not all halloumi is vegetarian so check the label if you are cooking for vegetarians. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pauls_flaounas_89782",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Flaounes recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pauls_flaounas_89782_16x9.jpg This Cypriot cheese-filled pastry uses ground mahlepi (a Greek spice made from the ground stone of the St Lucie cherry) in the dough, giving a hint of almond flavour. Delicious with a filling of pecorino romano, halloumi and sultanas. 500g/1lb 2oz pecorino romano cheese (or a vegetarian alternative)250g/9oz halloumi cheese75g/2½oz plain flour90g/3¼oz fine semolina 7g instant yeast2 tsp dried mint100g/3½oz sultanas4 large free-range eggs 4 tbsp milk1 tsp baking powder 500g/1lb 2oz pecorino romano cheese (or a vegetarian alternative) 250g/9oz halloumi cheese 75g/2½oz plain flour 90g/3¼oz fine semolina 7g instant yeast 2 tsp dried mint 100g/3½oz sultanas 4 large free-range eggs 4 tbsp milk 1 tsp baking powder 750g/1lb 10oz strong plain flour, plus extra for flouring1 tsp mastic powder (a plant resin used in baking, available from specialist stores online)2 tsp ground mahlepi, also known as mahleb (a Greek spice made from the ground stone of the St Lucie cherry)1 tsp caster sugar1 tsp salt 7g instant yeast 60g/2¼oz unsalted butter, softened450ml/16fl oz full-fat milk 750g/1lb 10oz strong plain flour, plus extra for flouring 1 tsp mastic powder (a plant resin used in baking, available from specialist stores online) 2 tsp ground mahlepi, also known as mahleb (a Greek spice made from the ground stone of the St Lucie cherry) 1 tsp caster sugar 1 tsp salt 7g instant yeast 60g/2¼oz unsalted butter, softened 450ml/16fl oz full-fat milk 200g/7oz sesame seeds dash of white wine vinegar 3 free-range egg yolks, lightly beaten 200g/7oz sesame seeds dash of white wine vinegar 3 free-range egg yolks, lightly beaten Method For the filling, grate the pecorino romana and halloumi into a large bowl. In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together. Beat the eggs and milk together in a jug. Tip the flour mixture over the cheese and pour over the egg mixture. Mix together with your hands. Cover and leave to stand while you make the pastry. For the pastry, tip the flour, mastic powder and mahlepi into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Add the butter into the centre of the flour with 350ml/12fl oz of the milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk - you may not need it all. Place onto a floured surface and knead until smooth. Place back in the bowl, cover and leave to rest for 1 hour. For the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread the seeds over a clean tea towel to dry.Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking parchment. Divide the pastry into large pieces and roll out on a lightly floured work surface until about 3mm/⅛in thick. Using a saucer as a template, cut into 12 x 15cm/6in rounds. Firmly press one side of the pastry rounds into the sesame seeds to coat. To finish the filling, add the baking powder to the filling mixture and divide the filling into 12. Place one portion of filling into the centre of each dough circle and fold in 3 sides to make a rounded triangle shape, leaving a gap in centre with the filling exposed.Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 15 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 15 minutes, or until golden-brown and puffed up. Serve hot or cold. For the filling, grate the pecorino romana and halloumi into a large bowl. In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together. Beat the eggs and milk together in a jug. For the filling, grate the pecorino romana and halloumi into a large bowl. In a separate bowl, mix the plain flour, semolina, yeast, dried mint and sultanas together. Beat the eggs and milk together in a jug. Tip the flour mixture over the cheese and pour over the egg mixture. Mix together with your hands. Cover and leave to stand while you make the pastry. Tip the flour mixture over the cheese and pour over the egg mixture. Mix together with your hands. Cover and leave to stand while you make the pastry. For the pastry, tip the flour, mastic powder and mahlepi into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Add the butter into the centre of the flour with 350ml/12fl oz of the milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk - you may not need it all. For the pastry, tip the flour, mastic powder and mahlepi into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Add the butter into the centre of the flour with 350ml/12fl oz of the milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk - you may not need it all. Place onto a floured surface and knead until smooth. Place back in the bowl, cover and leave to rest for 1 hour. Place onto a floured surface and knead until smooth. Place back in the bowl, cover and leave to rest for 1 hour. For the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread the seeds over a clean tea towel to dry. For the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread the seeds over a clean tea towel to dry. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking parchment. Divide the pastry into large pieces and roll out on a lightly floured work surface until about 3mm/⅛in thick. Using a saucer as a template, cut into 12 x 15cm/6in rounds. Firmly press one side of the pastry rounds into the sesame seeds to coat. Divide the pastry into large pieces and roll out on a lightly floured work surface until about 3mm/⅛in thick. Using a saucer as a template, cut into 12 x 15cm/6in rounds. Firmly press one side of the pastry rounds into the sesame seeds to coat. To finish the filling, add the baking powder to the filling mixture and divide the filling into 12. Place one portion of filling into the centre of each dough circle and fold in 3 sides to make a rounded triangle shape, leaving a gap in centre with the filling exposed. To finish the filling, add the baking powder to the filling mixture and divide the filling into 12. Place one portion of filling into the centre of each dough circle and fold in 3 sides to make a rounded triangle shape, leaving a gap in centre with the filling exposed. Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 15 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 15 minutes, or until golden-brown and puffed up. Serve hot or cold. Place the flaounes on the baking trays, brush the tops with the beaten egg yolk and bake for 15 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 15 minutes, or until golden-brown and puffed up. Serve hot or cold. Recipe tips Not all halloumi is vegetarian so check the label if you are cooking for vegetarians."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad636eb3bdbfd0cc0183f"
} | 41ef003f13f832e68515db2fc87c5b8f6de57b889b30ff0c7c02341dd1b10db6 | BBQ lamb skewers with griddled baby courgettes recipe
Barbecue lamb skewers An average of 5.0 out of 5 stars from 1 rating This delightful summery dish of barbecued lamb with griddled courgettes and Little Gem lettuce comes with a tasty blue cheese dressing. 400g/14oz lamb leg, diced into 2cm/¾in dice4 tbsp olive oil½ tsp dried thyme½ tsp dried oregano½ tsp dried mint1 lemon, zest and juicesalt and freshly ground black pepper 400g/14oz lamb leg, diced into 2cm/¾in dice 4 tbsp olive oil ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried mint 1 lemon, zest and juice salt and freshly ground black pepper 100g/3½oz blue cheese100g/3½oz soured cream1 tsp finely chopped fresh mint1 tsp finely chopped fresh parsley 100g/3½oz blue cheese 100g/3½oz soured cream 1 tsp finely chopped fresh mint 1 tsp finely chopped fresh parsley 6 baby courgettes2 Little Gem lettuces 6 baby courgettes 2 Little Gem lettuces Method To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside.To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered).Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place.While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside. To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered). To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered). Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place. Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place. While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bbq_lamb_skewers_28881",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "BBQ lamb skewers with griddled baby courgettes recipe",
"content": "Barbecue lamb skewers An average of 5.0 out of 5 stars from 1 rating This delightful summery dish of barbecued lamb with griddled courgettes and Little Gem lettuce comes with a tasty blue cheese dressing. 400g/14oz lamb leg, diced into 2cm/¾in dice4 tbsp olive oil½ tsp dried thyme½ tsp dried oregano½ tsp dried mint1 lemon, zest and juicesalt and freshly ground black pepper 400g/14oz lamb leg, diced into 2cm/¾in dice 4 tbsp olive oil ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried mint 1 lemon, zest and juice salt and freshly ground black pepper 100g/3½oz blue cheese100g/3½oz soured cream1 tsp finely chopped fresh mint1 tsp finely chopped fresh parsley 100g/3½oz blue cheese 100g/3½oz soured cream 1 tsp finely chopped fresh mint 1 tsp finely chopped fresh parsley 6 baby courgettes2 Little Gem lettuces 6 baby courgettes 2 Little Gem lettuces Method To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside.To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered).Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place.While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside. To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside. To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered). To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered). Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place. Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place. While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs. To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad636eb3bdbfd0cc01840"
} | d631899b46d9badb019549ce5a9f0924dc937d6c4d2f19f134d0fd405f566f93 | Smoked gumbo recipe
An average of 5.0 out of 5 stars from 1 rating A comforting Southern American classic, made here with a roux-style base using pork fat, plus smoked chicken thighs, prawns and smoked bacon. 500ml/18fl oz chicken stock 50g/1¾oz smoked bacon trimmings3 smoked chicken thighs or breasts, cut into piecesshells from the prawns (see below)3 garlic cloves 1 bay leaf 1 bunch fresh thyme 500ml/18fl oz chicken stock 50g/1¾oz smoked bacon trimmings 3 smoked chicken thighs or breasts, cut into pieces shells from the prawns (see below) 3 garlic cloves 1 bay leaf 1 bunch fresh thyme 2 dried ancho peppers 30g/1oz pork fat or lard 100g/3½oz smoked bacon, diced1 onion, finely chopped3 garlic cloves, finely chopped2 celery sticks, finely chopped1 green pepper, finely chopped4 tbsp plain flour 8 raw king prawns in shell, shell removed (see above)4 large spring green leaves, shredded1 bunch chives, thinly sliced cooked red rice, to servetrimmed chives, to serve 2 dried ancho peppers 30g/1oz pork fat or lard 100g/3½oz smoked bacon, diced 1 onion, finely chopped 3 garlic cloves, finely chopped 2 celery sticks, finely chopped 1 green pepper, finely chopped 4 tbsp plain flour 8 raw king prawns in shell, shell removed (see above) 4 large spring green leaves, shredded 1 bunch chives, thinly sliced cooked red rice, to serve trimmed chives, to serve Method To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour. Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients. Use two forks to pullt the chicken thigh meat into shreds. To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop. Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer.To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives. To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour. To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour. Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients. Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients. Use two forks to pullt the chicken thigh meat into shreds. Use two forks to pullt the chicken thigh meat into shreds. To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop. To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop. Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer. Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer. To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives. To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/smoked_mississippi_gumbo_84862",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked gumbo recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A comforting Southern American classic, made here with a roux-style base using pork fat, plus smoked chicken thighs, prawns and smoked bacon. 500ml/18fl oz chicken stock 50g/1¾oz smoked bacon trimmings3 smoked chicken thighs or breasts, cut into piecesshells from the prawns (see below)3 garlic cloves 1 bay leaf 1 bunch fresh thyme 500ml/18fl oz chicken stock 50g/1¾oz smoked bacon trimmings 3 smoked chicken thighs or breasts, cut into pieces shells from the prawns (see below) 3 garlic cloves 1 bay leaf 1 bunch fresh thyme 2 dried ancho peppers 30g/1oz pork fat or lard 100g/3½oz smoked bacon, diced1 onion, finely chopped3 garlic cloves, finely chopped2 celery sticks, finely chopped1 green pepper, finely chopped4 tbsp plain flour 8 raw king prawns in shell, shell removed (see above)4 large spring green leaves, shredded1 bunch chives, thinly sliced cooked red rice, to servetrimmed chives, to serve 2 dried ancho peppers 30g/1oz pork fat or lard 100g/3½oz smoked bacon, diced 1 onion, finely chopped 3 garlic cloves, finely chopped 2 celery sticks, finely chopped 1 green pepper, finely chopped 4 tbsp plain flour 8 raw king prawns in shell, shell removed (see above) 4 large spring green leaves, shredded 1 bunch chives, thinly sliced cooked red rice, to serve trimmed chives, to serve Method To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour. Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients. Use two forks to pullt the chicken thigh meat into shreds. To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop. Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer.To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives. To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour. To make the stock, bring the chicken stock, smoked bacon trimmings, smoked chicken thighs, prawn shells, garlic and the bay and thyme to the boil in a large pan. Reduce the heat to a simmer and cook for 1 hour. Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients. Strain the chicken thighs, reserving the thighs and chicken stock and discard the other ingredients. Use two forks to pullt the chicken thigh meat into shreds. Use two forks to pullt the chicken thigh meat into shreds. To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop. To make the gumbo, put the ancho peppers in a shallow dish and pour over freshly boiled water to cover. Leave to soak for 20 minutes, then drain and roughly cop. Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer. Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened. Add the flour and continue to thicken and colour until quite dark. Add the reserved stock and then the prawns and ancho to the pan. After 4 minutes or so, stir in the shredded greens. Bring to a simmer. To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives. To serve, put the red rice into four bowls and top with the rest of the gumbo. Garnish with chives."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad637eb3bdbfd0cc01841"
} | 22f495dd9bc23df3da89726945bd7fee273195e6c99262087ed91166fbf1c4b9 | Three cup chicken recipe
An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_cup_chicken_39841_16x9.jpg Ching He-Huang’s ‘three cups’ refer to the traditional Taiwanese or Chinese chicken dish that uses three key ingredients - rice wine, soy sauce and sesame oil. 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubespinch sea salt flakespinch ground white pepper1 tbsp cornflour1 tbsp rapeseed oillarge knob fresh root ginger, peeled, cut into large slices2 garlic cloves, crushed, but left whole1 red chilli, sliced into rings1 tbsp Shaoxing rice wine (or dry sherry)50ml/2fl oz low-sodium light soy sauce50ml/2fl oz toasted sesame oil1 tsp caster sugarsmall bunch Taiwanese nine-story pagoda leaf basil (or Thai basil)steamed jasmine rice, to servedollop chilli bean sauce, to serve 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes pinch sea salt flakes pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil large knob fresh root ginger, peeled, cut into large slices 2 garlic cloves, crushed, but left whole 1 red chilli, sliced into rings 1 tbsp Shaoxing rice wine (or dry sherry) 50ml/2fl oz low-sodium light soy sauce 50ml/2fl oz toasted sesame oil 1 tsp caster sugar small bunch Taiwanese nine-story pagoda leaf basil (or Thai basil) steamed jasmine rice, to serve dollop chilli bean sauce, to serve Method Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside.Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked.Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/three_cup_chicken_39841",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Three cup chicken recipe",
"content": "An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_cup_chicken_39841_16x9.jpg Ching He-Huang’s ‘three cups’ refer to the traditional Taiwanese or Chinese chicken dish that uses three key ingredients - rice wine, soy sauce and sesame oil. 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubespinch sea salt flakespinch ground white pepper1 tbsp cornflour1 tbsp rapeseed oillarge knob fresh root ginger, peeled, cut into large slices2 garlic cloves, crushed, but left whole1 red chilli, sliced into rings1 tbsp Shaoxing rice wine (or dry sherry)50ml/2fl oz low-sodium light soy sauce50ml/2fl oz toasted sesame oil1 tsp caster sugarsmall bunch Taiwanese nine-story pagoda leaf basil (or Thai basil)steamed jasmine rice, to servedollop chilli bean sauce, to serve 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes pinch sea salt flakes pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil large knob fresh root ginger, peeled, cut into large slices 2 garlic cloves, crushed, but left whole 1 red chilli, sliced into rings 1 tbsp Shaoxing rice wine (or dry sherry) 50ml/2fl oz low-sodium light soy sauce 50ml/2fl oz toasted sesame oil 1 tsp caster sugar small bunch Taiwanese nine-story pagoda leaf basil (or Thai basil) steamed jasmine rice, to serve dollop chilli bean sauce, to serve Method Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside.Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked.Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad637eb3bdbfd0cc01842"
} | eacd8da9a74c44f33225293d191f470412c6cc3e05aa6ff4c3e3605cea61df6c | Pierogi recipe
For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour.Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well.Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms.Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool.Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside.To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter.Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface.To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well. Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well. Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms. Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms. Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool. Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool. For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool. For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes. When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside. When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter. Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal. Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill. To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rafaels_pierogi_93244",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pierogi recipe",
"content": "For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour.Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well.Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms.Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool.Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside.To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter.Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface.To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well. Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well. Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms. Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms. Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool. Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool. For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool. For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes. When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside. When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter. Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal. Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill. To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad637eb3bdbfd0cc01843"
} | 1bb2ee99744843eb3e592f82f6a52f086143987b7c6cff48efa9281bec8c8504 | Stir-fried spinach and firecracker corn recipe
An average of 0.0 out of 5 stars from 0 ratings Sweet, sharp, fiery and garlicky, this quick and easy stir-fried spinach is a great addition to a Chinese meal. 1 tbsp vegetable oil4 garlic cloves, crushed1 tsp salt750g/1lb 10oz fresh spinach1 tsp caster sugar 1 tbsp vegetable oil 4 garlic cloves, crushed 1 tsp salt 750g/1lb 10oz fresh spinach 1 tsp caster sugar 275g/9¾oz sweetcorn (fresh, frozen or tinned)1 tbsp vegetable oil2 small mild red chillies, seeds removed and finely chopped1 tsp caster sugar2 tsp Shaoxing rice wine1 tsp sesame oilfreshly ground black pepper, to taste 275g/9¾oz sweetcorn (fresh, frozen or tinned) 1 tbsp vegetable oil 2 small mild red chillies, seeds removed and finely chopped 1 tsp caster sugar 2 tsp Shaoxing rice wine 1 tsp sesame oil freshly ground black pepper, to taste Method To make the stir-fried spinach, place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it very hot and slightly smoking, add the garlic and salt. Stir-fry for 25 seconds. Add the spinach and stir-fry for about 2 minutes to coat the leaves thoroughly in the oil, garlic and salt. When the spinach has wilted to about a third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a plate and pour off any excess liquid. The stir-fried spinach can be served hot or cold. Meanwhile, to make the firecracker corn, if the sweetcorn is fresh then cut the kernels off the cob. If it is frozen, blanch for 10 seconds in boiling water and drain. If you are using tinned corn, simply drain it. Place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the corn and chillies and season with ½ teaspoon salt and some black pepper. Stir-fry for 1 minute and then add the sugar and rice wine. Continue to stir-fry for 2 minutes. Finally, stir in the sesame oil, mix well and serve immediately with the stir-fried spinach. To make the stir-fried spinach, place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it very hot and slightly smoking, add the garlic and salt. Stir-fry for 25 seconds. Add the spinach and stir-fry for about 2 minutes to coat the leaves thoroughly in the oil, garlic and salt. When the spinach has wilted to about a third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a plate and pour off any excess liquid. The stir-fried spinach can be served hot or cold. To make the stir-fried spinach, place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it very hot and slightly smoking, add the garlic and salt. Stir-fry for 25 seconds. Add the spinach and stir-fry for about 2 minutes to coat the leaves thoroughly in the oil, garlic and salt. When the spinach has wilted to about a third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a plate and pour off any excess liquid. The stir-fried spinach can be served hot or cold. Meanwhile, to make the firecracker corn, if the sweetcorn is fresh then cut the kernels off the cob. If it is frozen, blanch for 10 seconds in boiling water and drain. If you are using tinned corn, simply drain it. Place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the corn and chillies and season with ½ teaspoon salt and some black pepper. Stir-fry for 1 minute and then add the sugar and rice wine. Continue to stir-fry for 2 minutes. Finally, stir in the sesame oil, mix well and serve immediately with the stir-fried spinach. Meanwhile, to make the firecracker corn, if the sweetcorn is fresh then cut the kernels off the cob. If it is frozen, blanch for 10 seconds in boiling water and drain. If you are using tinned corn, simply drain it. Place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the corn and chillies and season with ½ teaspoon salt and some black pepper. Stir-fry for 1 minute and then add the sugar and rice wine. Continue to stir-fry for 2 minutes. Finally, stir in the sesame oil, mix well and serve immediately with the stir-fried spinach. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stir-fried_spinach_with_44635",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stir-fried spinach and firecracker corn recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Sweet, sharp, fiery and garlicky, this quick and easy stir-fried spinach is a great addition to a Chinese meal. 1 tbsp vegetable oil4 garlic cloves, crushed1 tsp salt750g/1lb 10oz fresh spinach1 tsp caster sugar 1 tbsp vegetable oil 4 garlic cloves, crushed 1 tsp salt 750g/1lb 10oz fresh spinach 1 tsp caster sugar 275g/9¾oz sweetcorn (fresh, frozen or tinned)1 tbsp vegetable oil2 small mild red chillies, seeds removed and finely chopped1 tsp caster sugar2 tsp Shaoxing rice wine1 tsp sesame oilfreshly ground black pepper, to taste 275g/9¾oz sweetcorn (fresh, frozen or tinned) 1 tbsp vegetable oil 2 small mild red chillies, seeds removed and finely chopped 1 tsp caster sugar 2 tsp Shaoxing rice wine 1 tsp sesame oil freshly ground black pepper, to taste Method To make the stir-fried spinach, place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it very hot and slightly smoking, add the garlic and salt. Stir-fry for 25 seconds. Add the spinach and stir-fry for about 2 minutes to coat the leaves thoroughly in the oil, garlic and salt. When the spinach has wilted to about a third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a plate and pour off any excess liquid. The stir-fried spinach can be served hot or cold. Meanwhile, to make the firecracker corn, if the sweetcorn is fresh then cut the kernels off the cob. If it is frozen, blanch for 10 seconds in boiling water and drain. If you are using tinned corn, simply drain it. Place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the corn and chillies and season with ½ teaspoon salt and some black pepper. Stir-fry for 1 minute and then add the sugar and rice wine. Continue to stir-fry for 2 minutes. Finally, stir in the sesame oil, mix well and serve immediately with the stir-fried spinach. To make the stir-fried spinach, place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it very hot and slightly smoking, add the garlic and salt. Stir-fry for 25 seconds. Add the spinach and stir-fry for about 2 minutes to coat the leaves thoroughly in the oil, garlic and salt. When the spinach has wilted to about a third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a plate and pour off any excess liquid. The stir-fried spinach can be served hot or cold. To make the stir-fried spinach, place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it very hot and slightly smoking, add the garlic and salt. Stir-fry for 25 seconds. Add the spinach and stir-fry for about 2 minutes to coat the leaves thoroughly in the oil, garlic and salt. When the spinach has wilted to about a third of its original size, add the sugar and continue to stir-fry for another 4 minutes. Transfer the spinach to a plate and pour off any excess liquid. The stir-fried spinach can be served hot or cold. Meanwhile, to make the firecracker corn, if the sweetcorn is fresh then cut the kernels off the cob. If it is frozen, blanch for 10 seconds in boiling water and drain. If you are using tinned corn, simply drain it. Place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the corn and chillies and season with ½ teaspoon salt and some black pepper. Stir-fry for 1 minute and then add the sugar and rice wine. Continue to stir-fry for 2 minutes. Finally, stir in the sesame oil, mix well and serve immediately with the stir-fried spinach. Meanwhile, to make the firecracker corn, if the sweetcorn is fresh then cut the kernels off the cob. If it is frozen, blanch for 10 seconds in boiling water and drain. If you are using tinned corn, simply drain it. Place a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the corn and chillies and season with ½ teaspoon salt and some black pepper. Stir-fry for 1 minute and then add the sugar and rice wine. Continue to stir-fry for 2 minutes. Finally, stir in the sesame oil, mix well and serve immediately with the stir-fried spinach."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad638eb3bdbfd0cc01844"
} | aaab4c7287165342f52504c8521e459e0a47b121492f5231a33b48f2027e67b6 | Marinated cod with jalfrezi sauce and raita recipe
An average of 4.3 out of 5 stars from 9 ratings This fragrant fish dinner is full of Indian flavours with a jalfrezi sauce, cooling raita and saag aloo. 3 tbsp plain yoghurt1 tsp turmeric1 tsp ground coriander1 tsp ground cumin1 garlic clove, minced½ tsp salt1 thick cut cod loin (about 300g/10½oz) 3 tbsp plain yoghurt 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 garlic clove, minced ½ tsp salt 1 thick cut cod loin (about 300g/10½oz) 2 tbsp vegetable oil1 onion, sliced1 red pepper, seeds removed and sliced2 garlic cloves, minced1 tbsp ground cumin1 tbsp garam masala1 tbsp curry powder1 tbsp minced fresh root ginger3 green chillies, sliced2 beef tomatoes, quartered2 tbsp fresh coriander, stems and leaves chopped and kept separate 2 tbsp vegetable oil 1 onion, sliced 1 red pepper, seeds removed and sliced 2 garlic cloves, minced 1 tbsp ground cumin 1 tbsp garam masala 1 tbsp curry powder 1 tbsp minced fresh root ginger 3 green chillies, sliced 2 beef tomatoes, quartered 2 tbsp fresh coriander, stems and leaves chopped and kept separate 3 tbsp Greek-style yoghurt1 garlic clove, minced½ tsp garam masala½ cucumber, grated and squeezed1 tbsp chopped fresh mintsalt and freshly ground black pepper 3 tbsp Greek-style yoghurt 1 garlic clove, minced ½ tsp garam masala ½ cucumber, grated and squeezed 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 tbsp vegetable oil1 onion, sliced2 garlic cloves, sliced1 red chilli, sliced½ tbsp grated fresh root ginger1 tsp cumin seeds½ tsp nigella seeds½ tsp turmeric2 potatoes, peeled, diced and boiled 400g/14oz spinach 2 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, sliced 1 red chilli, sliced ½ tbsp grated fresh root ginger 1 tsp cumin seeds ½ tsp nigella seeds ½ tsp turmeric 2 potatoes, peeled, diced and boiled 400g/14oz spinach Method To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes.To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down.Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish.To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper.To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper.Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls. To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes. To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes. To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down. To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down. Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish. Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish. To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper. To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper. Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls. Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marinated_cod_with_51110",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marinated cod with jalfrezi sauce and raita recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings This fragrant fish dinner is full of Indian flavours with a jalfrezi sauce, cooling raita and saag aloo. 3 tbsp plain yoghurt1 tsp turmeric1 tsp ground coriander1 tsp ground cumin1 garlic clove, minced½ tsp salt1 thick cut cod loin (about 300g/10½oz) 3 tbsp plain yoghurt 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 garlic clove, minced ½ tsp salt 1 thick cut cod loin (about 300g/10½oz) 2 tbsp vegetable oil1 onion, sliced1 red pepper, seeds removed and sliced2 garlic cloves, minced1 tbsp ground cumin1 tbsp garam masala1 tbsp curry powder1 tbsp minced fresh root ginger3 green chillies, sliced2 beef tomatoes, quartered2 tbsp fresh coriander, stems and leaves chopped and kept separate 2 tbsp vegetable oil 1 onion, sliced 1 red pepper, seeds removed and sliced 2 garlic cloves, minced 1 tbsp ground cumin 1 tbsp garam masala 1 tbsp curry powder 1 tbsp minced fresh root ginger 3 green chillies, sliced 2 beef tomatoes, quartered 2 tbsp fresh coriander, stems and leaves chopped and kept separate 3 tbsp Greek-style yoghurt1 garlic clove, minced½ tsp garam masala½ cucumber, grated and squeezed1 tbsp chopped fresh mintsalt and freshly ground black pepper 3 tbsp Greek-style yoghurt 1 garlic clove, minced ½ tsp garam masala ½ cucumber, grated and squeezed 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 tbsp vegetable oil1 onion, sliced2 garlic cloves, sliced1 red chilli, sliced½ tbsp grated fresh root ginger1 tsp cumin seeds½ tsp nigella seeds½ tsp turmeric2 potatoes, peeled, diced and boiled 400g/14oz spinach 2 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, sliced 1 red chilli, sliced ½ tbsp grated fresh root ginger 1 tsp cumin seeds ½ tsp nigella seeds ½ tsp turmeric 2 potatoes, peeled, diced and boiled 400g/14oz spinach Method To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes.To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down.Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish.To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper.To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper.Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls. To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes. To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes. To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down. To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down. Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish. Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish. To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper. To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper. Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls. Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad638eb3bdbfd0cc01845"
} | b64e703f774608d584e3cc6048ded9bba77629f27cdcce47f316f307de2025b7 | Chilli beef stir-fry recipe
Thai-style chilli beef An average of 4.9 out of 5 stars from 7 ratings Ken Hom says: "It is the amount of fresh chillies in my Thai-style chilli beef that makes it Thai-style. Chinese would use either dry chillies but not fresh chillies in that quantity." Factor in 20 minutes to soak the dried mushrooms and then this deliciously spicy stir-fry can be on the table in just another 15 minutes or so. 25g/1oz Chinese dried mushrooms450g/1lb lean beef steak or fillet, thinly sliced1 tsp salt½ tsp freshly ground black pepper1 tsp sesame oil1½ tbsp groundnut oil225g/8oz onions, thinly sliced2 tbsp coarsely chopped garlic4 red chillies, seeds removed, thinly sliced1 tbsp Shaoxing rice wine, or dry sherry1 tbsp oyster sauce1 tbsp light soy sauce1 tsp caster sugar3 tbsp chicken stock or water1½ tbsp thinly sliced spring onions, to garnish 25g/1oz Chinese dried mushrooms 450g/1lb lean beef steak or fillet, thinly sliced 1 tsp salt ½ tsp freshly ground black pepper 1 tsp sesame oil 1½ tbsp groundnut oil 225g/8oz onions, thinly sliced 2 tbsp coarsely chopped garlic 4 red chillies, seeds removed, thinly sliced 1 tbsp Shaoxing rice wine, or dry sherry 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp caster sugar 3 tbsp chicken stock or water 1½ tbsp thinly sliced spring onions, to garnish Method Soak the mushrooms in a bowl just boiled water for 20 minutes. Combine the beef with the salt, pepper and sesame oil in a bowl.Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes.Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! Soak the mushrooms in a bowl just boiled water for 20 minutes. Soak the mushrooms in a bowl just boiled water for 20 minutes. Combine the beef with the salt, pepper and sesame oil in a bowl. Combine the beef with the salt, pepper and sesame oil in a bowl. Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes. Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai-style_chilli_beef_95038",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chilli beef stir-fry recipe",
"content": "Thai-style chilli beef An average of 4.9 out of 5 stars from 7 ratings Ken Hom says: \"It is the amount of fresh chillies in my Thai-style chilli beef that makes it Thai-style. Chinese would use either dry chillies but not fresh chillies in that quantity.\" Factor in 20 minutes to soak the dried mushrooms and then this deliciously spicy stir-fry can be on the table in just another 15 minutes or so. 25g/1oz Chinese dried mushrooms450g/1lb lean beef steak or fillet, thinly sliced1 tsp salt½ tsp freshly ground black pepper1 tsp sesame oil1½ tbsp groundnut oil225g/8oz onions, thinly sliced2 tbsp coarsely chopped garlic4 red chillies, seeds removed, thinly sliced1 tbsp Shaoxing rice wine, or dry sherry1 tbsp oyster sauce1 tbsp light soy sauce1 tsp caster sugar3 tbsp chicken stock or water1½ tbsp thinly sliced spring onions, to garnish 25g/1oz Chinese dried mushrooms 450g/1lb lean beef steak or fillet, thinly sliced 1 tsp salt ½ tsp freshly ground black pepper 1 tsp sesame oil 1½ tbsp groundnut oil 225g/8oz onions, thinly sliced 2 tbsp coarsely chopped garlic 4 red chillies, seeds removed, thinly sliced 1 tbsp Shaoxing rice wine, or dry sherry 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp caster sugar 3 tbsp chicken stock or water 1½ tbsp thinly sliced spring onions, to garnish Method Soak the mushrooms in a bowl just boiled water for 20 minutes. Combine the beef with the salt, pepper and sesame oil in a bowl.Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes.Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! Soak the mushrooms in a bowl just boiled water for 20 minutes. Soak the mushrooms in a bowl just boiled water for 20 minutes. Combine the beef with the salt, pepper and sesame oil in a bowl. Combine the beef with the salt, pepper and sesame oil in a bowl. Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes. Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad639eb3bdbfd0cc01846"
} | 55121c5bcef901b1179c939f632360c4292f054132540e31e7f5cd1c94ad899a | Auvergne brunch recipe
An average of 0.0 out of 5 stars from 0 ratings Bleu d'Auvergne cheese, fried eggs, griddled cabbage and caramelised onion. A hearty wintery brunch from the heartland of France. 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves, taken from the soft inner leaves1 tsp roughly chopped flat-leaf parsleyvegetable oil, for frying3 free-range eggs 30g/1oz Bleu d'Auvergne cheese, sliced30g/1oz Salat Traditional or Salers French cheese 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves, taken from the soft inner leaves 1 tsp roughly chopped flat-leaf parsley vegetable oil, for frying 3 free-range eggs 30g/1oz Bleu d'Auvergne cheese, sliced 30g/1oz Salat Traditional or Salers French cheese Method Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes.Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside.Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking.To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes. Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside. Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside. Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking. Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking. To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/auvergne_brunch_13111",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Auvergne brunch recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Bleu d'Auvergne cheese, fried eggs, griddled cabbage and caramelised onion. A hearty wintery brunch from the heartland of France. 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves, taken from the soft inner leaves1 tsp roughly chopped flat-leaf parsleyvegetable oil, for frying3 free-range eggs 30g/1oz Bleu d'Auvergne cheese, sliced30g/1oz Salat Traditional or Salers French cheese 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves, taken from the soft inner leaves 1 tsp roughly chopped flat-leaf parsley vegetable oil, for frying 3 free-range eggs 30g/1oz Bleu d'Auvergne cheese, sliced 30g/1oz Salat Traditional or Salers French cheese Method Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes.Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside.Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking.To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes. Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside. Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside. Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking. Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking. To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad639eb3bdbfd0cc01847"
} | 0d1d2b3b2671f9723735b0280044d71b92b5a278f902260f419c2648a22c5b4d | King oyster mushroom filo tart recipe
An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/king_oyster_mushroom_75240_16x9.jpg A flavour-packed nod to King Charles’ love of vegetables and Greek heritage, this vegetarian spiral filo tart is filled with familiar coronation flavours. 400g/14oz butternut squash, dicedsplash olive oil2 shallots, finely sliced2 garlic cloves, crushed2 tsp turmeric1 tsp ground cumin1 tsp garam masala½ tsp cinnamon½ tsp curry powder2 portobello mushrooms, shredded2 large king oyster mushrooms, shredded150g/5½oz baby spinach15g/½oz bunch coriander, leaves picked and roughly chopped100g/3½oz feta, crumbledsalt and ground black pepper 400g/14oz butternut squash, diced splash olive oil 2 shallots, finely sliced 2 garlic cloves, crushed 2 tsp turmeric 1 tsp ground cumin 1 tsp garam masala ½ tsp cinnamon ½ tsp curry powder 2 portobello mushrooms, shredded 2 large king oyster mushrooms, shredded 150g/5½oz baby spinach 15g/½oz bunch coriander, leaves picked and roughly chopped 100g/3½oz feta, crumbled salt and ground black pepper 3 sheets filo pastry, plus extra for patching50g/1¾oz unsalted butter, melted25g/1oz whole almonds, chopped 3 sheets filo pastry, plus extra for patching 50g/1¾oz unsalted butter, melted 25g/1oz whole almonds, chopped Method Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender.Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat.Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool.Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage.Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds.Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Pre-heat the oven to 190C/170C Fan/Gas 5. Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Recipe tips If you don’t have a big enough workspace to roll up the long sausage, just make three individual ones and assemble them together in the tin. The mushrooms work well due to their meaty texture, but this would also work well with chicken (we would suggest using shredded cooked chicken, added and cooked the same way as the mushrooms). The filling can be made in advance and kept in the fridge until ready to assemble and cook. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/king_oyster_mushroom_75240",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "King oyster mushroom filo tart recipe",
"content": "An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/king_oyster_mushroom_75240_16x9.jpg A flavour-packed nod to King Charles’ love of vegetables and Greek heritage, this vegetarian spiral filo tart is filled with familiar coronation flavours. 400g/14oz butternut squash, dicedsplash olive oil2 shallots, finely sliced2 garlic cloves, crushed2 tsp turmeric1 tsp ground cumin1 tsp garam masala½ tsp cinnamon½ tsp curry powder2 portobello mushrooms, shredded2 large king oyster mushrooms, shredded150g/5½oz baby spinach15g/½oz bunch coriander, leaves picked and roughly chopped100g/3½oz feta, crumbledsalt and ground black pepper 400g/14oz butternut squash, diced splash olive oil 2 shallots, finely sliced 2 garlic cloves, crushed 2 tsp turmeric 1 tsp ground cumin 1 tsp garam masala ½ tsp cinnamon ½ tsp curry powder 2 portobello mushrooms, shredded 2 large king oyster mushrooms, shredded 150g/5½oz baby spinach 15g/½oz bunch coriander, leaves picked and roughly chopped 100g/3½oz feta, crumbled salt and ground black pepper 3 sheets filo pastry, plus extra for patching50g/1¾oz unsalted butter, melted25g/1oz whole almonds, chopped 3 sheets filo pastry, plus extra for patching 50g/1¾oz unsalted butter, melted 25g/1oz whole almonds, chopped Method Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender.Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat.Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool.Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage.Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds.Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Pre-heat the oven to 190C/170C Fan/Gas 5. Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Recipe tips If you don’t have a big enough workspace to roll up the long sausage, just make three individual ones and assemble them together in the tin. The mushrooms work well due to their meaty texture, but this would also work well with chicken (we would suggest using shredded cooked chicken, added and cooked the same way as the mushrooms). The filling can be made in advance and kept in the fridge until ready to assemble and cook."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63aeb3bdbfd0cc01848"
} | 8eb0d8ed4aa00ad9e759184ef634c05be8a416476d610a17d01a4354b134ae6e | Tofu with 'oyster' sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beancurdwithoystersa_90178_16x9.jpg A tofu and mushroom stir fry that is simple, vegetarian and very tasty. 6-8 dried shiitake mushrooms450g/1lb firm tofu, cut into 1cm/½in thick slicesoil, for deep-frying1 garlic clove, finely chopped or grated120g/4½oz peas (defrosted if frozen)1 tbsp sesame oil3 spring onions, finely chopped, to serve 6-8 dried shiitake mushrooms 450g/1lb firm tofu, cut into 1cm/½in thick slices oil, for deep-frying 1 garlic clove, finely chopped or grated 120g/4½oz peas (defrosted if frozen) 1 tbsp sesame oil 3 spring onions, finely chopped, to serve 1 tsp cornflour120ml/4fl oz vegetable stock, plus 1 tbsp1 tsp light soy sauce2 tsp dark soy sauce2 tsp sugar3 tbsp vegetarian 'oyster' sauce or vegetarian mushroom condimentfreshly steamed fragrant rice 1 tsp cornflour 120ml/4fl oz vegetable stock, plus 1 tbsp 1 tsp light soy sauce 2 tsp dark soy sauce 2 tsp sugar 3 tbsp vegetarian 'oyster' sauce or vegetarian mushroom condiment freshly steamed fragrant rice Method Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft.Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper.Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed.To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce and remaining vegetable stock.Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds.Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes.Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice. Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft. Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft. Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper. Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper. Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed. Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed. To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce and remaining vegetable stock. To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce and remaining vegetable stock. Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds. Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds. Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes. Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes. Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice. Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beancurdwithoystersa_90178",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tofu with 'oyster' sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beancurdwithoystersa_90178_16x9.jpg A tofu and mushroom stir fry that is simple, vegetarian and very tasty. 6-8 dried shiitake mushrooms450g/1lb firm tofu, cut into 1cm/½in thick slicesoil, for deep-frying1 garlic clove, finely chopped or grated120g/4½oz peas (defrosted if frozen)1 tbsp sesame oil3 spring onions, finely chopped, to serve 6-8 dried shiitake mushrooms 450g/1lb firm tofu, cut into 1cm/½in thick slices oil, for deep-frying 1 garlic clove, finely chopped or grated 120g/4½oz peas (defrosted if frozen) 1 tbsp sesame oil 3 spring onions, finely chopped, to serve 1 tsp cornflour120ml/4fl oz vegetable stock, plus 1 tbsp1 tsp light soy sauce2 tsp dark soy sauce2 tsp sugar3 tbsp vegetarian 'oyster' sauce or vegetarian mushroom condimentfreshly steamed fragrant rice 1 tsp cornflour 120ml/4fl oz vegetable stock, plus 1 tbsp 1 tsp light soy sauce 2 tsp dark soy sauce 2 tsp sugar 3 tbsp vegetarian 'oyster' sauce or vegetarian mushroom condiment freshly steamed fragrant rice Method Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft.Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper.Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed.To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce and remaining vegetable stock.Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds.Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes.Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice. Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft. Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft. Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper. Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper. Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed. Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed. To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce and remaining vegetable stock. To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce and remaining vegetable stock. Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds. Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds. Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes. Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes. Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice. Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63aeb3bdbfd0cc01849"
} | 3a6e502163254b176a87b0ea9fef27b70722fab6cdaf7b9532db22654a3edf19 | Chicken adobo with brown rice recipe
