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} | c064e8bf7db646102da70acca3b03a7f2a2823336b0e8bc5488781fba0f6213f | Chicken with rice (arroz con pollo) recipe
For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.Add the lager, stir well, then bring the mixture to the boil.Add the chicken stock and return the mixture to the boil, then stir in the rice. Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge. For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.) For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.) Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil. Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes. Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.) Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.) Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant. Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened. Add the lager, stir well, then bring the mixture to the boil. Add the lager, stir well, then bring the mixture to the boil. Add the chicken stock and return the mixture to the boil, then stir in the rice. Add the chicken stock and return the mixture to the boil, then stir in the rice. Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes. Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender. Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper. Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge. To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken with rice (arroz con pollo) recipe",
"content": "For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.Add the lager, stir well, then bring the mixture to the boil.Add the chicken stock and return the mixture to the boil, then stir in the rice. Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge. For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.) For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.) Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil. Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes. Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.) Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.) Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant. Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened. Add the lager, stir well, then bring the mixture to the boil. Add the lager, stir well, then bring the mixture to the boil. Add the chicken stock and return the mixture to the boil, then stir in the rice. Add the chicken stock and return the mixture to the boil, then stir in the rice. Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes. Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender. Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper. Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge. To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge."
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} | a57574442f37bf8403e3e22eee08612f7e20ddaee0dffadf0408c776bec37f2c | Perfect roast duck with bread sauce recipe
Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper.Season the duck inside and out with salt and freshly ground black pepper. Add the thyme and rosemary sprigs to the cavity, then pour in 125ml/4fl oz of cold water, angling the duck so that the water does not spill out. Seal the cavity by tucking in the neck of the duck.Chill the duck in the fridge for three hours. (Return to room temperature before cooking.)When ready to cook the duck, preheat the oven to 220C/450F/Gas 8.Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml/12½fl oz of boiling water over the duck and into the roasting tray. Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked).Place the onion halves on either side of the duck and lay the bacon rashers over the breast. Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges.Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast again later.Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan, add the onion halves, cloves, peppercorns, mace (or nutmeg) and salt and heat over a medium heat, stirring well, until the milk starts to simmer. (NB: Do not allow the milk to boil.) Continue to simmer the milk, without boiling, for 4-5 minutes, then remove the pan from the heat and set aside, covered, for one hour to allow the flavours to infuse.When the oven temperature has reduced, return the duck to the oven and roast, uncovered, for a further hour, basting all over at 30 minute intervals with the juices from the roasting tray. Remove the bird from the oven and set aside to rest, loosely covered, for 40 minutes. Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.)Meanwhile, when the milk for the bread sauce has infused, add the breadcrumbs to a clean saucepan and strain the infused milk over the breadcrumbs through a fine sieve to collect the onion and spices. Stir once and set aside to soak for five minutes.Heat the bread mixture over a medium heat, stirring regularly, for 8-10 minutes, or until the bread has absorbed most of the liquid and the mixture has thickened, then remove the pan from the heat and stir in the butter until the butter has melted and the bread sauce resembles porridge. (If the sauce is too thick add a little more milk to loosen it.)To cook the reserved roasted onions, heat the roasting tray used to roast the duck over a medium heat, then add the onions, cut-sides down, and cook gently in the residue of the cooking juices for 2-3 minutes so that they soak up the flavours. Keep warm until ready to serve.When the duck has rested, open the neck of the roasted duck and carefully pour any liquid inside it into the jug of meat juices. Stir until well combined and reheat just before serving (this will be the gravy).Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces next to the onions. Pour over the gravy. Serve with roast potatoes and steamed green vegetables. Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper. Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper. Season the duck inside and out with salt and freshly ground black pepper. Add the thyme and rosemary sprigs to the cavity, then pour in 125ml/4fl oz of cold water, angling the duck so that the water does not spill out. Seal the cavity by tucking in the neck of the duck. Season the duck inside and out with salt and freshly ground black pepper. Add the thyme and rosemary sprigs to the cavity, then pour in 125ml/4fl oz of cold water, angling the duck so that the water does not spill out. Seal the cavity by tucking in the neck of the duck. Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml/12½fl oz of boiling water over the duck and into the roasting tray. Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked). Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml/12½fl oz of boiling water over the duck and into the roasting tray. Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked). Place the onion halves on either side of the duck and lay the bacon rashers over the breast. Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Place the onion halves on either side of the duck and lay the bacon rashers over the breast. Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast again later. Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan, add the onion halves, cloves, peppercorns, mace (or nutmeg) and salt and heat over a medium heat, stirring well, until the milk starts to simmer. (NB: Do not allow the milk to boil.) At this point, start the bread sauce. Pour the milk into a medium-sized saucepan, add the onion halves, cloves, peppercorns, mace (or nutmeg) and salt and heat over a medium heat, stirring well, until the milk starts to simmer. (NB: Do not allow the milk to boil.) Continue to simmer the milk, without boiling, for 4-5 minutes, then remove the pan from the heat and set aside, covered, for one hour to allow the flavours to infuse. Continue to simmer the milk, without boiling, for 4-5 minutes, then remove the pan from the heat and set aside, covered, for one hour to allow the flavours to infuse. When the oven temperature has reduced, return the duck to the oven and roast, uncovered, for a further hour, basting all over at 30 minute intervals with the juices from the roasting tray. When the oven temperature has reduced, return the duck to the oven and roast, uncovered, for a further hour, basting all over at 30 minute intervals with the juices from the roasting tray. Remove the bird from the oven and set aside to rest, loosely covered, for 40 minutes. Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.) Remove the bird from the oven and set aside to rest, loosely covered, for 40 minutes. Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.) Meanwhile, when the milk for the bread sauce has infused, add the breadcrumbs to a clean saucepan and strain the infused milk over the breadcrumbs through a fine sieve to collect the onion and spices. Stir once and set aside to soak for five minutes. Meanwhile, when the milk for the bread sauce has infused, add the breadcrumbs to a clean saucepan and strain the infused milk over the breadcrumbs through a fine sieve to collect the onion and spices. Stir once and set aside to soak for five minutes. Heat the bread mixture over a medium heat, stirring regularly, for 8-10 minutes, or until the bread has absorbed most of the liquid and the mixture has thickened, then remove the pan from the heat and stir in the butter until the butter has melted and the bread sauce resembles porridge. (If the sauce is too thick add a little more milk to loosen it.) Heat the bread mixture over a medium heat, stirring regularly, for 8-10 minutes, or until the bread has absorbed most of the liquid and the mixture has thickened, then remove the pan from the heat and stir in the butter until the butter has melted and the bread sauce resembles porridge. (If the sauce is too thick add a little more milk to loosen it.) To cook the reserved roasted onions, heat the roasting tray used to roast the duck over a medium heat, then add the onions, cut-sides down, and cook gently in the residue of the cooking juices for 2-3 minutes so that they soak up the flavours. Keep warm until ready to serve. To cook the reserved roasted onions, heat the roasting tray used to roast the duck over a medium heat, then add the onions, cut-sides down, and cook gently in the residue of the cooking juices for 2-3 minutes so that they soak up the flavours. Keep warm until ready to serve. When the duck has rested, open the neck of the roasted duck and carefully pour any liquid inside it into the jug of meat juices. Stir until well combined and reheat just before serving (this will be the gravy). When the duck has rested, open the neck of the roasted duck and carefully pour any liquid inside it into the jug of meat juices. Stir until well combined and reheat just before serving (this will be the gravy). Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces next to the onions. Pour over the gravy. Serve with roast potatoes and steamed green vegetables. To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces next to the onions. Pour over the gravy. Serve with roast potatoes and steamed green vegetables. | {
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"url": "https://www.bbc.co.uk/food/recipes/perfect_roast_duck_with_50051",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Perfect roast duck with bread sauce recipe",
"content": "Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper.Season the duck inside and out with salt and freshly ground black pepper. Add the thyme and rosemary sprigs to the cavity, then pour in 125ml/4fl oz of cold water, angling the duck so that the water does not spill out. Seal the cavity by tucking in the neck of the duck.Chill the duck in the fridge for three hours. (Return to room temperature before cooking.)When ready to cook the duck, preheat the oven to 220C/450F/Gas 8.Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml/12½fl oz of boiling water over the duck and into the roasting tray. Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked).Place the onion halves on either side of the duck and lay the bacon rashers over the breast. Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges.Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast again later.Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan, add the onion halves, cloves, peppercorns, mace (or nutmeg) and salt and heat over a medium heat, stirring well, until the milk starts to simmer. (NB: Do not allow the milk to boil.) Continue to simmer the milk, without boiling, for 4-5 minutes, then remove the pan from the heat and set aside, covered, for one hour to allow the flavours to infuse.When the oven temperature has reduced, return the duck to the oven and roast, uncovered, for a further hour, basting all over at 30 minute intervals with the juices from the roasting tray. Remove the bird from the oven and set aside to rest, loosely covered, for 40 minutes. Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.)Meanwhile, when the milk for the bread sauce has infused, add the breadcrumbs to a clean saucepan and strain the infused milk over the breadcrumbs through a fine sieve to collect the onion and spices. Stir once and set aside to soak for five minutes.Heat the bread mixture over a medium heat, stirring regularly, for 8-10 minutes, or until the bread has absorbed most of the liquid and the mixture has thickened, then remove the pan from the heat and stir in the butter until the butter has melted and the bread sauce resembles porridge. (If the sauce is too thick add a little more milk to loosen it.)To cook the reserved roasted onions, heat the roasting tray used to roast the duck over a medium heat, then add the onions, cut-sides down, and cook gently in the residue of the cooking juices for 2-3 minutes so that they soak up the flavours. Keep warm until ready to serve.When the duck has rested, open the neck of the roasted duck and carefully pour any liquid inside it into the jug of meat juices. Stir until well combined and reheat just before serving (this will be the gravy).Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces next to the onions. Pour over the gravy. Serve with roast potatoes and steamed green vegetables. Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper. Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper. Season the duck inside and out with salt and freshly ground black pepper. Add the thyme and rosemary sprigs to the cavity, then pour in 125ml/4fl oz of cold water, angling the duck so that the water does not spill out. Seal the cavity by tucking in the neck of the duck. Season the duck inside and out with salt and freshly ground black pepper. Add the thyme and rosemary sprigs to the cavity, then pour in 125ml/4fl oz of cold water, angling the duck so that the water does not spill out. Seal the cavity by tucking in the neck of the duck. Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) Chill the duck in the fridge for three hours. (Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml/12½fl oz of boiling water over the duck and into the roasting tray. Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked). Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml/12½fl oz of boiling water over the duck and into the roasting tray. Then sprinkle the whole duck with vinegar (this will make the skin crispy when cooked). Place the onion halves on either side of the duck and lay the bacon rashers over the breast. Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Place the onion halves on either side of the duck and lay the bacon rashers over the breast. Wipe off any excess vinegar using kitchen paper. Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast again later. Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. Reserve the bacon rashers and the roasted onion halves. Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan, add the onion halves, cloves, peppercorns, mace (or nutmeg) and salt and heat over a medium heat, stirring well, until the milk starts to simmer. (NB: Do not allow the milk to boil.) At this point, start the bread sauce. Pour the milk into a medium-sized saucepan, add the onion halves, cloves, peppercorns, mace (or nutmeg) and salt and heat over a medium heat, stirring well, until the milk starts to simmer. (NB: Do not allow the milk to boil.) Continue to simmer the milk, without boiling, for 4-5 minutes, then remove the pan from the heat and set aside, covered, for one hour to allow the flavours to infuse. Continue to simmer the milk, without boiling, for 4-5 minutes, then remove the pan from the heat and set aside, covered, for one hour to allow the flavours to infuse. When the oven temperature has reduced, return the duck to the oven and roast, uncovered, for a further hour, basting all over at 30 minute intervals with the juices from the roasting tray. When the oven temperature has reduced, return the duck to the oven and roast, uncovered, for a further hour, basting all over at 30 minute intervals with the juices from the roasting tray. Remove the bird from the oven and set aside to rest, loosely covered, for 40 minutes. Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.) Remove the bird from the oven and set aside to rest, loosely covered, for 40 minutes. Drain the cooking juices from the roasting tray and reserve in a jug. (After a few minutes, the fat should separate from the meat juices. The duck fat can be poured or skimmed from the jug of roasting juices and used to make roast potatoes to accompany this dish – alternatively, it will keep in a sealed container for up to four weeks.) Meanwhile, when the milk for the bread sauce has infused, add the breadcrumbs to a clean saucepan and strain the infused milk over the breadcrumbs through a fine sieve to collect the onion and spices. Stir once and set aside to soak for five minutes. Meanwhile, when the milk for the bread sauce has infused, add the breadcrumbs to a clean saucepan and strain the infused milk over the breadcrumbs through a fine sieve to collect the onion and spices. Stir once and set aside to soak for five minutes. Heat the bread mixture over a medium heat, stirring regularly, for 8-10 minutes, or until the bread has absorbed most of the liquid and the mixture has thickened, then remove the pan from the heat and stir in the butter until the butter has melted and the bread sauce resembles porridge. (If the sauce is too thick add a little more milk to loosen it.) Heat the bread mixture over a medium heat, stirring regularly, for 8-10 minutes, or until the bread has absorbed most of the liquid and the mixture has thickened, then remove the pan from the heat and stir in the butter until the butter has melted and the bread sauce resembles porridge. (If the sauce is too thick add a little more milk to loosen it.) To cook the reserved roasted onions, heat the roasting tray used to roast the duck over a medium heat, then add the onions, cut-sides down, and cook gently in the residue of the cooking juices for 2-3 minutes so that they soak up the flavours. Keep warm until ready to serve. To cook the reserved roasted onions, heat the roasting tray used to roast the duck over a medium heat, then add the onions, cut-sides down, and cook gently in the residue of the cooking juices for 2-3 minutes so that they soak up the flavours. Keep warm until ready to serve. When the duck has rested, open the neck of the roasted duck and carefully pour any liquid inside it into the jug of meat juices. Stir until well combined and reheat just before serving (this will be the gravy). When the duck has rested, open the neck of the roasted duck and carefully pour any liquid inside it into the jug of meat juices. Stir until well combined and reheat just before serving (this will be the gravy). Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. Return the roast duck to the roasting tray and lay the bacon rashers on top of it again. Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces next to the onions. Pour over the gravy. Serve with roast potatoes and steamed green vegetables. To serve, carve the roast duck into thin slices and arrange on four serving plates. Place one onion half alongside each portion of duck. Crumble the bacon rashers into pieces and pile a few pieces next to the onions. Pour over the gravy. Serve with roast potatoes and steamed green vegetables."
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} | bf4c962bbba64c7abb91e02618ae079a2481b3d5158e52f25317e1278b480cf5 | Roast leg of lamb with rosemary and garlic recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_leg_of_lamb_with_02393_16x9.jpg A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce. 2kg/4lb 8oz leg of lamb1 bulb garliclarge bunch rosemarysea salt and black pepper2 carrots, roughly chopped3 white onions, quartered250ml/9fl oz dry white wineolive oil 2kg/4lb 8oz leg of lamb 1 bulb garlic large bunch rosemary sea salt and black pepper 2 carrots, roughly chopped 3 white onions, quartered 250ml/9fl oz dry white wine olive oil 1 tbsp caster sugar3 tbsp white wine vinegar6 sprigs mint, leaves only, finely chopped 1 tbsp caster sugar 3 tbsp white wine vinegar 6 sprigs mint, leaves only, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables. | {
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"title": "Roast leg of lamb with rosemary and garlic recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_leg_of_lamb_with_02393_16x9.jpg A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce. 2kg/4lb 8oz leg of lamb1 bulb garliclarge bunch rosemarysea salt and black pepper2 carrots, roughly chopped3 white onions, quartered250ml/9fl oz dry white wineolive oil 2kg/4lb 8oz leg of lamb 1 bulb garlic large bunch rosemary sea salt and black pepper 2 carrots, roughly chopped 3 white onions, quartered 250ml/9fl oz dry white wine olive oil 1 tbsp caster sugar3 tbsp white wine vinegar6 sprigs mint, leaves only, finely chopped 1 tbsp caster sugar 3 tbsp white wine vinegar 6 sprigs mint, leaves only, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables."
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} | 57cd315b83481c11e51480ce18ab88cd4204e305b25474a1e166dc0c4736904c | Brine for chicken recipe
An average of 5.0 out of 5 stars from 9 ratings Brining a chicken before cooking helps to keep it nice and juicy. This easy brine takes moments to put together, it just needs time to work its magic. 250g/9oz soft light brown sugar 150g/5½oz sea salt1 tbsp fennel seeds 1 tbsp coriander seeds1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme few cloves 1 star anise1 tsp black peppercorns 2 litres/3½ pints1 whole chicken 250g/9oz soft light brown sugar 150g/5½oz sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme few cloves 1 star anise 1 tsp black peppercorns 2 litres/3½ pints 1 whole chicken Method Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. | {
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"title": "Brine for chicken recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings Brining a chicken before cooking helps to keep it nice and juicy. This easy brine takes moments to put together, it just needs time to work its magic. 250g/9oz soft light brown sugar 150g/5½oz sea salt1 tbsp fennel seeds 1 tbsp coriander seeds1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme few cloves 1 star anise1 tsp black peppercorns 2 litres/3½ pints1 whole chicken 250g/9oz soft light brown sugar 150g/5½oz sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tsp allspice 2 bay leaves 1 tsp juniper 1 head garlic 1 small bunch thyme few cloves 1 star anise 1 tsp black peppercorns 2 litres/3½ pints 1 whole chicken Method Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Mix everything apart from the chicken together in a large saucepan big enough to hold the chicken. Place over a medium heat and bring to the boil. Stir until the sugar and salt has dissolved. Remove from the heat and allow to cool completely. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. Prick the chicken all over with a skewer and submerge in the brine. Cover and place in the fridge overnight. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. The next day, remove, dry the chicken with kitchen paper, place on a plate and into the fridge for at least an hour to dry out. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster. Follow your favourite roast chicken recipe, but keep an eye on the colour as the brine can make the chicken brown faster."
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} | f024cfcf2c2ef099d27c78d1e71f7f352ce2ee19a4c901c586c6b249532873ae | Clifton puffs recipe
An average of 4.0 out of 5 stars from 1 rating A sweet puff pastry parcel filled with brandy soaked fruits and almonds. You could use a jar of readymade mincemeat as a substitute if you prefer. 100g/3½oz raisins or sultanas 50g/1¾oz currants50g/1¾oz pitted dates, chopped50g/1¾oz candied orange peel, finely chopped1 lemon, zest2 eating apples, peeled and finely diced50g/1¾oz soft dark brown sugar 75ml/2½fl oz brandy or rum50g/1¾oz ground almonds50g/1¾oz almonds, finely chopped few drops almond extract (optional)1 tsp ground cinnamonpinch salt 100g/3½oz raisins or sultanas 50g/1¾oz currants 50g/1¾oz pitted dates, chopped 50g/1¾oz candied orange peel, finely chopped 1 lemon, zest 2 eating apples, peeled and finely diced 50g/1¾oz soft dark brown sugar 75ml/2½fl oz brandy or rum 50g/1¾oz ground almonds 50g/1¾oz almonds, finely chopped few drops almond extract (optional) 1 tsp ground cinnamon pinch salt 320g rolled puff pastry1 free-range egg, beaten 320g rolled puff pastry 1 free-range egg, beaten Method Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely.Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar.Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar. Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar. Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. | {
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"title": "Clifton puffs recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A sweet puff pastry parcel filled with brandy soaked fruits and almonds. You could use a jar of readymade mincemeat as a substitute if you prefer. 100g/3½oz raisins or sultanas 50g/1¾oz currants50g/1¾oz pitted dates, chopped50g/1¾oz candied orange peel, finely chopped1 lemon, zest2 eating apples, peeled and finely diced50g/1¾oz soft dark brown sugar 75ml/2½fl oz brandy or rum50g/1¾oz ground almonds50g/1¾oz almonds, finely chopped few drops almond extract (optional)1 tsp ground cinnamonpinch salt 100g/3½oz raisins or sultanas 50g/1¾oz currants 50g/1¾oz pitted dates, chopped 50g/1¾oz candied orange peel, finely chopped 1 lemon, zest 2 eating apples, peeled and finely diced 50g/1¾oz soft dark brown sugar 75ml/2½fl oz brandy or rum 50g/1¾oz ground almonds 50g/1¾oz almonds, finely chopped few drops almond extract (optional) 1 tsp ground cinnamon pinch salt 320g rolled puff pastry1 free-range egg, beaten 320g rolled puff pastry 1 free-range egg, beaten Method Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely.Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar.Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Put the dried fruit, zest and apples in a small saucepan with the sugar. Pour over the alcohol and heat gently, stirring until the sugar has dissolved. Cover and leave to sit on a low heat for 5 minutes – you should find most of the liquid will be absorbed by the dried fruit in this time. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely. Stir in the ground almonds, chopped almonds, almond extract and cinnamon. Add a generous pinch of salt and leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar. Roll out the pastry to around 32x40cm/13x16in and cut it into 20x8cm/8x3in squares. Put a spoonful of the filling in the centre of each square and brush the edges of the pastry squares with beaten egg. Bring the corners of each square into the middle to cover the filling and pinch the pastry edges together to enclose the filling. Brush with egg wash and sprinkle with sugar. Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through. Bake in the oven for 15–20 minutes, turning once, until a rich golden brown with a piping hot filling. Best served hot or warmed through."
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} | ba6fa80e7dbffec851b2842a23d93789a750423746727e1dddf3544bf8c0fa89 | Caramel apple turnovers, clotted cream ice cream recipe
An average of 5.0 out of 5 stars from 3 ratings Ready-rolled puff pastry makes these homemade apple turnovers a doddle! If you're feeling really fancy, Shivi's clotted cream ice cream and rum caramel takes things to the next level. 376ml tin condensed milk300ml/10fl oz double cream227g pot clotted cream 376ml tin condensed milk 300ml/10fl oz double cream 227g pot clotted cream 5 British eating apples, peeled, cored and thinly sliced1 tbsp light brown muscovado sugar30g/1oz unsalted butter½ tsp cinnamongenerous pinch ground clovesgenerous pinch ground ginger1 star anise½ lemon, juice only 5 British eating apples, peeled, cored and thinly sliced 1 tbsp light brown muscovado sugar 30g/1oz unsalted butter ½ tsp cinnamon generous pinch ground cloves generous pinch ground ginger 1 star anise ½ lemon, juice only 90g/3¼oz light brown muscovado sugar60ml/2¼fl oz double cream20ml/¾fl oz rumgenerous pinch sea salt flakes 90g/3¼oz light brown muscovado sugar 60ml/2¼fl oz double cream 20ml/¾fl oz rum generous pinch sea salt flakes plain flour, for dusting375g pack ready-rolled puff pastry plain flour, for dusting 375g pack ready-rolled puff pastry 1 medium free-range egg, beaten2 tsp demerara sugar 1 medium free-range egg, beaten 2 tsp demerara sugar Method To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment.To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool.To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool.Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape.Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up. Serve the turnovers with the clotted cream ice cream and drunken caramel sauce. To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency. To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment. To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool. To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool. To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool. To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool. Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape. Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape. Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up. Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up. Serve the turnovers with the clotted cream ice cream and drunken caramel sauce. Serve the turnovers with the clotted cream ice cream and drunken caramel sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/drunken_caramel_apple_98028",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Caramel apple turnovers, clotted cream ice cream recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Ready-rolled puff pastry makes these homemade apple turnovers a doddle! If you're feeling really fancy, Shivi's clotted cream ice cream and rum caramel takes things to the next level. 376ml tin condensed milk300ml/10fl oz double cream227g pot clotted cream 376ml tin condensed milk 300ml/10fl oz double cream 227g pot clotted cream 5 British eating apples, peeled, cored and thinly sliced1 tbsp light brown muscovado sugar30g/1oz unsalted butter½ tsp cinnamongenerous pinch ground clovesgenerous pinch ground ginger1 star anise½ lemon, juice only 5 British eating apples, peeled, cored and thinly sliced 1 tbsp light brown muscovado sugar 30g/1oz unsalted butter ½ tsp cinnamon generous pinch ground cloves generous pinch ground ginger 1 star anise ½ lemon, juice only 90g/3¼oz light brown muscovado sugar60ml/2¼fl oz double cream20ml/¾fl oz rumgenerous pinch sea salt flakes 90g/3¼oz light brown muscovado sugar 60ml/2¼fl oz double cream 20ml/¾fl oz rum generous pinch sea salt flakes plain flour, for dusting375g pack ready-rolled puff pastry plain flour, for dusting 375g pack ready-rolled puff pastry 1 medium free-range egg, beaten2 tsp demerara sugar 1 medium free-range egg, beaten 2 tsp demerara sugar Method To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment.To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool.To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool.Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape.Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up. Serve the turnovers with the clotted cream ice cream and drunken caramel sauce. To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency. To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment. To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool. To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool. To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool. To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool. Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape. Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape. Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up. Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up. Serve the turnovers with the clotted cream ice cream and drunken caramel sauce. Serve the turnovers with the clotted cream ice cream and drunken caramel sauce."
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} | 6d46fb1990cac14f7bde7411152c4a90c3f26b4d9427830c52b75f8f6af16b39 | Instant noodles recipe
An average of 3.0 out of 5 stars from 4 ratings Pimp up instant noodles with leftovers for a quick-fix dinner that hits the spot. 1 medium free-range eggleftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce1 pack instant noodles, including flavouring sachet 1 medium free-range egg leftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce 1 pack instant noodles, including flavouring sachet 2 spring onions, chopped1 tbsp sesame seeds2 tbsp Chinese chilli oil2 tbsp shop-bought crispy fried onions 2 spring onions, chopped 1 tbsp sesame seeds 2 tbsp Chinese chilli oil 2 tbsp shop-bought crispy fried onions Method Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Drain the egg and run under cold water to stop it cooking. Set aside.Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Meanwhile, peel the egg and slice in half.Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Drain the egg and run under cold water to stop it cooking. Set aside. Drain the egg and run under cold water to stop it cooking. Set aside. Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Meanwhile, peel the egg and slice in half. Meanwhile, peel the egg and slice in half. Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. Recipe tips This recipe is meant to use up all those leftover bits and bobs in the fridge – toss in cooked meat or fish, chopped up veg or frozen peas and sweetcorn. | {
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"url": "https://www.bbc.co.uk/food/recipes/instant_noodles_55457",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Instant noodles recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings Pimp up instant noodles with leftovers for a quick-fix dinner that hits the spot. 1 medium free-range eggleftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce1 pack instant noodles, including flavouring sachet 1 medium free-range egg leftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce 1 pack instant noodles, including flavouring sachet 2 spring onions, chopped1 tbsp sesame seeds2 tbsp Chinese chilli oil2 tbsp shop-bought crispy fried onions 2 spring onions, chopped 1 tbsp sesame seeds 2 tbsp Chinese chilli oil 2 tbsp shop-bought crispy fried onions Method Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Drain the egg and run under cold water to stop it cooking. Set aside.Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Meanwhile, peel the egg and slice in half.Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Put the egg in a pan of boiling water and cook for 6 minutes, putting a heat-proof colander over the saucepan. Put the leftover meat and vegetables in the colander and cover with a lid to warm through. Drain the egg and run under cold water to stop it cooking. Set aside. Drain the egg and run under cold water to stop it cooking. Set aside. Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Rinse the pan and fill with 500ml/18fl oz boiling water. Add the noodles and cook according to packet instructions, returning the colander with the leftover meat and veg to the top of the pan. This should take about 2–3 minutes. Meanwhile, peel the egg and slice in half. Meanwhile, peel the egg and slice in half. Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. Tip the flavouring sachet into the pan of noodles and mix to dissolve in the water. Pour into a bowl, and add the meat, veg and egg. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. To serve, top with the chopped spring onions, sesame seeds, Chinese chilli oil and crispy onions. Recipe tips This recipe is meant to use up all those leftover bits and bobs in the fridge – toss in cooked meat or fish, chopped up veg or frozen peas and sweetcorn."
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} | 05f29a63176ce0ada2e262e2e007c5faaca07809c9f304d7084c9bc937e1b5df | Late night naughty noodles recipe
An average of 3.8 out of 5 stars from 4 ratings Judy Joo's late night spicy noodle soup is great after a night out with its spicy, salty flavours. You can swap in other leftover cooked meats or veg from the fridge. 750ml/1¼ pints chicken stock2 tsp gochujang (Korean chilli paste)1 tsp doenjang (Korean soya bean paste)1 tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional)1 small Korean red chilli or Fresno chilli, thinly sliced on an angle1 packet instant ramen noodles, seasoning pack discarded5 large frozen prawns, peeled and deveinedhandful sugar-snap peas or baby spinach60g/2¼oz cooked leftover chicken, roughly shredded1 spring onion, cut into 5cm/2in pieces, plus large pinch of thinly sliced spring onions, to garnish (optional)1 large free-range eggfreshly ground black pepper, to garnish (optional) 750ml/1¼ pints chicken stock 2 tsp gochujang (Korean chilli paste) 1 tsp doenjang (Korean soya bean paste) 1 tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional) 1 small Korean red chilli or Fresno chilli, thinly sliced on an angle 1 packet instant ramen noodles, seasoning pack discarded 5 large frozen prawns, peeled and deveined handful sugar-snap peas or baby spinach 60g/2¼oz cooked leftover chicken, roughly shredded 1 spring onion, cut into 5cm/2in pieces, plus large pinch of thinly sliced spring onions, to garnish (optional) 1 large free-range egg freshly ground black pepper, to garnish (optional) Method In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang.Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step).Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper. In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang. In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang. Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step). Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step). Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper. Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper. | {
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"url": "https://www.bbc.co.uk/food/recipes/late_night_naughty_73187",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Late night naughty noodles recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Judy Joo's late night spicy noodle soup is great after a night out with its spicy, salty flavours. You can swap in other leftover cooked meats or veg from the fridge. 750ml/1¼ pints chicken stock2 tsp gochujang (Korean chilli paste)1 tsp doenjang (Korean soya bean paste)1 tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional)1 small Korean red chilli or Fresno chilli, thinly sliced on an angle1 packet instant ramen noodles, seasoning pack discarded5 large frozen prawns, peeled and deveinedhandful sugar-snap peas or baby spinach60g/2¼oz cooked leftover chicken, roughly shredded1 spring onion, cut into 5cm/2in pieces, plus large pinch of thinly sliced spring onions, to garnish (optional)1 large free-range eggfreshly ground black pepper, to garnish (optional) 750ml/1¼ pints chicken stock 2 tsp gochujang (Korean chilli paste) 1 tsp doenjang (Korean soya bean paste) 1 tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional) 1 small Korean red chilli or Fresno chilli, thinly sliced on an angle 1 packet instant ramen noodles, seasoning pack discarded 5 large frozen prawns, peeled and deveined handful sugar-snap peas or baby spinach 60g/2¼oz cooked leftover chicken, roughly shredded 1 spring onion, cut into 5cm/2in pieces, plus large pinch of thinly sliced spring onions, to garnish (optional) 1 large free-range egg freshly ground black pepper, to garnish (optional) Method In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang.Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step).Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper. In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang. In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang. Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step). Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step). Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper. Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper."
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} | 72276e17eb7ab2d0d42a71c434ce89477049dd4f247dfe1096e6d2fee9acadf4 | Pot-roasted beef with red wine, prunes and bacon (pašticada) recipe
An average of 5.0 out of 5 stars from 4 ratings I guess you could call this the national dish of Croatia. The key is the balance of sweet from the fruit, in this case prunes, and the red wine and balsamic vinegar. 1.5–2kg/3lb 5oz-4lb 8oz silverside beef joint4 garlic cloves, sliced lengthways50g/1¾oz smoked bacon lardons4 tbsp balsamic vinegar125ml/4fl oz olive oil3 medium onions, quartered3 sticks celery, sliced3 carrots, sliced750ml/1¼ pint red wine2 apples, peeled, cut into eighths8 prunes3 tomatoes, chopped1 tsp sugar1 thyme sprig2 bay leaves 1 small sprig rosemarygnocchi, cookedsalt and freshly ground black pepper 1.5–2kg/3lb 5oz-4lb 8oz silverside beef joint 4 garlic cloves, sliced lengthways 50g/1¾oz smoked bacon lardons 4 tbsp balsamic vinegar 125ml/4fl oz olive oil 3 medium onions, quartered 3 sticks celery, sliced 3 carrots, sliced 750ml/1¼ pint red wine 2 apples, peeled, cut into eighths 8 prunes 3 tomatoes, chopped 1 tsp sugar 1 thyme sprig 2 bay leaves 1 small sprig rosemary gnocchi, cooked salt and freshly ground black pepper Method Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge.Preheat the oven to 160C/140C Fan/Gas 3. When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over.Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour.Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender.Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning. Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over. When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender. Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender. Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning. Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning. Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi. Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi. | {
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"title": "Pot-roasted beef with red wine, prunes and bacon (pašticada) recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings I guess you could call this the national dish of Croatia. The key is the balance of sweet from the fruit, in this case prunes, and the red wine and balsamic vinegar. 1.5–2kg/3lb 5oz-4lb 8oz silverside beef joint4 garlic cloves, sliced lengthways50g/1¾oz smoked bacon lardons4 tbsp balsamic vinegar125ml/4fl oz olive oil3 medium onions, quartered3 sticks celery, sliced3 carrots, sliced750ml/1¼ pint red wine2 apples, peeled, cut into eighths8 prunes3 tomatoes, chopped1 tsp sugar1 thyme sprig2 bay leaves 1 small sprig rosemarygnocchi, cookedsalt and freshly ground black pepper 1.5–2kg/3lb 5oz-4lb 8oz silverside beef joint 4 garlic cloves, sliced lengthways 50g/1¾oz smoked bacon lardons 4 tbsp balsamic vinegar 125ml/4fl oz olive oil 3 medium onions, quartered 3 sticks celery, sliced 3 carrots, sliced 750ml/1¼ pint red wine 2 apples, peeled, cut into eighths 8 prunes 3 tomatoes, chopped 1 tsp sugar 1 thyme sprig 2 bay leaves 1 small sprig rosemary gnocchi, cooked salt and freshly ground black pepper Method Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge.Preheat the oven to 160C/140C Fan/Gas 3. When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over.Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour.Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender.Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning. Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over. When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender. Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender. Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning. Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning. Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi. Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi."
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} | 1b3735b835881a9943d4c721b906284b6f8db98f4bd80b4d579ff629ae701655 | Glyn Purnell's cauliflower with spiced lentils recipe
An average of 4.2 out of 5 stars from 11 ratings This fragrant cauliflower and lentil recipe ticks all the boxes – it’s quick, easy, gluten-free and vegan! 400g tin coconut milk2 dried kaffir lime leaves1 garlic clove, crushed1 lime, zest and juice4 cardamom pods, crushed1 large cauliflower, cut into florets2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oilsalt 400g tin coconut milk 2 dried kaffir lime leaves 1 garlic clove, crushed 1 lime, zest and juice 4 cardamom pods, crushed 1 large cauliflower, cut into florets 2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oil salt 2 tbsp vegetable oil½ onion, diced2 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger4 tsp curry powder1 tsp gound ginger250g/9oz red lentils1 litre/1¾ pints vegetable stock1 large red chilli, finely chopped1 tbsp finely chopped mint leaves1 tbsp finely chopped coriander 1 lime, juice only2 tbsp coriander cress, to garnishsalt2 tbsp coriander cress 2 tbsp vegetable oil ½ onion, diced 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 4 tsp curry powder 1 tsp gound ginger 250g/9oz red lentils 1 litre/1¾ pints vegetable stock 1 large red chilli, finely chopped 1 tbsp finely chopped mint leaves 1 tbsp finely chopped coriander 1 lime, juice only 2 tbsp coriander cress, to garnish salt 2 tbsp coriander cress Method Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil.Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. Gradually add the stock, cooking gently, until the lentils are soft.Add the chilli, coriander and mint, and season with salt and lime juice. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil. Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil. Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. Gradually add the stock, cooking gently, until the lentils are soft. Gradually add the stock, cooking gently, until the lentils are soft. Add the chilli, coriander and mint, and season with salt and lime juice. Add the chilli, coriander and mint, and season with salt and lime juice. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. | {
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"content": "An average of 4.2 out of 5 stars from 11 ratings This fragrant cauliflower and lentil recipe ticks all the boxes – it’s quick, easy, gluten-free and vegan! 400g tin coconut milk2 dried kaffir lime leaves1 garlic clove, crushed1 lime, zest and juice4 cardamom pods, crushed1 large cauliflower, cut into florets2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oilsalt 400g tin coconut milk 2 dried kaffir lime leaves 1 garlic clove, crushed 1 lime, zest and juice 4 cardamom pods, crushed 1 large cauliflower, cut into florets 2 tbsp curry oil, made with ground cumin, coriander, chilli powder, turmeric, garam masala and vegetable oil salt 2 tbsp vegetable oil½ onion, diced2 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger4 tsp curry powder1 tsp gound ginger250g/9oz red lentils1 litre/1¾ pints vegetable stock1 large red chilli, finely chopped1 tbsp finely chopped mint leaves1 tbsp finely chopped coriander 1 lime, juice only2 tbsp coriander cress, to garnishsalt2 tbsp coriander cress 2 tbsp vegetable oil ½ onion, diced 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 4 tsp curry powder 1 tsp gound ginger 250g/9oz red lentils 1 litre/1¾ pints vegetable stock 1 large red chilli, finely chopped 1 tbsp finely chopped mint leaves 1 tbsp finely chopped coriander 1 lime, juice only 2 tbsp coriander cress, to garnish salt 2 tbsp coriander cress Method Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil.Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. Gradually add the stock, cooking gently, until the lentils are soft.Add the chilli, coriander and mint, and season with salt and lime juice. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil. Add the coconut milk, kaffir leaves, garlic, cardamom pods, lime zest and juice in a saucepan and bring to the boil. Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. Reserve five of the cauliflower florets and add the rest to the pan. Simmer for 5 minutes. Remove from the heat and set aside. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. To make the lentils, heat the vegetable oil in a saucepan and cook the onion, garlic and ginger, until soft. Add the curry powder, ground ginger and lentils and cook for 1 minute. Gradually add the stock, cooking gently, until the lentils are soft. Gradually add the stock, cooking gently, until the lentils are soft. Add the chilli, coriander and mint, and season with salt and lime juice. Add the chilli, coriander and mint, and season with salt and lime juice. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Thinly slice the remaining cauliflower florets and coat in the curry oil and salt. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve. Spoon the lentils onto two plates and put the coconut cauliflower on top. Garnish with the raw cauliflower and coriander cress, drizzle over some of the coconut sauce and serve."
