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} | 532701a9ab5f8abda8445ceeff476f5f83f63de6edc03d21dd00f41c6847fc08 | Turkish lamb chops with tahini dressing recipe
Turkish lamb chops with tahini dressing and pickled red onions An average of 5.0 out of 5 stars from 1 rating This dinner is packed with spicy flavours but is quick and easy to throw together at the end of a busy day. 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar1 red onion, cut into thin chunkspinch salt1 tbsp chopped fresh dill1 tbsp chopped fresh parsley3 pickled chillies, chopped 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar 1 red onion, cut into thin chunks pinch salt 1 tbsp chopped fresh dill 1 tbsp chopped fresh parsley 3 pickled chillies, chopped 1 tbsp dried oregano 2 tsp cumin seeds 2 tsp coriander seeds 1 tbsp Aleppo pepper 1 tsp black peppercorns 2 tsp garlic powder 2 tsp fennel seeds 1 bay leaf, chopped 2 tbsp olive oil 1 tbsp dried oregano 2 tsp cumin seeds 2 tsp coriander seeds 1 tbsp Aleppo pepper 1 tsp black peppercorns 2 tsp garlic powder 2 tsp fennel seeds 1 bay leaf, chopped 2 tbsp olive oil 6 lamb chops 6 lamb chops 3 garlic cloves, minced2 tbsp tahini1–2 lemons, juice only 1 tsp cumin seeds, crushed 3 garlic cloves, minced 2 tbsp tahini 1–2 lemons, juice only 1 tsp cumin seeds, crushed 1 tbsp pomegranate molasses 1 tsp Dijon mustard 1 tsp runny honey1 tbsp red wine vinegar3 tbsp olive oil 1 tbsp pomegranate molasses 1 tsp Dijon mustard 1 tsp runny honey 1 tbsp red wine vinegar 3 tbsp olive oil 100g/3½oz pine nuts, toastedfresh picked herbs 100g/3½oz pine nuts, toasted fresh picked herbs Method To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. | {
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"title": "Turkish lamb chops with tahini dressing recipe",
"content": "Turkish lamb chops with tahini dressing and pickled red onions An average of 5.0 out of 5 stars from 1 rating This dinner is packed with spicy flavours but is quick and easy to throw together at the end of a busy day. 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar1 red onion, cut into thin chunkspinch salt1 tbsp chopped fresh dill1 tbsp chopped fresh parsley3 pickled chillies, chopped 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar 1 red onion, cut into thin chunks pinch salt 1 tbsp chopped fresh dill 1 tbsp chopped fresh parsley 3 pickled chillies, chopped 1 tbsp dried oregano 2 tsp cumin seeds 2 tsp coriander seeds 1 tbsp Aleppo pepper 1 tsp black peppercorns 2 tsp garlic powder 2 tsp fennel seeds 1 bay leaf, chopped 2 tbsp olive oil 1 tbsp dried oregano 2 tsp cumin seeds 2 tsp coriander seeds 1 tbsp Aleppo pepper 1 tsp black peppercorns 2 tsp garlic powder 2 tsp fennel seeds 1 bay leaf, chopped 2 tbsp olive oil 6 lamb chops 6 lamb chops 3 garlic cloves, minced2 tbsp tahini1–2 lemons, juice only 1 tsp cumin seeds, crushed 3 garlic cloves, minced 2 tbsp tahini 1–2 lemons, juice only 1 tsp cumin seeds, crushed 1 tbsp pomegranate molasses 1 tsp Dijon mustard 1 tsp runny honey1 tbsp red wine vinegar3 tbsp olive oil 1 tbsp pomegranate molasses 1 tsp Dijon mustard 1 tsp runny honey 1 tbsp red wine vinegar 3 tbsp olive oil 100g/3½oz pine nuts, toastedfresh picked herbs 100g/3½oz pine nuts, toasted fresh picked herbs Method To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs."
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} | 5a377e8de9e0e40ab6ac6d42ce5db49b3d489faf550470d10a0c38003560128b | Goat curry recipe
An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goat_curry_29283_16x9.jpg Goat meat has a lovely flavour and can be found in many Asian butchers or online, but this curry also works well with lamb. The bones add extra richness to the relatively mild sauce. Serve with steamed rice or chapatis. 6 whole cloves2 black cardamom pods4 green cardamom podsfew black peppercorns2 tbsp ghee1 bay leaf1 cinnamon stick1 large onion, finely chopped1 large red onion, finely chopped3 small green chillies, finely sliced4 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped1.5kg/3lb 5oz goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces1 tbsp salt1 tbsp turmeric2–3 tsp mild chilli powder 2 tbsp garam masala4 tomatoes, roughly choppedchopped fresh coriander, to serve 6 whole cloves 2 black cardamom pods 4 green cardamom pods few black peppercorns 2 tbsp ghee 1 bay leaf 1 cinnamon stick 1 large onion, finely chopped 1 large red onion, finely chopped 3 small green chillies, finely sliced 4 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1.5kg/3lb 5oz goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces 1 tbsp salt 1 tbsp turmeric 2–3 tsp mild chilli powder 2 tbsp garam masala 4 tomatoes, roughly chopped chopped fresh coriander, to serve Method Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Transfer to serving dishes and serve sprinkled with the coriander. Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Transfer to serving dishes and serve sprinkled with the coriander. Transfer to serving dishes and serve sprinkled with the coriander. | {
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"url": "https://www.bbc.co.uk/food/recipes/goat_curry_29283",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Goat curry recipe",
"content": "An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goat_curry_29283_16x9.jpg Goat meat has a lovely flavour and can be found in many Asian butchers or online, but this curry also works well with lamb. The bones add extra richness to the relatively mild sauce. Serve with steamed rice or chapatis. 6 whole cloves2 black cardamom pods4 green cardamom podsfew black peppercorns2 tbsp ghee1 bay leaf1 cinnamon stick1 large onion, finely chopped1 large red onion, finely chopped3 small green chillies, finely sliced4 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped1.5kg/3lb 5oz goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces1 tbsp salt1 tbsp turmeric2–3 tsp mild chilli powder 2 tbsp garam masala4 tomatoes, roughly choppedchopped fresh coriander, to serve 6 whole cloves 2 black cardamom pods 4 green cardamom pods few black peppercorns 2 tbsp ghee 1 bay leaf 1 cinnamon stick 1 large onion, finely chopped 1 large red onion, finely chopped 3 small green chillies, finely sliced 4 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1.5kg/3lb 5oz goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces 1 tbsp salt 1 tbsp turmeric 2–3 tsp mild chilli powder 2 tbsp garam masala 4 tomatoes, roughly chopped chopped fresh coriander, to serve Method Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Transfer to serving dishes and serve sprinkled with the coriander. Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Transfer to serving dishes and serve sprinkled with the coriander. Transfer to serving dishes and serve sprinkled with the coriander."
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} | be3e56330a4af9df2a5753dd0631a7347db7dbfb096d602a1edacf1470cc14fd | Salmon and herb coulibiac recipe
An average of 5.0 out of 5 stars from 4 ratings This dish is perfect party food, and great for feeding a crowd. The crisp filo pastry and flavoursome rice make this coulibiac lighter than the traditional Russian dish. 500g/1lb 2oz salmon fillet, skinned175g/6oz long-grain rice75g/2¾oz butter, plus extra for greasing 2 onions, roughly chopped2 garlic cloves, crushed1 small fresh red chilli, deseeded and finely chopped200g/7oz button mushrooms, sliced½ large lemon, zest and juice only2 tbsp chopped fresh parsley1 tbsp chopped fresh chives6 sheets (each 25x45cm/10x18in) filo pastrysalt and freshly ground black pepperwatercress sprigs, to serve (optional) 500g/1lb 2oz salmon fillet, skinned 175g/6oz long-grain rice 75g/2¾oz butter, plus extra for greasing 2 onions, roughly chopped 2 garlic cloves, crushed 1 small fresh red chilli, deseeded and finely chopped 200g/7oz button mushrooms, sliced ½ large lemon, zest and juice only 2 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 6 sheets (each 25x45cm/10x18in) filo pastry salt and freshly ground black pepper watercress sprigs, to serve (optional) 300g/10½oz natural Greek yoghurt1 small bunch fresh parsley, chopped1 tbsp chopped fresh chives ½ large lemon, juice only 300g/10½oz natural Greek yoghurt 1 small bunch fresh parsley, chopped 1 tbsp chopped fresh chives ½ large lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel. Put the foil parcel on a baking tray and bake in the oven for 15–20 minutes, or until the salmon is cooked through. Set aside to cool.Meanwhile, cook the rice until tender in salted boiling water according to the packet instructions. Drain and tip into a bowl.Melt 25g/1oz of the butter in a large frying pan over a medium heat. Add the onions and fry for 3 minutes, with a lid on the pan, until starting to soften. Add the garlic and chilli and fry for 30 seconds, then add the mushrooms and fry for another 3 minutes.Stir in the cooked rice and remove from the heat before adding the lemon zest, juice, parsley and chives. Break the cooked salmon into large pieces and add to the rice. Season with salt and freshly ground black pepper and carefully stir to combine. Set aside to cool and then chill in the fridge, covered, for 30 minutes. Melt the remaining butter in a small pan. On a piece of baking paper, lay 2 sheets of filo pastry lengthways and side by side – they should overlap slightly (by about 5cm/2in). Brush with the melted butter and seal along the middle to make a 45cm/18in square. Lay 2 more filo sheets side by side on top, at right angles to the first layer, and brush with butter. Lay the last 2 sheets over the top, in the same direction as the first 2 sheets, and brush with butter to make 3 layers forming a 45cm/18in square. Arrange the salmon and rice filling along one-third of the square in a long log shape, leaving a gap of at least 5cm/2in from the edge of the pastry. Fold in the sides and then tightly roll up the pastry around the filling to create a strudel shape about 30cm/12in long. Use the baking paper to help to roll it up firmly. Make sure the ends of the pastry are sealed and then transfer the parcel with the paper to a baking tray.Brush more melted butter over the top and then bake at 200C/180C Fan/Gas 6 for 30–35 minutes, or until the pastry is crisp and golden-brown.For the sauce, add all the ingredients to a bowl, season with salt and freshly ground black pepper and stir to combine. Slice the cooked coulibiac and serve with sprigs of watercress (if using) and the sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel. Put the foil parcel on a baking tray and bake in the oven for 15–20 minutes, or until the salmon is cooked through. Set aside to cool. Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel. Put the foil parcel on a baking tray and bake in the oven for 15–20 minutes, or until the salmon is cooked through. Set aside to cool. Meanwhile, cook the rice until tender in salted boiling water according to the packet instructions. Drain and tip into a bowl. Meanwhile, cook the rice until tender in salted boiling water according to the packet instructions. Drain and tip into a bowl. Melt 25g/1oz of the butter in a large frying pan over a medium heat. Add the onions and fry for 3 minutes, with a lid on the pan, until starting to soften. Add the garlic and chilli and fry for 30 seconds, then add the mushrooms and fry for another 3 minutes. Melt 25g/1oz of the butter in a large frying pan over a medium heat. Add the onions and fry for 3 minutes, with a lid on the pan, until starting to soften. Add the garlic and chilli and fry for 30 seconds, then add the mushrooms and fry for another 3 minutes. Stir in the cooked rice and remove from the heat before adding the lemon zest, juice, parsley and chives. Break the cooked salmon into large pieces and add to the rice. Season with salt and freshly ground black pepper and carefully stir to combine. Set aside to cool and then chill in the fridge, covered, for 30 minutes. Stir in the cooked rice and remove from the heat before adding the lemon zest, juice, parsley and chives. Break the cooked salmon into large pieces and add to the rice. Season with salt and freshly ground black pepper and carefully stir to combine. Set aside to cool and then chill in the fridge, covered, for 30 minutes. Melt the remaining butter in a small pan. On a piece of baking paper, lay 2 sheets of filo pastry lengthways and side by side – they should overlap slightly (by about 5cm/2in). Brush with the melted butter and seal along the middle to make a 45cm/18in square. Lay 2 more filo sheets side by side on top, at right angles to the first layer, and brush with butter. Lay the last 2 sheets over the top, in the same direction as the first 2 sheets, and brush with butter to make 3 layers forming a 45cm/18in square. Melt the remaining butter in a small pan. On a piece of baking paper, lay 2 sheets of filo pastry lengthways and side by side – they should overlap slightly (by about 5cm/2in). Brush with the melted butter and seal along the middle to make a 45cm/18in square. Lay 2 more filo sheets side by side on top, at right angles to the first layer, and brush with butter. Lay the last 2 sheets over the top, in the same direction as the first 2 sheets, and brush with butter to make 3 layers forming a 45cm/18in square. Arrange the salmon and rice filling along one-third of the square in a long log shape, leaving a gap of at least 5cm/2in from the edge of the pastry. Fold in the sides and then tightly roll up the pastry around the filling to create a strudel shape about 30cm/12in long. Use the baking paper to help to roll it up firmly. Make sure the ends of the pastry are sealed and then transfer the parcel with the paper to a baking tray. Arrange the salmon and rice filling along one-third of the square in a long log shape, leaving a gap of at least 5cm/2in from the edge of the pastry. Fold in the sides and then tightly roll up the pastry around the filling to create a strudel shape about 30cm/12in long. Use the baking paper to help to roll it up firmly. Make sure the ends of the pastry are sealed and then transfer the parcel with the paper to a baking tray. Brush more melted butter over the top and then bake at 200C/180C Fan/Gas 6 for 30–35 minutes, or until the pastry is crisp and golden-brown. Brush more melted butter over the top and then bake at 200C/180C Fan/Gas 6 for 30–35 minutes, or until the pastry is crisp and golden-brown. For the sauce, add all the ingredients to a bowl, season with salt and freshly ground black pepper and stir to combine. Slice the cooked coulibiac and serve with sprigs of watercress (if using) and the sauce. For the sauce, add all the ingredients to a bowl, season with salt and freshly ground black pepper and stir to combine. Slice the cooked coulibiac and serve with sprigs of watercress (if using) and the sauce. Recipe tips If covered and chilled in the fridge, this dish can be assembled up to 6 hours ahead and cooked to serve. Bring to room temperature just before cooking, or cook slightly longer to ensure the filling is heated through. It is important for the filo to remain soft while you’re handling it, so keep it covered with a clean, damp tea towel if working in a hot kitchen. Placing the second pastry layer at right angles to the first and last layers forms a lattice that will strengthen the sheets by helping them hold together. Make sure your pastry square is no smaller than 45cm/18in; it needs to be large enough to wrap around the filling to ensure the coulibiac doesn’t split when cooked. | {
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"title": "Salmon and herb coulibiac recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This dish is perfect party food, and great for feeding a crowd. The crisp filo pastry and flavoursome rice make this coulibiac lighter than the traditional Russian dish. 500g/1lb 2oz salmon fillet, skinned175g/6oz long-grain rice75g/2¾oz butter, plus extra for greasing 2 onions, roughly chopped2 garlic cloves, crushed1 small fresh red chilli, deseeded and finely chopped200g/7oz button mushrooms, sliced½ large lemon, zest and juice only2 tbsp chopped fresh parsley1 tbsp chopped fresh chives6 sheets (each 25x45cm/10x18in) filo pastrysalt and freshly ground black pepperwatercress sprigs, to serve (optional) 500g/1lb 2oz salmon fillet, skinned 175g/6oz long-grain rice 75g/2¾oz butter, plus extra for greasing 2 onions, roughly chopped 2 garlic cloves, crushed 1 small fresh red chilli, deseeded and finely chopped 200g/7oz button mushrooms, sliced ½ large lemon, zest and juice only 2 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 6 sheets (each 25x45cm/10x18in) filo pastry salt and freshly ground black pepper watercress sprigs, to serve (optional) 300g/10½oz natural Greek yoghurt1 small bunch fresh parsley, chopped1 tbsp chopped fresh chives ½ large lemon, juice only 300g/10½oz natural Greek yoghurt 1 small bunch fresh parsley, chopped 1 tbsp chopped fresh chives ½ large lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel. Put the foil parcel on a baking tray and bake in the oven for 15–20 minutes, or until the salmon is cooked through. Set aside to cool.Meanwhile, cook the rice until tender in salted boiling water according to the packet instructions. Drain and tip into a bowl.Melt 25g/1oz of the butter in a large frying pan over a medium heat. Add the onions and fry for 3 minutes, with a lid on the pan, until starting to soften. Add the garlic and chilli and fry for 30 seconds, then add the mushrooms and fry for another 3 minutes.Stir in the cooked rice and remove from the heat before adding the lemon zest, juice, parsley and chives. Break the cooked salmon into large pieces and add to the rice. Season with salt and freshly ground black pepper and carefully stir to combine. Set aside to cool and then chill in the fridge, covered, for 30 minutes. Melt the remaining butter in a small pan. On a piece of baking paper, lay 2 sheets of filo pastry lengthways and side by side – they should overlap slightly (by about 5cm/2in). Brush with the melted butter and seal along the middle to make a 45cm/18in square. Lay 2 more filo sheets side by side on top, at right angles to the first layer, and brush with butter. Lay the last 2 sheets over the top, in the same direction as the first 2 sheets, and brush with butter to make 3 layers forming a 45cm/18in square. Arrange the salmon and rice filling along one-third of the square in a long log shape, leaving a gap of at least 5cm/2in from the edge of the pastry. Fold in the sides and then tightly roll up the pastry around the filling to create a strudel shape about 30cm/12in long. Use the baking paper to help to roll it up firmly. Make sure the ends of the pastry are sealed and then transfer the parcel with the paper to a baking tray.Brush more melted butter over the top and then bake at 200C/180C Fan/Gas 6 for 30–35 minutes, or until the pastry is crisp and golden-brown.For the sauce, add all the ingredients to a bowl, season with salt and freshly ground black pepper and stir to combine. Slice the cooked coulibiac and serve with sprigs of watercress (if using) and the sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel. Put the foil parcel on a baking tray and bake in the oven for 15–20 minutes, or until the salmon is cooked through. Set aside to cool. Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel. Put the foil parcel on a baking tray and bake in the oven for 15–20 minutes, or until the salmon is cooked through. Set aside to cool. Meanwhile, cook the rice until tender in salted boiling water according to the packet instructions. Drain and tip into a bowl. Meanwhile, cook the rice until tender in salted boiling water according to the packet instructions. Drain and tip into a bowl. Melt 25g/1oz of the butter in a large frying pan over a medium heat. Add the onions and fry for 3 minutes, with a lid on the pan, until starting to soften. Add the garlic and chilli and fry for 30 seconds, then add the mushrooms and fry for another 3 minutes. Melt 25g/1oz of the butter in a large frying pan over a medium heat. Add the onions and fry for 3 minutes, with a lid on the pan, until starting to soften. Add the garlic and chilli and fry for 30 seconds, then add the mushrooms and fry for another 3 minutes. Stir in the cooked rice and remove from the heat before adding the lemon zest, juice, parsley and chives. Break the cooked salmon into large pieces and add to the rice. Season with salt and freshly ground black pepper and carefully stir to combine. Set aside to cool and then chill in the fridge, covered, for 30 minutes. Stir in the cooked rice and remove from the heat before adding the lemon zest, juice, parsley and chives. Break the cooked salmon into large pieces and add to the rice. Season with salt and freshly ground black pepper and carefully stir to combine. Set aside to cool and then chill in the fridge, covered, for 30 minutes. Melt the remaining butter in a small pan. On a piece of baking paper, lay 2 sheets of filo pastry lengthways and side by side – they should overlap slightly (by about 5cm/2in). Brush with the melted butter and seal along the middle to make a 45cm/18in square. Lay 2 more filo sheets side by side on top, at right angles to the first layer, and brush with butter. Lay the last 2 sheets over the top, in the same direction as the first 2 sheets, and brush with butter to make 3 layers forming a 45cm/18in square. Melt the remaining butter in a small pan. On a piece of baking paper, lay 2 sheets of filo pastry lengthways and side by side – they should overlap slightly (by about 5cm/2in). Brush with the melted butter and seal along the middle to make a 45cm/18in square. Lay 2 more filo sheets side by side on top, at right angles to the first layer, and brush with butter. Lay the last 2 sheets over the top, in the same direction as the first 2 sheets, and brush with butter to make 3 layers forming a 45cm/18in square. Arrange the salmon and rice filling along one-third of the square in a long log shape, leaving a gap of at least 5cm/2in from the edge of the pastry. Fold in the sides and then tightly roll up the pastry around the filling to create a strudel shape about 30cm/12in long. Use the baking paper to help to roll it up firmly. Make sure the ends of the pastry are sealed and then transfer the parcel with the paper to a baking tray. Arrange the salmon and rice filling along one-third of the square in a long log shape, leaving a gap of at least 5cm/2in from the edge of the pastry. Fold in the sides and then tightly roll up the pastry around the filling to create a strudel shape about 30cm/12in long. Use the baking paper to help to roll it up firmly. Make sure the ends of the pastry are sealed and then transfer the parcel with the paper to a baking tray. Brush more melted butter over the top and then bake at 200C/180C Fan/Gas 6 for 30–35 minutes, or until the pastry is crisp and golden-brown. Brush more melted butter over the top and then bake at 200C/180C Fan/Gas 6 for 30–35 minutes, or until the pastry is crisp and golden-brown. For the sauce, add all the ingredients to a bowl, season with salt and freshly ground black pepper and stir to combine. Slice the cooked coulibiac and serve with sprigs of watercress (if using) and the sauce. For the sauce, add all the ingredients to a bowl, season with salt and freshly ground black pepper and stir to combine. Slice the cooked coulibiac and serve with sprigs of watercress (if using) and the sauce. Recipe tips If covered and chilled in the fridge, this dish can be assembled up to 6 hours ahead and cooked to serve. Bring to room temperature just before cooking, or cook slightly longer to ensure the filling is heated through. It is important for the filo to remain soft while you’re handling it, so keep it covered with a clean, damp tea towel if working in a hot kitchen. Placing the second pastry layer at right angles to the first and last layers forms a lattice that will strengthen the sheets by helping them hold together. Make sure your pastry square is no smaller than 45cm/18in; it needs to be large enough to wrap around the filling to ensure the coulibiac doesn’t split when cooked."
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} | 15a51aa12fb6576513e0015ec42c547095c7ce423e4f82c2cade969ee207eefe | Coconut ice cream recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconuticecream_86100_16x9.jpg Try this easy recipe for an exotic coconut ice cream. Perfect with griddled slices of pineapple. For this recipe you will need an ice cream maker. 290ml/½ pint milk 85g/3oz caster sugar290ml/½ pint double cream 1 coconut, flesh only, cut into small pieces 2 tbsp vodka 1 bunch fresh mint, finely chopped 290ml/½ pint milk 85g/3oz caster sugar 290ml/½ pint double cream 1 coconut, flesh only, cut into small pieces 2 tbsp vodka 1 bunch fresh mint, finely chopped Method Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.Serve once the ice cream is frozen. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Serve once the ice cream is frozen. Serve once the ice cream is frozen. | {
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"url": "https://www.bbc.co.uk/food/recipes/coconuticecream_86100",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut ice cream recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconuticecream_86100_16x9.jpg Try this easy recipe for an exotic coconut ice cream. Perfect with griddled slices of pineapple. For this recipe you will need an ice cream maker. 290ml/½ pint milk 85g/3oz caster sugar290ml/½ pint double cream 1 coconut, flesh only, cut into small pieces 2 tbsp vodka 1 bunch fresh mint, finely chopped 290ml/½ pint milk 85g/3oz caster sugar 290ml/½ pint double cream 1 coconut, flesh only, cut into small pieces 2 tbsp vodka 1 bunch fresh mint, finely chopped Method Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.Serve once the ice cream is frozen. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Serve once the ice cream is frozen. Serve once the ice cream is frozen."
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} | 9cd07168c04fd459e4924698f9675bc2a815136cd981738e36c247313f64bbc5 | Thai chicken larb recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/nice_and_spicy_thai_90314_16x9.jpg I know it is so simple to buy the already minced up chicken but the problem is you do not know what you are getting and it often has loads of fat and a bit of gristle in it. Buy your own and then mince it up yourself. Each serving provides 237kcal, 31g protein, 3g carbohydrate (of which 3g sugars), 11g fat (of which 2g saturates), 2g fibre and 2.3g salt. 1 tbsp sunflower oil2 large, boneless, skinless chicken breasts (about 225g/8oz each), minced up in a food processorflaked sea salt and freshly ground black pepper2 tbsp fish sauce1 lime, juice only1 tsp caster, granulated or soft light brown sugar3 spring onions, finely chopped¼ cucumber, finely diced1-2 red chillies, finely sliced, seeds removed for less heat if preferred1cm/½in piece fresh root ginger, peeled and finely chopped½ bunch coriander, leaves and stalks roughly chopped (about 2 tbsp)½ bunch mint, leaves only, ripped 1 handful salted (but not dry roasted) peanuts (about 50g/1¾oz)12 largish crisp iceberg lettuce leaves (cup-shaped are best) 1 tbsp sunflower oil 2 large, boneless, skinless chicken breasts (about 225g/8oz each), minced up in a food processor flaked sea salt and freshly ground black pepper 2 tbsp fish sauce 1 lime, juice only 1 tsp caster, granulated or soft light brown sugar 3 spring onions, finely chopped ¼ cucumber, finely diced 1-2 red chillies, finely sliced, seeds removed for less heat if preferred 1cm/½in piece fresh root ginger, peeled and finely chopped ½ bunch coriander, leaves and stalks roughly chopped (about 2 tbsp) ½ bunch mint, leaves only, ripped 1 handful salted (but not dry roasted) peanuts (about 50g/1¾oz) 12 largish crisp iceberg lettuce leaves (cup-shaped are best) Method Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary.Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in. Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary. Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary. Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking. Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in. | {
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"delivery_version": "v1.0",
"title": "Thai chicken larb recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/nice_and_spicy_thai_90314_16x9.jpg I know it is so simple to buy the already minced up chicken but the problem is you do not know what you are getting and it often has loads of fat and a bit of gristle in it. Buy your own and then mince it up yourself. Each serving provides 237kcal, 31g protein, 3g carbohydrate (of which 3g sugars), 11g fat (of which 2g saturates), 2g fibre and 2.3g salt. 1 tbsp sunflower oil2 large, boneless, skinless chicken breasts (about 225g/8oz each), minced up in a food processorflaked sea salt and freshly ground black pepper2 tbsp fish sauce1 lime, juice only1 tsp caster, granulated or soft light brown sugar3 spring onions, finely chopped¼ cucumber, finely diced1-2 red chillies, finely sliced, seeds removed for less heat if preferred1cm/½in piece fresh root ginger, peeled and finely chopped½ bunch coriander, leaves and stalks roughly chopped (about 2 tbsp)½ bunch mint, leaves only, ripped 1 handful salted (but not dry roasted) peanuts (about 50g/1¾oz)12 largish crisp iceberg lettuce leaves (cup-shaped are best) 1 tbsp sunflower oil 2 large, boneless, skinless chicken breasts (about 225g/8oz each), minced up in a food processor flaked sea salt and freshly ground black pepper 2 tbsp fish sauce 1 lime, juice only 1 tsp caster, granulated or soft light brown sugar 3 spring onions, finely chopped ¼ cucumber, finely diced 1-2 red chillies, finely sliced, seeds removed for less heat if preferred 1cm/½in piece fresh root ginger, peeled and finely chopped ½ bunch coriander, leaves and stalks roughly chopped (about 2 tbsp) ½ bunch mint, leaves only, ripped 1 handful salted (but not dry roasted) peanuts (about 50g/1¾oz) 12 largish crisp iceberg lettuce leaves (cup-shaped are best) Method Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary.Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in. Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary. Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary. Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking. Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in."
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} | d934e0c26f9602a3d8693daaa06837882c5fc54c59feafcd09ca0a0c9097f85a | Prawn and broccoli pad Thai recipe
An average of 4.4 out of 5 stars from 5 ratings Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket. 1 tbsp vegetable oil2 large banana shallots, finely sliced2 red chillies, sliced3 garlic cloves, finely chopped5cm/2in piece ginger, grated20 peeled tiger prawns150g/5oz Tenderstem broccoli3 carrots, finely sliced400g/14oz rice noodles, cooked according to packet instructions3 tbsp tamarind paste3 tbsp fish sauce (nam pla)2 tbsp soy sauce¼ tsp freshly ground white pepper2 limes, juice only3 tbsp roughly chopped coriander2 tbsp roasted salted peanuts, crushed 1 tbsp vegetable oil 2 large banana shallots, finely sliced 2 red chillies, sliced 3 garlic cloves, finely chopped 5cm/2in piece ginger, grated 20 peeled tiger prawns 150g/5oz Tenderstem broccoli 3 carrots, finely sliced 400g/14oz rice noodles, cooked according to packet instructions 3 tbsp tamarind paste 3 tbsp fish sauce (nam pla) 2 tbsp soy sauce ¼ tsp freshly ground white pepper 2 limes, juice only 3 tbsp roughly chopped coriander 2 tbsp roasted salted peanuts, crushed Method Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.Cook for 1-2 minutes until hot then finish with the coriander. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. Cook for 1-2 minutes until hot then finish with the coriander. Cook for 1-2 minutes until hot then finish with the coriander. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. | {
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"title": "Prawn and broccoli pad Thai recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket. 1 tbsp vegetable oil2 large banana shallots, finely sliced2 red chillies, sliced3 garlic cloves, finely chopped5cm/2in piece ginger, grated20 peeled tiger prawns150g/5oz Tenderstem broccoli3 carrots, finely sliced400g/14oz rice noodles, cooked according to packet instructions3 tbsp tamarind paste3 tbsp fish sauce (nam pla)2 tbsp soy sauce¼ tsp freshly ground white pepper2 limes, juice only3 tbsp roughly chopped coriander2 tbsp roasted salted peanuts, crushed 1 tbsp vegetable oil 2 large banana shallots, finely sliced 2 red chillies, sliced 3 garlic cloves, finely chopped 5cm/2in piece ginger, grated 20 peeled tiger prawns 150g/5oz Tenderstem broccoli 3 carrots, finely sliced 400g/14oz rice noodles, cooked according to packet instructions 3 tbsp tamarind paste 3 tbsp fish sauce (nam pla) 2 tbsp soy sauce ¼ tsp freshly ground white pepper 2 limes, juice only 3 tbsp roughly chopped coriander 2 tbsp roasted salted peanuts, crushed Method Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.Cook for 1-2 minutes until hot then finish with the coriander. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. Cook for 1-2 minutes until hot then finish with the coriander. Cook for 1-2 minutes until hot then finish with the coriander. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts."
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} | 7b23e9aceadbffa14d001517fece93603f9948d69729f38352e5920a1ac2117a | Sea salt and pink pepper prawns recipe
Sea salt and pink pepper prawns, green jalapeño and ginger dipping sauce An average of 4.5 out of 5 stars from 2 ratings Fat, juicy prawns rubbed in a quick sea salt and peppercorn mix, served with a sweet ’n’ fiery dipping sauce and citrus wedges. So summery. 2 tbsp pink peppercorns1 tbsp white peppercorns1 tbsp black peppercorns6 whole allspice berries50g/1¾oz Cornish sea salt 2 tbsp pink peppercorns 1 tbsp white peppercorns 1 tbsp black peppercorns 6 whole allspice berries 50g/1¾oz Cornish sea salt 1 tbsp sesame oil1 shallot, chopped1 garlic clove, finely grated½ fresh green jalapeño, chopped20g/¾oz pickled ginger, chopped25g/1oz rice wine vinegar20g/¾oz honey30g/1oz sweet chilli sauce½ tsp dark soy sauce250ml/9fl oz orange juice 1 tbsp sesame oil 1 shallot, chopped 1 garlic clove, finely grated ½ fresh green jalapeño, chopped 20g/¾oz pickled ginger, chopped 25g/1oz rice wine vinegar 20g/¾oz honey 30g/1oz sweet chilli sauce ½ tsp dark soy sauce 250ml/9fl oz orange juice 3 tbsp olive oil8 large prawns, heads on, shells on, de-veined1 lemon, zest finely grated1 lime, zest finely grated10g/⅓oz fresh coriander including the stalks, roughly chopped 3 tbsp olive oil 8 large prawns, heads on, shells on, de-veined 1 lemon, zest finely grated 1 lime, zest finely grated 10g/⅓oz fresh coriander including the stalks, roughly chopped Method For the salt and pepper mix, put a small frying pan over a medium heat and add the peppercorns and allspice berries. Toast for around 2 minutes to release their flavour. Transfer to a spice grinder or pestle and mortar and blend or grind to a cracked, coarse mixture. Stir through the salt. This seasoning mix will keep for a few months in an airtight container.For the dipping sauce, warm the sesame oil in a medium-sized saucepan and add the shallot, garlic and jalapeño. Cook for 2 minutes to soften the vegetables. Add the ginger and cook for another minute, making sure to stir. Add the rice wine vinegar and turn up the heat. Simmer until the liquid has mostly evaporated, then add the honey and sweet chilli sauce and bring to a bubble. Stir in the soy sauce and orange juice and bring to a simmer. Reduce the sauce by about half until you have a thick consistency. Remove the pan from the heat and leave to cool. Now cook your prawns. Put a large frying pan over a high heat and add the olive oil. Season the prawns liberally with the salt and pepper seasoning. When the oil is hot, add the prawns one by one, very carefully. Fry the prawns on both sides for about 45 seconds each side. Once the prawns are done, take them out of the pan and place on a large serving platter or board. Finish the prawns with finely grated lemon, lime and a sprinkle of chopped coriander. Cut the lemon and lime into wedges. Serve the prawns with your dipping sauce and the citrus wedges – prepare yourself for how good your fingers are going to taste when you peel the shells off! For the salt and pepper mix, put a small frying pan over a medium heat and add the peppercorns and allspice berries. Toast for around 2 minutes to release their flavour. For the salt and pepper mix, put a small frying pan over a medium heat and add the peppercorns and allspice berries. Toast for around 2 minutes to release their flavour. Transfer to a spice grinder or pestle and mortar and blend or grind to a cracked, coarse mixture. Stir through the salt. This seasoning mix will keep for a few months in an airtight container. Transfer to a spice grinder or pestle and mortar and blend or grind to a cracked, coarse mixture. Stir through the salt. This seasoning mix will keep for a few months in an airtight container. For the dipping sauce, warm the sesame oil in a medium-sized saucepan and add the shallot, garlic and jalapeño. Cook for 2 minutes to soften the vegetables. Add the ginger and cook for another minute, making sure to stir. For the dipping sauce, warm the sesame oil in a medium-sized saucepan and add the shallot, garlic and jalapeño. Cook for 2 minutes to soften the vegetables. Add the ginger and cook for another minute, making sure to stir. Add the rice wine vinegar and turn up the heat. Simmer until the liquid has mostly evaporated, then add the honey and sweet chilli sauce and bring to a bubble. Stir in the soy sauce and orange juice and bring to a simmer. Reduce the sauce by about half until you have a thick consistency. Remove the pan from the heat and leave to cool. Add the rice wine vinegar and turn up the heat. Simmer until the liquid has mostly evaporated, then add the honey and sweet chilli sauce and bring to a bubble. Stir in the soy sauce and orange juice and bring to a simmer. Reduce the sauce by about half until you have a thick consistency. Remove the pan from the heat and leave to cool. Now cook your prawns. Put a large frying pan over a high heat and add the olive oil. Season the prawns liberally with the salt and pepper seasoning. When the oil is hot, add the prawns one by one, very carefully. Fry the prawns on both sides for about 45 seconds each side. Once the prawns are done, take them out of the pan and place on a large serving platter or board. Now cook your prawns. Put a large frying pan over a high heat and add the olive oil. Season the prawns liberally with the salt and pepper seasoning. When the oil is hot, add the prawns one by one, very carefully. Fry the prawns on both sides for about 45 seconds each side. Once the prawns are done, take them out of the pan and place on a large serving platter or board. Finish the prawns with finely grated lemon, lime and a sprinkle of chopped coriander. Cut the lemon and lime into wedges. Serve the prawns with your dipping sauce and the citrus wedges – prepare yourself for how good your fingers are going to taste when you peel the shells off! Finish the prawns with finely grated lemon, lime and a sprinkle of chopped coriander. Cut the lemon and lime into wedges. Serve the prawns with your dipping sauce and the citrus wedges – prepare yourself for how good your fingers are going to taste when you peel the shells off! Recipe tips Snip your prawns with a pair of scissors down the top of the head to the tail. This makes the prawns so much easier to peel, and so much easier to get to the meat once cooked (it will let all the flavour in, too). | {
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"content": "Sea salt and pink pepper prawns, green jalapeño and ginger dipping sauce An average of 4.5 out of 5 stars from 2 ratings Fat, juicy prawns rubbed in a quick sea salt and peppercorn mix, served with a sweet ’n’ fiery dipping sauce and citrus wedges. So summery. 2 tbsp pink peppercorns1 tbsp white peppercorns1 tbsp black peppercorns6 whole allspice berries50g/1¾oz Cornish sea salt 2 tbsp pink peppercorns 1 tbsp white peppercorns 1 tbsp black peppercorns 6 whole allspice berries 50g/1¾oz Cornish sea salt 1 tbsp sesame oil1 shallot, chopped1 garlic clove, finely grated½ fresh green jalapeño, chopped20g/¾oz pickled ginger, chopped25g/1oz rice wine vinegar20g/¾oz honey30g/1oz sweet chilli sauce½ tsp dark soy sauce250ml/9fl oz orange juice 1 tbsp sesame oil 1 shallot, chopped 1 garlic clove, finely grated ½ fresh green jalapeño, chopped 20g/¾oz pickled ginger, chopped 25g/1oz rice wine vinegar 20g/¾oz honey 30g/1oz sweet chilli sauce ½ tsp dark soy sauce 250ml/9fl oz orange juice 3 tbsp olive oil8 large prawns, heads on, shells on, de-veined1 lemon, zest finely grated1 lime, zest finely grated10g/⅓oz fresh coriander including the stalks, roughly chopped 3 tbsp olive oil 8 large prawns, heads on, shells on, de-veined 1 lemon, zest finely grated 1 lime, zest finely grated 10g/⅓oz fresh coriander including the stalks, roughly chopped Method For the salt and pepper mix, put a small frying pan over a medium heat and add the peppercorns and allspice berries. Toast for around 2 minutes to release their flavour. Transfer to a spice grinder or pestle and mortar and blend or grind to a cracked, coarse mixture. Stir through the salt. This seasoning mix will keep for a few months in an airtight container.For the dipping sauce, warm the sesame oil in a medium-sized saucepan and add the shallot, garlic and jalapeño. Cook for 2 minutes to soften the vegetables. Add the ginger and cook for another minute, making sure to stir. Add the rice wine vinegar and turn up the heat. Simmer until the liquid has mostly evaporated, then add the honey and sweet chilli sauce and bring to a bubble. Stir in the soy sauce and orange juice and bring to a simmer. Reduce the sauce by about half until you have a thick consistency. Remove the pan from the heat and leave to cool. Now cook your prawns. Put a large frying pan over a high heat and add the olive oil. Season the prawns liberally with the salt and pepper seasoning. When the oil is hot, add the prawns one by one, very carefully. Fry the prawns on both sides for about 45 seconds each side. Once the prawns are done, take them out of the pan and place on a large serving platter or board. Finish the prawns with finely grated lemon, lime and a sprinkle of chopped coriander. Cut the lemon and lime into wedges. Serve the prawns with your dipping sauce and the citrus wedges – prepare yourself for how good your fingers are going to taste when you peel the shells off! For the salt and pepper mix, put a small frying pan over a medium heat and add the peppercorns and allspice berries. Toast for around 2 minutes to release their flavour. For the salt and pepper mix, put a small frying pan over a medium heat and add the peppercorns and allspice berries. Toast for around 2 minutes to release their flavour. Transfer to a spice grinder or pestle and mortar and blend or grind to a cracked, coarse mixture. Stir through the salt. This seasoning mix will keep for a few months in an airtight container. Transfer to a spice grinder or pestle and mortar and blend or grind to a cracked, coarse mixture. Stir through the salt. This seasoning mix will keep for a few months in an airtight container. For the dipping sauce, warm the sesame oil in a medium-sized saucepan and add the shallot, garlic and jalapeño. Cook for 2 minutes to soften the vegetables. Add the ginger and cook for another minute, making sure to stir. For the dipping sauce, warm the sesame oil in a medium-sized saucepan and add the shallot, garlic and jalapeño. Cook for 2 minutes to soften the vegetables. Add the ginger and cook for another minute, making sure to stir. Add the rice wine vinegar and turn up the heat. Simmer until the liquid has mostly evaporated, then add the honey and sweet chilli sauce and bring to a bubble. Stir in the soy sauce and orange juice and bring to a simmer. Reduce the sauce by about half until you have a thick consistency. Remove the pan from the heat and leave to cool. Add the rice wine vinegar and turn up the heat. Simmer until the liquid has mostly evaporated, then add the honey and sweet chilli sauce and bring to a bubble. Stir in the soy sauce and orange juice and bring to a simmer. Reduce the sauce by about half until you have a thick consistency. Remove the pan from the heat and leave to cool. Now cook your prawns. Put a large frying pan over a high heat and add the olive oil. Season the prawns liberally with the salt and pepper seasoning. When the oil is hot, add the prawns one by one, very carefully. Fry the prawns on both sides for about 45 seconds each side. Once the prawns are done, take them out of the pan and place on a large serving platter or board. Now cook your prawns. Put a large frying pan over a high heat and add the olive oil. Season the prawns liberally with the salt and pepper seasoning. When the oil is hot, add the prawns one by one, very carefully. Fry the prawns on both sides for about 45 seconds each side. Once the prawns are done, take them out of the pan and place on a large serving platter or board. Finish the prawns with finely grated lemon, lime and a sprinkle of chopped coriander. Cut the lemon and lime into wedges. Serve the prawns with your dipping sauce and the citrus wedges – prepare yourself for how good your fingers are going to taste when you peel the shells off! Finish the prawns with finely grated lemon, lime and a sprinkle of chopped coriander. Cut the lemon and lime into wedges. Serve the prawns with your dipping sauce and the citrus wedges – prepare yourself for how good your fingers are going to taste when you peel the shells off! Recipe tips Snip your prawns with a pair of scissors down the top of the head to the tail. This makes the prawns so much easier to peel, and so much easier to get to the meat once cooked (it will let all the flavour in, too)."
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} | f49df717785adf3d6a4fa157fa246b07f3c3253869b1feaa897cd35fc66454b9 | Thai lamb salad with spicy dressing recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_lamb_salad_with_26133_16x9.jpg This is a quick, rough-and-ready salad that's great for sharing - and each ingredient adds a unique layer of flavour. 2 red chillies, 1 chopped, 1 finely sliced (for garnish)4 garlic cloves, crushed90g/3¼oz root ginger, roughly chopped2 tbsp palm sugar (or light brown sugar)6 tbsp soy sauce4 tbsp fish sauce300g/10½oz cooked leftover lamb, fat left on, cut into thick slices½ cucumber, cut in half lengthways, thinly sliced on the diagonal100g/3½oz fresh peas100g/3½oz sugarsnap peas, sliced lengthways75g/3oz beansprouts6 spring onions, trimmed, sliced on the diagonal3 tbsp roughly chopped fresh mint leavessmall handful coriander sprigs2 limes, juice only25g/1oz pea shoots 2 red chillies, 1 chopped, 1 finely sliced (for garnish) 4 garlic cloves, crushed 90g/3¼oz root ginger, roughly chopped 2 tbsp palm sugar (or light brown sugar) 6 tbsp soy sauce 4 tbsp fish sauce 300g/10½oz cooked leftover lamb, fat left on, cut into thick slices ½ cucumber, cut in half lengthways, thinly sliced on the diagonal 100g/3½oz fresh peas 100g/3½oz sugarsnap peas, sliced lengthways 75g/3oz beansprouts 6 spring onions, trimmed, sliced on the diagonal 3 tbsp roughly chopped fresh mint leaves small handful coriander sprigs 2 limes, juice only 25g/1oz pea shoots Method Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary.Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside.In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well.To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately. Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary. Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary. Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside. Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside. In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well. In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well. To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately. To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately. | {
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"title": "Thai lamb salad with spicy dressing recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_lamb_salad_with_26133_16x9.jpg This is a quick, rough-and-ready salad that's great for sharing - and each ingredient adds a unique layer of flavour. 2 red chillies, 1 chopped, 1 finely sliced (for garnish)4 garlic cloves, crushed90g/3¼oz root ginger, roughly chopped2 tbsp palm sugar (or light brown sugar)6 tbsp soy sauce4 tbsp fish sauce300g/10½oz cooked leftover lamb, fat left on, cut into thick slices½ cucumber, cut in half lengthways, thinly sliced on the diagonal100g/3½oz fresh peas100g/3½oz sugarsnap peas, sliced lengthways75g/3oz beansprouts6 spring onions, trimmed, sliced on the diagonal3 tbsp roughly chopped fresh mint leavessmall handful coriander sprigs2 limes, juice only25g/1oz pea shoots 2 red chillies, 1 chopped, 1 finely sliced (for garnish) 4 garlic cloves, crushed 90g/3¼oz root ginger, roughly chopped 2 tbsp palm sugar (or light brown sugar) 6 tbsp soy sauce 4 tbsp fish sauce 300g/10½oz cooked leftover lamb, fat left on, cut into thick slices ½ cucumber, cut in half lengthways, thinly sliced on the diagonal 100g/3½oz fresh peas 100g/3½oz sugarsnap peas, sliced lengthways 75g/3oz beansprouts 6 spring onions, trimmed, sliced on the diagonal 3 tbsp roughly chopped fresh mint leaves small handful coriander sprigs 2 limes, juice only 25g/1oz pea shoots Method Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary.Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside.In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well.To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately. Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary. Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary. Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside. Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside. In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well. In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well. To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately. To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately."