An average of 3.2 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_adobo_25712_16x9.jpg Salty and sour and with a hint of sweetness, this classic Filipino easy chicken supper packs in all the flavours! Each serving provides 500 kcal, 41g protein, 51g carbohydrate (of which 13g sugars), 14g fat (of which 3g saturates), 5g fibre and 5.7g salt. 8 chicken thighs, bone-in, skin removed150ml/¼ pint dark soy sauce4 tbsp sherry or cider vinegar2 tbsp light olive oil1 tbsp coarsely ground black pepper2 tbsp finely grated ginger2 tbsp finely grated garlic2 bay leaves2 large carrots, cut into bite-sized cubes400ml/14fl oz chicken stock200g/7oz brown basmati rice1 tbsp cornflour8 spring onions, finely sliced 8 chicken thighs, bone-in, skin removed 150ml/¼ pint dark soy sauce 4 tbsp sherry or cider vinegar 2 tbsp light olive oil 1 tbsp coarsely ground black pepper 2 tbsp finely grated ginger 2 tbsp finely grated garlic 2 bay leaves 2 large carrots, cut into bite-sized cubes 400ml/14fl oz chicken stock 200g/7oz brown basmati rice 1 tbsp cornflour 8 spring onions, finely sliced Method Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour.Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside.Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock.Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through.Meanwhile, cook the rice according to the packet instructions and keep warm.In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour. Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour. Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside. Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside. Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock. Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock. Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions and keep warm. Meanwhile, cook the rice according to the packet instructions and keep warm. In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_adobo_25712",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken adobo with brown rice recipe",
"content": "An average of 3.2 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_adobo_25712_16x9.jpg Salty and sour and with a hint of sweetness, this classic Filipino easy chicken supper packs in all the flavours! Each serving provides 500 kcal, 41g protein, 51g carbohydrate (of which 13g sugars), 14g fat (of which 3g saturates), 5g fibre and 5.7g salt. 8 chicken thighs, bone-in, skin removed150ml/¼ pint dark soy sauce4 tbsp sherry or cider vinegar2 tbsp light olive oil1 tbsp coarsely ground black pepper2 tbsp finely grated ginger2 tbsp finely grated garlic2 bay leaves2 large carrots, cut into bite-sized cubes400ml/14fl oz chicken stock200g/7oz brown basmati rice1 tbsp cornflour8 spring onions, finely sliced 8 chicken thighs, bone-in, skin removed 150ml/¼ pint dark soy sauce 4 tbsp sherry or cider vinegar 2 tbsp light olive oil 1 tbsp coarsely ground black pepper 2 tbsp finely grated ginger 2 tbsp finely grated garlic 2 bay leaves 2 large carrots, cut into bite-sized cubes 400ml/14fl oz chicken stock 200g/7oz brown basmati rice 1 tbsp cornflour 8 spring onions, finely sliced Method Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour.Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside.Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock.Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through.Meanwhile, cook the rice according to the packet instructions and keep warm.In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour. Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour. Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside. Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside. Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock. Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock. Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions and keep warm. Meanwhile, cook the rice according to the packet instructions and keep warm. In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. Remove from the heat, sprinkle over the spring onions and serve with the brown rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63beb3bdbfd0cc0184a"
} | ff7e64a12cfb7c183544c8e68c26cf45787944565574329b08c4e7883c5b1151 | Prawn and crab dim sum recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01rwbry.jpg An assembly of fine flavours and fruits of the sea, these delicious little dumplings are irresistible for any seafood lover. 150g/5½oz raw tiger prawns, peeled, deveined and chopped100g/3½oz fresh white crabmeat 15g/½oz fresh root ginger, finely grated2 garlic cloves, finely grated5g dried orange peel, soaked in boiling water for 20 minutes3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable)3 tsp cornfloursalt and black pepper1 small carrot, diced 2 spring onions, finely sliced18 wonton wrappers vegetable oil, for greasingsoy sauce, for dipping 150g/5½oz raw tiger prawns, peeled, deveined and chopped 100g/3½oz fresh white crabmeat 15g/½oz fresh root ginger, finely grated 2 garlic cloves, finely grated 5g dried orange peel, soaked in boiling water for 20 minutes 3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable) 3 tsp cornflour salt and black pepper 1 small carrot, diced 2 spring onions, finely sliced 18 wonton wrappers vegetable oil, for greasing soy sauce, for dipping Method Add the chopped prawns and crabmeat to a bowl with the ginger and garlic.Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts.Add two teaspoons of the cornflour to the same amount of water in a bowl and stir. Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion.If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture.Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water.Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper. Put the steamer over a hot pan of boiling water and steam for 15 minutes.Serve at once with soy sauce for dipping. Add the chopped prawns and crabmeat to a bowl with the ginger and garlic. Add the chopped prawns and crabmeat to a bowl with the ginger and garlic. Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts. Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts. Add two teaspoons of the cornflour to the same amount of water in a bowl and stir. Add two teaspoons of the cornflour to the same amount of water in a bowl and stir. Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion. Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion. If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture. If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture. Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water. Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water. Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper. Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper. Put the steamer over a hot pan of boiling water and steam for 15 minutes. Put the steamer over a hot pan of boiling water and steam for 15 minutes. Serve at once with soy sauce for dipping. Serve at once with soy sauce for dipping. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/prawn_and_crab_dim_sum_99100",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn and crab dim sum recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01rwbry.jpg An assembly of fine flavours and fruits of the sea, these delicious little dumplings are irresistible for any seafood lover. 150g/5½oz raw tiger prawns, peeled, deveined and chopped100g/3½oz fresh white crabmeat 15g/½oz fresh root ginger, finely grated2 garlic cloves, finely grated5g dried orange peel, soaked in boiling water for 20 minutes3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable)3 tsp cornfloursalt and black pepper1 small carrot, diced 2 spring onions, finely sliced18 wonton wrappers vegetable oil, for greasingsoy sauce, for dipping 150g/5½oz raw tiger prawns, peeled, deveined and chopped 100g/3½oz fresh white crabmeat 15g/½oz fresh root ginger, finely grated 2 garlic cloves, finely grated 5g dried orange peel, soaked in boiling water for 20 minutes 3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable) 3 tsp cornflour salt and black pepper 1 small carrot, diced 2 spring onions, finely sliced 18 wonton wrappers vegetable oil, for greasing soy sauce, for dipping Method Add the chopped prawns and crabmeat to a bowl with the ginger and garlic.Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts.Add two teaspoons of the cornflour to the same amount of water in a bowl and stir. Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion.If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture.Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water.Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper. Put the steamer over a hot pan of boiling water and steam for 15 minutes.Serve at once with soy sauce for dipping. Add the chopped prawns and crabmeat to a bowl with the ginger and garlic. Add the chopped prawns and crabmeat to a bowl with the ginger and garlic. Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts. Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts. Add two teaspoons of the cornflour to the same amount of water in a bowl and stir. Add two teaspoons of the cornflour to the same amount of water in a bowl and stir. Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion. Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion. If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture. If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture. Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water. Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water. Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper. Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper. Put the steamer over a hot pan of boiling water and steam for 15 minutes. Put the steamer over a hot pan of boiling water and steam for 15 minutes. Serve at once with soy sauce for dipping. Serve at once with soy sauce for dipping."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63beb3bdbfd0cc0184b"
} | c6af1a93beab6515ad54d04af200b61a633f6e7a849855fc0dd177717ffc6dda | King prawns, egg and Chinese chive water dumplings recipe
An average of 5.0 out of 5 stars from 1 rating Dumplings don't need to be a drama - the dough is as easy as can be and the filling can be tweaked to your liking. 200g/7oz plain flour100ml/3½fl oz lukewarm water 200g/7oz plain flour 100ml/3½fl oz lukewarm water 200g/7oz king prawns, 2/3 roughly chopped and 1/3 finely chopped2 free-range eggs, lightly beaten with ½ tsp salt20g/1oz Chinese chives (also known as garlic chives)small piece ginger, finely choppedpinch white pepper1 tbsp of Shaoxing wine (or substitute dry sherry or rice vinegar)1 tbsp vegetable oil1 tbsp sesame oil 200g/7oz king prawns, 2/3 roughly chopped and 1/3 finely chopped 2 free-range eggs, lightly beaten with ½ tsp salt 20g/1oz Chinese chives (also known as garlic chives) small piece ginger, finely chopped pinch white pepper 1 tbsp of Shaoxing wine (or substitute dry sherry or rice vinegar) 1 tbsp vegetable oil 1 tbsp sesame oil Method For the dumpling dough, place the flour in a large bowl and add the lukewarm water a little at a time, mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes. For the filling, put all the ingredients in a large bowl. Use a spoon to mix until smooth. Uncover the dough and place on a flat, floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard.Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour, so that it doesn't stick, then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling.Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb, nip the sides together, making a crescent shaped dumpling. There are many different ways to seal the dumpling, this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm.Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes, like cooking little ravioli. Small dumplings will take less time to boil. After three minutes, add 100ml cold water into the boiling pot, then the same again after another three minutes boiling. Boil for two minutes more, then drain and serve. For the dumpling dough, place the flour in a large bowl and add the lukewarm water a little at a time, mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes. For the dumpling dough, place the flour in a large bowl and add the lukewarm water a little at a time, mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes. For the filling, put all the ingredients in a large bowl. Use a spoon to mix until smooth. For the filling, put all the ingredients in a large bowl. Use a spoon to mix until smooth. Uncover the dough and place on a flat, floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard. Uncover the dough and place on a flat, floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard. Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour, so that it doesn't stick, then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling. Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour, so that it doesn't stick, then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling. Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb, nip the sides together, making a crescent shaped dumpling. There are many different ways to seal the dumpling, this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm. Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb, nip the sides together, making a crescent shaped dumpling. There are many different ways to seal the dumpling, this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm. Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes, like cooking little ravioli. Small dumplings will take less time to boil. After three minutes, add 100ml cold water into the boiling pot, then the same again after another three minutes boiling. Boil for two minutes more, then drain and serve. Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes, like cooking little ravioli. Small dumplings will take less time to boil. After three minutes, add 100ml cold water into the boiling pot, then the same again after another three minutes boiling. Boil for two minutes more, then drain and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/king_prawns_egg_and_00032",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "King prawns, egg and Chinese chive water dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Dumplings don't need to be a drama - the dough is as easy as can be and the filling can be tweaked to your liking. 200g/7oz plain flour100ml/3½fl oz lukewarm water 200g/7oz plain flour 100ml/3½fl oz lukewarm water 200g/7oz king prawns, 2/3 roughly chopped and 1/3 finely chopped2 free-range eggs, lightly beaten with ½ tsp salt20g/1oz Chinese chives (also known as garlic chives)small piece ginger, finely choppedpinch white pepper1 tbsp of Shaoxing wine (or substitute dry sherry or rice vinegar)1 tbsp vegetable oil1 tbsp sesame oil 200g/7oz king prawns, 2/3 roughly chopped and 1/3 finely chopped 2 free-range eggs, lightly beaten with ½ tsp salt 20g/1oz Chinese chives (also known as garlic chives) small piece ginger, finely chopped pinch white pepper 1 tbsp of Shaoxing wine (or substitute dry sherry or rice vinegar) 1 tbsp vegetable oil 1 tbsp sesame oil Method For the dumpling dough, place the flour in a large bowl and add the lukewarm water a little at a time, mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes. For the filling, put all the ingredients in a large bowl. Use a spoon to mix until smooth. Uncover the dough and place on a flat, floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard.Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour, so that it doesn't stick, then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling.Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb, nip the sides together, making a crescent shaped dumpling. There are many different ways to seal the dumpling, this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm.Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes, like cooking little ravioli. Small dumplings will take less time to boil. After three minutes, add 100ml cold water into the boiling pot, then the same again after another three minutes boiling. Boil for two minutes more, then drain and serve. For the dumpling dough, place the flour in a large bowl and add the lukewarm water a little at a time, mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes. For the dumpling dough, place the flour in a large bowl and add the lukewarm water a little at a time, mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes. For the filling, put all the ingredients in a large bowl. Use a spoon to mix until smooth. For the filling, put all the ingredients in a large bowl. Use a spoon to mix until smooth. Uncover the dough and place on a flat, floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard. Uncover the dough and place on a flat, floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard. Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour, so that it doesn't stick, then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling. Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour, so that it doesn't stick, then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling. Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb, nip the sides together, making a crescent shaped dumpling. There are many different ways to seal the dumpling, this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm. Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb, nip the sides together, making a crescent shaped dumpling. There are many different ways to seal the dumpling, this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm. Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes, like cooking little ravioli. Small dumplings will take less time to boil. After three minutes, add 100ml cold water into the boiling pot, then the same again after another three minutes boiling. Boil for two minutes more, then drain and serve. Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes, like cooking little ravioli. Small dumplings will take less time to boil. After three minutes, add 100ml cold water into the boiling pot, then the same again after another three minutes boiling. Boil for two minutes more, then drain and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63beb3bdbfd0cc0184c"
} | 999d3270c755cf15fe6e896dd86fc3e1779f36065aade5431fb30c327ef4e8b7 | Sweet and sour sauce with crispy chicken recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_sauce_34377_16x9.jpg You probably have most of the ingredients lurking in your cupboard to make this glossy sweet and sour sauce. Toss in some crisp coated chicken, pineapple, peppers and onions for a homemade version of a takeaway favourite. 4 tbsp white malt vinegar3 tbsp tomato ketchup1 tbsp tomato puree 4 tbsp honey2 tbsp pineapple juice from a tin or lemon juice1 tsp corn flour1 tbsp soy sauce pinch salt 4 tbsp white malt vinegar 3 tbsp tomato ketchup 1 tbsp tomato puree 4 tbsp honey 2 tbsp pineapple juice from a tin or lemon juice 1 tsp corn flour 1 tbsp soy sauce pinch salt Vegetable oil, for shallow frying1 egg white1 tbsp soy sauce2 tsp sugar1 tsp sesame oil¼ tsp white pepper1 large chicken breast, cut into 2cm pieces100g/3½oz cornflour ½ onion, roughly chopped2 garlic cloves, finely chopped1 red pepper, roughly chopped10 pineapple chunks from a tin Vegetable oil, for shallow frying 1 egg white 1 tbsp soy sauce 2 tsp sugar 1 tsp sesame oil ¼ tsp white pepper 1 large chicken breast, cut into 2cm pieces 100g/3½oz cornflour ½ onion, roughly chopped 2 garlic cloves, finely chopped 1 red pepper, roughly chopped 10 pineapple chunks from a tin Method To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top. To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top. Recipe tips You could use firm tofu in place of chicken for a vegetarian version. You could also serve this sweet and sour chicken with some plain or egg fried rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_and_sour_sauce_34377",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet and sour sauce with crispy chicken 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/sweet_and_sour_sauce_34377_16x9.jpg You probably have most of the ingredients lurking in your cupboard to make this glossy sweet and sour sauce. Toss in some crisp coated chicken, pineapple, peppers and onions for a homemade version of a takeaway favourite. 4 tbsp white malt vinegar3 tbsp tomato ketchup1 tbsp tomato puree 4 tbsp honey2 tbsp pineapple juice from a tin or lemon juice1 tsp corn flour1 tbsp soy sauce pinch salt 4 tbsp white malt vinegar 3 tbsp tomato ketchup 1 tbsp tomato puree 4 tbsp honey 2 tbsp pineapple juice from a tin or lemon juice 1 tsp corn flour 1 tbsp soy sauce pinch salt Vegetable oil, for shallow frying1 egg white1 tbsp soy sauce2 tsp sugar1 tsp sesame oil¼ tsp white pepper1 large chicken breast, cut into 2cm pieces100g/3½oz cornflour ½ onion, roughly chopped2 garlic cloves, finely chopped1 red pepper, roughly chopped10 pineapple chunks from a tin Vegetable oil, for shallow frying 1 egg white 1 tbsp soy sauce 2 tsp sugar 1 tsp sesame oil ¼ tsp white pepper 1 large chicken breast, cut into 2cm pieces 100g/3½oz cornflour ½ onion, roughly chopped 2 garlic cloves, finely chopped 1 red pepper, roughly chopped 10 pineapple chunks from a tin Method To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top. To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top. Recipe tips You could use firm tofu in place of chicken for a vegetarian version. You could also serve this sweet and sour chicken with some plain or egg fried rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63beb3bdbfd0cc0184d"
} | d63a5bada491bbbcca74f506e09493c3e7558f796feab1726ca04b5650d42be3 | Pork and Chinese chive dumplings recipe
Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise An average of 4.5 out of 5 stars from 2 ratings Get your friends round for a dumpling making party. They’re totally worth the effort. 250g/9oz pork mince10g/1/3oz ginger, grated10g/1/3oz garlic, grated15g/½oz spring onion, thinly sliced2 tsp soy sauce2 tsp fish saucepinch cracked black pepperpinch salt15g/½oz Chinese chives18 gyoza wrappersvegetable oil, for frying 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion, thinly sliced 2 tsp soy sauce 2 tsp fish sauce pinch cracked black pepper pinch salt 15g/½oz Chinese chives 18 gyoza wrappers vegetable oil, for frying 1 tbsp cumin seeds, roasted and ground2 tbsp chilli powder4 tbsp Sichuan peppercorns5 tbsp gochugaru, or other red chilli flakes2 tbsp Chinese five-spice powder2 tbsp toasted sesame seeds400ml/14fl oz vegetable oil 4cm/2in ginger, peeled and sliced3 star anise2 bay leaves 1 tbsp cumin seeds, roasted and ground 2 tbsp chilli powder 4 tbsp Sichuan peppercorns 5 tbsp gochugaru, or other red chilli flakes 2 tbsp Chinese five-spice powder 2 tbsp toasted sesame seeds 400ml/14fl oz vegetable oil 4cm/2in ginger, peeled and sliced 3 star anise 2 bay leaves 120ml/4fl oz mayonnaise1 tbsp Chinese black vinegar 120ml/4fl oz mayonnaise 1 tbsp Chinese black vinegar 1 red chilli, finely slicedfew curry leavesfew whole coriander leaves 1 red chilli, finely sliced few curry leaves few whole coriander leaves Method To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_and_chinese_chive_98747",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork and Chinese chive dumplings recipe",
"content": "Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise An average of 4.5 out of 5 stars from 2 ratings Get your friends round for a dumpling making party. They’re totally worth the effort. 250g/9oz pork mince10g/1/3oz ginger, grated10g/1/3oz garlic, grated15g/½oz spring onion, thinly sliced2 tsp soy sauce2 tsp fish saucepinch cracked black pepperpinch salt15g/½oz Chinese chives18 gyoza wrappersvegetable oil, for frying 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion, thinly sliced 2 tsp soy sauce 2 tsp fish sauce pinch cracked black pepper pinch salt 15g/½oz Chinese chives 18 gyoza wrappers vegetable oil, for frying 1 tbsp cumin seeds, roasted and ground2 tbsp chilli powder4 tbsp Sichuan peppercorns5 tbsp gochugaru, or other red chilli flakes2 tbsp Chinese five-spice powder2 tbsp toasted sesame seeds400ml/14fl oz vegetable oil 4cm/2in ginger, peeled and sliced3 star anise2 bay leaves 1 tbsp cumin seeds, roasted and ground 2 tbsp chilli powder 4 tbsp Sichuan peppercorns 5 tbsp gochugaru, or other red chilli flakes 2 tbsp Chinese five-spice powder 2 tbsp toasted sesame seeds 400ml/14fl oz vegetable oil 4cm/2in ginger, peeled and sliced 3 star anise 2 bay leaves 120ml/4fl oz mayonnaise1 tbsp Chinese black vinegar 120ml/4fl oz mayonnaise 1 tbsp Chinese black vinegar 1 red chilli, finely slicedfew curry leavesfew whole coriander leaves 1 red chilli, finely sliced few curry leaves few whole coriander leaves Method To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the dumplings, mix all the ingredients together in a bowl. Spoon a tablespoon of filling into the middle of each wrapper. Crimp, seal and place on a plate line with baking paper. Place in the fridge, uncovered for 1 hour. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. To make the Sichuan chilli oil, mix the cumin, chilli powder, Sichuan pepper, 2 tablespoons of gochugaru, Chinese five spice and sesame seeds together in a large heatproof bowl. Place a sieve over the bowl and set aside. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Gently heat the oil, ginger, star anise, bay leaves and remaining 3 tablespoons of gochugaru in a saucepan until bubbling and the ginger is beginning to brown at the edges. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. Pour the oil through the sieve set over the spice mix while still hot. Discard the contents of the sieve and set the spiced oil aside to cool. Once cooled, store in the fridge. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To make the black vinegar mayonnaise, mix the ingredients together in a bowl. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. To serve, heat a little oil in a lidded frying pan and fry the dumplings for 1 minute. Add 200ml/7fl oz water, cover and steam the dumplings for 3 minutes. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil. Divide the dumplings between plates and briefly fry the curry leaves. Top each plate of dumplings with some chilli, curry leaves, coriander leaves, a spoonful of black vinegar mayonnaise and a drizzle of chilli oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63beb3bdbfd0cc0184e"
} | 2bcf6c5ff80150ec8c0ec7bb2fffa9cdf35016b47fe2be50242fc7df326de0a3 | Sweet and sour pork stir-fry recipe
An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_pork_with_22016_16x9.jpg This sweet and sour pork recipe is easier than picking up a phone. Use a packet of ready-cooked rice for the egg fried rice. 2 tbsp soy sauce1 tbsp sake or dry sherry2½ tbsp cornflour500g/1lb 2oz pork fillet, cut into 2cm/¾in cubes2 tbsp groundnut oil3 garlic cloves, crushed1 onion, finely sliced1 green pepper, seeds removed, finely sliced1 carrot, finely sliced4cm/1½in piece fresh root ginger, peeled and cut into matchsticks3 tbsp soft brown sugar6 tbsp rice vinegar or white wine vinegar2 spring onions, finely sliced½ fresh red chilli, seeds removed, finely slicedsea salt and black pepper 2 tbsp soy sauce 1 tbsp sake or dry sherry 2½ tbsp cornflour 500g/1lb 2oz pork fillet, cut into 2cm/¾in cubes 2 tbsp groundnut oil 3 garlic cloves, crushed 1 onion, finely sliced 1 green pepper, seeds removed, finely sliced 1 carrot, finely sliced 4cm/1½in piece fresh root ginger, peeled and cut into matchsticks 3 tbsp soft brown sugar 6 tbsp rice vinegar or white wine vinegar 2 spring onions, finely sliced ½ fresh red chilli, seeds removed, finely sliced sea salt and black pepper 225g/8oz jasmine rice2 tbsp groundnut oil2 free-range eggs, beaten with ½ tsp sea salt 225g/8oz jasmine rice 2 tbsp groundnut oil 2 free-range eggs, beaten with ½ tsp sea salt Method In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes.For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool.Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside.Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes.Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside.For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked.Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_and_sour_pork_with_22016",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet and sour pork stir-fry recipe",
"content": "An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_pork_with_22016_16x9.jpg This sweet and sour pork recipe is easier than picking up a phone. Use a packet of ready-cooked rice for the egg fried rice. 2 tbsp soy sauce1 tbsp sake or dry sherry2½ tbsp cornflour500g/1lb 2oz pork fillet, cut into 2cm/¾in cubes2 tbsp groundnut oil3 garlic cloves, crushed1 onion, finely sliced1 green pepper, seeds removed, finely sliced1 carrot, finely sliced4cm/1½in piece fresh root ginger, peeled and cut into matchsticks3 tbsp soft brown sugar6 tbsp rice vinegar or white wine vinegar2 spring onions, finely sliced½ fresh red chilli, seeds removed, finely slicedsea salt and black pepper 2 tbsp soy sauce 1 tbsp sake or dry sherry 2½ tbsp cornflour 500g/1lb 2oz pork fillet, cut into 2cm/¾in cubes 2 tbsp groundnut oil 3 garlic cloves, crushed 1 onion, finely sliced 1 green pepper, seeds removed, finely sliced 1 carrot, finely sliced 4cm/1½in piece fresh root ginger, peeled and cut into matchsticks 3 tbsp soft brown sugar 6 tbsp rice vinegar or white wine vinegar 2 spring onions, finely sliced ½ fresh red chilli, seeds removed, finely sliced sea salt and black pepper 225g/8oz jasmine rice2 tbsp groundnut oil2 free-range eggs, beaten with ½ tsp sea salt 225g/8oz jasmine rice 2 tbsp groundnut oil 2 free-range eggs, beaten with ½ tsp sea salt Method In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes.For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool.Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside.Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes.Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside.For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked.Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml/6fl oz water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63ceb3bdbfd0cc0184f"
} | 774fe98c257228985793a3687f12c1e7391b1c2b86dbb7d998ca99102b71a7db | Thai-style baked seabass with rice noodle salad recipe
An average of 2.8 out of 5 stars from 5 ratings A simple yet impressive dish for your guests to discover at the table as they unwrap this parcel of sea bass infused with Thai flavours. The secret is all in the prep and the oven takes care of the rest. 5cm/2in fresh ginger, peeled and very finely chopped2 garlic cloves, crushed1 lime, juice only3 tbsp Thai fish sauce (nam pla)4 baby bok choi, shredded1 large sea bass, gutted and cleaned6 spring onions, finely chopped1 red chilli, seeds removed, thinly sliced 5cm/2in fresh ginger, peeled and very finely chopped 2 garlic cloves, crushed 1 lime, juice only 3 tbsp Thai fish sauce (nam pla) 4 baby bok choi, shredded 1 large sea bass, gutted and cleaned 6 spring onions, finely chopped 1 red chilli, seeds removed, thinly sliced 250g/9oz rice vermicelli noodles3 Baby Gem lettuce, leaves separated2 large carrots, thinly sliced½ cucumber, peeled lengthways into ribbons6 spring onions, trimmed and finely chopped60g/2¼oz salted roasted peanuts, roughly choppedlarge handful coriander, mint and basil leaves 250g/9oz rice vermicelli noodles 3 Baby Gem lettuce, leaves separated 2 large carrots, thinly sliced ½ cucumber, peeled lengthways into ribbons 6 spring onions, trimmed and finely chopped 60g/2¼oz salted roasted peanuts, roughly chopped large handful coriander, mint and basil leaves 1 lime, juice only1 tbsp caster sugar3 tbsp Thai fish sauce (nam pla)1 red chilli, seeds removed, thinly sliced1 garlic clove, finely chopped 1 lime, juice only 1 tbsp caster sugar 3 tbsp Thai fish sauce (nam pla) 1 red chilli, seeds removed, thinly sliced 1 garlic clove, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce.Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes.For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside.For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine.Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes. For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside. For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside. For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine. For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine. Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside. Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai-style_baked_seabass_00022",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai-style baked seabass with rice noodle salad recipe",
"content": "An average of 2.8 out of 5 stars from 5 ratings A simple yet impressive dish for your guests to discover at the table as they unwrap this parcel of sea bass infused with Thai flavours. The secret is all in the prep and the oven takes care of the rest. 5cm/2in fresh ginger, peeled and very finely chopped2 garlic cloves, crushed1 lime, juice only3 tbsp Thai fish sauce (nam pla)4 baby bok choi, shredded1 large sea bass, gutted and cleaned6 spring onions, finely chopped1 red chilli, seeds removed, thinly sliced 5cm/2in fresh ginger, peeled and very finely chopped 2 garlic cloves, crushed 1 lime, juice only 3 tbsp Thai fish sauce (nam pla) 4 baby bok choi, shredded 1 large sea bass, gutted and cleaned 6 spring onions, finely chopped 1 red chilli, seeds removed, thinly sliced 250g/9oz rice vermicelli noodles3 Baby Gem lettuce, leaves separated2 large carrots, thinly sliced½ cucumber, peeled lengthways into ribbons6 spring onions, trimmed and finely chopped60g/2¼oz salted roasted peanuts, roughly choppedlarge handful coriander, mint and basil leaves 250g/9oz rice vermicelli noodles 3 Baby Gem lettuce, leaves separated 2 large carrots, thinly sliced ½ cucumber, peeled lengthways into ribbons 6 spring onions, trimmed and finely chopped 60g/2¼oz salted roasted peanuts, roughly chopped large handful coriander, mint and basil leaves 1 lime, juice only1 tbsp caster sugar3 tbsp Thai fish sauce (nam pla)1 red chilli, seeds removed, thinly sliced1 garlic clove, finely chopped 1 lime, juice only 1 tbsp caster sugar 3 tbsp Thai fish sauce (nam pla) 1 red chilli, seeds removed, thinly sliced 1 garlic clove, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce.Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes.For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside.For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine.Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce. Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes. For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside. For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside. For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine. For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine. Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside. Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63ceb3bdbfd0cc01850"
} | cea4808217866300782b00d2fd140603c31e59eb88f6be8bcfbf3e5d2ae7e0bd | Lapsang-smoked pork ribs recipe
An average of 3.7 out of 5 stars from 3 ratings Tom Parker Bowles infuses tender, sticky ribs with fragrant Lapsang Souchong tea smoke in this smart recipe. 2 tbsp sunflower oil, for frying1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each 190ml/6¾fl oz Shaoxing rice wine110ml/3¾fl oz light soy sauce90g/3¼oz tomato ketchup90g/3¼oz brown sugar4½ tbsp white wine vinegar1 tsp fine sea salt4 black cardamom pods50g/1¾oz fresh root ginger, peeled and finely slicedsalt and freshly ground black pepper 190ml/6¾fl oz Shaoxing rice wine 110ml/3¾fl oz light soy sauce 90g/3¼oz tomato ketchup 90g/3¼oz brown sugar 4½ tbsp white wine vinegar 1 tsp fine sea salt 4 black cardamom pods 50g/1¾oz fresh root ginger, peeled and finely sliced salt and freshly ground black pepper 50g/1¾oz white rice110g/3¾oz demerara sugar60g/2¼oz loose-leaf Lapsang Souchong tea 50g/1¾oz white rice 110g/3¾oz demerara sugar 60g/2¼oz loose-leaf Lapsang Souchong tea 4 heads bok choi 4 heads bok choi Method To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper.To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel.Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes.Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper. To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper. To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel. Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes. Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes. Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lapsang-smoked_pork_ribs_39057",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lapsang-smoked pork ribs recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Tom Parker Bowles infuses tender, sticky ribs with fragrant Lapsang Souchong tea smoke in this smart recipe. 2 tbsp sunflower oil, for frying1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each 190ml/6¾fl oz Shaoxing rice wine110ml/3¾fl oz light soy sauce90g/3¼oz tomato ketchup90g/3¼oz brown sugar4½ tbsp white wine vinegar1 tsp fine sea salt4 black cardamom pods50g/1¾oz fresh root ginger, peeled and finely slicedsalt and freshly ground black pepper 190ml/6¾fl oz Shaoxing rice wine 110ml/3¾fl oz light soy sauce 90g/3¼oz tomato ketchup 90g/3¼oz brown sugar 4½ tbsp white wine vinegar 1 tsp fine sea salt 4 black cardamom pods 50g/1¾oz fresh root ginger, peeled and finely sliced salt and freshly ground black pepper 50g/1¾oz white rice110g/3¾oz demerara sugar60g/2¼oz loose-leaf Lapsang Souchong tea 50g/1¾oz white rice 110g/3¾oz demerara sugar 60g/2¼oz loose-leaf Lapsang Souchong tea 4 heads bok choi 4 heads bok choi Method To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper.To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel.Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes.Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper. To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper. To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel. Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes. Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes. Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63ceb3bdbfd0cc01851"
} | c1f13116dd470e501c58b0c39cbd97143e512175eef5266da1d4a5f6673ac666 | Grilled squid with ginger and black bean dressing recipe
An average of 5.0 out of 5 stars from 1 rating Chargrilled squid is served in a fresh garlic, ginger and herb sauce for a quick but tasty dinner option. 4 tbsp fermented dried black beans 2 tbsp dry sherry 1 tbsp soy sauce 4 tbsp sesame oil3 garlic cloves, minced2cm/¾in piece fresh root ginger, peeled and minced3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern 4 tbsp fermented dried black beans 2 tbsp dry sherry 1 tbsp soy sauce 4 tbsp sesame oil 3 garlic cloves, minced 2cm/¾in piece fresh root ginger, peeled and minced 3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern ½ cucumber, peeled into ribbons with skin on1 bok choi, cut in half and blanched 3 spring onions, chopped 1 tsp snipped fresh chives 1 tbsp chopped fresh coriander ½ cucumber, peeled into ribbons with skin on 1 bok choi, cut in half and blanched 3 spring onions, chopped 1 tsp snipped fresh chives 1 tbsp chopped fresh coriander Method Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans.Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans. Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans. Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/grilled_squid_with_59358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Grilled squid with ginger and black bean dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Chargrilled squid is served in a fresh garlic, ginger and herb sauce for a quick but tasty dinner option. 4 tbsp fermented dried black beans 2 tbsp dry sherry 1 tbsp soy sauce 4 tbsp sesame oil3 garlic cloves, minced2cm/¾in piece fresh root ginger, peeled and minced3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern 4 tbsp fermented dried black beans 2 tbsp dry sherry 1 tbsp soy sauce 4 tbsp sesame oil 3 garlic cloves, minced 2cm/¾in piece fresh root ginger, peeled and minced 3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern ½ cucumber, peeled into ribbons with skin on1 bok choi, cut in half and blanched 3 spring onions, chopped 1 tsp snipped fresh chives 1 tbsp chopped fresh coriander ½ cucumber, peeled into ribbons with skin on 1 bok choi, cut in half and blanched 3 spring onions, chopped 1 tsp snipped fresh chives 1 tbsp chopped fresh coriander Method Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans.Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans. Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans. Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63ceb3bdbfd0cc01852"
} | cd8d137596c825f5a3c304524757505d80749a2565859f979a138fa2b6409341 | Hairy Bikers' garlic and soy bok choi recipe
An average of 4.4 out of 5 stars from 7 ratings This soy and sesame-flavoured bok choi makes a great accompaniment to any Asian-inspired dish. Try serving with honey and soy glazed trout 1 tbsp soy sauce¼ tsp honey1 tbsp vegetable oil3 garlic cloves, thinly sliced8 heads bok choi, trimmed and quartered1 tsp red chilli flakesfew drops sesame oil 1 tbsp soy sauce ¼ tsp honey 1 tbsp vegetable oil 3 garlic cloves, thinly sliced 8 heads bok choi, trimmed and quartered 1 tsp red chilli flakes few drops sesame oil Method Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/garlic_bok_choi_30393",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hairy Bikers' garlic and soy bok choi recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings This soy and sesame-flavoured bok choi makes a great accompaniment to any Asian-inspired dish. Try serving with honey and soy glazed trout 1 tbsp soy sauce¼ tsp honey1 tbsp vegetable oil3 garlic cloves, thinly sliced8 heads bok choi, trimmed and quartered1 tsp red chilli flakesfew drops sesame oil 1 tbsp soy sauce ¼ tsp honey 1 tbsp vegetable oil 3 garlic cloves, thinly sliced 8 heads bok choi, trimmed and quartered 1 tsp red chilli flakes few drops sesame oil Method Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Whisk the soy sauce, honey and 2 tbsp water together in a small bowl, making sure the honey dissolves. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic. Add the bok choi and stir-fry very briskly for 1 minute, making sure the garlic combines with the bok choi. Pour the honey and soy mixture in and add the chilli flakes. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately. Continue to stir-fry until the leaves of the bok choi have wilted – the stems will still be quite crisp but glossy and succulent. Drizzle with the sesame oil and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63deb3bdbfd0cc01853"
} | 184bef38b2d113cf7adb8adba055eb7ebf75fe61be9ef45b56373ab00b33ba09 | Beef sukiyaki recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t7nnh.jpg Kobe beef is said to be the best quality wagyu (‘Japanese cow’) in the world. But if you can’t source kobe, any good-quality beef will do the trick for this delicious Japanese stew. 175ml/6fl oz liquid instant dashi 150ml/5fl oz soy sauce50ml/1¾fl oz mirin 175ml/6fl oz liquid instant dashi 150ml/5fl oz soy sauce 50ml/1¾fl oz mirin 2 tbsp groundnut oil 2 tsp sesame oil450g/1lb fillet or well-trimmed rib-eye beef steak, thinly sliced (a little thicker than carpaccio)1½ tbsp sugar 12 button mushrooms, sliced4 brown cap mushrooms sliced100g/3½oz enoki mushrooms, split into 46 fresh shiitake mushrooms (remove stalks and cut in ½)½ Chinese cabbage (ideally Napa cabbage) sliced 2.5cm/1in thick 1½ sticks celery, sliced on a diagonal 5mm/¼in thick 160-175g/5¾-6oz block firm tofu, cubed 200g/7oz sliced bamboo shoots sliced, vacuumed-packed (alternatively used canned and drained bamboo shoots) 6 spring onions, cut into 2.5cm/1in pieces on a slant cooked rice, to serve 2 tbsp groundnut oil 2 tsp sesame oil 450g/1lb fillet or well-trimmed rib-eye beef steak, thinly sliced (a little thicker than carpaccio) 1½ tbsp sugar 12 button mushrooms, sliced 4 brown cap mushrooms sliced 100g/3½oz enoki mushrooms, split into 4 6 fresh shiitake mushrooms (remove stalks and cut in ½) ½ Chinese cabbage (ideally Napa cabbage) sliced 2.5cm/1in thick 1½ sticks celery, sliced on a diagonal 5mm/¼in thick 160-175g/5¾-6oz block firm tofu, cubed 200g/7oz sliced bamboo shoots sliced, vacuumed-packed (alternatively used canned and drained bamboo shoots) 6 spring onions, cut into 2.5cm/1in pieces on a slant cooked rice, to serve Method For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside.For the beef, heat a large lidded frying pan that’s suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly.Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery.Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes.Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes.Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each. For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside. For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside. For the beef, heat a large lidded frying pan that’s suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly. For the beef, heat a large lidded frying pan that’s suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly. Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery. Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery. Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes. Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes. Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes. Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes. Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each. Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each. Recipe tips To make slicing easier, you can put the beef in the freezer for an hour or two to firm up before slicing. Feel free to substitute the combination of mushrooms for other mixed Japanese mushrooms, such as shimeji. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_sukiyaki_84557",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef sukiyaki recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t7nnh.jpg Kobe beef is said to be the best quality wagyu (‘Japanese cow’) in the world. But if you can’t source kobe, any good-quality beef will do the trick for this delicious Japanese stew. 175ml/6fl oz liquid instant dashi 150ml/5fl oz soy sauce50ml/1¾fl oz mirin 175ml/6fl oz liquid instant dashi 150ml/5fl oz soy sauce 50ml/1¾fl oz mirin 2 tbsp groundnut oil 2 tsp sesame oil450g/1lb fillet or well-trimmed rib-eye beef steak, thinly sliced (a little thicker than carpaccio)1½ tbsp sugar 12 button mushrooms, sliced4 brown cap mushrooms sliced100g/3½oz enoki mushrooms, split into 46 fresh shiitake mushrooms (remove stalks and cut in ½)½ Chinese cabbage (ideally Napa cabbage) sliced 2.5cm/1in thick 1½ sticks celery, sliced on a diagonal 5mm/¼in thick 160-175g/5¾-6oz block firm tofu, cubed 200g/7oz sliced bamboo shoots sliced, vacuumed-packed (alternatively used canned and drained bamboo shoots) 6 spring onions, cut into 2.5cm/1in pieces on a slant cooked rice, to serve 2 tbsp groundnut oil 2 tsp sesame oil 450g/1lb fillet or well-trimmed rib-eye beef steak, thinly sliced (a little thicker than carpaccio) 1½ tbsp sugar 12 button mushrooms, sliced 4 brown cap mushrooms sliced 100g/3½oz enoki mushrooms, split into 4 6 fresh shiitake mushrooms (remove stalks and cut in ½) ½ Chinese cabbage (ideally Napa cabbage) sliced 2.5cm/1in thick 1½ sticks celery, sliced on a diagonal 5mm/¼in thick 160-175g/5¾-6oz block firm tofu, cubed 200g/7oz sliced bamboo shoots sliced, vacuumed-packed (alternatively used canned and drained bamboo shoots) 6 spring onions, cut into 2.5cm/1in pieces on a slant cooked rice, to serve Method For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside.For the beef, heat a large lidded frying pan that’s suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly.Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery.Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes.Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes.Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each. For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside. For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside. For the beef, heat a large lidded frying pan that’s suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly. For the beef, heat a large lidded frying pan that’s suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly. Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery. Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery. Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes. Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes. Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes. Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes. Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each. Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each. Recipe tips To make slicing easier, you can put the beef in the freezer for an hour or two to firm up before slicing. Feel free to substitute the combination of mushrooms for other mixed Japanese mushrooms, such as shimeji."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63deb3bdbfd0cc01854"
} | 9c5a6af6080c27ebf36ae707a516fb9ff5139d768725e964e5dfd18224acf716 | Hanetsuki gyoza recipe