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} | 9cb59f1fa09ce4b395ec4245442507be94c773b84c73a0e45a277126c6fb3db8 | Smoked haddock brandade scotch eggs recipe
An average of 0.0 out of 5 stars from 0 ratings This alternative take on a scotch egg encloses the boiled egg in a smoked haddock and potato mixture before being deep-fried in breadcrumbs. 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream few thyme sprigs1 bay leaf 100ml/3½fl oz olive oil2 garlic cloves, peeled300g/10½oz smoked haddock 2 free-range eggs300g/10½oz mashed potato150g/5½oz panko breadcrumbs 1 lemon, zest only100g/3½oz plain flour 2 free-range eggs, beatensalt and freshly ground black pepper 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream few thyme sprigs 1 bay leaf 100ml/3½fl oz olive oil 2 garlic cloves, peeled 300g/10½oz smoked haddock 2 free-range eggs 300g/10½oz mashed potato 150g/5½oz panko breadcrumbs 1 lemon, zest only 100g/3½oz plain flour 2 free-range eggs, beaten salt and freshly ground black pepper 2 tbsp mayonnaise 1 tbsp wholegrain mustard 2 tsp Dijon mustard squeeze lemon juice1 tsp roughly chopped tarragon 2 tbsp mayonnaise 1 tbsp wholegrain mustard 2 tsp Dijon mustard squeeze lemon juice 1 tsp roughly chopped tarragon 1 tbsp tarragon leaves 1 tbsp tarragon leaves Method Heat the milk, cream, thyme, bay leaf, olive oil and garlic in a large saucepan. Add the fish and poach gently for 6–8 minutes until cooked through. Leave to cool. Reserve the cooking liquid for later.Meanwhile, bring a pan of water to the boil. Boil the eggs for 6 minutes, then drain and refresh in cold water. Once the eggs have cooled, peel them gently and reserve. Place the mashed potatoes in a large bowl and add about 50ml/2fl oz of the warm poaching milk. Flake in the smoked haddock – reserving a small amount for garnish – and add 50g/1¾oz panko breadcrumbs and the lemon zest. The mixture should still be fairly dry and firm. Taste and season with salt and pepper. Chill the mixture in the fridge for an hour. Shape the haddock mixture into two balls then flatten out into patty shapes. Put the boiled eggs in the middle of each patty and gently gather the filling around the eggs, smoothing out the mixture and making sure no egg is left exposed. Chill again in the fridge for another 30 minutes.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the remaining breadcrumbs. Deep fry for 3–5 minutes until golden brown then remove carefully with a slotted spoon and transfer to kitchen paper to drain. To make the mayonnaise, mix all of the ingredients together in a small bowl. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. Heat the milk, cream, thyme, bay leaf, olive oil and garlic in a large saucepan. Add the fish and poach gently for 6–8 minutes until cooked through. Leave to cool. Reserve the cooking liquid for later. Heat the milk, cream, thyme, bay leaf, olive oil and garlic in a large saucepan. Add the fish and poach gently for 6–8 minutes until cooked through. Leave to cool. Reserve the cooking liquid for later. Meanwhile, bring a pan of water to the boil. Boil the eggs for 6 minutes, then drain and refresh in cold water. Once the eggs have cooled, peel them gently and reserve. Meanwhile, bring a pan of water to the boil. Boil the eggs for 6 minutes, then drain and refresh in cold water. Once the eggs have cooled, peel them gently and reserve. Place the mashed potatoes in a large bowl and add about 50ml/2fl oz of the warm poaching milk. Flake in the smoked haddock – reserving a small amount for garnish – and add 50g/1¾oz panko breadcrumbs and the lemon zest. The mixture should still be fairly dry and firm. Taste and season with salt and pepper. Chill the mixture in the fridge for an hour. Place the mashed potatoes in a large bowl and add about 50ml/2fl oz of the warm poaching milk. Flake in the smoked haddock – reserving a small amount for garnish – and add 50g/1¾oz panko breadcrumbs and the lemon zest. The mixture should still be fairly dry and firm. Taste and season with salt and pepper. Chill the mixture in the fridge for an hour. Shape the haddock mixture into two balls then flatten out into patty shapes. Put the boiled eggs in the middle of each patty and gently gather the filling around the eggs, smoothing out the mixture and making sure no egg is left exposed. Chill again in the fridge for another 30 minutes. Shape the haddock mixture into two balls then flatten out into patty shapes. Put the boiled eggs in the middle of each patty and gently gather the filling around the eggs, smoothing out the mixture and making sure no egg is left exposed. Chill again in the fridge for another 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the remaining breadcrumbs. Deep fry for 3–5 minutes until golden brown then remove carefully with a slotted spoon and transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the remaining breadcrumbs. Deep fry for 3–5 minutes until golden brown then remove carefully with a slotted spoon and transfer to kitchen paper to drain. To make the mayonnaise, mix all of the ingredients together in a small bowl. To make the mayonnaise, mix all of the ingredients together in a small bowl. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. | {
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"title": "Smoked haddock brandade scotch eggs recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This alternative take on a scotch egg encloses the boiled egg in a smoked haddock and potato mixture before being deep-fried in breadcrumbs. 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream few thyme sprigs1 bay leaf 100ml/3½fl oz olive oil2 garlic cloves, peeled300g/10½oz smoked haddock 2 free-range eggs300g/10½oz mashed potato150g/5½oz panko breadcrumbs 1 lemon, zest only100g/3½oz plain flour 2 free-range eggs, beatensalt and freshly ground black pepper 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream few thyme sprigs 1 bay leaf 100ml/3½fl oz olive oil 2 garlic cloves, peeled 300g/10½oz smoked haddock 2 free-range eggs 300g/10½oz mashed potato 150g/5½oz panko breadcrumbs 1 lemon, zest only 100g/3½oz plain flour 2 free-range eggs, beaten salt and freshly ground black pepper 2 tbsp mayonnaise 1 tbsp wholegrain mustard 2 tsp Dijon mustard squeeze lemon juice1 tsp roughly chopped tarragon 2 tbsp mayonnaise 1 tbsp wholegrain mustard 2 tsp Dijon mustard squeeze lemon juice 1 tsp roughly chopped tarragon 1 tbsp tarragon leaves 1 tbsp tarragon leaves Method Heat the milk, cream, thyme, bay leaf, olive oil and garlic in a large saucepan. Add the fish and poach gently for 6–8 minutes until cooked through. Leave to cool. Reserve the cooking liquid for later.Meanwhile, bring a pan of water to the boil. Boil the eggs for 6 minutes, then drain and refresh in cold water. Once the eggs have cooled, peel them gently and reserve. Place the mashed potatoes in a large bowl and add about 50ml/2fl oz of the warm poaching milk. Flake in the smoked haddock – reserving a small amount for garnish – and add 50g/1¾oz panko breadcrumbs and the lemon zest. The mixture should still be fairly dry and firm. Taste and season with salt and pepper. Chill the mixture in the fridge for an hour. Shape the haddock mixture into two balls then flatten out into patty shapes. Put the boiled eggs in the middle of each patty and gently gather the filling around the eggs, smoothing out the mixture and making sure no egg is left exposed. Chill again in the fridge for another 30 minutes.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the remaining breadcrumbs. Deep fry for 3–5 minutes until golden brown then remove carefully with a slotted spoon and transfer to kitchen paper to drain. To make the mayonnaise, mix all of the ingredients together in a small bowl. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. Heat the milk, cream, thyme, bay leaf, olive oil and garlic in a large saucepan. Add the fish and poach gently for 6–8 minutes until cooked through. Leave to cool. Reserve the cooking liquid for later. Heat the milk, cream, thyme, bay leaf, olive oil and garlic in a large saucepan. Add the fish and poach gently for 6–8 minutes until cooked through. Leave to cool. Reserve the cooking liquid for later. Meanwhile, bring a pan of water to the boil. Boil the eggs for 6 minutes, then drain and refresh in cold water. Once the eggs have cooled, peel them gently and reserve. Meanwhile, bring a pan of water to the boil. Boil the eggs for 6 minutes, then drain and refresh in cold water. Once the eggs have cooled, peel them gently and reserve. Place the mashed potatoes in a large bowl and add about 50ml/2fl oz of the warm poaching milk. Flake in the smoked haddock – reserving a small amount for garnish – and add 50g/1¾oz panko breadcrumbs and the lemon zest. The mixture should still be fairly dry and firm. Taste and season with salt and pepper. Chill the mixture in the fridge for an hour. Place the mashed potatoes in a large bowl and add about 50ml/2fl oz of the warm poaching milk. Flake in the smoked haddock – reserving a small amount for garnish – and add 50g/1¾oz panko breadcrumbs and the lemon zest. The mixture should still be fairly dry and firm. Taste and season with salt and pepper. Chill the mixture in the fridge for an hour. Shape the haddock mixture into two balls then flatten out into patty shapes. Put the boiled eggs in the middle of each patty and gently gather the filling around the eggs, smoothing out the mixture and making sure no egg is left exposed. Chill again in the fridge for another 30 minutes. Shape the haddock mixture into two balls then flatten out into patty shapes. Put the boiled eggs in the middle of each patty and gently gather the filling around the eggs, smoothing out the mixture and making sure no egg is left exposed. Chill again in the fridge for another 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the remaining breadcrumbs. Deep fry for 3–5 minutes until golden brown then remove carefully with a slotted spoon and transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the remaining breadcrumbs. Deep fry for 3–5 minutes until golden brown then remove carefully with a slotted spoon and transfer to kitchen paper to drain. To make the mayonnaise, mix all of the ingredients together in a small bowl. To make the mayonnaise, mix all of the ingredients together in a small bowl. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock."
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} | 456b20ea8fa757989ee7bbea7416319ce216228d17674d7aaf26e1988a283160 | Moroccan lamb burgers with mint aïoli recipe
An average of 4.0 out of 5 stars from 1 rating The balance of sweet apricot and salty feta in this lamb burger, combined with the stunning mint aïoli is irresistible. 200g/7oz good-quality mayonnaise ½ lime, juice only2 garlic cloves, crushed 20g/¾oz fresh mint, finely chopped pinch of sea salt 200g/7oz good-quality mayonnaise ½ lime, juice only 2 garlic cloves, crushed 20g/¾oz fresh mint, finely chopped pinch of sea salt ½ onion, peeled 2 garlic cloves, peeled 100g/3½oz ready-to-eat dried apricots 2 tsp ground cumin 25g/1oz fresh mint leaves 500g/1lb 2oz minced lamb shoulder (15–20 per cent fat content) 50g/1¾oz fresh white breadcrumbs 2 tbsp harissa paste 120g/4¼oz feta, crumbled 1 tsp sea salt sunflower oil, for frying ½ onion, peeled 2 garlic cloves, peeled 100g/3½oz ready-to-eat dried apricots 2 tsp ground cumin 25g/1oz fresh mint leaves 500g/1lb 2oz minced lamb shoulder (15–20 per cent fat content) 50g/1¾oz fresh white breadcrumbs 2 tbsp harissa paste 120g/4¼oz feta, crumbled 1 tsp sea salt sunflower oil, for frying 2 Little Gem lettuces, shredded 2 tbsp pomegranate seeds (optional) 4 brioche burger buns, halved ¼ cucumber, halved and thinly sliced 2 Little Gem lettuces, shredded 2 tbsp pomegranate seeds (optional) 4 brioche burger buns, halved ¼ cucumber, halved and thinly sliced Method For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. Preheat the oven to 200C/180C Fan/Gas 6. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately. | {
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"title": "Moroccan lamb burgers with mint aïoli recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating The balance of sweet apricot and salty feta in this lamb burger, combined with the stunning mint aïoli is irresistible. 200g/7oz good-quality mayonnaise ½ lime, juice only2 garlic cloves, crushed 20g/¾oz fresh mint, finely chopped pinch of sea salt 200g/7oz good-quality mayonnaise ½ lime, juice only 2 garlic cloves, crushed 20g/¾oz fresh mint, finely chopped pinch of sea salt ½ onion, peeled 2 garlic cloves, peeled 100g/3½oz ready-to-eat dried apricots 2 tsp ground cumin 25g/1oz fresh mint leaves 500g/1lb 2oz minced lamb shoulder (15–20 per cent fat content) 50g/1¾oz fresh white breadcrumbs 2 tbsp harissa paste 120g/4¼oz feta, crumbled 1 tsp sea salt sunflower oil, for frying ½ onion, peeled 2 garlic cloves, peeled 100g/3½oz ready-to-eat dried apricots 2 tsp ground cumin 25g/1oz fresh mint leaves 500g/1lb 2oz minced lamb shoulder (15–20 per cent fat content) 50g/1¾oz fresh white breadcrumbs 2 tbsp harissa paste 120g/4¼oz feta, crumbled 1 tsp sea salt sunflower oil, for frying 2 Little Gem lettuces, shredded 2 tbsp pomegranate seeds (optional) 4 brioche burger buns, halved ¼ cucumber, halved and thinly sliced 2 Little Gem lettuces, shredded 2 tbsp pomegranate seeds (optional) 4 brioche burger buns, halved ¼ cucumber, halved and thinly sliced Method For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. Preheat the oven to 200C/180C Fan/Gas 6. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, or until the burgers are just cooked through. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately."
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} | bd96e17f4f7fb0d88007fd5bcf24f2244cbe9eb0803bf22624e8d72fd9860037 | Healthy air fryer chilli lemon crisps recipe
An average of 5.0 out of 5 stars from 1 rating These chilli lemon air fryer crisps are made using just 5 ingredients! If making for little ones, feel free to skip the chilli. A great healthy snack and half term activity at home. Win win! 2 large tortilla wraps or flatbreads, cut into triangles that resemble tortilla chips with scissors1 tsp smoked paprika½ tsp red chilli powder (optional)2 tbsp extra virgin olive oil3 tbsp lemon juicepinch salt 2 large tortilla wraps or flatbreads, cut into triangles that resemble tortilla chips with scissors 1 tsp smoked paprika ½ tsp red chilli powder (optional) 2 tbsp extra virgin olive oil 3 tbsp lemon juice pinch salt Method Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Shake or flip the crisps regularly to ensure even browning. Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Shake or flip the crisps regularly to ensure even browning. Shake or flip the crisps regularly to ensure even browning. Recipe tips If you don't have an air fryer, spread the bread pieces on a baking tray and bake in the oven at 180C/160C Fan/Gas 4 for around 10 minutes. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating These chilli lemon air fryer crisps are made using just 5 ingredients! If making for little ones, feel free to skip the chilli. A great healthy snack and half term activity at home. Win win! 2 large tortilla wraps or flatbreads, cut into triangles that resemble tortilla chips with scissors1 tsp smoked paprika½ tsp red chilli powder (optional)2 tbsp extra virgin olive oil3 tbsp lemon juicepinch salt 2 large tortilla wraps or flatbreads, cut into triangles that resemble tortilla chips with scissors 1 tsp smoked paprika ½ tsp red chilli powder (optional) 2 tbsp extra virgin olive oil 3 tbsp lemon juice pinch salt Method Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Shake or flip the crisps regularly to ensure even browning. Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Put the wrap pieces into a large bowl and dust over the smoked paprika, red chilli powder, olive oil, lemon juice and salt. Toss to coat evenly. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Transfer to the air fryer and spread them out evenly (you may need to do these in batches). Air fry at 180C for 6–8 minutes until they are golden and crisp. Shake or flip the crisps regularly to ensure even browning. Shake or flip the crisps regularly to ensure even browning. Recipe tips If you don't have an air fryer, spread the bread pieces on a baking tray and bake in the oven at 180C/160C Fan/Gas 4 for around 10 minutes."
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} | 05ada480177ba28f9ded2dfdfc283e10d7e23d0072b3dfa36923dffa9511e789 | Spinach and ricotta bhurji with garlic naan toast recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_ricotta_bhurji_65325_16x9.jpg Bhurji (pronounced bhoor-jee) is a scramble served in North Indian roadside cafés – it’s usually made with fresh, crumbled paneer but using ricotta is a great shortcut. 125g/4½oz baby leaf spinach 2 tbsp salted butter1 tsp cumin seeds1 large onion, finely chopped2 tsp grated fresh root ginger1 thin green or red chilli, cut into thin rings1 large tomato, finely chopped½ tsp ground coriander ½ tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar½ tsp ground turmeric½ tsp garam masala500g/1lb 2oz full-fat ricotta¼ tsp salt 125g/4½oz baby leaf spinach 2 tbsp salted butter 1 tsp cumin seeds 1 large onion, finely chopped 2 tsp grated fresh root ginger 1 thin green or red chilli, cut into thin rings 1 large tomato, finely chopped ½ tsp ground coriander ½ tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar ½ tsp ground turmeric ½ tsp garam masala 500g/1lb 2oz full-fat ricotta ¼ tsp salt ½ small red onion, finely chopped½ small tomato, chopped ½ small red onion, finely chopped ½ small tomato, chopped 40g/1½oz salted butter, softened2 garlic cloves, crushed¼ tsp nigella seeds1 tbsp chopped fresh coriander 4 slices bread 40g/1½oz salted butter, softened 2 garlic cloves, crushed ¼ tsp nigella seeds 1 tbsp chopped fresh coriander 4 slices bread Method Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside.Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside.To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes.Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes.Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs.Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato.To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. | {
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"title": "Spinach and ricotta bhurji with garlic naan toast 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/spinach_ricotta_bhurji_65325_16x9.jpg Bhurji (pronounced bhoor-jee) is a scramble served in North Indian roadside cafés – it’s usually made with fresh, crumbled paneer but using ricotta is a great shortcut. 125g/4½oz baby leaf spinach 2 tbsp salted butter1 tsp cumin seeds1 large onion, finely chopped2 tsp grated fresh root ginger1 thin green or red chilli, cut into thin rings1 large tomato, finely chopped½ tsp ground coriander ½ tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar½ tsp ground turmeric½ tsp garam masala500g/1lb 2oz full-fat ricotta¼ tsp salt 125g/4½oz baby leaf spinach 2 tbsp salted butter 1 tsp cumin seeds 1 large onion, finely chopped 2 tsp grated fresh root ginger 1 thin green or red chilli, cut into thin rings 1 large tomato, finely chopped ½ tsp ground coriander ½ tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar ½ tsp ground turmeric ½ tsp garam masala 500g/1lb 2oz full-fat ricotta ¼ tsp salt ½ small red onion, finely chopped½ small tomato, chopped ½ small red onion, finely chopped ½ small tomato, chopped 40g/1½oz salted butter, softened2 garlic cloves, crushed¼ tsp nigella seeds1 tbsp chopped fresh coriander 4 slices bread 40g/1½oz salted butter, softened 2 garlic cloves, crushed ¼ tsp nigella seeds 1 tbsp chopped fresh coriander 4 slices bread Method Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside.Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside.To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes.Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes.Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs.Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato.To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside. Place the spinach in a colander inside the sink. Pour hot kettle water over the top to wilt. Once the spinach has wilted, refresh under cold running water. Squeeze as much water as you can out of the spinach and roughly chop. Set aside. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside. Next, make the garlic butter for the garlic naan toast. In a bowl, use the back of a fork to squash together the softened butter, garlic, nigella seeds and coriander. Set aside. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes. To make the bhurji, melt the butter in a non-stick pan set over a medium heat. Add the cumin and onion. Gently fry the onions until they turn a light golden brown, about 5 minutes. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes. Next add the ginger, chilli, tomato, ground coriander, dried fenugreek leaves, turmeric, garam masala and salt. Stir well and cook for 2–3 minutes. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Add the ricotta and mix well. Continue to cook the bhurji over a medium heat for 8–10 minutes, or until the moisture evaporates and it resembles scrambled eggs. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato. Finally, add the wilted spinach and stir well over the heat for a further 1–2 minutes. Garnish with chopped red onions and tomato. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji. To cook the garlic naan toast, spread one side of the bread with garlic butter and place it butter-side down in a hot frying pan for 1–2 minutes until golden. Flip the bread and toast on the other side for a further 1–2 minutes. Halve the toast and serve alongside the bhurji."
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} | 577efa7efa8c2608559adde6fc66bab27b02560fb8eb03446d18b02d326d2807 | Grapefruit polenta cake recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grapefruit_polenta_cake_94772_16x9.jpg Love lemon drizzle cake? This super-moist bake has the same citrussy kick, but swaps lemons for grapefruit and adds a shot of optional Campari. Inspired by The Hairy Bikers! 300g/10½oz fine cornmeal or polenta2 tsp gluten-free baking powder200ml/7fl oz vegetable oil, plus extra for greasing175g/6oz caster sugar2 grapefruits, very finely grated zest only3 free-range eggspinch salt 300g/10½oz fine cornmeal or polenta 2 tsp gluten-free baking powder 200ml/7fl oz vegetable oil, plus extra for greasing 175g/6oz caster sugar 2 grapefruits, very finely grated zest only 3 free-range eggs pinch salt 125g/4½oz icing sugar2 grapefruits, juice only1–2 tbsp Campari (optional) 125g/4½oz icing sugar 2 grapefruits, juice only 1–2 tbsp Campari (optional) 200g/7oz dairy-free yoghurt4 tbsp icing sugar2 tbsp shelled, unsalted pistachios 200g/7oz dairy-free yoghurt 4 tbsp icing sugar 2 tbsp shelled, unsalted pistachios Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 23cm/9in round cake tin (preferably not a loose-bottomed one, or the syrup will ooze out) and line with baking paper.Put the cornmeal, baking powder and a generous pinch of salt into a bowl. Mix well and set aside.Put the oil into another large bowl with the sugar and grapefruit zest. Beat until very soft and aerated. Add the eggs one at a time, alongside 2 tablespoons of the cornmeal or polenta mix, beating well in between each addition. Fold through the remaining cornmeal. The batter will be quite stiff.Scrape the mixture into the prepared tin and smooth over the top. Bake for 35–40 minutes until the top is springy and a rich brown colour. The cake should have shrunk away from the sides of the tin. While the cake is baking, make the syrup. Put the sugar, grapefruit juice and Campari, if using, into a small pan and heat over a low heat until the sugar has dissolved. Keep it warm until the cake is cooked.Once the cake is done, leave it in the tin and pierce all over the top with a cocktail stick or skewer. Pour over the syrup while the cake and the syrup are both still warm, making sure you cover the cake as evenly as possible. Leave the cake to cool in the tin, then carefully transfer to a serving plate.For the topping, mix the yoghurt and icing sugar together. Spread on top of the cooled cake and sprinkle with the pistachios. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 23cm/9in round cake tin (preferably not a loose-bottomed one, or the syrup will ooze out) and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 23cm/9in round cake tin (preferably not a loose-bottomed one, or the syrup will ooze out) and line with baking paper. Put the cornmeal, baking powder and a generous pinch of salt into a bowl. Mix well and set aside. Put the cornmeal, baking powder and a generous pinch of salt into a bowl. Mix well and set aside. Put the oil into another large bowl with the sugar and grapefruit zest. Beat until very soft and aerated. Add the eggs one at a time, alongside 2 tablespoons of the cornmeal or polenta mix, beating well in between each addition. Fold through the remaining cornmeal. The batter will be quite stiff. Put the oil into another large bowl with the sugar and grapefruit zest. Beat until very soft and aerated. Add the eggs one at a time, alongside 2 tablespoons of the cornmeal or polenta mix, beating well in between each addition. Fold through the remaining cornmeal. The batter will be quite stiff. Scrape the mixture into the prepared tin and smooth over the top. Bake for 35–40 minutes until the top is springy and a rich brown colour. The cake should have shrunk away from the sides of the tin. Scrape the mixture into the prepared tin and smooth over the top. Bake for 35–40 minutes until the top is springy and a rich brown colour. The cake should have shrunk away from the sides of the tin. While the cake is baking, make the syrup. Put the sugar, grapefruit juice and Campari, if using, into a small pan and heat over a low heat until the sugar has dissolved. Keep it warm until the cake is cooked. While the cake is baking, make the syrup. Put the sugar, grapefruit juice and Campari, if using, into a small pan and heat over a low heat until the sugar has dissolved. Keep it warm until the cake is cooked. Once the cake is done, leave it in the tin and pierce all over the top with a cocktail stick or skewer. Pour over the syrup while the cake and the syrup are both still warm, making sure you cover the cake as evenly as possible. Leave the cake to cool in the tin, then carefully transfer to a serving plate. Once the cake is done, leave it in the tin and pierce all over the top with a cocktail stick or skewer. Pour over the syrup while the cake and the syrup are both still warm, making sure you cover the cake as evenly as possible. Leave the cake to cool in the tin, then carefully transfer to a serving plate. For the topping, mix the yoghurt and icing sugar together. Spread on top of the cooled cake and sprinkle with the pistachios. For the topping, mix the yoghurt and icing sugar together. Spread on top of the cooled cake and sprinkle with the pistachios. | {
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"title": "Grapefruit polenta cake recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grapefruit_polenta_cake_94772_16x9.jpg Love lemon drizzle cake? This super-moist bake has the same citrussy kick, but swaps lemons for grapefruit and adds a shot of optional Campari. Inspired by The Hairy Bikers! 300g/10½oz fine cornmeal or polenta2 tsp gluten-free baking powder200ml/7fl oz vegetable oil, plus extra for greasing175g/6oz caster sugar2 grapefruits, very finely grated zest only3 free-range eggspinch salt 300g/10½oz fine cornmeal or polenta 2 tsp gluten-free baking powder 200ml/7fl oz vegetable oil, plus extra for greasing 175g/6oz caster sugar 2 grapefruits, very finely grated zest only 3 free-range eggs pinch salt 125g/4½oz icing sugar2 grapefruits, juice only1–2 tbsp Campari (optional) 125g/4½oz icing sugar 2 grapefruits, juice only 1–2 tbsp Campari (optional) 200g/7oz dairy-free yoghurt4 tbsp icing sugar2 tbsp shelled, unsalted pistachios 200g/7oz dairy-free yoghurt 4 tbsp icing sugar 2 tbsp shelled, unsalted pistachios Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 23cm/9in round cake tin (preferably not a loose-bottomed one, or the syrup will ooze out) and line with baking paper.Put the cornmeal, baking powder and a generous pinch of salt into a bowl. Mix well and set aside.Put the oil into another large bowl with the sugar and grapefruit zest. Beat until very soft and aerated. Add the eggs one at a time, alongside 2 tablespoons of the cornmeal or polenta mix, beating well in between each addition. Fold through the remaining cornmeal. The batter will be quite stiff.Scrape the mixture into the prepared tin and smooth over the top. Bake for 35–40 minutes until the top is springy and a rich brown colour. The cake should have shrunk away from the sides of the tin. While the cake is baking, make the syrup. Put the sugar, grapefruit juice and Campari, if using, into a small pan and heat over a low heat until the sugar has dissolved. Keep it warm until the cake is cooked.Once the cake is done, leave it in the tin and pierce all over the top with a cocktail stick or skewer. Pour over the syrup while the cake and the syrup are both still warm, making sure you cover the cake as evenly as possible. Leave the cake to cool in the tin, then carefully transfer to a serving plate.For the topping, mix the yoghurt and icing sugar together. Spread on top of the cooled cake and sprinkle with the pistachios. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 23cm/9in round cake tin (preferably not a loose-bottomed one, or the syrup will ooze out) and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 23cm/9in round cake tin (preferably not a loose-bottomed one, or the syrup will ooze out) and line with baking paper. Put the cornmeal, baking powder and a generous pinch of salt into a bowl. Mix well and set aside. Put the cornmeal, baking powder and a generous pinch of salt into a bowl. Mix well and set aside. Put the oil into another large bowl with the sugar and grapefruit zest. Beat until very soft and aerated. Add the eggs one at a time, alongside 2 tablespoons of the cornmeal or polenta mix, beating well in between each addition. Fold through the remaining cornmeal. The batter will be quite stiff. Put the oil into another large bowl with the sugar and grapefruit zest. Beat until very soft and aerated. Add the eggs one at a time, alongside 2 tablespoons of the cornmeal or polenta mix, beating well in between each addition. Fold through the remaining cornmeal. The batter will be quite stiff. Scrape the mixture into the prepared tin and smooth over the top. Bake for 35–40 minutes until the top is springy and a rich brown colour. The cake should have shrunk away from the sides of the tin. Scrape the mixture into the prepared tin and smooth over the top. Bake for 35–40 minutes until the top is springy and a rich brown colour. The cake should have shrunk away from the sides of the tin. While the cake is baking, make the syrup. Put the sugar, grapefruit juice and Campari, if using, into a small pan and heat over a low heat until the sugar has dissolved. Keep it warm until the cake is cooked. While the cake is baking, make the syrup. Put the sugar, grapefruit juice and Campari, if using, into a small pan and heat over a low heat until the sugar has dissolved. Keep it warm until the cake is cooked. Once the cake is done, leave it in the tin and pierce all over the top with a cocktail stick or skewer. Pour over the syrup while the cake and the syrup are both still warm, making sure you cover the cake as evenly as possible. Leave the cake to cool in the tin, then carefully transfer to a serving plate. Once the cake is done, leave it in the tin and pierce all over the top with a cocktail stick or skewer. Pour over the syrup while the cake and the syrup are both still warm, making sure you cover the cake as evenly as possible. Leave the cake to cool in the tin, then carefully transfer to a serving plate. For the topping, mix the yoghurt and icing sugar together. Spread on top of the cooled cake and sprinkle with the pistachios. For the topping, mix the yoghurt and icing sugar together. Spread on top of the cooled cake and sprinkle with the pistachios."
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} | 4a79cfd1e624ca843c8a60487d0eae18fa245553be52abaa4d38065cd3902361 | Fresh herb fougasse recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_herb_fougasse_70351_16x9.jpg Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd. For this recipe you will need a freestanding mixer with a dough hook, two large baking sheets, a large container for proving the dough, a pizza cutter and a pastry brush. 500g/1lb 2oz strong white bread flour, plus extra for dusting 10g/¼ fine salt 7g sachet instant yeast 2 tbsp olive oil, plus extra for greasing and drizzling 350ml/12fl oz warm water 2 tsp chopped fresh rosemary, plus extra to finish 2 tsp chopped fresh thyme 2 tsp chopped fresh sage fine semolina, for dusting ½ tsp dried oregano sea salt flakes, crushed, to finish 500g/1lb 2oz strong white bread flour, plus extra for dusting 10g/¼ fine salt 7g sachet instant yeast 2 tbsp olive oil, plus extra for greasing and drizzling 350ml/12fl oz warm water 2 tsp chopped fresh rosemary, plus extra to finish 2 tsp chopped fresh thyme 2 tsp chopped fresh sage fine semolina, for dusting ½ tsp dried oregano sea salt flakes, crushed, to finish Method Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry. Divide the dough in half. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry. Divide the dough in half. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry. Divide the dough in half. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. | {
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"url": "https://www.bbc.co.uk/food/recipes/fresh_herb_fougasse_70351",
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"title": "Fresh herb fougasse recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_herb_fougasse_70351_16x9.jpg Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd. For this recipe you will need a freestanding mixer with a dough hook, two large baking sheets, a large container for proving the dough, a pizza cutter and a pastry brush. 500g/1lb 2oz strong white bread flour, plus extra for dusting 10g/¼ fine salt 7g sachet instant yeast 2 tbsp olive oil, plus extra for greasing and drizzling 350ml/12fl oz warm water 2 tsp chopped fresh rosemary, plus extra to finish 2 tsp chopped fresh thyme 2 tsp chopped fresh sage fine semolina, for dusting ½ tsp dried oregano sea salt flakes, crushed, to finish 500g/1lb 2oz strong white bread flour, plus extra for dusting 10g/¼ fine salt 7g sachet instant yeast 2 tbsp olive oil, plus extra for greasing and drizzling 350ml/12fl oz warm water 2 tsp chopped fresh rosemary, plus extra to finish 2 tsp chopped fresh thyme 2 tsp chopped fresh sage fine semolina, for dusting ½ tsp dried oregano sea salt flakes, crushed, to finish Method Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry. Divide the dough in half. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size – about an hour. The dough should be bouncy and shiny. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry. Divide the dough in half. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don’t worry. Divide the dough in half. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt."
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} | 081ed250b1c3651b015e5678a68769e7b42294689d9f005554202a1bf17e5b4c | Roast aubergine purée with sweet potatoes, wild rice, spring onions and spinach recipe
An average of 4.3 out of 5 stars from 3 ratings A delicious, healthy platter that’s perfect for sharing. 2 aubergines, halved lengthways1 garlic bulb, cloves separated but unpeeled2 tbsp olive oil2 sweet potatoes, cut into 2cm/1in cubes pinch dried chilli flakes, to taste salt and freshly ground black pepper 2 aubergines, halved lengthways 1 garlic bulb, cloves separated but unpeeled 2 tbsp olive oil 2 sweet potatoes, cut into 2cm/1in cubes pinch dried chilli flakes, to taste salt and freshly ground black pepper 2 tbsp wild rice 2 tbsp red rice1 tsp olive oil1 tbsp almonds, roughly chopped1 tsp sesame seeds1 tsp coriander seeds, roughly ground 2 tbsp wild rice 2 tbsp red rice 1 tsp olive oil 1 tbsp almonds, roughly chopped 1 tsp sesame seeds 1 tsp coriander seeds, roughly ground 1 tbsp olive oil8 spring onions, trimmedhandful baby spinach 1 tbsp olive oil 8 spring onions, trimmed handful baby spinach Method For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. | {
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"title": "Roast aubergine purée with sweet potatoes, wild rice, spring onions and spinach recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings A delicious, healthy platter that’s perfect for sharing. 2 aubergines, halved lengthways1 garlic bulb, cloves separated but unpeeled2 tbsp olive oil2 sweet potatoes, cut into 2cm/1in cubes pinch dried chilli flakes, to taste salt and freshly ground black pepper 2 aubergines, halved lengthways 1 garlic bulb, cloves separated but unpeeled 2 tbsp olive oil 2 sweet potatoes, cut into 2cm/1in cubes pinch dried chilli flakes, to taste salt and freshly ground black pepper 2 tbsp wild rice 2 tbsp red rice1 tsp olive oil1 tbsp almonds, roughly chopped1 tsp sesame seeds1 tsp coriander seeds, roughly ground 2 tbsp wild rice 2 tbsp red rice 1 tsp olive oil 1 tbsp almonds, roughly chopped 1 tsp sesame seeds 1 tsp coriander seeds, roughly ground 1 tbsp olive oil8 spring onions, trimmedhandful baby spinach 1 tbsp olive oil 8 spring onions, trimmed handful baby spinach Method For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture."
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} | 44d776af7cd2e043bc3374839d290ecc5c4459a4932b214e81899e1b786368be | Parmesan crusted chicken escalope with slow roasted tomatoes recipe
An average of 5.0 out of 5 stars from 1 rating Juicy chicken fried in crunchy breadcrumbs served with richly flavoured, roasted tomatoes. 6 tomatoes on the vine, halved widthways4 tbsp olive oil6 sprigs thyme, leaves pickedsalt and freshly ground black pepper 6 tomatoes on the vine, halved widthways 4 tbsp olive oil 6 sprigs thyme, leaves picked salt and freshly ground black pepper 60g/2½oz Japanese panko breadcrumbs25g/1oz parmesan cheese, freshly grated1 lemon, zest only4 chicken breasts, boneless and skinless75g/3oz plain flour2 free-range eggs, beaten50g/2oz butter1 bunch watercress, leaves picked1 lemon, cut into wedges 60g/2½oz Japanese panko breadcrumbs 25g/1oz parmesan cheese, freshly grated 1 lemon, zest only 4 chicken breasts, boneless and skinless 75g/3oz plain flour 2 free-range eggs, beaten 50g/2oz butter 1 bunch watercress, leaves picked 1 lemon, cut into wedges Method Preheat the oven to 150C/300F/Gas 1.Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil.Season with salt and black pepper then scatter half the thyme leaves over the top.Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs.Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.)Season the flour with salt and black pepper then dust the chicken in the flour.Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly.Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain.To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon. Preheat the oven to 150C/300F/Gas 1. Preheat the oven to 150C/300F/Gas 1. Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil. Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil. Season with salt and black pepper then scatter half the thyme leaves over the top. Season with salt and black pepper then scatter half the thyme leaves over the top. Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs. For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs. Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.) Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.) Season the flour with salt and black pepper then dust the chicken in the flour. Season the flour with salt and black pepper then dust the chicken in the flour. Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly. Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain. To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon. To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon. | {
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"title": "Parmesan crusted chicken escalope with slow roasted tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Juicy chicken fried in crunchy breadcrumbs served with richly flavoured, roasted tomatoes. 6 tomatoes on the vine, halved widthways4 tbsp olive oil6 sprigs thyme, leaves pickedsalt and freshly ground black pepper 6 tomatoes on the vine, halved widthways 4 tbsp olive oil 6 sprigs thyme, leaves picked salt and freshly ground black pepper 60g/2½oz Japanese panko breadcrumbs25g/1oz parmesan cheese, freshly grated1 lemon, zest only4 chicken breasts, boneless and skinless75g/3oz plain flour2 free-range eggs, beaten50g/2oz butter1 bunch watercress, leaves picked1 lemon, cut into wedges 60g/2½oz Japanese panko breadcrumbs 25g/1oz parmesan cheese, freshly grated 1 lemon, zest only 4 chicken breasts, boneless and skinless 75g/3oz plain flour 2 free-range eggs, beaten 50g/2oz butter 1 bunch watercress, leaves picked 1 lemon, cut into wedges Method Preheat the oven to 150C/300F/Gas 1.Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil.Season with salt and black pepper then scatter half the thyme leaves over the top.Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs.Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.)Season the flour with salt and black pepper then dust the chicken in the flour.Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly.Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain.To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon. Preheat the oven to 150C/300F/Gas 1. Preheat the oven to 150C/300F/Gas 1. Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil. Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil. Season with salt and black pepper then scatter half the thyme leaves over the top. Season with salt and black pepper then scatter half the thyme leaves over the top. Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs. For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs. Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.) Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.) Season the flour with salt and black pepper then dust the chicken in the flour. Season the flour with salt and black pepper then dust the chicken in the flour. Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly. Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain. To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon. To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon."
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} | 873908afcfe81355f2688bfdf0ec161760a1b6479e7d012e5d0552e7ab02761d | Swahili chicken and papaya salad recipe
An average of 4.5 out of 5 stars from 2 ratings 4 chicken breasts, each cut into three long strips 4 chicken breasts, each cut into three long strips 1 tsp crushed black peppercornspinch of cayenne pepper1 tsp ground cinnamon1 tsp ground ginger1 tsp chilli1 tsp turmeric1 tsp coriander seeds1 tsp ground cumin 1 tsp crushed black peppercorns pinch of cayenne pepper 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp chilli 1 tsp turmeric 1 tsp coriander seeds 1 tsp ground cumin 1 lime, juice only2 tbsp olive oil1 lemon grass stalk 2.5cm/1in fresh ginger, chopped2 large garlic cloves, crushed2 shallots, finely chopped2 red chillies, chopped1 tsp garam masala1 tsp ground turmeric400ml/14fl oz coconut milk1 tin of chopped tomatoes 1 tbsp of coriander leaves 1 lime, juice only 2 tbsp olive oil 1 lemon grass stalk 2.5cm/1in fresh ginger, chopped 2 large garlic cloves, crushed 2 shallots, finely chopped 2 red chillies, chopped 1 tsp garam masala 1 tsp ground turmeric 400ml/14fl oz coconut milk 1 tin of chopped tomatoes 1 tbsp of coriander leaves 1 papaya, peeled and sliced lengthways1 red onion, peeled and sliced1 lime, juice only olive oildash of sweet chilli sauce.rice to serve 1 papaya, peeled and sliced lengthways 1 red onion, peeled and sliced 1 lime, juice only olive oil dash of sweet chilli sauce. rice to serve Method Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes. Then grind together the dry ingredients and rub into the chicken strips. Griddle on both sides for five minutes until scorched and golden. To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes.Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing. Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves. Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes. Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes. Then grind together the dry ingredients and rub into the chicken strips. Then grind together the dry ingredients and rub into the chicken strips. Griddle on both sides for five minutes until scorched and golden. Griddle on both sides for five minutes until scorched and golden. To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes. To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes. Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing. Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing. Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves. Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves. | {
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"title": "Swahili chicken and papaya salad recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 4 chicken breasts, each cut into three long strips 4 chicken breasts, each cut into three long strips 1 tsp crushed black peppercornspinch of cayenne pepper1 tsp ground cinnamon1 tsp ground ginger1 tsp chilli1 tsp turmeric1 tsp coriander seeds1 tsp ground cumin 1 tsp crushed black peppercorns pinch of cayenne pepper 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp chilli 1 tsp turmeric 1 tsp coriander seeds 1 tsp ground cumin 1 lime, juice only2 tbsp olive oil1 lemon grass stalk 2.5cm/1in fresh ginger, chopped2 large garlic cloves, crushed2 shallots, finely chopped2 red chillies, chopped1 tsp garam masala1 tsp ground turmeric400ml/14fl oz coconut milk1 tin of chopped tomatoes 1 tbsp of coriander leaves 1 lime, juice only 2 tbsp olive oil 1 lemon grass stalk 2.5cm/1in fresh ginger, chopped 2 large garlic cloves, crushed 2 shallots, finely chopped 2 red chillies, chopped 1 tsp garam masala 1 tsp ground turmeric 400ml/14fl oz coconut milk 1 tin of chopped tomatoes 1 tbsp of coriander leaves 1 papaya, peeled and sliced lengthways1 red onion, peeled and sliced1 lime, juice only olive oildash of sweet chilli sauce.rice to serve 1 papaya, peeled and sliced lengthways 1 red onion, peeled and sliced 1 lime, juice only olive oil dash of sweet chilli sauce. rice to serve Method Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes. Then grind together the dry ingredients and rub into the chicken strips. Griddle on both sides for five minutes until scorched and golden. To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes.Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing. Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves. Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes. Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes. Then grind together the dry ingredients and rub into the chicken strips. Then grind together the dry ingredients and rub into the chicken strips. Griddle on both sides for five minutes until scorched and golden. Griddle on both sides for five minutes until scorched and golden. To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes. To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, garam masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes. Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing. Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing. Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves. Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves."