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} | 7913054ba470688cfe1e66e6e6024a08539b60192a8ae62fbd73518cb24ff861 | Roast beef, Yorkshire pudding and roast potatoes recipe
Preheat the oven to 220C/430F/Gas 7. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo). To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it's been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature. Set the beef aside to rest for at least 15-20 minutes. Increase the oven temperature to 220C/430F/Gas 7.Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes. Drain and shake in a pan to roughen up the surfaces of the potatoes. Place the goose fat in a roasting tin and place into the hot oven until melted.Sprinkle the semolina over the potatoes, tossing well to coat. Tip the potatoes into the roasting tin, tossing to coat in the oil. Season with salt and freshly ground black pepper. Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over. Keep the oven on at the same temperature. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour.Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown. For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined. To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Spoon the creamed horseradish over or around the beef as desired. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo). Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo). To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it's been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature. To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it's been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature. Set the beef aside to rest for at least 15-20 minutes. Set the beef aside to rest for at least 15-20 minutes. Increase the oven temperature to 220C/430F/Gas 7. Increase the oven temperature to 220C/430F/Gas 7. Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes. Drain and shake in a pan to roughen up the surfaces of the potatoes. Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes. Drain and shake in a pan to roughen up the surfaces of the potatoes. Place the goose fat in a roasting tin and place into the hot oven until melted. Place the goose fat in a roasting tin and place into the hot oven until melted. Sprinkle the semolina over the potatoes, tossing well to coat. Tip the potatoes into the roasting tin, tossing to coat in the oil. Season with salt and freshly ground black pepper. Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over. Keep the oven on at the same temperature. Sprinkle the semolina over the potatoes, tossing well to coat. Tip the potatoes into the roasting tin, tossing to coat in the oil. Season with salt and freshly ground black pepper. Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over. Keep the oven on at the same temperature. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour. Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot. Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown. For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined. For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined. To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Spoon the creamed horseradish over or around the beef as desired. To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Spoon the creamed horseradish over or around the beef as desired. | {
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"title": "Roast beef, Yorkshire pudding and roast potatoes recipe",
"content": "Preheat the oven to 220C/430F/Gas 7. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo). To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it's been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature. Set the beef aside to rest for at least 15-20 minutes. Increase the oven temperature to 220C/430F/Gas 7.Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes. Drain and shake in a pan to roughen up the surfaces of the potatoes. Place the goose fat in a roasting tin and place into the hot oven until melted.Sprinkle the semolina over the potatoes, tossing well to coat. Tip the potatoes into the roasting tin, tossing to coat in the oil. Season with salt and freshly ground black pepper. Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over. Keep the oven on at the same temperature. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour.Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown. For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined. To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Spoon the creamed horseradish over or around the beef as desired. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo). Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo). To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it's been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature. To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it's been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature. Set the beef aside to rest for at least 15-20 minutes. Set the beef aside to rest for at least 15-20 minutes. Increase the oven temperature to 220C/430F/Gas 7. Increase the oven temperature to 220C/430F/Gas 7. Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes. Drain and shake in a pan to roughen up the surfaces of the potatoes. Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes. Drain and shake in a pan to roughen up the surfaces of the potatoes. Place the goose fat in a roasting tin and place into the hot oven until melted. Place the goose fat in a roasting tin and place into the hot oven until melted. Sprinkle the semolina over the potatoes, tossing well to coat. Tip the potatoes into the roasting tin, tossing to coat in the oil. Season with salt and freshly ground black pepper. Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over. Keep the oven on at the same temperature. Sprinkle the semolina over the potatoes, tossing well to coat. Tip the potatoes into the roasting tin, tossing to coat in the oil. Season with salt and freshly ground black pepper. Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over. Keep the oven on at the same temperature. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour. Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot. Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown. For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined. For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined. To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Spoon the creamed horseradish over or around the beef as desired. To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef. Spoon the creamed horseradish over or around the beef as desired."
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} | 0fb1e33f94444ff8f3570d425ffc08b52652430ff3aaeae3fbd0d2d48329374c | Patagonian lamb adobo recipe
An average of 4.0 out of 5 stars from 1 rating A delicious lamb dish that's perfect for feeding your friends. 20g/¾oz dried porcini mushrooms, soaked2 tsp red wine vinegar1 onion, very finely chopped3 garlic cloves, crushed1 tsp finely chopped fresh rosemary1 tbsp finely chopped flatleaf parsley½ tsp dried oregano½ tsp sugar½ tsp salt½ tsp freshly ground black pepper250g/9oz thin streaky bacon or pancetta2 lamb loin fillets, trimmed 20g/¾oz dried porcini mushrooms, soaked 2 tsp red wine vinegar 1 onion, very finely chopped 3 garlic cloves, crushed 1 tsp finely chopped fresh rosemary 1 tbsp finely chopped flatleaf parsley ½ tsp dried oregano ½ tsp sugar ½ tsp salt ½ tsp freshly ground black pepper 250g/9oz thin streaky bacon or pancetta 2 lamb loin fillets, trimmed mashed potatoesroasted root vegetables (such as carrots, parsnips or swede) mashed potatoes roasted root vegetables (such as carrots, parsnips or swede) Method Preheat the oven to 180C/355F/Gas 4.Chop the soaked mushrooms and then mash to a paste with a pestle and mortar.Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste.Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll.Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb.Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes.To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Chop the soaked mushrooms and then mash to a paste with a pestle and mortar. Chop the soaked mushrooms and then mash to a paste with a pestle and mortar. Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste. Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste. Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up. Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll. Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb. Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb. Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes. Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes. To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside. To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside. | {
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"title": "Patagonian lamb adobo recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A delicious lamb dish that's perfect for feeding your friends. 20g/¾oz dried porcini mushrooms, soaked2 tsp red wine vinegar1 onion, very finely chopped3 garlic cloves, crushed1 tsp finely chopped fresh rosemary1 tbsp finely chopped flatleaf parsley½ tsp dried oregano½ tsp sugar½ tsp salt½ tsp freshly ground black pepper250g/9oz thin streaky bacon or pancetta2 lamb loin fillets, trimmed 20g/¾oz dried porcini mushrooms, soaked 2 tsp red wine vinegar 1 onion, very finely chopped 3 garlic cloves, crushed 1 tsp finely chopped fresh rosemary 1 tbsp finely chopped flatleaf parsley ½ tsp dried oregano ½ tsp sugar ½ tsp salt ½ tsp freshly ground black pepper 250g/9oz thin streaky bacon or pancetta 2 lamb loin fillets, trimmed mashed potatoesroasted root vegetables (such as carrots, parsnips or swede) mashed potatoes roasted root vegetables (such as carrots, parsnips or swede) Method Preheat the oven to 180C/355F/Gas 4.Chop the soaked mushrooms and then mash to a paste with a pestle and mortar.Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste.Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll.Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb.Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes.To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Chop the soaked mushrooms and then mash to a paste with a pestle and mortar. Chop the soaked mushrooms and then mash to a paste with a pestle and mortar. Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste. Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste. Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up. Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll. Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb. Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb. Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes. Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes. To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside. To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside."
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} | c5844926ed6ca8597b27effeda6fb68166fb082bc741b202928bbb9f69e1a57e | How to make Thai green curry paste recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_thai_green_67270_16x9.jpg Thai curry paste includes limes, chillies, sugar, garlic and ginger - a zingy combination that's far superior to shop-bought versions. 1 tsp coriander seeds1 tsp cumin seeds1 shallot, finely chopped 4 green bird’s-eye chillies, chopped4 garlic cloves, crushedthumb-sized piece fresh root ginger, grated1 lemongrass stalk, finely choppedpinch saltsmall bunch fresh coriander, stalks and leaves2 dried makrut lime leaves1 tbsp fish sauce pinch ground white pepper 1 tsp coriander seeds 1 tsp cumin seeds 1 shallot, finely chopped 4 green bird’s-eye chillies, chopped 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 lemongrass stalk, finely chopped pinch salt small bunch fresh coriander, stalks and leaves 2 dried makrut lime leaves 1 tbsp fish sauce pinch ground white pepper Method Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. | {
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"title": "How to make Thai green curry paste recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_thai_green_67270_16x9.jpg Thai curry paste includes limes, chillies, sugar, garlic and ginger - a zingy combination that's far superior to shop-bought versions. 1 tsp coriander seeds1 tsp cumin seeds1 shallot, finely chopped 4 green bird’s-eye chillies, chopped4 garlic cloves, crushedthumb-sized piece fresh root ginger, grated1 lemongrass stalk, finely choppedpinch saltsmall bunch fresh coriander, stalks and leaves2 dried makrut lime leaves1 tbsp fish sauce pinch ground white pepper 1 tsp coriander seeds 1 tsp cumin seeds 1 shallot, finely chopped 4 green bird’s-eye chillies, chopped 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 lemongrass stalk, finely chopped pinch salt small bunch fresh coriander, stalks and leaves 2 dried makrut lime leaves 1 tbsp fish sauce pinch ground white pepper Method Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks."
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} | 7c11553fd0a9cc57a7dce7c4f3fc2c4c4d6801410d88a06fb9ef320252cde06d | Massaman curry paste recipe
An average of 2.5 out of 5 stars from 4 ratings 15 dried red chillies1 tbsp coriander seeds, ground1 tsp cumin seeds, ground1 stick cinnamon, ground3 cloves, ground4 peppercorns, ground4 tbsp garlic, chopped4 tbsp shallots, chopped1 heaped tsp shrimp paste1 - 2 sticks lemongrass, chopped1 tsp galangal root, chopped1 tsp fish sauce 15 dried red chillies 1 tbsp coriander seeds, ground 1 tsp cumin seeds, ground 1 stick cinnamon, ground 3 cloves, ground 4 peppercorns, ground 4 tbsp garlic, chopped 4 tbsp shallots, chopped 1 heaped tsp shrimp paste 1 - 2 sticks lemongrass, chopped 1 tsp galangal root, chopped 1 tsp fish sauce Method Soak the chillies in water for 10 minutes and then deseed. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Add all the other ingredients and grind or blitz to a fine paste. Store in the refrigerator for up to 2-3 months. Soak the chillies in water for 10 minutes and then deseed. Soak the chillies in water for 10 minutes and then deseed. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Add all the other ingredients and grind or blitz to a fine paste. Add all the other ingredients and grind or blitz to a fine paste. Store in the refrigerator for up to 2-3 months. Store in the refrigerator for up to 2-3 months. | {
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"title": "Massaman curry paste recipe",
"content": "An average of 2.5 out of 5 stars from 4 ratings 15 dried red chillies1 tbsp coriander seeds, ground1 tsp cumin seeds, ground1 stick cinnamon, ground3 cloves, ground4 peppercorns, ground4 tbsp garlic, chopped4 tbsp shallots, chopped1 heaped tsp shrimp paste1 - 2 sticks lemongrass, chopped1 tsp galangal root, chopped1 tsp fish sauce 15 dried red chillies 1 tbsp coriander seeds, ground 1 tsp cumin seeds, ground 1 stick cinnamon, ground 3 cloves, ground 4 peppercorns, ground 4 tbsp garlic, chopped 4 tbsp shallots, chopped 1 heaped tsp shrimp paste 1 - 2 sticks lemongrass, chopped 1 tsp galangal root, chopped 1 tsp fish sauce Method Soak the chillies in water for 10 minutes and then deseed. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Add all the other ingredients and grind or blitz to a fine paste. Store in the refrigerator for up to 2-3 months. Soak the chillies in water for 10 minutes and then deseed. Soak the chillies in water for 10 minutes and then deseed. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender. Add all the other ingredients and grind or blitz to a fine paste. Add all the other ingredients and grind or blitz to a fine paste. Store in the refrigerator for up to 2-3 months. Store in the refrigerator for up to 2-3 months."
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} | 56b0235078696b60578cef0175e0400cb24c8229362a5c088835c05f0518c34a | Coconut chilli chicken recipe
An average of 4.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_curry_with_59058_16x9.jpg This coconut chicken curry recipe is proof that making your own curry from scratch really is easy. 3 plump stalks lemongrass 50g/2oz fresh ginger 2 hot red chillies2 cloves garlica bunch coriander 2 limes2 tbsp groundnut oil200g/7oz tomatoes2 tbsp fish sauce (nam plah)2 tbsp dark soy sauce8 chicken thighs400ml/14oz can coconut milk8 apricots, halved 3 plump stalks lemongrass 50g/2oz fresh ginger 2 hot red chillies 2 cloves garlic a bunch coriander 2 limes 2 tbsp groundnut oil 200g/7oz tomatoes 2 tbsp fish sauce (nam plah) 2 tbsp dark soy sauce 8 chicken thighs 400ml/14oz can coconut milk 8 apricots, halved Method Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side.Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves. Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later. Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side. Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves. Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Coconut chilli chicken recipe",
"content": "An average of 4.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_curry_with_59058_16x9.jpg This coconut chicken curry recipe is proof that making your own curry from scratch really is easy. 3 plump stalks lemongrass 50g/2oz fresh ginger 2 hot red chillies2 cloves garlica bunch coriander 2 limes2 tbsp groundnut oil200g/7oz tomatoes2 tbsp fish sauce (nam plah)2 tbsp dark soy sauce8 chicken thighs400ml/14oz can coconut milk8 apricots, halved 3 plump stalks lemongrass 50g/2oz fresh ginger 2 hot red chillies 2 cloves garlic a bunch coriander 2 limes 2 tbsp groundnut oil 200g/7oz tomatoes 2 tbsp fish sauce (nam plah) 2 tbsp dark soy sauce 8 chicken thighs 400ml/14oz can coconut milk 8 apricots, halved Method Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side.Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves. Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later. Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side. Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves. Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves."
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} | 6fa96d86310f42e000aec9dbbfb28c2aecdf1abf35a6270c7a05d120ffe5e17d | Chilli and lemongrass chicken recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_and_lemongrass_73685_16x9.jpg A sweetly spicy Thai dish of chicken in a thick, fragrant sauce. Serve with steamed rice. 2 lemongrass stalks, finely chopped 1 red chilli, deseeded and finely chopped 2 garlic cloves, peeled and finely chopped 1 tbsp Thai fish sauce 350g/12oz chicken thigh meat, cut into bite-sized chunks 1 tbsp sunflower oil 100ml/3½fl oz chicken stock 1 tbsp caster sugar ½ small head of broccoli, cut into small floretssmall handful fresh mint, basil and coriander leaves, to garnish (optional)steamed rice, to serve 2 lemongrass stalks, finely chopped 1 red chilli, deseeded and finely chopped 2 garlic cloves, peeled and finely chopped 1 tbsp Thai fish sauce 350g/12oz chicken thigh meat, cut into bite-sized chunks 1 tbsp sunflower oil 100ml/3½fl oz chicken stock 1 tbsp caster sugar ½ small head of broccoli, cut into small florets small handful fresh mint, basil and coriander leaves, to garnish (optional) steamed rice, to serve Method In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute.Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes, or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs. In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes. In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes. Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute. Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute. Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes, or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs. Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes, or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs. | {
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"title": "Chilli and lemongrass chicken recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_and_lemongrass_73685_16x9.jpg A sweetly spicy Thai dish of chicken in a thick, fragrant sauce. Serve with steamed rice. 2 lemongrass stalks, finely chopped 1 red chilli, deseeded and finely chopped 2 garlic cloves, peeled and finely chopped 1 tbsp Thai fish sauce 350g/12oz chicken thigh meat, cut into bite-sized chunks 1 tbsp sunflower oil 100ml/3½fl oz chicken stock 1 tbsp caster sugar ½ small head of broccoli, cut into small floretssmall handful fresh mint, basil and coriander leaves, to garnish (optional)steamed rice, to serve 2 lemongrass stalks, finely chopped 1 red chilli, deseeded and finely chopped 2 garlic cloves, peeled and finely chopped 1 tbsp Thai fish sauce 350g/12oz chicken thigh meat, cut into bite-sized chunks 1 tbsp sunflower oil 100ml/3½fl oz chicken stock 1 tbsp caster sugar ½ small head of broccoli, cut into small florets small handful fresh mint, basil and coriander leaves, to garnish (optional) steamed rice, to serve Method In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute.Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes, or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs. In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes. In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes. Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute. Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture and stir-fry for about one minute until fragrant. Then add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken pieces have a nice colour on all sides. Add the broccoli and stir-fry for another minute. Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes, or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs. Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes, or until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs."
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} | caafb33f57c108c638e8afc41659df2dc22ac12cb79f619a7f69fbcee8dc30c6 | Chicken and prawn pad Thai recipe
An average of 3.6 out of 5 stars from 9 ratings This classic Thai recipe makes a quick and easy lunch or supper. Like all stir-fried dishes, have all the ingredients prepared before you start to cook. 4 chicken thighs, bones removed3 tbsp vegetable oil1 large banana shallot, finely sliced3 bird's-eye red chillies, sliced2 cloves garlic, finely chopped1 tbsp fresh ginger, finely chopped100g/3½oz cooked peeled prawns300g/11oz rice noodles, cooked according to the packet instructions100g/3½oz beansprouts4 tbsp tamarind paste4 tbsp fish sauce4 tbsp soy sauce½ tsp freshly ground white pepper2 free-range eggs, beaten2 limes, juice only3 tbsp roughly chopped coriander2 tbsp roasted salted peanuts, crushed 4 chicken thighs, bones removed 3 tbsp vegetable oil 1 large banana shallot, finely sliced 3 bird's-eye red chillies, sliced 2 cloves garlic, finely chopped 1 tbsp fresh ginger, finely chopped 100g/3½oz cooked peeled prawns 300g/11oz rice noodles, cooked according to the packet instructions 100g/3½oz beansprouts 4 tbsp tamarind paste 4 tbsp fish sauce 4 tbsp soy sauce ½ tsp freshly ground white pepper 2 free-range eggs, beaten 2 limes, juice only 3 tbsp roughly chopped coriander 2 tbsp roasted salted peanuts, crushed Method Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper.When the chicken is cool enough to handle, thinly slice then set aside.Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute.Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat.Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts. To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts. Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper. Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper. When the chicken is cool enough to handle, thinly slice then set aside. When the chicken is cool enough to handle, thinly slice then set aside. Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat. Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat. Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts. Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts. To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts. To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts. | {
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"title": "Chicken and prawn pad Thai recipe",
"content": "An average of 3.6 out of 5 stars from 9 ratings This classic Thai recipe makes a quick and easy lunch or supper. Like all stir-fried dishes, have all the ingredients prepared before you start to cook. 4 chicken thighs, bones removed3 tbsp vegetable oil1 large banana shallot, finely sliced3 bird's-eye red chillies, sliced2 cloves garlic, finely chopped1 tbsp fresh ginger, finely chopped100g/3½oz cooked peeled prawns300g/11oz rice noodles, cooked according to the packet instructions100g/3½oz beansprouts4 tbsp tamarind paste4 tbsp fish sauce4 tbsp soy sauce½ tsp freshly ground white pepper2 free-range eggs, beaten2 limes, juice only3 tbsp roughly chopped coriander2 tbsp roasted salted peanuts, crushed 4 chicken thighs, bones removed 3 tbsp vegetable oil 1 large banana shallot, finely sliced 3 bird's-eye red chillies, sliced 2 cloves garlic, finely chopped 1 tbsp fresh ginger, finely chopped 100g/3½oz cooked peeled prawns 300g/11oz rice noodles, cooked according to the packet instructions 100g/3½oz beansprouts 4 tbsp tamarind paste 4 tbsp fish sauce 4 tbsp soy sauce ½ tsp freshly ground white pepper 2 free-range eggs, beaten 2 limes, juice only 3 tbsp roughly chopped coriander 2 tbsp roasted salted peanuts, crushed Method Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper.When the chicken is cool enough to handle, thinly slice then set aside.Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute.Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat.Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts. To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts. Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper. Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper. When the chicken is cool enough to handle, thinly slice then set aside. When the chicken is cool enough to handle, thinly slice then set aside. Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute. Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat. Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat. Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts. Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts. To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts. To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts."
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} | 2c7b07a35a48b55b7ae06585985be125a0a8f4bf4a0acf3f3350f03e8bc2ac67 | Red chicken curry with roti recipe
To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month.To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight.Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt.To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles.Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute.Serve the chicken curry with the roti. To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month. To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month. To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight. To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight. Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt. Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt. To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles. To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles. Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute. Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute. Serve the chicken curry with the roti. Serve the chicken curry with the roti. | {
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"title": "Red chicken curry with roti recipe",
"content": "To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month.To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight.Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt.To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles.Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute.Serve the chicken curry with the roti. To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month. To make the roasted curry powder, place a heavy-based saucepan over a medium heat. Roast the cardamom, cloves and cinnamon in the dry pan, stirring frequently for 2–3 minutes until fragrant but being careful not to burn them. Add the rice and continue roasting for 12–14 minutes until nutty and light brown. Meanwhile, roast the remaining ingredients in a separate saucepan for 12–14 minutes, stirring constantly, until the leaves are dry and brittle. Leave to cool completely before mixing together all the roasted ingredients and grinding to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month. To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight. To make the red chicken curry, combine the chicken with 2 teaspoons roasted curry powder, ½ teaspoon turmeric, ½ teaspoon salt, ½ teaspoon ginger paste and ½ teaspoon garlic paste in a large bowl. Mix well and leave to marinate in the fridge for at least 1 hour, or preferably overnight. Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt. Heat the oil in a heavy-based saucepan over a medium–high heat. Add the onion and ½ teaspoon salt and fry until translucent. Add the remaining ginger and garlic pastes and continue frying until the raw smell is no longer present. Stir in the cinnamon, cardamom, cloves, lemongrass, pandan leaf and curry leaves. Add the chilli powder, remaining turmeric and 2 tablespoons roasted curry powder. Fry for a further 30 seconds. Stir in the tomato and cook over a medium heat, stirring often until it softens and turns pulpy. Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer for 15 minutes. Add the coconut milk and green chillies, if using, and reduce to a simmer for another 5–7 minutes. Season with the remaining salt. To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles. To make the roti, mix all of the ingredients together in a large bowl and gradually add the water, only adding as much as required to bring together into a cohesive dough that is soft but does not stick to your hands. The dough should have the consistency of modelling dough and be fairly firm but should not feel dry or have any pockets of dry flour in it. Knead for about 5 minutes by hand (there's no need to use a stand mixer for this). Cover with cling film and leave to rest at room temperature for about 30 minutes. Divide the dough into 8–9 balls and roll out into 15cm/6in discs that are the thickness of two stacked one-pound coins. I prefer a slightly rough, natural look rather than perfect circles. Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute. Heat a dry non-stick frying pan or well-seasoned cast-iron frying pan over a high heat and then reduce the heat to medium. Cook the rotis for 3–4 minutes, flipping halfway through. The key is not to use oil or fat and to cook them on a hot dry pan so they roast as opposed to fry. Top with a drizzle of coconut oil or a dollop of butter and spoonful of freshly grated coconut before serving. If making these ahead, store them in a plastic container lined with kitchen paper. If you need to reheat them, flip them in a hot frying pan for 30 seconds–1 minute. Serve the chicken curry with the roti. Serve the chicken curry with the roti."
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} | da212e67def19af11c03c8b3d5ae32898c08e277751dfce10ecc7b24a36f9249 | Chocolate scones recipe
An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_scones_01063_16x9.jpg What could be better than a plate of freshly baked scones? Scones with chocolate in! This simple recipe has cocoa powder and chocolate chunks in the dough and more melted chocolate drizzled on top. Heaven. 400g/14oz self-raising flour, plus extra for rolling25g/1oz cocoa powder125g/4½oz butter, cubed75g/2¾oz caster sugar150ml/5fl oz milk, plus extra for brushing100g/3½oz dark chocolate, half roughly chopped, half broken into small piecespinch saltmarmalade or apricot jam and whipped or clotted cream, to serve 400g/14oz self-raising flour, plus extra for rolling 25g/1oz cocoa powder 125g/4½oz butter, cubed 75g/2¾oz caster sugar 150ml/5fl oz milk, plus extra for brushing 100g/3½oz dark chocolate, half roughly chopped, half broken into small pieces pinch salt marmalade or apricot jam and whipped or clotted cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick.Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned.Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick. Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick. Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned. Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned. Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream. Recipe tips For a vegan version of these scones, make with a plant-based milk and vegan spread. Serve with jam and whipped plant-based cream. Any scones that aren’t eaten the same day, can be stored in a lidded container and warmed through for a few seconds in the microwave before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_scones_01063",
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"title": "Chocolate scones recipe",
"content": "An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_scones_01063_16x9.jpg What could be better than a plate of freshly baked scones? Scones with chocolate in! This simple recipe has cocoa powder and chocolate chunks in the dough and more melted chocolate drizzled on top. Heaven. 400g/14oz self-raising flour, plus extra for rolling25g/1oz cocoa powder125g/4½oz butter, cubed75g/2¾oz caster sugar150ml/5fl oz milk, plus extra for brushing100g/3½oz dark chocolate, half roughly chopped, half broken into small piecespinch saltmarmalade or apricot jam and whipped or clotted cream, to serve 400g/14oz self-raising flour, plus extra for rolling 25g/1oz cocoa powder 125g/4½oz butter, cubed 75g/2¾oz caster sugar 150ml/5fl oz milk, plus extra for brushing 100g/3½oz dark chocolate, half roughly chopped, half broken into small pieces pinch salt marmalade or apricot jam and whipped or clotted cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick.Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned.Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick. Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick. Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned. Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned. Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream. Recipe tips For a vegan version of these scones, make with a plant-based milk and vegan spread. Serve with jam and whipped plant-based cream. Any scones that aren’t eaten the same day, can be stored in a lidded container and warmed through for a few seconds in the microwave before serving."
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} | 1f21824bf7195fc23bf17c2de4408dba69ce4b4ff4ddc37e1352e33c7d6b907b | Potato rosti quiche recipe
An average of 4.4 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_rosti_quiche_87900_16x9.jpg Nadiya uses a crisp potato rosti mxture as the base of this cheese and chive quiche. Genius! You could use gluten-free flour to make it gluten-free too. butter or oil, for greasing1 large potato (about 325g/11½oz), unpeeled and scrubbed1 large sweet potato (about 325g/11½oz), unpeeled and scrubbed1 tsp salt 1 tsp paprika 1 tsp garlic granules 1 tbsp onion granules 40g/1½oz plain flour 1 free-range egg, plus 1 free-range egg, beaten, for brushing butter or oil, for greasing 1 large potato (about 325g/11½oz), unpeeled and scrubbed 1 large sweet potato (about 325g/11½oz), unpeeled and scrubbed 1 tsp salt 1 tsp paprika 1 tsp garlic granules 1 tbsp onion granules 40g/1½oz plain flour 1 free-range egg, plus 1 free-range egg, beaten, for brushing 3 free-range eggs 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated small handful fresh chives, snipped salt and freshly ground black pepper 3 free-range eggs 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated small handful fresh chives, snipped salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a 24cm/9½in round tart tin or pie dish, preferably not loose-bottomed to prevent any leaks.To make the base, grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well − you should have a mixture that is well coated and clumps together. Tip the mixture out into the tart tin and, using the back of a spoon, press tightly into the base and sides. Bake for 25−30 minutes. Using the back of a spoon, press the mixture into the base and sides again. Brush the base and sides with the beaten egg, generously filling in any gaps that might be there and all over. More is more! Pop back into the oven for 5 minutes. Meanwhile, to make the filling, place the eggs and milk in a jug and whisk until well blended. Take the tart shell out of the oven and scatter the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake for 20 minutes until the centre is just wobbly. Leave to cool for about 30 minutes to allow the eggy custard filling to set. Slice and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a 24cm/9½in round tart tin or pie dish, preferably not loose-bottomed to prevent any leaks. Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a 24cm/9½in round tart tin or pie dish, preferably not loose-bottomed to prevent any leaks. To make the base, grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well − you should have a mixture that is well coated and clumps together. To make the base, grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well − you should have a mixture that is well coated and clumps together. Tip the mixture out into the tart tin and, using the back of a spoon, press tightly into the base and sides. Bake for 25−30 minutes. Using the back of a spoon, press the mixture into the base and sides again. Brush the base and sides with the beaten egg, generously filling in any gaps that might be there and all over. More is more! Pop back into the oven for 5 minutes. Tip the mixture out into the tart tin and, using the back of a spoon, press tightly into the base and sides. Bake for 25−30 minutes. Using the back of a spoon, press the mixture into the base and sides again. Brush the base and sides with the beaten egg, generously filling in any gaps that might be there and all over. More is more! Pop back into the oven for 5 minutes. Meanwhile, to make the filling, place the eggs and milk in a jug and whisk until well blended. Take the tart shell out of the oven and scatter the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake for 20 minutes until the centre is just wobbly. Meanwhile, to make the filling, place the eggs and milk in a jug and whisk until well blended. Take the tart shell out of the oven and scatter the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake for 20 minutes until the centre is just wobbly. Leave to cool for about 30 minutes to allow the eggy custard filling to set. Slice and serve immediately. Leave to cool for about 30 minutes to allow the eggy custard filling to set. Slice and serve immediately. | {
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"title": "Potato rosti quiche recipe",
"content": "An average of 4.4 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_rosti_quiche_87900_16x9.jpg Nadiya uses a crisp potato rosti mxture as the base of this cheese and chive quiche. Genius! You could use gluten-free flour to make it gluten-free too. butter or oil, for greasing1 large potato (about 325g/11½oz), unpeeled and scrubbed1 large sweet potato (about 325g/11½oz), unpeeled and scrubbed1 tsp salt 1 tsp paprika 1 tsp garlic granules 1 tbsp onion granules 40g/1½oz plain flour 1 free-range egg, plus 1 free-range egg, beaten, for brushing butter or oil, for greasing 1 large potato (about 325g/11½oz), unpeeled and scrubbed 1 large sweet potato (about 325g/11½oz), unpeeled and scrubbed 1 tsp salt 1 tsp paprika 1 tsp garlic granules 1 tbsp onion granules 40g/1½oz plain flour 1 free-range egg, plus 1 free-range egg, beaten, for brushing 3 free-range eggs 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated small handful fresh chives, snipped salt and freshly ground black pepper 3 free-range eggs 150ml/5fl oz full-fat milk 150g/5½oz mature cheddar, grated small handful fresh chives, snipped salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a 24cm/9½in round tart tin or pie dish, preferably not loose-bottomed to prevent any leaks.To make the base, grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well − you should have a mixture that is well coated and clumps together. Tip the mixture out into the tart tin and, using the back of a spoon, press tightly into the base and sides. Bake for 25−30 minutes. Using the back of a spoon, press the mixture into the base and sides again. Brush the base and sides with the beaten egg, generously filling in any gaps that might be there and all over. More is more! Pop back into the oven for 5 minutes. Meanwhile, to make the filling, place the eggs and milk in a jug and whisk until well blended. Take the tart shell out of the oven and scatter the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake for 20 minutes until the centre is just wobbly. Leave to cool for about 30 minutes to allow the eggy custard filling to set. Slice and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a 24cm/9½in round tart tin or pie dish, preferably not loose-bottomed to prevent any leaks. Preheat the oven to 180C/160C Fan/Gas 4. Generously grease a 24cm/9½in round tart tin or pie dish, preferably not loose-bottomed to prevent any leaks. To make the base, grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well − you should have a mixture that is well coated and clumps together. To make the base, grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well − you should have a mixture that is well coated and clumps together. Tip the mixture out into the tart tin and, using the back of a spoon, press tightly into the base and sides. Bake for 25−30 minutes. Using the back of a spoon, press the mixture into the base and sides again. Brush the base and sides with the beaten egg, generously filling in any gaps that might be there and all over. More is more! Pop back into the oven for 5 minutes. Tip the mixture out into the tart tin and, using the back of a spoon, press tightly into the base and sides. Bake for 25−30 minutes. Using the back of a spoon, press the mixture into the base and sides again. Brush the base and sides with the beaten egg, generously filling in any gaps that might be there and all over. More is more! Pop back into the oven for 5 minutes. Meanwhile, to make the filling, place the eggs and milk in a jug and whisk until well blended. Take the tart shell out of the oven and scatter the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake for 20 minutes until the centre is just wobbly. Meanwhile, to make the filling, place the eggs and milk in a jug and whisk until well blended. Take the tart shell out of the oven and scatter the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake for 20 minutes until the centre is just wobbly. Leave to cool for about 30 minutes to allow the eggy custard filling to set. Slice and serve immediately. Leave to cool for about 30 minutes to allow the eggy custard filling to set. Slice and serve immediately."
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} | 108e1c33b277004de0ccd75e85fec6e2f8193ab92dbb75b92c2314cad96311b2 | Mary Berry's queen of puddings recipe
An average of 3.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/queen_of_puddings_79904_16x9.jpg Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue. You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin. 600ml/1 pint full-fat milk25g/1oz butter, plus extra for greasing the dish1 lemon, zest finely grated50g/2oz caster sugar3 free-range eggs, yolks only75g/3oz fresh white breadcrumbs 600ml/1 pint full-fat milk 25g/1oz butter, plus extra for greasing the dish 1 lemon, zest finely grated 50g/2oz caster sugar 3 free-range eggs, yolks only 75g/3oz fresh white breadcrumbs 175g/6oz caster sugar 3 free-range eggs, whites only 175g/6oz caster sugar 3 free-range eggs, whites only 200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)200g/7oz caster sugar (or to taste) 200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.) 200g/7oz caster sugar (or to taste) pouring cream pouring cream Method Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top. Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream. Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter. Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter. For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved. For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid. Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little. Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag. Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top. Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top. Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream. Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream. | {
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"title": "Mary Berry's queen of puddings recipe",
"content": "An average of 3.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/queen_of_puddings_79904_16x9.jpg Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue. You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin. 600ml/1 pint full-fat milk25g/1oz butter, plus extra for greasing the dish1 lemon, zest finely grated50g/2oz caster sugar3 free-range eggs, yolks only75g/3oz fresh white breadcrumbs 600ml/1 pint full-fat milk 25g/1oz butter, plus extra for greasing the dish 1 lemon, zest finely grated 50g/2oz caster sugar 3 free-range eggs, yolks only 75g/3oz fresh white breadcrumbs 175g/6oz caster sugar 3 free-range eggs, whites only 175g/6oz caster sugar 3 free-range eggs, whites only 200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)200g/7oz caster sugar (or to taste) 200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.) 200g/7oz caster sugar (or to taste) pouring cream pouring cream Method Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top. Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream. Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter. Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter. For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved. For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid. Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little. Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag. Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top. Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top. Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream. Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream."
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} | 7d8e480cd901e4b589c8ef78d5509ff0e2fe62913f7ea0be5852fef726f6183c | Spiced battered fish and chilli chutney recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_battered_fish_and_47944_16x9.jpg Liven up battered fish with warm spices and a fiery chilli chutney. You can batter broccoli florets to serve alongside, if you like. For this recipe you will need a stick blender. 25g/1oz dried ancho chillies150ml/5fl oz just-boiled water1 tbsp vegetable oil1 tsp fennel seeds1 heaped tbsp finely grated fresh root ginger2 tbsp caster sugar1 tbsp red or white wine vinegarsalt and freshly ground black pepper 25g/1oz dried ancho chillies 150ml/5fl oz just-boiled water 1 tbsp vegetable oil 1 tsp fennel seeds 1 heaped tbsp finely grated fresh root ginger 2 tbsp caster sugar 1 tbsp red or white wine vinegar salt and freshly ground black pepper vegetable oil, for deep-frying50g/1¾oz plain flour1½ tbsp cornflour1 tsp ground turmeric1 tsp medium curry powder¼ tsp fine sea saltpinch hot chilli powder50g/1¾oz natural yoghurt2 x 200g/7oz white fish fillets, smoked or unsmoked vegetable oil, for deep-frying 50g/1¾oz plain flour 1½ tbsp cornflour 1 tsp ground turmeric 1 tsp medium curry powder ¼ tsp fine sea salt pinch hot chilli powder 50g/1¾oz natural yoghurt 2 x 200g/7oz white fish fillets, smoked or unsmoked freshly cooked ricefresh mint and coriandernatural yoghurtlime wedges freshly cooked rice fresh mint and coriander natural yoghurt lime wedges Method To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth.Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside.Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter.Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.)Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside. Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.) Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.) Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. Recipe tips This recipe gives enough batter to coat two thick fish fillets; if you have longer, thinner fillets with more surface area, double up the quantities. | {
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"title": "Spiced battered fish and chilli chutney recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_battered_fish_and_47944_16x9.jpg Liven up battered fish with warm spices and a fiery chilli chutney. You can batter broccoli florets to serve alongside, if you like. For this recipe you will need a stick blender. 25g/1oz dried ancho chillies150ml/5fl oz just-boiled water1 tbsp vegetable oil1 tsp fennel seeds1 heaped tbsp finely grated fresh root ginger2 tbsp caster sugar1 tbsp red or white wine vinegarsalt and freshly ground black pepper 25g/1oz dried ancho chillies 150ml/5fl oz just-boiled water 1 tbsp vegetable oil 1 tsp fennel seeds 1 heaped tbsp finely grated fresh root ginger 2 tbsp caster sugar 1 tbsp red or white wine vinegar salt and freshly ground black pepper vegetable oil, for deep-frying50g/1¾oz plain flour1½ tbsp cornflour1 tsp ground turmeric1 tsp medium curry powder¼ tsp fine sea saltpinch hot chilli powder50g/1¾oz natural yoghurt2 x 200g/7oz white fish fillets, smoked or unsmoked vegetable oil, for deep-frying 50g/1¾oz plain flour 1½ tbsp cornflour 1 tsp ground turmeric 1 tsp medium curry powder ¼ tsp fine sea salt pinch hot chilli powder 50g/1¾oz natural yoghurt 2 x 200g/7oz white fish fillets, smoked or unsmoked freshly cooked ricefresh mint and coriandernatural yoghurtlime wedges freshly cooked rice fresh mint and coriander natural yoghurt lime wedges Method To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth.Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside.Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter.Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.)Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside. Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.) Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.) Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. Recipe tips This recipe gives enough batter to coat two thick fish fillets; if you have longer, thinner fillets with more surface area, double up the quantities."
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} | 6052fc6684586b7a02632c485a7ec63b60b817a0e4e6c63d5907aa172fb5600a | Lemon sole with spiced brown butter shrimps recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_sole_with_spiced_40558_16x9.jpg Simply cooked lemon sole finds a perfect match in spiced brown shrimps with a nutty, herby butter. Smart enough for a dinner party, easy enough for a midweek meal. Ask your fishmonger to fillet the fish. 2 lemon sole, filleted to get 4 fillets from each, skin onolive oil, for grilling 2 lemon sole, filleted to get 4 fillets from each, skin on olive oil, for grilling 175g/6oz unsalted butter1 banana shallot, finely diced pinch cayenne pepperpinch freshly grated nutmegpinch smoked paprika 2 tbsp Lilliput capers 1 lemon, grated zest and juice140g/5oz brown shrimps50g/1¾oz hazelnuts, toasted and roughly crushed ¼ bunch fresh tarragon, finely chopped¼ bunch fresh flatleaf parsley, finely chopped¼ bunch fresh chives, finely choppedsalt and pepper 175g/6oz unsalted butter 1 banana shallot, finely diced pinch cayenne pepper pinch freshly grated nutmeg pinch smoked paprika 2 tbsp Lilliput capers 1 lemon, grated zest and juice 140g/5oz brown shrimps 50g/1¾oz hazelnuts, toasted and roughly crushed ¼ bunch fresh tarragon, finely chopped ¼ bunch fresh flatleaf parsley, finely chopped ¼ bunch fresh chives, finely chopped salt and pepper Method Preheat the grill to high.To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute. Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper.Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up.Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute.Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately. Preheat the grill to high. Preheat the grill to high. To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute. To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute. Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper. Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper. Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up. Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up. Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute. Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute. Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately. Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately. | {
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"title": "Lemon sole with spiced brown butter shrimps 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/lemon_sole_with_spiced_40558_16x9.jpg Simply cooked lemon sole finds a perfect match in spiced brown shrimps with a nutty, herby butter. Smart enough for a dinner party, easy enough for a midweek meal. Ask your fishmonger to fillet the fish. 2 lemon sole, filleted to get 4 fillets from each, skin onolive oil, for grilling 2 lemon sole, filleted to get 4 fillets from each, skin on olive oil, for grilling 175g/6oz unsalted butter1 banana shallot, finely diced pinch cayenne pepperpinch freshly grated nutmegpinch smoked paprika 2 tbsp Lilliput capers 1 lemon, grated zest and juice140g/5oz brown shrimps50g/1¾oz hazelnuts, toasted and roughly crushed ¼ bunch fresh tarragon, finely chopped¼ bunch fresh flatleaf parsley, finely chopped¼ bunch fresh chives, finely choppedsalt and pepper 175g/6oz unsalted butter 1 banana shallot, finely diced pinch cayenne pepper pinch freshly grated nutmeg pinch smoked paprika 2 tbsp Lilliput capers 1 lemon, grated zest and juice 140g/5oz brown shrimps 50g/1¾oz hazelnuts, toasted and roughly crushed ¼ bunch fresh tarragon, finely chopped ¼ bunch fresh flatleaf parsley, finely chopped ¼ bunch fresh chives, finely chopped salt and pepper Method Preheat the grill to high.To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute. Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper.Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up.Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute.Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately. Preheat the grill to high. Preheat the grill to high. To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute. To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute. Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper. Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper. Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up. Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up. Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute. Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute. Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately. Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately."
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} | 7ab675a8315dc57aea66644e25325096206bd03ab00871569cbdf419b1870381 | Paul Hollywood's hot cross buns recipe
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Heat the oven to 220C/425F/Gas 7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Heat the oven to 220C/425F/Gas 7. Heat the oven to 220C/425F/Gas 7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges. | {
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"content": "Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Heat the oven to 220C/425F/Gas 7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Heat the oven to 220C/425F/Gas 7. Heat the oven to 220C/425F/Gas 7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges."
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} | 16b45ed57916651aae1319c61cf7d8bdc8fd84a67b3ba169e0f2a5cf501b1dfd | Kipper kedgeree recipe
An average of 4.2 out of 5 stars from 10 ratings 2 smoked undyed kippers (preferably Whitby, Isle of Man or Scottish)450ml/16fl oz boiling water25g/1oz butter1 onion, finely chopped1 tsp hot curry powder225g/8oz basmati rice110ml/4fl oz double cream½ lemon, juice onlysalt and freshly ground black pepper3 eggs, hard-boiled, peeled, roughly chopped3 tbsp roughly chopped fresh flatleaf parsley 2 smoked undyed kippers (preferably Whitby, Isle of Man or Scottish) 450ml/16fl oz boiling water 25g/1oz butter 1 onion, finely chopped 1 tsp hot curry powder 225g/8oz basmati rice 110ml/4fl oz double cream ½ lemon, juice only salt and freshly ground black pepper 3 eggs, hard-boiled, peeled, roughly chopped 3 tbsp roughly chopped fresh flatleaf parsley Method Place the kippers into a deep baking dish and pour over the boiling water.Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid.Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside.Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured.Add the curry powder and cook for a further minute.Add the rice and stir to coat well in the butter and onions.Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed.Stir in the double cream and lemon juice.Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much.To serve, spoon into warmed bowls. Place the kippers into a deep baking dish and pour over the boiling water. Place the kippers into a deep baking dish and pour over the boiling water. Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid. Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid. Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside. Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside. Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured. Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured. Add the curry powder and cook for a further minute. Add the curry powder and cook for a further minute. Add the rice and stir to coat well in the butter and onions. Add the rice and stir to coat well in the butter and onions. Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed. Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed. Stir in the double cream and lemon juice. Stir in the double cream and lemon juice. Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much. Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much. To serve, spoon into warmed bowls. To serve, spoon into warmed bowls. | {
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"title": "Kipper kedgeree recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings 2 smoked undyed kippers (preferably Whitby, Isle of Man or Scottish)450ml/16fl oz boiling water25g/1oz butter1 onion, finely chopped1 tsp hot curry powder225g/8oz basmati rice110ml/4fl oz double cream½ lemon, juice onlysalt and freshly ground black pepper3 eggs, hard-boiled, peeled, roughly chopped3 tbsp roughly chopped fresh flatleaf parsley 2 smoked undyed kippers (preferably Whitby, Isle of Man or Scottish) 450ml/16fl oz boiling water 25g/1oz butter 1 onion, finely chopped 1 tsp hot curry powder 225g/8oz basmati rice 110ml/4fl oz double cream ½ lemon, juice only salt and freshly ground black pepper 3 eggs, hard-boiled, peeled, roughly chopped 3 tbsp roughly chopped fresh flatleaf parsley Method Place the kippers into a deep baking dish and pour over the boiling water.Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid.Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside.Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured.Add the curry powder and cook for a further minute.Add the rice and stir to coat well in the butter and onions.Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed.Stir in the double cream and lemon juice.Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much.To serve, spoon into warmed bowls. Place the kippers into a deep baking dish and pour over the boiling water. Place the kippers into a deep baking dish and pour over the boiling water. Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid. Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid. Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside. Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside. Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured. Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured. Add the curry powder and cook for a further minute. Add the curry powder and cook for a further minute. Add the rice and stir to coat well in the butter and onions. Add the rice and stir to coat well in the butter and onions. Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed. Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed. Stir in the double cream and lemon juice. Stir in the double cream and lemon juice. Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much. Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much. To serve, spoon into warmed bowls. To serve, spoon into warmed bowls."
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} | faf2b51b8816c30879ec3b76280f10e0148a6e68157555f96ac43e527168898f | Mary Berry's simnel cake recipe
An average of 4.7 out of 5 stars from 19 ratings Traditionally simnel cakes are very rich but this one is a bit lighter but just as flavourful. 175g/6oz light muscovado sugar175g/6oz butter, softened, plus extra for greasing 175g/6oz self-raising flour3 large free-range eggs50g/1¾oz ground almonds3 tbsp milk100g/3½oz sultanas 100g/3½oz glacé cherries, quartered100g/3½oz dried apricots, cut into small pieces2 tsp mixed spice powder 175g/6oz light muscovado sugar 175g/6oz butter, softened, plus extra for greasing 175g/6oz self-raising flour 3 large free-range eggs 50g/1¾oz ground almonds 3 tbsp milk 100g/3½oz sultanas 100g/3½oz glacé cherries, quartered 100g/3½oz dried apricots, cut into small pieces 2 tsp mixed spice powder 450g/1lb golden marzipan3 tbsp apricot jam1 free-range egg, beaten 450g/1lb golden marzipan 3 tbsp apricot jam 1 free-range egg, beaten Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper.Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface.Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges .Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper. Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface. Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface. Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges . Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges . Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. | {
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"title": "Mary Berry's simnel cake recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings Traditionally simnel cakes are very rich but this one is a bit lighter but just as flavourful. 175g/6oz light muscovado sugar175g/6oz butter, softened, plus extra for greasing 175g/6oz self-raising flour3 large free-range eggs50g/1¾oz ground almonds3 tbsp milk100g/3½oz sultanas 100g/3½oz glacé cherries, quartered100g/3½oz dried apricots, cut into small pieces2 tsp mixed spice powder 175g/6oz light muscovado sugar 175g/6oz butter, softened, plus extra for greasing 175g/6oz self-raising flour 3 large free-range eggs 50g/1¾oz ground almonds 3 tbsp milk 100g/3½oz sultanas 100g/3½oz glacé cherries, quartered 100g/3½oz dried apricots, cut into small pieces 2 tsp mixed spice powder 450g/1lb golden marzipan3 tbsp apricot jam1 free-range egg, beaten 450g/1lb golden marzipan 3 tbsp apricot jam 1 free-range egg, beaten Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper.Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface.Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges .Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in round, deep-sided, loose-bottomed tin with butter and line the base with baking paper. Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface. Put the cake ingredients into a large bowl and beat together until well incorporated. Spoon half the mixture into the prepared tin and level the surface. Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Roll one-third of the marzipan to the same size as the base of the tin and place on top of the cake mixture. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Spoon the remaining cake mixture on top of the marzipan and level the surface. Bake for 1¾-2 hours or until golden-brown on top and firm in the middle. If the cake is beginning to brown but not cooked through cover it with tin foil. Leave the cake to cool for 10 minutes before removing from the tin. Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges . Heat the apricot jam in a pan, then brush the top of the cooled cake with a little warm jam. Roll out half of the remaining marzipan to fit the top of the cake. Place the marzipan on the cake and use your thumb to crimp around the edges . Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Make 11 balls from the remaining marzipan and place these around the edge of the cake fixing them to the marzipan with a little beaten egg. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer. Brush the marzipan with the egg and glaze under a hot grill for about 5 minutes (turning the cake round to ensure even browning). You can do this using a cook’s blowtorch if you prefer."