In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper. To assemble the gyoza, have your gyoza wrappers and a bowl of cold water to hand, with the wrappers unwrapped, but covered loosely with a damp cloth or kitchen paper (if the wrappers dry out they are difficult to seal). Lightly dust a tray with cornflour. Lay out a few wrappers at a time, dip your fingers in water and moisten their edges. Add a small spoonful of the pork mixture to the centre of each wrapper. Fold the wrappers over the filling and crimp one side while firmly pressing it onto the other side to seal. This will take some practice, but don’t worry if your crimping skills aren’t ‘gyoza master’ level. Some cooks don’t crimp at all, and un-crimped or awkwardly crimped gyoza still taste delicious. Keep the gyoza lined up on the dusted tray covered with damp kitchen paper while you make the remaining gyoza.For the dipping sauce, stir all the ingredients together. To cook the gyozas, prepare a starch slurry by stirring together the flours and 150ml/¼ pint cold water. It should resemble milk. Add a little oil to a non-stick frying pan (see recipe tips) and use kitchen paper to wipe it around the surface so that only a thin film of oil remains (too much oil will cause the slurry to bubble, which makes it difficult to hold together). Heat the pan over a medium–high heat until it feels quite warm when you hold your hand above it. Add the gyoza, sealed-side up, in a sunflower/pinwheel pattern – you should be able to fit all the gyoza in the pan, but don’t worry if not, just make sure all the gyoza are snuggled up to each other, with no gaps between them, otherwise you’ll risk breaking the wings when you remove them from the pan.Fry the gyoza for a minute. Give the cornflower liquid a good stir to mix in anything that might have settled to the bottom, then pour about 3–4 tablespoons of the liquid into the pan. The slurry should cover the bottom of the pan completely and surround all the gyoza. Immediately place a lid on the pan, turn the heat up to high and leave to steam for 3 minutes. Remove the lid and continue to cook until all the liquid has evaporated. When the pan is totally dry, a light, thin crust should have formed – you will be able to tell when it’s done because no part of it will still be bubbling and the crust will have curled away slightly from edges of pan.To serve, it is best to have a plate that fits inside your frying pan so it can be rested on top of the gyoza in the pan. Lay the plate upsidedown on top of the gyoza, then carefully invert the pan and plate to turnout the gyoza. Serve with the dipping sauce. In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper. In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper. To assemble the gyoza, have your gyoza wrappers and a bowl of cold water to hand, with the wrappers unwrapped, but covered loosely with a damp cloth or kitchen paper (if the wrappers dry out they are difficult to seal). Lightly dust a tray with cornflour. To assemble the gyoza, have your gyoza wrappers and a bowl of cold water to hand, with the wrappers unwrapped, but covered loosely with a damp cloth or kitchen paper (if the wrappers dry out they are difficult to seal). Lightly dust a tray with cornflour. Lay out a few wrappers at a time, dip your fingers in water and moisten their edges. Add a small spoonful of the pork mixture to the centre of each wrapper. Fold the wrappers over the filling and crimp one side while firmly pressing it onto the other side to seal. This will take some practice, but don’t worry if your crimping skills aren’t ‘gyoza master’ level. Some cooks don’t crimp at all, and un-crimped or awkwardly crimped gyoza still taste delicious. Keep the gyoza lined up on the dusted tray covered with damp kitchen paper while you make the remaining gyoza. Lay out a few wrappers at a time, dip your fingers in water and moisten their edges. Add a small spoonful of the pork mixture to the centre of each wrapper. Fold the wrappers over the filling and crimp one side while firmly pressing it onto the other side to seal. This will take some practice, but don’t worry if your crimping skills aren’t ‘gyoza master’ level. Some cooks don’t crimp at all, and un-crimped or awkwardly crimped gyoza still taste delicious. Keep the gyoza lined up on the dusted tray covered with damp kitchen paper while you make the remaining gyoza. For the dipping sauce, stir all the ingredients together. For the dipping sauce, stir all the ingredients together. To cook the gyozas, prepare a starch slurry by stirring together the flours and 150ml/¼ pint cold water. It should resemble milk. To cook the gyozas, prepare a starch slurry by stirring together the flours and 150ml/¼ pint cold water. It should resemble milk. Add a little oil to a non-stick frying pan (see recipe tips) and use kitchen paper to wipe it around the surface so that only a thin film of oil remains (too much oil will cause the slurry to bubble, which makes it difficult to hold together). Heat the pan over a medium–high heat until it feels quite warm when you hold your hand above it. Add the gyoza, sealed-side up, in a sunflower/pinwheel pattern – you should be able to fit all the gyoza in the pan, but don’t worry if not, just make sure all the gyoza are snuggled up to each other, with no gaps between them, otherwise you’ll risk breaking the wings when you remove them from the pan. Add a little oil to a non-stick frying pan (see recipe tips) and use kitchen paper to wipe it around the surface so that only a thin film of oil remains (too much oil will cause the slurry to bubble, which makes it difficult to hold together). Heat the pan over a medium–high heat until it feels quite warm when you hold your hand above it. Add the gyoza, sealed-side up, in a sunflower/pinwheel pattern – you should be able to fit all the gyoza in the pan, but don’t worry if not, just make sure all the gyoza are snuggled up to each other, with no gaps between them, otherwise you’ll risk breaking the wings when you remove them from the pan. Fry the gyoza for a minute. Give the cornflower liquid a good stir to mix in anything that might have settled to the bottom, then pour about 3–4 tablespoons of the liquid into the pan. The slurry should cover the bottom of the pan completely and surround all the gyoza. Immediately place a lid on the pan, turn the heat up to high and leave to steam for 3 minutes. Remove the lid and continue to cook until all the liquid has evaporated. When the pan is totally dry, a light, thin crust should have formed – you will be able to tell when it’s done because no part of it will still be bubbling and the crust will have curled away slightly from edges of pan. Fry the gyoza for a minute. Give the cornflower liquid a good stir to mix in anything that might have settled to the bottom, then pour about 3–4 tablespoons of the liquid into the pan. The slurry should cover the bottom of the pan completely and surround all the gyoza. Immediately place a lid on the pan, turn the heat up to high and leave to steam for 3 minutes. Remove the lid and continue to cook until all the liquid has evaporated. When the pan is totally dry, a light, thin crust should have formed – you will be able to tell when it’s done because no part of it will still be bubbling and the crust will have curled away slightly from edges of pan. To serve, it is best to have a plate that fits inside your frying pan so it can be rested on top of the gyoza in the pan. Lay the plate upsidedown on top of the gyoza, then carefully invert the pan and plate to turnout the gyoza. Serve with the dipping sauce. To serve, it is best to have a plate that fits inside your frying pan so it can be rested on top of the gyoza in the pan. Lay the plate upsidedown on top of the gyoza, then carefully invert the pan and plate to turnout the gyoza. Serve with the dipping sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hanetsuki_gyoza_16067",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hanetsuki gyoza recipe",
"content": "In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper. To assemble the gyoza, have your gyoza wrappers and a bowl of cold water to hand, with the wrappers unwrapped, but covered loosely with a damp cloth or kitchen paper (if the wrappers dry out they are difficult to seal). Lightly dust a tray with cornflour. Lay out a few wrappers at a time, dip your fingers in water and moisten their edges. Add a small spoonful of the pork mixture to the centre of each wrapper. Fold the wrappers over the filling and crimp one side while firmly pressing it onto the other side to seal. This will take some practice, but don’t worry if your crimping skills aren’t ‘gyoza master’ level. Some cooks don’t crimp at all, and un-crimped or awkwardly crimped gyoza still taste delicious. Keep the gyoza lined up on the dusted tray covered with damp kitchen paper while you make the remaining gyoza.For the dipping sauce, stir all the ingredients together. To cook the gyozas, prepare a starch slurry by stirring together the flours and 150ml/¼ pint cold water. It should resemble milk. Add a little oil to a non-stick frying pan (see recipe tips) and use kitchen paper to wipe it around the surface so that only a thin film of oil remains (too much oil will cause the slurry to bubble, which makes it difficult to hold together). Heat the pan over a medium–high heat until it feels quite warm when you hold your hand above it. Add the gyoza, sealed-side up, in a sunflower/pinwheel pattern – you should be able to fit all the gyoza in the pan, but don’t worry if not, just make sure all the gyoza are snuggled up to each other, with no gaps between them, otherwise you’ll risk breaking the wings when you remove them from the pan.Fry the gyoza for a minute. Give the cornflower liquid a good stir to mix in anything that might have settled to the bottom, then pour about 3–4 tablespoons of the liquid into the pan. The slurry should cover the bottom of the pan completely and surround all the gyoza. Immediately place a lid on the pan, turn the heat up to high and leave to steam for 3 minutes. Remove the lid and continue to cook until all the liquid has evaporated. When the pan is totally dry, a light, thin crust should have formed – you will be able to tell when it’s done because no part of it will still be bubbling and the crust will have curled away slightly from edges of pan.To serve, it is best to have a plate that fits inside your frying pan so it can be rested on top of the gyoza in the pan. Lay the plate upsidedown on top of the gyoza, then carefully invert the pan and plate to turnout the gyoza. Serve with the dipping sauce. In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper. In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper. To assemble the gyoza, have your gyoza wrappers and a bowl of cold water to hand, with the wrappers unwrapped, but covered loosely with a damp cloth or kitchen paper (if the wrappers dry out they are difficult to seal). Lightly dust a tray with cornflour. To assemble the gyoza, have your gyoza wrappers and a bowl of cold water to hand, with the wrappers unwrapped, but covered loosely with a damp cloth or kitchen paper (if the wrappers dry out they are difficult to seal). Lightly dust a tray with cornflour. Lay out a few wrappers at a time, dip your fingers in water and moisten their edges. Add a small spoonful of the pork mixture to the centre of each wrapper. Fold the wrappers over the filling and crimp one side while firmly pressing it onto the other side to seal. This will take some practice, but don’t worry if your crimping skills aren’t ‘gyoza master’ level. Some cooks don’t crimp at all, and un-crimped or awkwardly crimped gyoza still taste delicious. Keep the gyoza lined up on the dusted tray covered with damp kitchen paper while you make the remaining gyoza. Lay out a few wrappers at a time, dip your fingers in water and moisten their edges. Add a small spoonful of the pork mixture to the centre of each wrapper. Fold the wrappers over the filling and crimp one side while firmly pressing it onto the other side to seal. This will take some practice, but don’t worry if your crimping skills aren’t ‘gyoza master’ level. Some cooks don’t crimp at all, and un-crimped or awkwardly crimped gyoza still taste delicious. Keep the gyoza lined up on the dusted tray covered with damp kitchen paper while you make the remaining gyoza. For the dipping sauce, stir all the ingredients together. For the dipping sauce, stir all the ingredients together. To cook the gyozas, prepare a starch slurry by stirring together the flours and 150ml/¼ pint cold water. It should resemble milk. To cook the gyozas, prepare a starch slurry by stirring together the flours and 150ml/¼ pint cold water. It should resemble milk. Add a little oil to a non-stick frying pan (see recipe tips) and use kitchen paper to wipe it around the surface so that only a thin film of oil remains (too much oil will cause the slurry to bubble, which makes it difficult to hold together). Heat the pan over a medium–high heat until it feels quite warm when you hold your hand above it. Add the gyoza, sealed-side up, in a sunflower/pinwheel pattern – you should be able to fit all the gyoza in the pan, but don’t worry if not, just make sure all the gyoza are snuggled up to each other, with no gaps between them, otherwise you’ll risk breaking the wings when you remove them from the pan. Add a little oil to a non-stick frying pan (see recipe tips) and use kitchen paper to wipe it around the surface so that only a thin film of oil remains (too much oil will cause the slurry to bubble, which makes it difficult to hold together). Heat the pan over a medium–high heat until it feels quite warm when you hold your hand above it. Add the gyoza, sealed-side up, in a sunflower/pinwheel pattern – you should be able to fit all the gyoza in the pan, but don’t worry if not, just make sure all the gyoza are snuggled up to each other, with no gaps between them, otherwise you’ll risk breaking the wings when you remove them from the pan. Fry the gyoza for a minute. Give the cornflower liquid a good stir to mix in anything that might have settled to the bottom, then pour about 3–4 tablespoons of the liquid into the pan. The slurry should cover the bottom of the pan completely and surround all the gyoza. Immediately place a lid on the pan, turn the heat up to high and leave to steam for 3 minutes. Remove the lid and continue to cook until all the liquid has evaporated. When the pan is totally dry, a light, thin crust should have formed – you will be able to tell when it’s done because no part of it will still be bubbling and the crust will have curled away slightly from edges of pan. Fry the gyoza for a minute. Give the cornflower liquid a good stir to mix in anything that might have settled to the bottom, then pour about 3–4 tablespoons of the liquid into the pan. The slurry should cover the bottom of the pan completely and surround all the gyoza. Immediately place a lid on the pan, turn the heat up to high and leave to steam for 3 minutes. Remove the lid and continue to cook until all the liquid has evaporated. When the pan is totally dry, a light, thin crust should have formed – you will be able to tell when it’s done because no part of it will still be bubbling and the crust will have curled away slightly from edges of pan. To serve, it is best to have a plate that fits inside your frying pan so it can be rested on top of the gyoza in the pan. Lay the plate upsidedown on top of the gyoza, then carefully invert the pan and plate to turnout the gyoza. Serve with the dipping sauce. To serve, it is best to have a plate that fits inside your frying pan so it can be rested on top of the gyoza in the pan. Lay the plate upsidedown on top of the gyoza, then carefully invert the pan and plate to turnout the gyoza. Serve with the dipping sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63deb3bdbfd0cc01855"
} | 77fc2c9bbe07d28109b50fed6b9c7c4d78957f6cc0953ba8f9d6405b9c087813 | Ching's homemade kimchi recipe
Prepare your jar and lid shortly before you need them. You can do this by putting it through a hot (60C) dishwasher cycle shortly before you need it (don’t try to dry it with a tea towel, let it air dry) or wash it in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jar inside until needed). Alternatively, place the jar in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jar completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jar in the hot water until you need it. When your kimchi is ready, carefully remove the jar from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature for 3 days, then seal and refrigerate. It will keep for weeks in the fridge if the kimchi is fully submerged in brine. To serve, scoop out the kimchi using a slotted spoon, transfer to a small side dish and dress with toasted sesame seeds. It is delicious on top of noodle soups, broths/stews or fried rice, or added to a stir-fry just before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/homemade_kimchi_77028",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ching's homemade kimchi recipe",
"content": "Prepare your jar and lid shortly before you need them. You can do this by putting it through a hot (60C) dishwasher cycle shortly before you need it (don’t try to dry it with a tea towel, let it air dry) or wash it in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jar inside until needed). Alternatively, place the jar in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jar completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jar in the hot water until you need it. When your kimchi is ready, carefully remove the jar from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature for 3 days, then seal and refrigerate. It will keep for weeks in the fridge if the kimchi is fully submerged in brine. To serve, scoop out the kimchi using a slotted spoon, transfer to a small side dish and dress with toasted sesame seeds. It is delicious on top of noodle soups, broths/stews or fried rice, or added to a stir-fry just before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63eeb3bdbfd0cc01856"
} | c5616ed77c34b7da7dce882afa7d0e46ea8dfeb88bd4f4ce49396aef093a8f68 | Crispy stuffed mushrooms recipe
An average of 0.0 out of 5 stars from 0 ratings A real treat for mushroom lovers! Flat mushrooms stuffed with a herby filling and Chinese mushrooms, all topped with a rich cheese sauce and crisp breadcrumbs. 2 large, flat mushrooms (such as Portabello or field mushrooms), stalks removed 2 large, flat mushrooms (such as Portabello or field mushrooms), stalks removed 100g/3½oz Chinese mushrooms, chopped (the stems from the large mushrooms can be used here too)1 garlic clove, crushed1 tbsp melted butter 1 large free-range egg, yolk only2 tbsp white breadcrumbs 2 tsp chopped chives 2 tsp chopped parsley1 tsp chopped thymesalt and freshly ground black pepperpinch freshly ground nutmeg 100g/3½oz Chinese mushrooms, chopped (the stems from the large mushrooms can be used here too) 1 garlic clove, crushed 1 tbsp melted butter 1 large free-range egg, yolk only 2 tbsp white breadcrumbs 2 tsp chopped chives 2 tsp chopped parsley 1 tsp chopped thyme salt and freshly ground black pepper pinch freshly ground nutmeg 200ml/7fl oz whole milkfew slices of carrot, to tastefew slices of onion, to taste2 peppercornssprig thymesprig parsley15g/½oz plain flour15g/½oz butter1/8 teaspoon mustard (preferably Dijon)15g/½oz cheddar cheese, grated 15g/½oz parmesan cheese (or a vegetarian alternative), gratedsalt and freshly ground black pepper25g/1oz butter50g/1¾oz soft white breadcrumbs40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese 200ml/7fl oz whole milk few slices of carrot, to taste few slices of onion, to taste 2 peppercorns sprig thyme sprig parsley 15g/½oz plain flour 15g/½oz butter 1/8 teaspoon mustard (preferably Dijon) 15g/½oz cheddar cheese, grated 15g/½oz parmesan cheese (or a vegetarian alternative), grated salt and freshly ground black pepper 25g/1oz butter 50g/1¾oz soft white breadcrumbs 40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese Method Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper.To make the filling, preheat the oven to 200C/400F/Gas 6.Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms.For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes.As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool.Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool.Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese.Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper. Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper. To make the filling, preheat the oven to 200C/400F/Gas 6. To make the filling, preheat the oven to 200C/400F/Gas 6. Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms. Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms. For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes. For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes. As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool. As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool. Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crispy_stuffed_mushrooms_30058",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy stuffed mushrooms recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A real treat for mushroom lovers! Flat mushrooms stuffed with a herby filling and Chinese mushrooms, all topped with a rich cheese sauce and crisp breadcrumbs. 2 large, flat mushrooms (such as Portabello or field mushrooms), stalks removed 2 large, flat mushrooms (such as Portabello or field mushrooms), stalks removed 100g/3½oz Chinese mushrooms, chopped (the stems from the large mushrooms can be used here too)1 garlic clove, crushed1 tbsp melted butter 1 large free-range egg, yolk only2 tbsp white breadcrumbs 2 tsp chopped chives 2 tsp chopped parsley1 tsp chopped thymesalt and freshly ground black pepperpinch freshly ground nutmeg 100g/3½oz Chinese mushrooms, chopped (the stems from the large mushrooms can be used here too) 1 garlic clove, crushed 1 tbsp melted butter 1 large free-range egg, yolk only 2 tbsp white breadcrumbs 2 tsp chopped chives 2 tsp chopped parsley 1 tsp chopped thyme salt and freshly ground black pepper pinch freshly ground nutmeg 200ml/7fl oz whole milkfew slices of carrot, to tastefew slices of onion, to taste2 peppercornssprig thymesprig parsley15g/½oz plain flour15g/½oz butter1/8 teaspoon mustard (preferably Dijon)15g/½oz cheddar cheese, grated 15g/½oz parmesan cheese (or a vegetarian alternative), gratedsalt and freshly ground black pepper25g/1oz butter50g/1¾oz soft white breadcrumbs40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese 200ml/7fl oz whole milk few slices of carrot, to taste few slices of onion, to taste 2 peppercorns sprig thyme sprig parsley 15g/½oz plain flour 15g/½oz butter 1/8 teaspoon mustard (preferably Dijon) 15g/½oz cheddar cheese, grated 15g/½oz parmesan cheese (or a vegetarian alternative), grated salt and freshly ground black pepper 25g/1oz butter 50g/1¾oz soft white breadcrumbs 40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese Method Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper.To make the filling, preheat the oven to 200C/400F/Gas 6.Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms.For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes.As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool.Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool.Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese.Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper. Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper. To make the filling, preheat the oven to 200C/400F/Gas 6. To make the filling, preheat the oven to 200C/400F/Gas 6. Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms. Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms. For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes. For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes. As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool. As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool. Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad63feb3bdbfd0cc01857"
} | 2517108f8c868c8567d7f34870f27dfc68594182f610543f0ed18184ffe1fae0 | Kou shui ji with spiced peanut noodles recipe
To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker.Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm.To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside.To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside.To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well. To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well. Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat. Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature. To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker. To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker. Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm. Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm. To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside. To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside. To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside. To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside. To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well. To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well. To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well. To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well. Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat. Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat. Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature. Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/kou_shui_ji_chicken_94583",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kou shui ji with spiced peanut noodles recipe",
"content": "To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker.Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm.To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside.To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside.To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well. To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well. Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat. Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature. To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker. To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker. Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm. Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm. To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside. To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside. To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside. To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside. To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well. To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well. To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well. To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well. Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat. Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat. Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature. Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad640eb3bdbfd0cc01858"
} | 1998375c4ec2759444db029adb2637ca30523f1c3dbe1eb12e2277e4fd29077a | Lunar New Year pork and prawn dumplings recipe
To make the dumpling filling, mix the minced pork with the ginger, rice wine, salt, sugar, bouillon (or vegetable stock powder), sesame oil and white pepper. Using your hand, squeeze the mixture through your fingers a few times so that all the ingredients are well combined. Then, taking the mixture in your hand, throw it into the bowl. Repeat this process a few times. You will notice the mixture starts to form into a ball. (This throwing process will give the filling more texture when cooked.)Add the prawns and chives (or spring onions). Again, using your hand, mix the mince, prawns and chives together thoroughly. Cover with cling film and leave in the fridge for around 1 hour. After 1 hour, remove the dumpling filling from the fridge and pour away any excess water. Place one gyoza dumpling wrapper between your palm and fingers, and put 2 generous teaspoons of filling in the middle. Dip your finger in cold water, run through the edges of the wrapper, gently bring one half of the dumpling sheet over the other half to meet and gently squeeze the edges. To make the dumpling more decorative, add some folds around the edges. Continue until the remaining 29 dumpling sheets are filled. Place on a floured tray and set aside. You can also place them in Tupperware and freeze until ready to use and cook straight from frozen. In a large stainless-steel wok or saucepan, add 1.5 litres/2¾ pint of water and bring to a gentle rolling boil. Drop in 8–10 dumplings and cook for 3 minutes, or until the dumpling skin has turned translucent in colour, and they are floating on the surface. Test one and if its cooked so are the rest. Spoon out using a slotted spoon and transfer to serving plates. Repeat with the remaining dumplings until they are all are cooked. To make the fragrant spicy Sichuan sauce, combine all the ingredients together in a heatproof bowl or plate (except the groundnut oil and toasted sesame oil). Add the two oils to a small saucepan and heat until you start to see a little smoke rising off the surface. Turn the heat to low and pour over the sauce ingredients. Mix well. To serve, transfer the dumplings to a hot serving dish and drizzle over the fragrant dumpling sauce. Garnish the dish with watercress leaves (or pea shoots), micro coriander (or micro chives) and edible flowers. Eat immediately. To make the dumpling filling, mix the minced pork with the ginger, rice wine, salt, sugar, bouillon (or vegetable stock powder), sesame oil and white pepper. To make the dumpling filling, mix the minced pork with the ginger, rice wine, salt, sugar, bouillon (or vegetable stock powder), sesame oil and white pepper. Using your hand, squeeze the mixture through your fingers a few times so that all the ingredients are well combined. Then, taking the mixture in your hand, throw it into the bowl. Repeat this process a few times. You will notice the mixture starts to form into a ball. (This throwing process will give the filling more texture when cooked.) Using your hand, squeeze the mixture through your fingers a few times so that all the ingredients are well combined. Then, taking the mixture in your hand, throw it into the bowl. Repeat this process a few times. You will notice the mixture starts to form into a ball. (This throwing process will give the filling more texture when cooked.) Add the prawns and chives (or spring onions). Again, using your hand, mix the mince, prawns and chives together thoroughly. Cover with cling film and leave in the fridge for around 1 hour. Add the prawns and chives (or spring onions). Again, using your hand, mix the mince, prawns and chives together thoroughly. Cover with cling film and leave in the fridge for around 1 hour. After 1 hour, remove the dumpling filling from the fridge and pour away any excess water. Place one gyoza dumpling wrapper between your palm and fingers, and put 2 generous teaspoons of filling in the middle. After 1 hour, remove the dumpling filling from the fridge and pour away any excess water. Place one gyoza dumpling wrapper between your palm and fingers, and put 2 generous teaspoons of filling in the middle. Dip your finger in cold water, run through the edges of the wrapper, gently bring one half of the dumpling sheet over the other half to meet and gently squeeze the edges. To make the dumpling more decorative, add some folds around the edges. Continue until the remaining 29 dumpling sheets are filled. Place on a floured tray and set aside. You can also place them in Tupperware and freeze until ready to use and cook straight from frozen. Dip your finger in cold water, run through the edges of the wrapper, gently bring one half of the dumpling sheet over the other half to meet and gently squeeze the edges. To make the dumpling more decorative, add some folds around the edges. Continue until the remaining 29 dumpling sheets are filled. Place on a floured tray and set aside. You can also place them in Tupperware and freeze until ready to use and cook straight from frozen. In a large stainless-steel wok or saucepan, add 1.5 litres/2¾ pint of water and bring to a gentle rolling boil. Drop in 8–10 dumplings and cook for 3 minutes, or until the dumpling skin has turned translucent in colour, and they are floating on the surface. Test one and if its cooked so are the rest. Spoon out using a slotted spoon and transfer to serving plates. Repeat with the remaining dumplings until they are all are cooked. In a large stainless-steel wok or saucepan, add 1.5 litres/2¾ pint of water and bring to a gentle rolling boil. Drop in 8–10 dumplings and cook for 3 minutes, or until the dumpling skin has turned translucent in colour, and they are floating on the surface. Test one and if its cooked so are the rest. Spoon out using a slotted spoon and transfer to serving plates. Repeat with the remaining dumplings until they are all are cooked. To make the fragrant spicy Sichuan sauce, combine all the ingredients together in a heatproof bowl or plate (except the groundnut oil and toasted sesame oil). To make the fragrant spicy Sichuan sauce, combine all the ingredients together in a heatproof bowl or plate (except the groundnut oil and toasted sesame oil). Add the two oils to a small saucepan and heat until you start to see a little smoke rising off the surface. Turn the heat to low and pour over the sauce ingredients. Mix well. Add the two oils to a small saucepan and heat until you start to see a little smoke rising off the surface. Turn the heat to low and pour over the sauce ingredients. Mix well. To serve, transfer the dumplings to a hot serving dish and drizzle over the fragrant dumpling sauce. Garnish the dish with watercress leaves (or pea shoots), micro coriander (or micro chives) and edible flowers. Eat immediately. To serve, transfer the dumplings to a hot serving dish and drizzle over the fragrant dumpling sauce. Garnish the dish with watercress leaves (or pea shoots), micro coriander (or micro chives) and edible flowers. Eat immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_prawn_dumplings_24083",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lunar New Year pork and prawn dumplings recipe",
"content": "To make the dumpling filling, mix the minced pork with the ginger, rice wine, salt, sugar, bouillon (or vegetable stock powder), sesame oil and white pepper. Using your hand, squeeze the mixture through your fingers a few times so that all the ingredients are well combined. Then, taking the mixture in your hand, throw it into the bowl. Repeat this process a few times. You will notice the mixture starts to form into a ball. (This throwing process will give the filling more texture when cooked.)Add the prawns and chives (or spring onions). Again, using your hand, mix the mince, prawns and chives together thoroughly. Cover with cling film and leave in the fridge for around 1 hour. After 1 hour, remove the dumpling filling from the fridge and pour away any excess water. Place one gyoza dumpling wrapper between your palm and fingers, and put 2 generous teaspoons of filling in the middle. Dip your finger in cold water, run through the edges of the wrapper, gently bring one half of the dumpling sheet over the other half to meet and gently squeeze the edges. To make the dumpling more decorative, add some folds around the edges. Continue until the remaining 29 dumpling sheets are filled. Place on a floured tray and set aside. You can also place them in Tupperware and freeze until ready to use and cook straight from frozen. In a large stainless-steel wok or saucepan, add 1.5 litres/2¾ pint of water and bring to a gentle rolling boil. Drop in 8–10 dumplings and cook for 3 minutes, or until the dumpling skin has turned translucent in colour, and they are floating on the surface. Test one and if its cooked so are the rest. Spoon out using a slotted spoon and transfer to serving plates. Repeat with the remaining dumplings until they are all are cooked. To make the fragrant spicy Sichuan sauce, combine all the ingredients together in a heatproof bowl or plate (except the groundnut oil and toasted sesame oil). Add the two oils to a small saucepan and heat until you start to see a little smoke rising off the surface. Turn the heat to low and pour over the sauce ingredients. Mix well. To serve, transfer the dumplings to a hot serving dish and drizzle over the fragrant dumpling sauce. Garnish the dish with watercress leaves (or pea shoots), micro coriander (or micro chives) and edible flowers. Eat immediately. To make the dumpling filling, mix the minced pork with the ginger, rice wine, salt, sugar, bouillon (or vegetable stock powder), sesame oil and white pepper. To make the dumpling filling, mix the minced pork with the ginger, rice wine, salt, sugar, bouillon (or vegetable stock powder), sesame oil and white pepper. Using your hand, squeeze the mixture through your fingers a few times so that all the ingredients are well combined. Then, taking the mixture in your hand, throw it into the bowl. Repeat this process a few times. You will notice the mixture starts to form into a ball. (This throwing process will give the filling more texture when cooked.) Using your hand, squeeze the mixture through your fingers a few times so that all the ingredients are well combined. Then, taking the mixture in your hand, throw it into the bowl. Repeat this process a few times. You will notice the mixture starts to form into a ball. (This throwing process will give the filling more texture when cooked.) Add the prawns and chives (or spring onions). Again, using your hand, mix the mince, prawns and chives together thoroughly. Cover with cling film and leave in the fridge for around 1 hour. Add the prawns and chives (or spring onions). Again, using your hand, mix the mince, prawns and chives together thoroughly. Cover with cling film and leave in the fridge for around 1 hour. After 1 hour, remove the dumpling filling from the fridge and pour away any excess water. Place one gyoza dumpling wrapper between your palm and fingers, and put 2 generous teaspoons of filling in the middle. After 1 hour, remove the dumpling filling from the fridge and pour away any excess water. Place one gyoza dumpling wrapper between your palm and fingers, and put 2 generous teaspoons of filling in the middle. Dip your finger in cold water, run through the edges of the wrapper, gently bring one half of the dumpling sheet over the other half to meet and gently squeeze the edges. To make the dumpling more decorative, add some folds around the edges. Continue until the remaining 29 dumpling sheets are filled. Place on a floured tray and set aside. You can also place them in Tupperware and freeze until ready to use and cook straight from frozen. Dip your finger in cold water, run through the edges of the wrapper, gently bring one half of the dumpling sheet over the other half to meet and gently squeeze the edges. To make the dumpling more decorative, add some folds around the edges. Continue until the remaining 29 dumpling sheets are filled. Place on a floured tray and set aside. You can also place them in Tupperware and freeze until ready to use and cook straight from frozen. In a large stainless-steel wok or saucepan, add 1.5 litres/2¾ pint of water and bring to a gentle rolling boil. Drop in 8–10 dumplings and cook for 3 minutes, or until the dumpling skin has turned translucent in colour, and they are floating on the surface. Test one and if its cooked so are the rest. Spoon out using a slotted spoon and transfer to serving plates. Repeat with the remaining dumplings until they are all are cooked. In a large stainless-steel wok or saucepan, add 1.5 litres/2¾ pint of water and bring to a gentle rolling boil. Drop in 8–10 dumplings and cook for 3 minutes, or until the dumpling skin has turned translucent in colour, and they are floating on the surface. Test one and if its cooked so are the rest. Spoon out using a slotted spoon and transfer to serving plates. Repeat with the remaining dumplings until they are all are cooked. To make the fragrant spicy Sichuan sauce, combine all the ingredients together in a heatproof bowl or plate (except the groundnut oil and toasted sesame oil). To make the fragrant spicy Sichuan sauce, combine all the ingredients together in a heatproof bowl or plate (except the groundnut oil and toasted sesame oil). Add the two oils to a small saucepan and heat until you start to see a little smoke rising off the surface. Turn the heat to low and pour over the sauce ingredients. Mix well. Add the two oils to a small saucepan and heat until you start to see a little smoke rising off the surface. Turn the heat to low and pour over the sauce ingredients. Mix well. To serve, transfer the dumplings to a hot serving dish and drizzle over the fragrant dumpling sauce. Garnish the dish with watercress leaves (or pea shoots), micro coriander (or micro chives) and edible flowers. Eat immediately. To serve, transfer the dumplings to a hot serving dish and drizzle over the fragrant dumpling sauce. Garnish the dish with watercress leaves (or pea shoots), micro coriander (or micro chives) and edible flowers. Eat immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad640eb3bdbfd0cc01859"
} | 8cc1c81bc91d8393caaec4c0162fe03bc1bc8822dc6d0b326d9f223ccaac1f5d | Rib-eye steak with béarnaise sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rib-eye_steak_with_61963_16x9.jpg Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips, but every bit as delicious! 2 tbsp olive oil2 rib-eye steakssalt and freshly ground black pepper 2 tbsp olive oil 2 rib-eye steaks salt and freshly ground black pepper 250g/9oz butter3 tbsp white wine vinegar2 shallots, sliced1 large bunch tarragon, stalks and leaves separated and choppedfew peppercorns2 free-range egg yolks1 lemon, juice only 250g/9oz butter 3 tbsp white wine vinegar 2 shallots, sliced 1 large bunch tarragon, stalks and leaves separated and chopped few peppercorns 2 free-range egg yolks 1 lemon, juice only 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes6 tbsp olive oil3 bulbs garlic, cloves separated, unpeeled4 sprigs fresh rosemary, leaves separated 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes 6 tbsp olive oil 3 bulbs garlic, cloves separated, unpeeled 4 sprigs fresh rosemary, leaves separated 1 bunch watercress1 banana shallot, sliced2 tbsp white wine vinegar1 tbsp Dijon mustard4 tbsp olive oil 1 bunch watercress 1 banana shallot, sliced 2 tbsp white wine vinegar 1 tbsp Dijon mustard 4 tbsp olive oil Method To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side. To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside. To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside. To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad. To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rib-eye_steak_with_61963",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rib-eye steak with béarnaise sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rib-eye_steak_with_61963_16x9.jpg Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips, but every bit as delicious! 2 tbsp olive oil2 rib-eye steakssalt and freshly ground black pepper 2 tbsp olive oil 2 rib-eye steaks salt and freshly ground black pepper 250g/9oz butter3 tbsp white wine vinegar2 shallots, sliced1 large bunch tarragon, stalks and leaves separated and choppedfew peppercorns2 free-range egg yolks1 lemon, juice only 250g/9oz butter 3 tbsp white wine vinegar 2 shallots, sliced 1 large bunch tarragon, stalks and leaves separated and chopped few peppercorns 2 free-range egg yolks 1 lemon, juice only 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes6 tbsp olive oil3 bulbs garlic, cloves separated, unpeeled4 sprigs fresh rosemary, leaves separated 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes 6 tbsp olive oil 3 bulbs garlic, cloves separated, unpeeled 4 sprigs fresh rosemary, leaves separated 1 bunch watercress1 banana shallot, sliced2 tbsp white wine vinegar1 tbsp Dijon mustard4 tbsp olive oil 1 bunch watercress 1 banana shallot, sliced 2 tbsp white wine vinegar 1 tbsp Dijon mustard 4 tbsp olive oil Method To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side. To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside. To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside. To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad. To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad640eb3bdbfd0cc0185a"
} | 621f7bac53c224ba7ef6ee159f61bfebdd3df2b28bbebbaedb54a32cffdc76e1 | Minced lamb stuffed tomatoes recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minced_lamb_stuffed_85216_16x9.jpg Herby, cheesy, minced lamb stuffed into tomatoes and roasted, these make the most delicious dinner. They're really easy to make too. 4 large, ripe vine tomatoes2 tsp extra virgin olive oil, plus extra for drizzling200g/7oz lamb mince1 tsp onion powder1 tsp garlic powder½ tsp dried oregano1 tbsp tomato purée30g/1oz Parmesan, finely gratedsalt and black peppergreen salad, to serve 4 large, ripe vine tomatoes 2 tsp extra virgin olive oil, plus extra for drizzling 200g/7oz lamb mince 1 tsp onion powder 1 tsp garlic powder ½ tsp dried oregano 1 tbsp tomato purée 30g/1oz Parmesan, finely grated salt and black pepper green salad, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside.Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan.Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside. Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan. Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan. Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/minced_lamb_stuffed_85216",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Minced lamb stuffed tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minced_lamb_stuffed_85216_16x9.jpg Herby, cheesy, minced lamb stuffed into tomatoes and roasted, these make the most delicious dinner. They're really easy to make too. 4 large, ripe vine tomatoes2 tsp extra virgin olive oil, plus extra for drizzling200g/7oz lamb mince1 tsp onion powder1 tsp garlic powder½ tsp dried oregano1 tbsp tomato purée30g/1oz Parmesan, finely gratedsalt and black peppergreen salad, to serve 4 large, ripe vine tomatoes 2 tsp extra virgin olive oil, plus extra for drizzling 200g/7oz lamb mince 1 tsp onion powder 1 tsp garlic powder ½ tsp dried oregano 1 tbsp tomato purée 30g/1oz Parmesan, finely grated salt and black pepper green salad, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside.Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan.Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside. Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan. Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan. Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad. Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad641eb3bdbfd0cc0185b"
} | df4f6951678bcbd02232b11304d249ac3bdeba0089edc3c309fc0e51e33b5ad1 | Paris-Brest recipe
An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paris-brest_09395_16x9.jpg This choux pastry creation is a classic French dish filled with chocolate and vanilla cream and served with lashings of chocolate sauce. A great sharing dessert for romantic dinners. For this recipe you will need a piping bag – either three disposable bags or a traditional piping bag with a large plain and a medium/large star nozzle. 40g/1½oz plain flour25g/1oz unsalted butter1 large free-range egg, beaten1 free-range egg yolksmall handful flaked almonds 40g/1½oz plain flour 25g/1oz unsalted butter 1 large free-range egg, beaten 1 free-range egg yolk small handful flaked almonds 100g/3½oz chocolate hazelnut spread50ml/2fl oz double cream 100g/3½oz chocolate hazelnut spread 50ml/2fl oz double cream 150ml/¼ pint double cream1 tbsp icing sugar, sifted, plus extra to serve1 vanilla pod, split and seeds scraped 150ml/¼ pint double cream 1 tbsp icing sugar, sifted, plus extra to serve 1 vanilla pod, split and seeds scraped 100g/3½oz dark chocolate 25g/1oz caster sugar 100g/3½oz dark chocolate 25g/1oz caster sugar Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down.For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle). Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven). Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down. For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle). For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle). Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven). Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven). Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary. Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug. For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/paris-brest_09395",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Paris-Brest recipe",
"content": "An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paris-brest_09395_16x9.jpg This choux pastry creation is a classic French dish filled with chocolate and vanilla cream and served with lashings of chocolate sauce. A great sharing dessert for romantic dinners. For this recipe you will need a piping bag – either three disposable bags or a traditional piping bag with a large plain and a medium/large star nozzle. 40g/1½oz plain flour25g/1oz unsalted butter1 large free-range egg, beaten1 free-range egg yolksmall handful flaked almonds 40g/1½oz plain flour 25g/1oz unsalted butter 1 large free-range egg, beaten 1 free-range egg yolk small handful flaked almonds 100g/3½oz chocolate hazelnut spread50ml/2fl oz double cream 100g/3½oz chocolate hazelnut spread 50ml/2fl oz double cream 150ml/¼ pint double cream1 tbsp icing sugar, sifted, plus extra to serve1 vanilla pod, split and seeds scraped 150ml/¼ pint double cream 1 tbsp icing sugar, sifted, plus extra to serve 1 vanilla pod, split and seeds scraped 100g/3½oz dark chocolate 25g/1oz caster sugar 100g/3½oz dark chocolate 25g/1oz caster sugar Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down.For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle). Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven). Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down. For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle). For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle). Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven). Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven). Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary. Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner). For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug. For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad641eb3bdbfd0cc0185c"
} | 427809bd9a745e2362580706272d82f1a3f1f32678a2e76890449b3273156996 | Berry cheesecake in a glass recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/berrycheesecakeinagl_92447_16x9.jpg Hungry but in a hurry? This easy berrylicious cheesecake can be whipped-up in a flash. 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries)1 tbsp golden caster sugar1 lemon, zest and juice4 ginger biscuits1 tbsp butter2 tbsp icing sugar125g/4½oz mascarpone 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries) 1 tbsp golden caster sugar 1 lemon, zest and juice 4 ginger biscuits 1 tbsp butter 2 tbsp icing sugar 125g/4½oz mascarpone Method Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/berrycheesecakeinagl_92447",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Berry cheesecake in a glass 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/berrycheesecakeinagl_92447_16x9.jpg Hungry but in a hurry? This easy berrylicious cheesecake can be whipped-up in a flash. 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries)1 tbsp golden caster sugar1 lemon, zest and juice4 ginger biscuits1 tbsp butter2 tbsp icing sugar125g/4½oz mascarpone 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries) 1 tbsp golden caster sugar 1 lemon, zest and juice 4 ginger biscuits 1 tbsp butter 2 tbsp icing sugar 125g/4½oz mascarpone Method Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately. Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad642eb3bdbfd0cc0185d"
} | 1597df8202d83a835e4de30ec76400971e5f4b7634deef4e98bf30174e5c8993 | Pears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pears_poached_in_75989_16x9.jpg Poached pears are a light, sophisticated dessert, perfect for anyone looking to spice up their repertoire. 750ml/1⅓ pints pear cider175g/6oz golden caster sugar2½cm/1in piece fresh root ginger, peeled and sliced3 cloves1 large cinnamon stick1 small red birds'-eye chilli10 cardamom pods1 vanilla pod, split in half, seeds scraped out using a knife4 firm Williams or Comice pears, peeled, stalks intact 750ml/1⅓ pints pear cider 175g/6oz golden caster sugar 2½cm/1in piece fresh root ginger, peeled and sliced 3 cloves 1 large cinnamon stick 1 small red birds'-eye chilli 10 cardamom pods 1 vanilla pod, split in half, seeds scraped out using a knife 4 firm Williams or Comice pears, peeled, stalks intact 300ml/10½fl oz whipping cream1 tsp sea salt crystals 300ml/10½fl oz whipping cream 1 tsp sea salt crystals Method For the poached pears, find a saucepan large enough to fit the four pears snugly.Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan.Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender.Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals.To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. For the poached pears, find a saucepan large enough to fit the four pears snugly. For the poached pears, find a saucepan large enough to fit the four pears snugly. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely. Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan. Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan. Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender. Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender. Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days). Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days). When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick). When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick). Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half. Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half. Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals. Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals. To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. Recipe tips Peel the pears carefully as they will hold their shape as they cook - presentation is key. Instead of a salted caramel sauce, you could serve these pears with homemade chocolate sauce. Just melt 150g/5oz plain chocolate with 100ml/3½fl oz double cream, 1 tsp vanilla extract and 2 tbsp caster sugar, whisking until smooth, thick and luscious. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pears_poached_in_75989",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce 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/pears_poached_in_75989_16x9.jpg Poached pears are a light, sophisticated dessert, perfect for anyone looking to spice up their repertoire. 750ml/1⅓ pints pear cider175g/6oz golden caster sugar2½cm/1in piece fresh root ginger, peeled and sliced3 cloves1 large cinnamon stick1 small red birds'-eye chilli10 cardamom pods1 vanilla pod, split in half, seeds scraped out using a knife4 firm Williams or Comice pears, peeled, stalks intact 750ml/1⅓ pints pear cider 175g/6oz golden caster sugar 2½cm/1in piece fresh root ginger, peeled and sliced 3 cloves 1 large cinnamon stick 1 small red birds'-eye chilli 10 cardamom pods 1 vanilla pod, split in half, seeds scraped out using a knife 4 firm Williams or Comice pears, peeled, stalks intact 300ml/10½fl oz whipping cream1 tsp sea salt crystals 300ml/10½fl oz whipping cream 1 tsp sea salt crystals Method For the poached pears, find a saucepan large enough to fit the four pears snugly.Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan.Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender.Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals.To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. For the poached pears, find a saucepan large enough to fit the four pears snugly. For the poached pears, find a saucepan large enough to fit the four pears snugly. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely. Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan. Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan. Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender. Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender. Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days). Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days). When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick). When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick). Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half. Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half. Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals. Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals. To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. Recipe tips Peel the pears carefully as they will hold their shape as they cook - presentation is key. Instead of a salted caramel sauce, you could serve these pears with homemade chocolate sauce. Just melt 150g/5oz plain chocolate with 100ml/3½fl oz double cream, 1 tsp vanilla extract and 2 tbsp caster sugar, whisking until smooth, thick and luscious."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad642eb3bdbfd0cc0185e"