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} | f387d749be6dd26664488d60877d5b18d5c0510fdcc54c4531f98cea0b869b61 | Goat stew recipe
An average of 5.0 out of 5 stars from 1 rating 1kg/2lb 5½oz goat meat cut into 2.5cm/1in piecessalt and freshly ground black pepper 3 tbsp vegetable oil25g/1oz butter1 large onion, finely chopped2 garlic cloves, chopped4 carrots, finely chopped2 tsp tomato purée¼ tsp cloves¼ tsp ginger powderpinch cayenne pepper2 tbsp lemon juice450ml/15fl oz lamb or beef stock2-3 sprigs fresh thyme1 bay leaf salt and freshly ground black pepper 1kg/2lb 5½oz goat meat cut into 2.5cm/1in pieces salt and freshly ground black pepper 3 tbsp vegetable oil 25g/1oz butter 1 large onion, finely chopped 2 garlic cloves, chopped 4 carrots, finely chopped 2 tsp tomato purée ¼ tsp cloves ¼ tsp ginger powder pinch cayenne pepper 2 tbsp lemon juice 450ml/15fl oz lamb or beef stock 2-3 sprigs fresh thyme 1 bay leaf salt and freshly ground black pepper 1 medium cabbage, shreddedsalt3-4 tbsp (or to taste) peanut butter 1 medium cabbage, shredded salt 3-4 tbsp (or to taste) peanut butter 200g/7oz millet, cooked according to packet instructions 200g/7oz millet, cooked according to packet instructions Method Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over. Add the onions and garlic and fry over a medium heat until the onions are translucent.Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly.Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender.For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour.Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender.Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage.To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet - roll the millet into a ball in your hand and dip into the goat stew. Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over. Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over. Add the onions and garlic and fry over a medium heat until the onions are translucent. Add the onions and garlic and fry over a medium heat until the onions are translucent. Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly. Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly. Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender. Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender. For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour. For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour. Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender. Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender. Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage. Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage. To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet - roll the millet into a ball in your hand and dip into the goat stew. To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet - roll the millet into a ball in your hand and dip into the goat stew. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating 1kg/2lb 5½oz goat meat cut into 2.5cm/1in piecessalt and freshly ground black pepper 3 tbsp vegetable oil25g/1oz butter1 large onion, finely chopped2 garlic cloves, chopped4 carrots, finely chopped2 tsp tomato purée¼ tsp cloves¼ tsp ginger powderpinch cayenne pepper2 tbsp lemon juice450ml/15fl oz lamb or beef stock2-3 sprigs fresh thyme1 bay leaf salt and freshly ground black pepper 1kg/2lb 5½oz goat meat cut into 2.5cm/1in pieces salt and freshly ground black pepper 3 tbsp vegetable oil 25g/1oz butter 1 large onion, finely chopped 2 garlic cloves, chopped 4 carrots, finely chopped 2 tsp tomato purée ¼ tsp cloves ¼ tsp ginger powder pinch cayenne pepper 2 tbsp lemon juice 450ml/15fl oz lamb or beef stock 2-3 sprigs fresh thyme 1 bay leaf salt and freshly ground black pepper 1 medium cabbage, shreddedsalt3-4 tbsp (or to taste) peanut butter 1 medium cabbage, shredded salt 3-4 tbsp (or to taste) peanut butter 200g/7oz millet, cooked according to packet instructions 200g/7oz millet, cooked according to packet instructions Method Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over. Add the onions and garlic and fry over a medium heat until the onions are translucent.Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly.Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender.For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour.Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender.Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage.To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet - roll the millet into a ball in your hand and dip into the goat stew. Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over. Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over. Add the onions and garlic and fry over a medium heat until the onions are translucent. Add the onions and garlic and fry over a medium heat until the onions are translucent. Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly. Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly. Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender. Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender. For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour. For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour. Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender. Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender. Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage. Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage. To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet - roll the millet into a ball in your hand and dip into the goat stew. To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet - roll the millet into a ball in your hand and dip into the goat stew."
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} | b9c3a6d5ad7725bceae87d2c8d21be742bc3333993e2f1d5039819308da13b1d | Baked crab 'poblano' with achiote recipe
An average of 3.5 out of 5 stars from 2 ratings This dish comes from a great restaurant in Valle de Guadalupe. It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to leave for more filming so this is my interpretation. 1 pasilla chilli, seeds removed100g/3½oz salted butter1 large red onion, diced3 garlic cloves, chopped20g/½oz achiote paste, softened (avaliable at specialist stores and online)2 tbsp orange juice2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers)3 large tomatoes, deseeded and roughly chopped250g/9oz fresh white crab meatsmall handful fresh coriander, roughly chopped½ tsp salt30g/1oz panko breadcrumbs30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated 1 pasilla chilli, seeds removed 100g/3½oz salted butter 1 large red onion, diced 3 garlic cloves, chopped 20g/½oz achiote paste, softened (avaliable at specialist stores and online) 2 tbsp orange juice 2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers) 3 large tomatoes, deseeded and roughly chopped 250g/9oz fresh white crab meat small handful fresh coriander, roughly chopped ½ tsp salt 30g/1oz panko breadcrumbs 30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated Method Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely.Preheat the grill to its highest setting.Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes.Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely. Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes. Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. | {
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"title": "Baked crab 'poblano' with achiote recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings This dish comes from a great restaurant in Valle de Guadalupe. It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to leave for more filming so this is my interpretation. 1 pasilla chilli, seeds removed100g/3½oz salted butter1 large red onion, diced3 garlic cloves, chopped20g/½oz achiote paste, softened (avaliable at specialist stores and online)2 tbsp orange juice2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers)3 large tomatoes, deseeded and roughly chopped250g/9oz fresh white crab meatsmall handful fresh coriander, roughly chopped½ tsp salt30g/1oz panko breadcrumbs30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated 1 pasilla chilli, seeds removed 100g/3½oz salted butter 1 large red onion, diced 3 garlic cloves, chopped 20g/½oz achiote paste, softened (avaliable at specialist stores and online) 2 tbsp orange juice 2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers) 3 large tomatoes, deseeded and roughly chopped 250g/9oz fresh white crab meat small handful fresh coriander, roughly chopped ½ tsp salt 30g/1oz panko breadcrumbs 30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated Method Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely.Preheat the grill to its highest setting.Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes.Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely. Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes. Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately."
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} | 4e7603a5f1de9c0cdd66b9742c4413efb855db2c8faf651601176875b7e70441 | Baked Alaska with creamy chocolate sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p02fjgnl.jpg This retro dessert, with its decadent combo of meringue, ice cream and chocolate sauce, is sweet-toothed heaven. Equipment and preparation: for this recipe, you will need a sugar thermometer and a piping bag fitted with a star nozzle. 300g/10½oz caster sugar6 free-range egg whites1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe)50ml/2fl oz Armagnac1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop) 300g/10½oz caster sugar 6 free-range egg whites 1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe) 50ml/2fl oz Armagnac 1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop) 200g/7oz plain chocolate, roughly chopped200ml/7fl oz double cream 200g/7oz plain chocolate, roughly chopped 200ml/7fl oz double cream Method For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.)Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed.When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy.Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes).For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously.When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed.To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging.Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate.Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds.Serve immediately with the chocolate sauce alongside. For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.) For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.) Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed. Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed. When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy. When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy. Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes). Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes). For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously. For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously. When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed. When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed. To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging. To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging. Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate. Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate. Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds. Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds. Serve immediately with the chocolate sauce alongside. Serve immediately with the chocolate sauce alongside. | {
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"title": "Baked Alaska with creamy chocolate sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p02fjgnl.jpg This retro dessert, with its decadent combo of meringue, ice cream and chocolate sauce, is sweet-toothed heaven. Equipment and preparation: for this recipe, you will need a sugar thermometer and a piping bag fitted with a star nozzle. 300g/10½oz caster sugar6 free-range egg whites1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe)50ml/2fl oz Armagnac1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop) 300g/10½oz caster sugar 6 free-range egg whites 1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe) 50ml/2fl oz Armagnac 1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop) 200g/7oz plain chocolate, roughly chopped200ml/7fl oz double cream 200g/7oz plain chocolate, roughly chopped 200ml/7fl oz double cream Method For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.)Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed.When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy.Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes).For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously.When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed.To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging.Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate.Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds.Serve immediately with the chocolate sauce alongside. For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.) For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.) Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed. Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed. When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy. When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy. Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes). Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes). For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously. For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously. When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed. When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed. To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging. To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging. Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate. Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate. Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds. Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds. Serve immediately with the chocolate sauce alongside. Serve immediately with the chocolate sauce alongside."
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} | c5a5180e5de988fc9fb3c9128e40fcae073f0260ca3016d6a4be28b0d29c2c19 | Hairy Bikers' Cowboy meatballs in tomato sauce recipe
An average of 5.0 out of 5 stars from 4 ratings This recipe makes 8 large meatballs and goes wonderfully with spicy Cowboy beans. 400g/14oz beef mince50g/1¾oz oatmeal 50ml/2fl oz milk, evaporated milk or single cream 2 tsp mustard powder2 tsp dried oregano2 tsp garlic powder2 tbsp olive oil or fat2 potatoes, cut into wedges1 large onion, cut into wedges2 carrots, peeled and cut into diagonal chunkssalt and freshly ground black pepper 400g/14oz beef mince 50g/1¾oz oatmeal 50ml/2fl oz milk, evaporated milk or single cream 2 tsp mustard powder 2 tsp dried oregano 2 tsp garlic powder 2 tbsp olive oil or fat 2 potatoes, cut into wedges 1 large onion, cut into wedges 2 carrots, peeled and cut into diagonal chunks salt and freshly ground black pepper 200ml/7fl oz passata2 tbsp tomato ketchup1 tbsp brown sugar1 tbsp molasses1 tsp chilli sauce1 tsp Worcestershire saucesalt and freshly ground black pepper 200ml/7fl oz passata 2 tbsp tomato ketchup 1 tbsp brown sugar 1 tbsp molasses 1 tsp chilli sauce 1 tsp Worcestershire sauce salt and freshly ground black pepper Method For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls.Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender. For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans. For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls. For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls. Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender. Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender. For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans. For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans. | {
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"title": "Hairy Bikers' Cowboy meatballs in tomato sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This recipe makes 8 large meatballs and goes wonderfully with spicy Cowboy beans. 400g/14oz beef mince50g/1¾oz oatmeal 50ml/2fl oz milk, evaporated milk or single cream 2 tsp mustard powder2 tsp dried oregano2 tsp garlic powder2 tbsp olive oil or fat2 potatoes, cut into wedges1 large onion, cut into wedges2 carrots, peeled and cut into diagonal chunkssalt and freshly ground black pepper 400g/14oz beef mince 50g/1¾oz oatmeal 50ml/2fl oz milk, evaporated milk or single cream 2 tsp mustard powder 2 tsp dried oregano 2 tsp garlic powder 2 tbsp olive oil or fat 2 potatoes, cut into wedges 1 large onion, cut into wedges 2 carrots, peeled and cut into diagonal chunks salt and freshly ground black pepper 200ml/7fl oz passata2 tbsp tomato ketchup1 tbsp brown sugar1 tbsp molasses1 tsp chilli sauce1 tsp Worcestershire saucesalt and freshly ground black pepper 200ml/7fl oz passata 2 tbsp tomato ketchup 1 tbsp brown sugar 1 tbsp molasses 1 tsp chilli sauce 1 tsp Worcestershire sauce salt and freshly ground black pepper Method For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls.Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender. For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans. For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls. For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls. Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender. Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender. For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans. For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans."
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} | af26b5a99d9e7bd0be98a25cafc36e6b2e2aa495acc77a9385117a16ea9e8d9f | Hot pastrami and cheese sandwich recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03fgkr6.jpg James Martin’s take on a toasted sandwich makes for a tasty portable snack great for eating on the go. 150ml/5fl oz rice wine or cider vinegar50g/2oz caster sugar2 tsp sea salt1 tsp yellow mustard seeds1 cucumber, thinly sliced1 small bunch fresh dill, leaves only, roughly chopped12 slices sourdough bread, preferably a mixture of wheat and rye40g/1½oz softened butter1 tbsp Dijon mustard 300g/10½oz thinly sliced pastrami400g/14oz fontina, slicedvegetable oil, for deep frying3 parsnips, peeled and cut into wafer-thin slices using a potato peeler 3 carrots, peeled and cut into wafer-thin slices using a potato peeler sea salt and freshly ground black pepper 150ml/5fl oz rice wine or cider vinegar 50g/2oz caster sugar 2 tsp sea salt 1 tsp yellow mustard seeds 1 cucumber, thinly sliced 1 small bunch fresh dill, leaves only, roughly chopped 12 slices sourdough bread, preferably a mixture of wheat and rye 40g/1½oz softened butter 1 tbsp Dijon mustard 300g/10½oz thinly sliced pastrami 400g/14oz fontina, sliced vegetable oil, for deep frying 3 parsnips, peeled and cut into wafer-thin slices using a potato peeler 3 carrots, peeled and cut into wafer-thin slices using a potato peeler sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved. Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse.Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese. Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread. Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string.Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted. Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper. Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved. Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved. Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse. Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse. Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese. Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese. Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread. Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread. Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string. Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string. Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted. Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted. Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper. Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper. Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each. Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each. | {
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"title": "Hot pastrami and cheese sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03fgkr6.jpg James Martin’s take on a toasted sandwich makes for a tasty portable snack great for eating on the go. 150ml/5fl oz rice wine or cider vinegar50g/2oz caster sugar2 tsp sea salt1 tsp yellow mustard seeds1 cucumber, thinly sliced1 small bunch fresh dill, leaves only, roughly chopped12 slices sourdough bread, preferably a mixture of wheat and rye40g/1½oz softened butter1 tbsp Dijon mustard 300g/10½oz thinly sliced pastrami400g/14oz fontina, slicedvegetable oil, for deep frying3 parsnips, peeled and cut into wafer-thin slices using a potato peeler 3 carrots, peeled and cut into wafer-thin slices using a potato peeler sea salt and freshly ground black pepper 150ml/5fl oz rice wine or cider vinegar 50g/2oz caster sugar 2 tsp sea salt 1 tsp yellow mustard seeds 1 cucumber, thinly sliced 1 small bunch fresh dill, leaves only, roughly chopped 12 slices sourdough bread, preferably a mixture of wheat and rye 40g/1½oz softened butter 1 tbsp Dijon mustard 300g/10½oz thinly sliced pastrami 400g/14oz fontina, sliced vegetable oil, for deep frying 3 parsnips, peeled and cut into wafer-thin slices using a potato peeler 3 carrots, peeled and cut into wafer-thin slices using a potato peeler sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved. Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse.Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese. Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread. Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string.Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted. Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper. Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved. Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved. Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse. Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse. Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese. Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese. Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread. Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread. Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string. Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string. Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted. Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted. Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper. Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper. Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each. Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each."
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} | 41b2ea9efa6d93f9ebdbf0156d15e3439963f5e5a5d001995cec479a416fccbe | Lemon curd ice cream recipe
An average of 4.0 out of 5 stars from 2 ratings By Thane Prince From Saturday Kitchen Shopping list Ingredients 290ml/½ pint double cream1 jar (340g/12oz) lemon curd ½ lemon, juice and zest 290ml/½ pint double cream 1 jar (340g/12oz) lemon curd ½ lemon, juice and zest How-to videos Method Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Spread in a serving dish and freeze for at least four hours. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Spread in a serving dish and freeze for at least four hours. Spread in a serving dish and freeze for at least four hours. How-to videos Zesting citrus fruit Related recipes Lebanese rice pudding. By Nigel Slater lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lebanese_rice_pudding_16994_16x9.jpg Festive fruit salad with brandy snap. By Nigel Slater lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/festive_fruit_salad_with_97182_16x9.jpg Earl Grey sorbet with pear, Earl Grey and cinnamon strudel. By James Martin lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earlgreysorbetwithpe_92106_16x9.jpg | {
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"title": "Lemon curd ice cream recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings By Thane Prince From Saturday Kitchen Shopping list Ingredients 290ml/½ pint double cream1 jar (340g/12oz) lemon curd ½ lemon, juice and zest 290ml/½ pint double cream 1 jar (340g/12oz) lemon curd ½ lemon, juice and zest How-to videos Method Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Spread in a serving dish and freeze for at least four hours. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest. Spread in a serving dish and freeze for at least four hours. Spread in a serving dish and freeze for at least four hours. How-to videos Zesting citrus fruit Related recipes Lebanese rice pudding. By Nigel Slater lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lebanese_rice_pudding_16994_16x9.jpg Festive fruit salad with brandy snap. By Nigel Slater lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/festive_fruit_salad_with_97182_16x9.jpg Earl Grey sorbet with pear, Earl Grey and cinnamon strudel. By James Martin lemon recipes (2270) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earlgreysorbetwithpe_92106_16x9.jpg"
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} | 00327888037e6ce3220b074e2d51ebb171b442bde422c256e009aa126b6484c5 | Summer bread and butter pudding recipe
An average of 0.0 out of 5 stars from 0 ratings Turn this comfort food classic into a summery dish by replacing the custard with cherry jam and serving with vanilla-spiked double cream, cherries and strawberries. 340g/12oz cherry jam 125g/4½oz butter400g/14oz white bread, half an average loaf, sliced4 tbsp demerara sugar10 cherries10 strawberries 1 tsp vanilla extract200ml/7fl oz double cream 340g/12oz cherry jam 125g/4½oz butter 400g/14oz white bread, half an average loaf, sliced 4 tbsp demerara sugar 10 cherries 10 strawberries 1 tsp vanilla extract 200ml/7fl oz double cream Method Preheat the oven to 200C/400F/Gas 6.Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well.Generously butter the sliced bread, then cut each slice into quartered triangles.Arrange the bread in an oven dish in a jumbled fashion.Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices.Dust the top with sugar and bake for 30 minutes.Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones.Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl.When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well. Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well. Generously butter the sliced bread, then cut each slice into quartered triangles. Generously butter the sliced bread, then cut each slice into quartered triangles. Arrange the bread in an oven dish in a jumbled fashion. Arrange the bread in an oven dish in a jumbled fashion. Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices. Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices. Dust the top with sugar and bake for 30 minutes. Dust the top with sugar and bake for 30 minutes. Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones. Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones. Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl. Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl. When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. | {
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"title": "Summer bread and butter pudding recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Turn this comfort food classic into a summery dish by replacing the custard with cherry jam and serving with vanilla-spiked double cream, cherries and strawberries. 340g/12oz cherry jam 125g/4½oz butter400g/14oz white bread, half an average loaf, sliced4 tbsp demerara sugar10 cherries10 strawberries 1 tsp vanilla extract200ml/7fl oz double cream 340g/12oz cherry jam 125g/4½oz butter 400g/14oz white bread, half an average loaf, sliced 4 tbsp demerara sugar 10 cherries 10 strawberries 1 tsp vanilla extract 200ml/7fl oz double cream Method Preheat the oven to 200C/400F/Gas 6.Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well.Generously butter the sliced bread, then cut each slice into quartered triangles.Arrange the bread in an oven dish in a jumbled fashion.Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices.Dust the top with sugar and bake for 30 minutes.Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones.Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl.When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well. Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well. Generously butter the sliced bread, then cut each slice into quartered triangles. Generously butter the sliced bread, then cut each slice into quartered triangles. Arrange the bread in an oven dish in a jumbled fashion. Arrange the bread in an oven dish in a jumbled fashion. Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices. Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices. Dust the top with sugar and bake for 30 minutes. Dust the top with sugar and bake for 30 minutes. Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones. Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones. Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl. Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl. When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit."
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} | d060a2466287531b64286ff1cecfde0c0896e06a1ea0ace2c84768aa2616c155 | Kids' bread and butter pudding recipe
An average of 4.8 out of 5 stars from 4 ratings This chocolatey take on a traditional bread and butter pudding is easy, fun and safe to make with kids. 25g/1oz butter, softened, plus extra for greasing2 slices day-old white bread2 tinned pear halves, drained, chopped, plus extra to serve4 tsp milk chocolate drops1 free-range egg125ml/4½fl oz milk25g/1oz caster sugarplain yoghurt, to serve 25g/1oz butter, softened, plus extra for greasing 2 slices day-old white bread 2 tinned pear halves, drained, chopped, plus extra to serve 4 tsp milk chocolate drops 1 free-range egg 125ml/4½fl oz milk 25g/1oz caster sugar plain yoghurt, to serve Method Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray.Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish.Sprinkle over half of the chopped pear and chocolate drops.Repeat the process with the remaining bread, pear and chocolate drops.Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork.Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top.Serve with plain yoghurt and extra pieces of pear, to garnish. Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray. Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray. Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish. Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish. Sprinkle over half of the chopped pear and chocolate drops. Sprinkle over half of the chopped pear and chocolate drops. Repeat the process with the remaining bread, pear and chocolate drops. Repeat the process with the remaining bread, pear and chocolate drops. Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork. Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork. Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top. Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top. Serve with plain yoghurt and extra pieces of pear, to garnish. Serve with plain yoghurt and extra pieces of pear, to garnish. | {
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"title": "Kids' bread and butter pudding recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This chocolatey take on a traditional bread and butter pudding is easy, fun and safe to make with kids. 25g/1oz butter, softened, plus extra for greasing2 slices day-old white bread2 tinned pear halves, drained, chopped, plus extra to serve4 tsp milk chocolate drops1 free-range egg125ml/4½fl oz milk25g/1oz caster sugarplain yoghurt, to serve 25g/1oz butter, softened, plus extra for greasing 2 slices day-old white bread 2 tinned pear halves, drained, chopped, plus extra to serve 4 tsp milk chocolate drops 1 free-range egg 125ml/4½fl oz milk 25g/1oz caster sugar plain yoghurt, to serve Method Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray.Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish.Sprinkle over half of the chopped pear and chocolate drops.Repeat the process with the remaining bread, pear and chocolate drops.Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork.Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top.Serve with plain yoghurt and extra pieces of pear, to garnish. Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray. Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray. Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish. Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish. Sprinkle over half of the chopped pear and chocolate drops. Sprinkle over half of the chopped pear and chocolate drops. Repeat the process with the remaining bread, pear and chocolate drops. Repeat the process with the remaining bread, pear and chocolate drops. Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork. Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork. Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top. Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top. Serve with plain yoghurt and extra pieces of pear, to garnish. Serve with plain yoghurt and extra pieces of pear, to garnish."
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} | 2ce07f509a1773cc6d300e9908d80c6607eb707ffec82dbb53e466518873f8f0 | Chocolate bread and butter pudding recipe
An average of 5.0 out of 5 stars from 9 ratings 9 slices, each 5mm/¼in thick, good-quality white bread, one day old, taken from a large loaf 150g/5oz dark chocolate (75 per cent cocoa solids) 75g/3oz butter 425ml/15fl oz whipping cream 4 tbsp dark rum 110g/4oz caster sugar good pinch cinnamon 3 eggs 9 slices, each 5mm/¼in thick, good-quality white bread, one day old, taken from a large loaf 150g/5oz dark chocolate (75 per cent cocoa solids) 75g/3oz butter 425ml/15fl oz whipping cream 4 tbsp dark rum 110g/4oz caster sugar good pinch cinnamon 3 eggs double cream, well chilled You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered. double cream, well chilled You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered. Method Begin by removing the crusts from the slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over. Begin by removing the crusts from the slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Begin by removing the crusts from the slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over. | {
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"title": "Chocolate bread and butter pudding recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings 9 slices, each 5mm/¼in thick, good-quality white bread, one day old, taken from a large loaf 150g/5oz dark chocolate (75 per cent cocoa solids) 75g/3oz butter 425ml/15fl oz whipping cream 4 tbsp dark rum 110g/4oz caster sugar good pinch cinnamon 3 eggs 9 slices, each 5mm/¼in thick, good-quality white bread, one day old, taken from a large loaf 150g/5oz dark chocolate (75 per cent cocoa solids) 75g/3oz butter 425ml/15fl oz whipping cream 4 tbsp dark rum 110g/4oz caster sugar good pinch cinnamon 3 eggs double cream, well chilled You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered. double cream, well chilled You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered. Method Begin by removing the crusts from the slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over. Begin by removing the crusts from the slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Begin by removing the crusts from the slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over."
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} | c83be8ee3811a7c8e681e2d709ff2bb29438832af706239ea625f7c767207bca | Malt loaf and marmalade bread and butter pudding recipe
An average of 5.0 out of 5 stars from 2 ratings Malt loaf, marmalade and cinnamon custard are a match made in heaven. Serve with a dollop of orange zesty crème fraîche for true decadence. 25g/1oz butter, plus extra for greasing450g/1lb malt loaf, thinly sliced2-3 tbsp course-cut marmalade50g/1¾oz sultanas325ml/11fl oz full-fat milk100ml/3½fl oz double cream2 large free-range eggs25g/1oz caster sugar2 tsp ground cinnamon1 tbsp demerara sugar 25g/1oz butter, plus extra for greasing 450g/1lb malt loaf, thinly sliced 2-3 tbsp course-cut marmalade 50g/1¾oz sultanas 325ml/11fl oz full-fat milk 100ml/3½fl oz double cream 2 large free-range eggs 25g/1oz caster sugar 2 tsp ground cinnamon 1 tbsp demerara sugar 200ml/7fl oz crème fraîche1 orange, zest only 200ml/7fl oz crème fraîche 1 orange, zest only Method Butter the slices of malt loaf and spread with marmalade. Cut into triangles.Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish.Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up.In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil.Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated.Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk.Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown.Leave the pudding to cool slightly.Mix the crème fraîche with the zest of the orange and serve it with the pudding. Butter the slices of malt loaf and spread with marmalade. Cut into triangles. Butter the slices of malt loaf and spread with marmalade. Cut into triangles. Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish. Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish. Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up. Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up. In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil. In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil. Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated. Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated. Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk. Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown. Leave the pudding to cool slightly. Leave the pudding to cool slightly. Mix the crème fraîche with the zest of the orange and serve it with the pudding. Mix the crème fraîche with the zest of the orange and serve it with the pudding. | {
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"title": "Malt loaf and marmalade bread and butter pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Malt loaf, marmalade and cinnamon custard are a match made in heaven. Serve with a dollop of orange zesty crème fraîche for true decadence. 25g/1oz butter, plus extra for greasing450g/1lb malt loaf, thinly sliced2-3 tbsp course-cut marmalade50g/1¾oz sultanas325ml/11fl oz full-fat milk100ml/3½fl oz double cream2 large free-range eggs25g/1oz caster sugar2 tsp ground cinnamon1 tbsp demerara sugar 25g/1oz butter, plus extra for greasing 450g/1lb malt loaf, thinly sliced 2-3 tbsp course-cut marmalade 50g/1¾oz sultanas 325ml/11fl oz full-fat milk 100ml/3½fl oz double cream 2 large free-range eggs 25g/1oz caster sugar 2 tsp ground cinnamon 1 tbsp demerara sugar 200ml/7fl oz crème fraîche1 orange, zest only 200ml/7fl oz crème fraîche 1 orange, zest only Method Butter the slices of malt loaf and spread with marmalade. Cut into triangles.Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish.Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up.In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil.Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated.Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk.Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown.Leave the pudding to cool slightly.Mix the crème fraîche with the zest of the orange and serve it with the pudding. Butter the slices of malt loaf and spread with marmalade. Cut into triangles. Butter the slices of malt loaf and spread with marmalade. Cut into triangles. Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish. Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish. Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up. Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up. In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil. In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil. Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated. Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated. Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk. Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown. Leave the pudding to cool slightly. Leave the pudding to cool slightly. Mix the crème fraîche with the zest of the orange and serve it with the pudding. Mix the crème fraîche with the zest of the orange and serve it with the pudding."
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} | cfc9224f96535dfa6781e06a6894455c4bbab9daf157ba4eac386468e394f201 | Chai bread and butter pudding recipe
An average of 5.0 out of 5 stars from 1 rating Try a twist on an old-fashioned favourite with rich buttery brioche and custard infused with tea and spices. 15 green cardamom pods8 cloves1 tsp freshly grated nutmeg (roughly half a whole nutmeg) 1½ tsp ground ginger½ tsp flaked sea salt400ml/14fl oz whole milk150g/5½oz golden caster sugar, plus 1 heaped tbsp for sprinkling1 tsp vanilla extract2 tbsp Indian leaf tea, preferably Assam1 long strip orange peel1 cinnamon stick, broken in half300g/10½oz brioche loaf, thickly sliced (or 10 slices of crustless, thickly cut white bread)50g/1¾oz softened butter, plus extra for greasing125g/4½oz mixed dried fruit4 large free-range egg yolks2 large free-range eggs300ml/10fl oz double cream 15 green cardamom pods 8 cloves 1 tsp freshly grated nutmeg (roughly half a whole nutmeg) 1½ tsp ground ginger ½ tsp flaked sea salt 400ml/14fl oz whole milk 150g/5½oz golden caster sugar, plus 1 heaped tbsp for sprinkling 1 tsp vanilla extract 2 tbsp Indian leaf tea, preferably Assam 1 long strip orange peel 1 cinnamon stick, broken in half 300g/10½oz brioche loaf, thickly sliced (or 10 slices of crustless, thickly cut white bread) 50g/1¾oz softened butter, plus extra for greasing 125g/4½oz mixed dried fruit 4 large free-range egg yolks 2 large free-range eggs 300ml/10fl oz double cream Method Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes.Butter a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of brioche with softened butter. Arrange the brioche slices in the dish, butter side up and slightly upright but leaning against each other, scattering the mixed dried fruit between the slices as you go.Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the infused milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel.Pour the creamy liquid slowly over the buttered brioche. (The bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the bread is golden-brown and crisp on top. Remove from the oven and carefully lift out of the roasting tin. Serve hot with cream, custard or good vanilla ice cream. Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes. Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes. Butter a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of brioche with softened butter. Arrange the brioche slices in the dish, butter side up and slightly upright but leaning against each other, scattering the mixed dried fruit between the slices as you go. Butter a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of brioche with softened butter. Arrange the brioche slices in the dish, butter side up and slightly upright but leaning against each other, scattering the mixed dried fruit between the slices as you go. Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the infused milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel. Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the infused milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel. Pour the creamy liquid slowly over the buttered brioche. (The bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes. Pour the creamy liquid slowly over the buttered brioche. (The bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4. Meanwhile, preheat the oven to 180C/350F/Gas 4. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the bread is golden-brown and crisp on top. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the bread is golden-brown and crisp on top. Remove from the oven and carefully lift out of the roasting tin. Serve hot with cream, custard or good vanilla ice cream. Remove from the oven and carefully lift out of the roasting tin. Serve hot with cream, custard or good vanilla ice cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/chai_bread_and_butter_75754",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chai bread and butter pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Try a twist on an old-fashioned favourite with rich buttery brioche and custard infused with tea and spices. 15 green cardamom pods8 cloves1 tsp freshly grated nutmeg (roughly half a whole nutmeg) 1½ tsp ground ginger½ tsp flaked sea salt400ml/14fl oz whole milk150g/5½oz golden caster sugar, plus 1 heaped tbsp for sprinkling1 tsp vanilla extract2 tbsp Indian leaf tea, preferably Assam1 long strip orange peel1 cinnamon stick, broken in half300g/10½oz brioche loaf, thickly sliced (or 10 slices of crustless, thickly cut white bread)50g/1¾oz softened butter, plus extra for greasing125g/4½oz mixed dried fruit4 large free-range egg yolks2 large free-range eggs300ml/10fl oz double cream 15 green cardamom pods 8 cloves 1 tsp freshly grated nutmeg (roughly half a whole nutmeg) 1½ tsp ground ginger ½ tsp flaked sea salt 400ml/14fl oz whole milk 150g/5½oz golden caster sugar, plus 1 heaped tbsp for sprinkling 1 tsp vanilla extract 2 tbsp Indian leaf tea, preferably Assam 1 long strip orange peel 1 cinnamon stick, broken in half 300g/10½oz brioche loaf, thickly sliced (or 10 slices of crustless, thickly cut white bread) 50g/1¾oz softened butter, plus extra for greasing 125g/4½oz mixed dried fruit 4 large free-range egg yolks 2 large free-range eggs 300ml/10fl oz double cream Method Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes.Butter a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of brioche with softened butter. Arrange the brioche slices in the dish, butter side up and slightly upright but leaning against each other, scattering the mixed dried fruit between the slices as you go.Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the infused milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel.Pour the creamy liquid slowly over the buttered brioche. (The bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the bread is golden-brown and crisp on top. Remove from the oven and carefully lift out of the roasting tin. Serve hot with cream, custard or good vanilla ice cream. Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes. Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes. Butter a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of brioche with softened butter. Arrange the brioche slices in the dish, butter side up and slightly upright but leaning against each other, scattering the mixed dried fruit between the slices as you go. Butter a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of brioche with softened butter. Arrange the brioche slices in the dish, butter side up and slightly upright but leaning against each other, scattering the mixed dried fruit between the slices as you go. Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the infused milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel. Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the infused milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel. Pour the creamy liquid slowly over the buttered brioche. (The bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes. Pour the creamy liquid slowly over the buttered brioche. (The bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4. Meanwhile, preheat the oven to 180C/350F/Gas 4. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the bread is golden-brown and crisp on top. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the bread is golden-brown and crisp on top. Remove from the oven and carefully lift out of the roasting tin. Serve hot with cream, custard or good vanilla ice cream. Remove from the oven and carefully lift out of the roasting tin. Serve hot with cream, custard or good vanilla ice cream."