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} | d2c042ef8426e8cacd1900fb652c9c3dc89946d28cb3720df94a1f1eff4a073e | Mary Berry’s Easter simnel cake recipe
Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment.Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper. Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time. Stir the fruit, peel, zest and mixed spice thoroughly into the mixture. Place half the mixture into the prepared tin and level the surface.Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes and then turn out, peel off the parchment and finish cooling on a wire rack.When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown.To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance. Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle. Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment. Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper. Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time. Stir the fruit, peel, zest and mixed spice thoroughly into the mixture. Place half the mixture into the prepared tin and level the surface. Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time. Stir the fruit, peel, zest and mixed spice thoroughly into the mixture. Place half the mixture into the prepared tin and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes and then turn out, peel off the parchment and finish cooling on a wire rack. Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes and then turn out, peel off the parchment and finish cooling on a wire rack. When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown. To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk. To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance. Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle. Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mary Berry’s Easter simnel cake recipe",
"content": "Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment.Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper. Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time. Stir the fruit, peel, zest and mixed spice thoroughly into the mixture. Place half the mixture into the prepared tin and level the surface.Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes and then turn out, peel off the parchment and finish cooling on a wire rack.When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown.To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance. Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle. Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment. Preheat the oven to 150C/300F/Gas 2. Grease a 20cm/8in deep round cake tin and then line the base and sides with baking parchment. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well and then dry thoroughly on kitchen paper. Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time. Stir the fruit, peel, zest and mixed spice thoroughly into the mixture. Place half the mixture into the prepared tin and level the surface. Beat the butter and sugar together in a large bowl until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift in the flour and mix it in a little at a time. Stir the fruit, peel, zest and mixed spice thoroughly into the mixture. Place half the mixture into the prepared tin and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place the circle on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes and then turn out, peel off the parchment and finish cooling on a wire rack. Bake in the preheated oven for about 2½ hours until well-risen, evenly brown and firm to the touch. Cover with foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes and then turn out, peel off the parchment and finish cooling on a wire rack. When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. When the cake is cool, warm the apricot jam in a small saucepan. Brush the top of the cake with a little of the jam and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, and then place the cake under a hot grill to turn the marzipan golden-brown. To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk. To crystallise the primroses, whisk the egg white in a bowl until frothy. Snip the long stalks off the primroses, then, using a paint brush, carefully paint the petals of each primrose with a little frothy egg white, then turn the flower over and paint the underside of the petals and the little stalk. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance. Cover the flowers in caster sugar until all the egg white is evenly coated, and leave to dry completely. You can either just lie them carefully on non-stick parchment, or, to help keep the flowers’ shape, you can stretch non-stick paper over a plastic box or bowl, securing it in place with string or a rubber band, and then pierce several holes in the paper using a skewer. Place the stems of the crystallised flowers through the holes, allowing the paper to hold and support the flowers in a more natural position as they dry and harden. You will need to make the crystallised flowers at least a day in advance. Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle. Decorate the cake by arranging the crystallised primroses on top and tying a ribbon around the middle."
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} | b2d0f52cfdab22c39b80f0ab9c9e846d1389215fa2bd2bdf3af020987e125cf7 | Simple simnel cake recipe
An average of 5.0 out of 5 stars from 3 ratings 175g/6oz light muscavado sugar175g/6oz butter, softened175g/6oz self raising flour3 large eggs25g/1oz ground almonds2 tbsp milk100g/4oz sultanas100g/4oz cherries, quartered, washed, and dried 100g/4oz dried apricots, snipped into small pieces 100g/4oz stem ginger, finely chopped1 tsp mixed spice2 tsp ground ginger 175g/6oz light muscavado sugar 175g/6oz butter, softened 175g/6oz self raising flour 3 large eggs 25g/1oz ground almonds 2 tbsp milk 100g/4oz sultanas 100g/4oz cherries, quartered, washed, and dried 100g/4oz dried apricots, snipped into small pieces 100g/4oz stem ginger, finely chopped 1 tsp mixed spice 2 tsp ground ginger 450g/1lb golden marzipan3 tbsp apricot jam1 egg, beaten 450g/1lb golden marzipan 3 tbsp apricot jam 1 egg, beaten flowers such as primroses, narcissi or violetsegg whitecaster sugar flowers such as primroses, narcissi or violets egg white caster sugar Method Preheat oven 160C/320F/Gas 3.Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment.Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge.Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred)To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals.Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm. Carefully remove from the rack and arrange in the centre of the cake. Preheat oven 160C/320F/Gas 3. Preheat oven 160C/320F/Gas 3. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment. Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface. Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge. Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred) Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred) To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals. To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals. Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm. Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm. Carefully remove from the rack and arrange in the centre of the cake. Carefully remove from the rack and arrange in the centre of the cake. | {
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"title": "Simple simnel cake recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 175g/6oz light muscavado sugar175g/6oz butter, softened175g/6oz self raising flour3 large eggs25g/1oz ground almonds2 tbsp milk100g/4oz sultanas100g/4oz cherries, quartered, washed, and dried 100g/4oz dried apricots, snipped into small pieces 100g/4oz stem ginger, finely chopped1 tsp mixed spice2 tsp ground ginger 175g/6oz light muscavado sugar 175g/6oz butter, softened 175g/6oz self raising flour 3 large eggs 25g/1oz ground almonds 2 tbsp milk 100g/4oz sultanas 100g/4oz cherries, quartered, washed, and dried 100g/4oz dried apricots, snipped into small pieces 100g/4oz stem ginger, finely chopped 1 tsp mixed spice 2 tsp ground ginger 450g/1lb golden marzipan3 tbsp apricot jam1 egg, beaten 450g/1lb golden marzipan 3 tbsp apricot jam 1 egg, beaten flowers such as primroses, narcissi or violetsegg whitecaster sugar flowers such as primroses, narcissi or violets egg white caster sugar Method Preheat oven 160C/320F/Gas 3.Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment.Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge.Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred)To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals.Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm. Carefully remove from the rack and arrange in the centre of the cake. Preheat oven 160C/320F/Gas 3. Preheat oven 160C/320F/Gas 3. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment. Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment. Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface. Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface. Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge. When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge. Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred) Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred) To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals. To crystallise the flowers, lightly whisk the egg white in a bowl then carefully brush over the flower petals. Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm. Sprinkle over caster sugar so the sugar sticks to the egg white. Leave to harden in a warm place, such as a shelf above a radiator or in an airing cupboard, until dry and firm. Carefully remove from the rack and arrange in the centre of the cake. Carefully remove from the rack and arrange in the centre of the cake."
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} | 9cd8db7e3f830a4dd94f6f2f09c5e04f7a52996113c262d8044948ace2082a61 | Tropical pavlova recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pavlova_2949_16x9.jpg Get perfect results every time with this quick and easy pavlova recipe. Top with whatever delicious fruits you have to hand. 8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit. 8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit. Method Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. | {
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"title": "Tropical pavlova recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pavlova_2949_16x9.jpg Get perfect results every time with this quick and easy pavlova recipe. Top with whatever delicious fruits you have to hand. 8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit. 8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit. Method Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit."
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} | 1a99c117433c4c4fd2db70c863593a343350b714321693b98bbcf36f75b9071a | Braised lamb shank with bay and borlotti beans recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_lamb_shank_with_05514_16x9.jpg Borlotti beans flavoured with lemon syrup and merguez sausages makes an unusual side dish to go with braised lamb shanks. 2 tbsp olive oil2 lamb shanks salt, to taste2 onions, roughly chopped1 stick celery, roughly chopped 1 litre/1¾ pint brown lamb stock4 bay leaves 2 tbsp olive oil 2 lamb shanks salt, to taste 2 onions, roughly chopped 1 stick celery, roughly chopped 1 litre/1¾ pint brown lamb stock 4 bay leaves 2 lemons 50g/1¾oz sugar2 tbsp olive oil1 white onion, chopped2 merguez sausages, cooked3 garlic cloves, chopped1 x 400g/14oz tin borlotti beans, drained and rinsed under cold running water2 tbsp chopped flatleaf parsley 2 lemons 50g/1¾oz sugar 2 tbsp olive oil 1 white onion, chopped 2 merguez sausages, cooked 3 garlic cloves, chopped 1 x 400g/14oz tin borlotti beans, drained and rinsed under cold running water 2 tbsp chopped flatleaf parsley 1 tbsp olive oil2 garlic cloves, sliced 1 tbsp olive oil 2 garlic cloves, sliced Method For the braised lamb shank, preheat the oven to 150C/300F/Gas 2.Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole. Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan.Put a lid on the casserole and braise in the oven for 1½-2 hours.Remove from the oven and leave to rest in the braising liquor.Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency.For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times. Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup.Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes. Remove the sausages and slice into bite-sized pieces.Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley.To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper.Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic. For the braised lamb shank, preheat the oven to 150C/300F/Gas 2. For the braised lamb shank, preheat the oven to 150C/300F/Gas 2. Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole. Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole. Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan. Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan. Put a lid on the casserole and braise in the oven for 1½-2 hours. Put a lid on the casserole and braise in the oven for 1½-2 hours. Remove from the oven and leave to rest in the braising liquor. Remove from the oven and leave to rest in the braising liquor. Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency. Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency. For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times. For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times. Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup. Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup. Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes. Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes. Remove the sausages and slice into bite-sized pieces. Remove the sausages and slice into bite-sized pieces. Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley. Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley. To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper. To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper. Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic. Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic. | {
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"title": "Braised lamb shank with bay and borlotti beans 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/braised_lamb_shank_with_05514_16x9.jpg Borlotti beans flavoured with lemon syrup and merguez sausages makes an unusual side dish to go with braised lamb shanks. 2 tbsp olive oil2 lamb shanks salt, to taste2 onions, roughly chopped1 stick celery, roughly chopped 1 litre/1¾ pint brown lamb stock4 bay leaves 2 tbsp olive oil 2 lamb shanks salt, to taste 2 onions, roughly chopped 1 stick celery, roughly chopped 1 litre/1¾ pint brown lamb stock 4 bay leaves 2 lemons 50g/1¾oz sugar2 tbsp olive oil1 white onion, chopped2 merguez sausages, cooked3 garlic cloves, chopped1 x 400g/14oz tin borlotti beans, drained and rinsed under cold running water2 tbsp chopped flatleaf parsley 2 lemons 50g/1¾oz sugar 2 tbsp olive oil 1 white onion, chopped 2 merguez sausages, cooked 3 garlic cloves, chopped 1 x 400g/14oz tin borlotti beans, drained and rinsed under cold running water 2 tbsp chopped flatleaf parsley 1 tbsp olive oil2 garlic cloves, sliced 1 tbsp olive oil 2 garlic cloves, sliced Method For the braised lamb shank, preheat the oven to 150C/300F/Gas 2.Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole. Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan.Put a lid on the casserole and braise in the oven for 1½-2 hours.Remove from the oven and leave to rest in the braising liquor.Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency.For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times. Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup.Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes. Remove the sausages and slice into bite-sized pieces.Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley.To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper.Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic. For the braised lamb shank, preheat the oven to 150C/300F/Gas 2. For the braised lamb shank, preheat the oven to 150C/300F/Gas 2. Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole. Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole. Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan. Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan. Put a lid on the casserole and braise in the oven for 1½-2 hours. Put a lid on the casserole and braise in the oven for 1½-2 hours. Remove from the oven and leave to rest in the braising liquor. Remove from the oven and leave to rest in the braising liquor. Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency. Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency. For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times. For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times. Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup. Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup. Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes. Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes. Remove the sausages and slice into bite-sized pieces. Remove the sausages and slice into bite-sized pieces. Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley. Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley. To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper. To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper. Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic. Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic."
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} | 66573b8a4a2f5025353d8851ead2666e0c553530e2115ba68135132da3e5ca53 | Pork, apple and cider pie recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_apple_and_cider_pie_14554_16x9.jpg This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel. 1-2 tbsp vegetable oil1 medium-large onion, chopped2 celery sticks, chopped500g/1lb 2oz pork shoulder, cut into 3-4cm/1½ pieces2 tbsp plain flour175ml/6fl oz dry cider175ml/6fl oz chicken stock1 cooking apple, about 150g/5½oz, peeled, cored and sliced2 eating apples, 225-250g/8-9oz in total, peeled, cored and sliced6 large sage leaves, chopped salt and pepper 1-2 tbsp vegetable oil 1 medium-large onion, chopped 2 celery sticks, chopped 500g/1lb 2oz pork shoulder, cut into 3-4cm/1½ pieces 2 tbsp plain flour 175ml/6fl oz dry cider 175ml/6fl oz chicken stock 1 cooking apple, about 150g/5½oz, peeled, cored and sliced 2 eating apples, 225-250g/8-9oz in total, peeled, cored and sliced 6 large sage leaves, chopped salt and pepper 1 free-range egg, beaten125ml/4fl oz dry cider125ml/4fl oz olive oil1 tsp baking powderpinch of salt350-400g/12-14oz plain flour1 free-range egg, to glaze 1 free-range egg, beaten 125ml/4fl oz dry cider 125ml/4fl oz olive oil 1 tsp baking powder pinch of salt 350-400g/12-14oz plain flour 1 free-range egg, to glaze mashgreens mash greens Method For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured. Remove the vegetables from the pan.Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork.Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute. Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender.Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool.For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.Heat your oven to 200C/400F/Gas 6.On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm/¾in strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry.Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35-40 minutes, or until the pastry is crisp and golden-brown. Leave for 10-15 minutes before serving, with mash and greens. For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured. Remove the vegetables from the pan. For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured. Remove the vegetables from the pan. Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork. Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork. Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute. Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute. Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender. Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool. For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes. For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes. Heat your oven to 200C/400F/Gas 6. Heat your oven to 200C/400F/Gas 6. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm/¾in strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm/¾in strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry. Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35-40 minutes, or until the pastry is crisp and golden-brown. Leave for 10-15 minutes before serving, with mash and greens. Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35-40 minutes, or until the pastry is crisp and golden-brown. Leave for 10-15 minutes before serving, with mash and greens. | {
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"title": "Pork, apple and cider pie recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_apple_and_cider_pie_14554_16x9.jpg This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel. 1-2 tbsp vegetable oil1 medium-large onion, chopped2 celery sticks, chopped500g/1lb 2oz pork shoulder, cut into 3-4cm/1½ pieces2 tbsp plain flour175ml/6fl oz dry cider175ml/6fl oz chicken stock1 cooking apple, about 150g/5½oz, peeled, cored and sliced2 eating apples, 225-250g/8-9oz in total, peeled, cored and sliced6 large sage leaves, chopped salt and pepper 1-2 tbsp vegetable oil 1 medium-large onion, chopped 2 celery sticks, chopped 500g/1lb 2oz pork shoulder, cut into 3-4cm/1½ pieces 2 tbsp plain flour 175ml/6fl oz dry cider 175ml/6fl oz chicken stock 1 cooking apple, about 150g/5½oz, peeled, cored and sliced 2 eating apples, 225-250g/8-9oz in total, peeled, cored and sliced 6 large sage leaves, chopped salt and pepper 1 free-range egg, beaten125ml/4fl oz dry cider125ml/4fl oz olive oil1 tsp baking powderpinch of salt350-400g/12-14oz plain flour1 free-range egg, to glaze 1 free-range egg, beaten 125ml/4fl oz dry cider 125ml/4fl oz olive oil 1 tsp baking powder pinch of salt 350-400g/12-14oz plain flour 1 free-range egg, to glaze mashgreens mash greens Method For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured. Remove the vegetables from the pan.Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork.Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute. Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender.Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool.For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.Heat your oven to 200C/400F/Gas 6.On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm/¾in strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry.Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35-40 minutes, or until the pastry is crisp and golden-brown. Leave for 10-15 minutes before serving, with mash and greens. For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured. Remove the vegetables from the pan. For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8-10 minutes, or until soft but not coloured. Remove the vegetables from the pan. Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork. Add a little more oil if necessary, increase the heat to medium-high and add half of the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork. Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute. Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for one minute. Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender. Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, or until the pork is tender. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool. For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes. For the cider pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes. Heat your oven to 200C/400F/Gas 6. Heat your oven to 200C/400F/Gas 6. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm/¾in strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm/¾in strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry. Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35-40 minutes, or until the pastry is crisp and golden-brown. Leave for 10-15 minutes before serving, with mash and greens. Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35-40 minutes, or until the pastry is crisp and golden-brown. Leave for 10-15 minutes before serving, with mash and greens."
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} | 8ac9171fdcfaa51ccd252d2d0067ad120526c371c87b0fad8679f79fe4120c11 | Football pies recipe
Put the flour, salt and butter in a bowl and rub together using your fingertips, until the mixture resembles breadcrumbs and there are no lumps of butter left. Add the egg yolks and a tablespoon cold water. Gently bring the pastry together, adding more water if necessary. Tip the pastry onto a lightly floured work-surface and gently knead until it has formed into a shiny ball. Wrap in cling-film and chill for at least 45 minutes.For the filling, heat the oil in a large frying pan, and fry the onion until it begins to soften. Add the mince and fry until completely browned, moving it all the time. Add the tomato purée and cook for a few minutes. Add the flour and cook for 1 minute, pour in the stock and a few shakes of Worcestershire sauce. Turn the heat down to a simmer, season and leave to cook for about 20 minutes or until the sauce has reduced and thickened. Turn off the heat and leave to cool.Preheat the oven to 200C/180C Fan/Gas 6.Remove the pastry from the fridge and unwrap it. Divide the pastry into quarters and then halve each quarter. To line each of the pie dishes, roll out one of the pieces of pastry to a thickness of 2mm, and line the foil pastry case by gently pressing the pastry right to the base. There needs to be about 1cm pastry overhanging the edges. Repeat to line the other tins.Now roll out the other pieces of pastry, slightly thicker this time, to make the pie lids. Mix the peas into the cooled filling and divide between the pie dishes. Brush a little egg wash around the overhanging pastry and place the lids on top. Trim the edges of the pastry. Crimp the edges of the pastry by pinching the edge with your forefinger and thumb, and then using the forefinger of your other hand, push up from below, creating a neat wave. Repeat all the way around the edge. Brush a little more egg wash on top, and score a design in the top of the pastry to make it look like a football. Place on a baking tray, and bake for 30-40 minutes, or until the pies are crisp and golden-brown. Remove from the oven and wait ten minutes before removing the pastry cases. Serve warm. Put the flour, salt and butter in a bowl and rub together using your fingertips, until the mixture resembles breadcrumbs and there are no lumps of butter left. Add the egg yolks and a tablespoon cold water. Gently bring the pastry together, adding more water if necessary. Put the flour, salt and butter in a bowl and rub together using your fingertips, until the mixture resembles breadcrumbs and there are no lumps of butter left. Add the egg yolks and a tablespoon cold water. Gently bring the pastry together, adding more water if necessary. Tip the pastry onto a lightly floured work-surface and gently knead until it has formed into a shiny ball. Wrap in cling-film and chill for at least 45 minutes. Tip the pastry onto a lightly floured work-surface and gently knead until it has formed into a shiny ball. Wrap in cling-film and chill for at least 45 minutes. For the filling, heat the oil in a large frying pan, and fry the onion until it begins to soften. Add the mince and fry until completely browned, moving it all the time. Add the tomato purée and cook for a few minutes. Add the flour and cook for 1 minute, pour in the stock and a few shakes of Worcestershire sauce. For the filling, heat the oil in a large frying pan, and fry the onion until it begins to soften. Add the mince and fry until completely browned, moving it all the time. Add the tomato purée and cook for a few minutes. Add the flour and cook for 1 minute, pour in the stock and a few shakes of Worcestershire sauce. Turn the heat down to a simmer, season and leave to cook for about 20 minutes or until the sauce has reduced and thickened. Turn off the heat and leave to cool. Turn the heat down to a simmer, season and leave to cook for about 20 minutes or until the sauce has reduced and thickened. Turn off the heat and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and unwrap it. Divide the pastry into quarters and then halve each quarter. Remove the pastry from the fridge and unwrap it. Divide the pastry into quarters and then halve each quarter. To line each of the pie dishes, roll out one of the pieces of pastry to a thickness of 2mm, and line the foil pastry case by gently pressing the pastry right to the base. There needs to be about 1cm pastry overhanging the edges. Repeat to line the other tins. To line each of the pie dishes, roll out one of the pieces of pastry to a thickness of 2mm, and line the foil pastry case by gently pressing the pastry right to the base. There needs to be about 1cm pastry overhanging the edges. Repeat to line the other tins. Now roll out the other pieces of pastry, slightly thicker this time, to make the pie lids. Now roll out the other pieces of pastry, slightly thicker this time, to make the pie lids. Mix the peas into the cooled filling and divide between the pie dishes. Brush a little egg wash around the overhanging pastry and place the lids on top. Trim the edges of the pastry. Crimp the edges of the pastry by pinching the edge with your forefinger and thumb, and then using the forefinger of your other hand, push up from below, creating a neat wave. Repeat all the way around the edge. Mix the peas into the cooled filling and divide between the pie dishes. Brush a little egg wash around the overhanging pastry and place the lids on top. Trim the edges of the pastry. Crimp the edges of the pastry by pinching the edge with your forefinger and thumb, and then using the forefinger of your other hand, push up from below, creating a neat wave. Repeat all the way around the edge. Brush a little more egg wash on top, and score a design in the top of the pastry to make it look like a football. Place on a baking tray, and bake for 30-40 minutes, or until the pies are crisp and golden-brown. Brush a little more egg wash on top, and score a design in the top of the pastry to make it look like a football. Place on a baking tray, and bake for 30-40 minutes, or until the pies are crisp and golden-brown. Remove from the oven and wait ten minutes before removing the pastry cases. Serve warm. Remove from the oven and wait ten minutes before removing the pastry cases. Serve warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/football_pies_25880",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Football pies recipe",
"content": "Put the flour, salt and butter in a bowl and rub together using your fingertips, until the mixture resembles breadcrumbs and there are no lumps of butter left. Add the egg yolks and a tablespoon cold water. Gently bring the pastry together, adding more water if necessary. Tip the pastry onto a lightly floured work-surface and gently knead until it has formed into a shiny ball. Wrap in cling-film and chill for at least 45 minutes.For the filling, heat the oil in a large frying pan, and fry the onion until it begins to soften. Add the mince and fry until completely browned, moving it all the time. Add the tomato purée and cook for a few minutes. Add the flour and cook for 1 minute, pour in the stock and a few shakes of Worcestershire sauce. Turn the heat down to a simmer, season and leave to cook for about 20 minutes or until the sauce has reduced and thickened. Turn off the heat and leave to cool.Preheat the oven to 200C/180C Fan/Gas 6.Remove the pastry from the fridge and unwrap it. Divide the pastry into quarters and then halve each quarter. To line each of the pie dishes, roll out one of the pieces of pastry to a thickness of 2mm, and line the foil pastry case by gently pressing the pastry right to the base. There needs to be about 1cm pastry overhanging the edges. Repeat to line the other tins.Now roll out the other pieces of pastry, slightly thicker this time, to make the pie lids. Mix the peas into the cooled filling and divide between the pie dishes. Brush a little egg wash around the overhanging pastry and place the lids on top. Trim the edges of the pastry. Crimp the edges of the pastry by pinching the edge with your forefinger and thumb, and then using the forefinger of your other hand, push up from below, creating a neat wave. Repeat all the way around the edge. Brush a little more egg wash on top, and score a design in the top of the pastry to make it look like a football. Place on a baking tray, and bake for 30-40 minutes, or until the pies are crisp and golden-brown. Remove from the oven and wait ten minutes before removing the pastry cases. Serve warm. Put the flour, salt and butter in a bowl and rub together using your fingertips, until the mixture resembles breadcrumbs and there are no lumps of butter left. Add the egg yolks and a tablespoon cold water. Gently bring the pastry together, adding more water if necessary. Put the flour, salt and butter in a bowl and rub together using your fingertips, until the mixture resembles breadcrumbs and there are no lumps of butter left. Add the egg yolks and a tablespoon cold water. Gently bring the pastry together, adding more water if necessary. Tip the pastry onto a lightly floured work-surface and gently knead until it has formed into a shiny ball. Wrap in cling-film and chill for at least 45 minutes. Tip the pastry onto a lightly floured work-surface and gently knead until it has formed into a shiny ball. Wrap in cling-film and chill for at least 45 minutes. For the filling, heat the oil in a large frying pan, and fry the onion until it begins to soften. Add the mince and fry until completely browned, moving it all the time. Add the tomato purée and cook for a few minutes. Add the flour and cook for 1 minute, pour in the stock and a few shakes of Worcestershire sauce. For the filling, heat the oil in a large frying pan, and fry the onion until it begins to soften. Add the mince and fry until completely browned, moving it all the time. Add the tomato purée and cook for a few minutes. Add the flour and cook for 1 minute, pour in the stock and a few shakes of Worcestershire sauce. Turn the heat down to a simmer, season and leave to cook for about 20 minutes or until the sauce has reduced and thickened. Turn off the heat and leave to cool. Turn the heat down to a simmer, season and leave to cook for about 20 minutes or until the sauce has reduced and thickened. Turn off the heat and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and unwrap it. Divide the pastry into quarters and then halve each quarter. Remove the pastry from the fridge and unwrap it. Divide the pastry into quarters and then halve each quarter. To line each of the pie dishes, roll out one of the pieces of pastry to a thickness of 2mm, and line the foil pastry case by gently pressing the pastry right to the base. There needs to be about 1cm pastry overhanging the edges. Repeat to line the other tins. To line each of the pie dishes, roll out one of the pieces of pastry to a thickness of 2mm, and line the foil pastry case by gently pressing the pastry right to the base. There needs to be about 1cm pastry overhanging the edges. Repeat to line the other tins. Now roll out the other pieces of pastry, slightly thicker this time, to make the pie lids. Now roll out the other pieces of pastry, slightly thicker this time, to make the pie lids. Mix the peas into the cooled filling and divide between the pie dishes. Brush a little egg wash around the overhanging pastry and place the lids on top. Trim the edges of the pastry. Crimp the edges of the pastry by pinching the edge with your forefinger and thumb, and then using the forefinger of your other hand, push up from below, creating a neat wave. Repeat all the way around the edge. Mix the peas into the cooled filling and divide between the pie dishes. Brush a little egg wash around the overhanging pastry and place the lids on top. Trim the edges of the pastry. Crimp the edges of the pastry by pinching the edge with your forefinger and thumb, and then using the forefinger of your other hand, push up from below, creating a neat wave. Repeat all the way around the edge. Brush a little more egg wash on top, and score a design in the top of the pastry to make it look like a football. Place on a baking tray, and bake for 30-40 minutes, or until the pies are crisp and golden-brown. Brush a little more egg wash on top, and score a design in the top of the pastry to make it look like a football. Place on a baking tray, and bake for 30-40 minutes, or until the pies are crisp and golden-brown. Remove from the oven and wait ten minutes before removing the pastry cases. Serve warm. Remove from the oven and wait ten minutes before removing the pastry cases. Serve warm."
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} | a6c89038c49823efc3cff31f9b1df1818d0d8545efaefceea960b9a258d8e1ac | Corned beef and onion pie recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_and_onion_91401_16x9.jpg Corned beef has been a favourite store cupboard staple for generations. Here The Hairy Bikers use it to make a simple, hearty pie. 15g/½oz butter1 tbsp sunflower oil1 large onion, sliced or chopped2 celery sticks, trimmed, peeled to remove stringy bits, sliced2 medium carrots, cut into 1cm/½in dice300g/10½oz potatoes, preferably Maris Pipers, peeled and cut into 1cm/½in dice2 tbsp tomato ketchup1 x 340g/11¾oz can corned beeffreshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 large onion, sliced or chopped 2 celery sticks, trimmed, peeled to remove stringy bits, sliced 2 medium carrots, cut into 1cm/½in dice 300g/10½oz potatoes, preferably Maris Pipers, peeled and cut into 1cm/½in dice 2 tbsp tomato ketchup 1 x 340g/11¾oz can corned beef freshly ground black pepper 300g/10½oz plain flour, plus extra for rollinggood pinch sea salt175g/6oz cold butter, cubed1 free-range egg 300g/10½oz plain flour, plus extra for rolling good pinch sea salt 175g/6oz cold butter, cubed 1 free-range egg Method For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite.Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes.Preheat the oven to 190C/375F/Gas 5. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball.Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork. Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot. For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite. For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite. Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables. Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables. Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes. Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball. Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball. Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg. Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg. Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork. Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork. Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot. Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot. | {
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"title": "Corned beef and onion pie recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_and_onion_91401_16x9.jpg Corned beef has been a favourite store cupboard staple for generations. Here The Hairy Bikers use it to make a simple, hearty pie. 15g/½oz butter1 tbsp sunflower oil1 large onion, sliced or chopped2 celery sticks, trimmed, peeled to remove stringy bits, sliced2 medium carrots, cut into 1cm/½in dice300g/10½oz potatoes, preferably Maris Pipers, peeled and cut into 1cm/½in dice2 tbsp tomato ketchup1 x 340g/11¾oz can corned beeffreshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 large onion, sliced or chopped 2 celery sticks, trimmed, peeled to remove stringy bits, sliced 2 medium carrots, cut into 1cm/½in dice 300g/10½oz potatoes, preferably Maris Pipers, peeled and cut into 1cm/½in dice 2 tbsp tomato ketchup 1 x 340g/11¾oz can corned beef freshly ground black pepper 300g/10½oz plain flour, plus extra for rollinggood pinch sea salt175g/6oz cold butter, cubed1 free-range egg 300g/10½oz plain flour, plus extra for rolling good pinch sea salt 175g/6oz cold butter, cubed 1 free-range egg Method For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite.Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes.Preheat the oven to 190C/375F/Gas 5. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball.Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork. Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot. For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite. For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite. Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables. Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables. Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes. Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball. Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball. Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg. Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg. Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork. Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork. Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot. Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot."
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} | 78f32b976f9a2932845a9bee1b64b8fd6c99cd0d408967a76786d417598551b6 | Tom's chicken tikka masala recipe
An average of 3.4 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tikka_masala_11482_16x9.jpg Tom Kerridge's healthier version of chicken tikka masala is a real crowd-pleaser. Leave for at least 4 hours for the chicken to marinate. Each serving provides 640 kcal, 52g protein, 88g carbohydrates (of which 20g sugars), 6.5g fat (of which 1g saturates), 10g fibre and 0.9g salt. 1 large skinless chicken crown (1kg/2lb 4oz) 1 large skinless chicken crown (1kg/2lb 4oz) ½ lemon, juice only5cm/2in piece fresh root ginger, finely grated 4 large garlic cloves, grated 2 tbsp medium Madras curry powder 2 heaped tsp smoked paprika large pinch salt 100g/3½oz 0% fat Greek-style yoghurt ½ lemon, juice only 5cm/2in piece fresh root ginger, finely grated 4 large garlic cloves, grated 2 tbsp medium Madras curry powder 2 heaped tsp smoked paprika large pinch salt 100g/3½oz 0% fat Greek-style yoghurt 1 tbsp sunflower oil 2 large onions, finely chopped 2 large garlic cloves, grated 2.5cm/1in piece fresh root ginger, finely grated 1 tsp ground turmeric2 tsp ground paprika 2 tsp ground coriander 1 tbsp tomato purée 400g tin chopped tomatoes 1 large red pepper, cored, seeds removed, finely chopped 1 large green pepper, cored, seeds removed, finely chopped 150g/5½oz 0% fat plain yoghurt 2 tbsp finely chopped coriandersea salt and freshly ground black pepper 1 tbsp sunflower oil 2 large onions, finely chopped 2 large garlic cloves, grated 2.5cm/1in piece fresh root ginger, finely grated 1 tsp ground turmeric 2 tsp ground paprika 2 tsp ground coriander 1 tbsp tomato purée 400g tin chopped tomatoes 1 large red pepper, cored, seeds removed, finely chopped 1 large green pepper, cored, seeds removed, finely chopped 150g/5½oz 0% fat plain yoghurt 2 tbsp finely chopped coriander sea salt and freshly ground black pepper 1 small red onion, finely chopped 2 large tomatoes, finely chopped⅓ cucumber (150g/5½oz), finely chopped½ lime, juice only 1 tsp chaat masala 1 small red onion, finely chopped 2 large tomatoes, finely chopped ⅓ cucumber (150g/5½oz), finely chopped ½ lime, juice only 1 tsp chaat masala coriander leaves, roughly torn 320g/11½oz basmati rice, cooked with salt and a pinch of saffron strands (optional) coriander leaves, roughly torn 320g/11½oz basmati rice, cooked with salt and a pinch of saffron strands (optional) Method Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts. For the marinade, mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight, or at least 4 hours. When you’re ready to cook the chicken, preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.) Meanwhile, make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes, or until they are golden-brown, adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute. Stir in the tomato purée and cook for a further minute, then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil, reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes, then remove from the heat.Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes.For the katchumber salad, mix everything together in a bowl and set aside. Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm/1in. Reheat the curry sauce, then add the chicken and simmer for 5 minutes, or until the pieces are cooked through. Stir through the yoghurt and chopped coriander. Taste to check the seasoning. Serve scattered with coriander, with saffron rice, if using, and the katchumber salad alongside. Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts. Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts. For the marinade, mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight, or at least 4 hours. For the marinade, mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight, or at least 4 hours. When you’re ready to cook the chicken, preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.) When you’re ready to cook the chicken, preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.) Meanwhile, make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes, or until they are golden-brown, adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute. Meanwhile, make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes, or until they are golden-brown, adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute. Stir in the tomato purée and cook for a further minute, then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil, reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes, then remove from the heat. Stir in the tomato purée and cook for a further minute, then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil, reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes, then remove from the heat. Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes. Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes. For the katchumber salad, mix everything together in a bowl and set aside. For the katchumber salad, mix everything together in a bowl and set aside. Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm/1in. Reheat the curry sauce, then add the chicken and simmer for 5 minutes, or until the pieces are cooked through. Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm/1in. Reheat the curry sauce, then add the chicken and simmer for 5 minutes, or until the pieces are cooked through. Stir through the yoghurt and chopped coriander. Taste to check the seasoning. Stir through the yoghurt and chopped coriander. Taste to check the seasoning. Serve scattered with coriander, with saffron rice, if using, and the katchumber salad alongside. Serve scattered with coriander, with saffron rice, if using, and the katchumber salad alongside. | {
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"title": "Tom's chicken tikka masala recipe",
"content": "An average of 3.4 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tikka_masala_11482_16x9.jpg Tom Kerridge's healthier version of chicken tikka masala is a real crowd-pleaser. Leave for at least 4 hours for the chicken to marinate. Each serving provides 640 kcal, 52g protein, 88g carbohydrates (of which 20g sugars), 6.5g fat (of which 1g saturates), 10g fibre and 0.9g salt. 1 large skinless chicken crown (1kg/2lb 4oz) 1 large skinless chicken crown (1kg/2lb 4oz) ½ lemon, juice only5cm/2in piece fresh root ginger, finely grated 4 large garlic cloves, grated 2 tbsp medium Madras curry powder 2 heaped tsp smoked paprika large pinch salt 100g/3½oz 0% fat Greek-style yoghurt ½ lemon, juice only 5cm/2in piece fresh root ginger, finely grated 4 large garlic cloves, grated 2 tbsp medium Madras curry powder 2 heaped tsp smoked paprika large pinch salt 100g/3½oz 0% fat Greek-style yoghurt 1 tbsp sunflower oil 2 large onions, finely chopped 2 large garlic cloves, grated 2.5cm/1in piece fresh root ginger, finely grated 1 tsp ground turmeric2 tsp ground paprika 2 tsp ground coriander 1 tbsp tomato purée 400g tin chopped tomatoes 1 large red pepper, cored, seeds removed, finely chopped 1 large green pepper, cored, seeds removed, finely chopped 150g/5½oz 0% fat plain yoghurt 2 tbsp finely chopped coriandersea salt and freshly ground black pepper 1 tbsp sunflower oil 2 large onions, finely chopped 2 large garlic cloves, grated 2.5cm/1in piece fresh root ginger, finely grated 1 tsp ground turmeric 2 tsp ground paprika 2 tsp ground coriander 1 tbsp tomato purée 400g tin chopped tomatoes 1 large red pepper, cored, seeds removed, finely chopped 1 large green pepper, cored, seeds removed, finely chopped 150g/5½oz 0% fat plain yoghurt 2 tbsp finely chopped coriander sea salt and freshly ground black pepper 1 small red onion, finely chopped 2 large tomatoes, finely chopped⅓ cucumber (150g/5½oz), finely chopped½ lime, juice only 1 tsp chaat masala 1 small red onion, finely chopped 2 large tomatoes, finely chopped ⅓ cucumber (150g/5½oz), finely chopped ½ lime, juice only 1 tsp chaat masala coriander leaves, roughly torn 320g/11½oz basmati rice, cooked with salt and a pinch of saffron strands (optional) coriander leaves, roughly torn 320g/11½oz basmati rice, cooked with salt and a pinch of saffron strands (optional) Method Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts. For the marinade, mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight, or at least 4 hours. When you’re ready to cook the chicken, preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.) Meanwhile, make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes, or until they are golden-brown, adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute. Stir in the tomato purée and cook for a further minute, then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil, reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes, then remove from the heat.Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes.For the katchumber salad, mix everything together in a bowl and set aside. Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm/1in. Reheat the curry sauce, then add the chicken and simmer for 5 minutes, or until the pieces are cooked through. Stir through the yoghurt and chopped coriander. Taste to check the seasoning. Serve scattered with coriander, with saffron rice, if using, and the katchumber salad alongside. Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts. Place the chicken in a large bowl or other non-reactive dish and slash the chicken breasts. For the marinade, mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight, or at least 4 hours. For the marinade, mix all the ingredients together in a small bowl. Spread the marinade all over the crown. Cover with cling film and place in the fridge to marinate overnight, or at least 4 hours. When you’re ready to cook the chicken, preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.) When you’re ready to cook the chicken, preheat the oven 140C/120C Fan/Gas 1. Place the marinated chicken in a roasting dish and spoon over any remaining marinade. Bake for 2 hours. (It won’t be cooked right through at this stage.) Meanwhile, make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes, or until they are golden-brown, adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute. Meanwhile, make the curry sauce. Heat the oil in a large frying pan. Toss in the onions and cook for 10 minutes, or until they are golden-brown, adding a splash of water to the pan if they begin to stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute. Stir in the tomato purée and cook for a further minute, then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil, reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes, then remove from the heat. Stir in the tomato purée and cook for a further minute, then tip in the tinned tomatoes and pour in 300ml/10fl oz of water. Bring to the boil, reduce the heat to a gentle simmer and cook for 5–10 minutes. Add the chopped peppers and cook for a further 5 minutes, then remove from the heat. Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes. Take the chicken out of the oven. Carefully wave a cook’s blowtorch over the surface until the marinade has slightly blackened in places. Set aside for 10 minutes. For the katchumber salad, mix everything together in a bowl and set aside. For the katchumber salad, mix everything together in a bowl and set aside. Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm/1in. Reheat the curry sauce, then add the chicken and simmer for 5 minutes, or until the pieces are cooked through. Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm/1in. Reheat the curry sauce, then add the chicken and simmer for 5 minutes, or until the pieces are cooked through. Stir through the yoghurt and chopped coriander. Taste to check the seasoning. Stir through the yoghurt and chopped coriander. Taste to check the seasoning. Serve scattered with coriander, with saffron rice, if using, and the katchumber salad alongside. Serve scattered with coriander, with saffron rice, if using, and the katchumber salad alongside."
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} | 17017f856c34cdd8fac2fbba2a60a9c5af879d6bb338df1bba2d4251c31401bb | Chicken wings recipe
An average of 0.0 out of 5 stars from 0 ratings Dunk tender, buttermilk-marinated chicken wings in a sweet and spicy sauce for an irresistible party snack. 16 chicken wings500ml/18fl oz buttermilk1 tsp saltvegetable or sunflower oil, for deep-frying 16 chicken wings 500ml/18fl oz buttermilk 1 tsp salt vegetable or sunflower oil, for deep-frying 100g/3½oz self-raising flour50g/1¾oz rice flour50g/1¾oz potato flour 100g/3½oz self-raising flour 50g/1¾oz rice flour 50g/1¾oz potato flour 2 tbsp tomato ketchup2 tbsp sriracha1 tbsp gochujang paste75ml rice wine vinegar25g caster sugar2 tbsp honey1 green chilli, chopped1 red chilli, chopped1 lime, juiced 2 tbsp tomato ketchup 2 tbsp sriracha 1 tbsp gochujang paste 75ml rice wine vinegar 25g caster sugar 2 tbsp honey 1 green chilli, chopped 1 red chilli, chopped 1 lime, juiced 1 lime, zest and juice2 tbsp roughly chopped fresh coriander1 bunch spring onions, sliced 1 lime, zest and juice 2 tbsp roughly chopped fresh coriander 1 bunch spring onions, sliced Method Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight.Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.Mix the three flours together in a bowl.Remove the wings from the buttermilk and coat in the flour mix.Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches.Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky.Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight. Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight. Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Mix the three flours together in a bowl. Mix the three flours together in a bowl. Remove the wings from the buttermilk and coat in the flour mix. Remove the wings from the buttermilk and coat in the flour mix. Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches. Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches. Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky. Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky. Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. | {
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"title": "Chicken wings recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Dunk tender, buttermilk-marinated chicken wings in a sweet and spicy sauce for an irresistible party snack. 16 chicken wings500ml/18fl oz buttermilk1 tsp saltvegetable or sunflower oil, for deep-frying 16 chicken wings 500ml/18fl oz buttermilk 1 tsp salt vegetable or sunflower oil, for deep-frying 100g/3½oz self-raising flour50g/1¾oz rice flour50g/1¾oz potato flour 100g/3½oz self-raising flour 50g/1¾oz rice flour 50g/1¾oz potato flour 2 tbsp tomato ketchup2 tbsp sriracha1 tbsp gochujang paste75ml rice wine vinegar25g caster sugar2 tbsp honey1 green chilli, chopped1 red chilli, chopped1 lime, juiced 2 tbsp tomato ketchup 2 tbsp sriracha 1 tbsp gochujang paste 75ml rice wine vinegar 25g caster sugar 2 tbsp honey 1 green chilli, chopped 1 red chilli, chopped 1 lime, juiced 1 lime, zest and juice2 tbsp roughly chopped fresh coriander1 bunch spring onions, sliced 1 lime, zest and juice 2 tbsp roughly chopped fresh coriander 1 bunch spring onions, sliced Method Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight.Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.Mix the three flours together in a bowl.Remove the wings from the buttermilk and coat in the flour mix.Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches.Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky.Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight. Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight. Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Mix the three flours together in a bowl. Mix the three flours together in a bowl. Remove the wings from the buttermilk and coat in the flour mix. Remove the wings from the buttermilk and coat in the flour mix. Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches. Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches. Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky. Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky. Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping. Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping."
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} | 01ad862e878ba0079c6ee2efe61829e7e8c99d17e2364082140d529c4c0e090e | Salt beef sandwich recipe
An average of 4.0 out of 5 stars from 4 ratings This American classic layers rye bread with pickles, sauerkraut, cheese and salt beef, topping it all off with a quick homemade Russian dressing. 1 banana shallot, finely chopped1 tbsp tomato ketchup2 tbsp mayonnaisedash Worcestershire sauce¼ tsp horseradish, peeled and grated dash Tabasco 1 banana shallot, finely chopped 1 tbsp tomato ketchup 2 tbsp mayonnaise dash Worcestershire sauce ¼ tsp horseradish, peeled and grated dash Tabasco 2 pickles, sliced80g/3oz sauerkraut4 slices Swiss cheese 8 slices salt beef or pastrami8 slices rye bread 2 pickles, sliced 80g/3oz sauerkraut 4 slices Swiss cheese 8 slices salt beef or pastrami 8 slices rye bread ready salted crisps ready salted crisps Method To make the dressing, mix all the ingredients together in a bowl until combined. Set aside.To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. To make the dressing, mix all the ingredients together in a bowl until combined. Set aside. To make the dressing, mix all the ingredients together in a bowl until combined. Set aside. To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salt beef sandwich recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings This American classic layers rye bread with pickles, sauerkraut, cheese and salt beef, topping it all off with a quick homemade Russian dressing. 1 banana shallot, finely chopped1 tbsp tomato ketchup2 tbsp mayonnaisedash Worcestershire sauce¼ tsp horseradish, peeled and grated dash Tabasco 1 banana shallot, finely chopped 1 tbsp tomato ketchup 2 tbsp mayonnaise dash Worcestershire sauce ¼ tsp horseradish, peeled and grated dash Tabasco 2 pickles, sliced80g/3oz sauerkraut4 slices Swiss cheese 8 slices salt beef or pastrami8 slices rye bread 2 pickles, sliced 80g/3oz sauerkraut 4 slices Swiss cheese 8 slices salt beef or pastrami 8 slices rye bread ready salted crisps ready salted crisps Method To make the dressing, mix all the ingredients together in a bowl until combined. Set aside.To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. To make the dressing, mix all the ingredients together in a bowl until combined. Set aside. To make the dressing, mix all the ingredients together in a bowl until combined. Set aside. To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps. To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps."
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} | 84b52a732c735566053f373190454fa80f72adde8cc73024697f12da7e836b53 | Crispy za'atar pitta chips with ricotta dip recipe
An average of 5.0 out of 5 stars from 1 rating These crispy pitta chips are an easy, delicious way to put some snacks on the table. 1 pitta bread, cut into strips1 tbsp olive oillarge pinch za'atar spice mix50g/1¾oz butter2–3 spring onion, roughly chopped½ tsp red chilli flakes250g/9oz ricotta 1 pitta bread, cut into strips 1 tbsp olive oil large pinch za'atar spice mix 50g/1¾oz butter 2–3 spring onion, roughly chopped ½ tsp red chilli flakes 250g/9oz ricotta Method Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy.Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine.Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy. Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy. Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine. Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine. Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. | {
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"url": "https://www.bbc.co.uk/food/recipes/crispy_zaatar_pitta_84522",
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"title": "Crispy za'atar pitta chips with ricotta dip recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These crispy pitta chips are an easy, delicious way to put some snacks on the table. 1 pitta bread, cut into strips1 tbsp olive oillarge pinch za'atar spice mix50g/1¾oz butter2–3 spring onion, roughly chopped½ tsp red chilli flakes250g/9oz ricotta 1 pitta bread, cut into strips 1 tbsp olive oil large pinch za'atar spice mix 50g/1¾oz butter 2–3 spring onion, roughly chopped ½ tsp red chilli flakes 250g/9oz ricotta Method Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy.Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine.Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy. Drizzle the pitta strips with olive oil and sprinkle with the za'atar mix. Heat a frying pan over a medium-high heat and fry the pitta in batches until golden brown and crispy. Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine. Melt the butter in a small saucepan and add the spring onions and chilli. Stir to combine. Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips. Place the ricotta in a serving bowl and pour over the melted butter mix. Serve with the pitta chips."
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} | 85c12f8c53fc668188a18a05fada416450d39e6e03a1c348c11b1822b4b7fe8f | Crispy fried chickpeas recipe
An average of 5.0 out of 5 stars from 1 rating Turn a tin of chickpeas into a quick and easy snack for two! vegetable oil, for deep-frying1 x 400g tin chickpeas, drained1 tbsp olive oil1 garlic clove, roughly chopped1 tbsp cumin1 tsp smoked paprikasmall bunch parsley½ lemon, juice onlyflaky sea salt vegetable oil, for deep-frying 1 x 400g tin chickpeas, drained 1 tbsp olive oil 1 garlic clove, roughly chopped 1 tbsp cumin 1 tsp smoked paprika small bunch parsley ½ lemon, juice only flaky sea salt Method Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl.In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. Recipe tips Go for Navarico chickpeas if you can find them, but any chickpeas will do. | {
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"url": "https://www.bbc.co.uk/food/recipes/crispy_fried_chickpeas_63188",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Crispy fried chickpeas recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Turn a tin of chickpeas into a quick and easy snack for two! vegetable oil, for deep-frying1 x 400g tin chickpeas, drained1 tbsp olive oil1 garlic clove, roughly chopped1 tbsp cumin1 tsp smoked paprikasmall bunch parsley½ lemon, juice onlyflaky sea salt vegetable oil, for deep-frying 1 x 400g tin chickpeas, drained 1 tbsp olive oil 1 garlic clove, roughly chopped 1 tbsp cumin 1 tsp smoked paprika small bunch parsley ½ lemon, juice only flaky sea salt Method Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl.In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice. Recipe tips Go for Navarico chickpeas if you can find them, but any chickpeas will do."