} | c9135ba6425f08537aace705c3b65a8b45b18c1a948069b89ab4c0e911936a20 | Aubergine and feta chilaquiles recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_feta_92809_16x9.jpg This quick, healthy take on chilaquiles – a Mexican breakfast of fried tortillas with salsa and cheese – tops wholemeal tortilla triangles with spiced aubergine salsa and fried eggs. Brilliant for brunch, lunch or dinner. 1 wholemeal flour tortilla, cut into 12 triangles2 tsp olive oil 1 wholemeal flour tortilla, cut into 12 triangles 2 tsp olive oil 1 tbsp olive oil, plus extra for the eggs1 red onion, finely chopped1 aubergine, finely chopped2 garlic cloves, minced1 tsp ground cumin1 tsp chilli powder½ tsp dried oregano400g tin chopped tomatoesfine sea salt and freshly ground black pepper 1 tbsp olive oil, plus extra for the eggs 1 red onion, finely chopped 1 aubergine, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp chilli powder ½ tsp dried oregano 400g tin chopped tomatoes fine sea salt and freshly ground black pepper 30g/1oz unsalted butter2 free-range eggs 30g/1oz unsalted butter 2 free-range eggs 50g/1¾oz feta1 spring onion, finely slicedlime wedges 50g/1¾oz feta 1 spring onion, finely sliced lime wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool.To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste.Divide the crispy tortilla slices between two plates, then top with the salsa.To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool. Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool. To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. Divide the crispy tortilla slices between two plates, then top with the salsa. Divide the crispy tortilla slices between two plates, then top with the salsa. To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aubergine_and_feta_92809",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aubergine and feta chilaquiles recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_feta_92809_16x9.jpg This quick, healthy take on chilaquiles – a Mexican breakfast of fried tortillas with salsa and cheese – tops wholemeal tortilla triangles with spiced aubergine salsa and fried eggs. Brilliant for brunch, lunch or dinner. 1 wholemeal flour tortilla, cut into 12 triangles2 tsp olive oil 1 wholemeal flour tortilla, cut into 12 triangles 2 tsp olive oil 1 tbsp olive oil, plus extra for the eggs1 red onion, finely chopped1 aubergine, finely chopped2 garlic cloves, minced1 tsp ground cumin1 tsp chilli powder½ tsp dried oregano400g tin chopped tomatoesfine sea salt and freshly ground black pepper 1 tbsp olive oil, plus extra for the eggs 1 red onion, finely chopped 1 aubergine, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp chilli powder ½ tsp dried oregano 400g tin chopped tomatoes fine sea salt and freshly ground black pepper 30g/1oz unsalted butter2 free-range eggs 30g/1oz unsalted butter 2 free-range eggs 50g/1¾oz feta1 spring onion, finely slicedlime wedges 50g/1¾oz feta 1 spring onion, finely sliced lime wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool.To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste.Divide the crispy tortilla slices between two plates, then top with the salsa.To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool. Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool. To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. Divide the crispy tortilla slices between two plates, then top with the salsa. Divide the crispy tortilla slices between two plates, then top with the salsa. To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad642eb3bdbfd0cc0185f"
} | 0863d86da88bbc3bf8a6dca5793cdd5f1b62d698c73d7b668027ee62e965fc4e | Ham and eggs with roasted pepper sauce recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piperadewitheggs_90495_16x9.jpg A quick, easy meal for two. Miss out the ham for a tasty meat-free option. 3 tbsp olive oil1 onion, finely sliced2 garlic cloves, finely chopped2 green peppers, finely sliced110g/4oz roasted peppers, from a jar, thinly sliced (optional)2 tomatoes, roughly chopped4 free-range eggs, beaten4 slices ham, bacon or prosciutto2 slices crusty bread, toastedsalt and freshly ground black pepper 3 tbsp olive oil 1 onion, finely sliced 2 garlic cloves, finely chopped 2 green peppers, finely sliced 110g/4oz roasted peppers, from a jar, thinly sliced (optional) 2 tomatoes, roughly chopped 4 free-range eggs, beaten 4 slices ham, bacon or prosciutto 2 slices crusty bread, toasted salt and freshly ground black pepper Method Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over.Serve the eggs on top of crusty bread, topped with the fried ham. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over. Serve the eggs on top of crusty bread, topped with the fried ham. Serve the eggs on top of crusty bread, topped with the fried ham. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/piperadewitheggs_90495",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ham and eggs with roasted pepper sauce recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piperadewitheggs_90495_16x9.jpg A quick, easy meal for two. Miss out the ham for a tasty meat-free option. 3 tbsp olive oil1 onion, finely sliced2 garlic cloves, finely chopped2 green peppers, finely sliced110g/4oz roasted peppers, from a jar, thinly sliced (optional)2 tomatoes, roughly chopped4 free-range eggs, beaten4 slices ham, bacon or prosciutto2 slices crusty bread, toastedsalt and freshly ground black pepper 3 tbsp olive oil 1 onion, finely sliced 2 garlic cloves, finely chopped 2 green peppers, finely sliced 110g/4oz roasted peppers, from a jar, thinly sliced (optional) 2 tomatoes, roughly chopped 4 free-range eggs, beaten 4 slices ham, bacon or prosciutto 2 slices crusty bread, toasted salt and freshly ground black pepper Method Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over.Serve the eggs on top of crusty bread, topped with the fried ham. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Heat a frying pan until smoking, then add the olive oil followed by the onions, garlic and green peppers. Cook for 1-2 minutes, or until the onions are beginning to soften. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Stir in the roasted peppers (if using) and tomatoes, and cook for 1-2 minutes, then season with salt and pepper. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. Pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over. In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over. Serve the eggs on top of crusty bread, topped with the fried ham. Serve the eggs on top of crusty bread, topped with the fried ham."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad643eb3bdbfd0cc01860"
} | b7dc39191e3fa715e37cb8984858424be352e840ebe24ada402ff72745bb9b57 | Rose prosecco cocktail recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roseproseccococktail_93583_16x9.jpg Try Sophie Dahl’s delicate and fragrant take on a champagne cocktail – perfect for special occasions or summer parties. By Sophie Dahl From The Delicious Miss Dahl Shopping list Ingredients 1 bottle prosecco4-6 tbsp rose syrup (available from specialist suppliers) 1 bottle prosecco 4-6 tbsp rose syrup (available from specialist suppliers) Method Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Related recipes Pimm’s. By Jack Wakelin Summer cocktail recipes (29) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimms_93164_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg This recipe is from... The Delicious Miss Dahl. 6. Celebratory on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p02lbp5d.jpg Recipes from this episode Flourless chocolate espresso cake Flourless chocolate espresso cake | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roseproseccococktail_93583",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rose prosecco cocktail 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/roseproseccococktail_93583_16x9.jpg Try Sophie Dahl’s delicate and fragrant take on a champagne cocktail – perfect for special occasions or summer parties. By Sophie Dahl From The Delicious Miss Dahl Shopping list Ingredients 1 bottle prosecco4-6 tbsp rose syrup (available from specialist suppliers) 1 bottle prosecco 4-6 tbsp rose syrup (available from specialist suppliers) Method Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom. Related recipes Pimm’s. By Jack Wakelin Summer cocktail recipes (29) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimms_93164_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg This recipe is from... The Delicious Miss Dahl. 6. Celebratory on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p02lbp5d.jpg Recipes from this episode Flourless chocolate espresso cake Flourless chocolate espresso cake"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad643eb3bdbfd0cc01861"
} | 62536c78488073ad6e0ed19a651ba94929d004d45fedc08f54270226c564514b | Strawberry Daiquiri recipe
An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrydiaquiri_86315_16x9.jpg The sweetness of strawberries and the kick of lime make this classic daiquiri a real crowd pleaser of a cocktail. 4 fresh strawberries, plus ½ strawberry to garnish2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice 4 fresh strawberries, plus ½ strawberry to garnish 2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice Method Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.Place the lid onto the cocktail shaker and shake well.Strain the mixture into a Martini glass and garnish with half a strawberry. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin. Place the lid onto the cocktail shaker and shake well. Place the lid onto the cocktail shaker and shake well. Strain the mixture into a Martini glass and garnish with half a strawberry. Strain the mixture into a Martini glass and garnish with half a strawberry. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/strawberrydiaquiri_86315",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberry Daiquiri recipe",
"content": "An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrydiaquiri_86315_16x9.jpg The sweetness of strawberries and the kick of lime make this classic daiquiri a real crowd pleaser of a cocktail. 4 fresh strawberries, plus ½ strawberry to garnish2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice 4 fresh strawberries, plus ½ strawberry to garnish 2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice Method Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.Place the lid onto the cocktail shaker and shake well.Strain the mixture into a Martini glass and garnish with half a strawberry. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin. Place the lid onto the cocktail shaker and shake well. Place the lid onto the cocktail shaker and shake well. Strain the mixture into a Martini glass and garnish with half a strawberry. Strain the mixture into a Martini glass and garnish with half a strawberry."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad645eb3bdbfd0cc01862"
} | f713134342b5e36cd90ced6ef70cc85e4131a54603ecf37f87371ec48d14e1e9 | Marinated steak with Vietnamese-style dressing recipe
An average of 5.0 out of 5 stars from 1 rating Steak night just got more interesting! This zesty recipe for two marinates the meat in a Vietnamese-inspired sauce and serves it with a fresh, sharp salad. 300g/10½oz sirloin steak with plenty of fat 300g/10½oz sirloin steak with plenty of fat 1–2 pickled chillies, chopped3 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped3 tbsp Thai fish sauce1½ tbsp palm sugar2 tsp vegetable oil 1–2 pickled chillies, chopped 3 garlic cloves, finely chopped 1 tbsp fresh root ginger, peeled and finely chopped 3 tbsp Thai fish sauce 1½ tbsp palm sugar 2 tsp vegetable oil vegetable oil, for deep-frying2 shallots, thinly sliced50g/1¾oz plain flour50g/1¾oz cornflour vegetable oil, for deep-frying 2 shallots, thinly sliced 50g/1¾oz plain flour 50g/1¾oz cornflour 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained2 tbsp finely chopped fresh mint2 tbsp finely chopped fresh coriander½ cucumber, shredded 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh coriander ½ cucumber, shredded 4 tbsp Thai fish sauce2 limes, juice only2-3 tbsp palm sugar2 garlic cloves, crushed1 Thai red chilli, chopped 4 tbsp Thai fish sauce 2 limes, juice only 2-3 tbsp palm sugar 2 garlic cloves, crushed 1 Thai red chilli, chopped Method Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours. Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside.To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots. Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours. Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours. Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes. Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside. Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside. To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots. To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marinated_sirloin_steak_18988",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marinated steak with Vietnamese-style dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Steak night just got more interesting! This zesty recipe for two marinates the meat in a Vietnamese-inspired sauce and serves it with a fresh, sharp salad. 300g/10½oz sirloin steak with plenty of fat 300g/10½oz sirloin steak with plenty of fat 1–2 pickled chillies, chopped3 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped3 tbsp Thai fish sauce1½ tbsp palm sugar2 tsp vegetable oil 1–2 pickled chillies, chopped 3 garlic cloves, finely chopped 1 tbsp fresh root ginger, peeled and finely chopped 3 tbsp Thai fish sauce 1½ tbsp palm sugar 2 tsp vegetable oil vegetable oil, for deep-frying2 shallots, thinly sliced50g/1¾oz plain flour50g/1¾oz cornflour vegetable oil, for deep-frying 2 shallots, thinly sliced 50g/1¾oz plain flour 50g/1¾oz cornflour 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained2 tbsp finely chopped fresh mint2 tbsp finely chopped fresh coriander½ cucumber, shredded 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh coriander ½ cucumber, shredded 4 tbsp Thai fish sauce2 limes, juice only2-3 tbsp palm sugar2 garlic cloves, crushed1 Thai red chilli, chopped 4 tbsp Thai fish sauce 2 limes, juice only 2-3 tbsp palm sugar 2 garlic cloves, crushed 1 Thai red chilli, chopped Method Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours. Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside.To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots. Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours. Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours. Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes. Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside. Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside. To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots. To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad645eb3bdbfd0cc01863"
} | 1b19f154bafa7b2467902de4206b42c1ab8cbb603c90c66edb0013da221270e1 | Pork chops with spinach-stuffed cauliflower recipe
An average of 0.0 out of 5 stars from 0 ratings A decadent dinner for two, pork chops pair beautifully with spinach-stuffed roasted cauliflower. 1 cauliflower, with leaves, core removed25g/1oz butter, plus extra for roasting1 shallot, finely chopped1 garlic clove, finely chopped6 sage leaves100g/3½oz baby spinach1 free-range eggolive oil, for roasting 1 cauliflower, with leaves, core removed 25g/1oz butter, plus extra for roasting 1 shallot, finely chopped 1 garlic clove, finely chopped 6 sage leaves 100g/3½oz baby spinach 1 free-range egg olive oil, for roasting 2 thick-cut pork chops60g/2¼oz unsalted butter2 tbsp olive oil8 sage leaves1 lemon, juice onlysalt and freshly ground black pepper 2 thick-cut pork chops 60g/2¼oz unsalted butter 2 tbsp olive oil 8 sage leaves 1 lemon, juice only salt and freshly ground black pepper Method To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Reserve the leaves.Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool.Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm. Preheat the oven to 200C/180C Fan/Gas 6.Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 1 hour until the cauliflower is golden.While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife.Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side, or until cooked through. Remove from the pan and keep somewhere warm.Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste.Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside. To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Reserve the leaves. To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Reserve the leaves. Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool. Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool. Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm. Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 1 hour until the cauliflower is golden. Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 1 hour until the cauliflower is golden. While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife. While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife. Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side, or until cooked through. Remove from the pan and keep somewhere warm. Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side, or until cooked through. Remove from the pan and keep somewhere warm. Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste. Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste. Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside. Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_chops_with_72735",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork chops with spinach-stuffed cauliflower recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A decadent dinner for two, pork chops pair beautifully with spinach-stuffed roasted cauliflower. 1 cauliflower, with leaves, core removed25g/1oz butter, plus extra for roasting1 shallot, finely chopped1 garlic clove, finely chopped6 sage leaves100g/3½oz baby spinach1 free-range eggolive oil, for roasting 1 cauliflower, with leaves, core removed 25g/1oz butter, plus extra for roasting 1 shallot, finely chopped 1 garlic clove, finely chopped 6 sage leaves 100g/3½oz baby spinach 1 free-range egg olive oil, for roasting 2 thick-cut pork chops60g/2¼oz unsalted butter2 tbsp olive oil8 sage leaves1 lemon, juice onlysalt and freshly ground black pepper 2 thick-cut pork chops 60g/2¼oz unsalted butter 2 tbsp olive oil 8 sage leaves 1 lemon, juice only salt and freshly ground black pepper Method To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Reserve the leaves.Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool.Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm. Preheat the oven to 200C/180C Fan/Gas 6.Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 1 hour until the cauliflower is golden.While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife.Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side, or until cooked through. Remove from the pan and keep somewhere warm.Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste.Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside. To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Reserve the leaves. To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Reserve the leaves. Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool. Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool. Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm. Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 1 hour until the cauliflower is golden. Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 1 hour until the cauliflower is golden. While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife. While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife. Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side, or until cooked through. Remove from the pan and keep somewhere warm. Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side, or until cooked through. Remove from the pan and keep somewhere warm. Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste. Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste. Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside. Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad646eb3bdbfd0cc01864"
} | d78e89fa3fdc7932c8121b0e9805f0626ed936ae06b35c904c3601022e099e78 | Vegan crème brûlée recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crme_brle_21860_16x9.jpg Silky smooth vanilla custard with a crisp, caramelised sugar crust makes for an ideal dessert. Simple to make, this version also happens to be vegan! Equipment and preparation: You will need 6 8cm/3¼in ramekins and a kitchen blowtorch. 830ml/1½ pints oat or soya milk 200g/13oz caster sugar 1 vanilla pod, split lengthways and seeds scraped60g/2¼oz cornflour30g/1oz custard powder75ml/2½fl oz coconut oil 100g/3½oz demerara sugar 830ml/1½ pints oat or soya milk 200g/13oz caster sugar 1 vanilla pod, split lengthways and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder 75ml/2½fl oz coconut oil 100g/3½oz demerara sugar Method Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod.Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved.Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks.Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth.Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve.To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes. Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod. Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod. Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved. Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks. Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth. Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth. Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve. Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve. To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes. To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crme_brle_21860",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan crème brûlée 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/crme_brle_21860_16x9.jpg Silky smooth vanilla custard with a crisp, caramelised sugar crust makes for an ideal dessert. Simple to make, this version also happens to be vegan! Equipment and preparation: You will need 6 8cm/3¼in ramekins and a kitchen blowtorch. 830ml/1½ pints oat or soya milk 200g/13oz caster sugar 1 vanilla pod, split lengthways and seeds scraped60g/2¼oz cornflour30g/1oz custard powder75ml/2½fl oz coconut oil 100g/3½oz demerara sugar 830ml/1½ pints oat or soya milk 200g/13oz caster sugar 1 vanilla pod, split lengthways and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder 75ml/2½fl oz coconut oil 100g/3½oz demerara sugar Method Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod.Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved.Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks.Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth.Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve.To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes. Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod. Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod. Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved. Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks. Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth. Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth. Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve. Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve. To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes. To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad646eb3bdbfd0cc01865"
} | 94ea2aeb2a4e9415de8fa8804d361fcaca97712be9f1dcba2df573fa1a8647b2 | Orange caramel custard recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/orange_caramel_custard_43115_16x9.jpg Recapture the bygone flavour of this popular French dessert orange crème caramel. Equipment and preparation: You’ll need four large dariole moulds or ramekins. 4 large oranges, zest only75g/2½oz caster sugar500ml/17fl oz full-fat milk 120g/4oz granulated sugar3 free-range eggs4 free-range egg yolks 4 large oranges, zest only 75g/2½oz caster sugar 500ml/17fl oz full-fat milk 120g/4oz granulated sugar 3 free-range eggs 4 free-range egg yolks Method Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Pour the caramel into the base of the four dariole moulds and set aside to cool.Preheat the oven to 150C/300F/Gas 2.Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth.Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. Blend the zest and caster sugar to a fine powder in a food processor. Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Pour the caramel into the base of the four dariole moulds and set aside to cool. Pour the caramel into the base of the four dariole moulds and set aside to cool. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/orange_caramel_custard_43115",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Orange caramel custard recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/orange_caramel_custard_43115_16x9.jpg Recapture the bygone flavour of this popular French dessert orange crème caramel. Equipment and preparation: You’ll need four large dariole moulds or ramekins. 4 large oranges, zest only75g/2½oz caster sugar500ml/17fl oz full-fat milk 120g/4oz granulated sugar3 free-range eggs4 free-range egg yolks 4 large oranges, zest only 75g/2½oz caster sugar 500ml/17fl oz full-fat milk 120g/4oz granulated sugar 3 free-range eggs 4 free-range egg yolks Method Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Pour the caramel into the base of the four dariole moulds and set aside to cool.Preheat the oven to 150C/300F/Gas 2.Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth.Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. Blend the zest and caster sugar to a fine powder in a food processor. Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the orange zest and caster sugar mixture into a saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Put the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel. Pour the caramel into the base of the four dariole moulds and set aside to cool. Pour the caramel into the base of the four dariole moulds and set aside to cool. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Put the eggs and yolks into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot (not boiling) water, so that it rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad647eb3bdbfd0cc01866"
} | 2c4c2ab80ad7d8c70429a28e3a52d457220b7311aa2246b7aceccce62c09ab29 | Coffee crème caramels recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_crme_caramels_75585_16x9.jpg These are very sophisticated puds with the sweetness of the custard balanced by the flavour of coffee and a touch of bitterness from the caramel. You need to make these a day in advance so they can sit in the fridge, where the caramel will gradually melt into the coffee custard. Equipment and preparation: you will need four ovenproof ramekins. 1 tbsp instant coffee granules75g/2½oz caster sugar600ml/20fl oz full-fat milk3 free-range eggs3 free-range egg yolks 1 tbsp instant coffee granules 75g/2½oz caster sugar 600ml/20fl oz full-fat milk 3 free-range eggs 3 free-range egg yolks 125g/4½oz caster sugar 125g/4½oz caster sugar Method Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins.Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel.For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel.As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge).Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble.Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours.To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel. For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel. For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel. As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge). As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge). Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble. Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble. Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours. Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours. To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coffee_crme_caramels_75585",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coffee crème caramels recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_crme_caramels_75585_16x9.jpg These are very sophisticated puds with the sweetness of the custard balanced by the flavour of coffee and a touch of bitterness from the caramel. You need to make these a day in advance so they can sit in the fridge, where the caramel will gradually melt into the coffee custard. Equipment and preparation: you will need four ovenproof ramekins. 1 tbsp instant coffee granules75g/2½oz caster sugar600ml/20fl oz full-fat milk3 free-range eggs3 free-range egg yolks 1 tbsp instant coffee granules 75g/2½oz caster sugar 600ml/20fl oz full-fat milk 3 free-range eggs 3 free-range egg yolks 125g/4½oz caster sugar 125g/4½oz caster sugar Method Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins.Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel.For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel.As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge).Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble.Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours.To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel. For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel. For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel. As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge). As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge). Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble. Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble. Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours. Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours. To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad647eb3bdbfd0cc01867"
} | 6d2df0c9dc5e51a44a061135cfc7d5c29bd023e08ef3b7a1f55200850488979c | Vegan crème caramel recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crme_caramel_52144_16x9.jpg A creamy custard topped with a rich caramel sauce, this dessert has a perfect, just-set texture. Equipment and preparation: You will need six stainless steel or aluminium ramekins or small pudding moulds. oil, for greasing 120g/4¼oz caster sugar oil, for greasing 120g/4¼oz caster sugar 830ml/1½ pints oat or soya milk280g/10oz caster sugar1 vanilla pod, split and seeds scraped60g/2¼oz cornflour30g/1oz custard powder75ml/2½fl oz coconut oil 830ml/1½ pints oat or soya milk 280g/10oz caster sugar 1 vanilla pod, split and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder 75ml/2½fl oz coconut oil Method To make the dry caramel, use a fingertip to wipe a drop of oil all the way around six stainless steel or aluminium ramekins or small pudding moulds that are about 8cm/3¼in in diameter – this will make for an easy release.Take a small saucepan (it helps to use one that's a light colour so you can see the shade of the caramel) and place it over a medium heat. Sprinkle the sugar in. As it dissolves, reduce the heat, pick up the pan and very carefully swirl it so the sugar melts and caramelises to a mahogany colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Carefully pour in just enough caramel to cover the bottom of each ramekin or mould (about 15g/½oz in each) and leave to set at room temperature.To make the crème caramel, pour 750ml/1¼ pints of the milk into a large saucepan. Add the sugar, vanilla seeds and scraped pod to the pan and place over a low heat until it comes to a simmer. Remove the pod.Meanwhile, mix the remaining milk, cornflour and custard powder together in a bowl until the cornflour has completely dissolved.Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest setting. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir with a silicone spatula, gently at first, then swiftly to incorporate the coconut oil. It will look separated at first but it will come together. Keep mixing until it adheres to the sides of the saucepan. The mixture will be smooth and glossy, with no oily streaks.Pour the custard into the prepared ramekins or moulds (about 130–150g/4½–5oz per serving), and chill in the fridge for 4 hours. (These can be prepared the day before.)To serve, use a fingertip to pull the edges of the custard gently away from the sides of each ramekin. Put a serving dish upside down over the top of each mould and flip over, drizzling any extra syrup on top. To make the dry caramel, use a fingertip to wipe a drop of oil all the way around six stainless steel or aluminium ramekins or small pudding moulds that are about 8cm/3¼in in diameter – this will make for an easy release. To make the dry caramel, use a fingertip to wipe a drop of oil all the way around six stainless steel or aluminium ramekins or small pudding moulds that are about 8cm/3¼in in diameter – this will make for an easy release. Take a small saucepan (it helps to use one that's a light colour so you can see the shade of the caramel) and place it over a medium heat. Sprinkle the sugar in. As it dissolves, reduce the heat, pick up the pan and very carefully swirl it so the sugar melts and caramelises to a mahogany colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Carefully pour in just enough caramel to cover the bottom of each ramekin or mould (about 15g/½oz in each) and leave to set at room temperature. Take a small saucepan (it helps to use one that's a light colour so you can see the shade of the caramel) and place it over a medium heat. Sprinkle the sugar in. As it dissolves, reduce the heat, pick up the pan and very carefully swirl it so the sugar melts and caramelises to a mahogany colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Carefully pour in just enough caramel to cover the bottom of each ramekin or mould (about 15g/½oz in each) and leave to set at room temperature. To make the crème caramel, pour 750ml/1¼ pints of the milk into a large saucepan. Add the sugar, vanilla seeds and scraped pod to the pan and place over a low heat until it comes to a simmer. Remove the pod. To make the crème caramel, pour 750ml/1¼ pints of the milk into a large saucepan. Add the sugar, vanilla seeds and scraped pod to the pan and place over a low heat until it comes to a simmer. Remove the pod. Meanwhile, mix the remaining milk, cornflour and custard powder together in a bowl until the cornflour has completely dissolved. Meanwhile, mix the remaining milk, cornflour and custard powder together in a bowl until the cornflour has completely dissolved. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest setting. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest setting. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir with a silicone spatula, gently at first, then swiftly to incorporate the coconut oil. It will look separated at first but it will come together. Keep mixing until it adheres to the sides of the saucepan. The mixture will be smooth and glossy, with no oily streaks. Add the coconut oil and stir with a silicone spatula, gently at first, then swiftly to incorporate the coconut oil. It will look separated at first but it will come together. Keep mixing until it adheres to the sides of the saucepan. The mixture will be smooth and glossy, with no oily streaks. Pour the custard into the prepared ramekins or moulds (about 130–150g/4½–5oz per serving), and chill in the fridge for 4 hours. (These can be prepared the day before.) Pour the custard into the prepared ramekins or moulds (about 130–150g/4½–5oz per serving), and chill in the fridge for 4 hours. (These can be prepared the day before.) To serve, use a fingertip to pull the edges of the custard gently away from the sides of each ramekin. Put a serving dish upside down over the top of each mould and flip over, drizzling any extra syrup on top. To serve, use a fingertip to pull the edges of the custard gently away from the sides of each ramekin. Put a serving dish upside down over the top of each mould and flip over, drizzling any extra syrup on top. Recipe tips If you don't feel confident making a dry caramel, add 40ml/1½fl oz water to the sugar in the saucepan. Place over a medium-high heat and cook until the syrup starts to caramelise at the edge of the pan. Gently swirl it around until all the syrup is caramelised evenly. Remove from the heat and allow to settle. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crme_caramel_52144",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan crème caramel 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/crme_caramel_52144_16x9.jpg A creamy custard topped with a rich caramel sauce, this dessert has a perfect, just-set texture. Equipment and preparation: You will need six stainless steel or aluminium ramekins or small pudding moulds. oil, for greasing 120g/4¼oz caster sugar oil, for greasing 120g/4¼oz caster sugar 830ml/1½ pints oat or soya milk280g/10oz caster sugar1 vanilla pod, split and seeds scraped60g/2¼oz cornflour30g/1oz custard powder75ml/2½fl oz coconut oil 830ml/1½ pints oat or soya milk 280g/10oz caster sugar 1 vanilla pod, split and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder 75ml/2½fl oz coconut oil Method To make the dry caramel, use a fingertip to wipe a drop of oil all the way around six stainless steel or aluminium ramekins or small pudding moulds that are about 8cm/3¼in in diameter – this will make for an easy release.Take a small saucepan (it helps to use one that's a light colour so you can see the shade of the caramel) and place it over a medium heat. Sprinkle the sugar in. As it dissolves, reduce the heat, pick up the pan and very carefully swirl it so the sugar melts and caramelises to a mahogany colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Carefully pour in just enough caramel to cover the bottom of each ramekin or mould (about 15g/½oz in each) and leave to set at room temperature.To make the crème caramel, pour 750ml/1¼ pints of the milk into a large saucepan. Add the sugar, vanilla seeds and scraped pod to the pan and place over a low heat until it comes to a simmer. Remove the pod.Meanwhile, mix the remaining milk, cornflour and custard powder together in a bowl until the cornflour has completely dissolved.Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest setting. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir with a silicone spatula, gently at first, then swiftly to incorporate the coconut oil. It will look separated at first but it will come together. Keep mixing until it adheres to the sides of the saucepan. The mixture will be smooth and glossy, with no oily streaks.Pour the custard into the prepared ramekins or moulds (about 130–150g/4½–5oz per serving), and chill in the fridge for 4 hours. (These can be prepared the day before.)To serve, use a fingertip to pull the edges of the custard gently away from the sides of each ramekin. Put a serving dish upside down over the top of each mould and flip over, drizzling any extra syrup on top. To make the dry caramel, use a fingertip to wipe a drop of oil all the way around six stainless steel or aluminium ramekins or small pudding moulds that are about 8cm/3¼in in diameter – this will make for an easy release. To make the dry caramel, use a fingertip to wipe a drop of oil all the way around six stainless steel or aluminium ramekins or small pudding moulds that are about 8cm/3¼in in diameter – this will make for an easy release. Take a small saucepan (it helps to use one that's a light colour so you can see the shade of the caramel) and place it over a medium heat. Sprinkle the sugar in. As it dissolves, reduce the heat, pick up the pan and very carefully swirl it so the sugar melts and caramelises to a mahogany colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Carefully pour in just enough caramel to cover the bottom of each ramekin or mould (about 15g/½oz in each) and leave to set at room temperature. Take a small saucepan (it helps to use one that's a light colour so you can see the shade of the caramel) and place it over a medium heat. Sprinkle the sugar in. As it dissolves, reduce the heat, pick up the pan and very carefully swirl it so the sugar melts and caramelises to a mahogany colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Carefully pour in just enough caramel to cover the bottom of each ramekin or mould (about 15g/½oz in each) and leave to set at room temperature. To make the crème caramel, pour 750ml/1¼ pints of the milk into a large saucepan. Add the sugar, vanilla seeds and scraped pod to the pan and place over a low heat until it comes to a simmer. Remove the pod. To make the crème caramel, pour 750ml/1¼ pints of the milk into a large saucepan. Add the sugar, vanilla seeds and scraped pod to the pan and place over a low heat until it comes to a simmer. Remove the pod. Meanwhile, mix the remaining milk, cornflour and custard powder together in a bowl until the cornflour has completely dissolved. Meanwhile, mix the remaining milk, cornflour and custard powder together in a bowl until the cornflour has completely dissolved. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest setting. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest setting. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch. Add the coconut oil and stir with a silicone spatula, gently at first, then swiftly to incorporate the coconut oil. It will look separated at first but it will come together. Keep mixing until it adheres to the sides of the saucepan. The mixture will be smooth and glossy, with no oily streaks. Add the coconut oil and stir with a silicone spatula, gently at first, then swiftly to incorporate the coconut oil. It will look separated at first but it will come together. Keep mixing until it adheres to the sides of the saucepan. The mixture will be smooth and glossy, with no oily streaks. Pour the custard into the prepared ramekins or moulds (about 130–150g/4½–5oz per serving), and chill in the fridge for 4 hours. (These can be prepared the day before.) Pour the custard into the prepared ramekins or moulds (about 130–150g/4½–5oz per serving), and chill in the fridge for 4 hours. (These can be prepared the day before.) To serve, use a fingertip to pull the edges of the custard gently away from the sides of each ramekin. Put a serving dish upside down over the top of each mould and flip over, drizzling any extra syrup on top. To serve, use a fingertip to pull the edges of the custard gently away from the sides of each ramekin. Put a serving dish upside down over the top of each mould and flip over, drizzling any extra syrup on top. Recipe tips If you don't feel confident making a dry caramel, add 40ml/1½fl oz water to the sugar in the saucepan. Place over a medium-high heat and cook until the syrup starts to caramelise at the edge of the pan. Gently swirl it around until all the syrup is caramelised evenly. Remove from the heat and allow to settle."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad647eb3bdbfd0cc01868"
} | 2251170fe3a63176b0a9fad8087d0986bf4c0b8cf12763ac06cbe4822422c8be | Mascarpone and ginger crème brûlée recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mascarpone_and_ginger_88784_16x9.jpg For the best results, this recipe should be started the day before, to allow the ginger to infuse with the cream. However, if you are in a real hurry, then steep for an hour and add a pinch of ground ginger to boost the flavour. Equipment and preparation: For this recipe you will need four ramekins or shallow dishes. 450ml/16fl oz whipping or double cream 100g/3½oz mascarpone 1 vanilla pod, seeds only (or 2 tsp vanilla extract)10cm/4in piece fresh root ginger, peeled, very finely grated 6 free-range egg yolks 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping 450ml/16fl oz whipping or double cream 100g/3½oz mascarpone 1 vanilla pod, seeds only (or 2 tsp vanilla extract) 10cm/4in piece fresh root ginger, peeled, very finely grated 6 free-range egg yolks 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping Method Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately. Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.) Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.) Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others. Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately. Recipe tips This is a brilliant dish for entertaining as you can bake the brûlées, then chill them in the fridge until ready to serve. (Caramelise the top of the brûlées just before serving.) | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mascarpone_and_ginger_88784",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mascarpone and ginger crème brûlée 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/mascarpone_and_ginger_88784_16x9.jpg For the best results, this recipe should be started the day before, to allow the ginger to infuse with the cream. However, if you are in a real hurry, then steep for an hour and add a pinch of ground ginger to boost the flavour. Equipment and preparation: For this recipe you will need four ramekins or shallow dishes. 450ml/16fl oz whipping or double cream 100g/3½oz mascarpone 1 vanilla pod, seeds only (or 2 tsp vanilla extract)10cm/4in piece fresh root ginger, peeled, very finely grated 6 free-range egg yolks 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping 450ml/16fl oz whipping or double cream 100g/3½oz mascarpone 1 vanilla pod, seeds only (or 2 tsp vanilla extract) 10cm/4in piece fresh root ginger, peeled, very finely grated 6 free-range egg yolks 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping Method Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately. Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.) Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.) Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others. Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately. Recipe tips This is a brilliant dish for entertaining as you can bake the brûlées, then chill them in the fridge until ready to serve. (Caramelise the top of the brûlées just before serving.)"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad647eb3bdbfd0cc01869"
} | 9c7a03987406e50d1e653ccff33994a808699346676b9c33b3c6cf96a6c8fdce | Lavender crème caramel with lavender shortbread recipe
Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2.Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.)Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside.Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering. Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy. Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins.Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature. When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour.For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter.Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough. Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using.Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces.To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside. Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2. Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2. Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.) Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.) Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside. Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside. Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering. Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering. Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy. Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy. Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins. Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins. Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature. Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature. When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour. When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour. For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter. For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter. Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough. Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough. Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using. Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using. Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces. Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces. To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside. To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lavender_crme_caramel_96589",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lavender crème caramel with lavender shortbread recipe",
"content": "Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2.Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.)Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside.Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering. Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy. Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins.Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature. When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour.For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter.Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough. Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using.Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces.To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside. Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2. Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2. Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.) Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.) Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside. Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside. Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering. Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering. Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy. Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy. Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins. Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins. Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature. Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature. When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour. When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour. For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter. For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter. Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough. Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough. Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using. Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using. Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces. Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces. To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside. To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad648eb3bdbfd0cc0186a"