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} | 1eb918c273fca74c1c320324d41d09b6f65ce5028fb636b77696d91531dcbafb | Guinea fowl cooked with Riesling and chanterelles recipe
Put the onions and 30g/1oz of the butter in a small pan and cover with cold water. Add a pinch of salt and cook over a medium heat for 15 minutes. Remove from the heat and set aside, leaving the onions in their cooking water. Preheat the oven to 200C/400F/Gas 6.Melt the remaining butter over a very gentle heat and bring slowly to the boil. Skim off the froth from the surface. Carefully pour the liquid butter into a bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the colour of light olive oil.Cook the broccoli stems in boiling salted water for two minutes, the refresh in cold water and drain. Cover with cling film and set aside.Trim the chanterelle stalks, then use a damp tea towel to gently wipe away any traces of sand or earth. Heat three tablespoons of the clarified butter in a frying pan over a medium-high heat, add the chanterelles and a pinch of salt and cook gently for 3-4 minutes. As soon as they have released their liquid, transfer to a bowl and cover with cling film, perforated in several places. Heat the remaining clarified butter in an ovenproof pan set over a moderately high heat. Sprinkle the guinea fowl pieces and carcass with salt and add to the pan. Colour on all sides, then transfer the pan to the oven and cook for 15 minutes. Take the guinea fowl out of the pan and put in a dish, leaving the browned carcass pieces in the pan. Cover the dish with foil and set aside. Pour off the fat from the pan.Add the shallots, thyme, bay leaves and tarragon stalks to the carcass pieces in the pan. Pour in the wine and turn the heat up to high. Use a wooden spoon or spatula to scrape the cooked on parts from the bottom of the pan to deglaze it. Continue to cook until the volume of liquid is reduced by two-thirds. Pour in the stock and cook to reduce the volume of liquid by half, then add the cream and cook over a gentle heat until the sauce is thick enough to lightly coat the back of a spoon. Strain through a chinois cloth or fine sieve into a large pan and season with salt and pepper to taste.Add the pieces of guinea fowl to the sauce, along with the onions, broccoli and chanterelles, making sure each is well drained. Bring to the barest simmer over a gentle heat, then add the lemon juice and two-thirds of the tarragon leaves and immediately remove from the heat. To serve, tip the contents of the pan into a shallow serving dish, sprinkle with the remaining tarragon leaves and serve, with bread to mop up the delicious juices. Put the onions and 30g/1oz of the butter in a small pan and cover with cold water. Add a pinch of salt and cook over a medium heat for 15 minutes. Remove from the heat and set aside, leaving the onions in their cooking water. Put the onions and 30g/1oz of the butter in a small pan and cover with cold water. Add a pinch of salt and cook over a medium heat for 15 minutes. Remove from the heat and set aside, leaving the onions in their cooking water. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the remaining butter over a very gentle heat and bring slowly to the boil. Skim off the froth from the surface. Carefully pour the liquid butter into a bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the colour of light olive oil. Melt the remaining butter over a very gentle heat and bring slowly to the boil. Skim off the froth from the surface. Carefully pour the liquid butter into a bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the colour of light olive oil. Cook the broccoli stems in boiling salted water for two minutes, the refresh in cold water and drain. Cover with cling film and set aside. Cook the broccoli stems in boiling salted water for two minutes, the refresh in cold water and drain. Cover with cling film and set aside. Trim the chanterelle stalks, then use a damp tea towel to gently wipe away any traces of sand or earth. Trim the chanterelle stalks, then use a damp tea towel to gently wipe away any traces of sand or earth. Heat three tablespoons of the clarified butter in a frying pan over a medium-high heat, add the chanterelles and a pinch of salt and cook gently for 3-4 minutes. As soon as they have released their liquid, transfer to a bowl and cover with cling film, perforated in several places. Heat three tablespoons of the clarified butter in a frying pan over a medium-high heat, add the chanterelles and a pinch of salt and cook gently for 3-4 minutes. As soon as they have released their liquid, transfer to a bowl and cover with cling film, perforated in several places. Heat the remaining clarified butter in an ovenproof pan set over a moderately high heat. Sprinkle the guinea fowl pieces and carcass with salt and add to the pan. Colour on all sides, then transfer the pan to the oven and cook for 15 minutes. Heat the remaining clarified butter in an ovenproof pan set over a moderately high heat. Sprinkle the guinea fowl pieces and carcass with salt and add to the pan. Colour on all sides, then transfer the pan to the oven and cook for 15 minutes. Take the guinea fowl out of the pan and put in a dish, leaving the browned carcass pieces in the pan. Cover the dish with foil and set aside. Pour off the fat from the pan. Take the guinea fowl out of the pan and put in a dish, leaving the browned carcass pieces in the pan. Cover the dish with foil and set aside. Pour off the fat from the pan. Add the shallots, thyme, bay leaves and tarragon stalks to the carcass pieces in the pan. Pour in the wine and turn the heat up to high. Add the shallots, thyme, bay leaves and tarragon stalks to the carcass pieces in the pan. Pour in the wine and turn the heat up to high. Use a wooden spoon or spatula to scrape the cooked on parts from the bottom of the pan to deglaze it. Continue to cook until the volume of liquid is reduced by two-thirds. Use a wooden spoon or spatula to scrape the cooked on parts from the bottom of the pan to deglaze it. Continue to cook until the volume of liquid is reduced by two-thirds. Pour in the stock and cook to reduce the volume of liquid by half, then add the cream and cook over a gentle heat until the sauce is thick enough to lightly coat the back of a spoon. Strain through a chinois cloth or fine sieve into a large pan and season with salt and pepper to taste. Pour in the stock and cook to reduce the volume of liquid by half, then add the cream and cook over a gentle heat until the sauce is thick enough to lightly coat the back of a spoon. Strain through a chinois cloth or fine sieve into a large pan and season with salt and pepper to taste. Add the pieces of guinea fowl to the sauce, along with the onions, broccoli and chanterelles, making sure each is well drained. Bring to the barest simmer over a gentle heat, then add the lemon juice and two-thirds of the tarragon leaves and immediately remove from the heat. Add the pieces of guinea fowl to the sauce, along with the onions, broccoli and chanterelles, making sure each is well drained. Bring to the barest simmer over a gentle heat, then add the lemon juice and two-thirds of the tarragon leaves and immediately remove from the heat. To serve, tip the contents of the pan into a shallow serving dish, sprinkle with the remaining tarragon leaves and serve, with bread to mop up the delicious juices. To serve, tip the contents of the pan into a shallow serving dish, sprinkle with the remaining tarragon leaves and serve, with bread to mop up the delicious juices. | {
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"title": "Guinea fowl cooked with Riesling and chanterelles recipe",
"content": "Put the onions and 30g/1oz of the butter in a small pan and cover with cold water. Add a pinch of salt and cook over a medium heat for 15 minutes. Remove from the heat and set aside, leaving the onions in their cooking water. Preheat the oven to 200C/400F/Gas 6.Melt the remaining butter over a very gentle heat and bring slowly to the boil. Skim off the froth from the surface. Carefully pour the liquid butter into a bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the colour of light olive oil.Cook the broccoli stems in boiling salted water for two minutes, the refresh in cold water and drain. Cover with cling film and set aside.Trim the chanterelle stalks, then use a damp tea towel to gently wipe away any traces of sand or earth. Heat three tablespoons of the clarified butter in a frying pan over a medium-high heat, add the chanterelles and a pinch of salt and cook gently for 3-4 minutes. As soon as they have released their liquid, transfer to a bowl and cover with cling film, perforated in several places. Heat the remaining clarified butter in an ovenproof pan set over a moderately high heat. Sprinkle the guinea fowl pieces and carcass with salt and add to the pan. Colour on all sides, then transfer the pan to the oven and cook for 15 minutes. Take the guinea fowl out of the pan and put in a dish, leaving the browned carcass pieces in the pan. Cover the dish with foil and set aside. Pour off the fat from the pan.Add the shallots, thyme, bay leaves and tarragon stalks to the carcass pieces in the pan. Pour in the wine and turn the heat up to high. Use a wooden spoon or spatula to scrape the cooked on parts from the bottom of the pan to deglaze it. Continue to cook until the volume of liquid is reduced by two-thirds. Pour in the stock and cook to reduce the volume of liquid by half, then add the cream and cook over a gentle heat until the sauce is thick enough to lightly coat the back of a spoon. Strain through a chinois cloth or fine sieve into a large pan and season with salt and pepper to taste.Add the pieces of guinea fowl to the sauce, along with the onions, broccoli and chanterelles, making sure each is well drained. Bring to the barest simmer over a gentle heat, then add the lemon juice and two-thirds of the tarragon leaves and immediately remove from the heat. To serve, tip the contents of the pan into a shallow serving dish, sprinkle with the remaining tarragon leaves and serve, with bread to mop up the delicious juices. Put the onions and 30g/1oz of the butter in a small pan and cover with cold water. Add a pinch of salt and cook over a medium heat for 15 minutes. Remove from the heat and set aside, leaving the onions in their cooking water. Put the onions and 30g/1oz of the butter in a small pan and cover with cold water. Add a pinch of salt and cook over a medium heat for 15 minutes. Remove from the heat and set aside, leaving the onions in their cooking water. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the remaining butter over a very gentle heat and bring slowly to the boil. Skim off the froth from the surface. Carefully pour the liquid butter into a bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the colour of light olive oil. Melt the remaining butter over a very gentle heat and bring slowly to the boil. Skim off the froth from the surface. Carefully pour the liquid butter into a bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the colour of light olive oil. Cook the broccoli stems in boiling salted water for two minutes, the refresh in cold water and drain. Cover with cling film and set aside. Cook the broccoli stems in boiling salted water for two minutes, the refresh in cold water and drain. Cover with cling film and set aside. Trim the chanterelle stalks, then use a damp tea towel to gently wipe away any traces of sand or earth. Trim the chanterelle stalks, then use a damp tea towel to gently wipe away any traces of sand or earth. Heat three tablespoons of the clarified butter in a frying pan over a medium-high heat, add the chanterelles and a pinch of salt and cook gently for 3-4 minutes. As soon as they have released their liquid, transfer to a bowl and cover with cling film, perforated in several places. Heat three tablespoons of the clarified butter in a frying pan over a medium-high heat, add the chanterelles and a pinch of salt and cook gently for 3-4 minutes. As soon as they have released their liquid, transfer to a bowl and cover with cling film, perforated in several places. Heat the remaining clarified butter in an ovenproof pan set over a moderately high heat. Sprinkle the guinea fowl pieces and carcass with salt and add to the pan. Colour on all sides, then transfer the pan to the oven and cook for 15 minutes. Heat the remaining clarified butter in an ovenproof pan set over a moderately high heat. Sprinkle the guinea fowl pieces and carcass with salt and add to the pan. Colour on all sides, then transfer the pan to the oven and cook for 15 minutes. Take the guinea fowl out of the pan and put in a dish, leaving the browned carcass pieces in the pan. Cover the dish with foil and set aside. Pour off the fat from the pan. Take the guinea fowl out of the pan and put in a dish, leaving the browned carcass pieces in the pan. Cover the dish with foil and set aside. Pour off the fat from the pan. Add the shallots, thyme, bay leaves and tarragon stalks to the carcass pieces in the pan. Pour in the wine and turn the heat up to high. Add the shallots, thyme, bay leaves and tarragon stalks to the carcass pieces in the pan. Pour in the wine and turn the heat up to high. Use a wooden spoon or spatula to scrape the cooked on parts from the bottom of the pan to deglaze it. Continue to cook until the volume of liquid is reduced by two-thirds. Use a wooden spoon or spatula to scrape the cooked on parts from the bottom of the pan to deglaze it. Continue to cook until the volume of liquid is reduced by two-thirds. Pour in the stock and cook to reduce the volume of liquid by half, then add the cream and cook over a gentle heat until the sauce is thick enough to lightly coat the back of a spoon. Strain through a chinois cloth or fine sieve into a large pan and season with salt and pepper to taste. Pour in the stock and cook to reduce the volume of liquid by half, then add the cream and cook over a gentle heat until the sauce is thick enough to lightly coat the back of a spoon. Strain through a chinois cloth or fine sieve into a large pan and season with salt and pepper to taste. Add the pieces of guinea fowl to the sauce, along with the onions, broccoli and chanterelles, making sure each is well drained. Bring to the barest simmer over a gentle heat, then add the lemon juice and two-thirds of the tarragon leaves and immediately remove from the heat. Add the pieces of guinea fowl to the sauce, along with the onions, broccoli and chanterelles, making sure each is well drained. Bring to the barest simmer over a gentle heat, then add the lemon juice and two-thirds of the tarragon leaves and immediately remove from the heat. To serve, tip the contents of the pan into a shallow serving dish, sprinkle with the remaining tarragon leaves and serve, with bread to mop up the delicious juices. To serve, tip the contents of the pan into a shallow serving dish, sprinkle with the remaining tarragon leaves and serve, with bread to mop up the delicious juices."
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} | de6b45b3dc73b15485a2f9ab11dd7531043b1a7a93e1dff1166608bfdd2aa9cb | Roast guinea fowl with tarragon and lemon sauce recipe
An average of 4.2 out of 5 stars from 5 ratings 2 guinea fowl, giblets removed25g/1oz butter, softenedsea salt flakes and freshly ground black pepper 2 guinea fowl, giblets removed 25g/1oz butter, softened sea salt flakes and freshly ground black pepper 1 tsp plain flour½ lemon, juice only150ml/5fl oz white wine4-5 sprigs fresh tarragon, leaves only, chopped75ml/2¾fl oz double creamsea salt flakes and freshly ground black pepper 1 tsp plain flour ½ lemon, juice only 150ml/5fl oz white wine 4-5 sprigs fresh tarragon, leaves only, chopped 75ml/2¾fl oz double cream sea salt flakes and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray.Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh. When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest.For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth.Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper. To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray. Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh. Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh. When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest. When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest. For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon. For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth. Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened. Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper. To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks. To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks. | {
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"content": "An average of 4.2 out of 5 stars from 5 ratings 2 guinea fowl, giblets removed25g/1oz butter, softenedsea salt flakes and freshly ground black pepper 2 guinea fowl, giblets removed 25g/1oz butter, softened sea salt flakes and freshly ground black pepper 1 tsp plain flour½ lemon, juice only150ml/5fl oz white wine4-5 sprigs fresh tarragon, leaves only, chopped75ml/2¾fl oz double creamsea salt flakes and freshly ground black pepper 1 tsp plain flour ½ lemon, juice only 150ml/5fl oz white wine 4-5 sprigs fresh tarragon, leaves only, chopped 75ml/2¾fl oz double cream sea salt flakes and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray.Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh. When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest.For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth.Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper. To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray. Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh. Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh. When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest. When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest. For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon. For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth. Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened. Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper. To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks. To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks."
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} | 9637e7a36078f0f4431202b33d39a79d55736a1a9bb4cd80bd225455f1585af7 | Guinea fowl with onion and thyme recipe
An average of 4.0 out of 5 stars from 1 rating Guinea fowl makes a tasty alternative to chicken in this quick, easy one-pot wonder, perfect for a midweek treat. 1 tbsp rapeseed oil55g/2oz butter4 guinea fowl breasts4 guinea fowl thighs24 shallots, peeled and blanched for 5-6 minutes450g/1lb onions, sliced125ml/4fl oz dry white wine4 tbsp chicken stock2 tsp thyme leaves, pickedsea salt and freshly ground black pepper 1 tbsp rapeseed oil 55g/2oz butter 4 guinea fowl breasts 4 guinea fowl thighs 24 shallots, peeled and blanched for 5-6 minutes 450g/1lb onions, sliced 125ml/4fl oz dry white wine 4 tbsp chicken stock 2 tsp thyme leaves, picked sea salt and freshly ground black pepper 1 tsp parsley, chopped2 sprigs thyme 1 tsp parsley, chopped 2 sprigs thyme Method Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside.Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper.Garnish with parsley and thyme and serve. Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside. Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside. Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper. Garnish with parsley and thyme and serve. Garnish with parsley and thyme and serve. | {
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"title": "Guinea fowl with onion and thyme recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Guinea fowl makes a tasty alternative to chicken in this quick, easy one-pot wonder, perfect for a midweek treat. 1 tbsp rapeseed oil55g/2oz butter4 guinea fowl breasts4 guinea fowl thighs24 shallots, peeled and blanched for 5-6 minutes450g/1lb onions, sliced125ml/4fl oz dry white wine4 tbsp chicken stock2 tsp thyme leaves, pickedsea salt and freshly ground black pepper 1 tbsp rapeseed oil 55g/2oz butter 4 guinea fowl breasts 4 guinea fowl thighs 24 shallots, peeled and blanched for 5-6 minutes 450g/1lb onions, sliced 125ml/4fl oz dry white wine 4 tbsp chicken stock 2 tsp thyme leaves, picked sea salt and freshly ground black pepper 1 tsp parsley, chopped2 sprigs thyme 1 tsp parsley, chopped 2 sprigs thyme Method Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside.Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper.Garnish with parsley and thyme and serve. Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside. Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside. Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper. Garnish with parsley and thyme and serve. Garnish with parsley and thyme and serve."
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} | d7e53b0924f2657b0943e99ce73271dd40e349fb7cf22d97d9a3d093f68dc64f | Guinea fowl with wild mushrooms recipe
An average of 4.7 out of 5 stars from 3 ratings 1 small sprig fresh thyme 4 cloves of garlic, unpeeled and lightly crushed1 large guinea fowl, weighing about 1.5 kg/3lb 5ozsalt and freshly ground black pepper 4 tbsp light olive oil 1 small sprig fresh thyme 4 cloves of garlic, unpeeled and lightly crushed 1 large guinea fowl, weighing about 1.5 kg/3lb 5oz salt and freshly ground black pepper 4 tbsp light olive oil 100ml/3fl oz Madeira or port250ml/9fl oz brown chicken or beef stock2 tbsp butter½ tsp fresh thyme leaves½ tbsp fresh parsley, choppedsalt and freshly ground black pepper 100ml/3fl oz Madeira or port 250ml/9fl oz brown chicken or beef stock 2 tbsp butter ½ tsp fresh thyme leaves ½ tbsp fresh parsley, chopped salt and freshly ground black pepper 25g/1oz butter 250g/9oz wild mushrooms, such as chanterelles, shiitakesalt1 savoy cabbage pinch of nutmeg 25g/1oz butter 250g/9oz wild mushrooms, such as chanterelles, shiitake salt 1 savoy cabbage pinch of nutmeg Method Pre-heat the oven to 200C/400F/Gas 6. Place the thyme and garlic inside the guinea fowl and season inside and out. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes.Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half.Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray.To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste.Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg.Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Place the thyme and garlic inside the guinea fowl and season inside and out. Place the thyme and garlic inside the guinea fowl and season inside and out. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes. Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half. Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half. Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray. To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste. To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste. Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg. Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg. Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings 1 small sprig fresh thyme 4 cloves of garlic, unpeeled and lightly crushed1 large guinea fowl, weighing about 1.5 kg/3lb 5ozsalt and freshly ground black pepper 4 tbsp light olive oil 1 small sprig fresh thyme 4 cloves of garlic, unpeeled and lightly crushed 1 large guinea fowl, weighing about 1.5 kg/3lb 5oz salt and freshly ground black pepper 4 tbsp light olive oil 100ml/3fl oz Madeira or port250ml/9fl oz brown chicken or beef stock2 tbsp butter½ tsp fresh thyme leaves½ tbsp fresh parsley, choppedsalt and freshly ground black pepper 100ml/3fl oz Madeira or port 250ml/9fl oz brown chicken or beef stock 2 tbsp butter ½ tsp fresh thyme leaves ½ tbsp fresh parsley, chopped salt and freshly ground black pepper 25g/1oz butter 250g/9oz wild mushrooms, such as chanterelles, shiitakesalt1 savoy cabbage pinch of nutmeg 25g/1oz butter 250g/9oz wild mushrooms, such as chanterelles, shiitake salt 1 savoy cabbage pinch of nutmeg Method Pre-heat the oven to 200C/400F/Gas 6. Place the thyme and garlic inside the guinea fowl and season inside and out. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes.Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half.Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray.To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste.Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg.Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Place the thyme and garlic inside the guinea fowl and season inside and out. Place the thyme and garlic inside the guinea fowl and season inside and out. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes. Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half. Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half. Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray. To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste. To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste. Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg. Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg. Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce."
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} | 91476489a1d207bfae9f96628405e6cbfb5228b57372bfa4f063d7f3c2ab68b2 | Spicy roux pasta recipe
An average of 5.0 out of 5 stars from 1 rating This rich roux sauce is spiced with hot sauce and mustard before being stirred through rigatoni. Perfect comfort food. 400g/14oz rigatoni1 litre/1¾ pints full-fat milk50g/1¾oz unsalted butter50g/1¾oz plain flour1 tsp yellow mustard120g/4¼oz Red Leicester, grated100g/3½oz cheddar, grated100g/3½oz mozzarella, grateddash hot saucepinch ground black pepperpinch ground white pepper 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper Method Cook the pasta according to packet instructions.Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers.Mix the sauce into the pasta and serve. Cook the pasta according to packet instructions. Cook the pasta according to packet instructions. Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers. Mix the sauce into the pasta and serve. Mix the sauce into the pasta and serve. | {
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"title": "Spicy roux pasta recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This rich roux sauce is spiced with hot sauce and mustard before being stirred through rigatoni. Perfect comfort food. 400g/14oz rigatoni1 litre/1¾ pints full-fat milk50g/1¾oz unsalted butter50g/1¾oz plain flour1 tsp yellow mustard120g/4¼oz Red Leicester, grated100g/3½oz cheddar, grated100g/3½oz mozzarella, grateddash hot saucepinch ground black pepperpinch ground white pepper 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper Method Cook the pasta according to packet instructions.Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers.Mix the sauce into the pasta and serve. Cook the pasta according to packet instructions. Cook the pasta according to packet instructions. Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers. Mix the sauce into the pasta and serve. Mix the sauce into the pasta and serve."
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} | dcaa16aa147641bb4ae8b3eb0f0406eb39a7a4497153ed54a03c83782c6ffe9d | Cheese scones with chive butter recipe
An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_leicester_scones_02913_16x9.jpg However you like to pronounce them, scones were one of the first things that I ever baked. I think they are still a staple in teaching kids how to bake, as my nephew came home with these beauties a few years ago when he started to bake at school. 175g/6oz self-raising flour 50g/1¾oz strong white flour, plus extra for dusting ¼ tsp onion salt55g/2oz unsalted butter25g/1oz Red Leicester, grated 150ml/5fl oz whole milk, plus extra for glazing 175g/6oz self-raising flour 50g/1¾oz strong white flour, plus extra for dusting ¼ tsp onion salt 55g/2oz unsalted butter 25g/1oz Red Leicester, grated 150ml/5fl oz whole milk, plus extra for glazing 80g/3oz unsalted butter, softened 1 tsp rock salt 20g/¾oz chives, finely chopped 80g/3oz unsalted butter, softened 1 tsp rock salt 20g/¾oz chives, finely chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in. Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack.To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve.Serve the warm scones with the chive butter. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in. To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in. Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack. Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack. To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve. To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve. Serve the warm scones with the chive butter. Serve the warm scones with the chive butter. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheese scones with chive butter recipe",
"content": "An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_leicester_scones_02913_16x9.jpg However you like to pronounce them, scones were one of the first things that I ever baked. I think they are still a staple in teaching kids how to bake, as my nephew came home with these beauties a few years ago when he started to bake at school. 175g/6oz self-raising flour 50g/1¾oz strong white flour, plus extra for dusting ¼ tsp onion salt55g/2oz unsalted butter25g/1oz Red Leicester, grated 150ml/5fl oz whole milk, plus extra for glazing 175g/6oz self-raising flour 50g/1¾oz strong white flour, plus extra for dusting ¼ tsp onion salt 55g/2oz unsalted butter 25g/1oz Red Leicester, grated 150ml/5fl oz whole milk, plus extra for glazing 80g/3oz unsalted butter, softened 1 tsp rock salt 20g/¾oz chives, finely chopped 80g/3oz unsalted butter, softened 1 tsp rock salt 20g/¾oz chives, finely chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in. Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack.To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve.Serve the warm scones with the chive butter. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in. To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in. Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack. Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack. To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve. To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve. Serve the warm scones with the chive butter. Serve the warm scones with the chive butter."
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} | 1766b5a1096f4beda39b64ed9314f523b24a5f3b09e59ac1d2264a27d129ec1e | Sweet potato roti recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_roti_30075_16x9.jpg These sweet potato roti can be eaten on their own or served as part of a Caribbean feast. 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed600g/1lb 5oz self-raising flour, plus extra for dusting120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oillarge pinch salt 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed 600g/1lb 5oz self-raising flour, plus extra for dusting 120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oil large pinch salt Method To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. | {
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"type": "HowTo",
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"title": "Sweet potato roti recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_roti_30075_16x9.jpg These sweet potato roti can be eaten on their own or served as part of a Caribbean feast. 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed600g/1lb 5oz self-raising flour, plus extra for dusting120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oillarge pinch salt 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed 600g/1lb 5oz self-raising flour, plus extra for dusting 120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oil large pinch salt Method To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve."
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} | 8f6fdc533d969c9eab8fdd34fc506797752bc84c7fd94d4bae567610885ff350 | Cheat’s ricotta and cherry tomato gnocchi recipe
An average of 3.3 out of 5 stars from 3 ratings With Donna Hay’s cheat dough, you can make this quick gnocchi dish without any hassle. 360g/12oz ricotta80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated150g/5½oz plain flour, plus extra for dusting3 free-range eggs, beaten1½ tsp sea salt flakes1 tbsp finely chopped fresh basil1 tbsp flatleaf parsley leaves1 tbsp finely chopped fresh thyme 1 tbsp finely grated lemon zest60ml/2fl oz extra virgin olive oil3 garlic cloves, thinly sliced600g/1lb 5oz mixed cherry tomatoes, halvedfreshly ground black pepper2 tbsp baby basil, to serve 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil 1 tbsp flatleaf parsley leaves 1 tbsp finely chopped fresh thyme 1 tbsp finely grated lemon zest 60ml/2fl oz extra virgin olive oil 3 garlic cloves, thinly sliced 600g/1lb 5oz mixed cherry tomatoes, halved freshly ground black pepper 2 tbsp baby basil, to serve Method Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again.Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray.Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft.Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon.Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again. Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again. Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray. Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray. Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft. Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft. Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon. Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon. Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/ricotta_and_cherry_06619",
"type": "HowTo",
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"title": "Cheat’s ricotta and cherry tomato gnocchi recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings With Donna Hay’s cheat dough, you can make this quick gnocchi dish without any hassle. 360g/12oz ricotta80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated150g/5½oz plain flour, plus extra for dusting3 free-range eggs, beaten1½ tsp sea salt flakes1 tbsp finely chopped fresh basil1 tbsp flatleaf parsley leaves1 tbsp finely chopped fresh thyme 1 tbsp finely grated lemon zest60ml/2fl oz extra virgin olive oil3 garlic cloves, thinly sliced600g/1lb 5oz mixed cherry tomatoes, halvedfreshly ground black pepper2 tbsp baby basil, to serve 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil 1 tbsp flatleaf parsley leaves 1 tbsp finely chopped fresh thyme 1 tbsp finely grated lemon zest 60ml/2fl oz extra virgin olive oil 3 garlic cloves, thinly sliced 600g/1lb 5oz mixed cherry tomatoes, halved freshly ground black pepper 2 tbsp baby basil, to serve Method Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again.Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray.Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft.Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon.Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again. Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again. Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray. Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray. Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft. Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft. Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon. Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon. Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve."
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} | f776477dd21f5f0fa0a7ba3cc6b44a6b4e997e3425dd815a133027e7ef0c095a | Pork chops with red onion and balsamic marmalade recipe
An average of 4.3 out of 5 stars from 9 ratings Rosemary roasted pork chops are served with a sticky red onion marmalade and herby potato salad. The perfect Sunday meal for transitioning towards autumn. 4 thick-cut pork chops on the bone1 tbsp extra virgin olive oil1 tsp chopped rosemary leaves, plus 2–3 rosemary springs1 garlic clove, finely choppedsea salt and freshly ground black pepper 4 thick-cut pork chops on the bone 1 tbsp extra virgin olive oil 1 tsp chopped rosemary leaves, plus 2–3 rosemary springs 1 garlic clove, finely chopped sea salt and freshly ground black pepper 800g/1lb 12oz baby potatoes, halved3 tbsp mayonnaise1 lemon, juice and zest 1 tbsp finely chopped fresh chives 800g/1lb 12oz baby potatoes, halved 3 tbsp mayonnaise 1 lemon, juice and zest 1 tbsp finely chopped fresh chives 2 tbsp extra virgin olive oil1 medium red onion, thinly sliced2 tsp balsamic vinegar1 tbsp soft light brown sugar 2 tbsp extra virgin olive oil 1 medium red onion, thinly sliced 2 tsp balsamic vinegar 1 tbsp soft light brown sugar Method Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable.To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Preheat the oven to 220C/200C Fan/Gas 7. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes.Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable. Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable. To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes. Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. | {
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"url": "https://www.bbc.co.uk/food/recipes/rosemary_pork_chops_with_53980",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Pork chops with red onion and balsamic marmalade recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings Rosemary roasted pork chops are served with a sticky red onion marmalade and herby potato salad. The perfect Sunday meal for transitioning towards autumn. 4 thick-cut pork chops on the bone1 tbsp extra virgin olive oil1 tsp chopped rosemary leaves, plus 2–3 rosemary springs1 garlic clove, finely choppedsea salt and freshly ground black pepper 4 thick-cut pork chops on the bone 1 tbsp extra virgin olive oil 1 tsp chopped rosemary leaves, plus 2–3 rosemary springs 1 garlic clove, finely chopped sea salt and freshly ground black pepper 800g/1lb 12oz baby potatoes, halved3 tbsp mayonnaise1 lemon, juice and zest 1 tbsp finely chopped fresh chives 800g/1lb 12oz baby potatoes, halved 3 tbsp mayonnaise 1 lemon, juice and zest 1 tbsp finely chopped fresh chives 2 tbsp extra virgin olive oil1 medium red onion, thinly sliced2 tsp balsamic vinegar1 tbsp soft light brown sugar 2 tbsp extra virgin olive oil 1 medium red onion, thinly sliced 2 tsp balsamic vinegar 1 tbsp soft light brown sugar Method Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable.To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Preheat the oven to 220C/200C Fan/Gas 7. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes.Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable. Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable. To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes. Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes. Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary. Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary."
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} | 0a6d41d8f8d6f60a60e35b4bdb94adceaf997e9be57ac0d6e0b7e5d09601e1ed | Jerk chicken with rice, peas and fried plantain recipe
For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown.Add the coconut milk and bring to the boil.Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil. Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it.For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper.For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint.To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown. For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown. Add the coconut milk and bring to the boil. Add the coconut milk and bring to the boil. Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil. Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil. Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand. Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand. For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste. For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush. Brush half the jerk paste over the chicken with a pastry brush. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking. For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it. For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint. To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch | {
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"title": "Jerk chicken with rice, peas and fried plantain recipe",
"content": "For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown.Add the coconut milk and bring to the boil.Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil. Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it.For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper.For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint.To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown. For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don't allow them to brown. Add the coconut milk and bring to the boil. Add the coconut milk and bring to the boil. Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil. Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil. Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand. Once it has come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand. For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste. For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts. Brush half the jerk paste over the chicken with a pastry brush. Brush half the jerk paste over the chicken with a pastry brush. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking. For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it. For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature is hottest, to brown the chicken. Check the chicken is cooked through - there should be no pink when you cut into it. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, then stir in the coriander and mint. To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa. Serve with Irish stout punch"
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} | 133acf85a66e79eededb71bc028632e645d25424ad0c04870908f42cb952bcfb | Crab with mango and avocado salad recipe
An average of 5.0 out of 5 stars from 3 ratings 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe)1 just-ripe mango, peeled, stone removed, flesh cut into cubes2 avocados, stones and skin removed, flesh cut into cubes1 red onion, peeled, sliced1 garlic clove, peeled, sliced½ mild red chilli, seeds removed, finely sliced2 sprigs fresh thyme, leaves only1 lime, juice only1-2 tbsp olive oil, or to tastepinch salt 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe) 1 just-ripe mango, peeled, stone removed, flesh cut into cubes 2 avocados, stones and skin removed, flesh cut into cubes 1 red onion, peeled, sliced 1 garlic clove, peeled, sliced ½ mild red chilli, seeds removed, finely sliced 2 sprigs fresh thyme, leaves only 1 lime, juice only 1-2 tbsp olive oil, or to taste pinch salt 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper Method Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined.To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. | {
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"title": "Crab with mango and avocado salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe)1 just-ripe mango, peeled, stone removed, flesh cut into cubes2 avocados, stones and skin removed, flesh cut into cubes1 red onion, peeled, sliced1 garlic clove, peeled, sliced½ mild red chilli, seeds removed, finely sliced2 sprigs fresh thyme, leaves only1 lime, juice only1-2 tbsp olive oil, or to tastepinch salt 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe) 1 just-ripe mango, peeled, stone removed, flesh cut into cubes 2 avocados, stones and skin removed, flesh cut into cubes 1 red onion, peeled, sliced 1 garlic clove, peeled, sliced ½ mild red chilli, seeds removed, finely sliced 2 sprigs fresh thyme, leaves only 1 lime, juice only 1-2 tbsp olive oil, or to taste pinch salt 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper Method Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined.To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates."
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} | 505f5a32705573270e8dcf24724c910e6f6bbb993f88c412a163b227b6c2877f | Caribbean-style lamb burgers with raisin chutney recipe
An average of 5.0 out of 5 stars from 2 ratings Bring the sunshine to your plate with these Caribbean-style lamb burgers. They’re packed with warm spices, and come topped with a sweet, quick raisin chutney. ½ medium red onion, finely chopped1 garlic clove, finely chopped125g/4½oz raisins3 tbsp red wine vinegar3 tbsp soft light brown sugar1 tbsp dark soy sauce½ tsp flaked sea salt ½ medium red onion, finely chopped 1 garlic clove, finely chopped 125g/4½oz raisins 3 tbsp red wine vinegar 3 tbsp soft light brown sugar 1 tbsp dark soy sauce ½ tsp flaked sea salt ½ medium red onion, finely chopped2 garlic cloves, finely chopped1 tsp Dijon mustard1 tsp tomato purée1 tsp smoked paprika1 tsp cumin seeds½ tsp ground cumin½ tsp ground turmeric300g/10½oz lamb minceoil, for cookingpinch freshly ground black pepper ½ medium red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp Dijon mustard 1 tsp tomato purée 1 tsp smoked paprika 1 tsp cumin seeds ½ tsp ground cumin ½ tsp ground turmeric 300g/10½oz lamb mince oil, for cooking pinch freshly ground black pepper 2 burger buns, toastedLittle Gem lettuce1 large tomato, thinly slicedfresh coriander or parsley (optional)lime wedges (optional) 2 burger buns, toasted Little Gem lettuce 1 large tomato, thinly sliced fresh coriander or parsley (optional) lime wedges (optional) Method To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly.While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter.Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly. To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly. While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter. While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter. Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caribbean-style lamb burgers with raisin chutney recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Bring the sunshine to your plate with these Caribbean-style lamb burgers. They’re packed with warm spices, and come topped with a sweet, quick raisin chutney. ½ medium red onion, finely chopped1 garlic clove, finely chopped125g/4½oz raisins3 tbsp red wine vinegar3 tbsp soft light brown sugar1 tbsp dark soy sauce½ tsp flaked sea salt ½ medium red onion, finely chopped 1 garlic clove, finely chopped 125g/4½oz raisins 3 tbsp red wine vinegar 3 tbsp soft light brown sugar 1 tbsp dark soy sauce ½ tsp flaked sea salt ½ medium red onion, finely chopped2 garlic cloves, finely chopped1 tsp Dijon mustard1 tsp tomato purée1 tsp smoked paprika1 tsp cumin seeds½ tsp ground cumin½ tsp ground turmeric300g/10½oz lamb minceoil, for cookingpinch freshly ground black pepper ½ medium red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp Dijon mustard 1 tsp tomato purée 1 tsp smoked paprika 1 tsp cumin seeds ½ tsp ground cumin ½ tsp ground turmeric 300g/10½oz lamb mince oil, for cooking pinch freshly ground black pepper 2 burger buns, toastedLittle Gem lettuce1 large tomato, thinly slicedfresh coriander or parsley (optional)lime wedges (optional) 2 burger buns, toasted Little Gem lettuce 1 large tomato, thinly sliced fresh coriander or parsley (optional) lime wedges (optional) Method To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly.While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter.Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly. To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly. While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter. While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter. Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like."
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} | c3088ffd81d98fe9babfd2d3036586243f4884aa2199c08033af45a7e69e52bf | Creole aubergines recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creoleaubergines_92669_16x9.jpg These flavoursome aubergines are the perfect accompaniment to sweet or fruity main courses. 6 tbsp olive oil2 onions, peeled, finely chopped4 cloves garlic, peeled, chopped1 green pepper, seeds removed, chopped1 red pepper, seeds removed, chopped3 large aubergines, cut into cubes¼ tbsp hot paprika¼ tbsp sweet paprika2 tsp ground cumin800g/1lb 12¼oz canned cherry tomatoes½ tsp soft light brown sugarsalt and freshly ground black pepper 6 tbsp olive oil 2 onions, peeled, finely chopped 4 cloves garlic, peeled, chopped 1 green pepper, seeds removed, chopped 1 red pepper, seeds removed, chopped 3 large aubergines, cut into cubes ¼ tbsp hot paprika ¼ tbsp sweet paprika 2 tsp ground cumin 800g/1lb 12¼oz canned cherry tomatoes ½ tsp soft light brown sugar salt and freshly ground black pepper 2 tbsp chopped fresh parsley leaves8 lime wedges 2 tbsp chopped fresh parsley leaves 8 lime wedges Method Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes. Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes.Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper.Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through.Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime. Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes. Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes. Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes. Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes. Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper. Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper. Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through. Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through. Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime. Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime. | {
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"title": "Creole aubergines 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/creoleaubergines_92669_16x9.jpg These flavoursome aubergines are the perfect accompaniment to sweet or fruity main courses. 6 tbsp olive oil2 onions, peeled, finely chopped4 cloves garlic, peeled, chopped1 green pepper, seeds removed, chopped1 red pepper, seeds removed, chopped3 large aubergines, cut into cubes¼ tbsp hot paprika¼ tbsp sweet paprika2 tsp ground cumin800g/1lb 12¼oz canned cherry tomatoes½ tsp soft light brown sugarsalt and freshly ground black pepper 6 tbsp olive oil 2 onions, peeled, finely chopped 4 cloves garlic, peeled, chopped 1 green pepper, seeds removed, chopped 1 red pepper, seeds removed, chopped 3 large aubergines, cut into cubes ¼ tbsp hot paprika ¼ tbsp sweet paprika 2 tsp ground cumin 800g/1lb 12¼oz canned cherry tomatoes ½ tsp soft light brown sugar salt and freshly ground black pepper 2 tbsp chopped fresh parsley leaves8 lime wedges 2 tbsp chopped fresh parsley leaves 8 lime wedges Method Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes. Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes.Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper.Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through.Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime. Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes. Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes. Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes. Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes. Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper. Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper. Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through. Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through. Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime. Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime."
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} | 411879e67846313ac15abf388ad455968a0b7370fe706195a2d8695b8d2eabf7 | Creole spice mix recipe
An average of 3.0 out of 5 stars from 2 ratings 1 tbsp cumin seeds1 tsp fennel seeds¼ tbsp black peppercorns1½ tbsp sea salt2 tsp oregano½ tbsp cayenne pepper½ tbsp paprika1½ tsp onion granules1½ tsp garlic granules¼ tsp turmeric 1 tbsp cumin seeds 1 tsp fennel seeds ¼ tbsp black peppercorns 1½ tbsp sea salt 2 tsp oregano ½ tbsp cayenne pepper ½ tbsp paprika 1½ tsp onion granules 1½ tsp garlic granules ¼ tsp turmeric Method Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant.Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant. Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant. Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Creole spice mix recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings 1 tbsp cumin seeds1 tsp fennel seeds¼ tbsp black peppercorns1½ tbsp sea salt2 tsp oregano½ tbsp cayenne pepper½ tbsp paprika1½ tsp onion granules1½ tsp garlic granules¼ tsp turmeric 1 tbsp cumin seeds 1 tsp fennel seeds ¼ tbsp black peppercorns 1½ tbsp sea salt 2 tsp oregano ½ tbsp cayenne pepper ½ tbsp paprika 1½ tsp onion granules 1½ tsp garlic granules ¼ tsp turmeric Method Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant.Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant. Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant. Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined."
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} | fdfe7bfd8d784afcc64ef73cae81987119ac263db79db1cccb16f9e92e281af1 | Steak, peppers and tomatoes with ackee and mushrooms recipe
For the ackee and mushrooms, heat the oil in a heavy-based pan over a medium heat. Add the sliced onion and peppers and fry for 4-5 minutes, or until softened, stirring regularly. Add the chopped tomato and continue to fry for 1-2 minutes, stirring occasionally, or until the tomatoes have started to break down. Add the mushrooms and continue to fry for 2-3 minutes, or until the liquid released by the mushrooms has evaporated.Add boiling water, as necessary, to loosen the sauce mixture, stirring until well combined in the mixture. Season, to taste, with salt and freshly ground black pepper. Add the ackee and carefully fold it into the sauce. Simmer for 2-3 minutes, or until heated through, then sprinkle over the spring onion. Remove from the heat and keep warm.For the steak, rub one teaspoon of the oil all over the pieces of fillet steak. Heat a heavy-based pan over a medium heat until hot, then add the steak pieces and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the heat and set aside.Meanwhile, heat the remaining half a teaspoon of oil in a separate, heavy-based pan over a medium heat. Add the onion and sweet pepper and fry, stirring regularly, until softened. Add the remaining steak ingredients and continue to fry for 4-5 minutes, stirring regularly, until the vegetables are just cooked through. Season, to taste, with salt and freshly ground black pepper. (NB: Bear in mind that the soy sauce is quite salty.) Add the cooked steaks to the pan and cook until heated through. To serve, place two pieces of fillet steak onto each of four serving plates. Pour over the pepper and tomato sauce. Spoon the ackee and mushrooms alongside. For the ackee and mushrooms, heat the oil in a heavy-based pan over a medium heat. Add the sliced onion and peppers and fry for 4-5 minutes, or until softened, stirring regularly. For the ackee and mushrooms, heat the oil in a heavy-based pan over a medium heat. Add the sliced onion and peppers and fry for 4-5 minutes, or until softened, stirring regularly. Add the chopped tomato and continue to fry for 1-2 minutes, stirring occasionally, or until the tomatoes have started to break down. Add the chopped tomato and continue to fry for 1-2 minutes, stirring occasionally, or until the tomatoes have started to break down. Add the mushrooms and continue to fry for 2-3 minutes, or until the liquid released by the mushrooms has evaporated. Add the mushrooms and continue to fry for 2-3 minutes, or until the liquid released by the mushrooms has evaporated. Add boiling water, as necessary, to loosen the sauce mixture, stirring until well combined in the mixture. Season, to taste, with salt and freshly ground black pepper. Add boiling water, as necessary, to loosen the sauce mixture, stirring until well combined in the mixture. Season, to taste, with salt and freshly ground black pepper. Add the ackee and carefully fold it into the sauce. Simmer for 2-3 minutes, or until heated through, then sprinkle over the spring onion. Remove from the heat and keep warm. Add the ackee and carefully fold it into the sauce. Simmer for 2-3 minutes, or until heated through, then sprinkle over the spring onion. Remove from the heat and keep warm. For the steak, rub one teaspoon of the oil all over the pieces of fillet steak. Heat a heavy-based pan over a medium heat until hot, then add the steak pieces and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the heat and set aside. For the steak, rub one teaspoon of the oil all over the pieces of fillet steak. Heat a heavy-based pan over a medium heat until hot, then add the steak pieces and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the heat and set aside. Meanwhile, heat the remaining half a teaspoon of oil in a separate, heavy-based pan over a medium heat. Add the onion and sweet pepper and fry, stirring regularly, until softened. Meanwhile, heat the remaining half a teaspoon of oil in a separate, heavy-based pan over a medium heat. Add the onion and sweet pepper and fry, stirring regularly, until softened. Add the remaining steak ingredients and continue to fry for 4-5 minutes, stirring regularly, until the vegetables are just cooked through. Season, to taste, with salt and freshly ground black pepper. (NB: Bear in mind that the soy sauce is quite salty.) Add the remaining steak ingredients and continue to fry for 4-5 minutes, stirring regularly, until the vegetables are just cooked through. Season, to taste, with salt and freshly ground black pepper. (NB: Bear in mind that the soy sauce is quite salty.) Add the cooked steaks to the pan and cook until heated through. Add the cooked steaks to the pan and cook until heated through. To serve, place two pieces of fillet steak onto each of four serving plates. Pour over the pepper and tomato sauce. Spoon the ackee and mushrooms alongside. To serve, place two pieces of fillet steak onto each of four serving plates. Pour over the pepper and tomato sauce. Spoon the ackee and mushrooms alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/steakpeppersandtomat_91710",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Steak, peppers and tomatoes with ackee and mushrooms recipe",
"content": "For the ackee and mushrooms, heat the oil in a heavy-based pan over a medium heat. Add the sliced onion and peppers and fry for 4-5 minutes, or until softened, stirring regularly. Add the chopped tomato and continue to fry for 1-2 minutes, stirring occasionally, or until the tomatoes have started to break down. Add the mushrooms and continue to fry for 2-3 minutes, or until the liquid released by the mushrooms has evaporated.Add boiling water, as necessary, to loosen the sauce mixture, stirring until well combined in the mixture. Season, to taste, with salt and freshly ground black pepper. Add the ackee and carefully fold it into the sauce. Simmer for 2-3 minutes, or until heated through, then sprinkle over the spring onion. Remove from the heat and keep warm.For the steak, rub one teaspoon of the oil all over the pieces of fillet steak. Heat a heavy-based pan over a medium heat until hot, then add the steak pieces and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the heat and set aside.Meanwhile, heat the remaining half a teaspoon of oil in a separate, heavy-based pan over a medium heat. Add the onion and sweet pepper and fry, stirring regularly, until softened. Add the remaining steak ingredients and continue to fry for 4-5 minutes, stirring regularly, until the vegetables are just cooked through. Season, to taste, with salt and freshly ground black pepper. (NB: Bear in mind that the soy sauce is quite salty.) Add the cooked steaks to the pan and cook until heated through. To serve, place two pieces of fillet steak onto each of four serving plates. Pour over the pepper and tomato sauce. Spoon the ackee and mushrooms alongside. For the ackee and mushrooms, heat the oil in a heavy-based pan over a medium heat. Add the sliced onion and peppers and fry for 4-5 minutes, or until softened, stirring regularly. For the ackee and mushrooms, heat the oil in a heavy-based pan over a medium heat. Add the sliced onion and peppers and fry for 4-5 minutes, or until softened, stirring regularly. Add the chopped tomato and continue to fry for 1-2 minutes, stirring occasionally, or until the tomatoes have started to break down. Add the chopped tomato and continue to fry for 1-2 minutes, stirring occasionally, or until the tomatoes have started to break down. Add the mushrooms and continue to fry for 2-3 minutes, or until the liquid released by the mushrooms has evaporated. Add the mushrooms and continue to fry for 2-3 minutes, or until the liquid released by the mushrooms has evaporated. Add boiling water, as necessary, to loosen the sauce mixture, stirring until well combined in the mixture. Season, to taste, with salt and freshly ground black pepper. Add boiling water, as necessary, to loosen the sauce mixture, stirring until well combined in the mixture. Season, to taste, with salt and freshly ground black pepper. Add the ackee and carefully fold it into the sauce. Simmer for 2-3 minutes, or until heated through, then sprinkle over the spring onion. Remove from the heat and keep warm. Add the ackee and carefully fold it into the sauce. Simmer for 2-3 minutes, or until heated through, then sprinkle over the spring onion. Remove from the heat and keep warm. For the steak, rub one teaspoon of the oil all over the pieces of fillet steak. Heat a heavy-based pan over a medium heat until hot, then add the steak pieces and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the heat and set aside. For the steak, rub one teaspoon of the oil all over the pieces of fillet steak. Heat a heavy-based pan over a medium heat until hot, then add the steak pieces and fry for 1-2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the heat and set aside. Meanwhile, heat the remaining half a teaspoon of oil in a separate, heavy-based pan over a medium heat. Add the onion and sweet pepper and fry, stirring regularly, until softened. Meanwhile, heat the remaining half a teaspoon of oil in a separate, heavy-based pan over a medium heat. Add the onion and sweet pepper and fry, stirring regularly, until softened. Add the remaining steak ingredients and continue to fry for 4-5 minutes, stirring regularly, until the vegetables are just cooked through. Season, to taste, with salt and freshly ground black pepper. (NB: Bear in mind that the soy sauce is quite salty.) Add the remaining steak ingredients and continue to fry for 4-5 minutes, stirring regularly, until the vegetables are just cooked through. Season, to taste, with salt and freshly ground black pepper. (NB: Bear in mind that the soy sauce is quite salty.) Add the cooked steaks to the pan and cook until heated through. Add the cooked steaks to the pan and cook until heated through. To serve, place two pieces of fillet steak onto each of four serving plates. Pour over the pepper and tomato sauce. Spoon the ackee and mushrooms alongside. To serve, place two pieces of fillet steak onto each of four serving plates. Pour over the pepper and tomato sauce. Spoon the ackee and mushrooms alongside."