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"$oid": "68bad695eb3bdbfd0cc01915"
} | 7741a9eca723693a7ad438afe47e9680332cb5906cd84288ba8c189a6c082c99 | The best chips you have ever tasted recipe
An average of 4.0 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thebestchipsyouhavee_93121_16x9.jpg The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying flaked sea saltmalt vinegar flaked sea salt malt vinegar Method Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Tip into a serving dish and sprinkle with salt and vinegar to serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "The best chips you have ever tasted recipe",
"content": "An average of 4.0 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thebestchipsyouhavee_93121_16x9.jpg The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying flaked sea saltmalt vinegar flaked sea salt malt vinegar Method Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Tip into a serving dish and sprinkle with salt and vinegar to serve."
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"$oid": "68bad696eb3bdbfd0cc01916"
} | 0124d7f61013496f6e08f0e621995eb93d319a6b36cf9c934f94ac686507259a | English muffins recipe
An average of 4.1 out of 5 stars from 86 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/english_muffins_56640_16x9.jpg Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of hours proving time to get Paul Hollywood’s easy version ready to go on the griddle. Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter. 300g/10½ oz strong white bread flour, plus extra for flouring6g fast-action yeast 6g salt15g/½oz caster sugar15g/½oz softened butter, cut into small pieces1 medium free-range egg (about 22g/¾oz), lightly beaten170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)oil, for greasing 15g/½oz semolina or polenta, plus extra for dusting 300g/10½ oz strong white bread flour, plus extra for flouring 6g fast-action yeast 6g salt 15g/½oz caster sugar 15g/½oz softened butter, cut into small pieces 1 medium free-range egg (about 22g/¾oz), lightly beaten 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed) oil, for greasing 15g/½oz semolina or polenta, plus extra for dusting Method Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Lightly dust two baking trays with half of the semolina or polenta. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins. Leave to prove for another 30 minutes.Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy. Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size. Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size. Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Lightly dust two baking trays with half of the semolina or polenta. Lightly dust two baking trays with half of the semolina or polenta. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins. Leave to prove for another 30 minutes. Leave to prove for another 30 minutes. Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side. Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side. | {
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"title": "English muffins recipe",
"content": "An average of 4.1 out of 5 stars from 86 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/english_muffins_56640_16x9.jpg Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of hours proving time to get Paul Hollywood’s easy version ready to go on the griddle. Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter. 300g/10½ oz strong white bread flour, plus extra for flouring6g fast-action yeast 6g salt15g/½oz caster sugar15g/½oz softened butter, cut into small pieces1 medium free-range egg (about 22g/¾oz), lightly beaten170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)oil, for greasing 15g/½oz semolina or polenta, plus extra for dusting 300g/10½ oz strong white bread flour, plus extra for flouring 6g fast-action yeast 6g salt 15g/½oz caster sugar 15g/½oz softened butter, cut into small pieces 1 medium free-range egg (about 22g/¾oz), lightly beaten 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed) oil, for greasing 15g/½oz semolina or polenta, plus extra for dusting Method Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Lightly dust two baking trays with half of the semolina or polenta. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins. Leave to prove for another 30 minutes.Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy. Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size. Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size. Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Lightly dust two baking trays with half of the semolina or polenta. Lightly dust two baking trays with half of the semolina or polenta. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins. Leave to prove for another 30 minutes. Leave to prove for another 30 minutes. Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side. Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side."
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} | 816e28d91860df646d178067efdf1b8362f72bbeb0955159b7c124409ba16452 | Ray with fermented fries recipe
To make the fries, thoroughly wash a very large, sealable glass jar, as well as a jam jar small enough to fit inside it. Carefully place the jars in a very low oven for about 10 minutes to sterilise them. Briefly boil the glass jar’s rubber seal to sterilise too. Leave the jars and seal to cool.Make the salt brine by whisking the salt into 1 litre/1¾ pints of water in a mixing bowl, until the salt has dissolved completely. Place the potato fries into the large jar and pour in enough of the brine to cover the fries by about 3cm/1¼in. Fill the smaller jar with the remaining brine and place on top of the potatoes to enure they stay submerged in the brine. Seal the larger jar and leave it on a shelf (not in the fridge) for 3–5 days, returning each day to “burp” the jar by opening it to release any gases that have built up. The fermentation is complete when you open the jar and it no longer pops and fizzes. The jar can then be transferred to the fridge, where the fries will keep for several weeks. For the sauce, preheat the oven to 180C/160C Fan/Gas 4. Roast the hazelnuts, drizzled with a splash of vegetable oil, for 15–20 minutes, or until golden brown.Meanwhile, whisk together the egg yolks, mustard and vinegar in a small bowl. Add the rapeseed oil in a thin drizzle, pouring very slowly and whisking vigorously all the time to make sure each drop of oil is incorporated before adding more. When you have a thick yellow mayonnaise, season with salt and set aside.Lightly crush the hazelnuts with the back of a frying pan, season them with salt and leave to cool on kitchen paper. Fold about half of the nuts into the mayonnaise, along with the chervil, pickled onion and beansprouts, and add the splash of pickling vinegar. Set the sauce aside. For the fish, using a small, sharp knife, cut along the large bow-shaped bone on both sides of each wing to expose the fine bones in the centre between the fillets. Using kitchen scissors, cut through these bones and remove the large bone. Slice each wing in half with a large knife into four portions. Drain the fries well and pat them dry on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended), Cook the fries in the deep-fat fryer until golden and crispy. Carefully transfer the fries to kitchen paper to drain. For the skate, heat the vegetable oil in a large heavy-bottomed frying pan over a medium–high heat. Pat the skate portions dry with kitchen paper and season generously with salt. Place the fish in the pan, thick-side down, and fry for about 2 minutes. Add the butter and cook for a further minute until the butter starts to brown. Flip each portion over and cook the thin undersides for about a minute, while basting the top with the foaming brown butter. Leave the fish to rest on a warmed plate for about 2 minutes.Once cool enough to handle, remove the fish from the bone by inserting a small, sharp knife between the thicker fillet and the bone at the thick edge of each portion. Slice along the bones to the thin edge to remove the fillet. Repeat this on the other side of each portion to free the thin fillet beneath. Sandwich the now boneless fillets back together in four portions. Add the tartare sauce in the centre of four warmed dinner plates and sprinkle over some of the reserved hazelnuts. Place the fish portions over the sauce, then top with more crushed nuts. Cover each portion of fish with a large helping of freshly fried fermented fries and serve immediately. To make the fries, thoroughly wash a very large, sealable glass jar, as well as a jam jar small enough to fit inside it. Carefully place the jars in a very low oven for about 10 minutes to sterilise them. Briefly boil the glass jar’s rubber seal to sterilise too. Leave the jars and seal to cool. To make the fries, thoroughly wash a very large, sealable glass jar, as well as a jam jar small enough to fit inside it. Carefully place the jars in a very low oven for about 10 minutes to sterilise them. Briefly boil the glass jar’s rubber seal to sterilise too. Leave the jars and seal to cool. Make the salt brine by whisking the salt into 1 litre/1¾ pints of water in a mixing bowl, until the salt has dissolved completely. Place the potato fries into the large jar and pour in enough of the brine to cover the fries by about 3cm/1¼in. Fill the smaller jar with the remaining brine and place on top of the potatoes to enure they stay submerged in the brine. Seal the larger jar and leave it on a shelf (not in the fridge) for 3–5 days, returning each day to “burp” the jar by opening it to release any gases that have built up. The fermentation is complete when you open the jar and it no longer pops and fizzes. The jar can then be transferred to the fridge, where the fries will keep for several weeks. Make the salt brine by whisking the salt into 1 litre/1¾ pints of water in a mixing bowl, until the salt has dissolved completely. Place the potato fries into the large jar and pour in enough of the brine to cover the fries by about 3cm/1¼in. Fill the smaller jar with the remaining brine and place on top of the potatoes to enure they stay submerged in the brine. Seal the larger jar and leave it on a shelf (not in the fridge) for 3–5 days, returning each day to “burp” the jar by opening it to release any gases that have built up. The fermentation is complete when you open the jar and it no longer pops and fizzes. The jar can then be transferred to the fridge, where the fries will keep for several weeks. For the sauce, preheat the oven to 180C/160C Fan/Gas 4. Roast the hazelnuts, drizzled with a splash of vegetable oil, for 15–20 minutes, or until golden brown. For the sauce, preheat the oven to 180C/160C Fan/Gas 4. Roast the hazelnuts, drizzled with a splash of vegetable oil, for 15–20 minutes, or until golden brown. Meanwhile, whisk together the egg yolks, mustard and vinegar in a small bowl. Add the rapeseed oil in a thin drizzle, pouring very slowly and whisking vigorously all the time to make sure each drop of oil is incorporated before adding more. When you have a thick yellow mayonnaise, season with salt and set aside. Meanwhile, whisk together the egg yolks, mustard and vinegar in a small bowl. Add the rapeseed oil in a thin drizzle, pouring very slowly and whisking vigorously all the time to make sure each drop of oil is incorporated before adding more. When you have a thick yellow mayonnaise, season with salt and set aside. Lightly crush the hazelnuts with the back of a frying pan, season them with salt and leave to cool on kitchen paper. Fold about half of the nuts into the mayonnaise, along with the chervil, pickled onion and beansprouts, and add the splash of pickling vinegar. Set the sauce aside. Lightly crush the hazelnuts with the back of a frying pan, season them with salt and leave to cool on kitchen paper. Fold about half of the nuts into the mayonnaise, along with the chervil, pickled onion and beansprouts, and add the splash of pickling vinegar. Set the sauce aside. For the fish, using a small, sharp knife, cut along the large bow-shaped bone on both sides of each wing to expose the fine bones in the centre between the fillets. Using kitchen scissors, cut through these bones and remove the large bone. Slice each wing in half with a large knife into four portions. For the fish, using a small, sharp knife, cut along the large bow-shaped bone on both sides of each wing to expose the fine bones in the centre between the fillets. Using kitchen scissors, cut through these bones and remove the large bone. Slice each wing in half with a large knife into four portions. Drain the fries well and pat them dry on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended), Cook the fries in the deep-fat fryer until golden and crispy. Carefully transfer the fries to kitchen paper to drain. Drain the fries well and pat them dry on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended), Cook the fries in the deep-fat fryer until golden and crispy. Carefully transfer the fries to kitchen paper to drain. For the skate, heat the vegetable oil in a large heavy-bottomed frying pan over a medium–high heat. Pat the skate portions dry with kitchen paper and season generously with salt. Place the fish in the pan, thick-side down, and fry for about 2 minutes. Add the butter and cook for a further minute until the butter starts to brown. Flip each portion over and cook the thin undersides for about a minute, while basting the top with the foaming brown butter. Leave the fish to rest on a warmed plate for about 2 minutes. For the skate, heat the vegetable oil in a large heavy-bottomed frying pan over a medium–high heat. Pat the skate portions dry with kitchen paper and season generously with salt. Place the fish in the pan, thick-side down, and fry for about 2 minutes. Add the butter and cook for a further minute until the butter starts to brown. Flip each portion over and cook the thin undersides for about a minute, while basting the top with the foaming brown butter. Leave the fish to rest on a warmed plate for about 2 minutes. Once cool enough to handle, remove the fish from the bone by inserting a small, sharp knife between the thicker fillet and the bone at the thick edge of each portion. Slice along the bones to the thin edge to remove the fillet. Repeat this on the other side of each portion to free the thin fillet beneath. Sandwich the now boneless fillets back together in four portions. Once cool enough to handle, remove the fish from the bone by inserting a small, sharp knife between the thicker fillet and the bone at the thick edge of each portion. Slice along the bones to the thin edge to remove the fillet. Repeat this on the other side of each portion to free the thin fillet beneath. Sandwich the now boneless fillets back together in four portions. Add the tartare sauce in the centre of four warmed dinner plates and sprinkle over some of the reserved hazelnuts. Place the fish portions over the sauce, then top with more crushed nuts. Cover each portion of fish with a large helping of freshly fried fermented fries and serve immediately. Add the tartare sauce in the centre of four warmed dinner plates and sprinkle over some of the reserved hazelnuts. Place the fish portions over the sauce, then top with more crushed nuts. Cover each portion of fish with a large helping of freshly fried fermented fries and serve immediately. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Ray with fermented fries recipe",
"content": "To make the fries, thoroughly wash a very large, sealable glass jar, as well as a jam jar small enough to fit inside it. Carefully place the jars in a very low oven for about 10 minutes to sterilise them. Briefly boil the glass jar’s rubber seal to sterilise too. Leave the jars and seal to cool.Make the salt brine by whisking the salt into 1 litre/1¾ pints of water in a mixing bowl, until the salt has dissolved completely. Place the potato fries into the large jar and pour in enough of the brine to cover the fries by about 3cm/1¼in. Fill the smaller jar with the remaining brine and place on top of the potatoes to enure they stay submerged in the brine. Seal the larger jar and leave it on a shelf (not in the fridge) for 3–5 days, returning each day to “burp” the jar by opening it to release any gases that have built up. The fermentation is complete when you open the jar and it no longer pops and fizzes. The jar can then be transferred to the fridge, where the fries will keep for several weeks. For the sauce, preheat the oven to 180C/160C Fan/Gas 4. Roast the hazelnuts, drizzled with a splash of vegetable oil, for 15–20 minutes, or until golden brown.Meanwhile, whisk together the egg yolks, mustard and vinegar in a small bowl. Add the rapeseed oil in a thin drizzle, pouring very slowly and whisking vigorously all the time to make sure each drop of oil is incorporated before adding more. When you have a thick yellow mayonnaise, season with salt and set aside.Lightly crush the hazelnuts with the back of a frying pan, season them with salt and leave to cool on kitchen paper. Fold about half of the nuts into the mayonnaise, along with the chervil, pickled onion and beansprouts, and add the splash of pickling vinegar. Set the sauce aside. For the fish, using a small, sharp knife, cut along the large bow-shaped bone on both sides of each wing to expose the fine bones in the centre between the fillets. Using kitchen scissors, cut through these bones and remove the large bone. Slice each wing in half with a large knife into four portions. Drain the fries well and pat them dry on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended), Cook the fries in the deep-fat fryer until golden and crispy. Carefully transfer the fries to kitchen paper to drain. For the skate, heat the vegetable oil in a large heavy-bottomed frying pan over a medium–high heat. Pat the skate portions dry with kitchen paper and season generously with salt. Place the fish in the pan, thick-side down, and fry for about 2 minutes. Add the butter and cook for a further minute until the butter starts to brown. Flip each portion over and cook the thin undersides for about a minute, while basting the top with the foaming brown butter. Leave the fish to rest on a warmed plate for about 2 minutes.Once cool enough to handle, remove the fish from the bone by inserting a small, sharp knife between the thicker fillet and the bone at the thick edge of each portion. Slice along the bones to the thin edge to remove the fillet. Repeat this on the other side of each portion to free the thin fillet beneath. Sandwich the now boneless fillets back together in four portions. Add the tartare sauce in the centre of four warmed dinner plates and sprinkle over some of the reserved hazelnuts. Place the fish portions over the sauce, then top with more crushed nuts. Cover each portion of fish with a large helping of freshly fried fermented fries and serve immediately. To make the fries, thoroughly wash a very large, sealable glass jar, as well as a jam jar small enough to fit inside it. Carefully place the jars in a very low oven for about 10 minutes to sterilise them. Briefly boil the glass jar’s rubber seal to sterilise too. Leave the jars and seal to cool. To make the fries, thoroughly wash a very large, sealable glass jar, as well as a jam jar small enough to fit inside it. Carefully place the jars in a very low oven for about 10 minutes to sterilise them. Briefly boil the glass jar’s rubber seal to sterilise too. Leave the jars and seal to cool. Make the salt brine by whisking the salt into 1 litre/1¾ pints of water in a mixing bowl, until the salt has dissolved completely. Place the potato fries into the large jar and pour in enough of the brine to cover the fries by about 3cm/1¼in. Fill the smaller jar with the remaining brine and place on top of the potatoes to enure they stay submerged in the brine. Seal the larger jar and leave it on a shelf (not in the fridge) for 3–5 days, returning each day to “burp” the jar by opening it to release any gases that have built up. The fermentation is complete when you open the jar and it no longer pops and fizzes. The jar can then be transferred to the fridge, where the fries will keep for several weeks. Make the salt brine by whisking the salt into 1 litre/1¾ pints of water in a mixing bowl, until the salt has dissolved completely. Place the potato fries into the large jar and pour in enough of the brine to cover the fries by about 3cm/1¼in. Fill the smaller jar with the remaining brine and place on top of the potatoes to enure they stay submerged in the brine. Seal the larger jar and leave it on a shelf (not in the fridge) for 3–5 days, returning each day to “burp” the jar by opening it to release any gases that have built up. The fermentation is complete when you open the jar and it no longer pops and fizzes. The jar can then be transferred to the fridge, where the fries will keep for several weeks. For the sauce, preheat the oven to 180C/160C Fan/Gas 4. Roast the hazelnuts, drizzled with a splash of vegetable oil, for 15–20 minutes, or until golden brown. For the sauce, preheat the oven to 180C/160C Fan/Gas 4. Roast the hazelnuts, drizzled with a splash of vegetable oil, for 15–20 minutes, or until golden brown. Meanwhile, whisk together the egg yolks, mustard and vinegar in a small bowl. Add the rapeseed oil in a thin drizzle, pouring very slowly and whisking vigorously all the time to make sure each drop of oil is incorporated before adding more. When you have a thick yellow mayonnaise, season with salt and set aside. Meanwhile, whisk together the egg yolks, mustard and vinegar in a small bowl. Add the rapeseed oil in a thin drizzle, pouring very slowly and whisking vigorously all the time to make sure each drop of oil is incorporated before adding more. When you have a thick yellow mayonnaise, season with salt and set aside. Lightly crush the hazelnuts with the back of a frying pan, season them with salt and leave to cool on kitchen paper. Fold about half of the nuts into the mayonnaise, along with the chervil, pickled onion and beansprouts, and add the splash of pickling vinegar. Set the sauce aside. Lightly crush the hazelnuts with the back of a frying pan, season them with salt and leave to cool on kitchen paper. Fold about half of the nuts into the mayonnaise, along with the chervil, pickled onion and beansprouts, and add the splash of pickling vinegar. Set the sauce aside. For the fish, using a small, sharp knife, cut along the large bow-shaped bone on both sides of each wing to expose the fine bones in the centre between the fillets. Using kitchen scissors, cut through these bones and remove the large bone. Slice each wing in half with a large knife into four portions. For the fish, using a small, sharp knife, cut along the large bow-shaped bone on both sides of each wing to expose the fine bones in the centre between the fillets. Using kitchen scissors, cut through these bones and remove the large bone. Slice each wing in half with a large knife into four portions. Drain the fries well and pat them dry on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended), Cook the fries in the deep-fat fryer until golden and crispy. Carefully transfer the fries to kitchen paper to drain. Drain the fries well and pat them dry on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended), Cook the fries in the deep-fat fryer until golden and crispy. Carefully transfer the fries to kitchen paper to drain. For the skate, heat the vegetable oil in a large heavy-bottomed frying pan over a medium–high heat. Pat the skate portions dry with kitchen paper and season generously with salt. Place the fish in the pan, thick-side down, and fry for about 2 minutes. Add the butter and cook for a further minute until the butter starts to brown. Flip each portion over and cook the thin undersides for about a minute, while basting the top with the foaming brown butter. Leave the fish to rest on a warmed plate for about 2 minutes. For the skate, heat the vegetable oil in a large heavy-bottomed frying pan over a medium–high heat. Pat the skate portions dry with kitchen paper and season generously with salt. Place the fish in the pan, thick-side down, and fry for about 2 minutes. Add the butter and cook for a further minute until the butter starts to brown. Flip each portion over and cook the thin undersides for about a minute, while basting the top with the foaming brown butter. Leave the fish to rest on a warmed plate for about 2 minutes. Once cool enough to handle, remove the fish from the bone by inserting a small, sharp knife between the thicker fillet and the bone at the thick edge of each portion. Slice along the bones to the thin edge to remove the fillet. Repeat this on the other side of each portion to free the thin fillet beneath. Sandwich the now boneless fillets back together in four portions. Once cool enough to handle, remove the fish from the bone by inserting a small, sharp knife between the thicker fillet and the bone at the thick edge of each portion. Slice along the bones to the thin edge to remove the fillet. Repeat this on the other side of each portion to free the thin fillet beneath. Sandwich the now boneless fillets back together in four portions. Add the tartare sauce in the centre of four warmed dinner plates and sprinkle over some of the reserved hazelnuts. Place the fish portions over the sauce, then top with more crushed nuts. Cover each portion of fish with a large helping of freshly fried fermented fries and serve immediately. Add the tartare sauce in the centre of four warmed dinner plates and sprinkle over some of the reserved hazelnuts. Place the fish portions over the sauce, then top with more crushed nuts. Cover each portion of fish with a large helping of freshly fried fermented fries and serve immediately."
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} | b2c0e724e29c4bb77d7f5bde9e2bb171ae31023ffb85715bcddb905b39256ac2 | Small pork pies with quails’ eggs recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/small_pork_pies_with_11074_16x9.jpg These dinky little pies are perfect for picnics or as part of a ploughman's lunch. The jelly is a nice touch but not essential if you're short of time. 200g/7oz plain flour40g/1½oz strong white flour50g/1¾oz unsalted butter, cut into cubes100ml/3½fl oz water1 tsp salt60g/2¼oz lard 200g/7oz plain flour 40g/1½oz strong white flour 50g/1¾oz unsalted butter, cut into cubes 100ml/3½fl oz water 1 tsp salt 60g/2¼oz lard 6 quails' eggs1 onion, very finely chopped350g/12oz pork loin, finely chopped100g/3½oz unsmoked streaky bacon, finely choppedsmall bunch of parsley, finely choppedsea salt and freshly ground black pepper1 free-range egg, beaten 1 chicken stock cube (optional)150ml/5fl oz boiling water (optional)2 leaves gelatine (optional) 6 quails' eggs 1 onion, very finely chopped 350g/12oz pork loin, finely chopped 100g/3½oz unsmoked streaky bacon, finely chopped small bunch of parsley, finely chopped sea salt and freshly ground black pepper 1 free-range egg, beaten 1 chicken stock cube (optional) 150ml/5fl oz boiling water (optional) 2 leaves gelatine (optional) Method Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tinTo make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside.Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling.Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes.When the pies are cooked, set them aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight. Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tin Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tin To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted. Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside. Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside. Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling. Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes. When the pies are cooked, set them aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock. When the pies are cooked, set them aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight. | {
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"url": "https://www.bbc.co.uk/food/recipes/small_pork_pies_with_11074",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Small pork pies with quails’ eggs recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/small_pork_pies_with_11074_16x9.jpg These dinky little pies are perfect for picnics or as part of a ploughman's lunch. The jelly is a nice touch but not essential if you're short of time. 200g/7oz plain flour40g/1½oz strong white flour50g/1¾oz unsalted butter, cut into cubes100ml/3½fl oz water1 tsp salt60g/2¼oz lard 200g/7oz plain flour 40g/1½oz strong white flour 50g/1¾oz unsalted butter, cut into cubes 100ml/3½fl oz water 1 tsp salt 60g/2¼oz lard 6 quails' eggs1 onion, very finely chopped350g/12oz pork loin, finely chopped100g/3½oz unsmoked streaky bacon, finely choppedsmall bunch of parsley, finely choppedsea salt and freshly ground black pepper1 free-range egg, beaten 1 chicken stock cube (optional)150ml/5fl oz boiling water (optional)2 leaves gelatine (optional) 6 quails' eggs 1 onion, very finely chopped 350g/12oz pork loin, finely chopped 100g/3½oz unsmoked streaky bacon, finely chopped small bunch of parsley, finely chopped sea salt and freshly ground black pepper 1 free-range egg, beaten 1 chicken stock cube (optional) 150ml/5fl oz boiling water (optional) 2 leaves gelatine (optional) Method Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tinTo make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside.Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling.Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes.When the pies are cooked, set them aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight. Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tin Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tin To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted. Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside. Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside. Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling. Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes. When the pies are cooked, set them aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock. When the pies are cooked, set them aside to cool for 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight."
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} | 1cd7b1c524de058f66c514141fb6a7d8e367038fee1bd5d4df5ba452c0c5cc61 | Matt Tebbutt's charcuterie pie recipe
An average of 0.0 out of 5 stars from 0 ratings If you’re a fan of pork pies and sausage rolls, this is the pie for you. 250g/9oz ham hock, finely chopped250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped2 banana shallots, diced2 garlic cloves, crushed½ tsp allspice1 tsp ground coriander 1 tsp ground cloves½ tsp mixed spice 1 tsp curry powder 200ml/7fl oz double cream100ml/3½fl oz white port 6 free-range yolks, beaten, plus extra for brushingplain flour, for dusting butter, for greasing 400g/14oz ready-made shortcrust pastry 200g/7oz ready-made puff pastry salt and freshly ground black pepper 250g/9oz ham hock, finely chopped 250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped 2 banana shallots, diced 2 garlic cloves, crushed ½ tsp allspice 1 tsp ground coriander 1 tsp ground cloves ½ tsp mixed spice 1 tsp curry powder 200ml/7fl oz double cream 100ml/3½fl oz white port 6 free-range yolks, beaten, plus extra for brushing plain flour, for dusting butter, for greasing 400g/14oz ready-made shortcrust pastry 200g/7oz ready-made puff pastry salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Roll out the pastries on a lightly floured work surface. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling.Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam.Brush with more egg and bake for 45 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Roll out the pastries on a lightly floured work surface. Roll out the pastries on a lightly floured work surface. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling. Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam. Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam. Brush with more egg and bake for 45 minutes. Brush with more egg and bake for 45 minutes. | {
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"title": "Matt Tebbutt's charcuterie pie recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings If you’re a fan of pork pies and sausage rolls, this is the pie for you. 250g/9oz ham hock, finely chopped250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped2 banana shallots, diced2 garlic cloves, crushed½ tsp allspice1 tsp ground coriander 1 tsp ground cloves½ tsp mixed spice 1 tsp curry powder 200ml/7fl oz double cream100ml/3½fl oz white port 6 free-range yolks, beaten, plus extra for brushingplain flour, for dusting butter, for greasing 400g/14oz ready-made shortcrust pastry 200g/7oz ready-made puff pastry salt and freshly ground black pepper 250g/9oz ham hock, finely chopped 250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped 2 banana shallots, diced 2 garlic cloves, crushed ½ tsp allspice 1 tsp ground coriander 1 tsp ground cloves ½ tsp mixed spice 1 tsp curry powder 200ml/7fl oz double cream 100ml/3½fl oz white port 6 free-range yolks, beaten, plus extra for brushing plain flour, for dusting butter, for greasing 400g/14oz ready-made shortcrust pastry 200g/7oz ready-made puff pastry salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3.Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Roll out the pastries on a lightly floured work surface. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling.Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam.Brush with more egg and bake for 45 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper. Roll out the pastries on a lightly floured work surface. Roll out the pastries on a lightly floured work surface. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling. Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling. Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam. Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam. Brush with more egg and bake for 45 minutes. Brush with more egg and bake for 45 minutes."
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} | 5b5d5e8f573b0f54a184a3ba8a279ba40ebd41a32590ca89f2b9d296a5a80f74 | Marmalade pudding and Bourbon custard recipe
An average of 4.0 out of 5 stars from 1 rating Upside-down pudding is all grown up in this marmalade version served with a whiskey custard. 1 orange, skin on100g/3½oz thick-cut orange marmalade100g/3½oz unsalted butter, softened100g/3½oz caster sugar2 free-range eggs175g/6oz self-raising flour½ tsp bicarbonate of soda 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 175g/6oz self-raising flour ½ tsp bicarbonate of soda 250ml/9fl oz double cream 250ml/9fl oz full-fat milk1 vanilla pod, seeds removed (keep the pod)5 free-range egg yolks125g/4½oz caster sugar2 tbsp Bourbon whiskey 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 1 vanilla pod, seeds removed (keep the pod) 5 free-range egg yolks 125g/4½oz caster sugar 2 tbsp Bourbon whiskey Method For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft. Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips.Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin.Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together.Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string. Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin. Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary.For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over.Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time. Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end.To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard. For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft. For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft. Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips. Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips. Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin. Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together. Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string. Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string. Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin. Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin. Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary. Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary. For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over. For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over. Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time. Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time. Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end. Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end. To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard. To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard. | {
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"title": "Marmalade pudding and Bourbon custard recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Upside-down pudding is all grown up in this marmalade version served with a whiskey custard. 1 orange, skin on100g/3½oz thick-cut orange marmalade100g/3½oz unsalted butter, softened100g/3½oz caster sugar2 free-range eggs175g/6oz self-raising flour½ tsp bicarbonate of soda 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 175g/6oz self-raising flour ½ tsp bicarbonate of soda 250ml/9fl oz double cream 250ml/9fl oz full-fat milk1 vanilla pod, seeds removed (keep the pod)5 free-range egg yolks125g/4½oz caster sugar2 tbsp Bourbon whiskey 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 1 vanilla pod, seeds removed (keep the pod) 5 free-range egg yolks 125g/4½oz caster sugar 2 tbsp Bourbon whiskey Method For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft. Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips.Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin.Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together.Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string. Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin. Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary.For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over.Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time. Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end.To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard. For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft. For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft. Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips. Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips. Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin. Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together. Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string. Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string. Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin. Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin. Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary. Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary. For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over. For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over. Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time. Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time. Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end. Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end. To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard. To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard."
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} | 44727404bf137e8d0c98903906c28db88c390bd10080eb8054e7eb7f6361b14b | Spiced pork pie with cranberries recipe
An average of 0.0 out of 5 stars from 0 ratings Making a pork pie in a loaf tin is so much easier than using the hand-raised technique. Serve in slices at picnics and barbecues. For this recipe you will need a 900g/2lb loaf tin. 1 large onion, finely gratedknob of butter, melted75g/2½oz fresh white breadcrumbs 125g/4½oz smoked streaky bacon, finely chopped340g/11¾oz sausagemeat with black pepper and nutmeg1½ garlic cloves, finely chopped60g/2¼oz dried cranberries, roughly chopped3 chicken stock cubes (Jane used OXO), crumbled1½ tsp dried thyme½ – 1 tsp allspice ½ unwaxed lemon, zest only1 chicken breast, skin removed and cut into 1cm/½in-thick slices salt and freshly ground black pepper 1 large onion, finely grated knob of butter, melted 75g/2½oz fresh white breadcrumbs 125g/4½oz smoked streaky bacon, finely chopped 340g/11¾oz sausagemeat with black pepper and nutmeg 1½ garlic cloves, finely chopped 60g/2¼oz dried cranberries, roughly chopped 3 chicken stock cubes (Jane used OXO), crumbled 1½ tsp dried thyme ½ – 1 tsp allspice ½ unwaxed lemon, zest only 1 chicken breast, skin removed and cut into 1cm/½in-thick slices salt and freshly ground black pepper 200g/7oz lard575g/1lb 4½oz plain flour1½ tsp saltoil or lard, for greasing1 free-range egg, beaten for egg washfresh bay leaves, to decorate 200g/7oz lard 575g/1lb 4½oz plain flour 1½ tsp salt oil or lard, for greasing 1 free-range egg, beaten for egg wash fresh bay leaves, to decorate Method Grease a 900g/2lb loaf tin with oil or lard and line with baking paper.For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Preheat the oven to 190C/170C Fan/Gas 5.On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid.Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. Grease a 900g/2lb loaf tin with oil or lard and line with baking paper. Grease a 900g/2lb loaf tin with oil or lard and line with baking paper. For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid. On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid. Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. | {
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"title": "Spiced pork pie with cranberries recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Making a pork pie in a loaf tin is so much easier than using the hand-raised technique. Serve in slices at picnics and barbecues. For this recipe you will need a 900g/2lb loaf tin. 1 large onion, finely gratedknob of butter, melted75g/2½oz fresh white breadcrumbs 125g/4½oz smoked streaky bacon, finely chopped340g/11¾oz sausagemeat with black pepper and nutmeg1½ garlic cloves, finely chopped60g/2¼oz dried cranberries, roughly chopped3 chicken stock cubes (Jane used OXO), crumbled1½ tsp dried thyme½ – 1 tsp allspice ½ unwaxed lemon, zest only1 chicken breast, skin removed and cut into 1cm/½in-thick slices salt and freshly ground black pepper 1 large onion, finely grated knob of butter, melted 75g/2½oz fresh white breadcrumbs 125g/4½oz smoked streaky bacon, finely chopped 340g/11¾oz sausagemeat with black pepper and nutmeg 1½ garlic cloves, finely chopped 60g/2¼oz dried cranberries, roughly chopped 3 chicken stock cubes (Jane used OXO), crumbled 1½ tsp dried thyme ½ – 1 tsp allspice ½ unwaxed lemon, zest only 1 chicken breast, skin removed and cut into 1cm/½in-thick slices salt and freshly ground black pepper 200g/7oz lard575g/1lb 4½oz plain flour1½ tsp saltoil or lard, for greasing1 free-range egg, beaten for egg washfresh bay leaves, to decorate 200g/7oz lard 575g/1lb 4½oz plain flour 1½ tsp salt oil or lard, for greasing 1 free-range egg, beaten for egg wash fresh bay leaves, to decorate Method Grease a 900g/2lb loaf tin with oil or lard and line with baking paper.For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Preheat the oven to 190C/170C Fan/Gas 5.On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid.Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. Grease a 900g/2lb loaf tin with oil or lard and line with baking paper. Grease a 900g/2lb loaf tin with oil or lard and line with baking paper. For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the filling, tip all the ingredients into a large mixing bowl apart from the chicken. Mix together using your hands until well incorporated. Season generously with salt and pepper. Take a teaspoon of the mixture and fry until cooked. Taste to check the seasoning and add more salt and pepper if necessary. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. For the pastry, put 200ml/7fl oz water and the lard in a saucepan. Heat until the lard is melted, then bring to the boil. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Put the flour and salt in a large mixing bowl, pour in the melted lard mixture and stir well to combine using a wooden spoon. When cool enough to handle, knead in the bowl to form a smooth dough. Set aside a quarter of the dough and wrap in cling film. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid. On a lightly floured work surface, roll out the remaining dough to about 1cm/½in thick. Use this to line the loaf tin, making sure that any tears or gaps in the pastry are filled. Roll out the reserved pastry to make the pie lid. Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Fill the tin with alternating layers of the sausagemeat mixture and chicken slices. Cover with the lid and pinch the edges to seal. Cut off any excess pastry and make a hole in the middle of the lid using a sharp knife. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin. Brush the top of the pie with egg wash and bake for 1 hour 15–20 minutes. The pies are cooked when the centre of the meat filling reaches 74C on a meat thermometer and the pastry is deep, golden-brown. Leave to cool completely in the tin."
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} | 96f48ca2521607894efaa64ffc64fee1b89d22d881ff0177e2ef63d44829bb8e | Tarte owt of lente recipe
An average of 5.0 out of 5 stars from 2 ratings This Elizabethan cheese tart is so named as it includes all the things that you are no supposed to eat during lent – cheese, eggs and cream. This version comes from the kitchens of Hampton Court. Equipment: You will need a 23cm/9in fluted pie tin. 500g/1lb 2oz shortcrust pastryplain flour, for dusting200g/7oz Cheshire cheese, grated225ml/8fl oz double cream2 free-range eggs, beaten100g/3½oz cream cheesesea salt and black pepper 500g/1lb 2oz shortcrust pastry plain flour, for dusting 200g/7oz Cheshire cheese, grated 225ml/8fl oz double cream 2 free-range eggs, beaten 100g/3½oz cream cheese sea salt and black pepper 1 free-range egg yolk1 tsp milk 1 free-range egg yolk 1 tsp milk Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside.Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside. Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. Recipe tips If you are making homemade shortcrust pastry for this recipe, you will need 300g/10½oz plain flour, 180g/6oz butter, 1 free-range egg, a pinch of salt, and 1-2 tbsp water. | {
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"title": "Tarte owt of lente recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This Elizabethan cheese tart is so named as it includes all the things that you are no supposed to eat during lent – cheese, eggs and cream. This version comes from the kitchens of Hampton Court. Equipment: You will need a 23cm/9in fluted pie tin. 500g/1lb 2oz shortcrust pastryplain flour, for dusting200g/7oz Cheshire cheese, grated225ml/8fl oz double cream2 free-range eggs, beaten100g/3½oz cream cheesesea salt and black pepper 500g/1lb 2oz shortcrust pastry plain flour, for dusting 200g/7oz Cheshire cheese, grated 225ml/8fl oz double cream 2 free-range eggs, beaten 100g/3½oz cream cheese sea salt and black pepper 1 free-range egg yolk1 tsp milk 1 free-range egg yolk 1 tsp milk Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside.Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside. Roll out the pastry on a lightly floured work surface and use two thirds of it to line a 23cm/9in fluted pie tin. Place the pastry case in the fridge to chill while you prepare the filling and then gather up the scraps and the remaining pastry, roll into a ball, wrap in cling film and set aside. Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Put the Cheshire cheese into a food processor and blend to a fine crumb. Gradually add the cream, blending until the mixture is smooth, then add the eggs, cream cheese and a pinch of salt and pepper and blend again to combine. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. Pour the mixture into the pastry case, then roll out the excess pastry to make a lid. Brush the edge of the pastry case with a little water, top with the lid and pinch to seal. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. For the glaze, mix together the egg yolk and milk in a small bowl. Trim the edges of the tart and then brush the top with the glaze. Bake for 30 minutes, or until golden-brown. Recipe tips If you are making homemade shortcrust pastry for this recipe, you will need 300g/10½oz plain flour, 180g/6oz butter, 1 free-range egg, a pinch of salt, and 1-2 tbsp water."
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} | c522960236bdedad6132f417313300bc7a9d774954ed0693617792e15874ca7b | Cheshire soup with fried cheese sarnies recipe
An average of 5.0 out of 5 stars from 1 rating 1.5 litres/2½ pints chicken or vegetable stock 3 large potatoes, peeled, chopped4 carrots, peeled, grated4 leeks, trimmed, cut in half lengthways, finely sliced, plus extra to serve6 tbsp quick-cook oats400g/14oz Cheshire cheese (preferably a mixture of white and blue), gratedsalt and freshly ground black pepper 1.5 litres/2½ pints chicken or vegetable stock 3 large potatoes, peeled, chopped 4 carrots, peeled, grated 4 leeks, trimmed, cut in half lengthways, finely sliced, plus extra to serve 6 tbsp quick-cook oats 400g/14oz Cheshire cheese (preferably a mixture of white and blue), grated salt and freshly ground black pepper 1 loaf white bread, thinly sliced into 12-16 slices110g/4oz butter, softened300g/11oz Cheshire cheese, thinly sliced into 6-8 slices3 tbsp olive oil1 small bunch watercress, leaves only, to serve 1 loaf white bread, thinly sliced into 12-16 slices 110g/4oz butter, softened 300g/11oz Cheshire cheese, thinly sliced into 6-8 slices 3 tbsp olive oil 1 small bunch watercress, leaves only, to serve Method For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender.Using a potato masher, carefully crush the vegetables in the pan until broken down.Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards.Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches.To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender. For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender. Using a potato masher, carefully crush the vegetables in the pan until broken down. Using a potato masher, carefully crush the vegetables in the pan until broken down. Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards. Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches. Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches. To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. | {
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"title": "Cheshire soup with fried cheese sarnies recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1.5 litres/2½ pints chicken or vegetable stock 3 large potatoes, peeled, chopped4 carrots, peeled, grated4 leeks, trimmed, cut in half lengthways, finely sliced, plus extra to serve6 tbsp quick-cook oats400g/14oz Cheshire cheese (preferably a mixture of white and blue), gratedsalt and freshly ground black pepper 1.5 litres/2½ pints chicken or vegetable stock 3 large potatoes, peeled, chopped 4 carrots, peeled, grated 4 leeks, trimmed, cut in half lengthways, finely sliced, plus extra to serve 6 tbsp quick-cook oats 400g/14oz Cheshire cheese (preferably a mixture of white and blue), grated salt and freshly ground black pepper 1 loaf white bread, thinly sliced into 12-16 slices110g/4oz butter, softened300g/11oz Cheshire cheese, thinly sliced into 6-8 slices3 tbsp olive oil1 small bunch watercress, leaves only, to serve 1 loaf white bread, thinly sliced into 12-16 slices 110g/4oz butter, softened 300g/11oz Cheshire cheese, thinly sliced into 6-8 slices 3 tbsp olive oil 1 small bunch watercress, leaves only, to serve Method For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender.Using a potato masher, carefully crush the vegetables in the pan until broken down.Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards.Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches.To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender. For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender. Using a potato masher, carefully crush the vegetables in the pan until broken down. Using a potato masher, carefully crush the vegetables in the pan until broken down. Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards. Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches. Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches. To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside."
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} | f05dd575777499d44ece745b4511f449209d0a9fd3b4669f6a879c14e771f98f | Steamed syrup sponge and custard recipe
An average of 5.0 out of 5 stars from 1 rating This classic steamed pudding is a retro favourite, best with generous helpings of homemade vanilla custard. 175g/6oz salted butter, softened, plus extra for greasing2 lemons, 1 cut into rings with peel left on and 1 zested and juiced6 tbsp golden syrup175g/6oz caster sugar2 tbsp full-fat milk3 free-range eggs, beaten 175g/6oz self-raising flour1 tsp baking powder 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut into rings with peel left on and 1 zested and juiced 6 tbsp golden syrup 175g/6oz caster sugar 2 tbsp full-fat milk 3 free-range eggs, beaten 175g/6oz self-raising flour 1 tsp baking powder 6 free-range egg yolks60g/2¼oz soft light brown sugar1 tbsp cornflour550ml/19fl oz double cream1 vanilla pod, split, seeds removed and pod reserved 6 free-range egg yolks 60g/2¼oz soft light brown sugar 1 tbsp cornflour 550ml/19fl oz double cream 1 vanilla pod, split, seeds removed and pod reserved Method To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder.Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder. To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Steamed syrup sponge and custard recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This classic steamed pudding is a retro favourite, best with generous helpings of homemade vanilla custard. 175g/6oz salted butter, softened, plus extra for greasing2 lemons, 1 cut into rings with peel left on and 1 zested and juiced6 tbsp golden syrup175g/6oz caster sugar2 tbsp full-fat milk3 free-range eggs, beaten 175g/6oz self-raising flour1 tsp baking powder 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut into rings with peel left on and 1 zested and juiced 6 tbsp golden syrup 175g/6oz caster sugar 2 tbsp full-fat milk 3 free-range eggs, beaten 175g/6oz self-raising flour 1 tsp baking powder 6 free-range egg yolks60g/2¼oz soft light brown sugar1 tbsp cornflour550ml/19fl oz double cream1 vanilla pod, split, seeds removed and pod reserved 6 free-range egg yolks 60g/2¼oz soft light brown sugar 1 tbsp cornflour 550ml/19fl oz double cream 1 vanilla pod, split, seeds removed and pod reserved Method To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder.Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder. To make the sponge, grease a 1.2 litre/2 pint pudding basin and place a circle of greaseproof baking paper in the bottom of the basin. Layer the lemon rings in the base on top of the paper. Warm the golden syrup with the lemon zest and juice in a small saucepan. Pour half of the syrup mixture into the basin on top of the lemon slices. Reserve the rest of the syrup. Beat the butter and sugar together in a stand mixer until smooth. Beat in the milk and eggs. Finally fold in the flour and baking powder. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. Spoon the mixture into the basin and cover with greaseproof baking paper and kitchen foil. Tie up with cook’s string. Place a small plate in the base of a large saucepan and place the basin on top of the plate. Pour boiling water into the saucepan until it reaches halfway up the basin. Steam with a lid on for around 2 hours, topping up with water during cooking if needed. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To make the custard, whisk the yolks with the sugar in a large bowl until pale and add the cornflour. Bring the cream to the boil in a saucepan with the vanilla pod and seeds. Pour the cream mixture into the yolk mixture, taking care to whisk continuously so it does not cook the eggs. Place back over the heat to thicken and simmer gently for 1 minute, stirring all the time until it coats the back of the spoon. Remove the vanilla pod. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard. To serve, cut the pudding into slices, pour over the remaining syrup and serve with the custard."
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} | 568ff86395323694bcb205337ca4658870767412a287667177cd1081fcc890ec | Paprika Quorn ragù with cheese dumplings recipe
An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1 tsp smoked paprika150g/5oz Quorn pieces150ml/5fl oz white wine150ml/5fl oz double cream85g/3oz cherry tomatoes, halved 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1 tsp smoked paprika 150g/5oz Quorn pieces 150ml/5fl oz white wine 150ml/5fl oz double cream 85g/3oz cherry tomatoes, halved 150g/5oz self-raising flour1 tsp baking powder1 tbsp olive oil75ml/2½fl oz milk85g/3oz Double Gloucester cheese, grated 150g/5oz self-raising flour 1 tsp baking powder 1 tbsp olive oil 75ml/2½fl oz milk 85g/3oz Double Gloucester cheese, grated Method Preheat the oven to 180C/360F/Gas 4.For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil.Add the cream and tomato halves and simmer for 3-4 minutes.For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. Add the cheese and pulse again to just combine.Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown.To serve, place the ragu into a serving bowl with the dumplings alongside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil. Add the cream and tomato halves and simmer for 3-4 minutes. Add the cream and tomato halves and simmer for 3-4 minutes. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. Add the cheese and pulse again to just combine. Add the cheese and pulse again to just combine. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown. To serve, place the ragu into a serving bowl with the dumplings alongside. To serve, place the ragu into a serving bowl with the dumplings alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/paprikaquornraguwith_88882",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Paprika Quorn ragù with cheese dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1 tsp smoked paprika150g/5oz Quorn pieces150ml/5fl oz white wine150ml/5fl oz double cream85g/3oz cherry tomatoes, halved 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1 tsp smoked paprika 150g/5oz Quorn pieces 150ml/5fl oz white wine 150ml/5fl oz double cream 85g/3oz cherry tomatoes, halved 150g/5oz self-raising flour1 tsp baking powder1 tbsp olive oil75ml/2½fl oz milk85g/3oz Double Gloucester cheese, grated 150g/5oz self-raising flour 1 tsp baking powder 1 tbsp olive oil 75ml/2½fl oz milk 85g/3oz Double Gloucester cheese, grated Method Preheat the oven to 180C/360F/Gas 4.For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil.Add the cream and tomato halves and simmer for 3-4 minutes.For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. Add the cheese and pulse again to just combine.Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown.To serve, place the ragu into a serving bowl with the dumplings alongside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil. Add the cream and tomato halves and simmer for 3-4 minutes. Add the cream and tomato halves and simmer for 3-4 minutes. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough. Add the cheese and pulse again to just combine. Add the cheese and pulse again to just combine. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown. To serve, place the ragu into a serving bowl with the dumplings alongside. To serve, place the ragu into a serving bowl with the dumplings alongside."
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} | 3570fa8cbe1d67eaccd5f2ae93b882f9b2b6c4bf9fa09056f790d4cb8d1a7dad | Beef and onion pie with cheese crust recipe
For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs. Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough.Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour.Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince.Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened. Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated.Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter. When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate. Spoon the filling into the pie case.Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish. Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork.Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce. For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs. For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs. Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough. Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough. Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour. Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince. Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened. Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened. Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated. Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter. When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate. When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate. Spoon the filling into the pie case. Spoon the filling into the pie case. Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish. Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish. Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork. Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork. Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce. Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/beefandonionpiewithc_92634",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Beef and onion pie with cheese crust recipe",
"content": "For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs. Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough.Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour.Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince.Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened. Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated.Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter. When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate. Spoon the filling into the pie case.Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish. Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork.Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce. For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs. For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs. Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough. Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough. Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour. Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince. Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened. Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened. Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated. Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter. When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate. When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate. Spoon the filling into the pie case. Spoon the filling into the pie case. Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish. Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish. Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork. Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork. Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce. Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce."