} | a3b5ba19a836a8b92947319a193d1fec3d8e09f5b3290ba439b26613371535d1 | Passionfruit and thyme frangipane tart recipe
To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes.To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes.To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool.To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined.To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz. To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes. To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool. To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined. To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined. To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/passionfruit_and_thyme_61136",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Passionfruit and thyme frangipane tart recipe",
"content": "To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes.To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes.To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool.To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined.To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz. To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin (leaving an overhang). Put it back in the fridge for a minimum of 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes. To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool. To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined. To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined. To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad648eb3bdbfd0cc0186b"
} | 33bff66939c94aad3824b8e4bfdfff0eee5912a035e41e4a2f40882d545dce29 | Mexican beef tostadas recipe
An average of 0.0 out of 5 stars from 0 ratings Spicy beef, tomato salsa, crispy tortillas, guacamole, cheese and more – Matt's tostadas are a whirlwind of flavours! 1 tsp chilli powder 1 tsp ground cumin 1 tsp onion powder 1 tsp garlic powder 1 tsp Cayenne pepper 1 tsp ground black pepper 250g/9oz sirloin steak, fat removed2 tbsp vegetable oil 1 tsp chilli powder 1 tsp ground cumin 1 tsp onion powder 1 tsp garlic powder 1 tsp Cayenne pepper 1 tsp ground black pepper 250g/9oz sirloin steak, fat removed 2 tbsp vegetable oil 1 ripe beef tomato, chopped 1 garlic clove, minced ½ red onion, diced red wine vinegar, to taste 1 ripe beef tomato, chopped 1 garlic clove, minced ½ red onion, diced red wine vinegar, to taste 1 avocado, halved, stone removed and flesh scooped out1 lime, juice only 1 garlic clove, minced 1 avocado, halved, stone removed and flesh scooped out 1 lime, juice only 1 garlic clove, minced 2 tbsp vegetable oil6 corn tortillas 2 tbsp vegetable oil 6 corn tortillas 200g/7oz white cheddar or feta, crumbled1 green chilli, chopped1 tbsp chopped fresh coriander1 Little Gem lettuce, shredded2 tbsp soured cream ½ jar sliced jalapeños, to garnish 200g/7oz white cheddar or feta, crumbled 1 green chilli, chopped 1 tbsp chopped fresh coriander 1 Little Gem lettuce, shredded 2 tbsp soured cream ½ jar sliced jalapeños, to garnish Method Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours.To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve.When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole.For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste.To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas.To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños. Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours. Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours. To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve. To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve. When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole. When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole. For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste. For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste. To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas. To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas. To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños. To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mexican_beef_tostada_44692",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mexican beef tostadas recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Spicy beef, tomato salsa, crispy tortillas, guacamole, cheese and more – Matt's tostadas are a whirlwind of flavours! 1 tsp chilli powder 1 tsp ground cumin 1 tsp onion powder 1 tsp garlic powder 1 tsp Cayenne pepper 1 tsp ground black pepper 250g/9oz sirloin steak, fat removed2 tbsp vegetable oil 1 tsp chilli powder 1 tsp ground cumin 1 tsp onion powder 1 tsp garlic powder 1 tsp Cayenne pepper 1 tsp ground black pepper 250g/9oz sirloin steak, fat removed 2 tbsp vegetable oil 1 ripe beef tomato, chopped 1 garlic clove, minced ½ red onion, diced red wine vinegar, to taste 1 ripe beef tomato, chopped 1 garlic clove, minced ½ red onion, diced red wine vinegar, to taste 1 avocado, halved, stone removed and flesh scooped out1 lime, juice only 1 garlic clove, minced 1 avocado, halved, stone removed and flesh scooped out 1 lime, juice only 1 garlic clove, minced 2 tbsp vegetable oil6 corn tortillas 2 tbsp vegetable oil 6 corn tortillas 200g/7oz white cheddar or feta, crumbled1 green chilli, chopped1 tbsp chopped fresh coriander1 Little Gem lettuce, shredded2 tbsp soured cream ½ jar sliced jalapeños, to garnish 200g/7oz white cheddar or feta, crumbled 1 green chilli, chopped 1 tbsp chopped fresh coriander 1 Little Gem lettuce, shredded 2 tbsp soured cream ½ jar sliced jalapeños, to garnish Method Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours.To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve.When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole.For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste.To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas.To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños. Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours. Start with the beef. Mix all the spices with the vegetable oil, then rub it into the meat. Leave to marinate in the fridge for a few hours. To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve. To make the tomato salsa, mix all the ingredients together and set aside in the fridge until ready to serve. When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole. When you’re ready to cook, preheat a griddle pan over a high heat. When the griddle is hot, add the steak and cook for 4–5 minutes on each side for medium rare, depending on the thickness of the steak. Rest the meat whilst you make the guacamole. For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste. For the guacamole, pound the avocado with a pestle and mortar until you have a rough paste. Stir through the lime juice and garlic to taste. To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas. To cook the tortillas, heat the oil in a frying pan over a medium heat, then add a tortilla, frying on both sides until crisp. Remove to a paper-lined plate to drain any excess oil whilst you repeat with the remaining tortillas. To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños. To serve, mix the crumbled cheese with the chopped chilli. Mix the chopped coriander with the lettuce. Spread some guacamole over the tortillas, then top with the lettuce. Slice the steak and add that, finishing with the salsa, cheese, soured cream and jalapeños."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad648eb3bdbfd0cc0186c"
} | 6d62b8447de2d8590eb26c8e129bda38360176d7d7a77917e45fe6debc93f018 | Sirloin steak recipe
Sirloin steak with chunky chips An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sirloinsteakwithchun_90288_16x9.jpg You know your boat's come in when you've got a thick, juicy and perfectly grilled steak like this to look forward to. 3 large potatoes (Maris Piper, Golden Wonder or King Edward are ideal)vegetable oil, for deep frying, plus extra for brushing the steaks 3 large potatoes (Maris Piper, Golden Wonder or King Edward are ideal) vegetable oil, for deep frying, plus extra for brushing the steaks 2 x 275g/9¾oz sirloin steaks, removed from the fridge 15 minutes before cookingsalt and freshly ground black pepper 2 x 275g/9¾oz sirloin steaks, removed from the fridge 15 minutes before cooking salt and freshly ground black pepper grilled tomatoesmustard grilled tomatoes mustard Method For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels.Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.)Carefully place the chips in the hot oil and cook for about 8 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 160–180C. Add the cooked chips to the oil and fry for 2–3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper.For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides with salt and pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks.Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2–3 minutes or 4–5 minutes for well done (although exact cooking times will depend on the thickness of the steaks).Remove the steaks from the pan and allow them to rest.Serve the steaks and chips with grilled tomatoes and mustard on the side. For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels. For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels. Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Carefully place the chips in the hot oil and cook for about 8 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 160–180C. Carefully place the chips in the hot oil and cook for about 8 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 160–180C. Add the cooked chips to the oil and fry for 2–3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper. Add the cooked chips to the oil and fry for 2–3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides with salt and pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides with salt and pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks. Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2–3 minutes or 4–5 minutes for well done (although exact cooking times will depend on the thickness of the steaks). Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2–3 minutes or 4–5 minutes for well done (although exact cooking times will depend on the thickness of the steaks). Remove the steaks from the pan and allow them to rest. Remove the steaks from the pan and allow them to rest. Serve the steaks and chips with grilled tomatoes and mustard on the side. Serve the steaks and chips with grilled tomatoes and mustard on the side. Recipe tips Equipment and preparation: You will need a probe thermometer or a deep-fat fryer. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sirloinsteakwithchun_90288",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sirloin steak recipe",
"content": "Sirloin steak with chunky chips An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sirloinsteakwithchun_90288_16x9.jpg You know your boat's come in when you've got a thick, juicy and perfectly grilled steak like this to look forward to. 3 large potatoes (Maris Piper, Golden Wonder or King Edward are ideal)vegetable oil, for deep frying, plus extra for brushing the steaks 3 large potatoes (Maris Piper, Golden Wonder or King Edward are ideal) vegetable oil, for deep frying, plus extra for brushing the steaks 2 x 275g/9¾oz sirloin steaks, removed from the fridge 15 minutes before cookingsalt and freshly ground black pepper 2 x 275g/9¾oz sirloin steaks, removed from the fridge 15 minutes before cooking salt and freshly ground black pepper grilled tomatoesmustard grilled tomatoes mustard Method For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels.Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.)Carefully place the chips in the hot oil and cook for about 8 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 160–180C. Add the cooked chips to the oil and fry for 2–3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper.For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides with salt and pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks.Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2–3 minutes or 4–5 minutes for well done (although exact cooking times will depend on the thickness of the steaks).Remove the steaks from the pan and allow them to rest.Serve the steaks and chips with grilled tomatoes and mustard on the side. For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels. For the chips, peel the potatoes and cut into about 1x7cm/½x3in chips - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels. Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160F, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Carefully place the chips in the hot oil and cook for about 8 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 160–180C. Carefully place the chips in the hot oil and cook for about 8 minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 160–180C. Add the cooked chips to the oil and fry for 2–3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper. Add the cooked chips to the oil and fry for 2–3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides with salt and pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides with salt and pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks. Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2–3 minutes or 4–5 minutes for well done (although exact cooking times will depend on the thickness of the steaks). Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2–3 minutes or 4–5 minutes for well done (although exact cooking times will depend on the thickness of the steaks). Remove the steaks from the pan and allow them to rest. Remove the steaks from the pan and allow them to rest. Serve the steaks and chips with grilled tomatoes and mustard on the side. Serve the steaks and chips with grilled tomatoes and mustard on the side. Recipe tips Equipment and preparation: You will need a probe thermometer or a deep-fat fryer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad649eb3bdbfd0cc0186d"
} | 6dfd7b106abd1d448d3cacbd54f1216d55dd80b764e6a7a54f3d355460eb9168 | Pho recipe
Vietnamese beef pho An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vietnamese_beef_pho_22510_16x9.jpg Beef pho is a popular street food from Vietnam, with its delicious combination of fresh ingredients and a spicy, rich stock that cooks for hours. If you make the stock in advance, it will store in the freezer when you need an instant dinner. 1.5kg/3lb 5oz beef shin2kg/4lb 8oz beef bones1 large onion, left unpeeled and quartered5cm/2in piece fresh root ginger1 tsp fennel seeds1 tsp black peppercorns3 star anise5cm/2in piece cinnamon stick4 cloves2 bay leaves 1.5kg/3lb 5oz beef shin 2kg/4lb 8oz beef bones 1 large onion, left unpeeled and quartered 5cm/2in piece fresh root ginger 1 tsp fennel seeds 1 tsp black peppercorns 3 star anise 5cm/2in piece cinnamon stick 4 cloves 2 bay leaves 200g/7oz flat rice noodles (banh pho)1 large carrot, peeled and finely shreddedbunch spring onions, thinly sliced300g/10½oz beansprouts250g/9oz rump or sirloin steak, very thinly sliced and tenderised1–2 tbsp fish sauce, plus more if neededsmall bunch fresh coriander, finely choppedsmall bunch fresh mint, leaves only, finely choppedhandful fresh basil leaves, finely choppedsalt and freshly ground black pepper 200g/7oz flat rice noodles (banh pho) 1 large carrot, peeled and finely shredded bunch spring onions, thinly sliced 300g/10½oz beansprouts 250g/9oz rump or sirloin steak, very thinly sliced and tenderised 1–2 tbsp fish sauce, plus more if needed small bunch fresh coriander, finely chopped small bunch fresh mint, leaves only, finely chopped handful fresh basil leaves, finely chopped salt and freshly ground black pepper fresh coriander, mint and basil leaves, left whole2 limes, cut into wedgesfew Thai chillies, thinly sliced and deseeded, if preferredchilli oil or sauce such as srirachahoisin sauce (optional) fresh coriander, mint and basil leaves, left whole 2 limes, cut into wedges few Thai chillies, thinly sliced and deseeded, if preferred chilli oil or sauce such as sriracha hoisin sauce (optional) Method For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned.Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs.Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned. For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned. Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs. Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. Recipe tips Beef bones can often be bought from a butcher (sometimes they are free!). You can also cook the stock in pressure cooker. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vietnamese_beef_pho_22510",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pho recipe",
"content": "Vietnamese beef pho An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vietnamese_beef_pho_22510_16x9.jpg Beef pho is a popular street food from Vietnam, with its delicious combination of fresh ingredients and a spicy, rich stock that cooks for hours. If you make the stock in advance, it will store in the freezer when you need an instant dinner. 1.5kg/3lb 5oz beef shin2kg/4lb 8oz beef bones1 large onion, left unpeeled and quartered5cm/2in piece fresh root ginger1 tsp fennel seeds1 tsp black peppercorns3 star anise5cm/2in piece cinnamon stick4 cloves2 bay leaves 1.5kg/3lb 5oz beef shin 2kg/4lb 8oz beef bones 1 large onion, left unpeeled and quartered 5cm/2in piece fresh root ginger 1 tsp fennel seeds 1 tsp black peppercorns 3 star anise 5cm/2in piece cinnamon stick 4 cloves 2 bay leaves 200g/7oz flat rice noodles (banh pho)1 large carrot, peeled and finely shreddedbunch spring onions, thinly sliced300g/10½oz beansprouts250g/9oz rump or sirloin steak, very thinly sliced and tenderised1–2 tbsp fish sauce, plus more if neededsmall bunch fresh coriander, finely choppedsmall bunch fresh mint, leaves only, finely choppedhandful fresh basil leaves, finely choppedsalt and freshly ground black pepper 200g/7oz flat rice noodles (banh pho) 1 large carrot, peeled and finely shredded bunch spring onions, thinly sliced 300g/10½oz beansprouts 250g/9oz rump or sirloin steak, very thinly sliced and tenderised 1–2 tbsp fish sauce, plus more if needed small bunch fresh coriander, finely chopped small bunch fresh mint, leaves only, finely chopped handful fresh basil leaves, finely chopped salt and freshly ground black pepper fresh coriander, mint and basil leaves, left whole2 limes, cut into wedgesfew Thai chillies, thinly sliced and deseeded, if preferredchilli oil or sauce such as srirachahoisin sauce (optional) fresh coriander, mint and basil leaves, left whole 2 limes, cut into wedges few Thai chillies, thinly sliced and deseeded, if preferred chilli oil or sauce such as sriracha hoisin sauce (optional) Method For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned.Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs.Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned. For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and everything is well browned. Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. Put the shin and bones in a large saucepan. Slice the ginger and add that to the saucepan with the onion. Cover with around 4 litres/7 pints water. Bring to the boil, skimming off any grey coloured foam on top. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. While you are waiting for the water to come to the boil, put the roasting tin over direct heat on a hob and deglaze with a little water. Scrape up any brown bits from the bottom of the pan. When you have finished skimming the top of the water of the saucepan, add the scraped bits and all of the spices to the pan. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Simmer very slowly, partially covered, for between 3–5 hours, until the meat is tender and the stock has a depth of colour. Strain the stock into a new pan. Strip the meat from the shin and add into the pan, discarding the rest of the solids. Season with salt and pepper, bring to the boil and leave to simmer. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Meanwhile, cook the noodles in a separate saucepan of salted boiling water, according to the packet instructions. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs. Add the carrot to the beef stock and simmer for 3 minutes. Add the spring onions, beansprouts, and fish sauce and simmer for a further minute. Check seasoning and add a dash more fish sauce if preferred. Add the herbs. Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. Divide the noodles between warmed bowls and ladle over some soup, top with the steak slices and ladle over more soup. The hot soup will lightly cook the steak. Serve with herbs, lime wedges, chilli, chilli oil and hoisin sauce, if using. Recipe tips Beef bones can often be bought from a butcher (sometimes they are free!). You can also cook the stock in pressure cooker."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad649eb3bdbfd0cc0186e"
} | 0e41a2505186ca6da3d447ef4b18a9d6e4d100a64dca09aaf6456ee484328980 | French dip sandwich recipe
An average of 5.0 out of 5 stars from 3 ratings Mustardy beef and mushroom gravy are piled into a baguette in this decadent sandwich. You could also add onions, sliced very finely, to the roasting tin, tucked underneath the meat. 2 tsp sea salt1 tsp black peppercorns, ground1 tsp dried mustard powder1 tsp dried thyme2kg/4lb 8oz piece of sirloin, rolled 2 tbsp dripping or oil 2 tsp sea salt 1 tsp black peppercorns, ground 1 tsp dried mustard powder 1 tsp dried thyme 2kg/4lb 8oz piece of sirloin, rolled 2 tbsp dripping or oil 15g/½oz butter2 shallots, finely chopped250g/9oz button mushrooms, finely sliced1 garlic clove, sliced1 large sprig thyme, leaves only1 tbsp plain flour200ml/7fl oz red or white wine500ml/18fl oz beef stock (or consommé) 2 tbsp finely chopped fresh tarragon 15g/½oz butter 2 shallots, finely chopped 250g/9oz button mushrooms, finely sliced 1 garlic clove, sliced 1 large sprig thyme, leaves only 1 tbsp plain flour 200ml/7fl oz red or white wine 500ml/18fl oz beef stock (or consommé) 2 tbsp finely chopped fresh tarragon couple of large baguettesbutter (or dripping)mustard or horseradish (optional) couple of large baguettes butter (or dripping) mustard or horseradish (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done).Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside.For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes. Sprinkle in the flour, and stir for a couple of minutes. Add the wine and allow it to bubble and for the volume of liquid to reduce by half. Add the stock (or consommé) and cook until reduced by a third. Stir in the tarragon. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug.Serve the sirloin sliced with the gravy, piled into buttered baguette. Good with mustard or horseradish on the side. Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done). Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done). Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside. Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside. For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes. For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes. Sprinkle in the flour, and stir for a couple of minutes. Add the wine and allow it to bubble and for the volume of liquid to reduce by half. Add the stock (or consommé) and cook until reduced by a third. Stir in the tarragon. Sprinkle in the flour, and stir for a couple of minutes. Add the wine and allow it to bubble and for the volume of liquid to reduce by half. Add the stock (or consommé) and cook until reduced by a third. Stir in the tarragon. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug. Serve the sirloin sliced with the gravy, piled into buttered baguette. Good with mustard or horseradish on the side. Serve the sirloin sliced with the gravy, piled into buttered baguette. Good with mustard or horseradish on the side. Recipe tips My butcher sells rolled sirloin with an extra layer of fat tied into it, which helps keep it moist – but as more of this renders out during the searing and roasting process it does mean you end up with more dripping. The bread can be buttered, but it is also very good if you strain off the dripping from the roasting tin, season it will salt and mix with any juices which will collect underneath – you can use this dripping in place – or in addition to – the butter. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/french_dip_sandwich_25385",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "French dip sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Mustardy beef and mushroom gravy are piled into a baguette in this decadent sandwich. You could also add onions, sliced very finely, to the roasting tin, tucked underneath the meat. 2 tsp sea salt1 tsp black peppercorns, ground1 tsp dried mustard powder1 tsp dried thyme2kg/4lb 8oz piece of sirloin, rolled 2 tbsp dripping or oil 2 tsp sea salt 1 tsp black peppercorns, ground 1 tsp dried mustard powder 1 tsp dried thyme 2kg/4lb 8oz piece of sirloin, rolled 2 tbsp dripping or oil 15g/½oz butter2 shallots, finely chopped250g/9oz button mushrooms, finely sliced1 garlic clove, sliced1 large sprig thyme, leaves only1 tbsp plain flour200ml/7fl oz red or white wine500ml/18fl oz beef stock (or consommé) 2 tbsp finely chopped fresh tarragon 15g/½oz butter 2 shallots, finely chopped 250g/9oz button mushrooms, finely sliced 1 garlic clove, sliced 1 large sprig thyme, leaves only 1 tbsp plain flour 200ml/7fl oz red or white wine 500ml/18fl oz beef stock (or consommé) 2 tbsp finely chopped fresh tarragon couple of large baguettesbutter (or dripping)mustard or horseradish (optional) couple of large baguettes butter (or dripping) mustard or horseradish (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done).Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside.For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes. Sprinkle in the flour, and stir for a couple of minutes. Add the wine and allow it to bubble and for the volume of liquid to reduce by half. Add the stock (or consommé) and cook until reduced by a third. Stir in the tarragon. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug.Serve the sirloin sliced with the gravy, piled into buttered baguette. Good with mustard or horseradish on the side. Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done). Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done). Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside. Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside. For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes. For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes. Sprinkle in the flour, and stir for a couple of minutes. Add the wine and allow it to bubble and for the volume of liquid to reduce by half. Add the stock (or consommé) and cook until reduced by a third. Stir in the tarragon. Sprinkle in the flour, and stir for a couple of minutes. Add the wine and allow it to bubble and for the volume of liquid to reduce by half. Add the stock (or consommé) and cook until reduced by a third. Stir in the tarragon. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug. Serve the sirloin sliced with the gravy, piled into buttered baguette. Good with mustard or horseradish on the side. Serve the sirloin sliced with the gravy, piled into buttered baguette. Good with mustard or horseradish on the side. Recipe tips My butcher sells rolled sirloin with an extra layer of fat tied into it, which helps keep it moist – but as more of this renders out during the searing and roasting process it does mean you end up with more dripping. The bread can be buttered, but it is also very good if you strain off the dripping from the roasting tin, season it will salt and mix with any juices which will collect underneath – you can use this dripping in place – or in addition to – the butter."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad649eb3bdbfd0cc0186f"
} | 01146ee923df01e05748288cd5218e69a33040e6b7369302b376da685e315b0d | Butter-poached lobster with bucatini recipe
First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy-duty kitchen scissors and make a cut along the bottom and top of the shell. Gently remove the shell by placing your thumb in between the shell and the flesh and pushing to separate one from the other. Carefully remove the dark intestinal 'vein' that runs along the top of the tails. Repeat with the remaining tails. Set aside the tail flesh. Reserve all the shells for making the stock.To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. Add the lobster shells to the pan and fry for 2 minutes. Add the tomato, tomato purée and cayenne pepper. Fry for a minute more. Add the brandy, white wine and chicken stock. Bring to the boil briefly, then lower the heat and leave to simmer for 20 minutes. Transfer the stock to a heavy-duty blender. In batches, if necessary, blend to a coarse purée. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use.Now poach the lobster tails. In a small-medium saucepan gently heat the oil, butter, vinegar and garlic. Whisk until combined. Heat to 70C using a cook's thermometer. Place the prepared tails in the butter mixture and poach for 7 minutes. Slice as desired ready for serving. Cook the pasta in boiling salted water according to the packet instructions. Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter.When the pasta is cooked, drain well and return to the pan. While the pasta is still hot, add 200ml/7fl oz of the still-hot stock and stir through to coat evenly. Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock to finish. Serve immediately. First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy-duty kitchen scissors and make a cut along the bottom and top of the shell. Gently remove the shell by placing your thumb in between the shell and the flesh and pushing to separate one from the other. Carefully remove the dark intestinal 'vein' that runs along the top of the tails. Repeat with the remaining tails. Set aside the tail flesh. Reserve all the shells for making the stock. First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy-duty kitchen scissors and make a cut along the bottom and top of the shell. Gently remove the shell by placing your thumb in between the shell and the flesh and pushing to separate one from the other. Carefully remove the dark intestinal 'vein' that runs along the top of the tails. Repeat with the remaining tails. Set aside the tail flesh. Reserve all the shells for making the stock. To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. Add the lobster shells to the pan and fry for 2 minutes. Add the tomato, tomato purée and cayenne pepper. Fry for a minute more. Add the lobster shells to the pan and fry for 2 minutes. Add the tomato, tomato purée and cayenne pepper. Fry for a minute more. Add the brandy, white wine and chicken stock. Bring to the boil briefly, then lower the heat and leave to simmer for 20 minutes. Add the brandy, white wine and chicken stock. Bring to the boil briefly, then lower the heat and leave to simmer for 20 minutes. Transfer the stock to a heavy-duty blender. In batches, if necessary, blend to a coarse purée. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use. Transfer the stock to a heavy-duty blender. In batches, if necessary, blend to a coarse purée. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use. Now poach the lobster tails. In a small-medium saucepan gently heat the oil, butter, vinegar and garlic. Whisk until combined. Heat to 70C using a cook's thermometer. Place the prepared tails in the butter mixture and poach for 7 minutes. Slice as desired ready for serving. Now poach the lobster tails. In a small-medium saucepan gently heat the oil, butter, vinegar and garlic. Whisk until combined. Heat to 70C using a cook's thermometer. Place the prepared tails in the butter mixture and poach for 7 minutes. Slice as desired ready for serving. Cook the pasta in boiling salted water according to the packet instructions. Cook the pasta in boiling salted water according to the packet instructions. Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter. Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter. When the pasta is cooked, drain well and return to the pan. While the pasta is still hot, add 200ml/7fl oz of the still-hot stock and stir through to coat evenly. When the pasta is cooked, drain well and return to the pan. While the pasta is still hot, add 200ml/7fl oz of the still-hot stock and stir through to coat evenly. Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock to finish. Serve immediately. Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock to finish. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butter_poached_lobster_29424",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butter-poached lobster with bucatini recipe",
"content": "First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy-duty kitchen scissors and make a cut along the bottom and top of the shell. Gently remove the shell by placing your thumb in between the shell and the flesh and pushing to separate one from the other. Carefully remove the dark intestinal 'vein' that runs along the top of the tails. Repeat with the remaining tails. Set aside the tail flesh. Reserve all the shells for making the stock.To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. Add the lobster shells to the pan and fry for 2 minutes. Add the tomato, tomato purée and cayenne pepper. Fry for a minute more. Add the brandy, white wine and chicken stock. Bring to the boil briefly, then lower the heat and leave to simmer for 20 minutes. Transfer the stock to a heavy-duty blender. In batches, if necessary, blend to a coarse purée. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use.Now poach the lobster tails. In a small-medium saucepan gently heat the oil, butter, vinegar and garlic. Whisk until combined. Heat to 70C using a cook's thermometer. Place the prepared tails in the butter mixture and poach for 7 minutes. Slice as desired ready for serving. Cook the pasta in boiling salted water according to the packet instructions. Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter.When the pasta is cooked, drain well and return to the pan. While the pasta is still hot, add 200ml/7fl oz of the still-hot stock and stir through to coat evenly. Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock to finish. Serve immediately. First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy-duty kitchen scissors and make a cut along the bottom and top of the shell. Gently remove the shell by placing your thumb in between the shell and the flesh and pushing to separate one from the other. Carefully remove the dark intestinal 'vein' that runs along the top of the tails. Repeat with the remaining tails. Set aside the tail flesh. Reserve all the shells for making the stock. First prepare the lobster tails. To remove the shells from the lobster tails, use a pair of heavy-duty kitchen scissors and make a cut along the bottom and top of the shell. Gently remove the shell by placing your thumb in between the shell and the flesh and pushing to separate one from the other. Carefully remove the dark intestinal 'vein' that runs along the top of the tails. Repeat with the remaining tails. Set aside the tail flesh. Reserve all the shells for making the stock. To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. Add the lobster shells to the pan and fry for 2 minutes. Add the tomato, tomato purée and cayenne pepper. Fry for a minute more. Add the lobster shells to the pan and fry for 2 minutes. Add the tomato, tomato purée and cayenne pepper. Fry for a minute more. Add the brandy, white wine and chicken stock. Bring to the boil briefly, then lower the heat and leave to simmer for 20 minutes. Add the brandy, white wine and chicken stock. Bring to the boil briefly, then lower the heat and leave to simmer for 20 minutes. Transfer the stock to a heavy-duty blender. In batches, if necessary, blend to a coarse purée. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use. Transfer the stock to a heavy-duty blender. In batches, if necessary, blend to a coarse purée. Strain through a muslin-lined sieve into a clean pan, squeezing out as much of the liquid as you can. The stock is now ready to use or freeze for later use. Now poach the lobster tails. In a small-medium saucepan gently heat the oil, butter, vinegar and garlic. Whisk until combined. Heat to 70C using a cook's thermometer. Place the prepared tails in the butter mixture and poach for 7 minutes. Slice as desired ready for serving. Now poach the lobster tails. In a small-medium saucepan gently heat the oil, butter, vinegar and garlic. Whisk until combined. Heat to 70C using a cook's thermometer. Place the prepared tails in the butter mixture and poach for 7 minutes. Slice as desired ready for serving. Cook the pasta in boiling salted water according to the packet instructions. Cook the pasta in boiling salted water according to the packet instructions. Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter. Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter. When the pasta is cooked, drain well and return to the pan. While the pasta is still hot, add 200ml/7fl oz of the still-hot stock and stir through to coat evenly. When the pasta is cooked, drain well and return to the pan. While the pasta is still hot, add 200ml/7fl oz of the still-hot stock and stir through to coat evenly. Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock to finish. Serve immediately. Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock to finish. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad649eb3bdbfd0cc01870"
} | c540601b1be54c88273f49624c5f746c2dd2a4279ff904b6b7ef9491546081ec | Thai grilled lobster with peas and citrus mayo recipe
Grilled lobster with Thai herbs, peas and blackened citrus mayonnaise An average of 0.0 out of 5 stars from 0 ratings Marinated in Thai flavours and served with homemade lime mayonnaise, fresh peas and spinach, this aromatic chargrilled lobster is the perfect special meal for two. 1 lobster (approx. 450g/1lb) 1 lobster (approx. 450g/1lb) 1 lemongrass stalk, smashed4 garlic cloves, finely chopped1 tsp ginger, peeled and finely chopped6 tbsp coconut milk1 bunch coriander stalks, roughly chopped1 tbsp soy sauce1 tsp caster sugar2 tbsp Thai fish sauce 1 lemongrass stalk, smashed 4 garlic cloves, finely chopped 1 tsp ginger, peeled and finely chopped 6 tbsp coconut milk 1 bunch coriander stalks, roughly chopped 1 tbsp soy sauce 1 tsp caster sugar 2 tbsp Thai fish sauce 150g/5½oz fresh peas100g/3½oz baby spinach1 bunch coriander, roughly chopped1 bunch Thai basil, roughly chopped1 bunch mint, roughly chopped1 red chilli, thinly sliced1 shallot, thinly sliced1 lime, juice onlysalt and freshly ground black pepper 150g/5½oz fresh peas 100g/3½oz baby spinach 1 bunch coriander, roughly chopped 1 bunch Thai basil, roughly chopped 1 bunch mint, roughly chopped 1 red chilli, thinly sliced 1 shallot, thinly sliced 1 lime, juice only salt and freshly ground black pepper 2 limes2 medium free-range egg yolks1 tsp Dijon mustard100–150ml/3½–5fl oz olive oil, for blending 2 limes 2 medium free-range egg yolks 1 tsp Dijon mustard 100–150ml/3½–5fl oz olive oil, for blending Method Boil the lobster for 4–5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell.To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal.To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside.To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside.Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2–3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling!To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster. Boil the lobster for 4–5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell. Boil the lobster for 4–5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell. To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal. To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal. To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside. To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside. To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside. To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside. Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2–3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling! Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2–3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling! To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster. To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/grilled_lobster_with_37027",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai grilled lobster with peas and citrus mayo recipe",
"content": "Grilled lobster with Thai herbs, peas and blackened citrus mayonnaise An average of 0.0 out of 5 stars from 0 ratings Marinated in Thai flavours and served with homemade lime mayonnaise, fresh peas and spinach, this aromatic chargrilled lobster is the perfect special meal for two. 1 lobster (approx. 450g/1lb) 1 lobster (approx. 450g/1lb) 1 lemongrass stalk, smashed4 garlic cloves, finely chopped1 tsp ginger, peeled and finely chopped6 tbsp coconut milk1 bunch coriander stalks, roughly chopped1 tbsp soy sauce1 tsp caster sugar2 tbsp Thai fish sauce 1 lemongrass stalk, smashed 4 garlic cloves, finely chopped 1 tsp ginger, peeled and finely chopped 6 tbsp coconut milk 1 bunch coriander stalks, roughly chopped 1 tbsp soy sauce 1 tsp caster sugar 2 tbsp Thai fish sauce 150g/5½oz fresh peas100g/3½oz baby spinach1 bunch coriander, roughly chopped1 bunch Thai basil, roughly chopped1 bunch mint, roughly chopped1 red chilli, thinly sliced1 shallot, thinly sliced1 lime, juice onlysalt and freshly ground black pepper 150g/5½oz fresh peas 100g/3½oz baby spinach 1 bunch coriander, roughly chopped 1 bunch Thai basil, roughly chopped 1 bunch mint, roughly chopped 1 red chilli, thinly sliced 1 shallot, thinly sliced 1 lime, juice only salt and freshly ground black pepper 2 limes2 medium free-range egg yolks1 tsp Dijon mustard100–150ml/3½–5fl oz olive oil, for blending 2 limes 2 medium free-range egg yolks 1 tsp Dijon mustard 100–150ml/3½–5fl oz olive oil, for blending Method Boil the lobster for 4–5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell.To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal.To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside.To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside.Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2–3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling!To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster. Boil the lobster for 4–5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell. Boil the lobster for 4–5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell. To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal. To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal. To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside. To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside. To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside. To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside. Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2–3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling! Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2–3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling! To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster. To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64aeb3bdbfd0cc01871"
} | 435574ab07b51413b832429344287319f77ae11cc2e61f02b724f5a8cce84ab7 | Crab and lobster tart recipe
An average of 0.0 out of 5 stars from 0 ratings Use ready-made pastry and this seafood tart’s a cinch – serve it with a green salad dressed with lemony vinaigrette. 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown 4 free-range eggs2 free-range egg yolks425ml/¾ pint double creampinch freshly grated nutmeg salt and freshly ground black pepper 75g/2½oz grated parmesan250g/9oz white crabmeat1 cooked lobster, meat choppedbunch spring onions butter, for frying 4 free-range eggs 2 free-range egg yolks 425ml/¾ pint double cream pinch freshly grated nutmeg salt and freshly ground black pepper 75g/2½oz grated parmesan 250g/9oz white crabmeat 1 cooked lobster, meat chopped bunch spring onions butter, for frying Method Preheat the oven to 180C/350F/Gas 4.Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre.Remove from the oven and leave to cool. Serve in slices. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Remove from the oven and leave to cool. Serve in slices. Remove from the oven and leave to cool. Serve in slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crab_and_lobster_tart_87817",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab and lobster tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Use ready-made pastry and this seafood tart’s a cinch – serve it with a green salad dressed with lemony vinaigrette. 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown 4 free-range eggs2 free-range egg yolks425ml/¾ pint double creampinch freshly grated nutmeg salt and freshly ground black pepper 75g/2½oz grated parmesan250g/9oz white crabmeat1 cooked lobster, meat choppedbunch spring onions butter, for frying 4 free-range eggs 2 free-range egg yolks 425ml/¾ pint double cream pinch freshly grated nutmeg salt and freshly ground black pepper 75g/2½oz grated parmesan 250g/9oz white crabmeat 1 cooked lobster, meat chopped bunch spring onions butter, for frying Method Preheat the oven to 180C/350F/Gas 4.Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre.Remove from the oven and leave to cool. Serve in slices. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Remove from the oven and leave to cool. Serve in slices. Remove from the oven and leave to cool. Serve in slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64aeb3bdbfd0cc01872"
} | 082761843ec260bbf198203945b2641052235799512542a5747fea3e7bc428a5 | Lobster, tomato and basil spaghetti recipe
For the bisque, cut the cooked lobsters in half lengthways and remove the meat. Roughly chop the lobster meat, except the claw meat, into 2cm/¾in pieces. Reserve the claw meat and lobster shells, and keep everything in the fridge until needed.Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured.Add the reserved lobster shells and tomato purée and cook for a further minute, stirring well.Add the white wine and cook until reduced in volume by half.Add the fish stock, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced and thickened a little.Take off the heat, and allow to cool slightly, then blend in batches in a food processor to a purée. Strain the puréed bisque through a sieve into a clean saucepan and whisk in the remaining butter.Season, to taste, with salt and freshly ground black pepper. Keep warm.For the spaghetti, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions.Drain the spaghetti, reserving a little of the cooking water, and set aside.Meanwhile, heat the olive oil in a frying pan and add the shallots and garlic and cook for two minutes.Add the chopped lobster meat and chopped tomato and heat through.Season with salt and freshly ground black pepper then add the basil, spaghetti, reserved cooking water and a couple of ladles of the bisque. Toss together. (Save the remaining lobster bisque for use in other dishes.)Heat a frying pan until hot, add the butter and reserved lobster claw meat and cook for 1-2 minutes on each side.To serve, pile the spaghetti into serving bowls and top with one lobster claw each and a few basil leaves. For the bisque, cut the cooked lobsters in half lengthways and remove the meat. Roughly chop the lobster meat, except the claw meat, into 2cm/¾in pieces. Reserve the claw meat and lobster shells, and keep everything in the fridge until needed. For the bisque, cut the cooked lobsters in half lengthways and remove the meat. Roughly chop the lobster meat, except the claw meat, into 2cm/¾in pieces. Reserve the claw meat and lobster shells, and keep everything in the fridge until needed. Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured. Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured. Add the reserved lobster shells and tomato purée and cook for a further minute, stirring well. Add the reserved lobster shells and tomato purée and cook for a further minute, stirring well. Add the white wine and cook until reduced in volume by half. Add the white wine and cook until reduced in volume by half. Add the fish stock, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced and thickened a little. Add the fish stock, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced and thickened a little. Take off the heat, and allow to cool slightly, then blend in batches in a food processor to a purée. Take off the heat, and allow to cool slightly, then blend in batches in a food processor to a purée. Strain the puréed bisque through a sieve into a clean saucepan and whisk in the remaining butter. Strain the puréed bisque through a sieve into a clean saucepan and whisk in the remaining butter. Season, to taste, with salt and freshly ground black pepper. Keep warm. Season, to taste, with salt and freshly ground black pepper. Keep warm. For the spaghetti, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions. For the spaghetti, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions. Drain the spaghetti, reserving a little of the cooking water, and set aside. Drain the spaghetti, reserving a little of the cooking water, and set aside. Meanwhile, heat the olive oil in a frying pan and add the shallots and garlic and cook for two minutes. Meanwhile, heat the olive oil in a frying pan and add the shallots and garlic and cook for two minutes. Add the chopped lobster meat and chopped tomato and heat through. Add the chopped lobster meat and chopped tomato and heat through. Season with salt and freshly ground black pepper then add the basil, spaghetti, reserved cooking water and a couple of ladles of the bisque. Toss together. (Save the remaining lobster bisque for use in other dishes.) Season with salt and freshly ground black pepper then add the basil, spaghetti, reserved cooking water and a couple of ladles of the bisque. Toss together. (Save the remaining lobster bisque for use in other dishes.) Heat a frying pan until hot, add the butter and reserved lobster claw meat and cook for 1-2 minutes on each side. Heat a frying pan until hot, add the butter and reserved lobster claw meat and cook for 1-2 minutes on each side. To serve, pile the spaghetti into serving bowls and top with one lobster claw each and a few basil leaves. To serve, pile the spaghetti into serving bowls and top with one lobster claw each and a few basil leaves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lobster_tomato_and_basil_97507",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lobster, tomato and basil spaghetti recipe",