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} | 36a7e89b66a8ed4db967fdd350483ef3178e309c71c3c6dc80b77b43a7cbcf8b | Buñuelos with spiced guava syrup recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buuelos_with_spiced_15500_16x9.jpg Buñuelos occur in many different forms all over Spain and Latin America and traditionally the flat ones were shaped over your knee. These days they arrive at the stands ready-fried. When you order, they’re crushed into a bowl and hot cinnamon and guava-flavoured syrup is poured over the top. 300g/10½oz plain flour, plus extra for dusting1 tsp baking powder1 tbsp caster sugar½ tsp salt1 free-range egg, lightly beaten1 tsp vanilla extract15g/½oz butter, melted700ml/1¼ pint corn or vegetable oil, for fryingcinnamon sugar 300g/10½oz plain flour, plus extra for dusting 1 tsp baking powder 1 tbsp caster sugar ½ tsp salt 1 free-range egg, lightly beaten 1 tsp vanilla extract 15g/½oz butter, melted 700ml/1¼ pint corn or vegetable oil, for frying cinnamon sugar 300g/10½oz light brown soft sugar8cm/3¼in cinnamon stick2 strips orange peel1 star anise4 allspice berries1 lime, juice only1 orange, juice onlypinch salt1 tsp cornflour, mixed to a paste with 1 tbsp water350g/12oz guavas, quartered, or 350g/12oz mango, peeled, stoned removed and cut into 4cm/1½in chunks 300g/10½oz light brown soft sugar 8cm/3¼in cinnamon stick 2 strips orange peel 1 star anise 4 allspice berries 1 lime, juice only 1 orange, juice only pinch salt 1 tsp cornflour, mixed to a paste with 1 tbsp water 350g/12oz guavas, quartered, or 350g/12oz mango, peeled, stoned removed and cut into 4cm/1½in chunks Method For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125–150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes. Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened. Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender. Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan. Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos. Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve. For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125–150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes. For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125–150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes. Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened. Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened. Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender. Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender. Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan. Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan. Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos. Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos. Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve. Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Buñuelos with spiced guava syrup recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buuelos_with_spiced_15500_16x9.jpg Buñuelos occur in many different forms all over Spain and Latin America and traditionally the flat ones were shaped over your knee. These days they arrive at the stands ready-fried. When you order, they’re crushed into a bowl and hot cinnamon and guava-flavoured syrup is poured over the top. 300g/10½oz plain flour, plus extra for dusting1 tsp baking powder1 tbsp caster sugar½ tsp salt1 free-range egg, lightly beaten1 tsp vanilla extract15g/½oz butter, melted700ml/1¼ pint corn or vegetable oil, for fryingcinnamon sugar 300g/10½oz plain flour, plus extra for dusting 1 tsp baking powder 1 tbsp caster sugar ½ tsp salt 1 free-range egg, lightly beaten 1 tsp vanilla extract 15g/½oz butter, melted 700ml/1¼ pint corn or vegetable oil, for frying cinnamon sugar 300g/10½oz light brown soft sugar8cm/3¼in cinnamon stick2 strips orange peel1 star anise4 allspice berries1 lime, juice only1 orange, juice onlypinch salt1 tsp cornflour, mixed to a paste with 1 tbsp water350g/12oz guavas, quartered, or 350g/12oz mango, peeled, stoned removed and cut into 4cm/1½in chunks 300g/10½oz light brown soft sugar 8cm/3¼in cinnamon stick 2 strips orange peel 1 star anise 4 allspice berries 1 lime, juice only 1 orange, juice only pinch salt 1 tsp cornflour, mixed to a paste with 1 tbsp water 350g/12oz guavas, quartered, or 350g/12oz mango, peeled, stoned removed and cut into 4cm/1½in chunks Method For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125–150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes. Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened. Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender. Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan. Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos. Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve. For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125–150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes. For the buñuelos, put all the dry ingredients in a large bowl and make a well in the centre. Crack the egg into the centre with the vanilla and melted butter. Rub with your fingers until the mixture resembles coarse breadcrumbs. Slowly add 125–150ml tepid water, a quarter at a time, and mix into a smooth dough. Turn onto a lightly floured surface and knead for 5 minutes. Cover with a tea towel and leave to rest for 30 minutes. Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened. Meanwhile, to make the fruit syrup, place all the ingredients, apart from the cornflour and guava (or mango), in a large saucepan with 1 litre/1¾ pints of water. Stir until the sugar dissolves, then bring to the boil and simmer for 20 minutes, until thickened. Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender. Mix the cornflour with 1 tablespoon of water to make a paste. Stir into the syrup, add the guava (or mango) and cook over a medium heat, stirring occassionally, for 15 minutes until the syrup is thick and the fruit tender. Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat the oil in a deep frying pan to 190C or until a cube of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan. Divide the dough into 8 equal balls and roll each one into a 2mm-thick round (like a tortilla) on a lightly floured surface. Make sure they will fit your frying pan. Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos. Fry until golden-brown and crisp on one side, then flip it over and cook the other side. Drain on kitchen paper and sprinkle with cinnamon sugar. Repeat with the remaining buñuelos. Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve. Break up the buñuelos and place equally between eight bowls. Ladle over some of the fruit syrup and serve."
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} | 105357c46d77071bfcf24f82224979c141955a69ef1b94a5bcdb0907078ebd63 | Prawn pancakes and papaya salad recipe
An average of 4.0 out of 5 stars from 1 rating These delicate prawn pancakes make a great brunch or lunch, served with a soy and lime dipping sauce and aromatic papaya salad. ½ tsp turmeric100g/3½oz rice flour200ml/7fl oz coconut milk2 spring onions, chopped ½ tsp turmeric 100g/3½oz rice flour 200ml/7fl oz coconut milk 2 spring onions, chopped 2 tbsp vegetable oil150g/5½oz raw prawns, peeled and de-veined 75g/2¾oz beansprouts1 tsp chopped fresh Thai basil1 tsp chopped fresh mint1 tsp chopped fresh coriander 2 tbsp vegetable oil 150g/5½oz raw prawns, peeled and de-veined 75g/2¾oz beansprouts 1 tsp chopped fresh Thai basil 1 tsp chopped fresh mint 1 tsp chopped fresh coriander 3 tbsp soy sauce 1 lime, juice only1 tsp palm sugar ½ red chilli, finely chopped ½ lemongrass stick, finely chopped 3 tbsp soy sauce 1 lime, juice only 1 tsp palm sugar ½ red chilli, finely chopped ½ lemongrass stick, finely chopped 1 green papaya, peeled and flesh julienned100g/3½oz beansprouts¼ cucumber, thinly sliced1 tbsp Thai basil leaves1 tbsp mint leaves 1 tbsp coriander leaves 50g/1¾oz salted peanuts, roughly chopped 1 green papaya, peeled and flesh julienned 100g/3½oz beansprouts ¼ cucumber, thinly sliced 1 tbsp Thai basil leaves 1 tbsp mint leaves 1 tbsp coriander leaves 50g/1¾oz salted peanuts, roughly chopped Method To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream.To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake. To make the dipping sauce, whisk all of the ingredients together in a small bowl. To make the papaya salad, place all of the ingredients in a large bowl and mix together.To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side. To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream. To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream. To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake. To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake. To make the dipping sauce, whisk all of the ingredients together in a small bowl. To make the dipping sauce, whisk all of the ingredients together in a small bowl. To make the papaya salad, place all of the ingredients in a large bowl and mix together. To make the papaya salad, place all of the ingredients in a large bowl and mix together. To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side. To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/prawn_pancakes_and_15809",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn pancakes and papaya salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These delicate prawn pancakes make a great brunch or lunch, served with a soy and lime dipping sauce and aromatic papaya salad. ½ tsp turmeric100g/3½oz rice flour200ml/7fl oz coconut milk2 spring onions, chopped ½ tsp turmeric 100g/3½oz rice flour 200ml/7fl oz coconut milk 2 spring onions, chopped 2 tbsp vegetable oil150g/5½oz raw prawns, peeled and de-veined 75g/2¾oz beansprouts1 tsp chopped fresh Thai basil1 tsp chopped fresh mint1 tsp chopped fresh coriander 2 tbsp vegetable oil 150g/5½oz raw prawns, peeled and de-veined 75g/2¾oz beansprouts 1 tsp chopped fresh Thai basil 1 tsp chopped fresh mint 1 tsp chopped fresh coriander 3 tbsp soy sauce 1 lime, juice only1 tsp palm sugar ½ red chilli, finely chopped ½ lemongrass stick, finely chopped 3 tbsp soy sauce 1 lime, juice only 1 tsp palm sugar ½ red chilli, finely chopped ½ lemongrass stick, finely chopped 1 green papaya, peeled and flesh julienned100g/3½oz beansprouts¼ cucumber, thinly sliced1 tbsp Thai basil leaves1 tbsp mint leaves 1 tbsp coriander leaves 50g/1¾oz salted peanuts, roughly chopped 1 green papaya, peeled and flesh julienned 100g/3½oz beansprouts ¼ cucumber, thinly sliced 1 tbsp Thai basil leaves 1 tbsp mint leaves 1 tbsp coriander leaves 50g/1¾oz salted peanuts, roughly chopped Method To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream.To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake. To make the dipping sauce, whisk all of the ingredients together in a small bowl. To make the papaya salad, place all of the ingredients in a large bowl and mix together.To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side. To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream. To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream. To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake. To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake. To make the dipping sauce, whisk all of the ingredients together in a small bowl. To make the dipping sauce, whisk all of the ingredients together in a small bowl. To make the papaya salad, place all of the ingredients in a large bowl and mix together. To make the papaya salad, place all of the ingredients in a large bowl and mix together. To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side. To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side."
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} | f792ba0fab7917a176421c7eefe825b9a191d8f1b74c605e6c83d6eed8e00cb9 | Roast bream with fried plantain fritters and coconut sauce recipe
For the roast bream, place the allspice, garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together.Place the bream fillets on a plate, pour over the olive oil mixture and leave to marinate for 5-10 minutes.Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Add the olive oil, onion and garlic and fry for 20 seconds without colouring. Add the red pepper and curry powder and sweat for one minute, until the curry powder is cooked and aromatic.Add the coconut liquid, increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half. Add the tomatoes and butter to the pan, stir well and simmer until all the ingredients have blended together. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander.Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well.Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up.To cook the bream, heat a frying pan until hot, add the remaining tablespoon of olive oil and the fish, skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm.For the spinach, heat a frying pan until hot, add the olive oil and the spinach and cook until just wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg.To serve, place the spinach into the centre of four serving plates. Top with the red bream, arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve. For the roast bream, place the allspice, garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together. For the roast bream, place the allspice, garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together. Place the bream fillets on a plate, pour over the olive oil mixture and leave to marinate for 5-10 minutes. Place the bream fillets on a plate, pour over the olive oil mixture and leave to marinate for 5-10 minutes. Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Add the olive oil, onion and garlic and fry for 20 seconds without colouring. Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Add the olive oil, onion and garlic and fry for 20 seconds without colouring. Add the red pepper and curry powder and sweat for one minute, until the curry powder is cooked and aromatic. Add the red pepper and curry powder and sweat for one minute, until the curry powder is cooked and aromatic. Add the coconut liquid, increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half. Add the coconut liquid, increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half. Add the tomatoes and butter to the pan, stir well and simmer until all the ingredients have blended together. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and butter to the pan, stir well and simmer until all the ingredients have blended together. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander. Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander. Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well. Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well. Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up. Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up. To cook the bream, heat a frying pan until hot, add the remaining tablespoon of olive oil and the fish, skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm. To cook the bream, heat a frying pan until hot, add the remaining tablespoon of olive oil and the fish, skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm. For the spinach, heat a frying pan until hot, add the olive oil and the spinach and cook until just wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg. For the spinach, heat a frying pan until hot, add the olive oil and the spinach and cook until just wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg. To serve, place the spinach into the centre of four serving plates. Top with the red bream, arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve. To serve, place the spinach into the centre of four serving plates. Top with the red bream, arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve. | {
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"title": "Roast bream with fried plantain fritters and coconut sauce recipe",
"content": "For the roast bream, place the allspice, garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together.Place the bream fillets on a plate, pour over the olive oil mixture and leave to marinate for 5-10 minutes.Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Add the olive oil, onion and garlic and fry for 20 seconds without colouring. Add the red pepper and curry powder and sweat for one minute, until the curry powder is cooked and aromatic.Add the coconut liquid, increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half. Add the tomatoes and butter to the pan, stir well and simmer until all the ingredients have blended together. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander.Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well.Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up.To cook the bream, heat a frying pan until hot, add the remaining tablespoon of olive oil and the fish, skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm.For the spinach, heat a frying pan until hot, add the olive oil and the spinach and cook until just wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg.To serve, place the spinach into the centre of four serving plates. Top with the red bream, arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve. For the roast bream, place the allspice, garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together. For the roast bream, place the allspice, garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together. Place the bream fillets on a plate, pour over the olive oil mixture and leave to marinate for 5-10 minutes. Place the bream fillets on a plate, pour over the olive oil mixture and leave to marinate for 5-10 minutes. Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Add the olive oil, onion and garlic and fry for 20 seconds without colouring. Meanwhile, for the coconut sauce, heat a frying pan over a medium heat until hot. Add the olive oil, onion and garlic and fry for 20 seconds without colouring. Add the red pepper and curry powder and sweat for one minute, until the curry powder is cooked and aromatic. Add the red pepper and curry powder and sweat for one minute, until the curry powder is cooked and aromatic. Add the coconut liquid, increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half. Add the coconut liquid, increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half. Add the tomatoes and butter to the pan, stir well and simmer until all the ingredients have blended together. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and butter to the pan, stir well and simmer until all the ingredients have blended together. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander. Meanwhile, for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander. Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well. Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well. Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Two-thirds fill a large, heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up. Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up. To cook the bream, heat a frying pan until hot, add the remaining tablespoon of olive oil and the fish, skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm. To cook the bream, heat a frying pan until hot, add the remaining tablespoon of olive oil and the fish, skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm. For the spinach, heat a frying pan until hot, add the olive oil and the spinach and cook until just wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg. For the spinach, heat a frying pan until hot, add the olive oil and the spinach and cook until just wilted. Season, to taste, with salt, freshly ground black pepper and freshly grated nutmeg. To serve, place the spinach into the centre of four serving plates. Top with the red bream, arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve. To serve, place the spinach into the centre of four serving plates. Top with the red bream, arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve."
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} | 07c724ce75aa8d3e9f05183d21f23eccb7199c2ab4e9a15e9548a605f733732b | Grilled rack of lamb with mango salad and mint chutney recipe
An average of 4.0 out of 5 stars from 1 rating 1 tbsp finely chopped raw papaya1 tbsp finely chopped garlic1 tsp finely chopped green chilli1 tsp ground fennel seeds1 tsp freshly ground black pepper1 tsp sweet paprika3 tbsp vegetable oil100ml/3½fl oz single cream55ml/2fl oz double cream2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers)2 tbsp pastis½ nutmeg, gratedpinch salt2 x 8-bone racks of lamb, excess fat removed50g/2oz butter, melted 1 tbsp finely chopped raw papaya 1 tbsp finely chopped garlic 1 tsp finely chopped green chilli 1 tsp ground fennel seeds 1 tsp freshly ground black pepper 1 tsp sweet paprika 3 tbsp vegetable oil 100ml/3½fl oz single cream 55ml/2fl oz double cream 2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers) 2 tbsp pastis ½ nutmeg, grated pinch salt 2 x 8-bone racks of lamb, excess fat removed 50g/2oz butter, melted 200g/7oz fresh mint leaves2 tbsp finely chopped red onion2 tbsp lemon juice1 green chilli, seeds removed, chopped½ tsp salt½ tbsp vegetable oil4 tbsp Greek-style yoghurt 200g/7oz fresh mint leaves 2 tbsp finely chopped red onion 2 tbsp lemon juice 1 green chilli, seeds removed, chopped ½ tsp salt ½ tbsp vegetable oil 4 tbsp Greek-style yoghurt 2 green mangoes, finely slicedsmall handful fresh corianderhandful watercress2.5cm/1in piece root ginger, grated1 tsp toasted cumin seeds, crushed1 tbsp lime juice1 tbsp olive oil½ tsp sugar 2 green mangoes, finely sliced small handful fresh coriander handful watercress 2.5cm/1in piece root ginger, grated 1 tsp toasted cumin seeds, crushed 1 tbsp lime juice 1 tbsp olive oil ½ tsp sugar Method For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours.Preheat the oven to 200C/400F/Gas 6.Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place.For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil.Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again.Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth.For the mango salad, place all the mango salad ingredients into a bowl and stir.To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney. For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours. For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place. Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place. For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil. For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil. Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again. Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again. Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth. Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth. For the mango salad, place all the mango salad ingredients into a bowl and stir. For the mango salad, place all the mango salad ingredients into a bowl and stir. To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney. To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney. | {
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"title": "Grilled rack of lamb with mango salad and mint chutney recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 1 tbsp finely chopped raw papaya1 tbsp finely chopped garlic1 tsp finely chopped green chilli1 tsp ground fennel seeds1 tsp freshly ground black pepper1 tsp sweet paprika3 tbsp vegetable oil100ml/3½fl oz single cream55ml/2fl oz double cream2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers)2 tbsp pastis½ nutmeg, gratedpinch salt2 x 8-bone racks of lamb, excess fat removed50g/2oz butter, melted 1 tbsp finely chopped raw papaya 1 tbsp finely chopped garlic 1 tsp finely chopped green chilli 1 tsp ground fennel seeds 1 tsp freshly ground black pepper 1 tsp sweet paprika 3 tbsp vegetable oil 100ml/3½fl oz single cream 55ml/2fl oz double cream 2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers) 2 tbsp pastis ½ nutmeg, grated pinch salt 2 x 8-bone racks of lamb, excess fat removed 50g/2oz butter, melted 200g/7oz fresh mint leaves2 tbsp finely chopped red onion2 tbsp lemon juice1 green chilli, seeds removed, chopped½ tsp salt½ tbsp vegetable oil4 tbsp Greek-style yoghurt 200g/7oz fresh mint leaves 2 tbsp finely chopped red onion 2 tbsp lemon juice 1 green chilli, seeds removed, chopped ½ tsp salt ½ tbsp vegetable oil 4 tbsp Greek-style yoghurt 2 green mangoes, finely slicedsmall handful fresh corianderhandful watercress2.5cm/1in piece root ginger, grated1 tsp toasted cumin seeds, crushed1 tbsp lime juice1 tbsp olive oil½ tsp sugar 2 green mangoes, finely sliced small handful fresh coriander handful watercress 2.5cm/1in piece root ginger, grated 1 tsp toasted cumin seeds, crushed 1 tbsp lime juice 1 tbsp olive oil ½ tsp sugar Method For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours.Preheat the oven to 200C/400F/Gas 6.Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place.For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil.Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again.Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth.For the mango salad, place all the mango salad ingredients into a bowl and stir.To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney. For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours. For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place. Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place. For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil. For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil. Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again. Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again. Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth. Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth. For the mango salad, place all the mango salad ingredients into a bowl and stir. For the mango salad, place all the mango salad ingredients into a bowl and stir. To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney. To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney."
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} | 366652f740ef4e67dfdadd4f56811c244364be737640036b567ae57fd833d9f3 | Caribbean chicken curry recipe
An average of 5.0 out of 5 stars from 4 ratings Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party. ¼ tsp ground turmeric1 tsp ground coriander1 tsp yellow mustard seeds3 garlic cloves, roughly chopped ½-1 Scotch bonnet chilli, seeds removed1 tsp sea salt flakes ¼ tsp ground turmeric 1 tsp ground coriander 1 tsp yellow mustard seeds 3 garlic cloves, roughly chopped ½-1 Scotch bonnet chilli, seeds removed 1 tsp sea salt flakes 12 chicken pieces (a mixture of thighs and drumsticks)salt and freshly ground black pepper4 tbsp sunflower or groundnut oil2 onions, roughly chopped500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes2 aubergines, cut into 4cm/1½in cubes2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces1 x 400ml/14fl oz can coconut milk300ml/½ pint chicken stock1 tbsp tamarind paste 3 small bay leaves 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces1 large ripe papaya, peeled, seeds removed, sliced½ lime, juice only1½ tbsp rum (optional)330g/¾lb rice, cooked according to packet instructions, to serve 12 chicken pieces (a mixture of thighs and drumsticks) salt and freshly ground black pepper 4 tbsp sunflower or groundnut oil 2 onions, roughly chopped 500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes 2 aubergines, cut into 4cm/1½in cubes 2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces 1 x 400ml/14fl oz can coconut milk 300ml/½ pint chicken stock 1 tbsp tamarind paste 3 small bay leaves 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces 1 large ripe papaya, peeled, seeds removed, sliced ½ lime, juice only 1½ tbsp rum (optional) 330g/¾lb rice, cooked according to packet instructions, to serve Method For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper. Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. | {
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"title": "Caribbean chicken curry recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party. ¼ tsp ground turmeric1 tsp ground coriander1 tsp yellow mustard seeds3 garlic cloves, roughly chopped ½-1 Scotch bonnet chilli, seeds removed1 tsp sea salt flakes ¼ tsp ground turmeric 1 tsp ground coriander 1 tsp yellow mustard seeds 3 garlic cloves, roughly chopped ½-1 Scotch bonnet chilli, seeds removed 1 tsp sea salt flakes 12 chicken pieces (a mixture of thighs and drumsticks)salt and freshly ground black pepper4 tbsp sunflower or groundnut oil2 onions, roughly chopped500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes2 aubergines, cut into 4cm/1½in cubes2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces1 x 400ml/14fl oz can coconut milk300ml/½ pint chicken stock1 tbsp tamarind paste 3 small bay leaves 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces1 large ripe papaya, peeled, seeds removed, sliced½ lime, juice only1½ tbsp rum (optional)330g/¾lb rice, cooked according to packet instructions, to serve 12 chicken pieces (a mixture of thighs and drumsticks) salt and freshly ground black pepper 4 tbsp sunflower or groundnut oil 2 onions, roughly chopped 500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes 2 aubergines, cut into 4cm/1½in cubes 2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces 1 x 400ml/14fl oz can coconut milk 300ml/½ pint chicken stock 1 tbsp tamarind paste 3 small bay leaves 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces 1 large ripe papaya, peeled, seeds removed, sliced ½ lime, juice only 1½ tbsp rum (optional) 330g/¾lb rice, cooked according to packet instructions, to serve Method For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper. Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry."
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} | b43ecf5b6a1a87e2253e57c101580f9af4f4644733e3bf767d57a2e4292fc08b | How to cook Chinese sticky rice recipe
An average of 3.7 out of 5 stars from 3 ratings Ching-he Huang shows you how to make perfect sticky rice to accompany classic Chinese dishes. Ingredients 300g/11oz washed glutinous rice500ml/18fl oz water 300g/11oz washed glutinous rice 500ml/18fl oz water Method Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/specialfriedrice_4852_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_kimchi_stew_09539_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lamb_rogan_37298_16x9.jpg | {
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"title": "How to cook Chinese sticky rice recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Ching-he Huang shows you how to make perfect sticky rice to accompany classic Chinese dishes. Ingredients 300g/11oz washed glutinous rice500ml/18fl oz water 300g/11oz washed glutinous rice 500ml/18fl oz water Method Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/specialfriedrice_4852_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_kimchi_stew_09539_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lamb_rogan_37298_16x9.jpg"
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} | be4339576c2e8a3f11716ded245654a1bb5c389dbc8abaff09dfdb64dcc1678a | Black pepper beef stir fry with egg fried rice recipe
An average of 4.8 out of 5 stars from 9 ratings 1 tbsp light soy sauce2 tbsp dry sherry2 garlic cloves, peeled, finely chopped1 tbsp freshly cracked black pepper1 tbsp cornflour500g/1lb 2oz beef fillet, finely sliced2 tbsp vegetable oil2 red peppers, seeds removed, finely sliced2 tbsp oyster sauce1 tbsp dark soy sauce1 tbsp sesame oil50-75ml/2-3fl oz water 1 tbsp light soy sauce 2 tbsp dry sherry 2 garlic cloves, peeled, finely chopped 1 tbsp freshly cracked black pepper 1 tbsp cornflour 500g/1lb 2oz beef fillet, finely sliced 2 tbsp vegetable oil 2 red peppers, seeds removed, finely sliced 2 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp sesame oil 50-75ml/2-3fl oz water 2 tbsp groundnut oil200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely2 large free-range eggs, lightly beaten2 tsp sesame oil4 spring onions, finely sliced3 tbsp finely chopped fresh coriander leaves 2 tbsp groundnut oil 200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely 2 large free-range eggs, lightly beaten 2 tsp sesame oil 4 spring onions, finely sliced 3 tbsp finely chopped fresh coriander leaves Method For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside. For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through. Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander. Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander. To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside. To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside. | {
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"title": "Black pepper beef stir fry with egg fried rice recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings 1 tbsp light soy sauce2 tbsp dry sherry2 garlic cloves, peeled, finely chopped1 tbsp freshly cracked black pepper1 tbsp cornflour500g/1lb 2oz beef fillet, finely sliced2 tbsp vegetable oil2 red peppers, seeds removed, finely sliced2 tbsp oyster sauce1 tbsp dark soy sauce1 tbsp sesame oil50-75ml/2-3fl oz water 1 tbsp light soy sauce 2 tbsp dry sherry 2 garlic cloves, peeled, finely chopped 1 tbsp freshly cracked black pepper 1 tbsp cornflour 500g/1lb 2oz beef fillet, finely sliced 2 tbsp vegetable oil 2 red peppers, seeds removed, finely sliced 2 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp sesame oil 50-75ml/2-3fl oz water 2 tbsp groundnut oil200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely2 large free-range eggs, lightly beaten2 tsp sesame oil4 spring onions, finely sliced3 tbsp finely chopped fresh coriander leaves 2 tbsp groundnut oil 200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely 2 large free-range eggs, lightly beaten 2 tsp sesame oil 4 spring onions, finely sliced 3 tbsp finely chopped fresh coriander leaves Method For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside. For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through. For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through. Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander. Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander. To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside. To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside."
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} | ea542a0b57a18ddb027716075d7d6cae01d2c624edc549efb1c6a33b81cec556 | Chicken with black bean sauce recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stirfriedchickenwith_3131_16x9.jpg A popular and easy stir-fry, chicken and black bean sauce is a great midweek supper. 2 tbsp sunflower oil 1 red onion, thinly sliced 2 red peppers, seeds removed, sliced 1 garlic clove crushed 2 red finger chillies, seeded and finely sliced on the diagonal 4 small chicken breasts skinned and sliced into long strips 4 spring onions cut into 4cm/1-2in slices 1 tsp cornflour 6 tbsp blackbean sauce from jar 2 tbsp dry sherry (optional)75ml/3fl oz water 1 tbsp chopped fresh coriander 2 tbsp sunflower oil 1 red onion, thinly sliced 2 red peppers, seeds removed, sliced 1 garlic clove crushed 2 red finger chillies, seeded and finely sliced on the diagonal 4 small chicken breasts skinned and sliced into long strips 4 spring onions cut into 4cm/1-2in slices 1 tsp cornflour 6 tbsp blackbean sauce from jar 2 tbsp dry sherry (optional) 75ml/3fl oz water 1 tbsp chopped fresh coriander Method Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes.Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Serve with boiled or steamed rice. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Serve with boiled or steamed rice. Serve with boiled or steamed rice. | {
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"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stirfriedchickenwith_3131_16x9.jpg A popular and easy stir-fry, chicken and black bean sauce is a great midweek supper. 2 tbsp sunflower oil 1 red onion, thinly sliced 2 red peppers, seeds removed, sliced 1 garlic clove crushed 2 red finger chillies, seeded and finely sliced on the diagonal 4 small chicken breasts skinned and sliced into long strips 4 spring onions cut into 4cm/1-2in slices 1 tsp cornflour 6 tbsp blackbean sauce from jar 2 tbsp dry sherry (optional)75ml/3fl oz water 1 tbsp chopped fresh coriander 2 tbsp sunflower oil 1 red onion, thinly sliced 2 red peppers, seeds removed, sliced 1 garlic clove crushed 2 red finger chillies, seeded and finely sliced on the diagonal 4 small chicken breasts skinned and sliced into long strips 4 spring onions cut into 4cm/1-2in slices 1 tsp cornflour 6 tbsp blackbean sauce from jar 2 tbsp dry sherry (optional) 75ml/3fl oz water 1 tbsp chopped fresh coriander Method Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes.Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Serve with boiled or steamed rice. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Serve with boiled or steamed rice. Serve with boiled or steamed rice."
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} | a4a3ee8dd7d3c8fe9689c0002acc385798cf6517b4dc7615fc4cb80e1812870d | Black bean pork and cucumber recipe
An average of 4.5 out of 5 stars from 2 ratings A simple dinner of black bean pork and egg fried rice. Healthy and packed full of protien. 2 tbsp vegetable oil250g/9oz pork mince3 garlic cloves, minced 1 tbsp ginger, peeled and minced 4 spring onions, chopped 2 peeled cucumbers6 tbsp black bean sauce 2 tsp sesame oil 50g/1¾oz baby leaf spinach 1 large bunch coriander, chopped2 tsp caster sugar 2 tbsp vegetable oil 250g/9oz pork mince 3 garlic cloves, minced 1 tbsp ginger, peeled and minced 4 spring onions, chopped 2 peeled cucumbers 6 tbsp black bean sauce 2 tsp sesame oil 50g/1¾oz baby leaf spinach 1 large bunch coriander, chopped 2 tsp caster sugar 2 tbsp vegetable oil1 packet ready cooked basmati rice100g/3½oz fresh peas, blanched1 corn on the cob, kernels removed and blanched2 medium free-range eggs, beaten50ml/2fl oz soy sauce1–2 tbsp sesame oil1–2 tbsp fresh coriander, chopped 2 tbsp vegetable oil 1 packet ready cooked basmati rice 100g/3½oz fresh peas, blanched 1 corn on the cob, kernels removed and blanched 2 medium free-range eggs, beaten 50ml/2fl oz soy sauce 1–2 tbsp sesame oil 1–2 tbsp fresh coriander, chopped Method Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside. To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water.Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar.To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes. Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander. Place the black bean pork and egg fried rice in separate bowls to serve. Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside. Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside. To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water. To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water. Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar. Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar. To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes. To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes. Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander. Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander. Place the black bean pork and egg fried rice in separate bowls to serve. Place the black bean pork and egg fried rice in separate bowls to serve. | {
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"title": "Black bean pork and cucumber recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings A simple dinner of black bean pork and egg fried rice. Healthy and packed full of protien. 2 tbsp vegetable oil250g/9oz pork mince3 garlic cloves, minced 1 tbsp ginger, peeled and minced 4 spring onions, chopped 2 peeled cucumbers6 tbsp black bean sauce 2 tsp sesame oil 50g/1¾oz baby leaf spinach 1 large bunch coriander, chopped2 tsp caster sugar 2 tbsp vegetable oil 250g/9oz pork mince 3 garlic cloves, minced 1 tbsp ginger, peeled and minced 4 spring onions, chopped 2 peeled cucumbers 6 tbsp black bean sauce 2 tsp sesame oil 50g/1¾oz baby leaf spinach 1 large bunch coriander, chopped 2 tsp caster sugar 2 tbsp vegetable oil1 packet ready cooked basmati rice100g/3½oz fresh peas, blanched1 corn on the cob, kernels removed and blanched2 medium free-range eggs, beaten50ml/2fl oz soy sauce1–2 tbsp sesame oil1–2 tbsp fresh coriander, chopped 2 tbsp vegetable oil 1 packet ready cooked basmati rice 100g/3½oz fresh peas, blanched 1 corn on the cob, kernels removed and blanched 2 medium free-range eggs, beaten 50ml/2fl oz soy sauce 1–2 tbsp sesame oil 1–2 tbsp fresh coriander, chopped Method Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside. To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water.Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar.To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes. Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander. Place the black bean pork and egg fried rice in separate bowls to serve. Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside. Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside. To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water. To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water. Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar. Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar. To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes. To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes. Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander. Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander. Place the black bean pork and egg fried rice in separate bowls to serve. Place the black bean pork and egg fried rice in separate bowls to serve."
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An average of 5.0 out of 5 stars from 1 rating A simple noodle soup with Asian-style flavours. It's so quick to make you'll be sitting down to eat in minutes. 150ml/5fl oz chicken or vegetable stock½ a scotch bonnet chilli25ml/1 fl oz white wine2 bamboo shoots, thinly sliced 2 spring onions, thinly sliced3 tbsp soy sauce2 tbsp honey100g/3½oz rice noodles, cooked 1 lime, juice only 150ml/5fl oz chicken or vegetable stock ½ a scotch bonnet chilli 25ml/1 fl oz white wine 2 bamboo shoots, thinly sliced 2 spring onions, thinly sliced 3 tbsp soy sauce 2 tbsp honey 100g/3½oz rice noodles, cooked 1 lime, juice only Method Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes.Add the noodles and finish with a squeeze of lime juice and serve. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes. Add the noodles and finish with a squeeze of lime juice and serve. Add the noodles and finish with a squeeze of lime juice and serve. Recipe tips To make this dish gluten-free, swap soy sauce for tamari sauce and make sure the stock you use is gluten-free. To make the dish vegan, replace the honey for maple syrup and use vegetable stock. | {
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"title": "Easy noodle broth recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A simple noodle soup with Asian-style flavours. It's so quick to make you'll be sitting down to eat in minutes. 150ml/5fl oz chicken or vegetable stock½ a scotch bonnet chilli25ml/1 fl oz white wine2 bamboo shoots, thinly sliced 2 spring onions, thinly sliced3 tbsp soy sauce2 tbsp honey100g/3½oz rice noodles, cooked 1 lime, juice only 150ml/5fl oz chicken or vegetable stock ½ a scotch bonnet chilli 25ml/1 fl oz white wine 2 bamboo shoots, thinly sliced 2 spring onions, thinly sliced 3 tbsp soy sauce 2 tbsp honey 100g/3½oz rice noodles, cooked 1 lime, juice only Method Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes.Add the noodles and finish with a squeeze of lime juice and serve. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes. Add the noodles and finish with a squeeze of lime juice and serve. Add the noodles and finish with a squeeze of lime juice and serve. Recipe tips To make this dish gluten-free, swap soy sauce for tamari sauce and make sure the stock you use is gluten-free. To make the dish vegan, replace the honey for maple syrup and use vegetable stock."
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} | e8250f5744bf0228da76663fa3423863235d5661e640c7aa1e8a190f4130b503 | Pork in black bean sauce recipe
An average of 5.0 out of 5 stars from 1 rating 450g/1lb lean pork1 tbsp shaoxing rice wine or dry sherry1 tbsp light soy sauce2 tsp sesame oil1 tsp cornflour1½ tbsp groundnut (peanut) oil1½ tbsp black beans, rinsed and coarsely chopped1 tbsp garlic, finely chopped3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped1½ tbsp light soy sauce1 tsp sugar1 tbsp chicken stock or water1 tbsp sesame oil 450g/1lb lean pork 1 tbsp shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp sesame oil 1 tsp cornflour 1½ tbsp groundnut (peanut) oil 1½ tbsp black beans, rinsed and coarsely chopped 1 tbsp garlic, finely chopped 3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped 1½ tbsp light soy sauce 1 tsp sugar 1 tbsp chicken stock or water 1 tbsp sesame oil Method Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once. | {
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"title": "Pork in black bean sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 450g/1lb lean pork1 tbsp shaoxing rice wine or dry sherry1 tbsp light soy sauce2 tsp sesame oil1 tsp cornflour1½ tbsp groundnut (peanut) oil1½ tbsp black beans, rinsed and coarsely chopped1 tbsp garlic, finely chopped3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped1½ tbsp light soy sauce1 tsp sugar1 tbsp chicken stock or water1 tbsp sesame oil 450g/1lb lean pork 1 tbsp shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp sesame oil 1 tsp cornflour 1½ tbsp groundnut (peanut) oil 1½ tbsp black beans, rinsed and coarsely chopped 1 tbsp garlic, finely chopped 3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped 1½ tbsp light soy sauce 1 tsp sugar 1 tbsp chicken stock or water 1 tbsp sesame oil Method Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once."