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} | 03e81c6cbc406f09eb0d6510b3b8548e83b46c744595771f79ffe36827b91be9 | Mustard, bacon and caramelised onion scones recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mustard_bacon_and_64379_16x9.jpg These savoury scones are perfect served warm from the oven with homemade tomato soup or a chunk of mature Cheddar. 2 rashers streaky bacon, rind removed450g/1lb self-raising flour, plus extra for dustinggenerous pinch saltpinch baking powder1 tsp English mustard powder110g/4¼oz unsalted butter, diced1 free-range egg, lightly beaten50ml/2fl oz double cream2 tbsp ready-made onion marmalade, plus extra to serve200ml/7fl oz full-fat milk 2 rashers streaky bacon, rind removed 450g/1lb self-raising flour, plus extra for dusting generous pinch salt pinch baking powder 1 tsp English mustard powder 110g/4¼oz unsalted butter, diced 1 free-range egg, lightly beaten 50ml/2fl oz double cream 2 tbsp ready-made onion marmalade, plus extra to serve 200ml/7fl oz full-fat milk Method Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed.Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder.Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.)Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed. Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder. Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.) Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.) Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving. Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving. Recipe tips The scones will keep in an airtight container for 2-3 days. Otherwise, freeze and toast lightly to serve. For extra golden-brown and crunchy scones, brush the tops with a little more beaten egg and smear with a little more onion marmalade before baking. | {
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"title": "Mustard, bacon and caramelised onion scones recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mustard_bacon_and_64379_16x9.jpg These savoury scones are perfect served warm from the oven with homemade tomato soup or a chunk of mature Cheddar. 2 rashers streaky bacon, rind removed450g/1lb self-raising flour, plus extra for dustinggenerous pinch saltpinch baking powder1 tsp English mustard powder110g/4¼oz unsalted butter, diced1 free-range egg, lightly beaten50ml/2fl oz double cream2 tbsp ready-made onion marmalade, plus extra to serve200ml/7fl oz full-fat milk 2 rashers streaky bacon, rind removed 450g/1lb self-raising flour, plus extra for dusting generous pinch salt pinch baking powder 1 tsp English mustard powder 110g/4¼oz unsalted butter, diced 1 free-range egg, lightly beaten 50ml/2fl oz double cream 2 tbsp ready-made onion marmalade, plus extra to serve 200ml/7fl oz full-fat milk Method Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed.Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder.Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.)Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed. Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder. Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.) Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.) Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving. Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving. Recipe tips The scones will keep in an airtight container for 2-3 days. Otherwise, freeze and toast lightly to serve. For extra golden-brown and crunchy scones, brush the tops with a little more beaten egg and smear with a little more onion marmalade before baking."
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} | 11eac47c357828e1aff417b2f3d2f6014f1973e10b46dfa5220c3463c3ffdd77 | Tea-smoked salmon, potato scones and caper butter recipe
An average of 0.0 out of 5 stars from 0 ratings If you're up for a bit of home smoking, you can do it in a wok over jasmine rice and tea, but have that extractor fan on high! Served with pan-fried potato scones and caper butter, this would make a special dinner for two. 50g/1¾oz sea salt 50g/1¾oz demerara sugar 400g/14oz piece sustainably-farmed salmon 150g/5½oz jasmine rice, uncooked2 tbsp jasmine tea 1 tsp caster sugar 50g/1¾oz sea salt 50g/1¾oz demerara sugar 400g/14oz piece sustainably-farmed salmon 150g/5½oz jasmine rice, uncooked 2 tbsp jasmine tea 1 tsp caster sugar 500g/1lb 2oz mashed potato 80g/2¾oz gruyère, grated 1 tsp freshly ground black pepper, plus extra if needed150g/5½oz plain flour¼ tsp baking powder 40g/1½oz unsalted butter, plus 50g/1¾oz for frying½ tsp salt, plus extra if needed 500g/1lb 2oz mashed potato 80g/2¾oz gruyère, grated 1 tsp freshly ground black pepper, plus extra if needed 150g/5½oz plain flour ¼ tsp baking powder 40g/1½oz unsalted butter, plus 50g/1¾oz for frying ½ tsp salt, plus extra if needed 150g/5½oz unsalted butter, softened1 lemon, zest only2 tbsp baby capers, roughly chopped1–2 tbsp snipped fresh chives 150g/5½oz unsalted butter, softened 1 lemon, zest only 2 tbsp baby capers, roughly chopped 1–2 tbsp snipped fresh chives handful small watercress leaves1 lemon, cut into wedges50g/1¾oz large caperberries handful small watercress leaves 1 lemon, cut into wedges 50g/1¾oz large caperberries Method To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones.Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp.To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones. Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp. Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp. To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. | {
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"title": "Tea-smoked salmon, potato scones and caper butter recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings If you're up for a bit of home smoking, you can do it in a wok over jasmine rice and tea, but have that extractor fan on high! Served with pan-fried potato scones and caper butter, this would make a special dinner for two. 50g/1¾oz sea salt 50g/1¾oz demerara sugar 400g/14oz piece sustainably-farmed salmon 150g/5½oz jasmine rice, uncooked2 tbsp jasmine tea 1 tsp caster sugar 50g/1¾oz sea salt 50g/1¾oz demerara sugar 400g/14oz piece sustainably-farmed salmon 150g/5½oz jasmine rice, uncooked 2 tbsp jasmine tea 1 tsp caster sugar 500g/1lb 2oz mashed potato 80g/2¾oz gruyère, grated 1 tsp freshly ground black pepper, plus extra if needed150g/5½oz plain flour¼ tsp baking powder 40g/1½oz unsalted butter, plus 50g/1¾oz for frying½ tsp salt, plus extra if needed 500g/1lb 2oz mashed potato 80g/2¾oz gruyère, grated 1 tsp freshly ground black pepper, plus extra if needed 150g/5½oz plain flour ¼ tsp baking powder 40g/1½oz unsalted butter, plus 50g/1¾oz for frying ½ tsp salt, plus extra if needed 150g/5½oz unsalted butter, softened1 lemon, zest only2 tbsp baby capers, roughly chopped1–2 tbsp snipped fresh chives 150g/5½oz unsalted butter, softened 1 lemon, zest only 2 tbsp baby capers, roughly chopped 1–2 tbsp snipped fresh chives handful small watercress leaves1 lemon, cut into wedges50g/1¾oz large caperberries handful small watercress leaves 1 lemon, cut into wedges 50g/1¾oz large caperberries Method To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones.Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp.To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones. Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp. Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp. To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve."
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} | 6001de01868eefffc59e617d6961864f565a384eef672398a9fc47aa8c4f13e7 | Mushroom on toast with spinach pesto recipe
An average of 5.0 out of 5 stars from 1 rating 4 tbsp olive oil3 slices bread1 Portobello mushroom, slicedsalt and freshly ground black pepper 4 tbsp olive oil 3 slices bread 1 Portobello mushroom, sliced salt and freshly ground black pepper 55g/2oz Wensleydale cheese, crumbled1 handful spinach1 garlic clove, crushed3 tbsp olive oil6 fresh basil leavessalt and freshly ground black pepper 55g/2oz Wensleydale cheese, crumbled 1 handful spinach 1 garlic clove, crushed 3 tbsp olive oil 6 fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp.Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper.For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth.Serve the mushrooms on the toast, with the pesto drizzled over the top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp. For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth. Serve the mushrooms on the toast, with the pesto drizzled over the top. Serve the mushrooms on the toast, with the pesto drizzled over the top. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mushroom on toast with spinach pesto recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 4 tbsp olive oil3 slices bread1 Portobello mushroom, slicedsalt and freshly ground black pepper 4 tbsp olive oil 3 slices bread 1 Portobello mushroom, sliced salt and freshly ground black pepper 55g/2oz Wensleydale cheese, crumbled1 handful spinach1 garlic clove, crushed3 tbsp olive oil6 fresh basil leavessalt and freshly ground black pepper 55g/2oz Wensleydale cheese, crumbled 1 handful spinach 1 garlic clove, crushed 3 tbsp olive oil 6 fresh basil leaves salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp.Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper.For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth.Serve the mushrooms on the toast, with the pesto drizzled over the top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp. For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth. Serve the mushrooms on the toast, with the pesto drizzled over the top. Serve the mushrooms on the toast, with the pesto drizzled over the top."
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"$oid": "68bad69beb3bdbfd0cc01924"
} | 6bb01f7b94700254d01d01e418d6feb135de3864a721c6f0bd6bbc1ed22c1515 | Creamy salmon pasta recipe
An average of 4.5 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamypastawithsalmo_79948_16x9.jpg This is the perfect midweek supper – tasty salmon pasta in a creamy sauce. 300-350g/10½-12oz pasta3 tbsp olive oil1-2 garlic cloves, chopped2 red onions, sliced3 x 150g/5½oz fresh salmon fillets, skinned and cubed150ml/5fl oz double cream3 tbsp chopped fresh parsleysalt and freshly ground black pepper 300-350g/10½-12oz pasta 3 tbsp olive oil 1-2 garlic cloves, chopped 2 red onions, sliced 3 x 150g/5½oz fresh salmon fillets, skinned and cubed 150ml/5fl oz double cream 3 tbsp chopped fresh parsley salt and freshly ground black pepper Method Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened.Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through.Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened. Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/creamypastawithsalmo_79948",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy salmon pasta recipe",
"content": "An average of 4.5 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamypastawithsalmo_79948_16x9.jpg This is the perfect midweek supper – tasty salmon pasta in a creamy sauce. 300-350g/10½-12oz pasta3 tbsp olive oil1-2 garlic cloves, chopped2 red onions, sliced3 x 150g/5½oz fresh salmon fillets, skinned and cubed150ml/5fl oz double cream3 tbsp chopped fresh parsleysalt and freshly ground black pepper 300-350g/10½-12oz pasta 3 tbsp olive oil 1-2 garlic cloves, chopped 2 red onions, sliced 3 x 150g/5½oz fresh salmon fillets, skinned and cubed 150ml/5fl oz double cream 3 tbsp chopped fresh parsley salt and freshly ground black pepper Method Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened.Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through.Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened. Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve. Stir in the drained pasta and season with salt and pepper. Sprinkle over the parsley and serve."
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{
"$oid": "68bad69ceb3bdbfd0cc01925"
} | 661626b659680ddaad53d3502fbd0f9ec89b52196540d90e05479665527e19ab | Roast peanut chicken traybake recipe
An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_peanut_chicken_49852_16x9.jpg This one-pan chicken dish is packed with flavour and has everything you need for the perfect mid-week meal. 150g/5½oz smooth peanut butter 150ml/5fl oz olive oil2 tbsp garlic paste2 tbsp ginger paste3 tbsp chilli paste3 tbsp apple cider vinegar2 tbsp runny honey100ml/3½fl oz soy sauce1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces400g/14oz broccoli florets200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces1 large cucumber, half lengthways, scoop seeds out and cut into half moons 100g/3½oz peanuts, roughly chopped 150g/5½oz smooth peanut butter 150ml/5fl oz olive oil 2 tbsp garlic paste 2 tbsp ginger paste 3 tbsp chilli paste 3 tbsp apple cider vinegar 2 tbsp runny honey 100ml/3½fl oz soy sauce 1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces 400g/14oz broccoli florets 200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces 1 large cucumber, half lengthways, scoop seeds out and cut into half moons 100g/3½oz peanuts, roughly chopped Method Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Serve immediately as this one-tray dish is now ready to devour. Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Serve immediately as this one-tray dish is now ready to devour. Serve immediately as this one-tray dish is now ready to devour. Recipe tips This works really well with paneer or halloumi as a meat alternative. | {
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"url": "https://www.bbc.co.uk/food/recipes/roast_peanut_chicken_49852",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast peanut chicken traybake recipe",
"content": "An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_peanut_chicken_49852_16x9.jpg This one-pan chicken dish is packed with flavour and has everything you need for the perfect mid-week meal. 150g/5½oz smooth peanut butter 150ml/5fl oz olive oil2 tbsp garlic paste2 tbsp ginger paste3 tbsp chilli paste3 tbsp apple cider vinegar2 tbsp runny honey100ml/3½fl oz soy sauce1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces400g/14oz broccoli florets200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces1 large cucumber, half lengthways, scoop seeds out and cut into half moons 100g/3½oz peanuts, roughly chopped 150g/5½oz smooth peanut butter 150ml/5fl oz olive oil 2 tbsp garlic paste 2 tbsp ginger paste 3 tbsp chilli paste 3 tbsp apple cider vinegar 2 tbsp runny honey 100ml/3½fl oz soy sauce 1kg/2lb 4oz chicken thighs, boneless and skin removed, cut into pieces 400g/14oz broccoli florets 200g/7oz green beans, trimmed and cut into 2–3cm/¾–1¼in pieces 1 large cucumber, half lengthways, scoop seeds out and cut into half moons 100g/3½oz peanuts, roughly chopped Method Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Serve immediately as this one-tray dish is now ready to devour. Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Place the peanut butter, olive oil, garlic paste, ginger paste, chilli paste, vinegar, honey and soy sauce in a large bowl. Mix really well, add the chicken and mix again until the chicken is totally coated. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Place the broccoli, green beans and cucumber in a large roasting tin. Add the chicken mixture on top. Sprinkle over the peanuts and bake for 45 minutes. Check the chicken pieces are cooked through. Serve immediately as this one-tray dish is now ready to devour. Serve immediately as this one-tray dish is now ready to devour. Recipe tips This works really well with paneer or halloumi as a meat alternative."
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"$oid": "68bad69ceb3bdbfd0cc01926"
} | 3a57727adc0c4c057635f915d48f3df9e5c79fd942de68ec575bfe19f4160a0e | Roasted chump of lamb with rustic ratatouille recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedchumpoflambwi_86470_16x9.jpg Boneless lamb chump with heaps of roasted vegetables. A delicious way to your five a day. 25ml/1fl oz olive oil25g/1oz butter2 chumps of lamb, all fat removedsalt and freshly ground black pepper 25ml/1fl oz olive oil 25g/1oz butter 2 chumps of lamb, all fat removed salt and freshly ground black pepper 1 red onion, cut into wedges1 large aubergine, cut into chunks1 yellow pepper, cut into chunks1 red pepper, cut into chunks2 courgettes, cut into chunks1 small fennel bulb, cut into chunks1 garlic clove, roughly chopped150ml/5fl oz olive oilsalt and freshly ground black pepper225g/8oz cherry tomatoes1 tbsp roughly chopped fresh basil 1 red onion, cut into wedges 1 large aubergine, cut into chunks 1 yellow pepper, cut into chunks 1 red pepper, cut into chunks 2 courgettes, cut into chunks 1 small fennel bulb, cut into chunks 1 garlic clove, roughly chopped 150ml/5fl oz olive oil salt and freshly ground black pepper 225g/8oz cherry tomatoes 1 tbsp roughly chopped fresh basil Method Preheat the oven to 220C/425F/Gas 7.For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam.Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over.Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done.Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown.Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold.To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam. For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done. Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold. To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted chump of lamb with rustic ratatouille recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedchumpoflambwi_86470_16x9.jpg Boneless lamb chump with heaps of roasted vegetables. A delicious way to your five a day. 25ml/1fl oz olive oil25g/1oz butter2 chumps of lamb, all fat removedsalt and freshly ground black pepper 25ml/1fl oz olive oil 25g/1oz butter 2 chumps of lamb, all fat removed salt and freshly ground black pepper 1 red onion, cut into wedges1 large aubergine, cut into chunks1 yellow pepper, cut into chunks1 red pepper, cut into chunks2 courgettes, cut into chunks1 small fennel bulb, cut into chunks1 garlic clove, roughly chopped150ml/5fl oz olive oilsalt and freshly ground black pepper225g/8oz cherry tomatoes1 tbsp roughly chopped fresh basil 1 red onion, cut into wedges 1 large aubergine, cut into chunks 1 yellow pepper, cut into chunks 1 red pepper, cut into chunks 2 courgettes, cut into chunks 1 small fennel bulb, cut into chunks 1 garlic clove, roughly chopped 150ml/5fl oz olive oil salt and freshly ground black pepper 225g/8oz cherry tomatoes 1 tbsp roughly chopped fresh basil Method Preheat the oven to 220C/425F/Gas 7.For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam.Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over.Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done.Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown.Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold.To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam. For the lamb, heat a frying pan until hot, then add the oil and butter and allow the butter to foam. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden-brown all over. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and freshly ground black pepper and place into the oven to roast for 15-20 minutes for pink lamb, or for up to 30 minutes if you prefer your lamb medium to well done. Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. Remove the lamb from the oven and keep warm for five minutes to allow the meat to rest before serving. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown. For the ratatouille, place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season, to taste, with salt and freshly ground black pepper and serve either hot or cold. To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve. To serve, spoon some ratatouille into the centre of each plate. Carve the lamb into thick slices and arrange across the ratatouille and serve."
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} | 90cae277ac7d389a78d3148c6eb8232c04a6c0e7d2f8352592499f2b5bf82db0 | Rhubarb meringue tarts recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_meringue_tarts_81649_16x9.jpg Transform a classic lemon meringue pie. You could substitute the rhubarb for any other stewed fruits. For this recipe you will need 4 x 12cm/4½in flan tins. 300g/10½oz sweet shortcrust pastryflour, for dustingbutter, for greasing3 free-range eggs, separated700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks260g/9¼oz caster sugar1 lemon, juice and zest5 tbsp cornflour4 tbsp water 300g/10½oz sweet shortcrust pastry flour, for dusting butter, for greasing 3 free-range eggs, separated 700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks 260g/9¼oz caster sugar 1 lemon, juice and zest 5 tbsp cornflour 4 tbsp water Method Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes.Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown.Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork.Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases.Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown. Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown. Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork. Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. | {
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"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_meringue_tarts_81649_16x9.jpg Transform a classic lemon meringue pie. You could substitute the rhubarb for any other stewed fruits. For this recipe you will need 4 x 12cm/4½in flan tins. 300g/10½oz sweet shortcrust pastryflour, for dustingbutter, for greasing3 free-range eggs, separated700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks260g/9¼oz caster sugar1 lemon, juice and zest5 tbsp cornflour4 tbsp water 300g/10½oz sweet shortcrust pastry flour, for dusting butter, for greasing 3 free-range eggs, separated 700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks 260g/9¼oz caster sugar 1 lemon, juice and zest 5 tbsp cornflour 4 tbsp water Method Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes.Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown.Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork.Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases.Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown. Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown. Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork. Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown."
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} | 15276f646f7f37b9afd38a6aa8bb964ebe86b76a98591a641dc6d1fdc340b126 | Wok-fried cauliflower with honey soy hoisin recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wok-fried_cauliflower_59082_16x9.jpg Ching He Huang’s wok-fried cauliflower is made with honey, soy sauce, hoisin and pine nuts. Use golden syrup or agave syrup instead of honey to make this vegan. Each serving provides 362 kcal, 12.7g protein, 37.2g carbohydrate (of which 26.7g sugars), 16.4g fat (of which 26.7g saturates), 8.1g fibre and 6.37g salt. 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp cornflour 1 tbsp rapeseed oil1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup)2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce 1 tbsp cornflour 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup) 2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce handful pine nutshandful snipped chives steamed jasmine rice, to serve handful pine nuts handful snipped chives steamed jasmine rice, to serve Method To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. | {
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"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wok-fried_cauliflower_59082_16x9.jpg Ching He Huang’s wok-fried cauliflower is made with honey, soy sauce, hoisin and pine nuts. Use golden syrup or agave syrup instead of honey to make this vegan. Each serving provides 362 kcal, 12.7g protein, 37.2g carbohydrate (of which 26.7g sugars), 16.4g fat (of which 26.7g saturates), 8.1g fibre and 6.37g salt. 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp cornflour 1 tbsp rapeseed oil1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup)2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce 1 tbsp cornflour 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup) 2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce handful pine nutshandful snipped chives steamed jasmine rice, to serve handful pine nuts handful snipped chives steamed jasmine rice, to serve Method To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice."
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} | 6e45ba40821c74a72d18f10ba24f5fba3fce98a69b15eee5343e6826ed93ab51 | Asparagus, lemon and ricotta log recipe
An average of 5.0 out of 5 stars from 1 rating Matt Tebbutt's neat puff pastry log combines asparagus, ricotta and lemon to make an simple, light summer lunch. 1 x 320g/11½oz puff pastry sheet50g/1¾oz plain flour, for dusting250g/9oz ricotta, hung overnight and crumbled1 lemon, zest only2 thyme sprigs, leaves picked and roughly chopped6–8 asparagus spears, trimmed and shaved40g/1½oz Parmesan, grated, to serve3 free-range eggs, 2 yolks and 1 whole, beatenfreshly ground black pepper 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled 1 lemon, zest only 2 thyme sprigs, leaves picked and roughly chopped 6–8 asparagus spears, trimmed and shaved 40g/1½oz Parmesan, grated, to serve 3 free-range eggs, 2 yolks and 1 whole, beaten freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes.When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. | {
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"title": "Asparagus, lemon and ricotta log recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Matt Tebbutt's neat puff pastry log combines asparagus, ricotta and lemon to make an simple, light summer lunch. 1 x 320g/11½oz puff pastry sheet50g/1¾oz plain flour, for dusting250g/9oz ricotta, hung overnight and crumbled1 lemon, zest only2 thyme sprigs, leaves picked and roughly chopped6–8 asparagus spears, trimmed and shaved40g/1½oz Parmesan, grated, to serve3 free-range eggs, 2 yolks and 1 whole, beatenfreshly ground black pepper 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled 1 lemon, zest only 2 thyme sprigs, leaves picked and roughly chopped 6–8 asparagus spears, trimmed and shaved 40g/1½oz Parmesan, grated, to serve 3 free-range eggs, 2 yolks and 1 whole, beaten freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes.When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Place the sheet of puff pastry on a lightly floured surface. Spread the ricotta over the pastry and sprinkle with the lemon zest, thyme, asparagus shavings, half the Parmesan and a pinch of black pepper. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes. Roll into a long log and trim the edges. Brush with the egg and finish with the rest of the grated Parmesan. Place on a baking tray and cook for 15–20 minutes, then cover with foil and cook for another 5 minutes. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving."
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} | 7082164cee56e91939dc10883a0f61725ca36102e2c54d97ba76c990e467cff2 | Grilled langoustines with citrus-dressed samphire recipe
Grilled langoustines with citrus-dressed samphire, courgette and couscous salad An average of 0.0 out of 5 stars from 0 ratings A lovely fresh seafood dish for summer that, once you’ve got the blanching out the way, is pretty quick to put together. 6 langoustines150g/5½oz samphire1 courgette, thinly sliced 1 orange, zest and juice1 lemon, zest and juice4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste3 tbsp pine nuts2 tbsp chopped fresh coriander 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice 4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste 3 tbsp pine nuts 2 tbsp chopped fresh coriander Method Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside.Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside.Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest.Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside.Heat a grill to hot, and then grill the langoustines for a few minutes on both sides.To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. | {
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"title": "Grilled langoustines with citrus-dressed samphire recipe",
"content": "Grilled langoustines with citrus-dressed samphire, courgette and couscous salad An average of 0.0 out of 5 stars from 0 ratings A lovely fresh seafood dish for summer that, once you’ve got the blanching out the way, is pretty quick to put together. 6 langoustines150g/5½oz samphire1 courgette, thinly sliced 1 orange, zest and juice1 lemon, zest and juice4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste3 tbsp pine nuts2 tbsp chopped fresh coriander 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice 4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste 3 tbsp pine nuts 2 tbsp chopped fresh coriander Method Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside.Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside.Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest.Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside.Heat a grill to hot, and then grill the langoustines for a few minutes on both sides.To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts."
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} | f63b8e15caa583d3098a91198dcb1ffd3f8f273bf0095106b1b377a7fd22c216 | Crab salad with fennel and samphire recipe
An average of 0.0 out of 5 stars from 0 ratings Rick Stein’s crab salad with fennel and samphire is simple to make for an elegant light lunch. Make sure all the elements are top quality and super-fresh. 100g/3½oz samphire4 tbsp mustard mayonnaise50g/1¾oz brown crab meat ½ tsp lemon juice80g/2¾oz butterhead lettuce, leaves separated1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced 120g/4¼oz white crab meat 8 chives, chopped on the diagonal 2–3 tarragon sprigs, leaves roughly chopped 1 lemon, cut into wedges salt and black peppercrusty white bread, to serve 100g/3½oz samphire 4 tbsp mustard mayonnaise 50g/1¾oz brown crab meat ½ tsp lemon juice 80g/2¾oz butterhead lettuce, leaves separated 1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced 120g/4¼oz white crab meat 8 chives, chopped on the diagonal 2–3 tarragon sprigs, leaves roughly chopped 1 lemon, cut into wedges salt and black pepper crusty white bread, to serve Method Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside.Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper.Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside. Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside. Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper. Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper. Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. | {
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"title": "Crab salad with fennel and samphire recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Rick Stein’s crab salad with fennel and samphire is simple to make for an elegant light lunch. Make sure all the elements are top quality and super-fresh. 100g/3½oz samphire4 tbsp mustard mayonnaise50g/1¾oz brown crab meat ½ tsp lemon juice80g/2¾oz butterhead lettuce, leaves separated1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced 120g/4¼oz white crab meat 8 chives, chopped on the diagonal 2–3 tarragon sprigs, leaves roughly chopped 1 lemon, cut into wedges salt and black peppercrusty white bread, to serve 100g/3½oz samphire 4 tbsp mustard mayonnaise 50g/1¾oz brown crab meat ½ tsp lemon juice 80g/2¾oz butterhead lettuce, leaves separated 1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced 120g/4¼oz white crab meat 8 chives, chopped on the diagonal 2–3 tarragon sprigs, leaves roughly chopped 1 lemon, cut into wedges salt and black pepper crusty white bread, to serve Method Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside.Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper.Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside. Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside. Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper. Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper. Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread. Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread."
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} | 76ac8ef5f8e4be76d815600dfc0ebab6a9109e6458521aa2a0c20f94081f1c0c | Sea bass with mussels and saffron recipe
An average of 5.0 out of 5 stars from 3 ratings Sea bass simply fried to crisp the skin, served with a rich mussel and white wine sauce with a pinch of saffron - sure to impress! 60 mussels60g/2¼oz unsalted butter1 banana shallot, finely chopped2 sprigs thyme100ml/3½fl oz white wine 2 plum tomatoes1 tbsp olive oil4 portions wild sea bass, (about 140g/5oz each), pin bonedsalt and freshly ground black pepper1 fennel bulb cut in half, cored and finely slicedpinch saffron100ml/3½fl oz double cream100g/3½oz samphire, picked and woody middle branch removed1 punnet micro fennel, to garnish 60 mussels 60g/2¼oz unsalted butter 1 banana shallot, finely chopped 2 sprigs thyme 100ml/3½fl oz white wine 2 plum tomatoes 1 tbsp olive oil 4 portions wild sea bass, (about 140g/5oz each), pin boned salt and freshly ground black pepper 1 fennel bulb cut in half, cored and finely sliced pinch saffron 100ml/3½fl oz double cream 100g/3½oz samphire, picked and woody middle branch removed 1 punnet micro fennel, to garnish Method Clean the mussels well and pull of any beards. Discard any that have broken shells. Discard any open mussels that do not close when given a sharp tap.In a large pan with a lid, heat a little butter. Gently fry half the shallot and the thyme until softened. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook.Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. Pick the cooked mussels out of the open shells and reserve.Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly.Heat a little of the butter in a clean saucepan and gently cook the remaining shallot until soft and transparent. Add the fennel and a pinch of saffron. Add the mussel cooking liquor, bring to the boil and cook to reduce in volume until thickened. Stir in the cream and the remaining butter.Add the samphire, mussels and diced tomatoes and season to taste with salt and pepper. Cook for 2-3 minutes until the samphire is tender.In a non-stick pan, heat a little oil. Season the fish on the skin-side only, place in the pan skin-side down and cook over a low/medium heat for five minutes until it is almost cooked through. Season it on the flesh side and turn it over (the skin should be nice and crisp) and cook for a further minute. To serve, place the sauce on the plate with the fish on top and garnish with the micro fennel. Clean the mussels well and pull of any beards. Discard any that have broken shells. Discard any open mussels that do not close when given a sharp tap. Clean the mussels well and pull of any beards. Discard any that have broken shells. Discard any open mussels that do not close when given a sharp tap. In a large pan with a lid, heat a little butter. Gently fry half the shallot and the thyme until softened. In a large pan with a lid, heat a little butter. Gently fry half the shallot and the thyme until softened. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook. Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. Pick the cooked mussels out of the open shells and reserve. Pick the cooked mussels out of the open shells and reserve. Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly. Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly. Heat a little of the butter in a clean saucepan and gently cook the remaining shallot until soft and transparent. Add the fennel and a pinch of saffron. Heat a little of the butter in a clean saucepan and gently cook the remaining shallot until soft and transparent. Add the fennel and a pinch of saffron. Add the mussel cooking liquor, bring to the boil and cook to reduce in volume until thickened. Stir in the cream and the remaining butter. Add the mussel cooking liquor, bring to the boil and cook to reduce in volume until thickened. Stir in the cream and the remaining butter. Add the samphire, mussels and diced tomatoes and season to taste with salt and pepper. Cook for 2-3 minutes until the samphire is tender. Add the samphire, mussels and diced tomatoes and season to taste with salt and pepper. Cook for 2-3 minutes until the samphire is tender. In a non-stick pan, heat a little oil. Season the fish on the skin-side only, place in the pan skin-side down and cook over a low/medium heat for five minutes until it is almost cooked through. Season it on the flesh side and turn it over (the skin should be nice and crisp) and cook for a further minute. In a non-stick pan, heat a little oil. Season the fish on the skin-side only, place in the pan skin-side down and cook over a low/medium heat for five minutes until it is almost cooked through. Season it on the flesh side and turn it over (the skin should be nice and crisp) and cook for a further minute. To serve, place the sauce on the plate with the fish on top and garnish with the micro fennel. To serve, place the sauce on the plate with the fish on top and garnish with the micro fennel. | {
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"title": "Sea bass with mussels and saffron recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Sea bass simply fried to crisp the skin, served with a rich mussel and white wine sauce with a pinch of saffron - sure to impress! 60 mussels60g/2¼oz unsalted butter1 banana shallot, finely chopped2 sprigs thyme100ml/3½fl oz white wine 2 plum tomatoes1 tbsp olive oil4 portions wild sea bass, (about 140g/5oz each), pin bonedsalt and freshly ground black pepper1 fennel bulb cut in half, cored and finely slicedpinch saffron100ml/3½fl oz double cream100g/3½oz samphire, picked and woody middle branch removed1 punnet micro fennel, to garnish 60 mussels 60g/2¼oz unsalted butter 1 banana shallot, finely chopped 2 sprigs thyme 100ml/3½fl oz white wine 2 plum tomatoes 1 tbsp olive oil 4 portions wild sea bass, (about 140g/5oz each), pin boned salt and freshly ground black pepper 1 fennel bulb cut in half, cored and finely sliced pinch saffron 100ml/3½fl oz double cream 100g/3½oz samphire, picked and woody middle branch removed 1 punnet micro fennel, to garnish Method Clean the mussels well and pull of any beards. Discard any that have broken shells. Discard any open mussels that do not close when given a sharp tap.In a large pan with a lid, heat a little butter. Gently fry half the shallot and the thyme until softened. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook.Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. Pick the cooked mussels out of the open shells and reserve.Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly.Heat a little of the butter in a clean saucepan and gently cook the remaining shallot until soft and transparent. Add the fennel and a pinch of saffron. Add the mussel cooking liquor, bring to the boil and cook to reduce in volume until thickened. Stir in the cream and the remaining butter.Add the samphire, mussels and diced tomatoes and season to taste with salt and pepper. Cook for 2-3 minutes until the samphire is tender.In a non-stick pan, heat a little oil. Season the fish on the skin-side only, place in the pan skin-side down and cook over a low/medium heat for five minutes until it is almost cooked through. Season it on the flesh side and turn it over (the skin should be nice and crisp) and cook for a further minute. To serve, place the sauce on the plate with the fish on top and garnish with the micro fennel. Clean the mussels well and pull of any beards. Discard any that have broken shells. Discard any open mussels that do not close when given a sharp tap. Clean the mussels well and pull of any beards. Discard any that have broken shells. Discard any open mussels that do not close when given a sharp tap. In a large pan with a lid, heat a little butter. Gently fry half the shallot and the thyme until softened. In a large pan with a lid, heat a little butter. Gently fry half the shallot and the thyme until softened. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook. Add the mussels and white wine and cover with a lid. Shake the pan regularly to ensure the all mussels cook. Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. Pick the cooked mussels out of the open shells and reserve. Pick the cooked mussels out of the open shells and reserve. Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly. Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly. Heat a little of the butter in a clean saucepan and gently cook the remaining shallot until soft and transparent. Add the fennel and a pinch of saffron. Heat a little of the butter in a clean saucepan and gently cook the remaining shallot until soft and transparent. Add the fennel and a pinch of saffron. Add the mussel cooking liquor, bring to the boil and cook to reduce in volume until thickened. Stir in the cream and the remaining butter. Add the mussel cooking liquor, bring to the boil and cook to reduce in volume until thickened. Stir in the cream and the remaining butter. Add the samphire, mussels and diced tomatoes and season to taste with salt and pepper. Cook for 2-3 minutes until the samphire is tender. Add the samphire, mussels and diced tomatoes and season to taste with salt and pepper. Cook for 2-3 minutes until the samphire is tender. In a non-stick pan, heat a little oil. Season the fish on the skin-side only, place in the pan skin-side down and cook over a low/medium heat for five minutes until it is almost cooked through. Season it on the flesh side and turn it over (the skin should be nice and crisp) and cook for a further minute. In a non-stick pan, heat a little oil. Season the fish on the skin-side only, place in the pan skin-side down and cook over a low/medium heat for five minutes until it is almost cooked through. Season it on the flesh side and turn it over (the skin should be nice and crisp) and cook for a further minute. To serve, place the sauce on the plate with the fish on top and garnish with the micro fennel. To serve, place the sauce on the plate with the fish on top and garnish with the micro fennel."
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} | 003b445f8d1cb4737ec1a844474837bef4efdb99d404b2b1ae01f6965d1f162e | Brown shrimp tartlets recipe
An average of 0.0 out of 5 stars from 0 ratings The poshest quiche ever - sweet brown shrimps with samphire and blue cheese, encased in crisp filo pastry. 4 sheets filo pastry50g/1¾oz clarified butter 4 sheets filo pastry 50g/1¾oz clarified butter 3 free-range eggs2 free-range egg yolks425ml/¾ pint double cream pinch freshly grated nutmegsalt and freshly ground black pepper2 tbsp rapeseed oil or olive oil2 bunches spring onions, finely slicedfew sprigs samphire100g/3½oz peeled brown shrimps40g/1½oz blue cheese, freshly grated 3 free-range eggs 2 free-range egg yolks 425ml/¾ pint double cream pinch freshly grated nutmeg salt and freshly ground black pepper 2 tbsp rapeseed oil or olive oil 2 bunches spring onions, finely sliced few sprigs samphire 100g/3½oz peeled brown shrimps 40g/1½oz blue cheese, freshly grated Method Preheat the oven to 180C/350F/Gas 4. Butter the holes of a muffin tin (This recipe makes eight tarts, so you may need to bake them in batches).Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked).For the filling, place the eggs, egg yolks and double cream in a bowl and beat gently. Add the nutmeg, salt and freshly ground black pepper. Place a sieve over a pouring jug and strain the egg mixture.Heat the oil in a frying pan, then quickly fry the spring onions until just softened. In a pan of boiling water cook the samphire, then immediately drain them and run under cold water to stop them losing colour and cooking further. Mix with the spring onions.Divide the samphire and spring onion mix between the pastry cases. Top with some shrimps and the blue cheese, then pour the egg mixture over to fill the cases.Place the tarts on a baking tray in the centre of the preheated oven. Cook for approximately 20 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. Preheat the oven to 180C/350F/Gas 4. Butter the holes of a muffin tin (This recipe makes eight tarts, so you may need to bake them in batches). Preheat the oven to 180C/350F/Gas 4. Butter the holes of a muffin tin (This recipe makes eight tarts, so you may need to bake them in batches). Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked). Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked). For the filling, place the eggs, egg yolks and double cream in a bowl and beat gently. Add the nutmeg, salt and freshly ground black pepper. For the filling, place the eggs, egg yolks and double cream in a bowl and beat gently. Add the nutmeg, salt and freshly ground black pepper. Place a sieve over a pouring jug and strain the egg mixture. Place a sieve over a pouring jug and strain the egg mixture. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. In a pan of boiling water cook the samphire, then immediately drain them and run under cold water to stop them losing colour and cooking further. Mix with the spring onions. In a pan of boiling water cook the samphire, then immediately drain them and run under cold water to stop them losing colour and cooking further. Mix with the spring onions. Divide the samphire and spring onion mix between the pastry cases. Top with some shrimps and the blue cheese, then pour the egg mixture over to fill the cases. Divide the samphire and spring onion mix between the pastry cases. Top with some shrimps and the blue cheese, then pour the egg mixture over to fill the cases. Place the tarts on a baking tray in the centre of the preheated oven. Cook for approximately 20 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. Place the tarts on a baking tray in the centre of the preheated oven. Cook for approximately 20 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. | {
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"title": "Brown shrimp tartlets recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The poshest quiche ever - sweet brown shrimps with samphire and blue cheese, encased in crisp filo pastry. 4 sheets filo pastry50g/1¾oz clarified butter 4 sheets filo pastry 50g/1¾oz clarified butter 3 free-range eggs2 free-range egg yolks425ml/¾ pint double cream pinch freshly grated nutmegsalt and freshly ground black pepper2 tbsp rapeseed oil or olive oil2 bunches spring onions, finely slicedfew sprigs samphire100g/3½oz peeled brown shrimps40g/1½oz blue cheese, freshly grated 3 free-range eggs 2 free-range egg yolks 425ml/¾ pint double cream pinch freshly grated nutmeg salt and freshly ground black pepper 2 tbsp rapeseed oil or olive oil 2 bunches spring onions, finely sliced few sprigs samphire 100g/3½oz peeled brown shrimps 40g/1½oz blue cheese, freshly grated Method Preheat the oven to 180C/350F/Gas 4. Butter the holes of a muffin tin (This recipe makes eight tarts, so you may need to bake them in batches).Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked).For the filling, place the eggs, egg yolks and double cream in a bowl and beat gently. Add the nutmeg, salt and freshly ground black pepper. Place a sieve over a pouring jug and strain the egg mixture.Heat the oil in a frying pan, then quickly fry the spring onions until just softened. In a pan of boiling water cook the samphire, then immediately drain them and run under cold water to stop them losing colour and cooking further. Mix with the spring onions.Divide the samphire and spring onion mix between the pastry cases. Top with some shrimps and the blue cheese, then pour the egg mixture over to fill the cases.Place the tarts on a baking tray in the centre of the preheated oven. Cook for approximately 20 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. Preheat the oven to 180C/350F/Gas 4. Butter the holes of a muffin tin (This recipe makes eight tarts, so you may need to bake them in batches). Preheat the oven to 180C/350F/Gas 4. Butter the holes of a muffin tin (This recipe makes eight tarts, so you may need to bake them in batches). Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked). Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked). For the filling, place the eggs, egg yolks and double cream in a bowl and beat gently. Add the nutmeg, salt and freshly ground black pepper. For the filling, place the eggs, egg yolks and double cream in a bowl and beat gently. Add the nutmeg, salt and freshly ground black pepper. Place a sieve over a pouring jug and strain the egg mixture. Place a sieve over a pouring jug and strain the egg mixture. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. Heat the oil in a frying pan, then quickly fry the spring onions until just softened. In a pan of boiling water cook the samphire, then immediately drain them and run under cold water to stop them losing colour and cooking further. Mix with the spring onions. In a pan of boiling water cook the samphire, then immediately drain them and run under cold water to stop them losing colour and cooking further. Mix with the spring onions. Divide the samphire and spring onion mix between the pastry cases. Top with some shrimps and the blue cheese, then pour the egg mixture over to fill the cases. Divide the samphire and spring onion mix between the pastry cases. Top with some shrimps and the blue cheese, then pour the egg mixture over to fill the cases. Place the tarts on a baking tray in the centre of the preheated oven. Cook for approximately 20 minutes, or until the filling is just set. Leave to cool for a few minutes before serving. Place the tarts on a baking tray in the centre of the preheated oven. Cook for approximately 20 minutes, or until the filling is just set. Leave to cool for a few minutes before serving."
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} | 503dfc861a18cef652ce63775cbcbf3453fa4a2a3f5bb2dd9c92e74c2c2429c9 | Peas and greens recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peas_and_greens_02963_16x9.jpg This verdant dish is versatile and incredibly simple – you’re also likely to have most of the ingredients in your store cupboard already. 25g/1oz unsalted butter 1 tbsp extra virgin olive oil 1 leek, cleaned, trimmed and finely sliced 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded 100ml/3½fl oz vegetable stock 150g/5½oz frozen peas 1 tbsp red or white wine vinegar salt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp extra virgin olive oil 1 leek, cleaned, trimmed and finely sliced 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded 100ml/3½fl oz vegetable stock 150g/5½oz frozen peas 1 tbsp red or white wine vinegar salt and freshly ground black pepper Method Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Recipe tips Replace the butter with another tablespoon of olive oil if you’d prefer to keep this dish dairy-free. | {
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"title": "Peas and greens 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/peas_and_greens_02963_16x9.jpg This verdant dish is versatile and incredibly simple – you’re also likely to have most of the ingredients in your store cupboard already. 25g/1oz unsalted butter 1 tbsp extra virgin olive oil 1 leek, cleaned, trimmed and finely sliced 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded 100ml/3½fl oz vegetable stock 150g/5½oz frozen peas 1 tbsp red or white wine vinegar salt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp extra virgin olive oil 1 leek, cleaned, trimmed and finely sliced 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded 100ml/3½fl oz vegetable stock 150g/5½oz frozen peas 1 tbsp red or white wine vinegar salt and freshly ground black pepper Method Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve. Recipe tips Replace the butter with another tablespoon of olive oil if you’d prefer to keep this dish dairy-free."
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} | 948c65ecc4a3ef874e46d383bb6498fea2e1d233540f41eaee91764c4c2255b4 | Classic cheeseburgers recipe
An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemadebeefburger_83644_16x9.jpg These homemade burgers are perfect for the BBQ and so much more healthy than anything from a packet. 540g/1lb 3oz minced beef chuck steak25g/1oz chopped coriander1 onion, chopped1 tbsp Dijon mustard1 free-range egg yolk1 tbsp olive oilsalt and freshly ground black pepper 540g/1lb 3oz minced beef chuck steak 25g/1oz chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper 4 slices mature Cheddar4 tbsp mayonnaise½ iceberg lettuce, shredded4 ciabatta rolls1 red onion, sliced1 beef tomato, sliced 4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced Method Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.Top each burger with a slice of cheese towards the end of the cooking time.Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Top each burger with a slice of cheese towards the end of the cooking time. Top each burger with a slice of cheese towards the end of the cooking time. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. | {
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"content": "An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemadebeefburger_83644_16x9.jpg These homemade burgers are perfect for the BBQ and so much more healthy than anything from a packet. 540g/1lb 3oz minced beef chuck steak25g/1oz chopped coriander1 onion, chopped1 tbsp Dijon mustard1 free-range egg yolk1 tbsp olive oilsalt and freshly ground black pepper 540g/1lb 3oz minced beef chuck steak 25g/1oz chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper 4 slices mature Cheddar4 tbsp mayonnaise½ iceberg lettuce, shredded4 ciabatta rolls1 red onion, sliced1 beef tomato, sliced 4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced Method Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.Top each burger with a slice of cheese towards the end of the cooking time.Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Top each burger with a slice of cheese towards the end of the cooking time. Top each burger with a slice of cheese towards the end of the cooking time. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve."
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} | 9b48e30b5476f87c1aecc1444905d7d22fb109b0fbae35a6611b58c823398c2a | Roast pork loin with roasted spiced apples recipe
For the pork, preheat the oven to 230C/475F/Gas 8.Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain.Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string.Place the pork into a roasting tray and roast for 30 minutes. Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through.Meanwhile, for the roasted apple, place the apples onto a roasting tray.Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat.Dot the butter over the top of the apples and then pour over two tablespoons of water.Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste.For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture.Mash the potatoes well or pass through a ricer into a clean saucepan.Meanwhile, place the butter and milk into a saucepan and bring to a simmer, then beat the butter and milk into the mashed potato. Season, to taste, with salt and freshly ground black pepper.For the greens, heat a separate frying pan until medium hot, add the butter and 50ml/2fl oz water and bring to a boil, then add the spring greens and fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg.Remove the pork from the oven, place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat.To serve, carve the pork into slices and serve with some mash, the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices. For the pork, preheat the oven to 230C/475F/Gas 8. For the pork, preheat the oven to 230C/475F/Gas 8. Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain. Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain. Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string. Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string. Place the pork into a roasting tray and roast for 30 minutes. Place the pork into a roasting tray and roast for 30 minutes. Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through. Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through. Meanwhile, for the roasted apple, place the apples onto a roasting tray. Meanwhile, for the roasted apple, place the apples onto a roasting tray. Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat. Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat. Dot the butter over the top of the apples and then pour over two tablespoons of water. Dot the butter over the top of the apples and then pour over two tablespoons of water. Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste. Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture. Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture. Mash the potatoes well or pass through a ricer into a clean saucepan. Mash the potatoes well or pass through a ricer into a clean saucepan. Meanwhile, place the butter and milk into a saucepan and bring to a simmer, then beat the butter and milk into the mashed potato. Season, to taste, with salt and freshly ground black pepper. Meanwhile, place the butter and milk into a saucepan and bring to a simmer, then beat the butter and milk into the mashed potato. Season, to taste, with salt and freshly ground black pepper. For the greens, heat a separate frying pan until medium hot, add the butter and 50ml/2fl oz water and bring to a boil, then add the spring greens and fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg. For the greens, heat a separate frying pan until medium hot, add the butter and 50ml/2fl oz water and bring to a boil, then add the spring greens and fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg. Remove the pork from the oven, place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat. Remove the pork from the oven, place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat. To serve, carve the pork into slices and serve with some mash, the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices. To serve, carve the pork into slices and serve with some mash, the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices. | {
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"title": "Roast pork loin with roasted spiced apples recipe",
"content": "For the pork, preheat the oven to 230C/475F/Gas 8.Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain.Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string.Place the pork into a roasting tray and roast for 30 minutes. Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through.Meanwhile, for the roasted apple, place the apples onto a roasting tray.Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat.Dot the butter over the top of the apples and then pour over two tablespoons of water.Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste.For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture.Mash the potatoes well or pass through a ricer into a clean saucepan.Meanwhile, place the butter and milk into a saucepan and bring to a simmer, then beat the butter and milk into the mashed potato. Season, to taste, with salt and freshly ground black pepper.For the greens, heat a separate frying pan until medium hot, add the butter and 50ml/2fl oz water and bring to a boil, then add the spring greens and fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg.Remove the pork from the oven, place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat.To serve, carve the pork into slices and serve with some mash, the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices. For the pork, preheat the oven to 230C/475F/Gas 8. For the pork, preheat the oven to 230C/475F/Gas 8. Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain. Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain. Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string. Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string. Place the pork into a roasting tray and roast for 30 minutes. Place the pork into a roasting tray and roast for 30 minutes. Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through. Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through. Meanwhile, for the roasted apple, place the apples onto a roasting tray. Meanwhile, for the roasted apple, place the apples onto a roasting tray. Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat. Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat. Dot the butter over the top of the apples and then pour over two tablespoons of water. Dot the butter over the top of the apples and then pour over two tablespoons of water. Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste. Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture. Drain the potatoes and return to the pan. Place over a low heat for one minute to dry off any excess moisture. Mash the potatoes well or pass through a ricer into a clean saucepan. Mash the potatoes well or pass through a ricer into a clean saucepan. Meanwhile, place the butter and milk into a saucepan and bring to a simmer, then beat the butter and milk into the mashed potato. Season, to taste, with salt and freshly ground black pepper. Meanwhile, place the butter and milk into a saucepan and bring to a simmer, then beat the butter and milk into the mashed potato. Season, to taste, with salt and freshly ground black pepper. For the greens, heat a separate frying pan until medium hot, add the butter and 50ml/2fl oz water and bring to a boil, then add the spring greens and fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg. For the greens, heat a separate frying pan until medium hot, add the butter and 50ml/2fl oz water and bring to a boil, then add the spring greens and fry until just wilted. Season with a touch of salt, black pepper and ground nutmeg. Remove the pork from the oven, place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat. Remove the pork from the oven, place the meat onto a plate and set aside to rest for 15 minutes. Bring the juices in the roasting tin to a simmer over a medium heat. To serve, carve the pork into slices and serve with some mash, the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices. To serve, carve the pork into slices and serve with some mash, the spring greens and a dollop of roasted apple. Finish with a drizzle of pan juices."