"content": "For the bisque, cut the cooked lobsters in half lengthways and remove the meat. Roughly chop the lobster meat, except the claw meat, into 2cm/¾in pieces. Reserve the claw meat and lobster shells, and keep everything in the fridge until needed.Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured.Add the reserved lobster shells and tomato purée and cook for a further minute, stirring well.Add the white wine and cook until reduced in volume by half.Add the fish stock, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced and thickened a little.Take off the heat, and allow to cool slightly, then blend in batches in a food processor to a purée. Strain the puréed bisque through a sieve into a clean saucepan and whisk in the remaining butter.Season, to taste, with salt and freshly ground black pepper. Keep warm.For the spaghetti, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions.Drain the spaghetti, reserving a little of the cooking water, and set aside.Meanwhile, heat the olive oil in a frying pan and add the shallots and garlic and cook for two minutes.Add the chopped lobster meat and chopped tomato and heat through.Season with salt and freshly ground black pepper then add the basil, spaghetti, reserved cooking water and a couple of ladles of the bisque. Toss together. (Save the remaining lobster bisque for use in other dishes.)Heat a frying pan until hot, add the butter and reserved lobster claw meat and cook for 1-2 minutes on each side.To serve, pile the spaghetti into serving bowls and top with one lobster claw each and a few basil leaves. For the bisque, cut the cooked lobsters in half lengthways and remove the meat. Roughly chop the lobster meat, except the claw meat, into 2cm/¾in pieces. Reserve the claw meat and lobster shells, and keep everything in the fridge until needed. For the bisque, cut the cooked lobsters in half lengthways and remove the meat. Roughly chop the lobster meat, except the claw meat, into 2cm/¾in pieces. Reserve the claw meat and lobster shells, and keep everything in the fridge until needed. Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured. Heat half of the butter in a frying pan until foaming, add the onion, carrot and thyme and cook for 2-3 minutes, or until softened but not coloured. Add the reserved lobster shells and tomato purée and cook for a further minute, stirring well. Add the reserved lobster shells and tomato purée and cook for a further minute, stirring well. Add the white wine and cook until reduced in volume by half. Add the white wine and cook until reduced in volume by half. Add the fish stock, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced and thickened a little. Add the fish stock, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced and thickened a little. Take off the heat, and allow to cool slightly, then blend in batches in a food processor to a purée. Take off the heat, and allow to cool slightly, then blend in batches in a food processor to a purée. Strain the puréed bisque through a sieve into a clean saucepan and whisk in the remaining butter. Strain the puréed bisque through a sieve into a clean saucepan and whisk in the remaining butter. Season, to taste, with salt and freshly ground black pepper. Keep warm. Season, to taste, with salt and freshly ground black pepper. Keep warm. For the spaghetti, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions. For the spaghetti, bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions. Drain the spaghetti, reserving a little of the cooking water, and set aside. Drain the spaghetti, reserving a little of the cooking water, and set aside. Meanwhile, heat the olive oil in a frying pan and add the shallots and garlic and cook for two minutes. Meanwhile, heat the olive oil in a frying pan and add the shallots and garlic and cook for two minutes. Add the chopped lobster meat and chopped tomato and heat through. Add the chopped lobster meat and chopped tomato and heat through. Season with salt and freshly ground black pepper then add the basil, spaghetti, reserved cooking water and a couple of ladles of the bisque. Toss together. (Save the remaining lobster bisque for use in other dishes.) Season with salt and freshly ground black pepper then add the basil, spaghetti, reserved cooking water and a couple of ladles of the bisque. Toss together. (Save the remaining lobster bisque for use in other dishes.) Heat a frying pan until hot, add the butter and reserved lobster claw meat and cook for 1-2 minutes on each side. Heat a frying pan until hot, add the butter and reserved lobster claw meat and cook for 1-2 minutes on each side. To serve, pile the spaghetti into serving bowls and top with one lobster claw each and a few basil leaves. To serve, pile the spaghetti into serving bowls and top with one lobster claw each and a few basil leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64aeb3bdbfd0cc01873"
} | ce4939cf54ca7014a6952cb5b4d092c34dad3fd7119d61f18464d45539272ee2 | Curried lobster mayonnaise rolls recipe
An average of 5.0 out of 5 stars from 1 rating Curried lobster, pickled cucumber and garlic butter fries – all stuffed into brioche rolls for a seriously decadent dinner. 120ml/4fl oz cider vinegar80g/3oz caster sugar1 tsp salt1 star anise1 tsp black onion seeds 1 tsp mustard seeds1 tsp chopped fresh dill1 cucumber, seeds removed and diced 120ml/4fl oz cider vinegar 80g/3oz caster sugar 1 tsp salt 1 star anise 1 tsp black onion seeds 1 tsp mustard seeds 1 tsp chopped fresh dill 1 cucumber, seeds removed and diced 1 whole cooked lobster (about 700g/1lb 9oz), claws left whole, meat removed from the tail2 tbsp chopped fresh dill2 brioche sub rolls, split, to serve 1 whole cooked lobster (about 700g/1lb 9oz), claws left whole, meat removed from the tail 2 tbsp chopped fresh dill 2 brioche sub rolls, split, to serve 100ml/3½fl oz vegetable oil, plus 1 tbsp for frying and extra if needed½ banana shallot, peeled and very finely chopped1 tsp mild curry powder2 free-range egg yolks1 tsp Dijon mustardsplash white wine vinegarsalt 100ml/3½fl oz vegetable oil, plus 1 tbsp for frying and extra if needed ½ banana shallot, peeled and very finely chopped 1 tsp mild curry powder 2 free-range egg yolks 1 tsp Dijon mustard splash white wine vinegar salt large knob butter1 garlic clove, mincedfreshly ground black pepper large knob butter 1 garlic clove, minced freshly ground black pepper 2 potatoes, peeled, cut into shoestring fries and soaked in cold watervegetable oil, for deep frying 2 potatoes, peeled, cut into shoestring fries and soaked in cold water vegetable oil, for deep frying Method To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2–3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour.To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more. To make the garlic butter, mix the butter and garlic together and season with salt and pepper.To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter.To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2–3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper.Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side). To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2–3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour. To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2–3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour. To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more. To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more. To make the garlic butter, mix the butter and garlic together and season with salt and pepper. To make the garlic butter, mix the butter and garlic together and season with salt and pepper. To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter. To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter. To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2–3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper. To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2–3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper. Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side). Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side). | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/curried_lobster_76694",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curried lobster mayonnaise rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Curried lobster, pickled cucumber and garlic butter fries – all stuffed into brioche rolls for a seriously decadent dinner. 120ml/4fl oz cider vinegar80g/3oz caster sugar1 tsp salt1 star anise1 tsp black onion seeds 1 tsp mustard seeds1 tsp chopped fresh dill1 cucumber, seeds removed and diced 120ml/4fl oz cider vinegar 80g/3oz caster sugar 1 tsp salt 1 star anise 1 tsp black onion seeds 1 tsp mustard seeds 1 tsp chopped fresh dill 1 cucumber, seeds removed and diced 1 whole cooked lobster (about 700g/1lb 9oz), claws left whole, meat removed from the tail2 tbsp chopped fresh dill2 brioche sub rolls, split, to serve 1 whole cooked lobster (about 700g/1lb 9oz), claws left whole, meat removed from the tail 2 tbsp chopped fresh dill 2 brioche sub rolls, split, to serve 100ml/3½fl oz vegetable oil, plus 1 tbsp for frying and extra if needed½ banana shallot, peeled and very finely chopped1 tsp mild curry powder2 free-range egg yolks1 tsp Dijon mustardsplash white wine vinegarsalt 100ml/3½fl oz vegetable oil, plus 1 tbsp for frying and extra if needed ½ banana shallot, peeled and very finely chopped 1 tsp mild curry powder 2 free-range egg yolks 1 tsp Dijon mustard splash white wine vinegar salt large knob butter1 garlic clove, mincedfreshly ground black pepper large knob butter 1 garlic clove, minced freshly ground black pepper 2 potatoes, peeled, cut into shoestring fries and soaked in cold watervegetable oil, for deep frying 2 potatoes, peeled, cut into shoestring fries and soaked in cold water vegetable oil, for deep frying Method To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2–3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour.To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more. To make the garlic butter, mix the butter and garlic together and season with salt and pepper.To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter.To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2–3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper.Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side). To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2–3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour. To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2–3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour. To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more. To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more. To make the garlic butter, mix the butter and garlic together and season with salt and pepper. To make the garlic butter, mix the butter and garlic together and season with salt and pepper. To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter. To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter. To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2–3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper. To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2–3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper. Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side). Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64beb3bdbfd0cc01874"
} | caea04337fb766d21315d581dbbc4928502be796770dc8b59d892b5dad0915a4 | Mango and passion fruit meringues recipe
An average of 5.0 out of 5 stars from 1 rating Whip up these pretty individual meringues with any seasonal fruit for an easy dessert that serves lots of people. 2 free-range egg whites100g/3½oz caster sugar 2 free-range egg whites 100g/3½oz caster sugar 1 x 425g/15oz tin sliced mango, drained and chopped roughly3 passion fruit, pulp scooped out200ml/7fl oz double cream, softly whipped 1 x 425g/15oz tin sliced mango, drained and chopped roughly 3 passion fruit, pulp scooped out 200ml/7fl oz double cream, softly whipped Method Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper.Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated.Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed.Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit.To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper. Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated. Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed. Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit. Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit. To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. Recipe tips Make sure you leave enough space between the meringues to allow for spreading during cooking. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mango_and_passion_fruit_29092",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mango and passion fruit meringues recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Whip up these pretty individual meringues with any seasonal fruit for an easy dessert that serves lots of people. 2 free-range egg whites100g/3½oz caster sugar 2 free-range egg whites 100g/3½oz caster sugar 1 x 425g/15oz tin sliced mango, drained and chopped roughly3 passion fruit, pulp scooped out200ml/7fl oz double cream, softly whipped 1 x 425g/15oz tin sliced mango, drained and chopped roughly 3 passion fruit, pulp scooped out 200ml/7fl oz double cream, softly whipped Method Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper.Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated.Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed.Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit.To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper. Preheat the oven to 80C/60C Fan/Gas ¼. Line a baking tray with greaseproof paper. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, one spoon at a time, whisking well after each addition, until the mixture is glossy and all the sugar is fully incorporated. Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Spoon the meringue mixture into a piping bag and pipe 8 small rosettes of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ hours, or until dry to the touch, but still white. Switch off the oven and allow the meringues to cool completely with the door closed. Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit. Meanwhile, for the filling, combined the mango slices and the pulp of the passion fruit. To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. To serve, spoon a dessertspoon full of cream into the hollow of each meringue. Spoon over some mango and passion fruit and serve. Recipe tips Make sure you leave enough space between the meringues to allow for spreading during cooking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64beb3bdbfd0cc01875"
} | 95c4a2feb3129cdd69271132d45f11b66ef2be5aa603e6fce15bdde6a18d0865 | Lobster ravioli with sautéed lobster claw meat recipe
For the dough, put the flours, eggs, egg yolks and salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 1 hour. For the broth, place 500ml/18fl oz of water and all of the broth ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour. For the filling, mix the lobster tail, sea bass, mascarpone, chives and lemon juice together in a bowl. Season with salt and pepper. Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with semolina flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on its thinnest setting. Lay the dough out on a floured surface and cover with a clean, damp tea towel. Repeat with the other portions of dough. Cut out even-sized circles from the dough sheets using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes. Remove with a slotted spoon.Meanwhile, for the lobster claws, heat the oil in a frying pan and sauté the claw meat until just coloured. To serve, divide the ravioli between warmed bowls and top with the claw meat and the broccoli. Strain the broth and then spoon it evenly into the bowls. Drizzle with the olive oil, garnish with the chives and serve immediately. For the dough, put the flours, eggs, egg yolks and salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 1 hour. For the dough, put the flours, eggs, egg yolks and salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 1 hour. For the broth, place 500ml/18fl oz of water and all of the broth ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour. For the broth, place 500ml/18fl oz of water and all of the broth ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour. For the filling, mix the lobster tail, sea bass, mascarpone, chives and lemon juice together in a bowl. Season with salt and pepper. For the filling, mix the lobster tail, sea bass, mascarpone, chives and lemon juice together in a bowl. Season with salt and pepper. Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with semolina flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on its thinnest setting. Lay the dough out on a floured surface and cover with a clean, damp tea towel. Repeat with the other portions of dough. Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with semolina flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on its thinnest setting. Lay the dough out on a floured surface and cover with a clean, damp tea towel. Repeat with the other portions of dough. Cut out even-sized circles from the dough sheets using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal. Cut out even-sized circles from the dough sheets using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes. Remove with a slotted spoon. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes. Remove with a slotted spoon. Meanwhile, for the lobster claws, heat the oil in a frying pan and sauté the claw meat until just coloured. Meanwhile, for the lobster claws, heat the oil in a frying pan and sauté the claw meat until just coloured. To serve, divide the ravioli between warmed bowls and top with the claw meat and the broccoli. Strain the broth and then spoon it evenly into the bowls. Drizzle with the olive oil, garnish with the chives and serve immediately. To serve, divide the ravioli between warmed bowls and top with the claw meat and the broccoli. Strain the broth and then spoon it evenly into the bowls. Drizzle with the olive oil, garnish with the chives and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lobster_ravioli_with_67585",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lobster ravioli with sautéed lobster claw meat recipe",
"content": "For the dough, put the flours, eggs, egg yolks and salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 1 hour. For the broth, place 500ml/18fl oz of water and all of the broth ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour. For the filling, mix the lobster tail, sea bass, mascarpone, chives and lemon juice together in a bowl. Season with salt and pepper. Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with semolina flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on its thinnest setting. Lay the dough out on a floured surface and cover with a clean, damp tea towel. Repeat with the other portions of dough. Cut out even-sized circles from the dough sheets using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes. Remove with a slotted spoon.Meanwhile, for the lobster claws, heat the oil in a frying pan and sauté the claw meat until just coloured. To serve, divide the ravioli between warmed bowls and top with the claw meat and the broccoli. Strain the broth and then spoon it evenly into the bowls. Drizzle with the olive oil, garnish with the chives and serve immediately. For the dough, put the flours, eggs, egg yolks and salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 1 hour. For the dough, put the flours, eggs, egg yolks and salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 1 hour. For the broth, place 500ml/18fl oz of water and all of the broth ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour. For the broth, place 500ml/18fl oz of water and all of the broth ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 1 hour. For the filling, mix the lobster tail, sea bass, mascarpone, chives and lemon juice together in a bowl. Season with salt and pepper. For the filling, mix the lobster tail, sea bass, mascarpone, chives and lemon juice together in a bowl. Season with salt and pepper. Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with semolina flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on its thinnest setting. Lay the dough out on a floured surface and cover with a clean, damp tea towel. Repeat with the other portions of dough. Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with semolina flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on its thinnest setting. Lay the dough out on a floured surface and cover with a clean, damp tea towel. Repeat with the other portions of dough. Cut out even-sized circles from the dough sheets using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal. Cut out even-sized circles from the dough sheets using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes. Remove with a slotted spoon. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes. Remove with a slotted spoon. Meanwhile, for the lobster claws, heat the oil in a frying pan and sauté the claw meat until just coloured. Meanwhile, for the lobster claws, heat the oil in a frying pan and sauté the claw meat until just coloured. To serve, divide the ravioli between warmed bowls and top with the claw meat and the broccoli. Strain the broth and then spoon it evenly into the bowls. Drizzle with the olive oil, garnish with the chives and serve immediately. To serve, divide the ravioli between warmed bowls and top with the claw meat and the broccoli. Strain the broth and then spoon it evenly into the bowls. Drizzle with the olive oil, garnish with the chives and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64beb3bdbfd0cc01876"
} | 3ce6bd991608ffc6f8f13c64b72eeac0d5a87611f5499ee681c2c93c6da71759 | Passion fruit and lime Charlotte russe recipe
Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. Line 2 baking sheets with baking parchment and draw ten 11cm/4¼in lines, 2½cm/1in apart on each sheet. Turn the parchment over so the ink/pencil line is underneath, to use as a template. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. Sieve the flour, cornflour and salt over the mixture and gently fold in. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated. Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool).Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then remove form the baking parchment with a palette knife. Leave to cool completely on a wire rack. For the bavarois, pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and then add to the mixture. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard might split). Remove from the heat.Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée. Leave to cool completely. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the passion fruit bavarois. When the savoiardi are cold, stand them vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright. Spoon the bavarois into the savoiardi lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set.For the lime jelly, place the lime zest and juice, sugar and 150ml/5fl oz water in a pan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug. Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for 3-4 hours until set. When ready to serve, remove the Charlotte from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. Line 2 baking sheets with baking parchment and draw ten 11cm/4¼in lines, 2½cm/1in apart on each sheet. Turn the parchment over so the ink/pencil line is underneath, to use as a template. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. Line 2 baking sheets with baking parchment and draw ten 11cm/4¼in lines, 2½cm/1in apart on each sheet. Turn the parchment over so the ink/pencil line is underneath, to use as a template. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. Sieve the flour, cornflour and salt over the mixture and gently fold in. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. Sieve the flour, cornflour and salt over the mixture and gently fold in. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated. Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool). Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool). Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then remove form the baking parchment with a palette knife. Leave to cool completely on a wire rack. Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then remove form the baking parchment with a palette knife. Leave to cool completely on a wire rack. For the bavarois, pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and then add to the mixture. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard might split). Remove from the heat. For the bavarois, pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and then add to the mixture. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard might split). Remove from the heat. Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée. Leave to cool completely. Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée. Leave to cool completely. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the passion fruit bavarois. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the passion fruit bavarois. When the savoiardi are cold, stand them vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright. Spoon the bavarois into the savoiardi lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set. When the savoiardi are cold, stand them vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright. Spoon the bavarois into the savoiardi lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set. For the lime jelly, place the lime zest and juice, sugar and 150ml/5fl oz water in a pan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat. For the lime jelly, place the lime zest and juice, sugar and 150ml/5fl oz water in a pan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug. Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for 3-4 hours until set. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug. Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for 3-4 hours until set. When ready to serve, remove the Charlotte from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit. When ready to serve, remove the Charlotte from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/passionfruit_and_lime_35313",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Passion fruit and lime Charlotte russe recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. Line 2 baking sheets with baking parchment and draw ten 11cm/4¼in lines, 2½cm/1in apart on each sheet. Turn the parchment over so the ink/pencil line is underneath, to use as a template. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. Sieve the flour, cornflour and salt over the mixture and gently fold in. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated. Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool).Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then remove form the baking parchment with a palette knife. Leave to cool completely on a wire rack. For the bavarois, pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and then add to the mixture. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard might split). Remove from the heat.Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée. Leave to cool completely. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the passion fruit bavarois. When the savoiardi are cold, stand them vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright. Spoon the bavarois into the savoiardi lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set.For the lime jelly, place the lime zest and juice, sugar and 150ml/5fl oz water in a pan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug. Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for 3-4 hours until set. When ready to serve, remove the Charlotte from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. Line 2 baking sheets with baking parchment and draw ten 11cm/4¼in lines, 2½cm/1in apart on each sheet. Turn the parchment over so the ink/pencil line is underneath, to use as a template. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. Line 2 baking sheets with baking parchment and draw ten 11cm/4¼in lines, 2½cm/1in apart on each sheet. Turn the parchment over so the ink/pencil line is underneath, to use as a template. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. Sieve the flour, cornflour and salt over the mixture and gently fold in. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. Sieve the flour, cornflour and salt over the mixture and gently fold in. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated. Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool). Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool). Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then remove form the baking parchment with a palette knife. Leave to cool completely on a wire rack. Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then remove form the baking parchment with a palette knife. Leave to cool completely on a wire rack. For the bavarois, pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and then add to the mixture. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard might split). Remove from the heat. For the bavarois, pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and then add to the mixture. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon (do not boil as the custard might split). Remove from the heat. Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée. Leave to cool completely. Transfer to a clean bowl and leave to cool slightly before folding in the passion fruit purée. Leave to cool completely. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the passion fruit bavarois. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the passion fruit bavarois. When the savoiardi are cold, stand them vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright. Spoon the bavarois into the savoiardi lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set. When the savoiardi are cold, stand them vertically, next to each other, around the inside edge of the tin. Arrange them tightly together to form a seal and squash them slightly together so they remain upright. Spoon the bavarois into the savoiardi lined tin. Cover with cling film and chill in the fridge for 3-4 hours until set. For the lime jelly, place the lime zest and juice, sugar and 150ml/5fl oz water in a pan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat. For the lime jelly, place the lime zest and juice, sugar and 150ml/5fl oz water in a pan. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug. Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for 3-4 hours until set. Drain the gelatine, squeezing out any excess moisture and add it to the pan. Stir until the gelatine has dissolved, then pass through a fine sieve into a jug. Add the food colouring paste to make a lime green jelly. Leave to cool until just beginning to set, then pour over the surface of the set bavarois and chill for 3-4 hours until set. When ready to serve, remove the Charlotte from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit. When ready to serve, remove the Charlotte from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64beb3bdbfd0cc01877"
} | d45dd4d80afe94f88f712ccc6fb7eac94b595a06d0f18198218e782adbff3f8d | Tropical churros recipe
For the dipping sauce, blend the mango and lemon juice to a purée using a food processor.Set a large, heatproof bowl over a pan of gently simmering water. Scrape the seeds and pulp out of the passion fruits and push through a sieve into the bowl. Discard the seeds. Add the mango purée, egg, egg yolk and sugar to the bowl. Stir frequently until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter one piece at a time. Set aside to cool.Once cool, lightly whip the double cream in a separate bowl. Gently fold it into the passion fruit and mango mixture. Set asideFor the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside.Put the remaining 100g/3½oz desiccated coconut in a spice grinder and blend to a fine powder. Transfer to a frying pan and lightly toast.In a large saucepan, combine 300ml/10fl oz water with the remaining sugar, the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil.In a separate bowl, mix together the flour and toasted coconut. Add this to the boiling sugar mixture and mix well using a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. Let the dough cool slightly, then transfer the mixture to a large piping bag fitted with a large star nozzle.Line two large baking trays with greaseproof paper. Pipe 18 churros in teardrop shapes, then cover and chill them for 10 minutes.Heat the sunflower oil in a deep-fat fryer or a large heavy-based pan until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying. Don’t overcrowd the pan or the oil will get too cold and the churros won’t cook properly. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce. For the dipping sauce, blend the mango and lemon juice to a purée using a food processor. For the dipping sauce, blend the mango and lemon juice to a purée using a food processor. Set a large, heatproof bowl over a pan of gently simmering water. Scrape the seeds and pulp out of the passion fruits and push through a sieve into the bowl. Discard the seeds. Add the mango purée, egg, egg yolk and sugar to the bowl. Stir frequently until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter one piece at a time. Set aside to cool. Set a large, heatproof bowl over a pan of gently simmering water. Scrape the seeds and pulp out of the passion fruits and push through a sieve into the bowl. Discard the seeds. Add the mango purée, egg, egg yolk and sugar to the bowl. Stir frequently until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter one piece at a time. Set aside to cool. Once cool, lightly whip the double cream in a separate bowl. Gently fold it into the passion fruit and mango mixture. Set aside Once cool, lightly whip the double cream in a separate bowl. Gently fold it into the passion fruit and mango mixture. Set aside For the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside. For the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside. Put the remaining 100g/3½oz desiccated coconut in a spice grinder and blend to a fine powder. Transfer to a frying pan and lightly toast. Put the remaining 100g/3½oz desiccated coconut in a spice grinder and blend to a fine powder. Transfer to a frying pan and lightly toast. In a large saucepan, combine 300ml/10fl oz water with the remaining sugar, the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil. In a large saucepan, combine 300ml/10fl oz water with the remaining sugar, the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil. In a separate bowl, mix together the flour and toasted coconut. Add this to the boiling sugar mixture and mix well using a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. Let the dough cool slightly, then transfer the mixture to a large piping bag fitted with a large star nozzle. In a separate bowl, mix together the flour and toasted coconut. Add this to the boiling sugar mixture and mix well using a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. Let the dough cool slightly, then transfer the mixture to a large piping bag fitted with a large star nozzle. Line two large baking trays with greaseproof paper. Pipe 18 churros in teardrop shapes, then cover and chill them for 10 minutes. Line two large baking trays with greaseproof paper. Pipe 18 churros in teardrop shapes, then cover and chill them for 10 minutes. Heat the sunflower oil in a deep-fat fryer or a large heavy-based pan until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the sunflower oil in a deep-fat fryer or a large heavy-based pan until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying. Don’t overcrowd the pan or the oil will get too cold and the churros won’t cook properly. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying. Don’t overcrowd the pan or the oil will get too cold and the churros won’t cook properly. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce. Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tropical_churros_98806",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tropical churros recipe",
"content": "For the dipping sauce, blend the mango and lemon juice to a purée using a food processor.Set a large, heatproof bowl over a pan of gently simmering water. Scrape the seeds and pulp out of the passion fruits and push through a sieve into the bowl. Discard the seeds. Add the mango purée, egg, egg yolk and sugar to the bowl. Stir frequently until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter one piece at a time. Set aside to cool.Once cool, lightly whip the double cream in a separate bowl. Gently fold it into the passion fruit and mango mixture. Set asideFor the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside.Put the remaining 100g/3½oz desiccated coconut in a spice grinder and blend to a fine powder. Transfer to a frying pan and lightly toast.In a large saucepan, combine 300ml/10fl oz water with the remaining sugar, the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil.In a separate bowl, mix together the flour and toasted coconut. Add this to the boiling sugar mixture and mix well using a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. Let the dough cool slightly, then transfer the mixture to a large piping bag fitted with a large star nozzle.Line two large baking trays with greaseproof paper. Pipe 18 churros in teardrop shapes, then cover and chill them for 10 minutes.Heat the sunflower oil in a deep-fat fryer or a large heavy-based pan until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying. Don’t overcrowd the pan or the oil will get too cold and the churros won’t cook properly. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce. For the dipping sauce, blend the mango and lemon juice to a purée using a food processor. For the dipping sauce, blend the mango and lemon juice to a purée using a food processor. Set a large, heatproof bowl over a pan of gently simmering water. Scrape the seeds and pulp out of the passion fruits and push through a sieve into the bowl. Discard the seeds. Add the mango purée, egg, egg yolk and sugar to the bowl. Stir frequently until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter one piece at a time. Set aside to cool. Set a large, heatproof bowl over a pan of gently simmering water. Scrape the seeds and pulp out of the passion fruits and push through a sieve into the bowl. Discard the seeds. Add the mango purée, egg, egg yolk and sugar to the bowl. Stir frequently until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the butter one piece at a time. Set aside to cool. Once cool, lightly whip the double cream in a separate bowl. Gently fold it into the passion fruit and mango mixture. Set aside Once cool, lightly whip the double cream in a separate bowl. Gently fold it into the passion fruit and mango mixture. Set aside For the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside. For the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside. Put the remaining 100g/3½oz desiccated coconut in a spice grinder and blend to a fine powder. Transfer to a frying pan and lightly toast. Put the remaining 100g/3½oz desiccated coconut in a spice grinder and blend to a fine powder. Transfer to a frying pan and lightly toast. In a large saucepan, combine 300ml/10fl oz water with the remaining sugar, the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil. In a large saucepan, combine 300ml/10fl oz water with the remaining sugar, the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil. In a separate bowl, mix together the flour and toasted coconut. Add this to the boiling sugar mixture and mix well using a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. Let the dough cool slightly, then transfer the mixture to a large piping bag fitted with a large star nozzle. In a separate bowl, mix together the flour and toasted coconut. Add this to the boiling sugar mixture and mix well using a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. Let the dough cool slightly, then transfer the mixture to a large piping bag fitted with a large star nozzle. Line two large baking trays with greaseproof paper. Pipe 18 churros in teardrop shapes, then cover and chill them for 10 minutes. Line two large baking trays with greaseproof paper. Pipe 18 churros in teardrop shapes, then cover and chill them for 10 minutes. Heat the sunflower oil in a deep-fat fryer or a large heavy-based pan until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the sunflower oil in a deep-fat fryer or a large heavy-based pan until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying. Don’t overcrowd the pan or the oil will get too cold and the churros won’t cook properly. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying. Don’t overcrowd the pan or the oil will get too cold and the churros won’t cook properly. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce. Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64ceb3bdbfd0cc01878"
} | b6df298193fd48e2bced126d2f2216aa2652d7b2cd32870cc410cd1a0eb2c004 | Seared sirloin, baked onion and lardon mash recipe
To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance.Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes.Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper.To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on.Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on.For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot.Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks.Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks.Season with salt and pepper then add a knob of butter to finish.To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance. To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance. Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes. Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes. Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper. To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on. To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on. Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on. Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on. For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot. For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot. Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks. Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks. Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks. Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks. Season with salt and pepper then add a knob of butter to finish. Season with salt and pepper then add a knob of butter to finish. To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seared_sirloin_baked_52277",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seared sirloin, baked onion and lardon mash recipe",
"content": "To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance.Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes.Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper.To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on.Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on.For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot.Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks.Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks.Season with salt and pepper then add a knob of butter to finish.To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance. To make the lardon mash, put the chopped potatoes into a large saucepan of cold water along with a pinch of salt. Bring to the boil then simmer for 15–20 minutes. The potatoes are ready when you can skewer a potato without any resistance. Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes. Drain and return to the pan. Set aside with the lid on to allow the potatoes to steam for about 5 minutes. Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Meanwhile, put a large frying pan over a high heat. Once hot, add the lardons and cook until crispy. Once crisp, remove the lardons and leave the fat in the pan. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper. Mash the potatoes (preferably using a ricer) and add them to the bacon fat reserved in the frying pan. Place over a low heat, then add the cream, butter and some lardons. Mix through, taste, and season with pepper. To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on. To make the onions, preheat the oven to 180C/160C Fan/Gas 4. Cut away the tops and roots of the onions, but leave the skins on. Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on. Put the onions in a baking dish. Add the thyme, a knob of butter, and a pinch of salt and pepper on top of each onion. Bake for 60–90 minutes. Or until the onions are soft and caramelised. Leave the oven on. For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot. For the steak, add a splash of oil to an ovenproof frying pan. Heat until the pan is smoking hot. Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks. Season your steak with salt and rub it in, then add to the hot pan. Sear for 2 minutes on one side then flip and fry for a further 2 minutes. If your pan is large you could cook two steaks at a time, but otherwise cook them separately. Remove from the pan and set aside to rest on a warm plate. Repeat to cook the remaining steaks. Keep the pan and any fat from frying the steaks. Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Add the butter, thyme and steaks to a baking tray, transfer the tray to the oven for about 2 minutes to finish (depending on the thickness of the steaks). Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks. Put the pan used to cook the steaks over a medium heat. Add the plain flour to the fat remaining from cooking the steaks. Stir to make a roux and cook for a minute. Slowly add the beef stock whisking all the time so you don't end up with lumpy gravy. Once all the stock is incorporated, keep stirring until thickened to your liking. Add any juices from the resting steaks. Season with salt and pepper then add a knob of butter to finish. Season with salt and pepper then add a knob of butter to finish. To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons. To serve, serve the steaks immediately alongside the mash and baked onion. Finish with a sprinkle of crispy lardons."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64ceb3bdbfd0cc01879"
} | bfb8aba0b1d19a687a91b6c876774eb7a946885880c47912d60063130cf50896 | Beef Wellington parcels recipe
An average of 5.0 out of 5 stars from 3 ratings Treat your guests to these individual beef Wellingtons – they’re surprisingly simple to prepare. 10g dried porcini1 tbsp butter3 shallots, finely chopped 300g/10½oz chestnut mushrooms, finely chopped3 thyme sprigs 100ml/3½fl oz brandy 100ml/3½fl oz single cream 10g dried porcini 1 tbsp butter 3 shallots, finely chopped 300g/10½oz chestnut mushrooms, finely chopped 3 thyme sprigs 100ml/3½fl oz brandy 100ml/3½fl oz single cream 6 thick beef fillet steaks with a good marbling of fat1 tbsp olive oil2 tsp English mustardplain flour, for dusting500g/1lb 2oz puff pastry1 large free-range egg, beatensea salt and freshly ground black pepper 6 thick beef fillet steaks with a good marbling of fat 1 tbsp olive oil 2 tsp English mustard plain flour, for dusting 500g/1lb 2oz puff pastry 1 large free-range egg, beaten sea salt and freshly ground black pepper 400g/14oz seasonal greens, steamed 400g/14oz seasonal greens, steamed Method For the filling, first soak the porcini in boiling water for 10–15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely.Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely.For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard.Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet.Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down.Cook in the oven for 15–20 minutes for medium rare, or to your liking.Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens. For the filling, first soak the porcini in boiling water for 10–15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely. For the filling, first soak the porcini in boiling water for 10–15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely. Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely. Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely. For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard. For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet. Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down. Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down. Cook in the oven for 15–20 minutes for medium rare, or to your liking. Cook in the oven for 15–20 minutes for medium rare, or to your liking. Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens. Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_wellington_95545",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef Wellington parcels recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Treat your guests to these individual beef Wellingtons – they’re surprisingly simple to prepare. 10g dried porcini1 tbsp butter3 shallots, finely chopped 300g/10½oz chestnut mushrooms, finely chopped3 thyme sprigs 100ml/3½fl oz brandy 100ml/3½fl oz single cream 10g dried porcini 1 tbsp butter 3 shallots, finely chopped 300g/10½oz chestnut mushrooms, finely chopped 3 thyme sprigs 100ml/3½fl oz brandy 100ml/3½fl oz single cream 6 thick beef fillet steaks with a good marbling of fat1 tbsp olive oil2 tsp English mustardplain flour, for dusting500g/1lb 2oz puff pastry1 large free-range egg, beatensea salt and freshly ground black pepper 6 thick beef fillet steaks with a good marbling of fat 1 tbsp olive oil 2 tsp English mustard plain flour, for dusting 500g/1lb 2oz puff pastry 1 large free-range egg, beaten sea salt and freshly ground black pepper 400g/14oz seasonal greens, steamed 400g/14oz seasonal greens, steamed Method For the filling, first soak the porcini in boiling water for 10–15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely.Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely.For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard.Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet.Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down.Cook in the oven for 15–20 minutes for medium rare, or to your liking.Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens. For the filling, first soak the porcini in boiling water for 10–15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely. For the filling, first soak the porcini in boiling water for 10–15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely. Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely. Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely. For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard. For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet. Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet. Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down. Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down. Cook in the oven for 15–20 minutes for medium rare, or to your liking. Cook in the oven for 15–20 minutes for medium rare, or to your liking. Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens. Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64ceb3bdbfd0cc0187a"