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} | 3d59553e775b3059a37a97ead19cfa40ca81da9145036785a21a146c29401cc3 | Tuna poke bowl recipe
An average of 5.0 out of 5 stars from 1 rating This tuna poke bowl is bursting with colours, flavours and texture. Use the best quality fresh tuna you can. 2 tbsp white wine vinegar½ tbsp light soy sauce1 heaped tsp sriracha½ tsp English mustard1 tsp sesame oil 2 tbsp white wine vinegar ½ tbsp light soy sauce 1 heaped tsp sriracha ½ tsp English mustard 1 tsp sesame oil 225g tin bamboo shoots, drained120g/4½oz sushi-grade fresh tuna, cut into very small chunks150g/5½oz jasmine or basmati rice2 tbsp mayonnaise or Greek-style yoghurt198g tin sweetcorn, drained1 medium carrot, peeled and cut into very thin matchsticks1 Little Gem lettuce, trimmed and finely shredded2–3 tbsp srirachasalt 225g tin bamboo shoots, drained 120g/4½oz sushi-grade fresh tuna, cut into very small chunks 150g/5½oz jasmine or basmati rice 2 tbsp mayonnaise or Greek-style yoghurt 198g tin sweetcorn, drained 1 medium carrot, peeled and cut into very thin matchsticks 1 Little Gem lettuce, trimmed and finely shredded 2–3 tbsp sriracha salt ½ small red onion, finely chopped1 spring onion, trimmed and finely sliced2 heaped tbsp finely chopped coriander2 heaped tbsp finely chopped dill1 tbsp sesame seeds, toasted½ lemon, juice only1 lime, juice only1 tbsp light soy sauce1 tsp sesame oil½ tsp soft light brown sugar ½ small red onion, finely chopped 1 spring onion, trimmed and finely sliced 2 heaped tbsp finely chopped coriander 2 heaped tbsp finely chopped dill 1 tbsp sesame seeds, toasted ½ lemon, juice only 1 lime, juice only 1 tbsp light soy sauce 1 tsp sesame oil ½ tsp soft light brown sugar Method Whisk together the ingredients for the vinaigrette in a medium bowl.Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside.Put the tuna in a bowl and toss with the marinade ingredients.Cook the rice according to pack instructions.Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve. Whisk together the ingredients for the vinaigrette in a medium bowl. Whisk together the ingredients for the vinaigrette in a medium bowl. Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside. Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside. Put the tuna in a bowl and toss with the marinade ingredients. Put the tuna in a bowl and toss with the marinade ingredients. Cook the rice according to pack instructions. Cook the rice according to pack instructions. Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve. Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tuna poke bowl recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This tuna poke bowl is bursting with colours, flavours and texture. Use the best quality fresh tuna you can. 2 tbsp white wine vinegar½ tbsp light soy sauce1 heaped tsp sriracha½ tsp English mustard1 tsp sesame oil 2 tbsp white wine vinegar ½ tbsp light soy sauce 1 heaped tsp sriracha ½ tsp English mustard 1 tsp sesame oil 225g tin bamboo shoots, drained120g/4½oz sushi-grade fresh tuna, cut into very small chunks150g/5½oz jasmine or basmati rice2 tbsp mayonnaise or Greek-style yoghurt198g tin sweetcorn, drained1 medium carrot, peeled and cut into very thin matchsticks1 Little Gem lettuce, trimmed and finely shredded2–3 tbsp srirachasalt 225g tin bamboo shoots, drained 120g/4½oz sushi-grade fresh tuna, cut into very small chunks 150g/5½oz jasmine or basmati rice 2 tbsp mayonnaise or Greek-style yoghurt 198g tin sweetcorn, drained 1 medium carrot, peeled and cut into very thin matchsticks 1 Little Gem lettuce, trimmed and finely shredded 2–3 tbsp sriracha salt ½ small red onion, finely chopped1 spring onion, trimmed and finely sliced2 heaped tbsp finely chopped coriander2 heaped tbsp finely chopped dill1 tbsp sesame seeds, toasted½ lemon, juice only1 lime, juice only1 tbsp light soy sauce1 tsp sesame oil½ tsp soft light brown sugar ½ small red onion, finely chopped 1 spring onion, trimmed and finely sliced 2 heaped tbsp finely chopped coriander 2 heaped tbsp finely chopped dill 1 tbsp sesame seeds, toasted ½ lemon, juice only 1 lime, juice only 1 tbsp light soy sauce 1 tsp sesame oil ½ tsp soft light brown sugar Method Whisk together the ingredients for the vinaigrette in a medium bowl.Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside.Put the tuna in a bowl and toss with the marinade ingredients.Cook the rice according to pack instructions.Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve. Whisk together the ingredients for the vinaigrette in a medium bowl. Whisk together the ingredients for the vinaigrette in a medium bowl. Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside. Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside. Put the tuna in a bowl and toss with the marinade ingredients. Put the tuna in a bowl and toss with the marinade ingredients. Cook the rice according to pack instructions. Cook the rice according to pack instructions. Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve. Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve."
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"subdomain": "Recipes"
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"$oid": "68bad727eb3bdbfd0cc019f2"
} | f8bad6888557c424a809b91fd83bb5737999b85208c64cf044b450d223eb1e68 | Chashu pork ramen recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chashu_pork_ramen_90056_16x9.jpg This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs. 750g/1lb 10oz ramen noodles (alternatively use udon noodles) drizzle sesame oil 2.5 litres/4½ pints toridashi stock30g/1oz fresh root ginger, cut into 4 thick slices 2 garlic cloves, cut into slithers 10 fresh shiitake mushrooms, cut into slithers1 carrot, cut into matchsticks100g/3½oz shimeji mushrooms200g/7oz soya beansprouts (or beansprouts)50g/1¾oz sliced bamboo shoots100g/3½oz enoki mushrooms200g/7oz choi sum, ends trimmed and cut in half500g/1lb 2oz chashu pork, about 16 slices 4 spring onion, cut on the diagonal 1 long red chilli, finely sliced on a diagonal4 whole tomago eggs, halved 750g/1lb 10oz ramen noodles (alternatively use udon noodles) drizzle sesame oil 2.5 litres/4½ pints toridashi stock 2.5 litres/4½ pints toridashi stock 30g/1oz fresh root ginger, cut into 4 thick slices 2 garlic cloves, cut into slithers 10 fresh shiitake mushrooms, cut into slithers 1 carrot, cut into matchsticks 100g/3½oz shimeji mushrooms 200g/7oz soya beansprouts (or beansprouts) 50g/1¾oz sliced bamboo shoots 100g/3½oz enoki mushrooms 200g/7oz choi sum, ends trimmed and cut in half 500g/1lb 2oz chashu pork, about 16 slices 500g/1lb 2oz chashu pork, about 16 slices 4 spring onion, cut on the diagonal 1 long red chilli, finely sliced on a diagonal 4 whole tomago eggs, halved 4 whole tomago eggs, halved Japanese shop-bought chilli oil shichimi togarashi (Japanese seven-spice seasoning)dried tuna flakes Japanese shop-bought chilli oil shichimi togarashi (Japanese seven-spice seasoning) dried tuna flakes Method Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.Simmer for 5-8 minutes. Add the shimeji mushrooms.Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.Carefully half the eggs and place on the top of each serving. Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Simmer for 5-8 minutes. Add the shimeji mushrooms. Simmer for 5-8 minutes. Add the shimeji mushrooms. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli. Carefully half the eggs and place on the top of each serving. Carefully half the eggs and place on the top of each serving. Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Recipe tips If you don’t have any chashu pork, you could substitute it with leftover roast pork. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chashu pork ramen recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chashu_pork_ramen_90056_16x9.jpg This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs. 750g/1lb 10oz ramen noodles (alternatively use udon noodles) drizzle sesame oil 2.5 litres/4½ pints toridashi stock30g/1oz fresh root ginger, cut into 4 thick slices 2 garlic cloves, cut into slithers 10 fresh shiitake mushrooms, cut into slithers1 carrot, cut into matchsticks100g/3½oz shimeji mushrooms200g/7oz soya beansprouts (or beansprouts)50g/1¾oz sliced bamboo shoots100g/3½oz enoki mushrooms200g/7oz choi sum, ends trimmed and cut in half500g/1lb 2oz chashu pork, about 16 slices 4 spring onion, cut on the diagonal 1 long red chilli, finely sliced on a diagonal4 whole tomago eggs, halved 750g/1lb 10oz ramen noodles (alternatively use udon noodles) drizzle sesame oil 2.5 litres/4½ pints toridashi stock 2.5 litres/4½ pints toridashi stock 30g/1oz fresh root ginger, cut into 4 thick slices 2 garlic cloves, cut into slithers 10 fresh shiitake mushrooms, cut into slithers 1 carrot, cut into matchsticks 100g/3½oz shimeji mushrooms 200g/7oz soya beansprouts (or beansprouts) 50g/1¾oz sliced bamboo shoots 100g/3½oz enoki mushrooms 200g/7oz choi sum, ends trimmed and cut in half 500g/1lb 2oz chashu pork, about 16 slices 500g/1lb 2oz chashu pork, about 16 slices 4 spring onion, cut on the diagonal 1 long red chilli, finely sliced on a diagonal 4 whole tomago eggs, halved 4 whole tomago eggs, halved Japanese shop-bought chilli oil shichimi togarashi (Japanese seven-spice seasoning)dried tuna flakes Japanese shop-bought chilli oil shichimi togarashi (Japanese seven-spice seasoning) dried tuna flakes Method Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.Simmer for 5-8 minutes. Add the shimeji mushrooms.Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.Carefully half the eggs and place on the top of each serving. Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Simmer for 5-8 minutes. Add the shimeji mushrooms. Simmer for 5-8 minutes. Add the shimeji mushrooms. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli. Carefully half the eggs and place on the top of each serving. Carefully half the eggs and place on the top of each serving. Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Recipe tips If you don’t have any chashu pork, you could substitute it with leftover roast pork."
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"$oid": "68bad728eb3bdbfd0cc019f3"
} | 9f2cdab11e8796cafbc4e1dbc2bda2b2b3804e2fad5e3b8487719c0951e3b1ab | Soya mince, kimchi and water chestnut fried rice recipe
An average of 5.0 out of 5 stars from 5 ratings 1 tbsp rapeseed oil2.5cm/1in piece fresh root ginger, peeled and grated200g/7oz vegan soya mincepinch salt1 tbsp Shaoxing rice wine or dry sherry225g tin water chestnuts, drained and sliced250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid350g/12oz cold, cooked jasmine rice80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices2 tbsp tamari or low-sodium light soy sauce1 tsp clear rice vinegar or cider vinegar1 tsp chilli oil1 tsp toasted sesame oil2 pinches ground white pepper2 spring onions, sliced diagonally, to garnish 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince pinch salt 1 tbsp Shaoxing rice wine or dry sherry 225g tin water chestnuts, drained and sliced 250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid 350g/12oz cold, cooked jasmine rice 80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices 2 tbsp tamari or low-sodium light soy sauce 1 tsp clear rice vinegar or cider vinegar 1 tsp chilli oil 1 tsp toasted sesame oil 2 pinches ground white pepper 2 spring onions, sliced diagonally, to garnish Method Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Recipe tips You could use pork mince instead of soya mince if you prefer. | {
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"url": "https://www.bbc.co.uk/food/recipes/soya_mince_kimchi_and_38823",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Soya mince, kimchi and water chestnut fried rice recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 1 tbsp rapeseed oil2.5cm/1in piece fresh root ginger, peeled and grated200g/7oz vegan soya mincepinch salt1 tbsp Shaoxing rice wine or dry sherry225g tin water chestnuts, drained and sliced250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid350g/12oz cold, cooked jasmine rice80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices2 tbsp tamari or low-sodium light soy sauce1 tsp clear rice vinegar or cider vinegar1 tsp chilli oil1 tsp toasted sesame oil2 pinches ground white pepper2 spring onions, sliced diagonally, to garnish 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince pinch salt 1 tbsp Shaoxing rice wine or dry sherry 225g tin water chestnuts, drained and sliced 250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid 350g/12oz cold, cooked jasmine rice 80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices 2 tbsp tamari or low-sodium light soy sauce 1 tsp clear rice vinegar or cider vinegar 1 tsp chilli oil 1 tsp toasted sesame oil 2 pinches ground white pepper 2 spring onions, sliced diagonally, to garnish Method Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Recipe tips You could use pork mince instead of soya mince if you prefer."
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} | a003dafce5ebae1edb109999fb46735880ea4207ecf98a67ec5c716ead21d7fa | Monkfish curry with lemongrass and lime leaf recipe
An average of 5.0 out of 5 stars from 5 ratings In this dish, the delicate flavour of monkfish is wonderfully spiced with lemongrass and lime. 2 tbsp vegetable oil6 shallots (preferably Thai) peeled, finely sliced3 garlic cloves, peeled, crushed to a paste with a little salt40g/1½oz ginger, peeled, finely grated4 lemongrass stalks, tender part only, finely chopped6 lime leaves, shredded2-3 green chillies, seeded and finely chopped, to taste600ml/1pt coconut milk4 tbsp chopped fresh coriander600g/1lb 5oz monkfish tails, cut into large chunks200g/7oz tinned water chestnuts, drained2 tbsp Thai fish sauce1 lime, juice only4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve 2 tbsp vegetable oil 6 shallots (preferably Thai) peeled, finely sliced 3 garlic cloves, peeled, crushed to a paste with a little salt 40g/1½oz ginger, peeled, finely grated 4 lemongrass stalks, tender part only, finely chopped 6 lime leaves, shredded 2-3 green chillies, seeded and finely chopped, to taste 600ml/1pt coconut milk 4 tbsp chopped fresh coriander 600g/1lb 5oz monkfish tails, cut into large chunks 200g/7oz tinned water chestnuts, drained 2 tbsp Thai fish sauce 1 lime, juice only 4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve 250g/9oz Thai jasmine rice500ml/17½fl oz water1 lemongrass stalk, bruised 250g/9oz Thai jasmine rice 500ml/17½fl oz water 1 lemongrass stalk, bruised Method For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. | {
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"title": "Monkfish curry with lemongrass and lime leaf recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings In this dish, the delicate flavour of monkfish is wonderfully spiced with lemongrass and lime. 2 tbsp vegetable oil6 shallots (preferably Thai) peeled, finely sliced3 garlic cloves, peeled, crushed to a paste with a little salt40g/1½oz ginger, peeled, finely grated4 lemongrass stalks, tender part only, finely chopped6 lime leaves, shredded2-3 green chillies, seeded and finely chopped, to taste600ml/1pt coconut milk4 tbsp chopped fresh coriander600g/1lb 5oz monkfish tails, cut into large chunks200g/7oz tinned water chestnuts, drained2 tbsp Thai fish sauce1 lime, juice only4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve 2 tbsp vegetable oil 6 shallots (preferably Thai) peeled, finely sliced 3 garlic cloves, peeled, crushed to a paste with a little salt 40g/1½oz ginger, peeled, finely grated 4 lemongrass stalks, tender part only, finely chopped 6 lime leaves, shredded 2-3 green chillies, seeded and finely chopped, to taste 600ml/1pt coconut milk 4 tbsp chopped fresh coriander 600g/1lb 5oz monkfish tails, cut into large chunks 200g/7oz tinned water chestnuts, drained 2 tbsp Thai fish sauce 1 lime, juice only 4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve 250g/9oz Thai jasmine rice500ml/17½fl oz water1 lemongrass stalk, bruised 250g/9oz Thai jasmine rice 500ml/17½fl oz water 1 lemongrass stalk, bruised Method For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves."
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} | e71cd3a5eef349a087158c69f4262cbd9152ad5d1f682b4f8cd8d1d9c6fec409 | Pork chow mein recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017jm38.jpg For a crunchy noodle topping, fry some rice noodles before you begin to make the chow mein. Alternatively, top with a handful of ready-made prawn or shrimp crackers. 500g/1lb 2oz pork fillet (tenderloin) 1 tsp Chinese five-spice powder½ tsp flaked sea saltfreshly ground black pepper200g/7oz dried medium egg noodles4 tbsp sunflower oil2 tbsp soft light brown sugar2 tsp cornflour4 tbsp dark soy sauce2 tbsp mirin or dry sherry1 red pepper, quartered, seeds removed, sliced1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long25g/1oz chunk fresh root ginger, peeled and very finely sliced3 garlic cloves, very finely sliced6 spring onions, trimmed and sliced50g/1¾oz frozen peas225g/8oz can water chestnuts, drained and halved fried noodles or prawn crackers, to serve 500g/1lb 2oz pork fillet (tenderloin) 1 tsp Chinese five-spice powder ½ tsp flaked sea salt freshly ground black pepper 200g/7oz dried medium egg noodles 4 tbsp sunflower oil 2 tbsp soft light brown sugar 2 tsp cornflour 4 tbsp dark soy sauce 2 tbsp mirin or dry sherry 1 red pepper, quartered, seeds removed, sliced 1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long 25g/1oz chunk fresh root ginger, peeled and very finely sliced 3 garlic cloves, very finely sliced 6 spring onions, trimmed and sliced 50g/1¾oz frozen peas 225g/8oz can water chestnuts, drained and halved fried noodles or prawn crackers, to serve Method Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside.Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside.Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side.Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat.Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate.Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. | {
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"title": "Pork chow mein recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017jm38.jpg For a crunchy noodle topping, fry some rice noodles before you begin to make the chow mein. Alternatively, top with a handful of ready-made prawn or shrimp crackers. 500g/1lb 2oz pork fillet (tenderloin) 1 tsp Chinese five-spice powder½ tsp flaked sea saltfreshly ground black pepper200g/7oz dried medium egg noodles4 tbsp sunflower oil2 tbsp soft light brown sugar2 tsp cornflour4 tbsp dark soy sauce2 tbsp mirin or dry sherry1 red pepper, quartered, seeds removed, sliced1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long25g/1oz chunk fresh root ginger, peeled and very finely sliced3 garlic cloves, very finely sliced6 spring onions, trimmed and sliced50g/1¾oz frozen peas225g/8oz can water chestnuts, drained and halved fried noodles or prawn crackers, to serve 500g/1lb 2oz pork fillet (tenderloin) 1 tsp Chinese five-spice powder ½ tsp flaked sea salt freshly ground black pepper 200g/7oz dried medium egg noodles 4 tbsp sunflower oil 2 tbsp soft light brown sugar 2 tsp cornflour 4 tbsp dark soy sauce 2 tbsp mirin or dry sherry 1 red pepper, quartered, seeds removed, sliced 1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long 25g/1oz chunk fresh root ginger, peeled and very finely sliced 3 garlic cloves, very finely sliced 6 spring onions, trimmed and sliced 50g/1¾oz frozen peas 225g/8oz can water chestnuts, drained and halved fried noodles or prawn crackers, to serve Method Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside.Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside.Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side.Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat.Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate.Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers."
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} | 92e93e24ad04e87181633e6f2facea950169e40c61de058c90965d3f217e0e89 | Thai prawn curry with noodles recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03c0jsj.jpg This fragrant Thai-style curry has lots of flavour packed into its homemade paste, sauce and noodles accompaniment. 2 large shallots, chopped5cm/2in piece fresh root ginger, peeled, chopped2.5cm/1in piece fresh galangal, peeled,chopped2 stems lemongrass, finely chopped2 garlic cloves, choppedsmall bunch coriander, roughly chopped, plus extra to serve3 dried, hot red chillies soaked in 75ml/3fl oz warm water3 lime leaves, roughly chopped1 tbsp Thai fish sauce 2 large shallots, chopped 5cm/2in piece fresh root ginger, peeled, chopped 2.5cm/1in piece fresh galangal, peeled,chopped 2 stems lemongrass, finely chopped 2 garlic cloves, chopped small bunch coriander, roughly chopped, plus extra to serve 3 dried, hot red chillies soaked in 75ml/3fl oz warm water 3 lime leaves, roughly chopped 1 tbsp Thai fish sauce 1 tbsp vegetable oil400g/14oz raw tiger prawns, peeled and de-veined1 tbsp palm sugar1 tbsp tamarind paste1 x 225g/8oz tin water chestnuts, drained and roughly chopped¼ tsp freshly ground white pepper 400ml/14fl oz coconut milk1 lime, juice only 1 tbsp vegetable oil 400g/14oz raw tiger prawns, peeled and de-veined 1 tbsp palm sugar 1 tbsp tamarind paste 1 x 225g/8oz tin water chestnuts, drained and roughly chopped ¼ tsp freshly ground white pepper 400ml/14fl oz coconut milk 1 lime, juice only 1 tbsp vegetable oil1 tbsp hot chilli sauce6 spring onions, finely sliced3 Thai red chillies, finely sliced200g/7oz fine rice noodles, cooked according to packet instructions2 tbsp roasted salted peanuts, crushed1 tbsp light soy sauce1 tbsp toasted sesame oil3 tbsp chopped fresh coriander1 lime, juice only 1 tbsp vegetable oil 1 tbsp hot chilli sauce 6 spring onions, finely sliced 3 Thai red chillies, finely sliced 200g/7oz fine rice noodles, cooked according to packet instructions 2 tbsp roasted salted peanuts, crushed 1 tbsp light soy sauce 1 tbsp toasted sesame oil 3 tbsp chopped fresh coriander 1 lime, juice only Method For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week.For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour.Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes.Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice.To serve, divide the noodles among four serving plates. Spoon over the prawn curry. For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week. For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week. For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour. For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour. Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes. Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice. Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice. To serve, divide the noodles among four serving plates. Spoon over the prawn curry. To serve, divide the noodles among four serving plates. Spoon over the prawn curry. | {
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"title": "Thai prawn curry with noodles recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03c0jsj.jpg This fragrant Thai-style curry has lots of flavour packed into its homemade paste, sauce and noodles accompaniment. 2 large shallots, chopped5cm/2in piece fresh root ginger, peeled, chopped2.5cm/1in piece fresh galangal, peeled,chopped2 stems lemongrass, finely chopped2 garlic cloves, choppedsmall bunch coriander, roughly chopped, plus extra to serve3 dried, hot red chillies soaked in 75ml/3fl oz warm water3 lime leaves, roughly chopped1 tbsp Thai fish sauce 2 large shallots, chopped 5cm/2in piece fresh root ginger, peeled, chopped 2.5cm/1in piece fresh galangal, peeled,chopped 2 stems lemongrass, finely chopped 2 garlic cloves, chopped small bunch coriander, roughly chopped, plus extra to serve 3 dried, hot red chillies soaked in 75ml/3fl oz warm water 3 lime leaves, roughly chopped 1 tbsp Thai fish sauce 1 tbsp vegetable oil400g/14oz raw tiger prawns, peeled and de-veined1 tbsp palm sugar1 tbsp tamarind paste1 x 225g/8oz tin water chestnuts, drained and roughly chopped¼ tsp freshly ground white pepper 400ml/14fl oz coconut milk1 lime, juice only 1 tbsp vegetable oil 400g/14oz raw tiger prawns, peeled and de-veined 1 tbsp palm sugar 1 tbsp tamarind paste 1 x 225g/8oz tin water chestnuts, drained and roughly chopped ¼ tsp freshly ground white pepper 400ml/14fl oz coconut milk 1 lime, juice only 1 tbsp vegetable oil1 tbsp hot chilli sauce6 spring onions, finely sliced3 Thai red chillies, finely sliced200g/7oz fine rice noodles, cooked according to packet instructions2 tbsp roasted salted peanuts, crushed1 tbsp light soy sauce1 tbsp toasted sesame oil3 tbsp chopped fresh coriander1 lime, juice only 1 tbsp vegetable oil 1 tbsp hot chilli sauce 6 spring onions, finely sliced 3 Thai red chillies, finely sliced 200g/7oz fine rice noodles, cooked according to packet instructions 2 tbsp roasted salted peanuts, crushed 1 tbsp light soy sauce 1 tbsp toasted sesame oil 3 tbsp chopped fresh coriander 1 lime, juice only Method For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week.For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour.Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes.Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice.To serve, divide the noodles among four serving plates. Spoon over the prawn curry. For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week. For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week. For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour. For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour. Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes. For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes. Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice. Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice. To serve, divide the noodles among four serving plates. Spoon over the prawn curry. To serve, divide the noodles among four serving plates. Spoon over the prawn curry."
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} | e5deaac54d64016e3358a8a0312c70bbca166288deecab9bf8f55137d8cbbaf4 | Chicken souvlaki and stuffed aubergines recipe
An average of 4.8 out of 5 stars from 4 ratings This dish combines the best of Cyprus, with spicy chicken souvlaki served with a fresh herb salad and spicy stuffed aubergines. 1 tsp ground cumin ½ tsp ground black pepper ½ tsp hot smoked paprika ¼ tsp dried mint½ tsp ground coriander ¼ tsp ground cinnamon ½ tsp dried oregano2 tbsp lemon juice 3 garlic cloves, minced 2 tbsp olive oil 4 chicken thighs, boneless 1 tsp ground cumin ½ tsp ground black pepper ½ tsp hot smoked paprika ¼ tsp dried mint ½ tsp ground coriander ¼ tsp ground cinnamon ½ tsp dried oregano 2 tbsp lemon juice 3 garlic cloves, minced 2 tbsp olive oil 4 chicken thighs, boneless 40g/1½ oz unsalted butter40g/1½ oz plain flour500ml/18fl oz whole milk1 cinnamon stick2 medium free range egg yolks 40g/1½ oz unsalted butter 40g/1½ oz plain flour 500ml/18fl oz whole milk 1 cinnamon stick 2 medium free range egg yolks 3 tbsp olive oil 2 aubergines, cut in half vertically1 onion, diced 3 garlic cloves, minced 1 tbsp dried oregano500g/1lb 2oz lamb mince 100g/3½oz pine nuts1 tbsp tamarind paste 1 lemon, juice onlybunch fresh coriander, chopped 400ml/14fl oz chicken stock, homemade or shop bought salt and freshly ground black pepper 3 tbsp olive oil 2 aubergines, cut in half vertically 1 onion, diced 3 garlic cloves, minced 1 tbsp dried oregano 500g/1lb 2oz lamb mince 100g/3½oz pine nuts 1 tbsp tamarind paste 1 lemon, juice only bunch fresh coriander, chopped 400ml/14fl oz chicken stock, homemade or shop bought salt and freshly ground black pepper 1 red onion, chopped1 beef tomato, seeds removed and diced¼ cucumber, seeds removed and diced½ green pepper, chopped1 carrot, peeled and chopped150g/5½oz black olives1 tbsp red wine vinegar3 tbsp olive oil100g/3½oz feta, crumbledsalt 1 red onion, chopped 1 beef tomato, seeds removed and diced ¼ cucumber, seeds removed and diced ½ green pepper, chopped 1 carrot, peeled and chopped 150g/5½oz black olives 1 tbsp red wine vinegar 3 tbsp olive oil 100g/3½oz feta, crumbled salt 250g/9oz Greek yoghurt¼ cucumber, grated1 garlic clove, crushed2 tbsp fresh mint, chopped 250g/9oz Greek yoghurt ¼ cucumber, grated 1 garlic clove, crushed 2 tbsp fresh mint, chopped 4 pitta breadmix of red and green pickled chillies 4 pitta bread mix of red and green pickled chillies Method To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6–8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine.To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3. Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blisteredTo make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste. Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine. To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6–8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6–8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine. To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine. To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3. Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blistered Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blistered To make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste. Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine. Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine. | {
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"title": "Chicken souvlaki and stuffed aubergines recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This dish combines the best of Cyprus, with spicy chicken souvlaki served with a fresh herb salad and spicy stuffed aubergines. 1 tsp ground cumin ½ tsp ground black pepper ½ tsp hot smoked paprika ¼ tsp dried mint½ tsp ground coriander ¼ tsp ground cinnamon ½ tsp dried oregano2 tbsp lemon juice 3 garlic cloves, minced 2 tbsp olive oil 4 chicken thighs, boneless 1 tsp ground cumin ½ tsp ground black pepper ½ tsp hot smoked paprika ¼ tsp dried mint ½ tsp ground coriander ¼ tsp ground cinnamon ½ tsp dried oregano 2 tbsp lemon juice 3 garlic cloves, minced 2 tbsp olive oil 4 chicken thighs, boneless 40g/1½ oz unsalted butter40g/1½ oz plain flour500ml/18fl oz whole milk1 cinnamon stick2 medium free range egg yolks 40g/1½ oz unsalted butter 40g/1½ oz plain flour 500ml/18fl oz whole milk 1 cinnamon stick 2 medium free range egg yolks 3 tbsp olive oil 2 aubergines, cut in half vertically1 onion, diced 3 garlic cloves, minced 1 tbsp dried oregano500g/1lb 2oz lamb mince 100g/3½oz pine nuts1 tbsp tamarind paste 1 lemon, juice onlybunch fresh coriander, chopped 400ml/14fl oz chicken stock, homemade or shop bought salt and freshly ground black pepper 3 tbsp olive oil 2 aubergines, cut in half vertically 1 onion, diced 3 garlic cloves, minced 1 tbsp dried oregano 500g/1lb 2oz lamb mince 100g/3½oz pine nuts 1 tbsp tamarind paste 1 lemon, juice only bunch fresh coriander, chopped 400ml/14fl oz chicken stock, homemade or shop bought salt and freshly ground black pepper 1 red onion, chopped1 beef tomato, seeds removed and diced¼ cucumber, seeds removed and diced½ green pepper, chopped1 carrot, peeled and chopped150g/5½oz black olives1 tbsp red wine vinegar3 tbsp olive oil100g/3½oz feta, crumbledsalt 1 red onion, chopped 1 beef tomato, seeds removed and diced ¼ cucumber, seeds removed and diced ½ green pepper, chopped 1 carrot, peeled and chopped 150g/5½oz black olives 1 tbsp red wine vinegar 3 tbsp olive oil 100g/3½oz feta, crumbled salt 250g/9oz Greek yoghurt¼ cucumber, grated1 garlic clove, crushed2 tbsp fresh mint, chopped 250g/9oz Greek yoghurt ¼ cucumber, grated 1 garlic clove, crushed 2 tbsp fresh mint, chopped 4 pitta breadmix of red and green pickled chillies 4 pitta bread mix of red and green pickled chillies Method To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6–8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine.To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3. Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blisteredTo make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste. Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine. To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6–8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6–8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine. To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine. To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3. Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blistered Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blistered To make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste. To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste. Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine. Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine."
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} | 9ed20355abf9e93c3114f6c2c0f276cc75b477f9588189daad47090bfe12ba52 | Pineapple upside-down cake recipe
Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment.For the pineapple sugar syrup, use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape, alternatively trim them using a sharp knife. You need 4-5 pineapple rings. Pour 500ml/18fl oz water into a large saucepan and add the caster sugar, vanilla pods, cinnamon stick, star anise and bay leaves. Bring to the boil, then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes, or until the pineapple is tender. Set the pan aside until the contents have completely cooled. For the topping, put the butter and dark brown sugar in a large bowl. Using an electric whisk, beat them until fluffy, then stir in the dates, black peppercorns and the rum (if using).Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer.For the cake, preheat the oven to 180C/350F/Gas 4.In a clean mixing bowl, beat together the butter and sugar until fluffy using an electric whisk. Add the flour, baking powder, eggs, vanilla seeds and the rum, if using, then whisk again until just combined. Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes.When cooled, turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment.For the toffee sauce, melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling, then remove the pan from the heat.For the coconut cream, in a mixing bowl, whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed. To serve, slice the pineapple upside-down cake. Place each slice onto a serving plate, then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using), then sprinkle over a little lime zest. Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment. Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment. For the pineapple sugar syrup, use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape, alternatively trim them using a sharp knife. You need 4-5 pineapple rings. For the pineapple sugar syrup, use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape, alternatively trim them using a sharp knife. You need 4-5 pineapple rings. Pour 500ml/18fl oz water into a large saucepan and add the caster sugar, vanilla pods, cinnamon stick, star anise and bay leaves. Bring to the boil, then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes, or until the pineapple is tender. Set the pan aside until the contents have completely cooled. Pour 500ml/18fl oz water into a large saucepan and add the caster sugar, vanilla pods, cinnamon stick, star anise and bay leaves. Bring to the boil, then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes, or until the pineapple is tender. Set the pan aside until the contents have completely cooled. For the topping, put the butter and dark brown sugar in a large bowl. Using an electric whisk, beat them until fluffy, then stir in the dates, black peppercorns and the rum (if using). For the topping, put the butter and dark brown sugar in a large bowl. Using an electric whisk, beat them until fluffy, then stir in the dates, black peppercorns and the rum (if using). Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer. Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer. For the cake, preheat the oven to 180C/350F/Gas 4. For the cake, preheat the oven to 180C/350F/Gas 4. In a clean mixing bowl, beat together the butter and sugar until fluffy using an electric whisk. Add the flour, baking powder, eggs, vanilla seeds and the rum, if using, then whisk again until just combined. In a clean mixing bowl, beat together the butter and sugar until fluffy using an electric whisk. Add the flour, baking powder, eggs, vanilla seeds and the rum, if using, then whisk again until just combined. Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes. Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes. When cooled, turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment. When cooled, turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment. For the toffee sauce, melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling, then remove the pan from the heat. For the toffee sauce, melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling, then remove the pan from the heat. For the coconut cream, in a mixing bowl, whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed. For the coconut cream, in a mixing bowl, whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed. To serve, slice the pineapple upside-down cake. Place each slice onto a serving plate, then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using), then sprinkle over a little lime zest. To serve, slice the pineapple upside-down cake. Place each slice onto a serving plate, then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using), then sprinkle over a little lime zest. | {
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"title": "Pineapple upside-down cake recipe",
"content": "Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment.For the pineapple sugar syrup, use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape, alternatively trim them using a sharp knife. You need 4-5 pineapple rings. Pour 500ml/18fl oz water into a large saucepan and add the caster sugar, vanilla pods, cinnamon stick, star anise and bay leaves. Bring to the boil, then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes, or until the pineapple is tender. Set the pan aside until the contents have completely cooled. For the topping, put the butter and dark brown sugar in a large bowl. Using an electric whisk, beat them until fluffy, then stir in the dates, black peppercorns and the rum (if using).Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer.For the cake, preheat the oven to 180C/350F/Gas 4.In a clean mixing bowl, beat together the butter and sugar until fluffy using an electric whisk. Add the flour, baking powder, eggs, vanilla seeds and the rum, if using, then whisk again until just combined. Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes.When cooled, turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment.For the toffee sauce, melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling, then remove the pan from the heat.For the coconut cream, in a mixing bowl, whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed. To serve, slice the pineapple upside-down cake. Place each slice onto a serving plate, then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using), then sprinkle over a little lime zest. Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment. Lightly grease a 24cm/9½in square cake tin with butter. Line the base and sides with baking parchment. For the pineapple sugar syrup, use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape, alternatively trim them using a sharp knife. You need 4-5 pineapple rings. For the pineapple sugar syrup, use two cookie cutters to make the outside edges and inside edges of each pineapple ring a uniform shape, alternatively trim them using a sharp knife. You need 4-5 pineapple rings. Pour 500ml/18fl oz water into a large saucepan and add the caster sugar, vanilla pods, cinnamon stick, star anise and bay leaves. Bring to the boil, then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes, or until the pineapple is tender. Set the pan aside until the contents have completely cooled. Pour 500ml/18fl oz water into a large saucepan and add the caster sugar, vanilla pods, cinnamon stick, star anise and bay leaves. Bring to the boil, then add the pineapple rings and reduce the heat until the mixture is just simmering. Continue to simmer for 15-20 minutes, or until the pineapple is tender. Set the pan aside until the contents have completely cooled. For the topping, put the butter and dark brown sugar in a large bowl. Using an electric whisk, beat them until fluffy, then stir in the dates, black peppercorns and the rum (if using). For the topping, put the butter and dark brown sugar in a large bowl. Using an electric whisk, beat them until fluffy, then stir in the dates, black peppercorns and the rum (if using). Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer. Drain the cooled pineapple rings and arrange them into the bottom of the cake tin. Spread the topping mixture over the pineapple rings in an even layer. For the cake, preheat the oven to 180C/350F/Gas 4. For the cake, preheat the oven to 180C/350F/Gas 4. In a clean mixing bowl, beat together the butter and sugar until fluffy using an electric whisk. Add the flour, baking powder, eggs, vanilla seeds and the rum, if using, then whisk again until just combined. In a clean mixing bowl, beat together the butter and sugar until fluffy using an electric whisk. Add the flour, baking powder, eggs, vanilla seeds and the rum, if using, then whisk again until just combined. Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes. Spoon the cake mixture into the cake tin and smooth the top using a palette knife. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool for 10-15 minutes. When cooled, turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment. When cooled, turn the pineapple upside-down cake out onto a serving plate and remove the baking parchment. For the toffee sauce, melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling, then remove the pan from the heat. For the toffee sauce, melt all of the toffee sauce ingredients together in a small saucepan over a low heat. Increase the heat until the mixture is boiling, then remove the pan from the heat. For the coconut cream, in a mixing bowl, whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed. For the coconut cream, in a mixing bowl, whisk together the chilled coconut cream and the caster sugar until soft peaks form when the whisk is removed. To serve, slice the pineapple upside-down cake. Place each slice onto a serving plate, then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using), then sprinkle over a little lime zest. To serve, slice the pineapple upside-down cake. Place each slice onto a serving plate, then drizzle over a little toffee sauce. Place a dollop of coconut cream alongside (if using), then sprinkle over a little lime zest."
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} | 447db6596a04bb6c4926c7edd218a4b040cf4e1aaa8ecaa4021f015988a1b6b1 | Polish flatbread recipe
An average of 0.0 out of 5 stars from 0 ratings Flatbreads are easier to make than you may think, these flatbreads are a Polish twist on naan bread, best served with a warming pot of stew. 600g/1lb 5oz white bread flour1 tsp salt20g/¾oz fresh yeast or 7g sachet dried yeast 1 onion, very finely chopped150ml/5fl oz warm water150ml/5fl oz yoghurt or sour cream1 large free-range egg, beaten1 tbsp honey 600g/1lb 5oz white bread flour 1 tsp salt 20g/¾oz fresh yeast or 7g sachet dried yeast 1 onion, very finely chopped 150ml/5fl oz warm water 150ml/5fl oz yoghurt or sour cream 1 large free-range egg, beaten 1 tbsp honey knob of butter, melted1 tbsp dill seeds1 tbsp caraway seeds knob of butter, melted 1 tbsp dill seeds 1 tbsp caraway seeds Method Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion. Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved.Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size.Preheat the oven to its highest setting and put two baking trays in the oven. Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside.Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool. Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion. Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion. Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved. Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved. Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size. Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size. Preheat the oven to its highest setting and put two baking trays in the oven. Preheat the oven to its highest setting and put two baking trays in the oven. Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside. Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside. Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool. Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool. | {
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"title": "Polish flatbread recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Flatbreads are easier to make than you may think, these flatbreads are a Polish twist on naan bread, best served with a warming pot of stew. 600g/1lb 5oz white bread flour1 tsp salt20g/¾oz fresh yeast or 7g sachet dried yeast 1 onion, very finely chopped150ml/5fl oz warm water150ml/5fl oz yoghurt or sour cream1 large free-range egg, beaten1 tbsp honey 600g/1lb 5oz white bread flour 1 tsp salt 20g/¾oz fresh yeast or 7g sachet dried yeast 1 onion, very finely chopped 150ml/5fl oz warm water 150ml/5fl oz yoghurt or sour cream 1 large free-range egg, beaten 1 tbsp honey knob of butter, melted1 tbsp dill seeds1 tbsp caraway seeds knob of butter, melted 1 tbsp dill seeds 1 tbsp caraway seeds Method Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion. Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved.Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size.Preheat the oven to its highest setting and put two baking trays in the oven. Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside.Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool. Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion. Put the flour in a large bowl. Whisk in the salt, fresh yeast and onion. Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved. Mix the water with the yoghurt, then add the egg and honey, whisking until the honey has dissolved. Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size. Add the liquid ingredients to the dry ingredients, mixing thoroughly to form a soft dough. Knead lightly until the dough is smooth, then return to the bowl, cover with a damp cloth or cling film and leave to rise overnight or until doubled in size. Preheat the oven to its highest setting and put two baking trays in the oven. Preheat the oven to its highest setting and put two baking trays in the oven. Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside. Divide the dough into 12 equal pieces. Shape into balls, then roll into thin rounds. Put the rounds on the baking trays, in batches if necessary, and cook for about 3 minutes, until puffed up and turning a light brown on the underside. Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool. Remove the breads from the oven and brush with the melted butter. Sprinkle with the dill and caraway seeds and leave to cool."