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} | 4c6a0ad8cbc2300aa90e5952194609cedd4e9b168ddb7b8ec8dc398b52c916f6 | Lamb burgers recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_burgers_69009_16x9.jpg These lamb burgers are packed with the salty, savoury flavours of anchovy, gherkin and capers, with a little ball of sheep’s cheese as a surprise inside. 120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated800g/1lb 12oz coarse lamb mince, fattier the better1 red onion, finely chopped4 anchovy fillets, finely chopped8 small gherkins, finely chopped4 tsp capers, drainedsalt and freshly ground black pepper2 tbsp olive oil4 burger buns 120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated 800g/1lb 12oz coarse lamb mince, fattier the better 1 red onion, finely chopped 4 anchovy fillets, finely chopped 8 small gherkins, finely chopped 4 tsp capers, drained salt and freshly ground black pepper 2 tbsp olive oil 4 burger buns Method Preheat the oven to 180C/350F/Gas 4.Divide the cheese into four piles, and roll each one into a tight ball. Set aside.Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. Heat the olive oil in a frying pan over a moderate heat and brown the burgers.If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes.Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Divide the cheese into four piles, and roll each one into a tight ball. Set aside. Divide the cheese into four piles, and roll each one into a tight ball. Set aside. Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. Heat the olive oil in a frying pan over a moderate heat and brown the burgers. Heat the olive oil in a frying pan over a moderate heat and brown the burgers. If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes. If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes. Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. | {
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"title": "Lamb burgers 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/lamb_burgers_69009_16x9.jpg These lamb burgers are packed with the salty, savoury flavours of anchovy, gherkin and capers, with a little ball of sheep’s cheese as a surprise inside. 120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated800g/1lb 12oz coarse lamb mince, fattier the better1 red onion, finely chopped4 anchovy fillets, finely chopped8 small gherkins, finely chopped4 tsp capers, drainedsalt and freshly ground black pepper2 tbsp olive oil4 burger buns 120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated 800g/1lb 12oz coarse lamb mince, fattier the better 1 red onion, finely chopped 4 anchovy fillets, finely chopped 8 small gherkins, finely chopped 4 tsp capers, drained salt and freshly ground black pepper 2 tbsp olive oil 4 burger buns Method Preheat the oven to 180C/350F/Gas 4.Divide the cheese into four piles, and roll each one into a tight ball. Set aside.Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. Heat the olive oil in a frying pan over a moderate heat and brown the burgers.If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes.Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Divide the cheese into four piles, and roll each one into a tight ball. Set aside. Divide the cheese into four piles, and roll each one into a tight ball. Set aside. Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. Heat the olive oil in a frying pan over a moderate heat and brown the burgers. Heat the olive oil in a frying pan over a moderate heat and brown the burgers. If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes. If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes. Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve."
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} | 450b7337f216cc3a2365023fca1bfb1c73aa77886cf1babfd04d6440d6314df2 | Potato ravioli with courgette and spinach recipe
To make the pasta dough, in a large bowl, mix the flours together. Beat the egg yolks and whole eggs in a smaller bowl, and mix together with the flours. Add 1 tablespoon of water and knead the dough to a smooth texture. Wrap in cling film and set to one side. To make the ravioli filling, cook the potatoes in a pan of boiling salted water until there is no resistance when pricked with a shap knife. Drain the potatoes in a colander so that the water evaporates. Put the cooked potatoes through a potato ricer or beater. Once the potatoes are a fine mash, add the butter and parmesan, place the pan back on the stove on a moderate heat and beat the mixture until it is smooth and creamy. Add black pepper and salt, to taste. Leave to cool. Once cool, roll the potato mixture into 3cm/1¼in balls and keep to one side.To assemble the ravioli, divide the dough into four pieces. Roll out one of the pieces with a rolling pin, on a flour-dusted surface until the dough is thin enough to go through the rollers on your pasta machine. Place one end into the machine on the widest setting and roll the pasta through the machine, fold the pasta in half and roll again. Repeat this process 4 times for each quarter of pasta. This process makes the pasta more elastic so that it will be much more durable and won't break. When you have rolled all the pasta through, then you can start making the ravioli. Roll out the pasta as thin as you can and place one sheet on the work surface with some extra flour to stop the dough from sticking. Place a rolled potato mixture ball on one end of the rolled pasta sheet and repeat this along the length of the sheet, leaving a two finger gap between each ball. You should now have even amounts of filling on your sheet of rolled pasta with sufficient space to fold over and seal the pasta. Using a pastry brush, brush water in between the filling and on the edge of the pasta. Fold over carefully and, using your fingertips, push down so that you create little individual parcels. Cup your hand and push down on each ravioli to remove any unwanted air pockets. Take a zigzag-edged pasta cutter and cut out the ravioli. Place on a tray with a good dusting of semolina flour on the bottom so the pasta doesn't stick to the tray. Repeat this process until you have used all the dough and filling.For the vegetables, heat a large pan of boiling salted water, add the white asparagus then add the ravioli and cook for 3 minutes. Meanwhile, in a hot non-stick frying pan, add the butter, garlic and the baby spinach. After 3 minutes, remove the cooked ravioli and white asparagus from the pan and transfer to a frying pan with the butter, garlic and spinach, and a ladleful of the pasta water. Toss together and add the Parmesan. Check the seasoning, adding salt and pepper if needed.Serve in hot pasta bowls with a little extra Parmesan cheese and black pepper on top. To make the pasta dough, in a large bowl, mix the flours together. Beat the egg yolks and whole eggs in a smaller bowl, and mix together with the flours. Add 1 tablespoon of water and knead the dough to a smooth texture. Wrap in cling film and set to one side. To make the pasta dough, in a large bowl, mix the flours together. Beat the egg yolks and whole eggs in a smaller bowl, and mix together with the flours. Add 1 tablespoon of water and knead the dough to a smooth texture. Wrap in cling film and set to one side. To make the ravioli filling, cook the potatoes in a pan of boiling salted water until there is no resistance when pricked with a shap knife. Drain the potatoes in a colander so that the water evaporates. To make the ravioli filling, cook the potatoes in a pan of boiling salted water until there is no resistance when pricked with a shap knife. Drain the potatoes in a colander so that the water evaporates. Put the cooked potatoes through a potato ricer or beater. Once the potatoes are a fine mash, add the butter and parmesan, place the pan back on the stove on a moderate heat and beat the mixture until it is smooth and creamy. Add black pepper and salt, to taste. Leave to cool. Put the cooked potatoes through a potato ricer or beater. Once the potatoes are a fine mash, add the butter and parmesan, place the pan back on the stove on a moderate heat and beat the mixture until it is smooth and creamy. Add black pepper and salt, to taste. Leave to cool. Once cool, roll the potato mixture into 3cm/1¼in balls and keep to one side. Once cool, roll the potato mixture into 3cm/1¼in balls and keep to one side. To assemble the ravioli, divide the dough into four pieces. Roll out one of the pieces with a rolling pin, on a flour-dusted surface until the dough is thin enough to go through the rollers on your pasta machine. Place one end into the machine on the widest setting and roll the pasta through the machine, fold the pasta in half and roll again. Repeat this process 4 times for each quarter of pasta. This process makes the pasta more elastic so that it will be much more durable and won't break. To assemble the ravioli, divide the dough into four pieces. Roll out one of the pieces with a rolling pin, on a flour-dusted surface until the dough is thin enough to go through the rollers on your pasta machine. Place one end into the machine on the widest setting and roll the pasta through the machine, fold the pasta in half and roll again. Repeat this process 4 times for each quarter of pasta. This process makes the pasta more elastic so that it will be much more durable and won't break. When you have rolled all the pasta through, then you can start making the ravioli. Roll out the pasta as thin as you can and place one sheet on the work surface with some extra flour to stop the dough from sticking. When you have rolled all the pasta through, then you can start making the ravioli. Roll out the pasta as thin as you can and place one sheet on the work surface with some extra flour to stop the dough from sticking. Place a rolled potato mixture ball on one end of the rolled pasta sheet and repeat this along the length of the sheet, leaving a two finger gap between each ball. You should now have even amounts of filling on your sheet of rolled pasta with sufficient space to fold over and seal the pasta. Using a pastry brush, brush water in between the filling and on the edge of the pasta. Fold over carefully and, using your fingertips, push down so that you create little individual parcels. Cup your hand and push down on each ravioli to remove any unwanted air pockets. Place a rolled potato mixture ball on one end of the rolled pasta sheet and repeat this along the length of the sheet, leaving a two finger gap between each ball. You should now have even amounts of filling on your sheet of rolled pasta with sufficient space to fold over and seal the pasta. Using a pastry brush, brush water in between the filling and on the edge of the pasta. Fold over carefully and, using your fingertips, push down so that you create little individual parcels. Cup your hand and push down on each ravioli to remove any unwanted air pockets. Take a zigzag-edged pasta cutter and cut out the ravioli. Place on a tray with a good dusting of semolina flour on the bottom so the pasta doesn't stick to the tray. Repeat this process until you have used all the dough and filling. Take a zigzag-edged pasta cutter and cut out the ravioli. Place on a tray with a good dusting of semolina flour on the bottom so the pasta doesn't stick to the tray. Repeat this process until you have used all the dough and filling. For the vegetables, heat a large pan of boiling salted water, add the white asparagus then add the ravioli and cook for 3 minutes. For the vegetables, heat a large pan of boiling salted water, add the white asparagus then add the ravioli and cook for 3 minutes. Meanwhile, in a hot non-stick frying pan, add the butter, garlic and the baby spinach. After 3 minutes, remove the cooked ravioli and white asparagus from the pan and transfer to a frying pan with the butter, garlic and spinach, and a ladleful of the pasta water. Toss together and add the Parmesan. Check the seasoning, adding salt and pepper if needed. Meanwhile, in a hot non-stick frying pan, add the butter, garlic and the baby spinach. After 3 minutes, remove the cooked ravioli and white asparagus from the pan and transfer to a frying pan with the butter, garlic and spinach, and a ladleful of the pasta water. Toss together and add the Parmesan. Check the seasoning, adding salt and pepper if needed. Serve in hot pasta bowls with a little extra Parmesan cheese and black pepper on top. Serve in hot pasta bowls with a little extra Parmesan cheese and black pepper on top. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Potato ravioli with courgette and spinach recipe",
"content": "To make the pasta dough, in a large bowl, mix the flours together. Beat the egg yolks and whole eggs in a smaller bowl, and mix together with the flours. Add 1 tablespoon of water and knead the dough to a smooth texture. Wrap in cling film and set to one side. To make the ravioli filling, cook the potatoes in a pan of boiling salted water until there is no resistance when pricked with a shap knife. Drain the potatoes in a colander so that the water evaporates. Put the cooked potatoes through a potato ricer or beater. Once the potatoes are a fine mash, add the butter and parmesan, place the pan back on the stove on a moderate heat and beat the mixture until it is smooth and creamy. Add black pepper and salt, to taste. Leave to cool. Once cool, roll the potato mixture into 3cm/1¼in balls and keep to one side.To assemble the ravioli, divide the dough into four pieces. Roll out one of the pieces with a rolling pin, on a flour-dusted surface until the dough is thin enough to go through the rollers on your pasta machine. Place one end into the machine on the widest setting and roll the pasta through the machine, fold the pasta in half and roll again. Repeat this process 4 times for each quarter of pasta. This process makes the pasta more elastic so that it will be much more durable and won't break. When you have rolled all the pasta through, then you can start making the ravioli. Roll out the pasta as thin as you can and place one sheet on the work surface with some extra flour to stop the dough from sticking. Place a rolled potato mixture ball on one end of the rolled pasta sheet and repeat this along the length of the sheet, leaving a two finger gap between each ball. You should now have even amounts of filling on your sheet of rolled pasta with sufficient space to fold over and seal the pasta. Using a pastry brush, brush water in between the filling and on the edge of the pasta. Fold over carefully and, using your fingertips, push down so that you create little individual parcels. Cup your hand and push down on each ravioli to remove any unwanted air pockets. Take a zigzag-edged pasta cutter and cut out the ravioli. Place on a tray with a good dusting of semolina flour on the bottom so the pasta doesn't stick to the tray. Repeat this process until you have used all the dough and filling.For the vegetables, heat a large pan of boiling salted water, add the white asparagus then add the ravioli and cook for 3 minutes. Meanwhile, in a hot non-stick frying pan, add the butter, garlic and the baby spinach. After 3 minutes, remove the cooked ravioli and white asparagus from the pan and transfer to a frying pan with the butter, garlic and spinach, and a ladleful of the pasta water. Toss together and add the Parmesan. Check the seasoning, adding salt and pepper if needed.Serve in hot pasta bowls with a little extra Parmesan cheese and black pepper on top. To make the pasta dough, in a large bowl, mix the flours together. Beat the egg yolks and whole eggs in a smaller bowl, and mix together with the flours. Add 1 tablespoon of water and knead the dough to a smooth texture. Wrap in cling film and set to one side. To make the pasta dough, in a large bowl, mix the flours together. Beat the egg yolks and whole eggs in a smaller bowl, and mix together with the flours. Add 1 tablespoon of water and knead the dough to a smooth texture. Wrap in cling film and set to one side. To make the ravioli filling, cook the potatoes in a pan of boiling salted water until there is no resistance when pricked with a shap knife. Drain the potatoes in a colander so that the water evaporates. To make the ravioli filling, cook the potatoes in a pan of boiling salted water until there is no resistance when pricked with a shap knife. Drain the potatoes in a colander so that the water evaporates. Put the cooked potatoes through a potato ricer or beater. Once the potatoes are a fine mash, add the butter and parmesan, place the pan back on the stove on a moderate heat and beat the mixture until it is smooth and creamy. Add black pepper and salt, to taste. Leave to cool. Put the cooked potatoes through a potato ricer or beater. Once the potatoes are a fine mash, add the butter and parmesan, place the pan back on the stove on a moderate heat and beat the mixture until it is smooth and creamy. Add black pepper and salt, to taste. Leave to cool. Once cool, roll the potato mixture into 3cm/1¼in balls and keep to one side. Once cool, roll the potato mixture into 3cm/1¼in balls and keep to one side. To assemble the ravioli, divide the dough into four pieces. Roll out one of the pieces with a rolling pin, on a flour-dusted surface until the dough is thin enough to go through the rollers on your pasta machine. Place one end into the machine on the widest setting and roll the pasta through the machine, fold the pasta in half and roll again. Repeat this process 4 times for each quarter of pasta. This process makes the pasta more elastic so that it will be much more durable and won't break. To assemble the ravioli, divide the dough into four pieces. Roll out one of the pieces with a rolling pin, on a flour-dusted surface until the dough is thin enough to go through the rollers on your pasta machine. Place one end into the machine on the widest setting and roll the pasta through the machine, fold the pasta in half and roll again. Repeat this process 4 times for each quarter of pasta. This process makes the pasta more elastic so that it will be much more durable and won't break. When you have rolled all the pasta through, then you can start making the ravioli. Roll out the pasta as thin as you can and place one sheet on the work surface with some extra flour to stop the dough from sticking. When you have rolled all the pasta through, then you can start making the ravioli. Roll out the pasta as thin as you can and place one sheet on the work surface with some extra flour to stop the dough from sticking. Place a rolled potato mixture ball on one end of the rolled pasta sheet and repeat this along the length of the sheet, leaving a two finger gap between each ball. You should now have even amounts of filling on your sheet of rolled pasta with sufficient space to fold over and seal the pasta. Using a pastry brush, brush water in between the filling and on the edge of the pasta. Fold over carefully and, using your fingertips, push down so that you create little individual parcels. Cup your hand and push down on each ravioli to remove any unwanted air pockets. Place a rolled potato mixture ball on one end of the rolled pasta sheet and repeat this along the length of the sheet, leaving a two finger gap between each ball. You should now have even amounts of filling on your sheet of rolled pasta with sufficient space to fold over and seal the pasta. Using a pastry brush, brush water in between the filling and on the edge of the pasta. Fold over carefully and, using your fingertips, push down so that you create little individual parcels. Cup your hand and push down on each ravioli to remove any unwanted air pockets. Take a zigzag-edged pasta cutter and cut out the ravioli. Place on a tray with a good dusting of semolina flour on the bottom so the pasta doesn't stick to the tray. Repeat this process until you have used all the dough and filling. Take a zigzag-edged pasta cutter and cut out the ravioli. Place on a tray with a good dusting of semolina flour on the bottom so the pasta doesn't stick to the tray. Repeat this process until you have used all the dough and filling. For the vegetables, heat a large pan of boiling salted water, add the white asparagus then add the ravioli and cook for 3 minutes. For the vegetables, heat a large pan of boiling salted water, add the white asparagus then add the ravioli and cook for 3 minutes. Meanwhile, in a hot non-stick frying pan, add the butter, garlic and the baby spinach. After 3 minutes, remove the cooked ravioli and white asparagus from the pan and transfer to a frying pan with the butter, garlic and spinach, and a ladleful of the pasta water. Toss together and add the Parmesan. Check the seasoning, adding salt and pepper if needed. Meanwhile, in a hot non-stick frying pan, add the butter, garlic and the baby spinach. After 3 minutes, remove the cooked ravioli and white asparagus from the pan and transfer to a frying pan with the butter, garlic and spinach, and a ladleful of the pasta water. Toss together and add the Parmesan. Check the seasoning, adding salt and pepper if needed. Serve in hot pasta bowls with a little extra Parmesan cheese and black pepper on top. Serve in hot pasta bowls with a little extra Parmesan cheese and black pepper on top."
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} | 9071ffb5cff44ce33e87aec75a800808feabdb76c7b8c57eff721ba0fc9c80f4 | Goats’ cheese ravioli with spiced cauliflower recipe
Cook the quails' eggs in boiling, salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside.To make the ravioli, put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4.To make the cauliflower, mix the oil with the cumin, turmeric, salt and pepper, then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme, bay and 50ml/2fl oz water.Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes, or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool, reserving the cooking juices.Return to the ravioli. On a lightly floured work surface, separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg.Scatter the cheese over the egg-coated pasta sheet in four piles, allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter.Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes, until all dente. To make the dressing, mix together the mustard, vinegar, oil, capers, salt, pepper and a splash of water. Stir in the sultanas and parsley. Serve the ravioli with the cauliflower, with dressing drizzled over, garnished with the eggs, nasturtium leaves and flowers and watercress leaves. Cook the quails' eggs in boiling, salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside. Cook the quails' eggs in boiling, salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside. To make the ravioli, put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour. To make the ravioli, put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the cauliflower, mix the oil with the cumin, turmeric, salt and pepper, then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme, bay and 50ml/2fl oz water. To make the cauliflower, mix the oil with the cumin, turmeric, salt and pepper, then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme, bay and 50ml/2fl oz water. Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes, or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool, reserving the cooking juices. Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes, or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool, reserving the cooking juices. Return to the ravioli. On a lightly floured work surface, separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg. Return to the ravioli. On a lightly floured work surface, separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg. Scatter the cheese over the egg-coated pasta sheet in four piles, allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter. Scatter the cheese over the egg-coated pasta sheet in four piles, allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter. Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes, until all dente. Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes, until all dente. To make the dressing, mix together the mustard, vinegar, oil, capers, salt, pepper and a splash of water. Stir in the sultanas and parsley. To make the dressing, mix together the mustard, vinegar, oil, capers, salt, pepper and a splash of water. Stir in the sultanas and parsley. Serve the ravioli with the cauliflower, with dressing drizzled over, garnished with the eggs, nasturtium leaves and flowers and watercress leaves. Serve the ravioli with the cauliflower, with dressing drizzled over, garnished with the eggs, nasturtium leaves and flowers and watercress leaves. | {
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"title": "Goats’ cheese ravioli with spiced cauliflower recipe",
"content": "Cook the quails' eggs in boiling, salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside.To make the ravioli, put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4.To make the cauliflower, mix the oil with the cumin, turmeric, salt and pepper, then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme, bay and 50ml/2fl oz water.Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes, or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool, reserving the cooking juices.Return to the ravioli. On a lightly floured work surface, separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg.Scatter the cheese over the egg-coated pasta sheet in four piles, allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter.Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes, until all dente. To make the dressing, mix together the mustard, vinegar, oil, capers, salt, pepper and a splash of water. Stir in the sultanas and parsley. Serve the ravioli with the cauliflower, with dressing drizzled over, garnished with the eggs, nasturtium leaves and flowers and watercress leaves. Cook the quails' eggs in boiling, salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside. Cook the quails' eggs in boiling, salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside. To make the ravioli, put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour. To make the ravioli, put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the cauliflower, mix the oil with the cumin, turmeric, salt and pepper, then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme, bay and 50ml/2fl oz water. To make the cauliflower, mix the oil with the cumin, turmeric, salt and pepper, then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme, bay and 50ml/2fl oz water. Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes, or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool, reserving the cooking juices. Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes, or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool, reserving the cooking juices. Return to the ravioli. On a lightly floured work surface, separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg. Return to the ravioli. On a lightly floured work surface, separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg. Scatter the cheese over the egg-coated pasta sheet in four piles, allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter. Scatter the cheese over the egg-coated pasta sheet in four piles, allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter. Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes, until all dente. Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes, until all dente. To make the dressing, mix together the mustard, vinegar, oil, capers, salt, pepper and a splash of water. Stir in the sultanas and parsley. To make the dressing, mix together the mustard, vinegar, oil, capers, salt, pepper and a splash of water. Stir in the sultanas and parsley. Serve the ravioli with the cauliflower, with dressing drizzled over, garnished with the eggs, nasturtium leaves and flowers and watercress leaves. Serve the ravioli with the cauliflower, with dressing drizzled over, garnished with the eggs, nasturtium leaves and flowers and watercress leaves."
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} | 8686e88f8264fbed5e6eb9f94d3a06e521baf22187e64964031d0ee7cfc4eb73 | Rump steak with béarnaise sauce and chips recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rump_steak_chips_and_76854_16x9.jpg James Martin shows you how to cook a great rump steak with homemade béarnaise sauce and perfect chips. This is the kind of special dinner to break out when you really want to impress. Equipment and preparation: You will need a deep fat fryer for this recipe. vegetable oil, for deep fat frying400g/14oz chipping potatoes, peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long4 x 250g/9oz rump steakssalt and freshly ground black pepper.25g/1oz butter1 tbsp olive oil2 handfuls mixed salad leaves vegetable oil, for deep fat frying 400g/14oz chipping potatoes, peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long 4 x 250g/9oz rump steaks salt and freshly ground black pepper. 25g/1oz butter 1 tbsp olive oil 2 handfuls mixed salad leaves 2 tbsp tarragon vinegar50ml/2floz white wine1 tsp white peppercorns1 small banana shallot, finely diced4 free-range egg yolks200g/7oz butter, meltedsalt and freshly ground black pepper¼ lemon, juice only2-3 tbsp tarragon, leaves only, chopped 2 tbsp tarragon vinegar 50ml/2floz white wine 1 tsp white peppercorns 1 small banana shallot, finely diced 4 free-range egg yolks 200g/7oz butter, melted salt and freshly ground black pepper ¼ lemon, juice only 2-3 tbsp tarragon, leaves only, chopped Method Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half.Remove the peppercorns, then pour the mixture into a medium heat-proof bowl. Add the egg yolks to the bowl and whisk well.Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.Turn off the heat and leave the bowl over the pan until ready to use.For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F.Season the steaks with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest.Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary.To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside. Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half. Remove the peppercorns, then pour the mixture into a medium heat-proof bowl. Add the egg yolks to the bowl and whisk well. Remove the peppercorns, then pour the mixture into a medium heat-proof bowl. Add the egg yolks to the bowl and whisk well. Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.Turn off the heat and leave the bowl over the pan until ready to use. Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.Turn off the heat and leave the bowl over the pan until ready to use. For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F. For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F. Season the steaks with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest. Season the steaks with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest. Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary. Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside. Recipe tips You can easily halve the recipe to make a special steak dinner for two. | {
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"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rump_steak_chips_and_76854_16x9.jpg James Martin shows you how to cook a great rump steak with homemade béarnaise sauce and perfect chips. This is the kind of special dinner to break out when you really want to impress. Equipment and preparation: You will need a deep fat fryer for this recipe. vegetable oil, for deep fat frying400g/14oz chipping potatoes, peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long4 x 250g/9oz rump steakssalt and freshly ground black pepper.25g/1oz butter1 tbsp olive oil2 handfuls mixed salad leaves vegetable oil, for deep fat frying 400g/14oz chipping potatoes, peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long 4 x 250g/9oz rump steaks salt and freshly ground black pepper. 25g/1oz butter 1 tbsp olive oil 2 handfuls mixed salad leaves 2 tbsp tarragon vinegar50ml/2floz white wine1 tsp white peppercorns1 small banana shallot, finely diced4 free-range egg yolks200g/7oz butter, meltedsalt and freshly ground black pepper¼ lemon, juice only2-3 tbsp tarragon, leaves only, chopped 2 tbsp tarragon vinegar 50ml/2floz white wine 1 tsp white peppercorns 1 small banana shallot, finely diced 4 free-range egg yolks 200g/7oz butter, melted salt and freshly ground black pepper ¼ lemon, juice only 2-3 tbsp tarragon, leaves only, chopped Method Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half.Remove the peppercorns, then pour the mixture into a medium heat-proof bowl. Add the egg yolks to the bowl and whisk well.Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.Turn off the heat and leave the bowl over the pan until ready to use.For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F.Season the steaks with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest.Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary.To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside. Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the liquid has reduced by half. Remove the peppercorns, then pour the mixture into a medium heat-proof bowl. Add the egg yolks to the bowl and whisk well. Remove the peppercorns, then pour the mixture into a medium heat-proof bowl. Add the egg yolks to the bowl and whisk well. Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.Turn off the heat and leave the bowl over the pan until ready to use. Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.Turn off the heat and leave the bowl over the pan until ready to use. For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F. For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F. Season the steaks with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest. Season the steaks with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest. Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary. Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside. Recipe tips You can easily halve the recipe to make a special steak dinner for two."
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} | bfce82177b0c31baa567401a7253861b85362104c99a9447549680e8681800b7 | T-bone steak recipe
James Martin's chargrilled T-bone steak An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_t-bone_steak_64791_16x9.jpg James Martin shows how to cook the perfect T-bone steak in this easy-to-follow recipe. 275ml/9½fl oz malt vinegar225g/8oz soft brown sugar1.5kg/3lb 5oz ripe tomatoes, very roughly chopped200g/7oz onions, roughly chopped4 red chillies, chopped2 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger1 tsp ground coriandersea salt and freshly ground black pepper 275ml/9½fl oz malt vinegar 225g/8oz soft brown sugar 1.5kg/3lb 5oz ripe tomatoes, very roughly chopped 200g/7oz onions, roughly chopped 4 red chillies, chopped 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground coriander sea salt and freshly ground black pepper 4 T-bone steaks, at room temperature2 tbsp olive oil4 banana shallots, skin on, cut in half lengthways4 fresh figs, cut in half lengthways1 tbsp balsamic vinegar½ lemon, juice only3 tbsp extra virgin olive oil1 round lettuce, separated into leavessalt and freshly ground black pepper 4 T-bone steaks, at room temperature 2 tbsp olive oil 4 banana shallots, skin on, cut in half lengthways 4 fresh figs, cut in half lengthways 1 tbsp balsamic vinegar ½ lemon, juice only 3 tbsp extra virgin olive oil 1 round lettuce, separated into leaves salt and freshly ground black pepper Method To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time).To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate.Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred.Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Serve the steaks with the salad alongside and a spoonful of chutney. To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time). Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time). To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate. To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate. Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred. Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred. Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Serve the steaks with the salad alongside and a spoonful of chutney. Serve the steaks with the salad alongside and a spoonful of chutney. Recipe tips The chutney should be prepared 2–3 weeks in advance of cooking the steaks. | {
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"content": "James Martin's chargrilled T-bone steak An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_t-bone_steak_64791_16x9.jpg James Martin shows how to cook the perfect T-bone steak in this easy-to-follow recipe. 275ml/9½fl oz malt vinegar225g/8oz soft brown sugar1.5kg/3lb 5oz ripe tomatoes, very roughly chopped200g/7oz onions, roughly chopped4 red chillies, chopped2 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger1 tsp ground coriandersea salt and freshly ground black pepper 275ml/9½fl oz malt vinegar 225g/8oz soft brown sugar 1.5kg/3lb 5oz ripe tomatoes, very roughly chopped 200g/7oz onions, roughly chopped 4 red chillies, chopped 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground coriander sea salt and freshly ground black pepper 4 T-bone steaks, at room temperature2 tbsp olive oil4 banana shallots, skin on, cut in half lengthways4 fresh figs, cut in half lengthways1 tbsp balsamic vinegar½ lemon, juice only3 tbsp extra virgin olive oil1 round lettuce, separated into leavessalt and freshly ground black pepper 4 T-bone steaks, at room temperature 2 tbsp olive oil 4 banana shallots, skin on, cut in half lengthways 4 fresh figs, cut in half lengthways 1 tbsp balsamic vinegar ½ lemon, juice only 3 tbsp extra virgin olive oil 1 round lettuce, separated into leaves salt and freshly ground black pepper Method To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time).To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate.Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred.Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Serve the steaks with the salad alongside and a spoonful of chutney. To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time). Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time). To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate. To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate. Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred. Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred. Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Serve the steaks with the salad alongside and a spoonful of chutney. Serve the steaks with the salad alongside and a spoonful of chutney. Recipe tips The chutney should be prepared 2–3 weeks in advance of cooking the steaks."
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} | e1594d80b3b31ce06dc245070d58748a01cf9d08d818fd2bc9d4348c293fadba | Grilled aubergine salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burnt_aubergine_salad_22252_16x9.jpg A simple grilled aubergine salad with barbecued aubergine dressed with chilli, chickpeas, feta and mint. Perfect for barbecue season. 3 medium aubergines4 tbsp extra virgin olive oil, plus extra for drizzling½ lemon, juice only10g/¼oz salt8g ground black pepperpinch sugar80g/3oz drained cooked or tinned chickpeas10 dates, chopped1 red pepper, finely choppedsmall bunch mint, leaves picked and choppedsmall bunch coriander, leaves picked and chopped chilli, to taste, finely chopped1 garlic clove, finely chopped40g/1½oz feta, crumbledhandful flaked almonds balsamic vinegar, for drizzlingcroûtons, to serve 3 medium aubergines 4 tbsp extra virgin olive oil, plus extra for drizzling ½ lemon, juice only 10g/¼oz salt 8g ground black pepper pinch sugar 80g/3oz drained cooked or tinned chickpeas 10 dates, chopped 1 red pepper, finely chopped small bunch mint, leaves picked and chopped small bunch coriander, leaves picked and chopped chilli, to taste, finely chopped 1 garlic clove, finely chopped 40g/1½oz feta, crumbled handful flaked almonds balsamic vinegar, for drizzling croûtons, to serve Method Prick the aubergines to allow moisture to escape while cooking. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar.Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking.Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper.Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. Prick the aubergines to allow moisture to escape while cooking. Prick the aubergines to allow moisture to escape while cooking. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar. Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking. Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking. Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper. Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper. Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. | {
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"title": "Grilled aubergine salad recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burnt_aubergine_salad_22252_16x9.jpg A simple grilled aubergine salad with barbecued aubergine dressed with chilli, chickpeas, feta and mint. Perfect for barbecue season. 3 medium aubergines4 tbsp extra virgin olive oil, plus extra for drizzling½ lemon, juice only10g/¼oz salt8g ground black pepperpinch sugar80g/3oz drained cooked or tinned chickpeas10 dates, chopped1 red pepper, finely choppedsmall bunch mint, leaves picked and choppedsmall bunch coriander, leaves picked and chopped chilli, to taste, finely chopped1 garlic clove, finely chopped40g/1½oz feta, crumbledhandful flaked almonds balsamic vinegar, for drizzlingcroûtons, to serve 3 medium aubergines 4 tbsp extra virgin olive oil, plus extra for drizzling ½ lemon, juice only 10g/¼oz salt 8g ground black pepper pinch sugar 80g/3oz drained cooked or tinned chickpeas 10 dates, chopped 1 red pepper, finely chopped small bunch mint, leaves picked and chopped small bunch coriander, leaves picked and chopped chilli, to taste, finely chopped 1 garlic clove, finely chopped 40g/1½oz feta, crumbled handful flaked almonds balsamic vinegar, for drizzling croûtons, to serve Method Prick the aubergines to allow moisture to escape while cooking. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar.Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking.Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper.Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. Prick the aubergines to allow moisture to escape while cooking. Prick the aubergines to allow moisture to escape while cooking. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar. Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking. Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking. Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper. Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper. Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve."
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} | ae596d6251033f98444f96292b174fccf89ad163811a37078b2f96928851a080 | Baked chicken curry recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenkimurghichickenb_76546_16x9.jpg To accompany the dish, a simple rice dish and a vegetable or a salad would suffice. But if you're entertaining serve stir-fried cauliflower with ginger, garlic and green chillies and a bowl of rice with mushrooms as side dishes. 2 tbsp tomato purée1 tbsp Dijon mustard1 tsp ground cumin1 tsp garam masala1 tbsp lemon juice ½ tsp salt ¼ tsp chilli powder 100ml/3½fl oz single cream 2 tbsp tomato purée 1 tbsp Dijon mustard 1 tsp ground cumin 1 tsp garam masala 1 tbsp lemon juice ½ tsp salt ¼ tsp chilli powder 100ml/3½fl oz single cream 4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)salt and freshly ground black pepper, to taste4 tbsp vegetable oil 5cm/2in piece cinnamon stick 6 cardamom pods, cracked open6 cloves 140g/5oz onions, cut into fine half-rings2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips1-3 hot green chillies, cut at a diagonal into fine strips½ tsp black or yellow mustard seeds1 clove garlic, finely choppedcooked basmati rice, to serve 4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total) salt and freshly ground black pepper, to taste 4 tbsp vegetable oil 5cm/2in piece cinnamon stick 6 cardamom pods, cracked open 6 cloves 140g/5oz onions, cut into fine half-rings 2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips 1-3 hot green chillies, cut at a diagonal into fine strips ½ tsp black or yellow mustard seeds 1 clove garlic, finely chopped cooked basmati rice, to serve Method Preheat the oven to 180C/350F/Gas 4.Put the tomato purée in a bowl and mix with one tablespoon of water.Add all the remaining sauce ingredients, in the listed order, mixing as you go.Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.When hot, add the cinnamon, cracked cardamom pods and cloves.After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.Remove with a slotted spoon and spread evenly over the chicken breasts.Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir.As soon as the garlic starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.Serve immediately with basmati rice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the tomato purée in a bowl and mix with one tablespoon of water. Put the tomato purée in a bowl and mix with one tablespoon of water. Add all the remaining sauce ingredients, in the listed order, mixing as you go. Add all the remaining sauce ingredients, in the listed order, mixing as you go. Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper. Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper. Put three tablespoons of the oil in a non-stick frying pan and place over a high heat. Put three tablespoons of the oil in a non-stick frying pan and place over a high heat. When hot, add the cinnamon, cracked cardamom pods and cloves. When hot, add the cinnamon, cracked cardamom pods and cloves. After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour. Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour. Remove with a slotted spoon and spread evenly over the chicken breasts. Remove with a slotted spoon and spread evenly over the chicken breasts. Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir. Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir. As soon as the garlic starts to brown, pour in the sauce. As soon as the garlic starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Serve immediately with basmati rice. Serve immediately with basmati rice. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Baked chicken curry recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenkimurghichickenb_76546_16x9.jpg To accompany the dish, a simple rice dish and a vegetable or a salad would suffice. But if you're entertaining serve stir-fried cauliflower with ginger, garlic and green chillies and a bowl of rice with mushrooms as side dishes. 2 tbsp tomato purée1 tbsp Dijon mustard1 tsp ground cumin1 tsp garam masala1 tbsp lemon juice ½ tsp salt ¼ tsp chilli powder 100ml/3½fl oz single cream 2 tbsp tomato purée 1 tbsp Dijon mustard 1 tsp ground cumin 1 tsp garam masala 1 tbsp lemon juice ½ tsp salt ¼ tsp chilli powder 100ml/3½fl oz single cream 4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)salt and freshly ground black pepper, to taste4 tbsp vegetable oil 5cm/2in piece cinnamon stick 6 cardamom pods, cracked open6 cloves 140g/5oz onions, cut into fine half-rings2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips1-3 hot green chillies, cut at a diagonal into fine strips½ tsp black or yellow mustard seeds1 clove garlic, finely choppedcooked basmati rice, to serve 4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total) salt and freshly ground black pepper, to taste 4 tbsp vegetable oil 5cm/2in piece cinnamon stick 6 cardamom pods, cracked open 6 cloves 140g/5oz onions, cut into fine half-rings 2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips 1-3 hot green chillies, cut at a diagonal into fine strips ½ tsp black or yellow mustard seeds 1 clove garlic, finely chopped cooked basmati rice, to serve Method Preheat the oven to 180C/350F/Gas 4.Put the tomato purée in a bowl and mix with one tablespoon of water.Add all the remaining sauce ingredients, in the listed order, mixing as you go.Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.When hot, add the cinnamon, cracked cardamom pods and cloves.After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.Remove with a slotted spoon and spread evenly over the chicken breasts.Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir.As soon as the garlic starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.Serve immediately with basmati rice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the tomato purée in a bowl and mix with one tablespoon of water. Put the tomato purée in a bowl and mix with one tablespoon of water. Add all the remaining sauce ingredients, in the listed order, mixing as you go. Add all the remaining sauce ingredients, in the listed order, mixing as you go. Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper. Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper. Put three tablespoons of the oil in a non-stick frying pan and place over a high heat. Put three tablespoons of the oil in a non-stick frying pan and place over a high heat. When hot, add the cinnamon, cracked cardamom pods and cloves. When hot, add the cinnamon, cracked cardamom pods and cloves. After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour. Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour. Remove with a slotted spoon and spread evenly over the chicken breasts. Remove with a slotted spoon and spread evenly over the chicken breasts. Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir. Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir. As soon as the garlic starts to brown, pour in the sauce. As soon as the garlic starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Serve immediately with basmati rice. Serve immediately with basmati rice."
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"$oid": "68bad6a7eb3bdbfd0cc01938"
} | a9fb567f459fc5295ad267e8dc9bb8fa1a40ecc455c6a7bde677e150281ffc1b | Prawn tempura recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawntempura_85883_16x9.jpg The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast. 75g/2½oz cornflour75g/2½oz plain flour1 free-range egg, lightly beaten188ml/6½fl oz beer 75g/2½oz cornflour 75g/2½oz plain flour 1 free-range egg, lightly beaten 188ml/6½fl oz beer vegetable oil, for deep-frying50g/2oz plain flour1.5kg/3lb 5oz uncooked king prawns, shells and central veins removedsoy sauce, to serve vegetable oil, for deep-frying 50g/2oz plain flour 1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed soy sauce, to serve Method For the batter, sift the cornflour and flour together into a medium bowl.Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.Carefully remove with a slotted spoon and drain on kitchen paper.Serve in bowls with a bowl of soy sauce for dipping. For the batter, sift the cornflour and flour together into a medium bowl. For the batter, sift the cornflour and flour together into a medium bowl. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Carefully remove with a slotted spoon and drain on kitchen paper. Serve in bowls with a bowl of soy sauce for dipping. Serve in bowls with a bowl of soy sauce for dipping. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn tempura recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawntempura_85883_16x9.jpg The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast. 75g/2½oz cornflour75g/2½oz plain flour1 free-range egg, lightly beaten188ml/6½fl oz beer 75g/2½oz cornflour 75g/2½oz plain flour 1 free-range egg, lightly beaten 188ml/6½fl oz beer vegetable oil, for deep-frying50g/2oz plain flour1.5kg/3lb 5oz uncooked king prawns, shells and central veins removedsoy sauce, to serve vegetable oil, for deep-frying 50g/2oz plain flour 1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed soy sauce, to serve Method For the batter, sift the cornflour and flour together into a medium bowl.Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.Carefully remove with a slotted spoon and drain on kitchen paper.Serve in bowls with a bowl of soy sauce for dipping. For the batter, sift the cornflour and flour together into a medium bowl. For the batter, sift the cornflour and flour together into a medium bowl. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Carefully remove with a slotted spoon and drain on kitchen paper. Serve in bowls with a bowl of soy sauce for dipping. Serve in bowls with a bowl of soy sauce for dipping."
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"$oid": "68bad6a7eb3bdbfd0cc01939"
} | 83b9265a573c6a2743f566909b51aa8c16cedb0365d552d32032742521347222 | Southern Indian fried chicken recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southern_indian_spice_65935_16x9.jpg 600g/1lb 5oz boneless, skinless chicken thighs, cut into 2.5cm/1in cubes1 tsp salt 2 tsp ginger and garlic paste (equal parts)2 lemons, juice only1 tbsp chilli powder20 fresh curry leaves, chopped75g/2¾oz gram flour 150g/5½oz rice flour 50g/1¾oz plain flour 1 tsp red chilli powder 1 tsp salt vegetable oil, for deep frying2 tsp South Indian garam masala 600g/1lb 5oz boneless, skinless chicken thighs, cut into 2.5cm/1in cubes 1 tsp salt 2 tsp ginger and garlic paste (equal parts) 2 lemons, juice only 1 tbsp chilli powder 20 fresh curry leaves, chopped 75g/2¾oz gram flour 150g/5½oz rice flour 50g/1¾oz plain flour 1 tsp red chilli powder 1 tsp salt vegetable oil, for deep frying 2 tsp South Indian garam masala 8 curry leaves 3 garlic cloves, chopped2 tbsp chopped coriander1 banana shallot, chopped1 tsp salt½ tsp chilli powder1 tsp cumin seeds2 large tomatoes, cut into wedges1 lemon, juice only 8 curry leaves 3 garlic cloves, chopped 2 tbsp chopped coriander 1 banana shallot, chopped 1 tsp salt ½ tsp chilli powder 1 tsp cumin seeds 2 large tomatoes, cut into wedges 1 lemon, juice only Method Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour.Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt.Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala.For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper. Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice.Place the fried chicken on a serving plate with the chutney alongside. Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour. Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour. Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt. Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt. Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala. Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala. For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper. For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper. Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice. Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice. Place the fried chicken on a serving plate with the chutney alongside. Place the fried chicken on a serving plate with the chutney alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/southern_indian_spice_65935",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Southern Indian fried chicken recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southern_indian_spice_65935_16x9.jpg 600g/1lb 5oz boneless, skinless chicken thighs, cut into 2.5cm/1in cubes1 tsp salt 2 tsp ginger and garlic paste (equal parts)2 lemons, juice only1 tbsp chilli powder20 fresh curry leaves, chopped75g/2¾oz gram flour 150g/5½oz rice flour 50g/1¾oz plain flour 1 tsp red chilli powder 1 tsp salt vegetable oil, for deep frying2 tsp South Indian garam masala 600g/1lb 5oz boneless, skinless chicken thighs, cut into 2.5cm/1in cubes 1 tsp salt 2 tsp ginger and garlic paste (equal parts) 2 lemons, juice only 1 tbsp chilli powder 20 fresh curry leaves, chopped 75g/2¾oz gram flour 150g/5½oz rice flour 50g/1¾oz plain flour 1 tsp red chilli powder 1 tsp salt vegetable oil, for deep frying 2 tsp South Indian garam masala 8 curry leaves 3 garlic cloves, chopped2 tbsp chopped coriander1 banana shallot, chopped1 tsp salt½ tsp chilli powder1 tsp cumin seeds2 large tomatoes, cut into wedges1 lemon, juice only 8 curry leaves 3 garlic cloves, chopped 2 tbsp chopped coriander 1 banana shallot, chopped 1 tsp salt ½ tsp chilli powder 1 tsp cumin seeds 2 large tomatoes, cut into wedges 1 lemon, juice only Method Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour.Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt.Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala.For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper. Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice.Place the fried chicken on a serving plate with the chutney alongside. Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour. Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour. Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt. Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt. Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala. Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala. For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper. For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper. Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice. Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice. Place the fried chicken on a serving plate with the chutney alongside. Place the fried chicken on a serving plate with the chutney alongside."
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} | 8df28477f55c8887e9e8cc1109c33f34a3a186b563160a2fc0184e6bb219c336 | Raspberry cheesecake cupcakes recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_cheesecake_04819_16x9.jpg Are they a cupcake or are they a cheesecake? Well a little of both. This cupcake recipe is delicious served as a dessert. 8 white chocolate cookies45g/1¾oz butter, melted 8 white chocolate cookies 45g/1¾oz butter, melted 300g/10½oz cream cheese 1 tbsp plain flour 90g/3¼oz caster sugar 1 tsp vanilla extract 1 free-range egg, plus 1 egg yolk3 tbsp soured cream 100g/3½oz raspberrieslightly whipped double cream or crème fraîche, to serve 300g/10½oz cream cheese 1 tbsp plain flour 90g/3¼oz caster sugar 1 tsp vanilla extract 1 free-range egg, plus 1 egg yolk 3 tbsp soured cream 100g/3½oz raspberries lightly whipped double cream or crème fraîche, to serve Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases. Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin). Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin). Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish. Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture. | {
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"title": "Raspberry cheesecake cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_cheesecake_04819_16x9.jpg Are they a cupcake or are they a cheesecake? Well a little of both. This cupcake recipe is delicious served as a dessert. 8 white chocolate cookies45g/1¾oz butter, melted 8 white chocolate cookies 45g/1¾oz butter, melted 300g/10½oz cream cheese 1 tbsp plain flour 90g/3¼oz caster sugar 1 tsp vanilla extract 1 free-range egg, plus 1 egg yolk3 tbsp soured cream 100g/3½oz raspberrieslightly whipped double cream or crème fraîche, to serve 300g/10½oz cream cheese 1 tbsp plain flour 90g/3¼oz caster sugar 1 tsp vanilla extract 1 free-range egg, plus 1 egg yolk 3 tbsp soured cream 100g/3½oz raspberries lightly whipped double cream or crème fraîche, to serve Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases. Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin). Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin). Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish. Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture."