} | a6926070325b6ed0b6afe90af8aa9186618d3ef0e2c90938553c0b931792837f | Spiced lamb shanks recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_lamb_shanks_51694_16x9.jpg Slow-roasted lamb shanks takes time, but not effort, and you will be rewarded with the most succulent and tender meat. olive oil, for frying4 lamb shanks3 brown onions, finely chopped6 garlic cloves, crushed1 tsp mild (Kashmiri) chilli powder1 tsp ground cumin1 tsp ground coriander2 fresh rosemary sprigs, leaves removed and finely chopped1 tbsp soft light brown sugar2 tbsp plain flour2 tbsp tomato purée1 × 400g tin chopped tomatoes400ml/14fl oz red wine1 litre/1¾ pints beef stocksmall handful of fresh flatleaf parsley leaves, roughly choppedsea salt and freshly ground black peppermashed potato, to serve olive oil, for frying 4 lamb shanks 3 brown onions, finely chopped 6 garlic cloves, crushed 1 tsp mild (Kashmiri) chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 fresh rosemary sprigs, leaves removed and finely chopped 1 tbsp soft light brown sugar 2 tbsp plain flour 2 tbsp tomato purée 1 × 400g tin chopped tomatoes 400ml/14fl oz red wine 1 litre/1¾ pints beef stock small handful of fresh flatleaf parsley leaves, roughly chopped sea salt and freshly ground black pepper mashed potato, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate.Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic.Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley.Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate. Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate. Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic. Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic. Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_lamb_shanks_51694",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced lamb shanks recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_lamb_shanks_51694_16x9.jpg Slow-roasted lamb shanks takes time, but not effort, and you will be rewarded with the most succulent and tender meat. olive oil, for frying4 lamb shanks3 brown onions, finely chopped6 garlic cloves, crushed1 tsp mild (Kashmiri) chilli powder1 tsp ground cumin1 tsp ground coriander2 fresh rosemary sprigs, leaves removed and finely chopped1 tbsp soft light brown sugar2 tbsp plain flour2 tbsp tomato purée1 × 400g tin chopped tomatoes400ml/14fl oz red wine1 litre/1¾ pints beef stocksmall handful of fresh flatleaf parsley leaves, roughly choppedsea salt and freshly ground black peppermashed potato, to serve olive oil, for frying 4 lamb shanks 3 brown onions, finely chopped 6 garlic cloves, crushed 1 tsp mild (Kashmiri) chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 fresh rosemary sprigs, leaves removed and finely chopped 1 tbsp soft light brown sugar 2 tbsp plain flour 2 tbsp tomato purée 1 × 400g tin chopped tomatoes 400ml/14fl oz red wine 1 litre/1¾ pints beef stock small handful of fresh flatleaf parsley leaves, roughly chopped sea salt and freshly ground black pepper mashed potato, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate.Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic.Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley.Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate. Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate. Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic. Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic. Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64deb3bdbfd0cc0187b"
} | 4c2c69c41d42ec9ca346db6b132756e877c93228588ab2b9cfa08a1a9fb9cebd | Greek-style beans recipe
An average of 4.6 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek-style_beans_55449_16x9.jpg The Doctor's Kitchen, aka Dr Rupy Aujla, makes his fantastic Greek-style beans. Perfect for when you are short on time, but want a healthy, hearty meal. 2 tbsp olive oil½ red onion, thinly sliced400g tin chopped tomatoes1 tbsp runny honey1 small red chilli, deseeded and finely chopped1 tsp ground cinnamon½ tsp paprika1 tsp dried oregano400g tin butter beans, drained and rinsed (can also use chickpeas or other white beans)150g/5½oz chard, spinach or spring greens, roughly chopped10g fresh flatleaf parsley, leaves and stalks finely chopped 2 tbsp olive oil ½ red onion, thinly sliced 400g tin chopped tomatoes 1 tbsp runny honey 1 small red chilli, deseeded and finely chopped 1 tsp ground cinnamon ½ tsp paprika 1 tsp dried oregano 400g tin butter beans, drained and rinsed (can also use chickpeas or other white beans) 150g/5½oz chard, spinach or spring greens, roughly chopped 10g fresh flatleaf parsley, leaves and stalks finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened.Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens.Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.)Scatter over the parsley and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened. Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens. Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens. Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.) Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.) Scatter over the parsley and serve. Scatter over the parsley and serve. Recipe tips Use whatever beans and greens you have, it'll taste great! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/greek-style_beans_55449",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Greek-style beans recipe",
"content": "An average of 4.6 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek-style_beans_55449_16x9.jpg The Doctor's Kitchen, aka Dr Rupy Aujla, makes his fantastic Greek-style beans. Perfect for when you are short on time, but want a healthy, hearty meal. 2 tbsp olive oil½ red onion, thinly sliced400g tin chopped tomatoes1 tbsp runny honey1 small red chilli, deseeded and finely chopped1 tsp ground cinnamon½ tsp paprika1 tsp dried oregano400g tin butter beans, drained and rinsed (can also use chickpeas or other white beans)150g/5½oz chard, spinach or spring greens, roughly chopped10g fresh flatleaf parsley, leaves and stalks finely chopped 2 tbsp olive oil ½ red onion, thinly sliced 400g tin chopped tomatoes 1 tbsp runny honey 1 small red chilli, deseeded and finely chopped 1 tsp ground cinnamon ½ tsp paprika 1 tsp dried oregano 400g tin butter beans, drained and rinsed (can also use chickpeas or other white beans) 150g/5½oz chard, spinach or spring greens, roughly chopped 10g fresh flatleaf parsley, leaves and stalks finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened.Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens.Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.)Scatter over the parsley and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened. Heat the oil in a large oven-proof frying pan over a medium heat. Add the onion and season with salt and pepper. Cook for 2-3 minutes until softened. Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens. Add the tomatoes, honey, chilli, cinnamon, paprika and oregano. Simmer for a few minutes. Stir in the beans and the greens. Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.) Bake for 20 minutes until the edges brown. (If you don’t have an ovenproof frying pan, tip the mixture into a baking dish.) Scatter over the parsley and serve. Scatter over the parsley and serve. Recipe tips Use whatever beans and greens you have, it'll taste great!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64deb3bdbfd0cc0187c"
} | 4be8768f8196e4a731d6019533214103addcd61bb798fc818cca0fa45b999c02 | Poulet sauté au vinaigre recipe
Remove the legs from the chicken and separate the thighs from the drumsticks.Using poultry shears or heavy scissors, cut the breasts from the carcass, keeping the breast meat attached to the breast bone. Then separate the breasts.Cut each chicken breast into two or three, depending on the size. One piece of each breast will have the wing attached - keep this, but remove the wing tip.Preheat the oven to 180C/350C/Gas 4.Heat a splash of oil in a large, wide, lidded, oven-proof pan. Season the chicken and fry until golden-brown and crisp.Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp. Dice the tomato flesh into a small dice and put to one side. Remove the chicken from the pan and set to one side. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary. Return the chicken to the pan, cover with a lid and transfer to the oven. Bake for a further 20 minutes or until the chicken is cooked through.Lift the chicken from the pan and set aside and keep warm. Strain the sauce through a sieve into a clean pan and bring back to a boil. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly. Check the seasoning a final time and then add the diced tomato and tarragon. To serve, pour the sauce over the chicken and serve. This is particularly good with buttery mashed potato. Remove the legs from the chicken and separate the thighs from the drumsticks. Remove the legs from the chicken and separate the thighs from the drumsticks. Using poultry shears or heavy scissors, cut the breasts from the carcass, keeping the breast meat attached to the breast bone. Then separate the breasts. Using poultry shears or heavy scissors, cut the breasts from the carcass, keeping the breast meat attached to the breast bone. Then separate the breasts. Cut each chicken breast into two or three, depending on the size. One piece of each breast will have the wing attached - keep this, but remove the wing tip. Cut each chicken breast into two or three, depending on the size. One piece of each breast will have the wing attached - keep this, but remove the wing tip. Preheat the oven to 180C/350C/Gas 4. Preheat the oven to 180C/350C/Gas 4. Heat a splash of oil in a large, wide, lidded, oven-proof pan. Season the chicken and fry until golden-brown and crisp. Heat a splash of oil in a large, wide, lidded, oven-proof pan. Season the chicken and fry until golden-brown and crisp. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp. Dice the tomato flesh into a small dice and put to one side. Dice the tomato flesh into a small dice and put to one side. Remove the chicken from the pan and set to one side. Remove the chicken from the pan and set to one side. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary. Return the chicken to the pan, cover with a lid and transfer to the oven. Return the chicken to the pan, cover with a lid and transfer to the oven. Bake for a further 20 minutes or until the chicken is cooked through. Bake for a further 20 minutes or until the chicken is cooked through. Lift the chicken from the pan and set aside and keep warm. Lift the chicken from the pan and set aside and keep warm. Strain the sauce through a sieve into a clean pan and bring back to a boil. Strain the sauce through a sieve into a clean pan and bring back to a boil. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly. Check the seasoning a final time and then add the diced tomato and tarragon. Check the seasoning a final time and then add the diced tomato and tarragon. To serve, pour the sauce over the chicken and serve. This is particularly good with buttery mashed potato. To serve, pour the sauce over the chicken and serve. This is particularly good with buttery mashed potato. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/poulet_saut_au_vinaigre_50938",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poulet sauté au vinaigre recipe",
"content": "Remove the legs from the chicken and separate the thighs from the drumsticks.Using poultry shears or heavy scissors, cut the breasts from the carcass, keeping the breast meat attached to the breast bone. Then separate the breasts.Cut each chicken breast into two or three, depending on the size. One piece of each breast will have the wing attached - keep this, but remove the wing tip.Preheat the oven to 180C/350C/Gas 4.Heat a splash of oil in a large, wide, lidded, oven-proof pan. Season the chicken and fry until golden-brown and crisp.Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp. Dice the tomato flesh into a small dice and put to one side. Remove the chicken from the pan and set to one side. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary. Return the chicken to the pan, cover with a lid and transfer to the oven. Bake for a further 20 minutes or until the chicken is cooked through.Lift the chicken from the pan and set aside and keep warm. Strain the sauce through a sieve into a clean pan and bring back to a boil. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly. Check the seasoning a final time and then add the diced tomato and tarragon. To serve, pour the sauce over the chicken and serve. This is particularly good with buttery mashed potato. Remove the legs from the chicken and separate the thighs from the drumsticks. Remove the legs from the chicken and separate the thighs from the drumsticks. Using poultry shears or heavy scissors, cut the breasts from the carcass, keeping the breast meat attached to the breast bone. Then separate the breasts. Using poultry shears or heavy scissors, cut the breasts from the carcass, keeping the breast meat attached to the breast bone. Then separate the breasts. Cut each chicken breast into two or three, depending on the size. One piece of each breast will have the wing attached - keep this, but remove the wing tip. Cut each chicken breast into two or three, depending on the size. One piece of each breast will have the wing attached - keep this, but remove the wing tip. Preheat the oven to 180C/350C/Gas 4. Preheat the oven to 180C/350C/Gas 4. Heat a splash of oil in a large, wide, lidded, oven-proof pan. Season the chicken and fry until golden-brown and crisp. Heat a splash of oil in a large, wide, lidded, oven-proof pan. Season the chicken and fry until golden-brown and crisp. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp. Dice the tomato flesh into a small dice and put to one side. Dice the tomato flesh into a small dice and put to one side. Remove the chicken from the pan and set to one side. Remove the chicken from the pan and set to one side. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary. Return the chicken to the pan, cover with a lid and transfer to the oven. Return the chicken to the pan, cover with a lid and transfer to the oven. Bake for a further 20 minutes or until the chicken is cooked through. Bake for a further 20 minutes or until the chicken is cooked through. Lift the chicken from the pan and set aside and keep warm. Lift the chicken from the pan and set aside and keep warm. Strain the sauce through a sieve into a clean pan and bring back to a boil. Strain the sauce through a sieve into a clean pan and bring back to a boil. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly. Check the seasoning a final time and then add the diced tomato and tarragon. Check the seasoning a final time and then add the diced tomato and tarragon. To serve, pour the sauce over the chicken and serve. This is particularly good with buttery mashed potato. To serve, pour the sauce over the chicken and serve. This is particularly good with buttery mashed potato."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64deb3bdbfd0cc0187d"
} | c49520c5a65249a096b614dd4191806b84e49738ca1fa788830d1f0c3be48648 | Roast beef with Yorkshire puddings recipe
First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight.Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature. Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper.Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb).While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7.Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway.Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top. First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight. First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight. Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature. Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature. Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper. Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper. Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb). Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb). While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy. While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7. Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy. Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy. Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes. Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway. Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden. Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden. While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season. While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roastbeefwithyorkshi_87605",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast beef with Yorkshire puddings recipe",
"content": "First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight.Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature. Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper.Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb).While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7.Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway.Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top. First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight. First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight. Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature. Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature. Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper. Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper. Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb). Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb). While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy. While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7. Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy. Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy. Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes. Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway. Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden. Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden. While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season. While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64eeb3bdbfd0cc0187e"
} | c25ab6345638e9d69ea5d76cf51d4ce16a5bae4f690b5a480e4e678e5a17c16a | Spotted dick and custard recipe
An average of 3.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spotteddickandcustar_87835_16x9.jpg Recreate the best of nursery puddings from school dinner days with this traditional steamed pudding. 300g/10oz plain flour10g/2 tsp baking powder150g/5oz shredded suet75g/3oz caster sugar110g/4oz currants1 lemon, zest only200ml/7fl oz milkbutter, for greasing 300g/10oz plain flour 10g/2 tsp baking powder 150g/5oz shredded suet 75g/3oz caster sugar 110g/4oz currants 1 lemon, zest only 200ml/7fl oz milk butter, for greasing 200ml/7fl oz milk200ml/7fl oz double cream6 free-range egg yolks75g/3oz caster sugar 200ml/7fl oz milk 200ml/7fl oz double cream 6 free-range egg yolks 75g/3oz caster sugar Method For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.Add the milk and stir to make a soft dough.Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.Cover with the lid, bring to a boil and simmer for one hour.For the custard, place the milk and cream into a saucepan and bring to a simmer.Place the egg yolks and sugar into a bowl and whisk together until light and frothy.Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. Add the milk and stir to make a soft dough. Add the milk and stir to make a soft dough. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Cover with the lid, bring to a boil and simmer for one hour. Cover with the lid, bring to a boil and simmer for one hour. For the custard, place the milk and cream into a saucepan and bring to a simmer. For the custard, place the milk and cream into a saucepan and bring to a simmer. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spotteddickandcustar_87835",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spotted dick and custard recipe",
"content": "An average of 3.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spotteddickandcustar_87835_16x9.jpg Recreate the best of nursery puddings from school dinner days with this traditional steamed pudding. 300g/10oz plain flour10g/2 tsp baking powder150g/5oz shredded suet75g/3oz caster sugar110g/4oz currants1 lemon, zest only200ml/7fl oz milkbutter, for greasing 300g/10oz plain flour 10g/2 tsp baking powder 150g/5oz shredded suet 75g/3oz caster sugar 110g/4oz currants 1 lemon, zest only 200ml/7fl oz milk butter, for greasing 200ml/7fl oz milk200ml/7fl oz double cream6 free-range egg yolks75g/3oz caster sugar 200ml/7fl oz milk 200ml/7fl oz double cream 6 free-range egg yolks 75g/3oz caster sugar Method For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.Add the milk and stir to make a soft dough.Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.Cover with the lid, bring to a boil and simmer for one hour.For the custard, place the milk and cream into a saucepan and bring to a simmer.Place the egg yolks and sugar into a bowl and whisk together until light and frothy.Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. Add the milk and stir to make a soft dough. Add the milk and stir to make a soft dough. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Cover with the lid, bring to a boil and simmer for one hour. Cover with the lid, bring to a boil and simmer for one hour. For the custard, place the milk and cream into a saucepan and bring to a simmer. For the custard, place the milk and cream into a saucepan and bring to a simmer. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64eeb3bdbfd0cc0187f"
} | bee9083767b76e6692701051f1b1ad53985f6b9c5fa4275cca7ce03c2d10dd51 | Pot-roast chicken with potato ragù recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot-roast_chicken_with_13333_16x9.jpg Pot-roasting chicken makes it incredibly moist. This hearty recipe is perfect for a cold evening. 1.75kg/3lb 14oz chicken, preferably corn-fedsalt and freshly ground black pepper2 tbsp olive oil1 onion, roughly chopped500ml/18floz stout200ml/7floz chicken stock 1.75kg/3lb 14oz chicken, preferably corn-fed salt and freshly ground black pepper 2 tbsp olive oil 1 onion, roughly chopped 500ml/18floz stout 200ml/7floz chicken stock 50g/2oz butter400g/14oz baby new potatoes, scrubbed, thinly sliced2 banana shallots, finely sliced2 garlic cloves, finely sliced300g/11oz hispi cabbage, finely sliced2 sprigs fresh thyme, leaves picked3 tbsp chopped fresh flatleaf parsley 50g/2oz butter 400g/14oz baby new potatoes, scrubbed, thinly sliced 2 banana shallots, finely sliced 2 garlic cloves, finely sliced 300g/11oz hispi cabbage, finely sliced 2 sprigs fresh thyme, leaves picked 3 tbsp chopped fresh flatleaf parsley Method For the chicken, preheat the oven to 180C/350F/Gas 4.Season the chicken with salt and freshly ground black pepper.Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock.Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices.Remove from the oven, cover and set aside to rest for 15 minutes.For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened.Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured.Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender.Season with salt and freshly ground black pepper then stir in the parsley.To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. For the chicken, preheat the oven to 180C/350F/Gas 4. For the chicken, preheat the oven to 180C/350F/Gas 4. Season the chicken with salt and freshly ground black pepper. Season the chicken with salt and freshly ground black pepper. Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside. Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside. Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock. Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock. Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices. Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices. Remove from the oven, cover and set aside to rest for 15 minutes. Remove from the oven, cover and set aside to rest for 15 minutes. For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened. For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened. Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured. Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured. Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender. Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper then stir in the parsley. Season with salt and freshly ground black pepper then stir in the parsley. To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pot-roast_chicken_with_13333",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pot-roast chicken with potato ragù recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot-roast_chicken_with_13333_16x9.jpg Pot-roasting chicken makes it incredibly moist. This hearty recipe is perfect for a cold evening. 1.75kg/3lb 14oz chicken, preferably corn-fedsalt and freshly ground black pepper2 tbsp olive oil1 onion, roughly chopped500ml/18floz stout200ml/7floz chicken stock 1.75kg/3lb 14oz chicken, preferably corn-fed salt and freshly ground black pepper 2 tbsp olive oil 1 onion, roughly chopped 500ml/18floz stout 200ml/7floz chicken stock 50g/2oz butter400g/14oz baby new potatoes, scrubbed, thinly sliced2 banana shallots, finely sliced2 garlic cloves, finely sliced300g/11oz hispi cabbage, finely sliced2 sprigs fresh thyme, leaves picked3 tbsp chopped fresh flatleaf parsley 50g/2oz butter 400g/14oz baby new potatoes, scrubbed, thinly sliced 2 banana shallots, finely sliced 2 garlic cloves, finely sliced 300g/11oz hispi cabbage, finely sliced 2 sprigs fresh thyme, leaves picked 3 tbsp chopped fresh flatleaf parsley Method For the chicken, preheat the oven to 180C/350F/Gas 4.Season the chicken with salt and freshly ground black pepper.Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock.Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices.Remove from the oven, cover and set aside to rest for 15 minutes.For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened.Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured.Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender.Season with salt and freshly ground black pepper then stir in the parsley.To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. For the chicken, preheat the oven to 180C/350F/Gas 4. For the chicken, preheat the oven to 180C/350F/Gas 4. Season the chicken with salt and freshly ground black pepper. Season the chicken with salt and freshly ground black pepper. Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside. Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside. Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock. Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock. Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices. Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices. Remove from the oven, cover and set aside to rest for 15 minutes. Remove from the oven, cover and set aside to rest for 15 minutes. For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened. For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened. Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured. Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured. Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender. Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper then stir in the parsley. Season with salt and freshly ground black pepper then stir in the parsley. To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64eeb3bdbfd0cc01880"
} | 84b989eacef41c01fe09108fe9fabadd9025da835f7b016ecb8836afd0a50a7a | Fresh farfalle with spinach, gorgonzola and walnuts recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_farfalle_with_55621_16x9.jpg A really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta. 200g/7oz 00 flour, plus extra for dusting2 free-range eggspinch of salt 200g/7oz 00 flour, plus extra for dusting 2 free-range eggs pinch of salt 200g/7oz Tenderstem broccoli, cut into florets 2 tbsp olive oil1 garlic clove, finely choppedlarge handful spinach50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)1 tbsp chopped fresh mint25g/1oz walnuts, broken into pieces 200g/7oz Tenderstem broccoli, cut into florets 2 tbsp olive oil 1 garlic clove, finely chopped large handful spinach 50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte) 1 tbsp chopped fresh mint 25g/1oz walnuts, broken into pieces Method For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes.Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin.Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.Meanwhile, dry fry the walnuts in a separate pan. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.Add the drained pasta to the spinach, stir through the mint and top with the walnuts. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin. Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin. Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.) Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.) Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain. Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach. Meanwhile, dry fry the walnuts in a separate pan. Meanwhile, dry fry the walnuts in a separate pan. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly. Add the drained pasta to the spinach, stir through the mint and top with the walnuts. Add the drained pasta to the spinach, stir through the mint and top with the walnuts. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fresh_farfalle_with_55621",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fresh farfalle with spinach, gorgonzola and walnuts recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_farfalle_with_55621_16x9.jpg A really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta. 200g/7oz 00 flour, plus extra for dusting2 free-range eggspinch of salt 200g/7oz 00 flour, plus extra for dusting 2 free-range eggs pinch of salt 200g/7oz Tenderstem broccoli, cut into florets 2 tbsp olive oil1 garlic clove, finely choppedlarge handful spinach50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)1 tbsp chopped fresh mint25g/1oz walnuts, broken into pieces 200g/7oz Tenderstem broccoli, cut into florets 2 tbsp olive oil 1 garlic clove, finely chopped large handful spinach 50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte) 1 tbsp chopped fresh mint 25g/1oz walnuts, broken into pieces Method For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes.Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin.Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.Meanwhile, dry fry the walnuts in a separate pan. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.Add the drained pasta to the spinach, stir through the mint and top with the walnuts. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin. Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin. Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.) Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.) Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain. Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach. Meanwhile, dry fry the walnuts in a separate pan. Meanwhile, dry fry the walnuts in a separate pan. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly. Add the drained pasta to the spinach, stir through the mint and top with the walnuts. Add the drained pasta to the spinach, stir through the mint and top with the walnuts."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64eeb3bdbfd0cc01881"
} | 7da02bd781e30d1d3b0f463044ef10f586c7a6ebb24e2d11182bff49ca58072b | Beef and mustard pie recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_and_mustard_pie_58002_16x9.jpg Slow cooked beef makes a wonderful filling for pie. Prepare the meat stew ahead and assemble the pie when you’re ready to cook it. 1kg/2lb 4oz beef skirt, cut into large chunks2 tbsp plain flour salt and freshly ground black pepper2 tbsp rapeseed oil 200ml/7fl oz red wine400ml/14fl oz beef stock1 onion, finely sliced2 large carrots, cut into 2.5cm/1in pieces3 sprigs thyme 2 tbsp wholegrain mustard 2 free-range egg yolks, beaten400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick 1kg/2lb 4oz beef skirt, cut into large chunks 2 tbsp plain flour salt and freshly ground black pepper 2 tbsp rapeseed oil 200ml/7fl oz red wine 400ml/14fl oz beef stock 1 onion, finely sliced 2 large carrots, cut into 2.5cm/1in pieces 3 sprigs thyme 2 tbsp wholegrain mustard 2 free-range egg yolks, beaten 400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick 300g/10½oz fine green beans25g/1oz buttersea salt and freshly ground black pepper 300g/10½oz fine green beans 25g/1oz butter sea salt and freshly ground black pepper Method Preheat the oven to 150C/300F/Gas 2.Toss the beef and flour together in a bowl with some salt and black pepper.Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.Cover with a lid and place in the oven for two hours.Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.Drain and toss with the butter, then season with black pepper. To serve, place a large spoonful of pie onto each plate with some green beans alongside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Toss the beef and flour together in a bowl with some salt and black pepper. Toss the beef and flour together in a bowl with some salt and black pepper. Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole. Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef. Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper. Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper. Cover with a lid and place in the oven for two hours. Cover with a lid and place in the oven for two hours. Remove from the oven, check the seasoning and set aside to cool. Remove the thyme. Remove from the oven, check the seasoning and set aside to cool. Remove the thyme. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg. Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through. Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through. For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender. For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender. Drain and toss with the butter, then season with black pepper. Drain and toss with the butter, then season with black pepper. To serve, place a large spoonful of pie onto each plate with some green beans alongside. To serve, place a large spoonful of pie onto each plate with some green beans alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_and_mustard_pie_58002",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef and mustard pie recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_and_mustard_pie_58002_16x9.jpg Slow cooked beef makes a wonderful filling for pie. Prepare the meat stew ahead and assemble the pie when you’re ready to cook it. 1kg/2lb 4oz beef skirt, cut into large chunks2 tbsp plain flour salt and freshly ground black pepper2 tbsp rapeseed oil 200ml/7fl oz red wine400ml/14fl oz beef stock1 onion, finely sliced2 large carrots, cut into 2.5cm/1in pieces3 sprigs thyme 2 tbsp wholegrain mustard 2 free-range egg yolks, beaten400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick 1kg/2lb 4oz beef skirt, cut into large chunks 2 tbsp plain flour salt and freshly ground black pepper 2 tbsp rapeseed oil 200ml/7fl oz red wine 400ml/14fl oz beef stock 1 onion, finely sliced 2 large carrots, cut into 2.5cm/1in pieces 3 sprigs thyme 2 tbsp wholegrain mustard 2 free-range egg yolks, beaten 400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick 300g/10½oz fine green beans25g/1oz buttersea salt and freshly ground black pepper 300g/10½oz fine green beans 25g/1oz butter sea salt and freshly ground black pepper Method Preheat the oven to 150C/300F/Gas 2.Toss the beef and flour together in a bowl with some salt and black pepper.Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.Cover with a lid and place in the oven for two hours.Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.Drain and toss with the butter, then season with black pepper. To serve, place a large spoonful of pie onto each plate with some green beans alongside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Toss the beef and flour together in a bowl with some salt and black pepper. Toss the beef and flour together in a bowl with some salt and black pepper. Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole. Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef. Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper. Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper. Cover with a lid and place in the oven for two hours. Cover with a lid and place in the oven for two hours. Remove from the oven, check the seasoning and set aside to cool. Remove the thyme. Remove from the oven, check the seasoning and set aside to cool. Remove the thyme. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg. Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through. Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through. For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender. For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender. Drain and toss with the butter, then season with black pepper. Drain and toss with the butter, then season with black pepper. To serve, place a large spoonful of pie onto each plate with some green beans alongside. To serve, place a large spoonful of pie onto each plate with some green beans alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64feb3bdbfd0cc01882"
} | d86e1ca657de5f09b91d7176cedbed916e9324927145a2e2ef8bc698c29b4684 | Tortilla soup recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sopa_azteca_tortilla_67323_16x9.jpg This Mexican tortilla soup is often made with pasilla chillies, but I like it with chipotles. I’ve also had this soup with cooked shredded chicken and even crisp pieces of pork skin. 8 large ripe tomatoes2 garlic cloves2–3 tbsp lard2 onions, sliced2 chipotles en adobo (available from specialist stores, some supermarkets and online)1 tsp dried oregano1 litre/1¾ pints homemade chicken stock1½ tsp salt8 turns black peppermill220g/8oz cooked chicken, shredded (optional)500ml/1lb 2oz corn oil or vegetable oil, for deep frying4 corn tortillas cut into 1cm/½in strips 8 large ripe tomatoes 2 garlic cloves 2–3 tbsp lard 2 onions, sliced 2 chipotles en adobo (available from specialist stores, some supermarkets and online) 1 tsp dried oregano 1 litre/1¾ pints homemade chicken stock homemade chicken stock 1½ tsp salt 8 turns black peppermill 220g/8oz cooked chicken, shredded (optional) 500ml/1lb 2oz corn oil or vegetable oil, for deep frying 4 corn tortillas cut into 1cm/½in strips 1 avocado, stone and skin removed, diced into 1cm/½in cubes1 lime, juice only1½ tsp dried chipotle flakes75g/2¾oz Lancashire cheese or feta cheese, crumbled100g/3½oz soured creamsmall handful fresh coriander, roughly chopped 1 avocado, stone and skin removed, diced into 1cm/½in cubes 1 lime, juice only 1½ tsp dried chipotle flakes 75g/2¾oz Lancashire cheese or feta cheese, crumbled 100g/3½oz soured cream small handful fresh coriander, roughly chopped Method Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles, tomatoes, oregano and stock. Cook for 10–15 minutes, until everything is soft and pulpy. Blend until smooth. Season with salt and pepper, add the shredded chicken, if using, cover and keep warm over a low heat. Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper.Toss the avocado cubes with the lime juice and set aside.Divide the soup between four bowls and top with strips of tortilla, a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander. Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles, tomatoes, oregano and stock. Cook for 10–15 minutes, until everything is soft and pulpy. Blend until smooth. Season with salt and pepper, add the shredded chicken, if using, cover and keep warm over a low heat. Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles, tomatoes, oregano and stock. Cook for 10–15 minutes, until everything is soft and pulpy. Blend until smooth. Season with salt and pepper, add the shredded chicken, if using, cover and keep warm over a low heat. Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper. Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper. Toss the avocado cubes with the lime juice and set aside. Toss the avocado cubes with the lime juice and set aside. Divide the soup between four bowls and top with strips of tortilla, a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander. Divide the soup between four bowls and top with strips of tortilla, a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sopa_azteca_tortilla_67323",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tortilla soup recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sopa_azteca_tortilla_67323_16x9.jpg This Mexican tortilla soup is often made with pasilla chillies, but I like it with chipotles. I’ve also had this soup with cooked shredded chicken and even crisp pieces of pork skin. 8 large ripe tomatoes2 garlic cloves2–3 tbsp lard2 onions, sliced2 chipotles en adobo (available from specialist stores, some supermarkets and online)1 tsp dried oregano1 litre/1¾ pints homemade chicken stock1½ tsp salt8 turns black peppermill220g/8oz cooked chicken, shredded (optional)500ml/1lb 2oz corn oil or vegetable oil, for deep frying4 corn tortillas cut into 1cm/½in strips 8 large ripe tomatoes 2 garlic cloves 2–3 tbsp lard 2 onions, sliced 2 chipotles en adobo (available from specialist stores, some supermarkets and online) 1 tsp dried oregano 1 litre/1¾ pints homemade chicken stock homemade chicken stock 1½ tsp salt 8 turns black peppermill 220g/8oz cooked chicken, shredded (optional) 500ml/1lb 2oz corn oil or vegetable oil, for deep frying 4 corn tortillas cut into 1cm/½in strips 1 avocado, stone and skin removed, diced into 1cm/½in cubes1 lime, juice only1½ tsp dried chipotle flakes75g/2¾oz Lancashire cheese or feta cheese, crumbled100g/3½oz soured creamsmall handful fresh coriander, roughly chopped 1 avocado, stone and skin removed, diced into 1cm/½in cubes 1 lime, juice only 1½ tsp dried chipotle flakes 75g/2¾oz Lancashire cheese or feta cheese, crumbled 100g/3½oz soured cream small handful fresh coriander, roughly chopped Method Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles, tomatoes, oregano and stock. Cook for 10–15 minutes, until everything is soft and pulpy. Blend until smooth. Season with salt and pepper, add the shredded chicken, if using, cover and keep warm over a low heat. Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper.Toss the avocado cubes with the lime juice and set aside.Divide the soup between four bowls and top with strips of tortilla, a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander. Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles, tomatoes, oregano and stock. Cook for 10–15 minutes, until everything is soft and pulpy. Blend until smooth. Season with salt and pepper, add the shredded chicken, if using, cover and keep warm over a low heat. Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles, tomatoes, oregano and stock. Cook for 10–15 minutes, until everything is soft and pulpy. Blend until smooth. Season with salt and pepper, add the shredded chicken, if using, cover and keep warm over a low heat. Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper. Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper. Toss the avocado cubes with the lime juice and set aside. Toss the avocado cubes with the lime juice and set aside. Divide the soup between four bowls and top with strips of tortilla, a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander. Divide the soup between four bowls and top with strips of tortilla, a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64feb3bdbfd0cc01883"
} | 6026914020e08666e704b9ecb499a9b8391327c09f4aeaa7324cb7c4fb795c16 | Chicken yakitori recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenyakitori_11599_16x9.jpg These easy chicken skewers are the perfect party food that can be cooked on a griddle or barbecue. 500g/1lb chicken breast, cut into 2.5cm/1in pieces1 red pepper, deseeded and cut into chunkssmall bunch spring onions6 shiitake mushrooms, stem removed and halved3 tbsp mirin 3 tbsp Japanese soy sauce3 tbsp sake (rice wine)1 tsp sugar 500g/1lb chicken breast, cut into 2.5cm/1in pieces 1 red pepper, deseeded and cut into chunks small bunch spring onions 6 shiitake mushrooms, stem removed and halved 3 tbsp mirin 3 tbsp Japanese soy sauce 3 tbsp sake (rice wine) 1 tsp sugar Method Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom.Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves.Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves. Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves. Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickenyakitori_11599",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken yakitori recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenyakitori_11599_16x9.jpg These easy chicken skewers are the perfect party food that can be cooked on a griddle or barbecue. 500g/1lb chicken breast, cut into 2.5cm/1in pieces1 red pepper, deseeded and cut into chunkssmall bunch spring onions6 shiitake mushrooms, stem removed and halved3 tbsp mirin 3 tbsp Japanese soy sauce3 tbsp sake (rice wine)1 tsp sugar 500g/1lb chicken breast, cut into 2.5cm/1in pieces 1 red pepper, deseeded and cut into chunks small bunch spring onions 6 shiitake mushrooms, stem removed and halved 3 tbsp mirin 3 tbsp Japanese soy sauce 3 tbsp sake (rice wine) 1 tsp sugar Method Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom.Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves.Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves. Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves. Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze. Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64feb3bdbfd0cc01884"
} | 4684d2c5a854d84bba56635379fa4b9194e983e6be8be879f51dd6b8ecf7900e | Goats’ cheese salad recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_salad_96364_16x9.jpg A simple and adaptable recipe to make salad a satisfying main meal. The key is getting the right balance of flavours and texture. Choose a mixture of salad leaves and swap the cheese for the protein of your choice. Each serving contains 637kcal, 19g protein, 23g carbohydrate (of which 5.5g sugars), 51g fat (of which 13g saturates), 4g fibre and 1.8g salt. ½ red onion, finely chopped3-4 sprigs tarragon, leaves picked and finely chopped1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar) 3 tbsp extra virgin olive oilvegetable oil, for frying2 rashers streaky bacon, diced 2 slices good-quality sourdough bread2 portions goats’ cheese (either individual crottins or slices from a larger log)1 handful toasted hazelnuts, lightly crushed200g/7oz good-quality mixed salad leavessalt and freshly ground black pepper ½ red onion, finely chopped 3-4 sprigs tarragon, leaves picked and finely chopped 1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar) 3 tbsp extra virgin olive oil vegetable oil, for frying 2 rashers streaky bacon, diced 2 slices good-quality sourdough bread 2 portions goats’ cheese (either individual crottins or slices from a larger log) 1 handful toasted hazelnuts, lightly crushed 200g/7oz good-quality mixed salad leaves salt and freshly ground black pepper Method In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.Arrange on a plate and serve. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper. Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing. Arrange on a plate and serve. Arrange on a plate and serve. Recipe tips If you don’t fancy hazelnuts, you could always get a bit of extra crunch from a few croûtons (although the crust on the sourdough toast should be great anyway) or substitute them for pine nuts. If you’re not a fan of goats’ cheese this salad would also make a great accompaniment to roast chicken. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/goats_cheese_salad_96364",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Goats’ cheese salad 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/goats_cheese_salad_96364_16x9.jpg A simple and adaptable recipe to make salad a satisfying main meal. The key is getting the right balance of flavours and texture. Choose a mixture of salad leaves and swap the cheese for the protein of your choice. Each serving contains 637kcal, 19g protein, 23g carbohydrate (of which 5.5g sugars), 51g fat (of which 13g saturates), 4g fibre and 1.8g salt. ½ red onion, finely chopped3-4 sprigs tarragon, leaves picked and finely chopped1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar) 3 tbsp extra virgin olive oilvegetable oil, for frying2 rashers streaky bacon, diced 2 slices good-quality sourdough bread2 portions goats’ cheese (either individual crottins or slices from a larger log)1 handful toasted hazelnuts, lightly crushed200g/7oz good-quality mixed salad leavessalt and freshly ground black pepper ½ red onion, finely chopped 3-4 sprigs tarragon, leaves picked and finely chopped 1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar) 3 tbsp extra virgin olive oil vegetable oil, for frying 2 rashers streaky bacon, diced 2 slices good-quality sourdough bread 2 portions goats’ cheese (either individual crottins or slices from a larger log) 1 handful toasted hazelnuts, lightly crushed 200g/7oz good-quality mixed salad leaves salt and freshly ground black pepper Method In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper.Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing.Arrange on a plate and serve. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. In a salad bowl, mix the red onion, tarragon, vinegar and olive oil. Season with salt and pepper and set aside. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper. Heat a little oil in a frying pan, add the bacon and fry until crisp. Drain on kitchen paper. Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Heat the grill to high. Toast the bread on both sides and grill the goats’ cheese until golden-brown and bubbling. Add the hazelnuts, bacon and salad leaves to the bowl. Add the hazelnuts, bacon and salad leaves to the bowl. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing. Place the goats’ cheese on the toast and toss the salad making sure it is well coated with dressing. Arrange on a plate and serve. Arrange on a plate and serve. Recipe tips If you don’t fancy hazelnuts, you could always get a bit of extra crunch from a few croûtons (although the crust on the sourdough toast should be great anyway) or substitute them for pine nuts. If you’re not a fan of goats’ cheese this salad would also make a great accompaniment to roast chicken."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad64feb3bdbfd0cc01885"