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} | e89d6042a786d9c834661ec9fa9e1f6f4c6e12168750dba9731065c0eab2faf5 | Mushroom and sauerkraut pierogi recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p030zkdn.jpg Bring a real taste of Eastern Europe to your plate with some tasty pierogi. 250g/9oz plain flour, plus extra for dusting½ tsp salt1 free-range egg2 tbsp soured cream 250g/9oz plain flour, plus extra for dusting ½ tsp salt 1 free-range egg 2 tbsp soured cream 15g/½oz dried mushrooms40g/1½oz butter1 small onion, finely chopped150g/5½oz field mushrooms, very finely chopped1 garlic clove, finely chopped200g/7oz sauerkraut (drained weight)1 tbsp finely chopped parsley1 tbsp finely chopped dillsalt and freshly ground black pepper 15g/½oz dried mushrooms 40g/1½oz butter 1 small onion, finely chopped 150g/5½oz field mushrooms, very finely chopped 1 garlic clove, finely chopped 200g/7oz sauerkraut (drained weight) 1 tbsp finely chopped parsley 1 tbsp finely chopped dill salt and freshly ground black pepper breadcrumbschopped chives breadcrumbs chopped chives Method To make the dough, sieve together the flour and salt into a large mixing bowl. Make a well in the middle. Lightly whisk the egg with the soured cream and 2 tablespoons water and pour into the well.Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the dough out on to a a lightly floured work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Meanwhile, make the filling. Cover the dried mushrooms with hot water and leave to soak for 10 minutes. Melt half of the butter in a large frying pan and add half of the onion, field mushrooms and garlic. Fry for a few minutes until the mixture is quite dry. Rinse the sauerkraut in cold water and wring out thoroughly. Finely chop and add to the frying pan. Drain the dried mushrooms, reserving their soaking liquid. Finely chop and add to the frying pan. Strain the reserved liquid into the frying pan. Add 200ml/7fl oz water. Leave to cook on a low heat, stirring regularly, until the whole mixture is quite dry and the sauerkraut has softened, this should take about 20 minutes. Stir in the parsley and dill and et aside. Leave to cool. Roll the dough out to a thickness of 1-2mm. Use a cutter to cut out rounds of 7cm/2¾in diameter. Bring the offcuts of the dough together to make the remaining circles.Put a tablespoonful of the cooled mushroom and sauerkraut mixture in the centre of each round. Then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal.To cook, bring a large pot of salted water to the boil. Cook the pierogi, in batches, for about 5 minutes. They are ready when they float to the top. Drain and put on kitchen paper.For the topping, heat the remaining butter in a large frying pan and cook the remaining onion until soft, add the breadcrumbs and mix. Fry until the breadcrumbs are crisp.Top the pierogi with the onion breadcrumbs and chopped chives and serve. To make the dough, sieve together the flour and salt into a large mixing bowl. Make a well in the middle. Lightly whisk the egg with the soured cream and 2 tablespoons water and pour into the well. To make the dough, sieve together the flour and salt into a large mixing bowl. Make a well in the middle. Lightly whisk the egg with the soured cream and 2 tablespoons water and pour into the well. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the dough out on to a a lightly floured work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the dough out on to a a lightly floured work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Meanwhile, make the filling. Cover the dried mushrooms with hot water and leave to soak for 10 minutes. Meanwhile, make the filling. Cover the dried mushrooms with hot water and leave to soak for 10 minutes. Melt half of the butter in a large frying pan and add half of the onion, field mushrooms and garlic. Fry for a few minutes until the mixture is quite dry. Rinse the sauerkraut in cold water and wring out thoroughly. Finely chop and add to the frying pan. Melt half of the butter in a large frying pan and add half of the onion, field mushrooms and garlic. Fry for a few minutes until the mixture is quite dry. Rinse the sauerkraut in cold water and wring out thoroughly. Finely chop and add to the frying pan. Drain the dried mushrooms, reserving their soaking liquid. Finely chop and add to the frying pan. Strain the reserved liquid into the frying pan. Add 200ml/7fl oz water. Leave to cook on a low heat, stirring regularly, until the whole mixture is quite dry and the sauerkraut has softened, this should take about 20 minutes. Stir in the parsley and dill and et aside. Leave to cool. Drain the dried mushrooms, reserving their soaking liquid. Finely chop and add to the frying pan. Strain the reserved liquid into the frying pan. Add 200ml/7fl oz water. Leave to cook on a low heat, stirring regularly, until the whole mixture is quite dry and the sauerkraut has softened, this should take about 20 minutes. Stir in the parsley and dill and et aside. Leave to cool. Roll the dough out to a thickness of 1-2mm. Use a cutter to cut out rounds of 7cm/2¾in diameter. Bring the offcuts of the dough together to make the remaining circles. Roll the dough out to a thickness of 1-2mm. Use a cutter to cut out rounds of 7cm/2¾in diameter. Bring the offcuts of the dough together to make the remaining circles. Put a tablespoonful of the cooled mushroom and sauerkraut mixture in the centre of each round. Then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. Put a tablespoonful of the cooled mushroom and sauerkraut mixture in the centre of each round. Then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. To cook, bring a large pot of salted water to the boil. Cook the pierogi, in batches, for about 5 minutes. They are ready when they float to the top. Drain and put on kitchen paper. To cook, bring a large pot of salted water to the boil. Cook the pierogi, in batches, for about 5 minutes. They are ready when they float to the top. Drain and put on kitchen paper. For the topping, heat the remaining butter in a large frying pan and cook the remaining onion until soft, add the breadcrumbs and mix. Fry until the breadcrumbs are crisp. For the topping, heat the remaining butter in a large frying pan and cook the remaining onion until soft, add the breadcrumbs and mix. Fry until the breadcrumbs are crisp. Top the pierogi with the onion breadcrumbs and chopped chives and serve. Top the pierogi with the onion breadcrumbs and chopped chives and serve. | {
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"title": "Mushroom and sauerkraut pierogi recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p030zkdn.jpg Bring a real taste of Eastern Europe to your plate with some tasty pierogi. 250g/9oz plain flour, plus extra for dusting½ tsp salt1 free-range egg2 tbsp soured cream 250g/9oz plain flour, plus extra for dusting ½ tsp salt 1 free-range egg 2 tbsp soured cream 15g/½oz dried mushrooms40g/1½oz butter1 small onion, finely chopped150g/5½oz field mushrooms, very finely chopped1 garlic clove, finely chopped200g/7oz sauerkraut (drained weight)1 tbsp finely chopped parsley1 tbsp finely chopped dillsalt and freshly ground black pepper 15g/½oz dried mushrooms 40g/1½oz butter 1 small onion, finely chopped 150g/5½oz field mushrooms, very finely chopped 1 garlic clove, finely chopped 200g/7oz sauerkraut (drained weight) 1 tbsp finely chopped parsley 1 tbsp finely chopped dill salt and freshly ground black pepper breadcrumbschopped chives breadcrumbs chopped chives Method To make the dough, sieve together the flour and salt into a large mixing bowl. Make a well in the middle. Lightly whisk the egg with the soured cream and 2 tablespoons water and pour into the well.Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the dough out on to a a lightly floured work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Meanwhile, make the filling. Cover the dried mushrooms with hot water and leave to soak for 10 minutes. Melt half of the butter in a large frying pan and add half of the onion, field mushrooms and garlic. Fry for a few minutes until the mixture is quite dry. Rinse the sauerkraut in cold water and wring out thoroughly. Finely chop and add to the frying pan. Drain the dried mushrooms, reserving their soaking liquid. Finely chop and add to the frying pan. Strain the reserved liquid into the frying pan. Add 200ml/7fl oz water. Leave to cook on a low heat, stirring regularly, until the whole mixture is quite dry and the sauerkraut has softened, this should take about 20 minutes. Stir in the parsley and dill and et aside. Leave to cool. Roll the dough out to a thickness of 1-2mm. Use a cutter to cut out rounds of 7cm/2¾in diameter. Bring the offcuts of the dough together to make the remaining circles.Put a tablespoonful of the cooled mushroom and sauerkraut mixture in the centre of each round. Then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal.To cook, bring a large pot of salted water to the boil. Cook the pierogi, in batches, for about 5 minutes. They are ready when they float to the top. Drain and put on kitchen paper.For the topping, heat the remaining butter in a large frying pan and cook the remaining onion until soft, add the breadcrumbs and mix. Fry until the breadcrumbs are crisp.Top the pierogi with the onion breadcrumbs and chopped chives and serve. To make the dough, sieve together the flour and salt into a large mixing bowl. Make a well in the middle. Lightly whisk the egg with the soured cream and 2 tablespoons water and pour into the well. To make the dough, sieve together the flour and salt into a large mixing bowl. Make a well in the middle. Lightly whisk the egg with the soured cream and 2 tablespoons water and pour into the well. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the dough out on to a a lightly floured work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the dough out on to a a lightly floured work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Meanwhile, make the filling. Cover the dried mushrooms with hot water and leave to soak for 10 minutes. Meanwhile, make the filling. Cover the dried mushrooms with hot water and leave to soak for 10 minutes. Melt half of the butter in a large frying pan and add half of the onion, field mushrooms and garlic. Fry for a few minutes until the mixture is quite dry. Rinse the sauerkraut in cold water and wring out thoroughly. Finely chop and add to the frying pan. Melt half of the butter in a large frying pan and add half of the onion, field mushrooms and garlic. Fry for a few minutes until the mixture is quite dry. Rinse the sauerkraut in cold water and wring out thoroughly. Finely chop and add to the frying pan. Drain the dried mushrooms, reserving their soaking liquid. Finely chop and add to the frying pan. Strain the reserved liquid into the frying pan. Add 200ml/7fl oz water. Leave to cook on a low heat, stirring regularly, until the whole mixture is quite dry and the sauerkraut has softened, this should take about 20 minutes. Stir in the parsley and dill and et aside. Leave to cool. Drain the dried mushrooms, reserving their soaking liquid. Finely chop and add to the frying pan. Strain the reserved liquid into the frying pan. Add 200ml/7fl oz water. Leave to cook on a low heat, stirring regularly, until the whole mixture is quite dry and the sauerkraut has softened, this should take about 20 minutes. Stir in the parsley and dill and et aside. Leave to cool. Roll the dough out to a thickness of 1-2mm. Use a cutter to cut out rounds of 7cm/2¾in diameter. Bring the offcuts of the dough together to make the remaining circles. Roll the dough out to a thickness of 1-2mm. Use a cutter to cut out rounds of 7cm/2¾in diameter. Bring the offcuts of the dough together to make the remaining circles. Put a tablespoonful of the cooled mushroom and sauerkraut mixture in the centre of each round. Then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. Put a tablespoonful of the cooled mushroom and sauerkraut mixture in the centre of each round. Then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. To cook, bring a large pot of salted water to the boil. Cook the pierogi, in batches, for about 5 minutes. They are ready when they float to the top. Drain and put on kitchen paper. To cook, bring a large pot of salted water to the boil. Cook the pierogi, in batches, for about 5 minutes. They are ready when they float to the top. Drain and put on kitchen paper. For the topping, heat the remaining butter in a large frying pan and cook the remaining onion until soft, add the breadcrumbs and mix. Fry until the breadcrumbs are crisp. For the topping, heat the remaining butter in a large frying pan and cook the remaining onion until soft, add the breadcrumbs and mix. Fry until the breadcrumbs are crisp. Top the pierogi with the onion breadcrumbs and chopped chives and serve. Top the pierogi with the onion breadcrumbs and chopped chives and serve."
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} | 02a3668291ef8eb92d576c8ccd68b3dc441a4b9f4798317d0ed1ff332660f052 | Beef goulash recipe
An average of 5.0 out of 5 stars from 15 ratings 500g/1lb sirloin steak, trimmed and cut in stripsolive oil1 medium onion, peeled and sliced thinly½ red pepper, de-seeded and sliced½ green pepper, de-seeded and sliced25g/1oz buttersea salt and black pepper2 tbsp tomato purée200ml/7fl oz beef stock3 tbsp paprikasmall bunch flatleaf parsley100ml/3½fl oz soured cream 500g/1lb sirloin steak, trimmed and cut in strips olive oil 1 medium onion, peeled and sliced thinly ½ red pepper, de-seeded and sliced ½ green pepper, de-seeded and sliced 25g/1oz butter sea salt and black pepper 2 tbsp tomato purée 200ml/7fl oz beef stock 3 tbsp paprika small bunch flatleaf parsley 100ml/3½fl oz soured cream Method Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil.Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. | {
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"content": "An average of 5.0 out of 5 stars from 15 ratings 500g/1lb sirloin steak, trimmed and cut in stripsolive oil1 medium onion, peeled and sliced thinly½ red pepper, de-seeded and sliced½ green pepper, de-seeded and sliced25g/1oz buttersea salt and black pepper2 tbsp tomato purée200ml/7fl oz beef stock3 tbsp paprikasmall bunch flatleaf parsley100ml/3½fl oz soured cream 500g/1lb sirloin steak, trimmed and cut in strips olive oil 1 medium onion, peeled and sliced thinly ½ red pepper, de-seeded and sliced ½ green pepper, de-seeded and sliced 25g/1oz butter sea salt and black pepper 2 tbsp tomato purée 200ml/7fl oz beef stock 3 tbsp paprika small bunch flatleaf parsley 100ml/3½fl oz soured cream Method Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil.Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley."
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} | 3279bfbe0f3f29e3f2818f30819c3bc930ff41998b6762fa4d57a3b3b970e7a5 | Sweet pierogi recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_pierogi_22987_16x9.jpg These sweet pierogi topped with crystallised mint make for an impressive dessert. You could try adding strawberries and raspberries to this recipe or using any summer berries you fancy. handful of large mint leaves, picked from their stems1 free-range egg white100g/3½oz caster sugar handful of large mint leaves, picked from their stems 1 free-range egg white 100g/3½oz caster sugar 250g/7oz plain flour15g/½oz icing sugarpinch salt1 lemon, zest only1 free-range egg2 tbsp sour creamknob of butter 250g/7oz plain flour 15g/½oz icing sugar pinch salt 1 lemon, zest only 1 free-range egg 2 tbsp sour cream knob of butter 200g/9oz fresh blueberries2 tbsp caster sugar, plus a little extra for cooking 200g/9oz fresh blueberries 2 tbsp caster sugar, plus a little extra for cooking 100ml/3½fl oz sour cream or crème fraiche1 tbsp icing sugar, plus more for sprinkling 100ml/3½fl oz sour cream or crème fraiche 1 tbsp icing sugar, plus more for sprinkling Method For the crystallised mint leaves, lightly beat the egg white. Sprinkle half the sugar over a lined baking tray. Dip the mint leaves in the egg white and place on the sugar. Sprinkle over the remaining sugar. Pick each mint leaf up from its tip and shake off any excess sugar. Put on a wire rack and leave to dry out for several hours, preferably overnight. Store in an airtight container to keep fresh. To make the dough, sieve the flour and icing sugar into a large mixing bowl. Add a pinch of salt and the lemon zest. Make a well in the middle. Lightly whisk the egg with the sour cream and two tablespoons water. Pour into the well.Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the whole lot out on to a work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour.When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the offcuts of the dough together to make the remaining circles. Toss the blueberries in the sugar just before you need to use them – you don’t want them to start to macerate and give out juices. Put 4-5 blueberries on each pastry round in a line, then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal.Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should take about 2-3 minutes.Melt the knob of butter in a large frying pan and add one teaspoon caster sugar and a pinch of cinnamon. Once melted, add the pierogi, in batches, and fry for a couple of minutes on each side until starting to crisp up and brown.Sweeten the sour cream by whisking in the icing sugar. Serve the dumplings with the sweetened sour cream, crystallised mint leaves and a sprinkling of icing sugar. For the crystallised mint leaves, lightly beat the egg white. Sprinkle half the sugar over a lined baking tray. Dip the mint leaves in the egg white and place on the sugar. Sprinkle over the remaining sugar. Pick each mint leaf up from its tip and shake off any excess sugar. Put on a wire rack and leave to dry out for several hours, preferably overnight. Store in an airtight container to keep fresh. For the crystallised mint leaves, lightly beat the egg white. Sprinkle half the sugar over a lined baking tray. Dip the mint leaves in the egg white and place on the sugar. Sprinkle over the remaining sugar. Pick each mint leaf up from its tip and shake off any excess sugar. Put on a wire rack and leave to dry out for several hours, preferably overnight. Store in an airtight container to keep fresh. To make the dough, sieve the flour and icing sugar into a large mixing bowl. Add a pinch of salt and the lemon zest. Make a well in the middle. Lightly whisk the egg with the sour cream and two tablespoons water. Pour into the well. To make the dough, sieve the flour and icing sugar into a large mixing bowl. Add a pinch of salt and the lemon zest. Make a well in the middle. Lightly whisk the egg with the sour cream and two tablespoons water. Pour into the well. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the whole lot out on to a work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the whole lot out on to a work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the offcuts of the dough together to make the remaining circles. When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the offcuts of the dough together to make the remaining circles. Toss the blueberries in the sugar just before you need to use them – you don’t want them to start to macerate and give out juices. Put 4-5 blueberries on each pastry round in a line, then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. Toss the blueberries in the sugar just before you need to use them – you don’t want them to start to macerate and give out juices. Put 4-5 blueberries on each pastry round in a line, then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should take about 2-3 minutes. Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should take about 2-3 minutes. Melt the knob of butter in a large frying pan and add one teaspoon caster sugar and a pinch of cinnamon. Once melted, add the pierogi, in batches, and fry for a couple of minutes on each side until starting to crisp up and brown. Melt the knob of butter in a large frying pan and add one teaspoon caster sugar and a pinch of cinnamon. Once melted, add the pierogi, in batches, and fry for a couple of minutes on each side until starting to crisp up and brown. Sweeten the sour cream by whisking in the icing sugar. Sweeten the sour cream by whisking in the icing sugar. Serve the dumplings with the sweetened sour cream, crystallised mint leaves and a sprinkling of icing sugar. Serve the dumplings with the sweetened sour cream, crystallised mint leaves and a sprinkling of icing sugar. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_pierogi_22987_16x9.jpg These sweet pierogi topped with crystallised mint make for an impressive dessert. You could try adding strawberries and raspberries to this recipe or using any summer berries you fancy. handful of large mint leaves, picked from their stems1 free-range egg white100g/3½oz caster sugar handful of large mint leaves, picked from their stems 1 free-range egg white 100g/3½oz caster sugar 250g/7oz plain flour15g/½oz icing sugarpinch salt1 lemon, zest only1 free-range egg2 tbsp sour creamknob of butter 250g/7oz plain flour 15g/½oz icing sugar pinch salt 1 lemon, zest only 1 free-range egg 2 tbsp sour cream knob of butter 200g/9oz fresh blueberries2 tbsp caster sugar, plus a little extra for cooking 200g/9oz fresh blueberries 2 tbsp caster sugar, plus a little extra for cooking 100ml/3½fl oz sour cream or crème fraiche1 tbsp icing sugar, plus more for sprinkling 100ml/3½fl oz sour cream or crème fraiche 1 tbsp icing sugar, plus more for sprinkling Method For the crystallised mint leaves, lightly beat the egg white. Sprinkle half the sugar over a lined baking tray. Dip the mint leaves in the egg white and place on the sugar. Sprinkle over the remaining sugar. Pick each mint leaf up from its tip and shake off any excess sugar. Put on a wire rack and leave to dry out for several hours, preferably overnight. Store in an airtight container to keep fresh. To make the dough, sieve the flour and icing sugar into a large mixing bowl. Add a pinch of salt and the lemon zest. Make a well in the middle. Lightly whisk the egg with the sour cream and two tablespoons water. Pour into the well.Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the whole lot out on to a work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour.When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the offcuts of the dough together to make the remaining circles. Toss the blueberries in the sugar just before you need to use them – you don’t want them to start to macerate and give out juices. Put 4-5 blueberries on each pastry round in a line, then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal.Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should take about 2-3 minutes.Melt the knob of butter in a large frying pan and add one teaspoon caster sugar and a pinch of cinnamon. Once melted, add the pierogi, in batches, and fry for a couple of minutes on each side until starting to crisp up and brown.Sweeten the sour cream by whisking in the icing sugar. Serve the dumplings with the sweetened sour cream, crystallised mint leaves and a sprinkling of icing sugar. For the crystallised mint leaves, lightly beat the egg white. Sprinkle half the sugar over a lined baking tray. Dip the mint leaves in the egg white and place on the sugar. Sprinkle over the remaining sugar. Pick each mint leaf up from its tip and shake off any excess sugar. Put on a wire rack and leave to dry out for several hours, preferably overnight. Store in an airtight container to keep fresh. For the crystallised mint leaves, lightly beat the egg white. Sprinkle half the sugar over a lined baking tray. Dip the mint leaves in the egg white and place on the sugar. Sprinkle over the remaining sugar. Pick each mint leaf up from its tip and shake off any excess sugar. Put on a wire rack and leave to dry out for several hours, preferably overnight. Store in an airtight container to keep fresh. To make the dough, sieve the flour and icing sugar into a large mixing bowl. Add a pinch of salt and the lemon zest. Make a well in the middle. Lightly whisk the egg with the sour cream and two tablespoons water. Pour into the well. To make the dough, sieve the flour and icing sugar into a large mixing bowl. Add a pinch of salt and the lemon zest. Make a well in the middle. Lightly whisk the egg with the sour cream and two tablespoons water. Pour into the well. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the whole lot out on to a work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. Using a fork, start working the flour into the wet ingredients, until you have a rough, floury dough. Turn the whole lot out on to a work surface and knead until the dough is smooth. It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the offcuts of the dough together to make the remaining circles. When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the offcuts of the dough together to make the remaining circles. Toss the blueberries in the sugar just before you need to use them – you don’t want them to start to macerate and give out juices. Put 4-5 blueberries on each pastry round in a line, then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. Toss the blueberries in the sugar just before you need to use them – you don’t want them to start to macerate and give out juices. Put 4-5 blueberries on each pastry round in a line, then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or use a fork to seal. Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should take about 2-3 minutes. Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should take about 2-3 minutes. Melt the knob of butter in a large frying pan and add one teaspoon caster sugar and a pinch of cinnamon. Once melted, add the pierogi, in batches, and fry for a couple of minutes on each side until starting to crisp up and brown. Melt the knob of butter in a large frying pan and add one teaspoon caster sugar and a pinch of cinnamon. Once melted, add the pierogi, in batches, and fry for a couple of minutes on each side until starting to crisp up and brown. Sweeten the sour cream by whisking in the icing sugar. Sweeten the sour cream by whisking in the icing sugar. Serve the dumplings with the sweetened sour cream, crystallised mint leaves and a sprinkling of icing sugar. Serve the dumplings with the sweetened sour cream, crystallised mint leaves and a sprinkling of icing sugar."
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} | 48e833f91c1c70af0c4d69986bbca51d3a9d77fd26cd27214a72a841540e68ab | Simple layered salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/a_simple_layered_salad_21760_16x9.jpg This beautiful layered salad is inspired by the Biker's travels to Latvia. It would make a fantastic addition to a smorgasboard. 250g/9oz salad potatoes, diced½ small bunch spring onions½ apple, grated or finely choppedfresh horseradish (to taste), peeled and finely chopped25g/1oz anchovies or pickled herringhalf a head of lettuce, shredded2 carrots, grated4 medium cooked beetroot2 free-range eggs, hard boiled6 cornichons, finely choppeda few sprigs of dill, finely choppedhalf large cucumber, seeds removed and finely choppedsalt and freshly ground black pepper 250g/9oz salad potatoes, diced ½ small bunch spring onions ½ apple, grated or finely chopped fresh horseradish (to taste), peeled and finely chopped 25g/1oz anchovies or pickled herring half a head of lettuce, shredded 2 carrots, grated 4 medium cooked beetroot 2 free-range eggs, hard boiled 6 cornichons, finely chopped a few sprigs of dill, finely chopped half large cucumber, seeds removed and finely chopped salt and freshly ground black pepper Method Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together.Separate the egg yolk from the egg white and finely chop both. To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper. Top the salad with the chopped egg and a final sprinkling of dill. Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together. Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together. Separate the egg yolk from the egg white and finely chop both. Separate the egg yolk from the egg white and finely chop both. To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper. To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper. Top the salad with the chopped egg and a final sprinkling of dill. Top the salad with the chopped egg and a final sprinkling of dill. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/a_simple_layered_salad_21760_16x9.jpg This beautiful layered salad is inspired by the Biker's travels to Latvia. It would make a fantastic addition to a smorgasboard. 250g/9oz salad potatoes, diced½ small bunch spring onions½ apple, grated or finely choppedfresh horseradish (to taste), peeled and finely chopped25g/1oz anchovies or pickled herringhalf a head of lettuce, shredded2 carrots, grated4 medium cooked beetroot2 free-range eggs, hard boiled6 cornichons, finely choppeda few sprigs of dill, finely choppedhalf large cucumber, seeds removed and finely choppedsalt and freshly ground black pepper 250g/9oz salad potatoes, diced ½ small bunch spring onions ½ apple, grated or finely chopped fresh horseradish (to taste), peeled and finely chopped 25g/1oz anchovies or pickled herring half a head of lettuce, shredded 2 carrots, grated 4 medium cooked beetroot 2 free-range eggs, hard boiled 6 cornichons, finely chopped a few sprigs of dill, finely chopped half large cucumber, seeds removed and finely chopped salt and freshly ground black pepper Method Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together.Separate the egg yolk from the egg white and finely chop both. To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper. Top the salad with the chopped egg and a final sprinkling of dill. Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together. Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together. Separate the egg yolk from the egg white and finely chop both. Separate the egg yolk from the egg white and finely chop both. To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper. To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper. Top the salad with the chopped egg and a final sprinkling of dill. Top the salad with the chopped egg and a final sprinkling of dill."
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} | 01ffb72d0915425e14abd3a34c3195ef35842c46bf5a33020bcb02c70c64c763 | Borsch (beetroot soup) recipe
An average of 5.0 out of 5 stars from 3 ratings 1kg/2¼lb beetroot450g/1lb carrots8 shallots2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf2 tbsp caraway seedsenough stock to cover the vegetables with about half a pint left oversalt and freshly ground black pepper 1kg/2¼lb beetroot 450g/1lb carrots 8 shallots 2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf 2 tbsp caraway seeds enough stock to cover the vegetables with about half a pint left over salt and freshly ground black pepper Method Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. | {
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"title": "Borsch (beetroot soup) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1kg/2¼lb beetroot450g/1lb carrots8 shallots2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf2 tbsp caraway seedsenough stock to cover the vegetables with about half a pint left oversalt and freshly ground black pepper 1kg/2¼lb beetroot 450g/1lb carrots 8 shallots 2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf 2 tbsp caraway seeds enough stock to cover the vegetables with about half a pint left over salt and freshly ground black pepper Method Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. Reheat gently, do not allow to boil, serve with the soured cream and Pirags."
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} | 1444c535fcd02f65ca7bce7a94b438a0b9aeac62e219e893202d8db703eea3a7 | Chard golubtsi with pork and beef recipe
An average of 5.0 out of 5 stars from 9 ratings Golubtsi are irresistible cabbage rolls stuffed with meat. They take a little while to make, but are so worth it! 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced100g/3½oz cooked, cooled brown rice200g/7oz pork mince 200g/7oz beef mince50g/1¾oz unsalted butter1 garlic clove, finely chopped1 x 400g tin chopped tomatoes 2 tbsp crème fraîchesea salt and freshly ground black pepper 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced 100g/3½oz cooked, cooled brown rice 200g/7oz pork mince 200g/7oz beef mince 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 x 400g tin chopped tomatoes 2 tbsp crème fraîche sea salt and freshly ground black pepper Method Start by softening the chard leaves slightly - I usually steam them for 5–8 minutes, but you can also put them into a large bowl and pour some hot water over. They need to just soften to become more pliable.Mix the finely chopped onion and cooked, cool rice, mince, carrot and salt and freshly ground black pepper together in a bowl. Use your hands if you like. To assemble, lay a chard leaf on a clean work surface and put 1 heaped teaspoon of the filling close to the stalk end, then flip the bottom of the leaf up and over the filling. Fold in the sides and roll up as tightly as possible, leaving the finished roll on the worktop, seam-side down. Repeat with the rest of the chard and filling. Choose a saucepan or cast-iron casserole with a lid that will hold the chard-leaf rolls snugly in a single layer. Heat the butter in the casserole over a medium heat and cook the thinly sliced onion until soft, then add the garlic and cook for 2 minutes until it smells sweet and mellow. Add the tinned tomatoes to the pan and cook for about 5 minutes or until the tomatoes have broken down into a sauce. Whisk in the crème fraîche and season with salt and pepper. Turn the heat down to low and carefully add the rolls, seam side down, then cover and cook for 20-30 minutes.Serve hot with plenty of crusty bread to mop up the juices. Start by softening the chard leaves slightly - I usually steam them for 5–8 minutes, but you can also put them into a large bowl and pour some hot water over. They need to just soften to become more pliable. Start by softening the chard leaves slightly - I usually steam them for 5–8 minutes, but you can also put them into a large bowl and pour some hot water over. They need to just soften to become more pliable. Mix the finely chopped onion and cooked, cool rice, mince, carrot and salt and freshly ground black pepper together in a bowl. Use your hands if you like. Mix the finely chopped onion and cooked, cool rice, mince, carrot and salt and freshly ground black pepper together in a bowl. Use your hands if you like. To assemble, lay a chard leaf on a clean work surface and put 1 heaped teaspoon of the filling close to the stalk end, then flip the bottom of the leaf up and over the filling. Fold in the sides and roll up as tightly as possible, leaving the finished roll on the worktop, seam-side down. Repeat with the rest of the chard and filling. To assemble, lay a chard leaf on a clean work surface and put 1 heaped teaspoon of the filling close to the stalk end, then flip the bottom of the leaf up and over the filling. Fold in the sides and roll up as tightly as possible, leaving the finished roll on the worktop, seam-side down. Repeat with the rest of the chard and filling. Choose a saucepan or cast-iron casserole with a lid that will hold the chard-leaf rolls snugly in a single layer. Heat the butter in the casserole over a medium heat and cook the thinly sliced onion until soft, then add the garlic and cook for 2 minutes until it smells sweet and mellow. Choose a saucepan or cast-iron casserole with a lid that will hold the chard-leaf rolls snugly in a single layer. Heat the butter in the casserole over a medium heat and cook the thinly sliced onion until soft, then add the garlic and cook for 2 minutes until it smells sweet and mellow. Add the tinned tomatoes to the pan and cook for about 5 minutes or until the tomatoes have broken down into a sauce. Whisk in the crème fraîche and season with salt and pepper. Turn the heat down to low and carefully add the rolls, seam side down, then cover and cook for 20-30 minutes. Add the tinned tomatoes to the pan and cook for about 5 minutes or until the tomatoes have broken down into a sauce. Whisk in the crème fraîche and season with salt and pepper. Turn the heat down to low and carefully add the rolls, seam side down, then cover and cook for 20-30 minutes. Serve hot with plenty of crusty bread to mop up the juices. Serve hot with plenty of crusty bread to mop up the juices. Recipe tips This recipe used a mixture of pork and beef mince, but lamb mince also works well. If you’re not worried about tears, you can also grate the first onion instead of chopping it into fine dice. For a vegetarian alternative, use chopped chard stalks and chopped mushrooms instead of mince. | {
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"title": "Chard golubtsi with pork and beef recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings Golubtsi are irresistible cabbage rolls stuffed with meat. They take a little while to make, but are so worth it! 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced100g/3½oz cooked, cooled brown rice200g/7oz pork mince 200g/7oz beef mince50g/1¾oz unsalted butter1 garlic clove, finely chopped1 x 400g tin chopped tomatoes 2 tbsp crème fraîchesea salt and freshly ground black pepper 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced 100g/3½oz cooked, cooled brown rice 200g/7oz pork mince 200g/7oz beef mince 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 x 400g tin chopped tomatoes 2 tbsp crème fraîche sea salt and freshly ground black pepper Method Start by softening the chard leaves slightly - I usually steam them for 5–8 minutes, but you can also put them into a large bowl and pour some hot water over. They need to just soften to become more pliable.Mix the finely chopped onion and cooked, cool rice, mince, carrot and salt and freshly ground black pepper together in a bowl. Use your hands if you like. To assemble, lay a chard leaf on a clean work surface and put 1 heaped teaspoon of the filling close to the stalk end, then flip the bottom of the leaf up and over the filling. Fold in the sides and roll up as tightly as possible, leaving the finished roll on the worktop, seam-side down. Repeat with the rest of the chard and filling. Choose a saucepan or cast-iron casserole with a lid that will hold the chard-leaf rolls snugly in a single layer. Heat the butter in the casserole over a medium heat and cook the thinly sliced onion until soft, then add the garlic and cook for 2 minutes until it smells sweet and mellow. Add the tinned tomatoes to the pan and cook for about 5 minutes or until the tomatoes have broken down into a sauce. Whisk in the crème fraîche and season with salt and pepper. Turn the heat down to low and carefully add the rolls, seam side down, then cover and cook for 20-30 minutes.Serve hot with plenty of crusty bread to mop up the juices. Start by softening the chard leaves slightly - I usually steam them for 5–8 minutes, but you can also put them into a large bowl and pour some hot water over. They need to just soften to become more pliable. Start by softening the chard leaves slightly - I usually steam them for 5–8 minutes, but you can also put them into a large bowl and pour some hot water over. They need to just soften to become more pliable. Mix the finely chopped onion and cooked, cool rice, mince, carrot and salt and freshly ground black pepper together in a bowl. Use your hands if you like. Mix the finely chopped onion and cooked, cool rice, mince, carrot and salt and freshly ground black pepper together in a bowl. Use your hands if you like. To assemble, lay a chard leaf on a clean work surface and put 1 heaped teaspoon of the filling close to the stalk end, then flip the bottom of the leaf up and over the filling. Fold in the sides and roll up as tightly as possible, leaving the finished roll on the worktop, seam-side down. Repeat with the rest of the chard and filling. To assemble, lay a chard leaf on a clean work surface and put 1 heaped teaspoon of the filling close to the stalk end, then flip the bottom of the leaf up and over the filling. Fold in the sides and roll up as tightly as possible, leaving the finished roll on the worktop, seam-side down. Repeat with the rest of the chard and filling. Choose a saucepan or cast-iron casserole with a lid that will hold the chard-leaf rolls snugly in a single layer. Heat the butter in the casserole over a medium heat and cook the thinly sliced onion until soft, then add the garlic and cook for 2 minutes until it smells sweet and mellow. Choose a saucepan or cast-iron casserole with a lid that will hold the chard-leaf rolls snugly in a single layer. Heat the butter in the casserole over a medium heat and cook the thinly sliced onion until soft, then add the garlic and cook for 2 minutes until it smells sweet and mellow. Add the tinned tomatoes to the pan and cook for about 5 minutes or until the tomatoes have broken down into a sauce. Whisk in the crème fraîche and season with salt and pepper. Turn the heat down to low and carefully add the rolls, seam side down, then cover and cook for 20-30 minutes. Add the tinned tomatoes to the pan and cook for about 5 minutes or until the tomatoes have broken down into a sauce. Whisk in the crème fraîche and season with salt and pepper. Turn the heat down to low and carefully add the rolls, seam side down, then cover and cook for 20-30 minutes. Serve hot with plenty of crusty bread to mop up the juices. Serve hot with plenty of crusty bread to mop up the juices. Recipe tips This recipe used a mixture of pork and beef mince, but lamb mince also works well. If you’re not worried about tears, you can also grate the first onion instead of chopping it into fine dice. For a vegetarian alternative, use chopped chard stalks and chopped mushrooms instead of mince."
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} | 5be7e3e13e041cb581e5bc15eba218e33097bb3065e233751aab8a884a5aa65d | Spinach and ricotta malfatti recipe
An average of 5.0 out of 5 stars from 3 ratings These Italian balls are light and fluffy like a dumpling but made with ricotta, spinach and Parmesan. 520g/1lb 3oz baby spinach leaves50g/1¾oz ‘00’ flour250g/9oz ricotta1 large free-range egg, beaten200g/7oz Parmesan (or alternative vegetarian hard cheese), grated½ tsp freshly grated nutmeg200g/7oz semolina100g/3½oz butterhandful of sage leavessea salt flakes and freshly ground black pepper 520g/1lb 3oz baby spinach leaves 50g/1¾oz ‘00’ flour 250g/9oz ricotta 1 large free-range egg, beaten 200g/7oz Parmesan (or alternative vegetarian hard cheese), grated ½ tsp freshly grated nutmeg 200g/7oz semolina 100g/3½oz butter handful of sage leaves sea salt flakes and freshly ground black pepper Method Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly.Take a large, stemmed wine glass and drop in a dessertspoonful of semolina. Using a separate, clean dessertspoon, dollop a small amount of the mixture into the glass. Swirl around for a few seconds until you have a walnut-sized dumpling. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up. When you have finished, you should have around 24 malfatti balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready.Meanwhile, melt the butter in a small saucepan over a medium heat. Add the sage leaves. When the butter starts to bubble, reduce the heat to very low.Remove the malfatti with a slotted spoon and drain any excess water on a clean tea towel. Divide between four warmed plates, pour the butter and sage over the top and scatter over the remaining Parmesan. Serve immediately. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Take a large, stemmed wine glass and drop in a dessertspoonful of semolina. Using a separate, clean dessertspoon, dollop a small amount of the mixture into the glass. Swirl around for a few seconds until you have a walnut-sized dumpling. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up. When you have finished, you should have around 24 malfatti balls. Take a large, stemmed wine glass and drop in a dessertspoonful of semolina. Using a separate, clean dessertspoon, dollop a small amount of the mixture into the glass. Swirl around for a few seconds until you have a walnut-sized dumpling. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up. When you have finished, you should have around 24 malfatti balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Meanwhile, melt the butter in a small saucepan over a medium heat. Add the sage leaves. When the butter starts to bubble, reduce the heat to very low. Meanwhile, melt the butter in a small saucepan over a medium heat. Add the sage leaves. When the butter starts to bubble, reduce the heat to very low. Remove the malfatti with a slotted spoon and drain any excess water on a clean tea towel. Divide between four warmed plates, pour the butter and sage over the top and scatter over the remaining Parmesan. Serve immediately. Remove the malfatti with a slotted spoon and drain any excess water on a clean tea towel. Divide between four warmed plates, pour the butter and sage over the top and scatter over the remaining Parmesan. Serve immediately. | {
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"title": "Spinach and ricotta malfatti recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings These Italian balls are light and fluffy like a dumpling but made with ricotta, spinach and Parmesan. 520g/1lb 3oz baby spinach leaves50g/1¾oz ‘00’ flour250g/9oz ricotta1 large free-range egg, beaten200g/7oz Parmesan (or alternative vegetarian hard cheese), grated½ tsp freshly grated nutmeg200g/7oz semolina100g/3½oz butterhandful of sage leavessea salt flakes and freshly ground black pepper 520g/1lb 3oz baby spinach leaves 50g/1¾oz ‘00’ flour 250g/9oz ricotta 1 large free-range egg, beaten 200g/7oz Parmesan (or alternative vegetarian hard cheese), grated ½ tsp freshly grated nutmeg 200g/7oz semolina 100g/3½oz butter handful of sage leaves sea salt flakes and freshly ground black pepper Method Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly.Take a large, stemmed wine glass and drop in a dessertspoonful of semolina. Using a separate, clean dessertspoon, dollop a small amount of the mixture into the glass. Swirl around for a few seconds until you have a walnut-sized dumpling. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up. When you have finished, you should have around 24 malfatti balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready.Meanwhile, melt the butter in a small saucepan over a medium heat. Add the sage leaves. When the butter starts to bubble, reduce the heat to very low.Remove the malfatti with a slotted spoon and drain any excess water on a clean tea towel. Divide between four warmed plates, pour the butter and sage over the top and scatter over the remaining Parmesan. Serve immediately. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Take a large, stemmed wine glass and drop in a dessertspoonful of semolina. Using a separate, clean dessertspoon, dollop a small amount of the mixture into the glass. Swirl around for a few seconds until you have a walnut-sized dumpling. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up. When you have finished, you should have around 24 malfatti balls. Take a large, stemmed wine glass and drop in a dessertspoonful of semolina. Using a separate, clean dessertspoon, dollop a small amount of the mixture into the glass. Swirl around for a few seconds until you have a walnut-sized dumpling. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up. When you have finished, you should have around 24 malfatti balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Meanwhile, melt the butter in a small saucepan over a medium heat. Add the sage leaves. When the butter starts to bubble, reduce the heat to very low. Meanwhile, melt the butter in a small saucepan over a medium heat. Add the sage leaves. When the butter starts to bubble, reduce the heat to very low. Remove the malfatti with a slotted spoon and drain any excess water on a clean tea towel. Divide between four warmed plates, pour the butter and sage over the top and scatter over the remaining Parmesan. Serve immediately. Remove the malfatti with a slotted spoon and drain any excess water on a clean tea towel. Divide between four warmed plates, pour the butter and sage over the top and scatter over the remaining Parmesan. Serve immediately."