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} | 4db84d6aa7d5115ff84e2f035dc9a085251a759594d68f61ceec3afaf3a35184 | Fried chicken wings recipe
Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown. Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife. Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown. Stir in the sweet paprika and sherry vinegar and remove from the heat. As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing. Stir to coat the chicken with the dressing then sprinkle with a little sea salt.Repeat with the remaining wings frying in batches.For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned. Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist. Stir in the Serrano ham, and season to taste with salt and pepper. Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid. Leave to cook gently for five minutes, or until the eggs are set to your liking. To serve, pile the hot chicken wings alongside the peas and eggs. Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown. Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown. Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife. Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife. Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown. Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown. Stir in the sweet paprika and sherry vinegar and remove from the heat. Stir in the sweet paprika and sherry vinegar and remove from the heat. As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing. As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing. Stir to coat the chicken with the dressing then sprinkle with a little sea salt. Stir to coat the chicken with the dressing then sprinkle with a little sea salt. Repeat with the remaining wings frying in batches. Repeat with the remaining wings frying in batches. For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned. For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned. Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist. Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist. Stir in the Serrano ham, and season to taste with salt and pepper. Stir in the Serrano ham, and season to taste with salt and pepper. Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid. Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid. Leave to cook gently for five minutes, or until the eggs are set to your liking. Leave to cook gently for five minutes, or until the eggs are set to your liking. To serve, pile the hot chicken wings alongside the peas and eggs. To serve, pile the hot chicken wings alongside the peas and eggs. | {
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"title": "Fried chicken wings recipe",
"content": "Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown. Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife. Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown. Stir in the sweet paprika and sherry vinegar and remove from the heat. As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing. Stir to coat the chicken with the dressing then sprinkle with a little sea salt.Repeat with the remaining wings frying in batches.For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned. Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist. Stir in the Serrano ham, and season to taste with salt and pepper. Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid. Leave to cook gently for five minutes, or until the eggs are set to your liking. To serve, pile the hot chicken wings alongside the peas and eggs. Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown. Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown. Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife. Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife. Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown. Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown. Stir in the sweet paprika and sherry vinegar and remove from the heat. Stir in the sweet paprika and sherry vinegar and remove from the heat. As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing. As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing. Stir to coat the chicken with the dressing then sprinkle with a little sea salt. Stir to coat the chicken with the dressing then sprinkle with a little sea salt. Repeat with the remaining wings frying in batches. Repeat with the remaining wings frying in batches. For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned. For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned. Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist. Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist. Stir in the Serrano ham, and season to taste with salt and pepper. Stir in the Serrano ham, and season to taste with salt and pepper. Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid. Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid. Leave to cook gently for five minutes, or until the eggs are set to your liking. Leave to cook gently for five minutes, or until the eggs are set to your liking. To serve, pile the hot chicken wings alongside the peas and eggs. To serve, pile the hot chicken wings alongside the peas and eggs."
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} | 75d9d767e1aab962035885df4a8a16d64058894031346667c77aeb5c8d53ee44 | Thai pork kebabs recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaiporkkebabs_67596_16x9.jpg Thai green curry paste, full of fragrant flavours, works brilliantly on smoky barbecue pork kebabs. 200ml/7fl oz carton of coconut cream1 heaped tbsp Thai green curry paste 2 tsp light muscovado sugar½ lime, juice only2 tsp Thai fish sauce or light soy sauce800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)3 medium red onions, cut into 12-18 wedges3 limes, cut into 12 wedges 200ml/7fl oz carton of coconut cream 1 heaped tbsp Thai green curry paste 2 tsp light muscovado sugar ½ lime, juice only 2 tsp Thai fish sauce or light soy sauce 800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops) 3 medium red onions, cut into 12-18 wedges 3 limes, cut into 12 wedges Method Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. | {
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"title": "Thai pork kebabs 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/thaiporkkebabs_67596_16x9.jpg Thai green curry paste, full of fragrant flavours, works brilliantly on smoky barbecue pork kebabs. 200ml/7fl oz carton of coconut cream1 heaped tbsp Thai green curry paste 2 tsp light muscovado sugar½ lime, juice only2 tsp Thai fish sauce or light soy sauce800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)3 medium red onions, cut into 12-18 wedges3 limes, cut into 12 wedges 200ml/7fl oz carton of coconut cream 1 heaped tbsp Thai green curry paste 2 tsp light muscovado sugar ½ lime, juice only 2 tsp Thai fish sauce or light soy sauce 800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops) 3 medium red onions, cut into 12-18 wedges 3 limes, cut into 12 wedges Method Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent."
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} | f1fbe35beb5ef309926cc8b942aba623abb94170b727f45fb066c54d50ad458a | BBQ chicken with coleslaw recipe
An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bbq_chicken_with_52315_16x9.jpg This healthy recipe proves that fried chicken and coleslaw doesn’t have to be full of fat. This meal provides 273 kcal per portion. 100ml/3½fl oz cider vinegar2 tbsp dark brown sugar1 tsp smoked paprika1 tbsp Dijon mustard1 tbsp dark soy sauce½ tsp sea salt and black pepper4 boneless chicken thighs, skin on 100ml/3½fl oz cider vinegar 2 tbsp dark brown sugar 1 tsp smoked paprika 1 tbsp Dijon mustard 1 tbsp dark soy sauce ½ tsp sea salt and black pepper 4 boneless chicken thighs, skin on ½ small red cabbage, finely sliced2 carrots, coarsely grated1 small/½ large red onion, finely sliced8 radishes, sliced3 spring onions, very finely sliced2 limes, juice only 2 tsp black onion seeds1 tbsp sunflower seeds 1 tbsp pumpkin seeds small bunch fresh coriander, finely choppedsmall bunch fresh mint, finely chopped ½ small red cabbage, finely sliced 2 carrots, coarsely grated 1 small/½ large red onion, finely sliced 8 radishes, sliced 3 spring onions, very finely sliced 2 limes, juice only 2 tsp black onion seeds 1 tbsp sunflower seeds 1 tbsp pumpkin seeds small bunch fresh coriander, finely chopped small bunch fresh mint, finely chopped Method To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper.Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste.Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving. To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper. To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper. Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste. Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste. Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes. Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving. Recipe tips This dish would also work really well on the barbecue. Brush the chicken with the sauce as it cooks, making sure you turn the meat frequently to prevent it from burning. | {
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"content": "An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bbq_chicken_with_52315_16x9.jpg This healthy recipe proves that fried chicken and coleslaw doesn’t have to be full of fat. This meal provides 273 kcal per portion. 100ml/3½fl oz cider vinegar2 tbsp dark brown sugar1 tsp smoked paprika1 tbsp Dijon mustard1 tbsp dark soy sauce½ tsp sea salt and black pepper4 boneless chicken thighs, skin on 100ml/3½fl oz cider vinegar 2 tbsp dark brown sugar 1 tsp smoked paprika 1 tbsp Dijon mustard 1 tbsp dark soy sauce ½ tsp sea salt and black pepper 4 boneless chicken thighs, skin on ½ small red cabbage, finely sliced2 carrots, coarsely grated1 small/½ large red onion, finely sliced8 radishes, sliced3 spring onions, very finely sliced2 limes, juice only 2 tsp black onion seeds1 tbsp sunflower seeds 1 tbsp pumpkin seeds small bunch fresh coriander, finely choppedsmall bunch fresh mint, finely chopped ½ small red cabbage, finely sliced 2 carrots, coarsely grated 1 small/½ large red onion, finely sliced 8 radishes, sliced 3 spring onions, very finely sliced 2 limes, juice only 2 tsp black onion seeds 1 tbsp sunflower seeds 1 tbsp pumpkin seeds small bunch fresh coriander, finely chopped small bunch fresh mint, finely chopped Method To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper.Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste.Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving. To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper. To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper. Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste. Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste. Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes. Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving. Recipe tips This dish would also work really well on the barbecue. Brush the chicken with the sauce as it cooks, making sure you turn the meat frequently to prevent it from burning."
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} | 3601ec0ef8bc90c81e0fa20c1a387219d863aba7ddbf1d1562ff0c9249fdb04a | Buffalo kebabs with cauliflower coleslaw recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buffalo_kebabs_with_54909_16x9.jpg Traditionally these kebabs are made with buffalo, but beef sirloin also works well. They are best cooked on a barbecue, but if the weather fails you try cooking them under a hot grill instead. For this recipe you need wooden skewers pre-soaked in water. 1 tbsp vegetable oil ½–1 tsp mustard powder (optional)1 red onion, chopped2 star anise1 cinnamon stick4 plums, stones removed, roughly chopped1 red chilli, left whole but slit down its length2 tbsp vinegar50g/1¾oz sugar800g/1lb 12oz buffalo or beef sirloin, thinly sliced into long strips 1 tbsp vegetable oil ½–1 tsp mustard powder (optional) 1 red onion, chopped 2 star anise 1 cinnamon stick 4 plums, stones removed, roughly chopped 1 red chilli, left whole but slit down its length 2 tbsp vinegar 50g/1¾oz sugar 800g/1lb 12oz buffalo or beef sirloin, thinly sliced into long strips 2 egg yolks1 lemon, juice only½ tsp asafoetida½ tsp ground turmeric½–1 tsp mustard powder2 tbsp vinegar200–250ml/7–9fl oz vegetable oil1 small cabbage, shredded1 carrot, peeled and finely shredded4 spring onions, trimmed and finely sliced1 cauliflower, florets only, finely sliced4–6 flatbreads, to serve 2 egg yolks 1 lemon, juice only ½ tsp asafoetida ½ tsp ground turmeric ½–1 tsp mustard powder 2 tbsp vinegar 200–250ml/7–9fl oz vegetable oil 1 small cabbage, shredded 1 carrot, peeled and finely shredded 4 spring onions, trimmed and finely sliced 1 cauliflower, florets only, finely sliced 4–6 flatbreads, to serve Method Preheat a barbecue and leave the coals to heat through for about an hour. For the marinade, heat the oil in a saucepan and, once hot, add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened. Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl.When the smaller amount of sauce has cooled, pour it over the raw meat and mix well. Leave to marinate for 20 minutes. For the coleslaw, put the egg yolks in a bowl then add the lemon juice, asotefedia, turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream, whisking all the time. Add the oil slowly, making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil). Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well.Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down, cook the beef for about 2 minutes on each side, or until cooked through and lightly charred.Serve up the skewers along with the reserved marinade, coleslaw and flatbreads. Preheat a barbecue and leave the coals to heat through for about an hour. Preheat a barbecue and leave the coals to heat through for about an hour. For the marinade, heat the oil in a saucepan and, once hot, add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened. For the marinade, heat the oil in a saucepan and, once hot, add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened. Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl. Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl. When the smaller amount of sauce has cooled, pour it over the raw meat and mix well. Leave to marinate for 20 minutes. When the smaller amount of sauce has cooled, pour it over the raw meat and mix well. Leave to marinate for 20 minutes. For the coleslaw, put the egg yolks in a bowl then add the lemon juice, asotefedia, turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream, whisking all the time. Add the oil slowly, making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil). For the coleslaw, put the egg yolks in a bowl then add the lemon juice, asotefedia, turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream, whisking all the time. Add the oil slowly, making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil). Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well. Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well. Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down, cook the beef for about 2 minutes on each side, or until cooked through and lightly charred. Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down, cook the beef for about 2 minutes on each side, or until cooked through and lightly charred. Serve up the skewers along with the reserved marinade, coleslaw and flatbreads. Serve up the skewers along with the reserved marinade, coleslaw and flatbreads. Recipe tips In the original recipe Nadiya used mustard oil in the marinade and coleslaw (instead of vegetable oil and mustard powder). Mustard oil cannot be sold in the UK for human consumption, though it is widely used in Asian cooking. | {
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"title": "Buffalo kebabs with cauliflower coleslaw 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/buffalo_kebabs_with_54909_16x9.jpg Traditionally these kebabs are made with buffalo, but beef sirloin also works well. They are best cooked on a barbecue, but if the weather fails you try cooking them under a hot grill instead. For this recipe you need wooden skewers pre-soaked in water. 1 tbsp vegetable oil ½–1 tsp mustard powder (optional)1 red onion, chopped2 star anise1 cinnamon stick4 plums, stones removed, roughly chopped1 red chilli, left whole but slit down its length2 tbsp vinegar50g/1¾oz sugar800g/1lb 12oz buffalo or beef sirloin, thinly sliced into long strips 1 tbsp vegetable oil ½–1 tsp mustard powder (optional) 1 red onion, chopped 2 star anise 1 cinnamon stick 4 plums, stones removed, roughly chopped 1 red chilli, left whole but slit down its length 2 tbsp vinegar 50g/1¾oz sugar 800g/1lb 12oz buffalo or beef sirloin, thinly sliced into long strips 2 egg yolks1 lemon, juice only½ tsp asafoetida½ tsp ground turmeric½–1 tsp mustard powder2 tbsp vinegar200–250ml/7–9fl oz vegetable oil1 small cabbage, shredded1 carrot, peeled and finely shredded4 spring onions, trimmed and finely sliced1 cauliflower, florets only, finely sliced4–6 flatbreads, to serve 2 egg yolks 1 lemon, juice only ½ tsp asafoetida ½ tsp ground turmeric ½–1 tsp mustard powder 2 tbsp vinegar 200–250ml/7–9fl oz vegetable oil 1 small cabbage, shredded 1 carrot, peeled and finely shredded 4 spring onions, trimmed and finely sliced 1 cauliflower, florets only, finely sliced 4–6 flatbreads, to serve Method Preheat a barbecue and leave the coals to heat through for about an hour. For the marinade, heat the oil in a saucepan and, once hot, add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened. Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl.When the smaller amount of sauce has cooled, pour it over the raw meat and mix well. Leave to marinate for 20 minutes. For the coleslaw, put the egg yolks in a bowl then add the lemon juice, asotefedia, turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream, whisking all the time. Add the oil slowly, making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil). Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well.Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down, cook the beef for about 2 minutes on each side, or until cooked through and lightly charred.Serve up the skewers along with the reserved marinade, coleslaw and flatbreads. Preheat a barbecue and leave the coals to heat through for about an hour. Preheat a barbecue and leave the coals to heat through for about an hour. For the marinade, heat the oil in a saucepan and, once hot, add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened. For the marinade, heat the oil in a saucepan and, once hot, add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened. Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl. Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl. When the smaller amount of sauce has cooled, pour it over the raw meat and mix well. Leave to marinate for 20 minutes. When the smaller amount of sauce has cooled, pour it over the raw meat and mix well. Leave to marinate for 20 minutes. For the coleslaw, put the egg yolks in a bowl then add the lemon juice, asotefedia, turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream, whisking all the time. Add the oil slowly, making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil). For the coleslaw, put the egg yolks in a bowl then add the lemon juice, asotefedia, turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream, whisking all the time. Add the oil slowly, making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil). Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well. Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well. Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down, cook the beef for about 2 minutes on each side, or until cooked through and lightly charred. Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down, cook the beef for about 2 minutes on each side, or until cooked through and lightly charred. Serve up the skewers along with the reserved marinade, coleslaw and flatbreads. Serve up the skewers along with the reserved marinade, coleslaw and flatbreads. Recipe tips In the original recipe Nadiya used mustard oil in the marinade and coleslaw (instead of vegetable oil and mustard powder). Mustard oil cannot be sold in the UK for human consumption, though it is widely used in Asian cooking."
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} | c0989ef59b42a67a5f7d5174057f7fba10958b628de205bbcd779a3dcf727ab5 | Vegetarian chilli tacos recipe
An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarianchillitaco_86478_16x9.jpg Spicy bean tacos with all the trimmings. The veggie bean filling can be made in advance and will keep in the freezer for 2 months, so whenever you fancy a veggie taco you can whip one up in minutes. Replace the cheese and yoghurt with dairy-free alternatives for vegan tacos. 1 tbsp olive oil1 onion, finely chopped1 garlic clove3 celery stalks, finely chopped200g/7oz portobello/shiitake mushrooms, chopped2 green chillies, chopped100g/3½oz tomato purée1 tsp cocoa powder (optional)150ml/5fl oz vegetable stock2 x 400g tinned kidney beans, or mixed beans, rinsed and drainedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove 3 celery stalks, finely chopped 200g/7oz portobello/shiitake mushrooms, chopped 2 green chillies, chopped 100g/3½oz tomato purée 1 tsp cocoa powder (optional) 150ml/5fl oz vegetable stock 2 x 400g tinned kidney beans, or mixed beans, rinsed and drained salt and freshly ground black pepper 12 ready-made taco shells, warmed150g/5oz Monterey Jack (or mild cheddar) cheese, grated2 tbsp chopped fresh coriander (optional)200ml/7fl oz plain yoghurt 12 ready-made taco shells, warmed 150g/5oz Monterey Jack (or mild cheddar) cheese, grated 2 tbsp chopped fresh coriander (optional) 200ml/7fl oz plain yoghurt Method Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil.Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil. Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil. Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through. Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates. Recipe tips To freeze the veggie bean filling, leave to cool and then put in a freezer-proof container. | {
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"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarianchillitaco_86478_16x9.jpg Spicy bean tacos with all the trimmings. The veggie bean filling can be made in advance and will keep in the freezer for 2 months, so whenever you fancy a veggie taco you can whip one up in minutes. Replace the cheese and yoghurt with dairy-free alternatives for vegan tacos. 1 tbsp olive oil1 onion, finely chopped1 garlic clove3 celery stalks, finely chopped200g/7oz portobello/shiitake mushrooms, chopped2 green chillies, chopped100g/3½oz tomato purée1 tsp cocoa powder (optional)150ml/5fl oz vegetable stock2 x 400g tinned kidney beans, or mixed beans, rinsed and drainedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove 3 celery stalks, finely chopped 200g/7oz portobello/shiitake mushrooms, chopped 2 green chillies, chopped 100g/3½oz tomato purée 1 tsp cocoa powder (optional) 150ml/5fl oz vegetable stock 2 x 400g tinned kidney beans, or mixed beans, rinsed and drained salt and freshly ground black pepper 12 ready-made taco shells, warmed150g/5oz Monterey Jack (or mild cheddar) cheese, grated2 tbsp chopped fresh coriander (optional)200ml/7fl oz plain yoghurt 12 ready-made taco shells, warmed 150g/5oz Monterey Jack (or mild cheddar) cheese, grated 2 tbsp chopped fresh coriander (optional) 200ml/7fl oz plain yoghurt Method Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil.Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft. Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil. Add the mushrooms and chillies and cook for one minute.Add the tomato purée and cook for a further 2-3 minutes. When the mushrooms are soft, add the cocoa powder (if using) and stock and bring to the boil. Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through. Reduce the heat and simmer for 15 minutes, then add the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates. Recipe tips To freeze the veggie bean filling, leave to cool and then put in a freezer-proof container."
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} | 10af33efaccf3973c2f688be194d3d81e496440450f7d114a474cd1901f42c91 | Chipotle chicken with salsa recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipotle_chicken_with_18023_16x9.jpg This simple spicy supper makes an ideal weeknight meal if you can get ahead and marinate the chicken the night before. The chipotle chilli paste gives the chicken a smoky flavour as well as some heat, which perfectly complements the fresh and zesty salsa. Serve without the tortillas for a gluten-free option. Each serving (including an optional wrap) provides 568 kcal, 47g protein, 47g carbohydrate (of which 10g sugars), 10g fat (of which 5g saturates), 5.5g fibre and 1.6g salt. 4 skinless chicken breasts4 warmed corn or wheat tortillas (optional) 4 skinless chicken breasts 4 warmed corn or wheat tortillas (optional) 1 tbsp olive oil2 tbsp chipotle chilli paste 1 tsp onion granules2 garlic cloves, crushed or finely grated½ tsp ground cumin1 large lime, juice onlysalt and freshly ground black pepper 1 tbsp olive oil 2 tbsp chipotle chilli paste 1 tsp onion granules 2 garlic cloves, crushed or finely grated ½ tsp ground cumin 1 large lime, juice only salt and freshly ground black pepper 325g can sweetcorn, drained½ red onion, finely chopped240g can red kidney beans in water, drained2 avocados, peeled, stones removed, roughly chopped2 plum tomatoes, roughly chopped2 tbsp finely chopped fresh coriander (leaves and stalks) 2 limes, juice only 325g can sweetcorn, drained ½ red onion, finely chopped 240g can red kidney beans in water, drained 2 avocados, peeled, stones removed, roughly chopped 2 plum tomatoes, roughly chopped 2 tbsp finely chopped fresh coriander (leaves and stalks) 2 limes, juice only Method For the chicken, make 3–4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl. For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3–4 hours, or overnight if time permits.For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature.Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4–5 minutes on each side or until cooked through.Serve the chicken with the salsa and the warmed tortillas (if using). For the chicken, make 3–4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl. For the chicken, make 3–4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl. For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3–4 hours, or overnight if time permits. For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3–4 hours, or overnight if time permits. For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature. For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature. Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4–5 minutes on each side or until cooked through. Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4–5 minutes on each side or until cooked through. Serve the chicken with the salsa and the warmed tortillas (if using). Serve the chicken with the salsa and the warmed tortillas (if using). | {
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"title": "Chipotle chicken with salsa recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipotle_chicken_with_18023_16x9.jpg This simple spicy supper makes an ideal weeknight meal if you can get ahead and marinate the chicken the night before. The chipotle chilli paste gives the chicken a smoky flavour as well as some heat, which perfectly complements the fresh and zesty salsa. Serve without the tortillas for a gluten-free option. Each serving (including an optional wrap) provides 568 kcal, 47g protein, 47g carbohydrate (of which 10g sugars), 10g fat (of which 5g saturates), 5.5g fibre and 1.6g salt. 4 skinless chicken breasts4 warmed corn or wheat tortillas (optional) 4 skinless chicken breasts 4 warmed corn or wheat tortillas (optional) 1 tbsp olive oil2 tbsp chipotle chilli paste 1 tsp onion granules2 garlic cloves, crushed or finely grated½ tsp ground cumin1 large lime, juice onlysalt and freshly ground black pepper 1 tbsp olive oil 2 tbsp chipotle chilli paste 1 tsp onion granules 2 garlic cloves, crushed or finely grated ½ tsp ground cumin 1 large lime, juice only salt and freshly ground black pepper 325g can sweetcorn, drained½ red onion, finely chopped240g can red kidney beans in water, drained2 avocados, peeled, stones removed, roughly chopped2 plum tomatoes, roughly chopped2 tbsp finely chopped fresh coriander (leaves and stalks) 2 limes, juice only 325g can sweetcorn, drained ½ red onion, finely chopped 240g can red kidney beans in water, drained 2 avocados, peeled, stones removed, roughly chopped 2 plum tomatoes, roughly chopped 2 tbsp finely chopped fresh coriander (leaves and stalks) 2 limes, juice only Method For the chicken, make 3–4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl. For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3–4 hours, or overnight if time permits.For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature.Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4–5 minutes on each side or until cooked through.Serve the chicken with the salsa and the warmed tortillas (if using). For the chicken, make 3–4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl. For the chicken, make 3–4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl. For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3–4 hours, or overnight if time permits. For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3–4 hours, or overnight if time permits. For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature. For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature. Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4–5 minutes on each side or until cooked through. Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4–5 minutes on each side or until cooked through. Serve the chicken with the salsa and the warmed tortillas (if using). Serve the chicken with the salsa and the warmed tortillas (if using)."
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} | f37e7a75802f4b87aaf9b2a5f32febd2267f79bb69913c9a7e1d08f41cc9bf27 | Chicken fajita drumsticks recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_drumsticks_with_66853_16x9.jpg A really easy way to feed six people. Just put the chicken in a roasting tray with the spices and let the oven do the work. Wrap it up and you're good to go! 12 chicken drumsticks1 tbsp paprika1 tbsp ground cumin4 garlic cloves1 tbsp vegetable oil6 large tortilla wraps 12 chicken drumsticks 1 tbsp paprika 1 tbsp ground cumin 4 garlic cloves 1 tbsp vegetable oil 6 large tortilla wraps approx 200g tin sweetcorn, rinsed and drained1 red pepper2 spring onionshalf a lemon, juice onlysalt and pepper approx 200g tin sweetcorn, rinsed and drained 1 red pepper 2 spring onions half a lemon, juice only salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper.Shred the chicken from the bone and then wrap in tortilla wraps with the salad. Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside. While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper. While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper. Shred the chicken from the bone and then wrap in tortilla wraps with the salad. Shred the chicken from the bone and then wrap in tortilla wraps with the salad. | {
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"title": "Chicken fajita drumsticks recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_drumsticks_with_66853_16x9.jpg A really easy way to feed six people. Just put the chicken in a roasting tray with the spices and let the oven do the work. Wrap it up and you're good to go! 12 chicken drumsticks1 tbsp paprika1 tbsp ground cumin4 garlic cloves1 tbsp vegetable oil6 large tortilla wraps 12 chicken drumsticks 1 tbsp paprika 1 tbsp ground cumin 4 garlic cloves 1 tbsp vegetable oil 6 large tortilla wraps approx 200g tin sweetcorn, rinsed and drained1 red pepper2 spring onionshalf a lemon, juice onlysalt and pepper approx 200g tin sweetcorn, rinsed and drained 1 red pepper 2 spring onions half a lemon, juice only salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper.Shred the chicken from the bone and then wrap in tortilla wraps with the salad. Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside. While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper. While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper. Shred the chicken from the bone and then wrap in tortilla wraps with the salad. Shred the chicken from the bone and then wrap in tortilla wraps with the salad."
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} | a02d3e8242247eeaba6083f5bd3f40f574c10561553da7a9cc6fdac5e75acfc3 | Southern-fried chicken recipe
Authenic southern-fried chicken An average of 4.6 out of 5 stars from 5 ratings This Southern-fried chicken requires 48 hours advance prep but is definitely worth the effort. Pair with spicy coleslaw and cornbread for a real taste of the deep south. 50g/1¾oz salt4 bone-in chicken thighs4 chicken drumsticks500ml/18fl oz buttermilkvegetable oil, for deep-frying 50g/1¾oz salt 4 bone-in chicken thighs 4 chicken drumsticks 500ml/18fl oz buttermilk vegetable oil, for deep-frying 75g/2½oz fresh pineapple chunks180ml/6fl oz cider vinegar¼ head purple cabbage, thinly shredded6 chipotle chillies in adobo sauce, julienned6 jalapeno chillies, seeds and viens removed, finely julienned2 carrots, shaved into ribbons using a peeler6 garlic cloves, peeled and lightly crushed 1 white onion, thinly sliced2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano)1 tbsp salt 75g/2½oz fresh pineapple chunks 180ml/6fl oz cider vinegar ¼ head purple cabbage, thinly shredded 6 chipotle chillies in adobo sauce, julienned 6 jalapeno chillies, seeds and viens removed, finely julienned 2 carrots, shaved into ribbons using a peeler 6 garlic cloves, peeled and lightly crushed 1 white onion, thinly sliced 2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano) 1 tbsp salt 150g/5½oz yellow coarse polenta150g/5½oz plain flour50g/1¾oz light brown sugar½ tsp baking powder10g salt2 free-range eggs240ml//8½fl oz milk15g/½oz butterclear honey, to taste2 tbsp lard 150g/5½oz yellow coarse polenta 150g/5½oz plain flour 50g/1¾oz light brown sugar ½ tsp baking powder 10g salt 2 free-range eggs 240ml//8½fl oz milk 15g/½oz butter clear honey, to taste 2 tbsp lard 200g/7oz flour100g/3½oz rice flour4 tbsp cornflour¼ tsp cayenne pepper½ tsp garlic powder½ tsp onion powder1 tbsp sea salt1 tsp paprika 1 tsp baking powder 200g/7oz flour 100g/3½oz rice flour 4 tbsp cornflour ¼ tsp cayenne pepper ½ tsp garlic powder ½ tsp onion powder 1 tbsp sea salt 1 tsp paprika 1 tsp baking powder Method For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours.Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours.For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain.Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving.When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7.For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste.For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended)Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat.Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain.Serve the chicken and coleslaw on plates with the cornbread on the side. For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours. For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours. For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain. For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain. Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving. Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving. When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7. When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7. For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste. For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended) For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended) Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat. Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain. Serve the chicken and coleslaw on plates with the cornbread on the side. Serve the chicken and coleslaw on plates with the cornbread on the side. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Southern-fried chicken recipe",
"content": "Authenic southern-fried chicken An average of 4.6 out of 5 stars from 5 ratings This Southern-fried chicken requires 48 hours advance prep but is definitely worth the effort. Pair with spicy coleslaw and cornbread for a real taste of the deep south. 50g/1¾oz salt4 bone-in chicken thighs4 chicken drumsticks500ml/18fl oz buttermilkvegetable oil, for deep-frying 50g/1¾oz salt 4 bone-in chicken thighs 4 chicken drumsticks 500ml/18fl oz buttermilk vegetable oil, for deep-frying 75g/2½oz fresh pineapple chunks180ml/6fl oz cider vinegar¼ head purple cabbage, thinly shredded6 chipotle chillies in adobo sauce, julienned6 jalapeno chillies, seeds and viens removed, finely julienned2 carrots, shaved into ribbons using a peeler6 garlic cloves, peeled and lightly crushed 1 white onion, thinly sliced2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano)1 tbsp salt 75g/2½oz fresh pineapple chunks 180ml/6fl oz cider vinegar ¼ head purple cabbage, thinly shredded 6 chipotle chillies in adobo sauce, julienned 6 jalapeno chillies, seeds and viens removed, finely julienned 2 carrots, shaved into ribbons using a peeler 6 garlic cloves, peeled and lightly crushed 1 white onion, thinly sliced 2 tbsp Mexican oregano (or 1 tbsp Mediterranean oregano) 1 tbsp salt 150g/5½oz yellow coarse polenta150g/5½oz plain flour50g/1¾oz light brown sugar½ tsp baking powder10g salt2 free-range eggs240ml//8½fl oz milk15g/½oz butterclear honey, to taste2 tbsp lard 150g/5½oz yellow coarse polenta 150g/5½oz plain flour 50g/1¾oz light brown sugar ½ tsp baking powder 10g salt 2 free-range eggs 240ml//8½fl oz milk 15g/½oz butter clear honey, to taste 2 tbsp lard 200g/7oz flour100g/3½oz rice flour4 tbsp cornflour¼ tsp cayenne pepper½ tsp garlic powder½ tsp onion powder1 tbsp sea salt1 tsp paprika 1 tsp baking powder 200g/7oz flour 100g/3½oz rice flour 4 tbsp cornflour ¼ tsp cayenne pepper ½ tsp garlic powder ½ tsp onion powder 1 tbsp sea salt 1 tsp paprika 1 tsp baking powder Method For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours.Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours.For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain.Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving.When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7.For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste.For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended)Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat.Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain.Serve the chicken and coleslaw on plates with the cornbread on the side. For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours. For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours. For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain. For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain. Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving. Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more. Cover and allow to marinate in the fridge for 24 hours. Taste and season with salt if necessary before serving. When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7. When you are ready to cook, preheat the oven to 220C/200C Fan/Gas 7. For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste. Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Spread with butter and honey, to taste. For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended) For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous. Do not leave unattended) Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat. Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain. Serve the chicken and coleslaw on plates with the cornbread on the side. Serve the chicken and coleslaw on plates with the cornbread on the side."
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} | 9abe601f155ba09d0593f06edc1369e815596089c98b7268068a220a30c09b1c | Roasted soy and miso cabbage recipe
Roasted soy and miso cabbage, pickled vegetables and potatoes An average of 3.0 out of 5 stars from 4 ratings This recipe uses the most delicious sticky glaze to scorch the cabbage which is then served with an array of pickled vegetables and seasonal potatoes. A feast for the eyes as well as the taste buds – all for under 400 calories per portion! 2 pointed cabbages (such as sweetheart)10 new potatoes20g/¾oz dark soy sauce10g/⅓oz white miso paste50g/1¾oz runny honey 1 egg yolk 50ml/2fl oz rapeseed oil300g/10½oz white wine vinegar100g/3½oz white granulated sugar 5g salt 2 tsp mustard seeds 6 radishes, finely sliced1 carrot, shaved into thin slices using a vegetable peeler½ fennel bulb, finely slicedfresh herbs, to garnish (such as a mix of flatleaf parsley, tarragon and chervil) 2 pointed cabbages (such as sweetheart) 10 new potatoes 20g/¾oz dark soy sauce 10g/⅓oz white miso paste 50g/1¾oz runny honey 1 egg yolk 50ml/2fl oz rapeseed oil 300g/10½oz white wine vinegar 100g/3½oz white granulated sugar 5g salt 2 tsp mustard seeds 6 radishes, finely sliced 1 carrot, shaved into thin slices using a vegetable peeler ½ fennel bulb, finely sliced fresh herbs, to garnish (such as a mix of flatleaf parsley, tarragon and chervil) Method Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool.Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved.Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well.Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.)To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool. Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved. Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well. Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well. Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.) Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.) To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. Recipe tips Feel free to use whatever seasonal vegetables are available for the pickled vegetables. The list above is just a guide – whatever you have in the fridge can be put into the pickle. | {
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"content": "Roasted soy and miso cabbage, pickled vegetables and potatoes An average of 3.0 out of 5 stars from 4 ratings This recipe uses the most delicious sticky glaze to scorch the cabbage which is then served with an array of pickled vegetables and seasonal potatoes. A feast for the eyes as well as the taste buds – all for under 400 calories per portion! 2 pointed cabbages (such as sweetheart)10 new potatoes20g/¾oz dark soy sauce10g/⅓oz white miso paste50g/1¾oz runny honey 1 egg yolk 50ml/2fl oz rapeseed oil300g/10½oz white wine vinegar100g/3½oz white granulated sugar 5g salt 2 tsp mustard seeds 6 radishes, finely sliced1 carrot, shaved into thin slices using a vegetable peeler½ fennel bulb, finely slicedfresh herbs, to garnish (such as a mix of flatleaf parsley, tarragon and chervil) 2 pointed cabbages (such as sweetheart) 10 new potatoes 20g/¾oz dark soy sauce 10g/⅓oz white miso paste 50g/1¾oz runny honey 1 egg yolk 50ml/2fl oz rapeseed oil 300g/10½oz white wine vinegar 100g/3½oz white granulated sugar 5g salt 2 tsp mustard seeds 6 radishes, finely sliced 1 carrot, shaved into thin slices using a vegetable peeler ½ fennel bulb, finely sliced fresh herbs, to garnish (such as a mix of flatleaf parsley, tarragon and chervil) Method Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool.Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved.Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well.Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.)To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool. Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved. Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well. Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well. Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.) Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.) To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. Recipe tips Feel free to use whatever seasonal vegetables are available for the pickled vegetables. The list above is just a guide – whatever you have in the fridge can be put into the pickle."
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} | 684b54aed4ad5c2aa56209684367179380ecb42074c6e91f864d56e8fa321841 | Roasted scallops with seaweed butter and girolles recipe
Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions An average of 0.0 out of 5 stars from 0 ratings A late summer-into-autumn starter that’s pretty quick to put together once you’ve left the mushrooms to marinate. 150g/5oz girolle mushrooms, brushed clean100ml/4fl oz malt vinegar4 tbsp olive oil1 fresh corn cob, kernels only3 spring onions, chopped 6 fat king scallopssalt and freshly ground black pepper 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and freshly ground black pepper 125g/4½oz soft unsalted butter (at room temperature)2 tbsp dried seaweed (or to taste)2 tbsp white miso paste 125g/4½oz soft unsalted butter (at room temperature) 2 tbsp dried seaweed (or to taste) 2 tbsp white miso paste Method To make the seaweed butter, place the ingredients into a bowl and mix together.To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. To make the seaweed butter, place the ingredients into a bowl and mix together. To make the seaweed butter, place the ingredients into a bowl and mix together. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. Recipe tips Multiply up the quantities for the scallops as needed. Any remaining butter can be stored in the fridge and added to other dishes. | {
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"content": "Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions An average of 0.0 out of 5 stars from 0 ratings A late summer-into-autumn starter that’s pretty quick to put together once you’ve left the mushrooms to marinate. 150g/5oz girolle mushrooms, brushed clean100ml/4fl oz malt vinegar4 tbsp olive oil1 fresh corn cob, kernels only3 spring onions, chopped 6 fat king scallopssalt and freshly ground black pepper 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and freshly ground black pepper 125g/4½oz soft unsalted butter (at room temperature)2 tbsp dried seaweed (or to taste)2 tbsp white miso paste 125g/4½oz soft unsalted butter (at room temperature) 2 tbsp dried seaweed (or to taste) 2 tbsp white miso paste Method To make the seaweed butter, place the ingredients into a bowl and mix together.To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. To make the seaweed butter, place the ingredients into a bowl and mix together. To make the seaweed butter, place the ingredients into a bowl and mix together. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve. To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes. Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops. Recipe tips Multiply up the quantities for the scallops as needed. Any remaining butter can be stored in the fridge and added to other dishes."
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} | 07cd61e70a6ae5f1de77621fbc2c4f7c7d543900b1f3bf00c6659f27d88ce24e | Lamb skewers with aubergine chips recipe
An average of 0.0 out of 5 stars from 0 ratings These lamb skewers are great for a summer party as they are easy to prepare and excellent for sharing. 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed1 bunch oregano, chopped6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice1 red chilli, chopped 3 tsp chilli flakes2 tbsp soft brown sugar 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1 bunch oregano, chopped 6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, chopped 3 tsp chilli flakes 2 tbsp soft brown sugar 1 tbsp chopped fresh mint1 tsp dried oregano 100g/3½oz plain flour 1 tsp baking powder pinch salt 1 aubergine, sliced into fingers sunflower oil, for deep-frying 1 tbsp chopped fresh mint 1 tsp dried oregano 100g/3½oz plain flour 1 tsp baking powder pinch salt 1 aubergine, sliced into fingers sunflower oil, for deep-frying 2 anchovies, chopped 1 tbsp baby capers 1 garlic clove, minced 1 tbsp red wine vinegar, to taste3 tbsp olive oil, to taste1 tsp chopped fresh parsley, to taste 1 tsp chopped fresh oregano, to taste 2 anchovies, chopped 1 tbsp baby capers 1 garlic clove, minced 1 tbsp red wine vinegar, to taste 3 tbsp olive oil, to taste 1 tsp chopped fresh parsley, to taste 1 tsp chopped fresh oregano, to taste 400g/14oz full-fat Greek-style yoghurt 2 tbsp chopped fresh dill1 lemon, zest and juice 400g/14oz full-fat Greek-style yoghurt 2 tbsp chopped fresh dill 1 lemon, zest and juice Method To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the dressing, mix all of the ingredients together in a bowl. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the dressing, mix all of the ingredients together in a bowl. To make the dressing, mix all of the ingredients together in a bowl. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings These lamb skewers are great for a summer party as they are easy to prepare and excellent for sharing. 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed1 bunch oregano, chopped6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice1 red chilli, chopped 3 tsp chilli flakes2 tbsp soft brown sugar 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1 bunch oregano, chopped 6 garlic cloves, minced 2 tbsp olive oil 1 lemon, zest and juice 1 red chilli, chopped 3 tsp chilli flakes 2 tbsp soft brown sugar 1 tbsp chopped fresh mint1 tsp dried oregano 100g/3½oz plain flour 1 tsp baking powder pinch salt 1 aubergine, sliced into fingers sunflower oil, for deep-frying 1 tbsp chopped fresh mint 1 tsp dried oregano 100g/3½oz plain flour 1 tsp baking powder pinch salt 1 aubergine, sliced into fingers sunflower oil, for deep-frying 2 anchovies, chopped 1 tbsp baby capers 1 garlic clove, minced 1 tbsp red wine vinegar, to taste3 tbsp olive oil, to taste1 tsp chopped fresh parsley, to taste 1 tsp chopped fresh oregano, to taste 2 anchovies, chopped 1 tbsp baby capers 1 garlic clove, minced 1 tbsp red wine vinegar, to taste 3 tbsp olive oil, to taste 1 tsp chopped fresh parsley, to taste 1 tsp chopped fresh oregano, to taste 400g/14oz full-fat Greek-style yoghurt 2 tbsp chopped fresh dill1 lemon, zest and juice 400g/14oz full-fat Greek-style yoghurt 2 tbsp chopped fresh dill 1 lemon, zest and juice Method To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the dressing, mix all of the ingredients together in a bowl. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the lamb skewers, place the lamb cubes and the remaining lamb skewer ingredients in a large bowl, mix and leave to marinate for a few hours. Stick the lamb cubes on metal skewers and cook on a hot griddle pan, turning to brown on all sides until cooked through. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the aubergine chips, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Place the mint, oregano, flour, baking powder and salt in a bowl and whisk in enough water to form a thick batter. Dip the aubergine fingers into the batter and carefully place in the deep fat fryer for 3–4 minutes. Deep fry until crispy and golden then transfer to kitchen paper to drain. To make the dressing, mix all of the ingredients together in a bowl. To make the dressing, mix all of the ingredients together in a bowl. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing. To serve, mix the yoghurt, dill and lemon zest and juice together in a bowl. Pile the aubergine chips on plates, add the yoghurt mixture on the side, top with the skewers and spoon over the caper dressing."
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} | e87a8015c5d6ff9dfa19ec23ba0a77b83a7e2d40aaa0b0a046cb46ea34a194b3 | Sausage, beans and cheese pasty recipe
An average of 4.5 out of 5 stars from 4 ratings With melting cheese on the inside and out, this pasty recipe transforms a tin of sausage and beans into something special. 1 x 400g tin sausage and beans (or any tin of beans or pasta hoops)50g/1¾oz cheddar, grated (or any cheese that melts)50g/1¾oz halloumi, diced1 x 320g/11½oz packet ready-rolled puff pastry4 tbsp vegetable oilsalt and freshly ground black pepper 1 x 400g tin sausage and beans (or any tin of beans or pasta hoops) 50g/1¾oz cheddar, grated (or any cheese that melts) 50g/1¾oz halloumi, diced 1 x 320g/11½oz packet ready-rolled puff pastry 4 tbsp vegetable oil salt and freshly ground black pepper 50g/1¾oz unsalted butter4 tbsp plain flour 500ml/18fl oz full-fat milk100g/3½oz grated cheddar 50g/1¾oz unsalted butter 4 tbsp plain flour 500ml/18fl oz full-fat milk 100g/3½oz grated cheddar 1 large courgette, peeled into ribbons1 garlic clove, chopped½ lemon, zest and juice only2 tbsp olive oil 1 large courgette, peeled into ribbons 1 garlic clove, chopped ½ lemon, zest and juice only 2 tbsp olive oil Method To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper. Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges. Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes. To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper. To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl. In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving.To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside. To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper. To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper. Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges. Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges. Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes. Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes. To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper. To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper. To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl. To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl. In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving. In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving. To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside. To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside. | {
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"title": "Sausage, beans and cheese pasty recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings With melting cheese on the inside and out, this pasty recipe transforms a tin of sausage and beans into something special. 1 x 400g tin sausage and beans (or any tin of beans or pasta hoops)50g/1¾oz cheddar, grated (or any cheese that melts)50g/1¾oz halloumi, diced1 x 320g/11½oz packet ready-rolled puff pastry4 tbsp vegetable oilsalt and freshly ground black pepper 1 x 400g tin sausage and beans (or any tin of beans or pasta hoops) 50g/1¾oz cheddar, grated (or any cheese that melts) 50g/1¾oz halloumi, diced 1 x 320g/11½oz packet ready-rolled puff pastry 4 tbsp vegetable oil salt and freshly ground black pepper 50g/1¾oz unsalted butter4 tbsp plain flour 500ml/18fl oz full-fat milk100g/3½oz grated cheddar 50g/1¾oz unsalted butter 4 tbsp plain flour 500ml/18fl oz full-fat milk 100g/3½oz grated cheddar 1 large courgette, peeled into ribbons1 garlic clove, chopped½ lemon, zest and juice only2 tbsp olive oil 1 large courgette, peeled into ribbons 1 garlic clove, chopped ½ lemon, zest and juice only 2 tbsp olive oil Method To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper. Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges. Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes. To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper. To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl. In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving.To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside. To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper. To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper. Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges. Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges. Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes. Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes. To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper. To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper. To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl. To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl. In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving. In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving. To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside. To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside."
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} | 2280eccc31ee879190692643b9197afb479b380069774cd12da78264112e9eaf | The people's Cornish pasty recipe
For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.)Wrap the pastry in cling film and chill in the fridge for one hour. Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4.Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper.Season all of the vegetables, to taste, with salt and freshly ground black pepper.When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef.Brush the edges of the pastry discs lightly all over with a little of the beaten egg. Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal.Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior).When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve. For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.) With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Wrap the pastry in cling film and chill in the fridge for one hour. Wrap the pastry in cling film and chill in the fridge for one hour. Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4. Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4. Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper. Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper. Season all of the vegetables, to taste, with salt and freshly ground black pepper. Season all of the vegetables, to taste, with salt and freshly ground black pepper. When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc. Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef. Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef. Brush the edges of the pastry discs lightly all over with a little of the beaten egg. Brush the edges of the pastry discs lightly all over with a little of the beaten egg. Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal. Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal. Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior). Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior). When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve. When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "The people's Cornish pasty recipe",
"content": "For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.)Wrap the pastry in cling film and chill in the fridge for one hour. Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4.Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper.Season all of the vegetables, to taste, with salt and freshly ground black pepper.When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef.Brush the edges of the pastry discs lightly all over with a little of the beaten egg. Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal.Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior).When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve. For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.) With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.) Wrap the pastry in cling film and chill in the fridge for one hour. Wrap the pastry in cling film and chill in the fridge for one hour. Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4. Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4. Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper. Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper. Season all of the vegetables, to taste, with salt and freshly ground black pepper. Season all of the vegetables, to taste, with salt and freshly ground black pepper. When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc. Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges. Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef. Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef. Brush the edges of the pastry discs lightly all over with a little of the beaten egg. Brush the edges of the pastry discs lightly all over with a little of the beaten egg. Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal. Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal. Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior). Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior). When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve. When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve."
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} | 6de9a78ba2153602f48f0321815ce8bdddc7779a1750caec0ab1e29ba4f10a09 | Salmon tacos with grapefruit salsa and avocado recipe
To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant. Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste. Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh.Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest.To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency. To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently.When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds. To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant. To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant. Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste. Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste. Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh. Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh. Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon. Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest. To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency. To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency. To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently. To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently. When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds. When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds. | {
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"title": "Salmon tacos with grapefruit salsa and avocado recipe",
"content": "To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant. Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste. Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh.Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest.To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency. To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently.When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds. To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. To make the salmon, preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil. To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant. To make the spice rub, heat a small frying pan then add the cumin seeds and toast until fragrant. Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste. Grind the cumin seeds in a pestle and mortar, then combine with the paprika, oregano, cayenne and garlic powder. Mix with the salt, maple syrup and oil to form a paste. Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh. Lay the salmon fillets on the baking tray and coat with the spice rub, using your hands to make sure it’s rubbed all over the flesh. Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon. Heat a heavy-based frying pan over a high heat until very hot then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. You may need to do this in batches depending on the size of your pan – don’t overcrowd them as this will prevent you from getting a good crust on your salmon. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest. Transfer the salmon to the oven, cook for 5 minutes, then remove to rest. To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency. To make the avocado crema, I find it easier to use a stick blender. Simply combine all the ingredients in a tall container (or jug) and blend until thick and creamy. (If using a food processor, use the small bowl: combine the lime juice, salt, creamed coconut and boiled water, if using, and blend until smooth, then add the rest of the ingredients and blend.) Add more lime juice or salt to taste, or an extra splash of water, if needed, to get the right consistency. To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently. To make the grapefruit salsa, combine all the ingredients in a small serving bowl and mix gently. When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds. When ready to serve, warm through your tacos, then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds."