} | 3a8f2b2ede073ba60a9322c5e89e04ae9f445613b43a25d6cde2546f28e547e2 | Souvlakia with tzatziki recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/souvlakiawithtzatzik_74782_16x9.jpg A barbecue classic, or just an under-the-grill reminiscence of summer - your own homemade kebabs will knock their socks off. 1 kilo boneless pork or lamb (eg. leg fillet or steaks)1 tbsp coriander seeds2 tsp rigani, or dried oregano150ml/5fl oz extra virgin olive oil4 tbsp red wine vinegar1 onion, grated2 bay leaves, roughly tornsalt and freshly ground black pepper 1 kilo boneless pork or lamb (eg. leg fillet or steaks) 1 tbsp coriander seeds 2 tsp rigani, or dried oregano 150ml/5fl oz extra virgin olive oil 4 tbsp red wine vinegar 1 onion, grated 2 bay leaves, roughly torn salt and freshly ground black pepper ½ cucumber, peeled and finely diced1 tbsp white or red wine vinegarsalt and freshly ground black pepper150g/5oz thick Greek-style yoghurt1 clove garlic, crushed1 tbsp fresh mint, finely chopped ½ cucumber, peeled and finely diced 1 tbsp white or red wine vinegar salt and freshly ground black pepper 150g/5oz thick Greek-style yoghurt 1 clove garlic, crushed 1 tbsp fresh mint, finely chopped Method Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat. Mix all the remaining souvlakia ingredients and then pour over the meat. Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably nearer to 24 hours, in a cool place. To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt. Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel. Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature.Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly. Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown. Serve sizzling hot, with a wedge of lemon and the tzatziki. Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat. Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat. Mix all the remaining souvlakia ingredients and then pour over the meat. Mix all the remaining souvlakia ingredients and then pour over the meat. Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably nearer to 24 hours, in a cool place. Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably nearer to 24 hours, in a cool place. To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt. To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt. Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel. Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel. Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature. Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature. Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly. Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly. Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown. Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown. Serve sizzling hot, with a wedge of lemon and the tzatziki. Serve sizzling hot, with a wedge of lemon and the tzatziki. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/souvlakiawithtzatzik_74782",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Souvlakia with tzatziki recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/souvlakiawithtzatzik_74782_16x9.jpg A barbecue classic, or just an under-the-grill reminiscence of summer - your own homemade kebabs will knock their socks off. 1 kilo boneless pork or lamb (eg. leg fillet or steaks)1 tbsp coriander seeds2 tsp rigani, or dried oregano150ml/5fl oz extra virgin olive oil4 tbsp red wine vinegar1 onion, grated2 bay leaves, roughly tornsalt and freshly ground black pepper 1 kilo boneless pork or lamb (eg. leg fillet or steaks) 1 tbsp coriander seeds 2 tsp rigani, or dried oregano 150ml/5fl oz extra virgin olive oil 4 tbsp red wine vinegar 1 onion, grated 2 bay leaves, roughly torn salt and freshly ground black pepper ½ cucumber, peeled and finely diced1 tbsp white or red wine vinegarsalt and freshly ground black pepper150g/5oz thick Greek-style yoghurt1 clove garlic, crushed1 tbsp fresh mint, finely chopped ½ cucumber, peeled and finely diced 1 tbsp white or red wine vinegar salt and freshly ground black pepper 150g/5oz thick Greek-style yoghurt 1 clove garlic, crushed 1 tbsp fresh mint, finely chopped Method Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat. Mix all the remaining souvlakia ingredients and then pour over the meat. Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably nearer to 24 hours, in a cool place. To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt. Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel. Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature.Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly. Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown. Serve sizzling hot, with a wedge of lemon and the tzatziki. Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat. Cut the pork or lamb into 2cm/¾in cubes, trimming off any gristle or other unwanted fat. Mix all the remaining souvlakia ingredients and then pour over the meat. Mix all the remaining souvlakia ingredients and then pour over the meat. Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably nearer to 24 hours, in a cool place. Turn so that all the pieces are coated, then cover and leave to marinate for at least two hours, but preferably nearer to 24 hours, in a cool place. To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt. To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt. Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel. Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel. Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature. Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature. Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly. Back to the souvlakia. Soak wooden skewers in cold water for an hour or two, and then thread the meat on the skewers. Don't push the cubes right up against each other, but leave a minuscule gap between each pair, just enough space for the heat to curl round every cube, cooking it evenly. Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown. Preheat either the barbecue or grill or an oiled griddle pan (place over a high heat for about 3-5 minutes), then cook the kebabs close to the heat, or on the griddle pan, turning and brushing occasionally with the leftover marinade, until they are crusty and brown. Serve sizzling hot, with a wedge of lemon and the tzatziki. Serve sizzling hot, with a wedge of lemon and the tzatziki."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad652eb3bdbfd0cc01886"
} | 0d3ef09edf640497e21750435edd8a5c602f3c55698b44573b92d635964b189f | Chicken in creamy white wine sauce recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/angelaschickeninwhit_85878_16x9.jpg This simple recipe for poached chicken in a creamy white wine sauce is smart enough for a dinner party. 4 skinless chicken breasts1 onion, roughly chopped1 carrot, roughly chopped 1 stick celery, roughly chopped 1 bay leaf6 black peppercorns30g/1oz butter30g/1oz flour150ml/¼ pint white wine1 free-range egg yolk2-3 tbsp double creamsalt and freshly ground black peppersqueeze lemon juice2 tbsp chopped fresh parsleymashed potato, to serve 4 skinless chicken breasts 1 onion, roughly chopped 1 carrot, roughly chopped 1 stick celery, roughly chopped 1 bay leaf 6 black peppercorns 30g/1oz butter 30g/1oz flour 150ml/¼ pint white wine 1 free-range egg yolk 2-3 tbsp double cream salt and freshly ground black pepper squeeze lemon juice 2 tbsp chopped fresh parsley mashed potato, to serve Method Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.Remove the chicken with a slotted spoon, place onto a plate and keep warm. Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.Add the white wine and bring to the boil.Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley. Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water. Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water. Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through. Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through. Remove the chicken with a slotted spoon, place onto a plate and keep warm. Remove the chicken with a slotted spoon, place onto a plate and keep warm. Strain the cooking liquid into a bowl, reserving 450ml/¾ pint. Strain the cooking liquid into a bowl, reserving 450ml/¾ pint. Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Add the white wine and bring to the boil. Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well. Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well. Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/angelaschickeninwhit_85878",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken in creamy white wine sauce 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/angelaschickeninwhit_85878_16x9.jpg This simple recipe for poached chicken in a creamy white wine sauce is smart enough for a dinner party. 4 skinless chicken breasts1 onion, roughly chopped1 carrot, roughly chopped 1 stick celery, roughly chopped 1 bay leaf6 black peppercorns30g/1oz butter30g/1oz flour150ml/¼ pint white wine1 free-range egg yolk2-3 tbsp double creamsalt and freshly ground black peppersqueeze lemon juice2 tbsp chopped fresh parsleymashed potato, to serve 4 skinless chicken breasts 1 onion, roughly chopped 1 carrot, roughly chopped 1 stick celery, roughly chopped 1 bay leaf 6 black peppercorns 30g/1oz butter 30g/1oz flour 150ml/¼ pint white wine 1 free-range egg yolk 2-3 tbsp double cream salt and freshly ground black pepper squeeze lemon juice 2 tbsp chopped fresh parsley mashed potato, to serve Method Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.Remove the chicken with a slotted spoon, place onto a plate and keep warm. Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.Add the white wine and bring to the boil.Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley. Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water. Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water. Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through. Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through. Remove the chicken with a slotted spoon, place onto a plate and keep warm. Remove the chicken with a slotted spoon, place onto a plate and keep warm. Strain the cooking liquid into a bowl, reserving 450ml/¾ pint. Strain the cooking liquid into a bowl, reserving 450ml/¾ pint. Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Add the white wine and bring to the boil. Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well. Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well. Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley. To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad652eb3bdbfd0cc01887"
} | 4236c5a1b0e1c3a7dd32b4c24853ea0ce35ae5751909a35b685ada0fd6be5645 | Samosa pie recipe
For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes. Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned.Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft. Add the frozen peas and cook them through. Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold. Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin. For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre. Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together. Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge. Fill the pastry with the samosa filling. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie. Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour. Leave to cool completely in the tin, then remove and cut into slices. For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes. For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes. Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned. Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned. Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft. Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft. Add the frozen peas and cook them through. Add the frozen peas and cook them through. Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold. Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold. Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin. For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre. For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre. Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together. Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together. Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge. Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge. Fill the pastry with the samosa filling. Fill the pastry with the samosa filling. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie. Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour. Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour. Leave to cool completely in the tin, then remove and cut into slices. Leave to cool completely in the tin, then remove and cut into slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/samosa_pie_39171",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Samosa pie recipe",
"content": "For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes. Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned.Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft. Add the frozen peas and cook them through. Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold. Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin. For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre. Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together. Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge. Fill the pastry with the samosa filling. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie. Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour. Leave to cool completely in the tin, then remove and cut into slices. For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes. For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes. Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned. Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned. Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft. Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft. Add the frozen peas and cook them through. Add the frozen peas and cook them through. Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold. Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold. Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin. For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre. For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre. Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together. Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together. Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge. Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge. Fill the pastry with the samosa filling. Fill the pastry with the samosa filling. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie. Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie. Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour. Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour. Leave to cool completely in the tin, then remove and cut into slices. Leave to cool completely in the tin, then remove and cut into slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad653eb3bdbfd0cc01888"
} | 19e49e6028e82582d60ce74f2a0962a68c84ad18c747dcd12714248260aae925 | Curly pie recipe
An average of 4.0 out of 5 stars from 3 ratings These pies are served in Transylvanian cafés and they are a great roadside snack. They’re a bit like little pizzas really and you can pick your own filling. Very easy to make and they can be cooked in the oven or on top of the stove. 200ml/⅓ pint sparkling mineral waterpinch salt1 tbsp sunflower oil270g/9¾ oz plain flour, enough to form a soft dough2 eggs, beaten100ml/3½fl oz plain yoghurt 200ml/⅓ pint sparkling mineral water pinch salt 1 tbsp sunflower oil 270g/9¾ oz plain flour, enough to form a soft dough 2 eggs, beaten 100ml/3½fl oz plain yoghurt ham, chorizo, cheese, mushrooms,whatever you fancy ham, chorizo, cheese, mushrooms, whatever you fancy Method Pour the mineral water into a mixing bowl and add the salt and oil. Fold in the flour, adding enough to make a soft dough. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This makes it easier to roll out.Preheat the oven to 180°C/350F/Gas 4. Take the dough out of the fridge and divide it into 4 balls. Roll out each ball as thinly as you can, then place a round chopping board or a plate underneath, letting the edges of the pastry overlap. This makes a kind of template for your filling.Place a thin layer of filling over the pastry spreading it out as far as the edges of the plate or board underneath. Don’t overdo the filling – a little goes a long way. Fold the edges of the pastry in towards the middle to form a nice pleated curly pie. Don’t worry if it looks a bit rustic – the folds make the curls in your curly pie. Repeat to make the remaining pies in the same way and place them on a baking tray.Beat the eggs with the yoghurt and brush the mixture over the pies. Bake them for about 40 minutes until they are cooked through and have a lovely golden crust. Serve with a salad. Pour the mineral water into a mixing bowl and add the salt and oil. Fold in the flour, adding enough to make a soft dough. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This makes it easier to roll out. Pour the mineral water into a mixing bowl and add the salt and oil. Fold in the flour, adding enough to make a soft dough. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This makes it easier to roll out. Preheat the oven to 180°C/350F/Gas 4. Take the dough out of the fridge and divide it into 4 balls. Roll out each ball as thinly as you can, then place a round chopping board or a plate underneath, letting the edges of the pastry overlap. This makes a kind of template for your filling. Preheat the oven to 180°C/350F/Gas 4. Take the dough out of the fridge and divide it into 4 balls. Roll out each ball as thinly as you can, then place a round chopping board or a plate underneath, letting the edges of the pastry overlap. This makes a kind of template for your filling. Place a thin layer of filling over the pastry spreading it out as far as the edges of the plate or board underneath. Don’t overdo the filling – a little goes a long way. Place a thin layer of filling over the pastry spreading it out as far as the edges of the plate or board underneath. Don’t overdo the filling – a little goes a long way. Fold the edges of the pastry in towards the middle to form a nice pleated curly pie. Don’t worry if it looks a bit rustic – the folds make the curls in your curly pie. Repeat to make the remaining pies in the same way and place them on a baking tray. Fold the edges of the pastry in towards the middle to form a nice pleated curly pie. Don’t worry if it looks a bit rustic – the folds make the curls in your curly pie. Repeat to make the remaining pies in the same way and place them on a baking tray. Beat the eggs with the yoghurt and brush the mixture over the pies. Bake them for about 40 minutes until they are cooked through and have a lovely golden crust. Beat the eggs with the yoghurt and brush the mixture over the pies. Bake them for about 40 minutes until they are cooked through and have a lovely golden crust. Serve with a salad. Serve with a salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/curly_pie_61590",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curly pie recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings These pies are served in Transylvanian cafés and they are a great roadside snack. They’re a bit like little pizzas really and you can pick your own filling. Very easy to make and they can be cooked in the oven or on top of the stove. 200ml/⅓ pint sparkling mineral waterpinch salt1 tbsp sunflower oil270g/9¾ oz plain flour, enough to form a soft dough2 eggs, beaten100ml/3½fl oz plain yoghurt 200ml/⅓ pint sparkling mineral water pinch salt 1 tbsp sunflower oil 270g/9¾ oz plain flour, enough to form a soft dough 2 eggs, beaten 100ml/3½fl oz plain yoghurt ham, chorizo, cheese, mushrooms,whatever you fancy ham, chorizo, cheese, mushrooms, whatever you fancy Method Pour the mineral water into a mixing bowl and add the salt and oil. Fold in the flour, adding enough to make a soft dough. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This makes it easier to roll out.Preheat the oven to 180°C/350F/Gas 4. Take the dough out of the fridge and divide it into 4 balls. Roll out each ball as thinly as you can, then place a round chopping board or a plate underneath, letting the edges of the pastry overlap. This makes a kind of template for your filling.Place a thin layer of filling over the pastry spreading it out as far as the edges of the plate or board underneath. Don’t overdo the filling – a little goes a long way. Fold the edges of the pastry in towards the middle to form a nice pleated curly pie. Don’t worry if it looks a bit rustic – the folds make the curls in your curly pie. Repeat to make the remaining pies in the same way and place them on a baking tray.Beat the eggs with the yoghurt and brush the mixture over the pies. Bake them for about 40 minutes until they are cooked through and have a lovely golden crust. Serve with a salad. Pour the mineral water into a mixing bowl and add the salt and oil. Fold in the flour, adding enough to make a soft dough. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This makes it easier to roll out. Pour the mineral water into a mixing bowl and add the salt and oil. Fold in the flour, adding enough to make a soft dough. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This makes it easier to roll out. Preheat the oven to 180°C/350F/Gas 4. Take the dough out of the fridge and divide it into 4 balls. Roll out each ball as thinly as you can, then place a round chopping board or a plate underneath, letting the edges of the pastry overlap. This makes a kind of template for your filling. Preheat the oven to 180°C/350F/Gas 4. Take the dough out of the fridge and divide it into 4 balls. Roll out each ball as thinly as you can, then place a round chopping board or a plate underneath, letting the edges of the pastry overlap. This makes a kind of template for your filling. Place a thin layer of filling over the pastry spreading it out as far as the edges of the plate or board underneath. Don’t overdo the filling – a little goes a long way. Place a thin layer of filling over the pastry spreading it out as far as the edges of the plate or board underneath. Don’t overdo the filling – a little goes a long way. Fold the edges of the pastry in towards the middle to form a nice pleated curly pie. Don’t worry if it looks a bit rustic – the folds make the curls in your curly pie. Repeat to make the remaining pies in the same way and place them on a baking tray. Fold the edges of the pastry in towards the middle to form a nice pleated curly pie. Don’t worry if it looks a bit rustic – the folds make the curls in your curly pie. Repeat to make the remaining pies in the same way and place them on a baking tray. Beat the eggs with the yoghurt and brush the mixture over the pies. Bake them for about 40 minutes until they are cooked through and have a lovely golden crust. Beat the eggs with the yoghurt and brush the mixture over the pies. Bake them for about 40 minutes until they are cooked through and have a lovely golden crust. Serve with a salad. Serve with a salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad653eb3bdbfd0cc01889"
} | c3542f92edfb15482af65b86763b43e9eaadd9412ca384ecb39c7b8730be6341 | Pork and apple pie recipe
Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat, until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned.Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4. Deglaze the pan with half of the dry cider, dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan. Pour the liquid into the casserole dish and add the remaining cider, 150ml/5fl oz of cold water, six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours, stirring halfway through cooking, or until the pork is very tender. Carefully tip the pork mixture into a colander over a bowl and allow to drain, then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves, then add the sage and apples to the pork, sprinkle with flour and plenty of seasoning, and toss everything together. Set aside while you prepare the pastry.To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie, then, with the motor running, add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball. Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin, turning the pastry and flouring the surface and rolling pin regularly. Use the pastry to line the cake tin, leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more, it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg.Add the pork and apple mixture to the tin, spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before, place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling, pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife, then brush with more beaten egg to glaze.Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve.While the pie is standing, make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz. Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil, then stir in the cornflour mixture, reduce the heat slightly and simmer for 2 minutes, while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug.Serve generous slices of pie with the gravy on the side. Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat, until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned. Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat, until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned. Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4. Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4. Deglaze the pan with half of the dry cider, dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan. Deglaze the pan with half of the dry cider, dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan. Pour the liquid into the casserole dish and add the remaining cider, 150ml/5fl oz of cold water, six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours, stirring halfway through cooking, or until the pork is very tender. Pour the liquid into the casserole dish and add the remaining cider, 150ml/5fl oz of cold water, six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours, stirring halfway through cooking, or until the pork is very tender. Carefully tip the pork mixture into a colander over a bowl and allow to drain, then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves, then add the sage and apples to the pork, sprinkle with flour and plenty of seasoning, and toss everything together. Set aside while you prepare the pastry. Carefully tip the pork mixture into a colander over a bowl and allow to drain, then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves, then add the sage and apples to the pork, sprinkle with flour and plenty of seasoning, and toss everything together. Set aside while you prepare the pastry. To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie, then, with the motor running, add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball. To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie, then, with the motor running, add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball. Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin, turning the pastry and flouring the surface and rolling pin regularly. Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin, turning the pastry and flouring the surface and rolling pin regularly. Use the pastry to line the cake tin, leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more, it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg. Use the pastry to line the cake tin, leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more, it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg. Add the pork and apple mixture to the tin, spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before, place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling, pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife, then brush with more beaten egg to glaze. Add the pork and apple mixture to the tin, spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before, place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling, pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife, then brush with more beaten egg to glaze. Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve. Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve. While the pie is standing, make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz. While the pie is standing, make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz. Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil, then stir in the cornflour mixture, reduce the heat slightly and simmer for 2 minutes, while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug. Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil, then stir in the cornflour mixture, reduce the heat slightly and simmer for 2 minutes, while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug. Serve generous slices of pie with the gravy on the side. Serve generous slices of pie with the gravy on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_and_apple_pie_01448",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork and apple pie recipe",
"content": "Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat, until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned.Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4. Deglaze the pan with half of the dry cider, dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan. Pour the liquid into the casserole dish and add the remaining cider, 150ml/5fl oz of cold water, six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours, stirring halfway through cooking, or until the pork is very tender. Carefully tip the pork mixture into a colander over a bowl and allow to drain, then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves, then add the sage and apples to the pork, sprinkle with flour and plenty of seasoning, and toss everything together. Set aside while you prepare the pastry.To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie, then, with the motor running, add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball. Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin, turning the pastry and flouring the surface and rolling pin regularly. Use the pastry to line the cake tin, leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more, it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg.Add the pork and apple mixture to the tin, spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before, place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling, pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife, then brush with more beaten egg to glaze.Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve.While the pie is standing, make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz. Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil, then stir in the cornflour mixture, reduce the heat slightly and simmer for 2 minutes, while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug.Serve generous slices of pie with the gravy on the side. Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat, until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned. Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat, until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned. Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4. Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4. Deglaze the pan with half of the dry cider, dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan. Deglaze the pan with half of the dry cider, dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan. Pour the liquid into the casserole dish and add the remaining cider, 150ml/5fl oz of cold water, six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours, stirring halfway through cooking, or until the pork is very tender. Pour the liquid into the casserole dish and add the remaining cider, 150ml/5fl oz of cold water, six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours, stirring halfway through cooking, or until the pork is very tender. Carefully tip the pork mixture into a colander over a bowl and allow to drain, then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves, then add the sage and apples to the pork, sprinkle with flour and plenty of seasoning, and toss everything together. Set aside while you prepare the pastry. Carefully tip the pork mixture into a colander over a bowl and allow to drain, then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves, then add the sage and apples to the pork, sprinkle with flour and plenty of seasoning, and toss everything together. Set aside while you prepare the pastry. To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie, then, with the motor running, add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball. To make the pastry, put the flour, butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie, then, with the motor running, add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball. Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin, turning the pastry and flouring the surface and rolling pin regularly. Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin, turning the pastry and flouring the surface and rolling pin regularly. Use the pastry to line the cake tin, leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more, it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg. Use the pastry to line the cake tin, leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more, it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg. Add the pork and apple mixture to the tin, spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before, place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling, pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife, then brush with more beaten egg to glaze. Add the pork and apple mixture to the tin, spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before, place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling, pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife, then brush with more beaten egg to glaze. Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve. Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve. While the pie is standing, make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz. While the pie is standing, make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz. Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil, then stir in the cornflour mixture, reduce the heat slightly and simmer for 2 minutes, while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug. Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil, then stir in the cornflour mixture, reduce the heat slightly and simmer for 2 minutes, while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug. Serve generous slices of pie with the gravy on the side. Serve generous slices of pie with the gravy on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad653eb3bdbfd0cc0188a"
} | 18bcb6abf2dcceb7744e25ca055c754744f07220399d1e0b83e7308abc428f23 | Posh steak and kidney pie recipe
Beef cheek, kidney and marrow pie An average of 5.0 out of 5 stars from 1 rating This meaty pie is perfect for a winter dinner, or as an alternative Sunday roast. Serve with creamy mash potatoes and steamed greens. 1kg/2lb 4oz beef cheeks500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed4 portobello mushrooms, finely chopped3 celery stick, finely chopped 2 carrots, peeled and finely choppedbone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish 1 tbsp tomato purée 250ml/9fl oz red wine 1 bay leaf 750g/1lb 10oz beef stock splash Worcestershire sauce salt and freshly ground black pepper 1kg/2lb 4oz beef cheeks 500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 4 portobello mushrooms, finely chopped 3 celery stick, finely chopped 2 carrots, peeled and finely chopped bone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish 1 tbsp tomato purée 250ml/9fl oz red wine 1 bay leaf 750g/1lb 10oz beef stock splash Worcestershire sauce salt and freshly ground black pepper 200g/7oz lard, cubed400g/14oz plain flourpinch salt iced water 1 free-range egg, beaten 200g/7oz lard, cubed 400g/14oz plain flour pinch salt iced water 1 free-range egg, beaten Method To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate.Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill.Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish.Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Brush with the beaten egg and bake for 30 minutes until golden. To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate. To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate. Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish. Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Brush with the beaten egg and bake for 30 minutes until golden. Brush with the beaten egg and bake for 30 minutes until golden. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ox_cheek_kidney_and_41772",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Posh steak and kidney pie recipe",
"content": "Beef cheek, kidney and marrow pie An average of 5.0 out of 5 stars from 1 rating This meaty pie is perfect for a winter dinner, or as an alternative Sunday roast. Serve with creamy mash potatoes and steamed greens. 1kg/2lb 4oz beef cheeks500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed4 portobello mushrooms, finely chopped3 celery stick, finely chopped 2 carrots, peeled and finely choppedbone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish 1 tbsp tomato purée 250ml/9fl oz red wine 1 bay leaf 750g/1lb 10oz beef stock splash Worcestershire sauce salt and freshly ground black pepper 1kg/2lb 4oz beef cheeks 500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 4 portobello mushrooms, finely chopped 3 celery stick, finely chopped 2 carrots, peeled and finely chopped bone marrow from 4 bones, washed and removed whole, plus one marrow bone reserve for garnish 1 tbsp tomato purée 250ml/9fl oz red wine 1 bay leaf 750g/1lb 10oz beef stock splash Worcestershire sauce salt and freshly ground black pepper 200g/7oz lard, cubed400g/14oz plain flourpinch salt iced water 1 free-range egg, beaten 200g/7oz lard, cubed 400g/14oz plain flour pinch salt iced water 1 free-range egg, beaten Method To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate.Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill.Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish.Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Brush with the beaten egg and bake for 30 minutes until golden. To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate. To make the filling, toss the meat and kidneys in seasoned flour. Heat the oil in a large casserole dish, add the beef and kidneys and brown all over. Remove to a plate. Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Add the vegetables to the pan and cook until softened. Add the tomato purée, wine and bay leaf. Bring to the boil and then simmer until reduced. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Return the meat to the pan with the bone marrow and pour in the stock and Worcestershire sauce. Simmer for 1½–2 hours. Season with salt and pepper. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. Meanwhile, mix the lard with the flour and salt and add enough water to form a dough. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill. On a lightly floured surface, roll the pastry into a rectangle. Fold the top half towards you into the centre, then fold the bottom half away from you into the centre. Turn the pastry 90 degrees and roll out again. Repeat the steps 6 times, then put in the fridge to chill. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, put the filling into a pie dish. Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Roll out the pastry to a circle just larger than the pie dish and cover. Put the whole marrow bone in the middle so it’s sticking out the dish. Brush with the beaten egg and bake for 30 minutes until golden. Brush with the beaten egg and bake for 30 minutes until golden."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad654eb3bdbfd0cc0188b"
} | 451166afa05285e197939823c4743bfaf63de471a44b4a6de099179d9a675a06 | McSingh's Scotch pie recipe
Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool.In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge.Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles. Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool. Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin. Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight. Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles. Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mcsinghs_scotch_pie_98356",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "McSingh's Scotch pie recipe",
"content": "Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool.In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge.Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles. Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool. Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin. Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight. Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles. Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad654eb3bdbfd0cc0188c"
} | 0bb429f2ff3827561f0337e6b192338cb83260bccd51fa903795c5a9fb97935b | Lamb pie recipe
For the filling, place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour.Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside. Return the frying pan to the heat, adding more oil if necessary, then fry the onions for 5-6 minutes, or until golden-brown. Add the onions to the casserole with the lamb. Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water. Bring to the boil, then reduce the heat and leave to simmer for 40 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat, cover and leave to cool for 30 minutes.Mix the apples together with the chopped sage and season with freshly ground black pepper. Set aside. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the mixture resembles breadcrumbs. Lightly whisk the egg together with the water, then place two tablespoons of the mixture into a separate bowl to use as a glaze for the pastry. Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball. Lightly flour the work surface and knead the dough lightly, then flatten slightly into a round and wrap in cling film. Chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final layer of apples, piling them up above the edge of the dish. Ease a pie funnel into the centre of the pie to help support the pastry and set aside.Unwrap the pastry and roll out into a large oval shape roughly 5cm/2in larger than the pie dish. Cut a 2cm/1in wide ring of pastry from around the edge of this oval. Brush the rim of the pie dish with the reserved egg and water mixture. Press the pastry ring onto the rim of the pie dish, overlapping slightly at the end join. Brush lightly with a little more egg and then cover the pie completely with the rolled pastry, making a small hole for the top of the pie funnel.Press the edges firmly to seal, then trim the pastry and flute all the way around. Brush the pastry with the remaining egg mixture and place the pie dish on a baking tray. Bake the pie in the centre of the oven for 25 minutes, or until the pastry is golden-brown and crisp.Serve the pie piping hot with creamy mashed potatoes and seasonal vegetables. For the filling, place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour. For the filling, place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour. Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside. Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside. Return the frying pan to the heat, adding more oil if necessary, then fry the onions for 5-6 minutes, or until golden-brown. Add the onions to the casserole with the lamb. Return the frying pan to the heat, adding more oil if necessary, then fry the onions for 5-6 minutes, or until golden-brown. Add the onions to the casserole with the lamb. Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water. Bring to the boil, then reduce the heat and leave to simmer for 40 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat, cover and leave to cool for 30 minutes. Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water. Bring to the boil, then reduce the heat and leave to simmer for 40 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat, cover and leave to cool for 30 minutes. Mix the apples together with the chopped sage and season with freshly ground black pepper. Set aside. Mix the apples together with the chopped sage and season with freshly ground black pepper. Set aside. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the mixture resembles breadcrumbs. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the mixture resembles breadcrumbs. Lightly whisk the egg together with the water, then place two tablespoons of the mixture into a separate bowl to use as a glaze for the pastry. Lightly whisk the egg together with the water, then place two tablespoons of the mixture into a separate bowl to use as a glaze for the pastry. Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball. Lightly flour the work surface and knead the dough lightly, then flatten slightly into a round and wrap in cling film. Chill in the fridge for 30 minutes. Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball. Lightly flour the work surface and knead the dough lightly, then flatten slightly into a round and wrap in cling film. Chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final layer of apples, piling them up above the edge of the dish. Ease a pie funnel into the centre of the pie to help support the pastry and set aside. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final layer of apples, piling them up above the edge of the dish. Ease a pie funnel into the centre of the pie to help support the pastry and set aside. Unwrap the pastry and roll out into a large oval shape roughly 5cm/2in larger than the pie dish. Cut a 2cm/1in wide ring of pastry from around the edge of this oval. Unwrap the pastry and roll out into a large oval shape roughly 5cm/2in larger than the pie dish. Cut a 2cm/1in wide ring of pastry from around the edge of this oval. Brush the rim of the pie dish with the reserved egg and water mixture. Press the pastry ring onto the rim of the pie dish, overlapping slightly at the end join. Brush lightly with a little more egg and then cover the pie completely with the rolled pastry, making a small hole for the top of the pie funnel. Brush the rim of the pie dish with the reserved egg and water mixture. Press the pastry ring onto the rim of the pie dish, overlapping slightly at the end join. Brush lightly with a little more egg and then cover the pie completely with the rolled pastry, making a small hole for the top of the pie funnel. Press the edges firmly to seal, then trim the pastry and flute all the way around. Brush the pastry with the remaining egg mixture and place the pie dish on a baking tray. Bake the pie in the centre of the oven for 25 minutes, or until the pastry is golden-brown and crisp. Press the edges firmly to seal, then trim the pastry and flute all the way around. Brush the pastry with the remaining egg mixture and place the pie dish on a baking tray. Bake the pie in the centre of the oven for 25 minutes, or until the pastry is golden-brown and crisp. Serve the pie piping hot with creamy mashed potatoes and seasonal vegetables. Serve the pie piping hot with creamy mashed potatoes and seasonal vegetables. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gloucestershiresquab_92233",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb pie recipe",
"content": "For the filling, place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour.Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside. Return the frying pan to the heat, adding more oil if necessary, then fry the onions for 5-6 minutes, or until golden-brown. Add the onions to the casserole with the lamb. Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water. Bring to the boil, then reduce the heat and leave to simmer for 40 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat, cover and leave to cool for 30 minutes.Mix the apples together with the chopped sage and season with freshly ground black pepper. Set aside. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the mixture resembles breadcrumbs. Lightly whisk the egg together with the water, then place two tablespoons of the mixture into a separate bowl to use as a glaze for the pastry. Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball. Lightly flour the work surface and knead the dough lightly, then flatten slightly into a round and wrap in cling film. Chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final layer of apples, piling them up above the edge of the dish. Ease a pie funnel into the centre of the pie to help support the pastry and set aside.Unwrap the pastry and roll out into a large oval shape roughly 5cm/2in larger than the pie dish. Cut a 2cm/1in wide ring of pastry from around the edge of this oval. Brush the rim of the pie dish with the reserved egg and water mixture. Press the pastry ring onto the rim of the pie dish, overlapping slightly at the end join. Brush lightly with a little more egg and then cover the pie completely with the rolled pastry, making a small hole for the top of the pie funnel.Press the edges firmly to seal, then trim the pastry and flute all the way around. Brush the pastry with the remaining egg mixture and place the pie dish on a baking tray. Bake the pie in the centre of the oven for 25 minutes, or until the pastry is golden-brown and crisp.Serve the pie piping hot with creamy mashed potatoes and seasonal vegetables. For the filling, place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour. For the filling, place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour. Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside. Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside. Return the frying pan to the heat, adding more oil if necessary, then fry the onions for 5-6 minutes, or until golden-brown. Add the onions to the casserole with the lamb. Return the frying pan to the heat, adding more oil if necessary, then fry the onions for 5-6 minutes, or until golden-brown. Add the onions to the casserole with the lamb. Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water. Bring to the boil, then reduce the heat and leave to simmer for 40 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat, cover and leave to cool for 30 minutes. Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water. Bring to the boil, then reduce the heat and leave to simmer for 40 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat, cover and leave to cool for 30 minutes. Mix the apples together with the chopped sage and season with freshly ground black pepper. Set aside. Mix the apples together with the chopped sage and season with freshly ground black pepper. Set aside. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the mixture resembles breadcrumbs. Meanwhile, for the pastry, sift the flour and salt into a bowl and rub in the lard and butter with your fingertips until the mixture resembles breadcrumbs. Lightly whisk the egg together with the water, then place two tablespoons of the mixture into a separate bowl to use as a glaze for the pastry. Lightly whisk the egg together with the water, then place two tablespoons of the mixture into a separate bowl to use as a glaze for the pastry. Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball. Lightly flour the work surface and knead the dough lightly, then flatten slightly into a round and wrap in cling film. Chill in the fridge for 30 minutes. Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball. Lightly flour the work surface and knead the dough lightly, then flatten slightly into a round and wrap in cling film. Chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final layer of apples, piling them up above the edge of the dish. Ease a pie funnel into the centre of the pie to help support the pastry and set aside. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final layer of apples, piling them up above the edge of the dish. Ease a pie funnel into the centre of the pie to help support the pastry and set aside. Unwrap the pastry and roll out into a large oval shape roughly 5cm/2in larger than the pie dish. Cut a 2cm/1in wide ring of pastry from around the edge of this oval. Unwrap the pastry and roll out into a large oval shape roughly 5cm/2in larger than the pie dish. Cut a 2cm/1in wide ring of pastry from around the edge of this oval. Brush the rim of the pie dish with the reserved egg and water mixture. Press the pastry ring onto the rim of the pie dish, overlapping slightly at the end join. Brush lightly with a little more egg and then cover the pie completely with the rolled pastry, making a small hole for the top of the pie funnel. Brush the rim of the pie dish with the reserved egg and water mixture. Press the pastry ring onto the rim of the pie dish, overlapping slightly at the end join. Brush lightly with a little more egg and then cover the pie completely with the rolled pastry, making a small hole for the top of the pie funnel. Press the edges firmly to seal, then trim the pastry and flute all the way around. Brush the pastry with the remaining egg mixture and place the pie dish on a baking tray. Bake the pie in the centre of the oven for 25 minutes, or until the pastry is golden-brown and crisp. Press the edges firmly to seal, then trim the pastry and flute all the way around. Brush the pastry with the remaining egg mixture and place the pie dish on a baking tray. Bake the pie in the centre of the oven for 25 minutes, or until the pastry is golden-brown and crisp. Serve the pie piping hot with creamy mashed potatoes and seasonal vegetables. Serve the pie piping hot with creamy mashed potatoes and seasonal vegetables."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.