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} | 7746edb6fc06518e46039492f4247410c42659cf1d624a579dfb3e74cd5e4ac2 | Fish tacos with tamarind aioli recipe
Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce An average of 4.6 out of 5 stars from 16 ratings Fish tacos with a Caribbean twist thanks to the deliciously tangy green mango chow and tamarind aoili. ½ garlic clove, crushed½ spring onion, green parts only, finely choppedfew fresh chives, finely chopped1 fresh coriander sprig, finely chopped1 fresh parsley sprig, finely chopped1 fresh thyme sprig, leaves only, finely chopped½ lime, juice only dash hot pepper sauce, ideally Scotch bonnet sauce ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, finely chopped ½ lime, juice only dash hot pepper sauce, ideally Scotch bonnet sauce 2 cod or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks150g/5½oz plain flour1 free-range egg, beaten150g/5½oz panko breadcrumbsvegetable oil, for deep-fryingsalt and freshly ground black pepper 2 cod or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks 150g/5½oz plain flour 1 free-range egg, beaten 150g/5½oz panko breadcrumbs vegetable oil, for deep-frying salt and freshly ground black pepper 6 tbsp mayonnaise2 heaped tbsp tamarind paste 3 garlic cloves, minced 6 tbsp mayonnaise 2 heaped tbsp tamarind paste 3 garlic cloves, minced 1 unripe (green) mango, skin removed and finely chopped1 tbsp finely chopped fresh coriander leavessplash white wine or cider vinegar ½ garlic clove, mincedsalt and freshly ground black pepper 1 unripe (green) mango, skin removed and finely chopped 1 tbsp finely chopped fresh coriander leaves splash white wine or cider vinegar ½ garlic clove, minced salt and freshly ground black pepper 2 tbsp tamarind paste½ orange, juice only 1 tsp hot pepper sauce, ideally Scotch bonnet sauce1 tbsp finely chopped fresh coriander leavespinch sugarsalt and freshly ground black pepper 2 tbsp tamarind paste ½ orange, juice only 1 tsp hot pepper sauce, ideally Scotch bonnet sauce 1 tbsp finely chopped fresh coriander leaves pinch sugar salt and freshly ground black pepper 6 x 15cm/6in corn tortillas 4 tbsp finely chopped white cabbage4 tbsp diced cucumber, peeled and seasoned with salt and sugar1 red chilli, seeds removed and finely chopped, to garnish2 tbsp micro coriander, to garnish2 tbsp micro red amaranth, to garnish1 lime, cut into wedges 6 x 15cm/6in corn tortillas 4 tbsp finely chopped white cabbage 4 tbsp diced cucumber, peeled and seasoned with salt and sugar 1 red chilli, seeds removed and finely chopped, to garnish 2 tbsp micro coriander, to garnish 2 tbsp micro red amaranth, to garnish 1 lime, cut into wedges Method To make the green seasoning, mix together all the ingredients in a small bowl. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then 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. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. To make the tamarind aioli, mix together all the ingredients and set aside.To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside.To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside.To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. To make the green seasoning, mix together all the ingredients in a small bowl. To make the green seasoning, mix together all the ingredients in a small bowl. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then the egg and then the breadcrumbs. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then 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. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. 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. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. To make the tamarind aioli, mix together all the ingredients and set aside. To make the tamarind aioli, mix together all the ingredients and set aside. To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside. To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside. To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside. To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside. To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. | {
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"title": "Fish tacos with tamarind aioli recipe",
"content": "Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce An average of 4.6 out of 5 stars from 16 ratings Fish tacos with a Caribbean twist thanks to the deliciously tangy green mango chow and tamarind aoili. ½ garlic clove, crushed½ spring onion, green parts only, finely choppedfew fresh chives, finely chopped1 fresh coriander sprig, finely chopped1 fresh parsley sprig, finely chopped1 fresh thyme sprig, leaves only, finely chopped½ lime, juice only dash hot pepper sauce, ideally Scotch bonnet sauce ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, finely chopped ½ lime, juice only dash hot pepper sauce, ideally Scotch bonnet sauce 2 cod or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks150g/5½oz plain flour1 free-range egg, beaten150g/5½oz panko breadcrumbsvegetable oil, for deep-fryingsalt and freshly ground black pepper 2 cod or other meaty white fish fillets, about 400g/14oz, skin removed and cut into chunks 150g/5½oz plain flour 1 free-range egg, beaten 150g/5½oz panko breadcrumbs vegetable oil, for deep-frying salt and freshly ground black pepper 6 tbsp mayonnaise2 heaped tbsp tamarind paste 3 garlic cloves, minced 6 tbsp mayonnaise 2 heaped tbsp tamarind paste 3 garlic cloves, minced 1 unripe (green) mango, skin removed and finely chopped1 tbsp finely chopped fresh coriander leavessplash white wine or cider vinegar ½ garlic clove, mincedsalt and freshly ground black pepper 1 unripe (green) mango, skin removed and finely chopped 1 tbsp finely chopped fresh coriander leaves splash white wine or cider vinegar ½ garlic clove, minced salt and freshly ground black pepper 2 tbsp tamarind paste½ orange, juice only 1 tsp hot pepper sauce, ideally Scotch bonnet sauce1 tbsp finely chopped fresh coriander leavespinch sugarsalt and freshly ground black pepper 2 tbsp tamarind paste ½ orange, juice only 1 tsp hot pepper sauce, ideally Scotch bonnet sauce 1 tbsp finely chopped fresh coriander leaves pinch sugar salt and freshly ground black pepper 6 x 15cm/6in corn tortillas 4 tbsp finely chopped white cabbage4 tbsp diced cucumber, peeled and seasoned with salt and sugar1 red chilli, seeds removed and finely chopped, to garnish2 tbsp micro coriander, to garnish2 tbsp micro red amaranth, to garnish1 lime, cut into wedges 6 x 15cm/6in corn tortillas 4 tbsp finely chopped white cabbage 4 tbsp diced cucumber, peeled and seasoned with salt and sugar 1 red chilli, seeds removed and finely chopped, to garnish 2 tbsp micro coriander, to garnish 2 tbsp micro red amaranth, to garnish 1 lime, cut into wedges Method To make the green seasoning, mix together all the ingredients in a small bowl. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then 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. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. To make the tamarind aioli, mix together all the ingredients and set aside.To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside.To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside.To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. To make the green seasoning, mix together all the ingredients in a small bowl. To make the green seasoning, mix together all the ingredients in a small bowl. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then the egg and then the breadcrumbs. To make the fried fish, mix the green seasoning with the fish chunks in a bowl and season with salt and pepper. Leave to marinate for about 20 minutes and then wipe away any excess marinade from the fish. Place the flour, egg and breadcrumbs in 3 wide bowls and season the flour with some salt and pepper. Dunk the fish chunks first in the flour, then 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. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. 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. Deep-fry the fish for about 3–4 minutes until golden and cooked through. Transfer to kitchen paper to drain. To make the tamarind aioli, mix together all the ingredients and set aside. To make the tamarind aioli, mix together all the ingredients and set aside. To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside. To make the green mango chow, mix together all the ingredients, season with salt and pepper and set aside. To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside. To make the tamarind pepper sauce, mix together all the ingredients, season with salt and pepper and set aside. To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges. To serve, heat the tortillas on both sides in a hot dry pan until warm and dark spots appear. Generously spread the tamarind aioli on each tortilla then top with the cabbage and cucumber and then the fried fish, green mango chow and tamarind pepper sauce. Garnish with the chillies, micro coriander and red amaranth. Serve with the lime wedges."
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} | 68336680225db26450c9499736d49fb6e9690a65f5d96106f5db81a0f6ac84ef | Roast belly of pork with root vegetables recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastbellyofporkwith_73882_16x9.jpg James Martin shows how to get perfect crackling and tender roasted meat from pork belly. 1.8 kg/3lb 15½oz belly pork, skin on4 tbsp cider vinegar3 tbsp pork dripping or butter8 bay leaves, crushed1 whole garlic, sliced in half 1.8 kg/3lb 15½oz belly pork, skin on 4 tbsp cider vinegar 3 tbsp pork dripping or butter 8 bay leaves, crushed 1 whole garlic, sliced in half 4 parsnips, cut into long wedges400g/14¼oz carrots6 whole shallots3 sprigs fresh thyme1 tbsp olive oil55g/2oz spinach 4 parsnips, cut into long wedges 400g/14¼oz carrots 6 whole shallots 3 sprigs fresh thyme 1 tbsp olive oil 55g/2oz spinach Method The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water.Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight.Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop.Pre-heat the oven to 200C/400F/Gas 6. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind.Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy. The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water. The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight. Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop. Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy. | {
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"title": "Roast belly of pork with root vegetables recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastbellyofporkwith_73882_16x9.jpg James Martin shows how to get perfect crackling and tender roasted meat from pork belly. 1.8 kg/3lb 15½oz belly pork, skin on4 tbsp cider vinegar3 tbsp pork dripping or butter8 bay leaves, crushed1 whole garlic, sliced in half 1.8 kg/3lb 15½oz belly pork, skin on 4 tbsp cider vinegar 3 tbsp pork dripping or butter 8 bay leaves, crushed 1 whole garlic, sliced in half 4 parsnips, cut into long wedges400g/14¼oz carrots6 whole shallots3 sprigs fresh thyme1 tbsp olive oil55g/2oz spinach 4 parsnips, cut into long wedges 400g/14¼oz carrots 6 whole shallots 3 sprigs fresh thyme 1 tbsp olive oil 55g/2oz spinach Method The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water.Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight.Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop.Pre-heat the oven to 200C/400F/Gas 6. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind.Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy. The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water. The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight. Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop. Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy."
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} | 32d2d13b9a3584cd0c839223d26bf1fa1771a29ee148dd43c4fa0992ff9c67a9 | Chipotle prawn tacos recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipotle_prawn_tacos_06700_16x9.jpg Spicy prawn tacos with mango salsa and fresh jalapeno coleslaw. The perfect balance of fresh and spicy. ½ pointed green cabbage, shredded 200g/7oz carrot, grated ½ tsp salt1 habanero or jalapeno chilli, very finely chopped (see recipe tip)150ml/5fl oz soured cream1 tsp onion powder1 tsp garlic powder1 tsp dried oregano1 tbsp cider vinegarsalt and freshly ground pepper ½ pointed green cabbage, shredded 200g/7oz carrot, grated ½ tsp salt 1 habanero or jalapeno chilli, very finely chopped (see recipe tip) 150ml/5fl oz soured cream 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano 1 tbsp cider vinegar salt and freshly ground pepper 1 tbsp ancho chilli paste1 tbsp olive oil2 tsp chipotle paste 1 tsp cocoa powder1 tsp light brown soft sugar1 lime, zest and juice500g/1lb 2oz raw peeled prawnsbutter or ghee for frying 1 tbsp ancho chilli paste 1 tbsp olive oil 2 tsp chipotle paste 1 tsp cocoa powder 1 tsp light brown soft sugar 1 lime, zest and juice 500g/1lb 2oz raw peeled prawns butter or ghee for frying 1 large mango, peeled and finely chopped1 red onion, finely chopped1 lime, zest and juice few springs coriander, finely chopped 1 large mango, peeled and finely chopped 1 red onion, finely chopped 1 lime, zest and juice few springs coriander, finely chopped 16 mini flour tortilla wraps 1 lime, cut into wedges 16 mini flour tortilla wraps 1 lime, cut into wedges Method To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour.To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary.To make the salsa, mix everything together and season with salt and pepper.To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze.To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all.To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary. To make the salsa, mix everything together and season with salt and pepper. To make the salsa, mix everything together and season with salt and pepper. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. Recipe tips Habanero chillies are much hotter than jalapenos, so pick whichever is best suited to your taste. | {
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"title": "Chipotle prawn tacos 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/chipotle_prawn_tacos_06700_16x9.jpg Spicy prawn tacos with mango salsa and fresh jalapeno coleslaw. The perfect balance of fresh and spicy. ½ pointed green cabbage, shredded 200g/7oz carrot, grated ½ tsp salt1 habanero or jalapeno chilli, very finely chopped (see recipe tip)150ml/5fl oz soured cream1 tsp onion powder1 tsp garlic powder1 tsp dried oregano1 tbsp cider vinegarsalt and freshly ground pepper ½ pointed green cabbage, shredded 200g/7oz carrot, grated ½ tsp salt 1 habanero or jalapeno chilli, very finely chopped (see recipe tip) 150ml/5fl oz soured cream 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano 1 tbsp cider vinegar salt and freshly ground pepper 1 tbsp ancho chilli paste1 tbsp olive oil2 tsp chipotle paste 1 tsp cocoa powder1 tsp light brown soft sugar1 lime, zest and juice500g/1lb 2oz raw peeled prawnsbutter or ghee for frying 1 tbsp ancho chilli paste 1 tbsp olive oil 2 tsp chipotle paste 1 tsp cocoa powder 1 tsp light brown soft sugar 1 lime, zest and juice 500g/1lb 2oz raw peeled prawns butter or ghee for frying 1 large mango, peeled and finely chopped1 red onion, finely chopped1 lime, zest and juice few springs coriander, finely chopped 1 large mango, peeled and finely chopped 1 red onion, finely chopped 1 lime, zest and juice few springs coriander, finely chopped 16 mini flour tortilla wraps 1 lime, cut into wedges 16 mini flour tortilla wraps 1 lime, cut into wedges Method To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour.To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary.To make the salsa, mix everything together and season with salt and pepper.To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze.To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all.To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary. To make the salsa, mix everything together and season with salt and pepper. To make the salsa, mix everything together and season with salt and pepper. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. Recipe tips Habanero chillies are much hotter than jalapenos, so pick whichever is best suited to your taste."
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} | 6147001e6ccbe068050e1dc2f7189babb64521cb0c855d5bc96d6c4f5941d4ea | Slow cooker pork belly recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sticky_pork_64290_16x9.jpg Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. 900g–1kg/2lb–2lb 4oz pork belly strips 2 garlic cloves, crushed15g/½oz fresh root ginger, peeled and cut into thin matchsticks75g/5 tbsp tomato ketchup3 tbsp dark soy sauce2 tbsp runny honeygenerous pinch Chinese five-spice powderpinch dried chilli flakesthinly sliced spring onions and toasted sesame seeds, to serve (optional) 900g–1kg/2lb–2lb 4oz pork belly strips 2 garlic cloves, crushed 15g/½oz fresh root ginger, peeled and cut into thin matchsticks 75g/5 tbsp tomato ketchup 3 tbsp dark soy sauce 2 tbsp runny honey generous pinch Chinese five-spice powder pinch dried chilli flakes thinly sliced spring onions and toasted sesame seeds, to serve (optional) Method Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid).Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside.Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork. Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like. Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid). Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid). Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside. Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside. Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork. Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork. Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like. Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like. Recipe tips If you can’t get hold of pork belly, try pork shoulder steaks instead. Soy sauces can vary. For the stickiest results, use a rich dark soy sauce. For a simpler version, cook without the ginger, five spice and chilli. You won’t get the same depth of flavour, but it will still be delicious. You could also try swapping the fresh ginger for stem ginger for a milder, sweeter flavour. Any leftover pork can be cooled and frozen in a lidded container for up to a month. Thaw fully, then reheat in a loosely covered dish in the microwave until piping hot throughout. | {
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"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sticky_pork_64290_16x9.jpg Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. 900g–1kg/2lb–2lb 4oz pork belly strips 2 garlic cloves, crushed15g/½oz fresh root ginger, peeled and cut into thin matchsticks75g/5 tbsp tomato ketchup3 tbsp dark soy sauce2 tbsp runny honeygenerous pinch Chinese five-spice powderpinch dried chilli flakesthinly sliced spring onions and toasted sesame seeds, to serve (optional) 900g–1kg/2lb–2lb 4oz pork belly strips 2 garlic cloves, crushed 15g/½oz fresh root ginger, peeled and cut into thin matchsticks 75g/5 tbsp tomato ketchup 3 tbsp dark soy sauce 2 tbsp runny honey generous pinch Chinese five-spice powder pinch dried chilli flakes thinly sliced spring onions and toasted sesame seeds, to serve (optional) Method Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid).Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside.Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork. Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like. Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid). Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid). Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside. Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside. Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork. Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork. Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like. Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like. Recipe tips If you can’t get hold of pork belly, try pork shoulder steaks instead. Soy sauces can vary. For the stickiest results, use a rich dark soy sauce. For a simpler version, cook without the ginger, five spice and chilli. You won’t get the same depth of flavour, but it will still be delicious. You could also try swapping the fresh ginger for stem ginger for a milder, sweeter flavour. Any leftover pork can be cooled and frozen in a lidded container for up to a month. Thaw fully, then reheat in a loosely covered dish in the microwave until piping hot throughout."
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} | e163ce3ed2c15413524e1d4978403cbc2f83e42d6ef5c05c55013db69434babb | Spare ribs with sweet potato chips recipe
An average of 4.5 out of 5 stars from 2 ratings Sticky spare ribs are coated in a spicy glaze before being slowly roasted until tender. The ribs are served with chips, roasted onions and sweet and sour peppers. 750g/1lb 10oz pork baby back ribs125ml/4fl oz honey2 tbsp tomato ketchup30g/1oz tomato purée 3 tbsp chipotle chilli sauce 3 garlic cloves, finely chopped2 tbsp cider vinegar 2 tsp hot smoked paprika 300ml/10fl oz white wine 750g/1lb 10oz pork baby back ribs 125ml/4fl oz honey 2 tbsp tomato ketchup 30g/1oz tomato purée 3 tbsp chipotle chilli sauce 3 garlic cloves, finely chopped 2 tbsp cider vinegar 2 tsp hot smoked paprika 300ml/10fl oz white wine 25g/1oz butter2 large white onions, 1 halved horizontally, 1 finely chopped few sprigs thyme, leaves picked1 bay leaf 2 garlic cloves, finely choppedcornflour, for thickening (optional)1 tsp olive oil 25g/1oz butter 2 large white onions, 1 halved horizontally, 1 finely chopped few sprigs thyme, leaves picked 1 bay leaf 2 garlic cloves, finely chopped cornflour, for thickening (optional) 1 tsp olive oil 1 tbsp olive oil3 red peppers, thinly sliced 1 tbsp caster sugar3 tbsp balsamic vinegar 3 tbsp Moscatel or white wine vinegar 1 tbsp chopped fresh flatleaf parsleysalt 1 tbsp olive oil 3 red peppers, thinly sliced 1 tbsp caster sugar 3 tbsp balsamic vinegar 3 tbsp Moscatel or white wine vinegar 1 tbsp chopped fresh flatleaf parsley salt 2 large sweet potatoes, peeled and cut into matchsticks 50g/1¾oz fine semolinasea salt chopped fresh rosemary, to garnishpinch smoked paprika, to garnish 2 large sweet potatoes, peeled and cut into matchsticks 50g/1¾oz fine semolina sea salt chopped fresh rosemary, to garnish pinch smoked paprika, to garnish Method To make the spare ribs, preheat the oven to 180C/160C Fan/Gas 4.Place the ribs in a roasting tin. Mix the remaining ingredients, except the wine, together in a bowl and rub all over the ribs. Pour the wine into the tin. Cover with foil and roast for 2 hours until tender. Preheat the grill to hot. Remove the ribs from the tin and grill until sticky and blistered. Transfer the cooking liquor from the tin to a saucepan and reduce down to a sauce that is a coating consistency. Brush the ribs with the sauce and leave to rest. To make the roasted onions, preheat the oven to 200C/180C Fan/Gas 6. Heat the butter in a frying pan and fry the chopped onion, thyme, bay and garlic until the onion is softened. Remove the bay leaf and blitz to a smooth purée with a hand blender or in a food processor. If it needs thickening, add enough cornflour to achieve the desired consistency. Heat the oil in a frying pan and cook the onion halves until just browned. Transfer to a roasting tin and roast in the oven for 45 minutes until soft. Scoop out the centre of the onions and fill with the purée. To make the sweet and sour peppers, heat the oil in a frying pan and fry the pepper for 20 minutes, or until slightly caramelised. Add the sugar and vinegars and season with salt. Stir in the parsley. To make the sweet potato chips, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat the chips in the semolina flour and fry the sweet potatoes for 2–3 minutes, transfer to kitchen paper to drain and sprinkle with the sea salt, rosemary and paprika. To serve, place the ribs on a serving platter and serve with the roasted onions, peppers and chips. To make the spare ribs, preheat the oven to 180C/160C Fan/Gas 4. To make the spare ribs, preheat the oven to 180C/160C Fan/Gas 4. Place the ribs in a roasting tin. Mix the remaining ingredients, except the wine, together in a bowl and rub all over the ribs. Pour the wine into the tin. Cover with foil and roast for 2 hours until tender. Place the ribs in a roasting tin. Mix the remaining ingredients, except the wine, together in a bowl and rub all over the ribs. Pour the wine into the tin. Cover with foil and roast for 2 hours until tender. Preheat the grill to hot. Remove the ribs from the tin and grill until sticky and blistered. Transfer the cooking liquor from the tin to a saucepan and reduce down to a sauce that is a coating consistency. Brush the ribs with the sauce and leave to rest. Preheat the grill to hot. Remove the ribs from the tin and grill until sticky and blistered. Transfer the cooking liquor from the tin to a saucepan and reduce down to a sauce that is a coating consistency. Brush the ribs with the sauce and leave to rest. To make the roasted onions, preheat the oven to 200C/180C Fan/Gas 6. Heat the butter in a frying pan and fry the chopped onion, thyme, bay and garlic until the onion is softened. Remove the bay leaf and blitz to a smooth purée with a hand blender or in a food processor. If it needs thickening, add enough cornflour to achieve the desired consistency. Heat the oil in a frying pan and cook the onion halves until just browned. Transfer to a roasting tin and roast in the oven for 45 minutes until soft. Scoop out the centre of the onions and fill with the purée. To make the roasted onions, preheat the oven to 200C/180C Fan/Gas 6. Heat the butter in a frying pan and fry the chopped onion, thyme, bay and garlic until the onion is softened. Remove the bay leaf and blitz to a smooth purée with a hand blender or in a food processor. If it needs thickening, add enough cornflour to achieve the desired consistency. Heat the oil in a frying pan and cook the onion halves until just browned. Transfer to a roasting tin and roast in the oven for 45 minutes until soft. Scoop out the centre of the onions and fill with the purée. To make the sweet and sour peppers, heat the oil in a frying pan and fry the pepper for 20 minutes, or until slightly caramelised. Add the sugar and vinegars and season with salt. Stir in the parsley. To make the sweet and sour peppers, heat the oil in a frying pan and fry the pepper for 20 minutes, or until slightly caramelised. Add the sugar and vinegars and season with salt. Stir in the parsley. To make the sweet potato chips, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat the chips in the semolina flour and fry the sweet potatoes for 2–3 minutes, transfer to kitchen paper to drain and sprinkle with the sea salt, rosemary and paprika. To make the sweet potato chips, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat the chips in the semolina flour and fry the sweet potatoes for 2–3 minutes, transfer to kitchen paper to drain and sprinkle with the sea salt, rosemary and paprika. To serve, place the ribs on a serving platter and serve with the roasted onions, peppers and chips. To serve, place the ribs on a serving platter and serve with the roasted onions, peppers and chips. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings Sticky spare ribs are coated in a spicy glaze before being slowly roasted until tender. The ribs are served with chips, roasted onions and sweet and sour peppers. 750g/1lb 10oz pork baby back ribs125ml/4fl oz honey2 tbsp tomato ketchup30g/1oz tomato purée 3 tbsp chipotle chilli sauce 3 garlic cloves, finely chopped2 tbsp cider vinegar 2 tsp hot smoked paprika 300ml/10fl oz white wine 750g/1lb 10oz pork baby back ribs 125ml/4fl oz honey 2 tbsp tomato ketchup 30g/1oz tomato purée 3 tbsp chipotle chilli sauce 3 garlic cloves, finely chopped 2 tbsp cider vinegar 2 tsp hot smoked paprika 300ml/10fl oz white wine 25g/1oz butter2 large white onions, 1 halved horizontally, 1 finely chopped few sprigs thyme, leaves picked1 bay leaf 2 garlic cloves, finely choppedcornflour, for thickening (optional)1 tsp olive oil 25g/1oz butter 2 large white onions, 1 halved horizontally, 1 finely chopped few sprigs thyme, leaves picked 1 bay leaf 2 garlic cloves, finely chopped cornflour, for thickening (optional) 1 tsp olive oil 1 tbsp olive oil3 red peppers, thinly sliced 1 tbsp caster sugar3 tbsp balsamic vinegar 3 tbsp Moscatel or white wine vinegar 1 tbsp chopped fresh flatleaf parsleysalt 1 tbsp olive oil 3 red peppers, thinly sliced 1 tbsp caster sugar 3 tbsp balsamic vinegar 3 tbsp Moscatel or white wine vinegar 1 tbsp chopped fresh flatleaf parsley salt 2 large sweet potatoes, peeled and cut into matchsticks 50g/1¾oz fine semolinasea salt chopped fresh rosemary, to garnishpinch smoked paprika, to garnish 2 large sweet potatoes, peeled and cut into matchsticks 50g/1¾oz fine semolina sea salt chopped fresh rosemary, to garnish pinch smoked paprika, to garnish Method To make the spare ribs, preheat the oven to 180C/160C Fan/Gas 4.Place the ribs in a roasting tin. Mix the remaining ingredients, except the wine, together in a bowl and rub all over the ribs. Pour the wine into the tin. Cover with foil and roast for 2 hours until tender. Preheat the grill to hot. Remove the ribs from the tin and grill until sticky and blistered. Transfer the cooking liquor from the tin to a saucepan and reduce down to a sauce that is a coating consistency. Brush the ribs with the sauce and leave to rest. To make the roasted onions, preheat the oven to 200C/180C Fan/Gas 6. Heat the butter in a frying pan and fry the chopped onion, thyme, bay and garlic until the onion is softened. Remove the bay leaf and blitz to a smooth purée with a hand blender or in a food processor. If it needs thickening, add enough cornflour to achieve the desired consistency. Heat the oil in a frying pan and cook the onion halves until just browned. Transfer to a roasting tin and roast in the oven for 45 minutes until soft. Scoop out the centre of the onions and fill with the purée. To make the sweet and sour peppers, heat the oil in a frying pan and fry the pepper for 20 minutes, or until slightly caramelised. Add the sugar and vinegars and season with salt. Stir in the parsley. To make the sweet potato chips, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat the chips in the semolina flour and fry the sweet potatoes for 2–3 minutes, transfer to kitchen paper to drain and sprinkle with the sea salt, rosemary and paprika. To serve, place the ribs on a serving platter and serve with the roasted onions, peppers and chips. To make the spare ribs, preheat the oven to 180C/160C Fan/Gas 4. To make the spare ribs, preheat the oven to 180C/160C Fan/Gas 4. Place the ribs in a roasting tin. Mix the remaining ingredients, except the wine, together in a bowl and rub all over the ribs. Pour the wine into the tin. Cover with foil and roast for 2 hours until tender. Place the ribs in a roasting tin. Mix the remaining ingredients, except the wine, together in a bowl and rub all over the ribs. Pour the wine into the tin. Cover with foil and roast for 2 hours until tender. Preheat the grill to hot. Remove the ribs from the tin and grill until sticky and blistered. Transfer the cooking liquor from the tin to a saucepan and reduce down to a sauce that is a coating consistency. Brush the ribs with the sauce and leave to rest. Preheat the grill to hot. Remove the ribs from the tin and grill until sticky and blistered. Transfer the cooking liquor from the tin to a saucepan and reduce down to a sauce that is a coating consistency. Brush the ribs with the sauce and leave to rest. To make the roasted onions, preheat the oven to 200C/180C Fan/Gas 6. Heat the butter in a frying pan and fry the chopped onion, thyme, bay and garlic until the onion is softened. Remove the bay leaf and blitz to a smooth purée with a hand blender or in a food processor. If it needs thickening, add enough cornflour to achieve the desired consistency. Heat the oil in a frying pan and cook the onion halves until just browned. Transfer to a roasting tin and roast in the oven for 45 minutes until soft. Scoop out the centre of the onions and fill with the purée. To make the roasted onions, preheat the oven to 200C/180C Fan/Gas 6. Heat the butter in a frying pan and fry the chopped onion, thyme, bay and garlic until the onion is softened. Remove the bay leaf and blitz to a smooth purée with a hand blender or in a food processor. If it needs thickening, add enough cornflour to achieve the desired consistency. Heat the oil in a frying pan and cook the onion halves until just browned. Transfer to a roasting tin and roast in the oven for 45 minutes until soft. Scoop out the centre of the onions and fill with the purée. To make the sweet and sour peppers, heat the oil in a frying pan and fry the pepper for 20 minutes, or until slightly caramelised. Add the sugar and vinegars and season with salt. Stir in the parsley. To make the sweet and sour peppers, heat the oil in a frying pan and fry the pepper for 20 minutes, or until slightly caramelised. Add the sugar and vinegars and season with salt. Stir in the parsley. To make the sweet potato chips, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat the chips in the semolina flour and fry the sweet potatoes for 2–3 minutes, transfer to kitchen paper to drain and sprinkle with the sea salt, rosemary and paprika. To make the sweet potato chips, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Coat the chips in the semolina flour and fry the sweet potatoes for 2–3 minutes, transfer to kitchen paper to drain and sprinkle with the sea salt, rosemary and paprika. To serve, place the ribs on a serving platter and serve with the roasted onions, peppers and chips. To serve, place the ribs on a serving platter and serve with the roasted onions, peppers and chips."
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} | 2a673fb836af7227e5ac725665658bbe4cf05ae0011cbdea93db08c0eb05a1fa | Sweet and sticky ribs recipe
For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine. Add the ribs. If time allows, cover and chill for up to 24 hours.Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender.Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil.Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray.Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown.To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers. For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine. For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine. Add the ribs. If time allows, cover and chill for up to 24 hours. Add the ribs. If time allows, cover and chill for up to 24 hours. Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs. Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender. Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency. Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil. Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray. Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray. Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown. Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown. To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers. To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers. | {
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"title": "Sweet and sticky ribs recipe",
"content": "For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine. Add the ribs. If time allows, cover and chill for up to 24 hours.Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender.Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil.Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray.Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown.To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers. For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine. For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine. Add the ribs. If time allows, cover and chill for up to 24 hours. Add the ribs. If time allows, cover and chill for up to 24 hours. Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs. Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender. Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency. Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil. Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray. Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray. Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown. Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown. To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers. To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers."
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} | 5ba1c3c9cac86951230045289711c7da8558656ff5e810f942e8a1424223f942 | Pork fest recipe
Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water. Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool. Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened. Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft. Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper.Preheat the oven to 230C/210C Fan/Gas 8.Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary.Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown. Turn over the meat and fry on the other side until browned.Spoon over the remaining sauce and continue to cook until the pork belly is warmed through.To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad. Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water. Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water. Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool. Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool. Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened. Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened. Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft. Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft. Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper. Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary. Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary. Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown. Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown. Turn over the meat and fry on the other side until browned. Turn over the meat and fry on the other side until browned. Spoon over the remaining sauce and continue to cook until the pork belly is warmed through. Spoon over the remaining sauce and continue to cook until the pork belly is warmed through. To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad. To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork fest recipe",
"content": "Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water. Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool. Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened. Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft. Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper.Preheat the oven to 230C/210C Fan/Gas 8.Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary.Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown. Turn over the meat and fry on the other side until browned.Spoon over the remaining sauce and continue to cook until the pork belly is warmed through.To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad. Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water. Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water. Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool. Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool. Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened. Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened. Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft. Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft. Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper. Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary. Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary. Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown. Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown. Turn over the meat and fry on the other side until browned. Turn over the meat and fry on the other side until browned. Spoon over the remaining sauce and continue to cook until the pork belly is warmed through. Spoon over the remaining sauce and continue to cook until the pork belly is warmed through. To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad. To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad."
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} | d2392824edb95ebb37f7aacdb6e5bd22a75d1decf418b5224c99cff285628164 | Chicken and chorizo with paprika and red wine recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandchorizoste_88444_16x9.jpg Looking for a tasty meal for one? This simple dish combines the wonderful flavours of chorizo and paprika and is topped with some fresh herbs to make it extra special. 2 tsp smoked paprika1 tsp chilli powder1 chicken thigh, bone removed2 tbsp olive oil½ onion, finely sliced2 garlic cloves, finely chopped1 small chorizo sausage, chopped100ml/3½fl oz red wine50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first)1 tbsp chopped fresh chiveschopped fresh parsley, to garnishsalt and freshly ground black pepper 2 tsp smoked paprika 1 tsp chilli powder 1 chicken thigh, bone removed 2 tbsp olive oil ½ onion, finely sliced 2 garlic cloves, finely chopped 1 small chorizo sausage, chopped 100ml/3½fl oz red wine 50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first) 1 tbsp chopped fresh chives chopped fresh parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through.Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir.Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine.Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir. Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir. Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine. Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine. Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. | {
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"title": "Chicken and chorizo with paprika and red wine recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandchorizoste_88444_16x9.jpg Looking for a tasty meal for one? This simple dish combines the wonderful flavours of chorizo and paprika and is topped with some fresh herbs to make it extra special. 2 tsp smoked paprika1 tsp chilli powder1 chicken thigh, bone removed2 tbsp olive oil½ onion, finely sliced2 garlic cloves, finely chopped1 small chorizo sausage, chopped100ml/3½fl oz red wine50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first)1 tbsp chopped fresh chiveschopped fresh parsley, to garnishsalt and freshly ground black pepper 2 tsp smoked paprika 1 tsp chilli powder 1 chicken thigh, bone removed 2 tbsp olive oil ½ onion, finely sliced 2 garlic cloves, finely chopped 1 small chorizo sausage, chopped 100ml/3½fl oz red wine 50g/1¾oz broad beans, skins removed (frozen is fine, but defrost first) 1 tbsp chopped fresh chives chopped fresh parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through.Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir.Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine.Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. In a bowl, combine the smoked paprika, chilli powder, salt and pepper. Open out the chicken thigh so that it's flat and roll in the spice mixture to coat. Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides. Transfer to the oven and roast for 10-12 minutes, or until cooked through. Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir. Meanwhile, heat the remaining tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad beans and stir. Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine. Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine. Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve. Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve."
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} | cf6f615138e3ef365dce55c45d8ba49c915353112b85f0952dc4099d0ff6d2bf | Spaghetti all'arrabbiata recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettiarrabiata_83964_16x9.jpg Simple, tasty and very quick to make - try spaghetti all'arrabbiata for dinner tonight. 1 tbsp olive oil1 garlic clove, chopped½ tsp dried chilli flakes110g/4oz spinach200g/7oz can cherry tomatoes110g/4oz spaghetti, cooked according to packet instructionsfresh chives, chopped, to serve 1 tbsp olive oil 1 garlic clove, chopped ½ tsp dried chilli flakes 110g/4oz spinach 200g/7oz can cherry tomatoes 110g/4oz spaghetti, cooked according to packet instructions fresh chives, chopped, to serve Method Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes.Add the spinach and let it wilt, stirring for two minutes.Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown.Stir through the cooked spaghetti. To serve, place into a bowl and garnish with chives. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes. Add the spinach and let it wilt, stirring for two minutes. Add the spinach and let it wilt, stirring for two minutes. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown. Stir through the cooked spaghetti. Stir through the cooked spaghetti. To serve, place into a bowl and garnish with chives. To serve, place into a bowl and garnish with chives. | {
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"title": "Spaghetti all'arrabbiata recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettiarrabiata_83964_16x9.jpg Simple, tasty and very quick to make - try spaghetti all'arrabbiata for dinner tonight. 1 tbsp olive oil1 garlic clove, chopped½ tsp dried chilli flakes110g/4oz spinach200g/7oz can cherry tomatoes110g/4oz spaghetti, cooked according to packet instructionsfresh chives, chopped, to serve 1 tbsp olive oil 1 garlic clove, chopped ½ tsp dried chilli flakes 110g/4oz spinach 200g/7oz can cherry tomatoes 110g/4oz spaghetti, cooked according to packet instructions fresh chives, chopped, to serve Method Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes.Add the spinach and let it wilt, stirring for two minutes.Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown.Stir through the cooked spaghetti. To serve, place into a bowl and garnish with chives. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes. Heat the oil in a deep frying pan, add the garlic and chilli flakes and cook over a low heat for three minutes. Add the spinach and let it wilt, stirring for two minutes. Add the spinach and let it wilt, stirring for two minutes. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown. Add the cherry tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to breakdown. Stir through the cooked spaghetti. Stir through the cooked spaghetti. To serve, place into a bowl and garnish with chives. To serve, place into a bowl and garnish with chives."
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} | 4eb85775a819c613a0055fa206a83b070541eb0074c84c32e292fa3b206db1dc | Chicken fajita pasta recipe
An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fajita_pasta_15932_16x9.jpg All the flavours and texture of fajitas in a comforting bowl of pasta! This is utterly delicious, especially when topped with some grated cheese, a dollop of crème fraîche and some pickled jalapeños. 400g/14oz short pasta, such as penne or fusilli2 tbsp olive oil 1 onion, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 green pepper, thinly sliced 2 chicken breast fillets, thinly sliced 1 tsp dried oregano1 tsp smoked paprika1 tsp ground coriander 1 tsp ground cumin 75g/2¾oz full-fat crème fraîche, plus extra to servesalt and freshly ground black pepper100g/3½oz grated cheddar, to serve pickled jalapeños, to serve 400g/14oz short pasta, such as penne or fusilli 2 tbsp olive oil 1 onion, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 green pepper, thinly sliced 2 chicken breast fillets, thinly sliced 1 tsp dried oregano 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 75g/2¾oz full-fat crème fraîche, plus extra to serve salt and freshly ground black pepper 100g/3½oz grated cheddar, to serve pickled jalapeños, to serve Method Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan over a medium–high heat. Stir-fry the onions and peppers for 5 minutes, or until starting to colour. Push the peppers and onions to one side and add the chicken and spices. Fry for 5 minutes, then stir the chicken into the peppers. Stir the crème fraîche into the chicken mixture, then slowly add the reserved pasta water. Season with salt and pepper then fold in the pasta and allow to heat through for a few minutes. Divide between pasta bowls and sprinkle over the cheese. Serve with the jalapeños and a dollop of crème fraîche. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan over a medium–high heat. Stir-fry the onions and peppers for 5 minutes, or until starting to colour. Push the peppers and onions to one side and add the chicken and spices. Fry for 5 minutes, then stir the chicken into the peppers. Meanwhile, heat the oil in a large frying pan over a medium–high heat. Stir-fry the onions and peppers for 5 minutes, or until starting to colour. Push the peppers and onions to one side and add the chicken and spices. Fry for 5 minutes, then stir the chicken into the peppers. Stir the crème fraîche into the chicken mixture, then slowly add the reserved pasta water. Season with salt and pepper then fold in the pasta and allow to heat through for a few minutes. Divide between pasta bowls and sprinkle over the cheese. Serve with the jalapeños and a dollop of crème fraîche. Stir the crème fraîche into the chicken mixture, then slowly add the reserved pasta water. Season with salt and pepper then fold in the pasta and allow to heat through for a few minutes. Divide between pasta bowls and sprinkle over the cheese. Serve with the jalapeños and a dollop of crème fraîche. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_fajita_pasta_15932",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken fajita pasta recipe",
"content": "An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fajita_pasta_15932_16x9.jpg All the flavours and texture of fajitas in a comforting bowl of pasta! This is utterly delicious, especially when topped with some grated cheese, a dollop of crème fraîche and some pickled jalapeños. 400g/14oz short pasta, such as penne or fusilli2 tbsp olive oil 1 onion, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 green pepper, thinly sliced 2 chicken breast fillets, thinly sliced 1 tsp dried oregano1 tsp smoked paprika1 tsp ground coriander 1 tsp ground cumin 75g/2¾oz full-fat crème fraîche, plus extra to servesalt and freshly ground black pepper100g/3½oz grated cheddar, to serve pickled jalapeños, to serve 400g/14oz short pasta, such as penne or fusilli 2 tbsp olive oil 1 onion, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 green pepper, thinly sliced 2 chicken breast fillets, thinly sliced 1 tsp dried oregano 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 75g/2¾oz full-fat crème fraîche, plus extra to serve salt and freshly ground black pepper 100g/3½oz grated cheddar, to serve pickled jalapeños, to serve Method Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan over a medium–high heat. Stir-fry the onions and peppers for 5 minutes, or until starting to colour. Push the peppers and onions to one side and add the chicken and spices. Fry for 5 minutes, then stir the chicken into the peppers. Stir the crème fraîche into the chicken mixture, then slowly add the reserved pasta water. Season with salt and pepper then fold in the pasta and allow to heat through for a few minutes. Divide between pasta bowls and sprinkle over the cheese. Serve with the jalapeños and a dollop of crème fraîche. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan over a medium–high heat. Stir-fry the onions and peppers for 5 minutes, or until starting to colour. Push the peppers and onions to one side and add the chicken and spices. Fry for 5 minutes, then stir the chicken into the peppers. Meanwhile, heat the oil in a large frying pan over a medium–high heat. Stir-fry the onions and peppers for 5 minutes, or until starting to colour. Push the peppers and onions to one side and add the chicken and spices. Fry for 5 minutes, then stir the chicken into the peppers. Stir the crème fraîche into the chicken mixture, then slowly add the reserved pasta water. Season with salt and pepper then fold in the pasta and allow to heat through for a few minutes. Divide between pasta bowls and sprinkle over the cheese. Serve with the jalapeños and a dollop of crème fraîche. Stir the crème fraîche into the chicken mixture, then slowly add the reserved pasta water. Season with salt and pepper then fold in the pasta and allow to heat through for a few minutes. Divide between pasta bowls and sprinkle over the cheese. Serve with the jalapeños and a dollop of crème fraîche."
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} | 09b9b0167684ad50afe5df88135f3cd5a3116f5941e8ea480e432c164490c80b | Penne with courgette flowers recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smallpennepastawithc_11691_16x9.jpg At last - a recipe using courgette flowers without deep-frying! This dish is as colourful as it is easy. 8 tbsp olive oil2 garlic cloves, bashed, but left whole 2 anchovy fillets 2 small onions, sliced finely2 small courgettes, sliced lengthways finely240ml/8fl oz approx vegetable stock16 courgette flowers, torn in half 20 fresh basil leaves salt and feashly ground black pepper to taste 255g/9oz dried pennette pasta (or another type of short dried pasta) 30g/1oz parmesan cheese, freshly grated extra virgin olive oil, for drizzling 8 tbsp olive oil 2 garlic cloves, bashed, but left whole 2 anchovy fillets 2 small onions, sliced finely 2 small courgettes, sliced lengthways finely 240ml/8fl oz approx vegetable stock 16 courgette flowers, torn in half 20 fresh basil leaves salt and feashly ground black pepper to taste 255g/9oz dried pennette pasta (or another type of short dried pasta) 30g/1oz parmesan cheese, freshly grated extra virgin olive oil, for drizzling Method Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty!Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Add the onions and sweat. Then add the courgettes. Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. Meanwhile, cook the pasta until "al dente" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. | {
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"title": "Penne with courgette flowers recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smallpennepastawithc_11691_16x9.jpg At last - a recipe using courgette flowers without deep-frying! This dish is as colourful as it is easy. 8 tbsp olive oil2 garlic cloves, bashed, but left whole 2 anchovy fillets 2 small onions, sliced finely2 small courgettes, sliced lengthways finely240ml/8fl oz approx vegetable stock16 courgette flowers, torn in half 20 fresh basil leaves salt and feashly ground black pepper to taste 255g/9oz dried pennette pasta (or another type of short dried pasta) 30g/1oz parmesan cheese, freshly grated extra virgin olive oil, for drizzling 8 tbsp olive oil 2 garlic cloves, bashed, but left whole 2 anchovy fillets 2 small onions, sliced finely 2 small courgettes, sliced lengthways finely 240ml/8fl oz approx vegetable stock 16 courgette flowers, torn in half 20 fresh basil leaves salt and feashly ground black pepper to taste 255g/9oz dried pennette pasta (or another type of short dried pasta) 30g/1oz parmesan cheese, freshly grated extra virgin olive oil, for drizzling Method Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty!Meanwhile, cook the pasta until \"al dente\" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon. Add the onions and sweat. Then add the courgettes. Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty! Meanwhile, cook the pasta until \"al dente\" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil. Meanwhile, cook the pasta until \"al dente\" and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil."
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"$oid": "68bad6b3eb3bdbfd0cc01954"
} | 2f2e5d363d620c009655f59f429d0391ba11f666f07bb9d9c0133b947243fb30 | Pea and pesto spaghetti recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_and_pesto_spaghetti_08920_16x9.jpg A quick and easy midweek pasta dinner. Adding peas to the pesto gives a lovely natural fresh flavour. Use fresh garden peas, if you grow them, instead of petits pois. We have used cashew nuts instead of pine nuts, which is much cheaper and gives a lovely creaminess to the sauce. For this recipe you will need a small food processor. 250g/9oz frozen petits pois, or fresh garden peas115g/4oz unsalted cashew nuts55g/2oz Parmesan, grated, plus extra to serve (optional)2 large garlic cloves, halvedlarge bunch basil, roughly chopped 100ml/3½fl oz olive oil350g/12oz spaghettisalt and freshly ground black pepper 250g/9oz frozen petits pois, or fresh garden peas 115g/4oz unsalted cashew nuts 55g/2oz Parmesan, grated, plus extra to serve (optional) 2 large garlic cloves, halved large bunch basil, roughly chopped 100ml/3½fl oz olive oil 350g/12oz spaghetti salt and freshly ground black pepper Method Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste.Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining.Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated.Season generously with black pepper and serve with extra Parmesan, if using. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated. Season generously with black pepper and serve with extra Parmesan, if using. Season generously with black pepper and serve with extra Parmesan, if using. Recipe tips The pea pesto can be made up to 6 hours ahead. In November 2023, this recipe was costed at an average of £4.58 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. | {
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"url": "https://www.bbc.co.uk/food/recipes/pea_and_pesto_spaghetti_08920",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pea and pesto spaghetti 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/pea_and_pesto_spaghetti_08920_16x9.jpg A quick and easy midweek pasta dinner. Adding peas to the pesto gives a lovely natural fresh flavour. Use fresh garden peas, if you grow them, instead of petits pois. We have used cashew nuts instead of pine nuts, which is much cheaper and gives a lovely creaminess to the sauce. For this recipe you will need a small food processor. 250g/9oz frozen petits pois, or fresh garden peas115g/4oz unsalted cashew nuts55g/2oz Parmesan, grated, plus extra to serve (optional)2 large garlic cloves, halvedlarge bunch basil, roughly chopped 100ml/3½fl oz olive oil350g/12oz spaghettisalt and freshly ground black pepper 250g/9oz frozen petits pois, or fresh garden peas 115g/4oz unsalted cashew nuts 55g/2oz Parmesan, grated, plus extra to serve (optional) 2 large garlic cloves, halved large bunch basil, roughly chopped 100ml/3½fl oz olive oil 350g/12oz spaghetti salt and freshly ground black pepper Method Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste.Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining.Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated.Season generously with black pepper and serve with extra Parmesan, if using. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated. Season generously with black pepper and serve with extra Parmesan, if using. Season generously with black pepper and serve with extra Parmesan, if using. Recipe tips The pea pesto can be made up to 6 hours ahead. In November 2023, this recipe was costed at an average of £4.58 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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