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} | 51f506036a2d43e71d9cac2a37bd2a7938c99fd0ff406eeed2f5a3b451877fb2 | Rosé summer cocktail recipe
An average of 0.0 out of 5 stars from 0 ratings Happy as I am to drink rosé on its own, this summer cocktail is a great way to make it go that little bit further when you’ve got more people to please. 750ml bottles of rosé 50ml/2fl oz vodka 250ml/9fl oz cranberry juice½ lime, juice only dash of lime cordialice, to serveginger ale, chilled, to servefresh mint, to serve 750ml bottles of rosé 50ml/2fl oz vodka 250ml/9fl oz cranberry juice ½ lime, juice only dash of lime cordial ice, to serve ginger ale, chilled, to serve fresh mint, to serve Method Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. | {
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"title": "Rosé summer cocktail recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Happy as I am to drink rosé on its own, this summer cocktail is a great way to make it go that little bit further when you’ve got more people to please. 750ml bottles of rosé 50ml/2fl oz vodka 250ml/9fl oz cranberry juice½ lime, juice only dash of lime cordialice, to serveginger ale, chilled, to servefresh mint, to serve 750ml bottles of rosé 50ml/2fl oz vodka 250ml/9fl oz cranberry juice ½ lime, juice only dash of lime cordial ice, to serve ginger ale, chilled, to serve fresh mint, to serve Method Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass."
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} | 83f7332b75598b3eec12b1c9a398632a4c11516d6f604b04e7a31ca04c47fe79 | Sake surge recipe
An average of 0.0 out of 5 stars from 0 ratings With sake, ginger beer, yuku and lime, this is a real tongue-tingling cocktail. 25ml/1fl oz sake25ml/1fl oz vodka25ml/1fl oz freshly squeezed yuzu juice (alternatively, use fresh lemon, lime or grapefruit juice)drop of Japanese yuzu bitters (optional)fiery ginger beer to top 25ml/1fl oz sake 25ml/1fl oz vodka 25ml/1fl oz freshly squeezed yuzu juice (alternatively, use fresh lemon, lime or grapefruit juice) drop of Japanese yuzu bitters (optional) fiery ginger beer to top Yuzu slice or lime slice Yuzu slice or lime slice Method Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer.Churn gently with a long spoon. Top with ginger beer and add crushed ice.Garnish with a slice of yuzu or lime. Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer. Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer. Churn gently with a long spoon. Top with ginger beer and add crushed ice. Churn gently with a long spoon. Top with ginger beer and add crushed ice. Garnish with a slice of yuzu or lime. Garnish with a slice of yuzu or lime. | {
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"title": "Sake surge recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings With sake, ginger beer, yuku and lime, this is a real tongue-tingling cocktail. 25ml/1fl oz sake25ml/1fl oz vodka25ml/1fl oz freshly squeezed yuzu juice (alternatively, use fresh lemon, lime or grapefruit juice)drop of Japanese yuzu bitters (optional)fiery ginger beer to top 25ml/1fl oz sake 25ml/1fl oz vodka 25ml/1fl oz freshly squeezed yuzu juice (alternatively, use fresh lemon, lime or grapefruit juice) drop of Japanese yuzu bitters (optional) fiery ginger beer to top Yuzu slice or lime slice Yuzu slice or lime slice Method Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer.Churn gently with a long spoon. Top with ginger beer and add crushed ice.Garnish with a slice of yuzu or lime. Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer. Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer. Churn gently with a long spoon. Top with ginger beer and add crushed ice. Churn gently with a long spoon. Top with ginger beer and add crushed ice. Garnish with a slice of yuzu or lime. Garnish with a slice of yuzu or lime."
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} | e9a528eb4c563552c3939206d6d34d6ce25f20b608d23046d108eeed72c7514d | Fillet steaks stuffed with goats cheese recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fillet_steaks_stuffed_22262_16x9.jpg This recipe takes a little time, but is worth the effort for some show-off cooking for your friends. 12 shallots, peeled, roots trimmed60g/2¼oz butter1 tbsp caster sugar75ml/2 ½fl oz red wine50ml/2fl oz port50ml/2fl oz crème de cassis250ml beef stock1 bay leaf½ tsp dried thyme½ lemon, zest only 12 shallots, peeled, roots trimmed 60g/2¼oz butter 1 tbsp caster sugar 75ml/2 ½fl oz red wine 50ml/2fl oz port 50ml/2fl oz crème de cassis 250ml beef stock 1 bay leaf ½ tsp dried thyme ½ lemon, zest only 4 thick fillet steaks (ask your butcher for steaks cut from the centre of the fillet)150g/5½oz soft goats’ cheese1 tsp finely chopped rosemary1 lemon, zest only 1 garlic clove, crushed4 streaky bacon rashers, rind removed2 tbsp olive oilsalt and freshly ground black pepper 4 thick fillet steaks (ask your butcher for steaks cut from the centre of the fillet) 150g/5½oz soft goats’ cheese 1 tsp finely chopped rosemary 1 lemon, zest only 1 garlic clove, crushed 4 streaky bacon rashers, rind removed 2 tbsp olive oil salt and freshly ground black pepper Method For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise. Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed.For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature.Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic.Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick.Rub olive oil over the steaks, then sprinkle with salt and pepper to season.Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak.Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots. For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise. For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise. Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed. Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed. For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature. For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature. Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic. Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic. Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick. Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick. Rub olive oil over the steaks, then sprinkle with salt and pepper to season. Rub olive oil over the steaks, then sprinkle with salt and pepper to season. Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak. Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak. Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots. Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots. Recipe tips Using a good quality stock will really improve the flavour of the candied shallots. If making for a gluten free diet, check that the stock you are using for this recipe is suitable. Recommended wines A well-rounded merlot | {
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"title": "Fillet steaks stuffed with goats cheese recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fillet_steaks_stuffed_22262_16x9.jpg This recipe takes a little time, but is worth the effort for some show-off cooking for your friends. 12 shallots, peeled, roots trimmed60g/2¼oz butter1 tbsp caster sugar75ml/2 ½fl oz red wine50ml/2fl oz port50ml/2fl oz crème de cassis250ml beef stock1 bay leaf½ tsp dried thyme½ lemon, zest only 12 shallots, peeled, roots trimmed 60g/2¼oz butter 1 tbsp caster sugar 75ml/2 ½fl oz red wine 50ml/2fl oz port 50ml/2fl oz crème de cassis 250ml beef stock 1 bay leaf ½ tsp dried thyme ½ lemon, zest only 4 thick fillet steaks (ask your butcher for steaks cut from the centre of the fillet)150g/5½oz soft goats’ cheese1 tsp finely chopped rosemary1 lemon, zest only 1 garlic clove, crushed4 streaky bacon rashers, rind removed2 tbsp olive oilsalt and freshly ground black pepper 4 thick fillet steaks (ask your butcher for steaks cut from the centre of the fillet) 150g/5½oz soft goats’ cheese 1 tsp finely chopped rosemary 1 lemon, zest only 1 garlic clove, crushed 4 streaky bacon rashers, rind removed 2 tbsp olive oil salt and freshly ground black pepper Method For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise. Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed.For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature.Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic.Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick.Rub olive oil over the steaks, then sprinkle with salt and pepper to season.Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak.Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots. For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise. For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise. Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed. Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed. For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature. For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature. Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic. Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic. Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick. Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick. Rub olive oil over the steaks, then sprinkle with salt and pepper to season. Rub olive oil over the steaks, then sprinkle with salt and pepper to season. Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak. Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak. Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots. Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots. Recipe tips Using a good quality stock will really improve the flavour of the candied shallots. If making for a gluten free diet, check that the stock you are using for this recipe is suitable. Recommended wines A well-rounded merlot"
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} | fed57a90f68b126d2eb6fc9e232a1236899623ffe887da1982252f02fe5d7e31 | Double baked cheese soufflés recipe
For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes.Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat. Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk. Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts.Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes.Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed. Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins.When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again.For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using. For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes. Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes. Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat. Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat. Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk. Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk. Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts. Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts. Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes. Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes. Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed. Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed. Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created. Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins. When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again. When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again. For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using. For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using. | {
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"title": "Double baked cheese soufflés recipe",
"content": "For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes.Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat. Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk. Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts.Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes.Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed. Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins.When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again.For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using. For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes. Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes. Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat. Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat. Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk. Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk. Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts. Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts. Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes. Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes. Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed. Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed. Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created. Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins. When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again. When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again. For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using. For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using."
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} | 5e0de758853c5ab8477fd1e7aca71d334cab0feb11b6fd86690c252ee4be7e9f | Baked fish with green olive tapenade recipe
An average of 5.0 out of 5 stars from 1 rating 4 plaice fillets150ml/5fl oz dry white winebutter for greasing 4 plaice fillets 150ml/5fl oz dry white wine butter for greasing 50g/1¾oz anchovy fillets2 garlic cloves, peeled175g/6¼oz pitted green olives1 lemon, juice only4 tbsp olive oil20g/¾oz, or large handful, basil leaves20g/¾oz, or large handful, flatleaf parsleysalt and freshly ground black pepper 50g/1¾oz anchovy fillets 2 garlic cloves, peeled 175g/6¼oz pitted green olives 1 lemon, juice only 4 tbsp olive oil 20g/¾oz, or large handful, basil leaves 20g/¾oz, or large handful, flatleaf parsley salt and freshly ground black pepper 16 baby plum or cherry tomatoes2 tbsp olive oil 16 baby plum or cherry tomatoes 2 tbsp olive oil Method Preheat the oven to 180C/350F/Gas 4.To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes.Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes.Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. | {
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"url": "https://www.bbc.co.uk/food/recipes/bakedfishwithgreenol_72460",
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"title": "Baked fish with green olive tapenade recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 4 plaice fillets150ml/5fl oz dry white winebutter for greasing 4 plaice fillets 150ml/5fl oz dry white wine butter for greasing 50g/1¾oz anchovy fillets2 garlic cloves, peeled175g/6¼oz pitted green olives1 lemon, juice only4 tbsp olive oil20g/¾oz, or large handful, basil leaves20g/¾oz, or large handful, flatleaf parsleysalt and freshly ground black pepper 50g/1¾oz anchovy fillets 2 garlic cloves, peeled 175g/6¼oz pitted green olives 1 lemon, juice only 4 tbsp olive oil 20g/¾oz, or large handful, basil leaves 20g/¾oz, or large handful, flatleaf parsley salt and freshly ground black pepper 16 baby plum or cherry tomatoes2 tbsp olive oil 16 baby plum or cherry tomatoes 2 tbsp olive oil Method Preheat the oven to 180C/350F/Gas 4.To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes.Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes.Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish."
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} | 7c2c8406b831deebdc7fa647030b23a666437e77fe570e8d6fad7be8684e82bc | Richard Bertinet's baked brie in sweet dough recipe
To make the herb butter, mix all the ingredients together and form into a long sausage shape. Cover with cling film and put in the fridge to chill. Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in.To mix by hand, rub the yeast into the flour, then rub in the butter. Make a well in the centre and add the sugar and salt, then the eggs and milk. Use a plastic spatula to mix the dough for 2–3 minutes you have a wet dough. Turn out onto a work surface and knead to form a smooth dough. To mix in a mixer, place the cold butter between two sheets of baking paper and bash it with the end of a rolling pin to soften and break it up into small pieces. Break up the yeast with your fingers and mix with the flour.Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for 4 minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl. (Don’t be tempted to turn up the speed, but let the dough come together in its own time.)Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours.Meanwhile, prepare your brie. Make some diagonal slashes in the top of the brie, place some slivers of garlic, fresh thyme and rosemary sprigs and drizzle some olive oil all over the top. Place a few thin slices of herb butter on top.Preheat oven to 220C/200C Fan/Gas 7.Once your dough has rested, remove from the bowl and cut in half. Press half of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto the ring on a baking tray. Place the brie into the dough and leave, covered, in a warm place for an hour. Brush the dough edges with egg wash and drizzle the brie with a little aniseed liqueur and olive oil. Bake the brie for 40–60 minutes until golden and melted in the centre. Serve with toast, potatoes and meats to dip into the cheese. Once the cheese has gone, fill the centre with a green salad. To make the herb butter, mix all the ingredients together and form into a long sausage shape. Cover with cling film and put in the fridge to chill. To make the herb butter, mix all the ingredients together and form into a long sausage shape. Cover with cling film and put in the fridge to chill. Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in. Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in. To mix by hand, rub the yeast into the flour, then rub in the butter. Make a well in the centre and add the sugar and salt, then the eggs and milk. Use a plastic spatula to mix the dough for 2–3 minutes you have a wet dough. Turn out onto a work surface and knead to form a smooth dough. To mix by hand, rub the yeast into the flour, then rub in the butter. Make a well in the centre and add the sugar and salt, then the eggs and milk. Use a plastic spatula to mix the dough for 2–3 minutes you have a wet dough. Turn out onto a work surface and knead to form a smooth dough. To mix in a mixer, place the cold butter between two sheets of baking paper and bash it with the end of a rolling pin to soften and break it up into small pieces. Break up the yeast with your fingers and mix with the flour. To mix in a mixer, place the cold butter between two sheets of baking paper and bash it with the end of a rolling pin to soften and break it up into small pieces. Break up the yeast with your fingers and mix with the flour. Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for 4 minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl. (Don’t be tempted to turn up the speed, but let the dough come together in its own time.) Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for 4 minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl. (Don’t be tempted to turn up the speed, but let the dough come together in its own time.) Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours. Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours. Meanwhile, prepare your brie. Make some diagonal slashes in the top of the brie, place some slivers of garlic, fresh thyme and rosemary sprigs and drizzle some olive oil all over the top. Place a few thin slices of herb butter on top. Meanwhile, prepare your brie. Make some diagonal slashes in the top of the brie, place some slivers of garlic, fresh thyme and rosemary sprigs and drizzle some olive oil all over the top. Place a few thin slices of herb butter on top. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. Once your dough has rested, remove from the bowl and cut in half. Press half of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto the ring on a baking tray. Place the brie into the dough and leave, covered, in a warm place for an hour. Once your dough has rested, remove from the bowl and cut in half. Press half of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto the ring on a baking tray. Place the brie into the dough and leave, covered, in a warm place for an hour. Brush the dough edges with egg wash and drizzle the brie with a little aniseed liqueur and olive oil. Bake the brie for 40–60 minutes until golden and melted in the centre. Brush the dough edges with egg wash and drizzle the brie with a little aniseed liqueur and olive oil. Bake the brie for 40–60 minutes until golden and melted in the centre. Serve with toast, potatoes and meats to dip into the cheese. Once the cheese has gone, fill the centre with a green salad. Serve with toast, potatoes and meats to dip into the cheese. Once the cheese has gone, fill the centre with a green salad. | {
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"title": "Richard Bertinet's baked brie in sweet dough recipe",
"content": "To make the herb butter, mix all the ingredients together and form into a long sausage shape. Cover with cling film and put in the fridge to chill. Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in.To mix by hand, rub the yeast into the flour, then rub in the butter. Make a well in the centre and add the sugar and salt, then the eggs and milk. Use a plastic spatula to mix the dough for 2–3 minutes you have a wet dough. Turn out onto a work surface and knead to form a smooth dough. To mix in a mixer, place the cold butter between two sheets of baking paper and bash it with the end of a rolling pin to soften and break it up into small pieces. Break up the yeast with your fingers and mix with the flour.Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for 4 minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl. (Don’t be tempted to turn up the speed, but let the dough come together in its own time.)Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours.Meanwhile, prepare your brie. Make some diagonal slashes in the top of the brie, place some slivers of garlic, fresh thyme and rosemary sprigs and drizzle some olive oil all over the top. Place a few thin slices of herb butter on top.Preheat oven to 220C/200C Fan/Gas 7.Once your dough has rested, remove from the bowl and cut in half. Press half of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto the ring on a baking tray. Place the brie into the dough and leave, covered, in a warm place for an hour. Brush the dough edges with egg wash and drizzle the brie with a little aniseed liqueur and olive oil. Bake the brie for 40–60 minutes until golden and melted in the centre. Serve with toast, potatoes and meats to dip into the cheese. Once the cheese has gone, fill the centre with a green salad. To make the herb butter, mix all the ingredients together and form into a long sausage shape. Cover with cling film and put in the fridge to chill. To make the herb butter, mix all the ingredients together and form into a long sausage shape. Cover with cling film and put in the fridge to chill. Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in. Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in. To mix by hand, rub the yeast into the flour, then rub in the butter. Make a well in the centre and add the sugar and salt, then the eggs and milk. Use a plastic spatula to mix the dough for 2–3 minutes you have a wet dough. Turn out onto a work surface and knead to form a smooth dough. To mix by hand, rub the yeast into the flour, then rub in the butter. Make a well in the centre and add the sugar and salt, then the eggs and milk. Use a plastic spatula to mix the dough for 2–3 minutes you have a wet dough. Turn out onto a work surface and knead to form a smooth dough. To mix in a mixer, place the cold butter between two sheets of baking paper and bash it with the end of a rolling pin to soften and break it up into small pieces. Break up the yeast with your fingers and mix with the flour. To mix in a mixer, place the cold butter between two sheets of baking paper and bash it with the end of a rolling pin to soften and break it up into small pieces. Break up the yeast with your fingers and mix with the flour. Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for 4 minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl. (Don’t be tempted to turn up the speed, but let the dough come together in its own time.) Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for 4 minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl. (Don’t be tempted to turn up the speed, but let the dough come together in its own time.) Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours. Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours. Meanwhile, prepare your brie. Make some diagonal slashes in the top of the brie, place some slivers of garlic, fresh thyme and rosemary sprigs and drizzle some olive oil all over the top. Place a few thin slices of herb butter on top. Meanwhile, prepare your brie. Make some diagonal slashes in the top of the brie, place some slivers of garlic, fresh thyme and rosemary sprigs and drizzle some olive oil all over the top. Place a few thin slices of herb butter on top. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. Once your dough has rested, remove from the bowl and cut in half. Press half of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto the ring on a baking tray. Place the brie into the dough and leave, covered, in a warm place for an hour. Once your dough has rested, remove from the bowl and cut in half. Press half of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto the ring on a baking tray. Place the brie into the dough and leave, covered, in a warm place for an hour. Brush the dough edges with egg wash and drizzle the brie with a little aniseed liqueur and olive oil. Bake the brie for 40–60 minutes until golden and melted in the centre. Brush the dough edges with egg wash and drizzle the brie with a little aniseed liqueur and olive oil. Bake the brie for 40–60 minutes until golden and melted in the centre. Serve with toast, potatoes and meats to dip into the cheese. Once the cheese has gone, fill the centre with a green salad. Serve with toast, potatoes and meats to dip into the cheese. Once the cheese has gone, fill the centre with a green salad."
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} | 1aaa39fbf8176b63f22c0dca53f871cc312ca0cd404ba40b378cc0772ff16644 | Tandoori chicken with black lentil sauce and herb pulao, served with rocket and mango salad recipe
Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain.Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours. Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies.Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices. Add the cooked lentils to the seasoning and simmer for 10-15 minutes. Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving.Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown. Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving.Preheat the oven to 200C/400F/Gas 6.While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes. Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot. Toss all the ingredients together for the salad.To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side. Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain. Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain. Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours. Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours. Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies. Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies. Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices. Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices. Add the cooked lentils to the seasoning and simmer for 10-15 minutes. Add the cooked lentils to the seasoning and simmer for 10-15 minutes. Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving. Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving. Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown. Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown. Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving. Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes. While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes. Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot. Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot. Toss all the ingredients together for the salad. Toss all the ingredients together for the salad. To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side. To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side. | {
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"title": "Tandoori chicken with black lentil sauce and herb pulao, served with rocket and mango salad recipe",
"content": "Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain.Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours. Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies.Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices. Add the cooked lentils to the seasoning and simmer for 10-15 minutes. Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving.Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown. Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving.Preheat the oven to 200C/400F/Gas 6.While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes. Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot. Toss all the ingredients together for the salad.To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side. Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain. Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain. Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours. Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours. Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies. Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies. Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices. Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices. Add the cooked lentils to the seasoning and simmer for 10-15 minutes. Add the cooked lentils to the seasoning and simmer for 10-15 minutes. Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving. Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving. Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown. Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown. Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving. Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes. While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes. Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot. Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot. Toss all the ingredients together for the salad. Toss all the ingredients together for the salad. To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side. To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side."
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} | 03e67a5143ec54ec1bb971c7b70983cf4843c5c48a6cdbb940779977fba3ce11 | Hazelnut dacquoise recipe
For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground. Spread the nuts out in a layer in a roasting tin and bake for 10-12 minutes or until golden-brown, stirring every three minutes. Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour.Reduce the oven temperature to 150C/130C (fan)/Gas 2. Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the ground hazelnut mixture through the meringue.Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template.Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much. Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes. For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate. Stir until the mixture is smooth. Cool, then place in the fridge to chill until really thick. Spoon the ganache into a piping bag fitted with a medium star nozzle. Set aside. (If the ganache is too stiff, allow to come to room temperature and beat with a wooden spoon until a smooth piping consistency.)For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together. Whisk in the cornflour, one tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously, reduce the heat and simmer, whisking for 2-3 minutes, or until smooth and very thick. (You need to use a whisk during this process as the mixture will suddenly thicken and form lumps.) Remove from the heat and leave to cool for at least an hour. Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency. For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add the hazelnuts and lemon juice, stir well and tip onto the lined baking tray. Using two teaspoons and working quickly before the caramel sets, form 12 praline clusters of three hazelnuts each for decoration.To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with one-third of the coffee custard filling. Place another meringue layer on top and spread with another third of the coffee custard filling. Top with the final meringue layer and spread the remaining coffee custard filling on the sides of the dacquoise, leaving the top bare. Press the roasted chopped hazelnuts onto the sides of the dacquoise to cover. Pipe 12 swirls of chocolate ganache on the top of the dacquoise and decorate with the hazelnut praline. For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground. Spread the nuts out in a layer in a roasting tin and bake for 10-12 minutes or until golden-brown, stirring every three minutes. For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground. Spread the nuts out in a layer in a roasting tin and bake for 10-12 minutes or until golden-brown, stirring every three minutes. Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C (fan)/Gas 2. Reduce the oven temperature to 150C/130C (fan)/Gas 2. Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven. Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the ground hazelnut mixture through the meringue. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the ground hazelnut mixture through the meringue. Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template. Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template. Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much. Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes. Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much. Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes. For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate. Stir until the mixture is smooth. Cool, then place in the fridge to chill until really thick. Spoon the ganache into a piping bag fitted with a medium star nozzle. Set aside. (If the ganache is too stiff, allow to come to room temperature and beat with a wooden spoon until a smooth piping consistency.) For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate. Stir until the mixture is smooth. Cool, then place in the fridge to chill until really thick. Spoon the ganache into a piping bag fitted with a medium star nozzle. Set aside. (If the ganache is too stiff, allow to come to room temperature and beat with a wooden spoon until a smooth piping consistency.) For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together. Whisk in the cornflour, one tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously, reduce the heat and simmer, whisking for 2-3 minutes, or until smooth and very thick. (You need to use a whisk during this process as the mixture will suddenly thicken and form lumps.) Remove from the heat and leave to cool for at least an hour. For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together. Whisk in the cornflour, one tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously, reduce the heat and simmer, whisking for 2-3 minutes, or until smooth and very thick. (You need to use a whisk during this process as the mixture will suddenly thicken and form lumps.) Remove from the heat and leave to cool for at least an hour. Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency. Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency. For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add the hazelnuts and lemon juice, stir well and tip onto the lined baking tray. Using two teaspoons and working quickly before the caramel sets, form 12 praline clusters of three hazelnuts each for decoration. For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add the hazelnuts and lemon juice, stir well and tip onto the lined baking tray. Using two teaspoons and working quickly before the caramel sets, form 12 praline clusters of three hazelnuts each for decoration. To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with one-third of the coffee custard filling. Place another meringue layer on top and spread with another third of the coffee custard filling. Top with the final meringue layer and spread the remaining coffee custard filling on the sides of the dacquoise, leaving the top bare. Press the roasted chopped hazelnuts onto the sides of the dacquoise to cover. Pipe 12 swirls of chocolate ganache on the top of the dacquoise and decorate with the hazelnut praline. To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with one-third of the coffee custard filling. Place another meringue layer on top and spread with another third of the coffee custard filling. Top with the final meringue layer and spread the remaining coffee custard filling on the sides of the dacquoise, leaving the top bare. Press the roasted chopped hazelnuts onto the sides of the dacquoise to cover. Pipe 12 swirls of chocolate ganache on the top of the dacquoise and decorate with the hazelnut praline. | {
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"title": "Hazelnut dacquoise recipe",
"content": "For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground. Spread the nuts out in a layer in a roasting tin and bake for 10-12 minutes or until golden-brown, stirring every three minutes. Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour.Reduce the oven temperature to 150C/130C (fan)/Gas 2. Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the ground hazelnut mixture through the meringue.Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template.Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much. Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes. For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate. Stir until the mixture is smooth. Cool, then place in the fridge to chill until really thick. Spoon the ganache into a piping bag fitted with a medium star nozzle. Set aside. (If the ganache is too stiff, allow to come to room temperature and beat with a wooden spoon until a smooth piping consistency.)For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together. Whisk in the cornflour, one tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously, reduce the heat and simmer, whisking for 2-3 minutes, or until smooth and very thick. (You need to use a whisk during this process as the mixture will suddenly thicken and form lumps.) Remove from the heat and leave to cool for at least an hour. Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency. For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add the hazelnuts and lemon juice, stir well and tip onto the lined baking tray. Using two teaspoons and working quickly before the caramel sets, form 12 praline clusters of three hazelnuts each for decoration.To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with one-third of the coffee custard filling. Place another meringue layer on top and spread with another third of the coffee custard filling. Top with the final meringue layer and spread the remaining coffee custard filling on the sides of the dacquoise, leaving the top bare. Press the roasted chopped hazelnuts onto the sides of the dacquoise to cover. Pipe 12 swirls of chocolate ganache on the top of the dacquoise and decorate with the hazelnut praline. For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground. Spread the nuts out in a layer in a roasting tin and bake for 10-12 minutes or until golden-brown, stirring every three minutes. For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground. Spread the nuts out in a layer in a roasting tin and bake for 10-12 minutes or until golden-brown, stirring every three minutes. Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour. Reduce the oven temperature to 150C/130C (fan)/Gas 2. Reduce the oven temperature to 150C/130C (fan)/Gas 2. Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven. Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the ground hazelnut mixture through the meringue. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add the remaining 200g/7oz caster sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the ground hazelnut mixture through the meringue. Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template. Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template. Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much. Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes. Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much. Turn off the oven and leave to cool in the oven, with the door open, for at least 45 minutes. For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate. Stir until the mixture is smooth. Cool, then place in the fridge to chill until really thick. Spoon the ganache into a piping bag fitted with a medium star nozzle. Set aside. (If the ganache is too stiff, allow to come to room temperature and beat with a wooden spoon until a smooth piping consistency.) For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate. Stir until the mixture is smooth. Cool, then place in the fridge to chill until really thick. Spoon the ganache into a piping bag fitted with a medium star nozzle. Set aside. (If the ganache is too stiff, allow to come to room temperature and beat with a wooden spoon until a smooth piping consistency.) For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together. Whisk in the cornflour, one tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously, reduce the heat and simmer, whisking for 2-3 minutes, or until smooth and very thick. (You need to use a whisk during this process as the mixture will suddenly thicken and form lumps.) Remove from the heat and leave to cool for at least an hour. For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together. Whisk in the cornflour, one tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously, reduce the heat and simmer, whisking for 2-3 minutes, or until smooth and very thick. (You need to use a whisk during this process as the mixture will suddenly thicken and form lumps.) Remove from the heat and leave to cool for at least an hour. Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency. Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency. For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add the hazelnuts and lemon juice, stir well and tip onto the lined baking tray. Using two teaspoons and working quickly before the caramel sets, form 12 praline clusters of three hazelnuts each for decoration. For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add the hazelnuts and lemon juice, stir well and tip onto the lined baking tray. Using two teaspoons and working quickly before the caramel sets, form 12 praline clusters of three hazelnuts each for decoration. To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with one-third of the coffee custard filling. Place another meringue layer on top and spread with another third of the coffee custard filling. Top with the final meringue layer and spread the remaining coffee custard filling on the sides of the dacquoise, leaving the top bare. Press the roasted chopped hazelnuts onto the sides of the dacquoise to cover. Pipe 12 swirls of chocolate ganache on the top of the dacquoise and decorate with the hazelnut praline. To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with one-third of the coffee custard filling. Place another meringue layer on top and spread with another third of the coffee custard filling. Top with the final meringue layer and spread the remaining coffee custard filling on the sides of the dacquoise, leaving the top bare. Press the roasted chopped hazelnuts onto the sides of the dacquoise to cover. Pipe 12 swirls of chocolate ganache on the top of the dacquoise and decorate with the hazelnut praline."
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} | 5c7a4bb638110ab5feb7d8ccaff70fdc4a588662c47a62d77bf94a3e6b98c208 | Profiteroles with crème pâtissière recipe
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute. Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack. For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds.Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan.Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill. For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth. When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute. Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking. Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack. For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds. For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill. Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill. For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth. For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth. When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve. When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/profiteroles_96998",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Profiteroles with crème pâtissière recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute. Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack. For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds.Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan.Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill. For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth. When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute. To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute. Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking. Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack. Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack. For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds. For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan. Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill. Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill. For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth. For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth. When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve. When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve."
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} | 58b2cc5c9946dfbfa6f4af70c14a43489a8ab739f31ab8f34c5b37acce509929 | Caramel and coffee choux buns recipe
Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly. Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly.Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each.Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out. For the filling, bring the milk just to the boil in a saucepan. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until pale and fluffy. Add the flour to the egg mixture and whisk again until well combined. Pour the warm milk over the egg mixture and whisk well to combine, then return the filling mixture to the saucepan and simmer over a medium heat for 5-8 minutes, or until the mixture has thickened. Strain the filling mixture through a fine sieve into a clean bowl. Cover the bowl with cling film and set aside to cool, then chill the mixture in the fridge until completely cold.Whisk the caramel condensed milk into the cold filling mixture until well combined. Chill in the fridge until needed.For the coffee whipped cream, whisk together the double cream, icing sugar and coffee liqueur until stiff peaks form when the whisk is removed. Spoon the mixture into a piping bag and chill in the fridge until needed.For the glaze, melt the sugar, milk, butter and flour together in a saucepan, stir well, then bring the mixture to the boil. Remove from the heat and set aside for 5 minutes to cool, then stir well; it should have the consistency of honey. Spread a little of the glaze on the top of each choux bun, then sprinkle some of the chopped coffee beans over each. Leave to set.For the sugared pecans, heat the sugar in a frying pan over a low to medium heat until it melts and turns light golden-brown (do not stir the sugar at all). Add the pecans and stir to completely coat them in the syrup.Scrape the sugared pecans onto a baking tray lined with baking paper, then set aside to cool and harden. Once hardened, roughly chop the sugared nuts.To assemble the choux buns, cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream over the bases. Sprinkle over a few of the sugared pecans, then top with the glazed part of the choux buns. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly. Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly. Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly. Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each. Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each. Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out. Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out. For the filling, bring the milk just to the boil in a saucepan. For the filling, bring the milk just to the boil in a saucepan. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until pale and fluffy. Add the flour to the egg mixture and whisk again until well combined. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until pale and fluffy. Add the flour to the egg mixture and whisk again until well combined. Pour the warm milk over the egg mixture and whisk well to combine, then return the filling mixture to the saucepan and simmer over a medium heat for 5-8 minutes, or until the mixture has thickened. Pour the warm milk over the egg mixture and whisk well to combine, then return the filling mixture to the saucepan and simmer over a medium heat for 5-8 minutes, or until the mixture has thickened. Strain the filling mixture through a fine sieve into a clean bowl. Cover the bowl with cling film and set aside to cool, then chill the mixture in the fridge until completely cold. Strain the filling mixture through a fine sieve into a clean bowl. Cover the bowl with cling film and set aside to cool, then chill the mixture in the fridge until completely cold. Whisk the caramel condensed milk into the cold filling mixture until well combined. Chill in the fridge until needed. Whisk the caramel condensed milk into the cold filling mixture until well combined. Chill in the fridge until needed. For the coffee whipped cream, whisk together the double cream, icing sugar and coffee liqueur until stiff peaks form when the whisk is removed. Spoon the mixture into a piping bag and chill in the fridge until needed. For the coffee whipped cream, whisk together the double cream, icing sugar and coffee liqueur until stiff peaks form when the whisk is removed. Spoon the mixture into a piping bag and chill in the fridge until needed. For the glaze, melt the sugar, milk, butter and flour together in a saucepan, stir well, then bring the mixture to the boil. Remove from the heat and set aside for 5 minutes to cool, then stir well; it should have the consistency of honey. For the glaze, melt the sugar, milk, butter and flour together in a saucepan, stir well, then bring the mixture to the boil. Remove from the heat and set aside for 5 minutes to cool, then stir well; it should have the consistency of honey. Spread a little of the glaze on the top of each choux bun, then sprinkle some of the chopped coffee beans over each. Leave to set. Spread a little of the glaze on the top of each choux bun, then sprinkle some of the chopped coffee beans over each. Leave to set. For the sugared pecans, heat the sugar in a frying pan over a low to medium heat until it melts and turns light golden-brown (do not stir the sugar at all). Add the pecans and stir to completely coat them in the syrup. For the sugared pecans, heat the sugar in a frying pan over a low to medium heat until it melts and turns light golden-brown (do not stir the sugar at all). Add the pecans and stir to completely coat them in the syrup. Scrape the sugared pecans onto a baking tray lined with baking paper, then set aside to cool and harden. Once hardened, roughly chop the sugared nuts. Scrape the sugared pecans onto a baking tray lined with baking paper, then set aside to cool and harden. Once hardened, roughly chop the sugared nuts. To assemble the choux buns, cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream over the bases. Sprinkle over a few of the sugared pecans, then top with the glazed part of the choux buns. Serve immediately. To assemble the choux buns, cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream over the bases. Sprinkle over a few of the sugared pecans, then top with the glazed part of the choux buns. Serve immediately. | {
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"title": "Caramel and coffee choux buns recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly. Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly.Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each.Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out. For the filling, bring the milk just to the boil in a saucepan. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until pale and fluffy. Add the flour to the egg mixture and whisk again until well combined. Pour the warm milk over the egg mixture and whisk well to combine, then return the filling mixture to the saucepan and simmer over a medium heat for 5-8 minutes, or until the mixture has thickened. Strain the filling mixture through a fine sieve into a clean bowl. Cover the bowl with cling film and set aside to cool, then chill the mixture in the fridge until completely cold.Whisk the caramel condensed milk into the cold filling mixture until well combined. Chill in the fridge until needed.For the coffee whipped cream, whisk together the double cream, icing sugar and coffee liqueur until stiff peaks form when the whisk is removed. Spoon the mixture into a piping bag and chill in the fridge until needed.For the glaze, melt the sugar, milk, butter and flour together in a saucepan, stir well, then bring the mixture to the boil. Remove from the heat and set aside for 5 minutes to cool, then stir well; it should have the consistency of honey. Spread a little of the glaze on the top of each choux bun, then sprinkle some of the chopped coffee beans over each. Leave to set.For the sugared pecans, heat the sugar in a frying pan over a low to medium heat until it melts and turns light golden-brown (do not stir the sugar at all). Add the pecans and stir to completely coat them in the syrup.Scrape the sugared pecans onto a baking tray lined with baking paper, then set aside to cool and harden. Once hardened, roughly chop the sugared nuts.To assemble the choux buns, cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream over the bases. Sprinkle over a few of the sugared pecans, then top with the glazed part of the choux buns. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly. Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly. Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly. Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each. Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each. Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out. Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out. For the filling, bring the milk just to the boil in a saucepan. For the filling, bring the milk just to the boil in a saucepan. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until pale and fluffy. Add the flour to the egg mixture and whisk again until well combined. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until pale and fluffy. Add the flour to the egg mixture and whisk again until well combined. Pour the warm milk over the egg mixture and whisk well to combine, then return the filling mixture to the saucepan and simmer over a medium heat for 5-8 minutes, or until the mixture has thickened. Pour the warm milk over the egg mixture and whisk well to combine, then return the filling mixture to the saucepan and simmer over a medium heat for 5-8 minutes, or until the mixture has thickened. Strain the filling mixture through a fine sieve into a clean bowl. Cover the bowl with cling film and set aside to cool, then chill the mixture in the fridge until completely cold. Strain the filling mixture through a fine sieve into a clean bowl. Cover the bowl with cling film and set aside to cool, then chill the mixture in the fridge until completely cold. Whisk the caramel condensed milk into the cold filling mixture until well combined. Chill in the fridge until needed. Whisk the caramel condensed milk into the cold filling mixture until well combined. Chill in the fridge until needed. For the coffee whipped cream, whisk together the double cream, icing sugar and coffee liqueur until stiff peaks form when the whisk is removed. Spoon the mixture into a piping bag and chill in the fridge until needed. For the coffee whipped cream, whisk together the double cream, icing sugar and coffee liqueur until stiff peaks form when the whisk is removed. Spoon the mixture into a piping bag and chill in the fridge until needed. For the glaze, melt the sugar, milk, butter and flour together in a saucepan, stir well, then bring the mixture to the boil. Remove from the heat and set aside for 5 minutes to cool, then stir well; it should have the consistency of honey. For the glaze, melt the sugar, milk, butter and flour together in a saucepan, stir well, then bring the mixture to the boil. Remove from the heat and set aside for 5 minutes to cool, then stir well; it should have the consistency of honey. Spread a little of the glaze on the top of each choux bun, then sprinkle some of the chopped coffee beans over each. Leave to set. Spread a little of the glaze on the top of each choux bun, then sprinkle some of the chopped coffee beans over each. Leave to set. For the sugared pecans, heat the sugar in a frying pan over a low to medium heat until it melts and turns light golden-brown (do not stir the sugar at all). Add the pecans and stir to completely coat them in the syrup. For the sugared pecans, heat the sugar in a frying pan over a low to medium heat until it melts and turns light golden-brown (do not stir the sugar at all). Add the pecans and stir to completely coat them in the syrup. Scrape the sugared pecans onto a baking tray lined with baking paper, then set aside to cool and harden. Once hardened, roughly chop the sugared nuts. Scrape the sugared pecans onto a baking tray lined with baking paper, then set aside to cool and harden. Once hardened, roughly chop the sugared nuts. To assemble the choux buns, cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream over the bases. Sprinkle over a few of the sugared pecans, then top with the glazed part of the choux buns. Serve immediately. To assemble the choux buns, cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream over the bases. Sprinkle over a few of the sugared pecans, then top with the glazed part of the choux buns. Serve immediately."
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} | 12d10db62b35c8b8e9ee9b7bc2abfa0b610386db9e62783a664d59c24a7ababf | Clotted cream profiteroles with chocolate sauce recipe
Preheat the oven to 210C/190C Fan/Gas 5. Place a steep-sided tray in the base of the oven.To make the pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil and allow the butter to melt. As soon as mixture comes to the boil, remove from the heat and add the sifted flour. Beat over a low-medium heat until the pastry comes together into a glossy ball.Allow the pastry to cool a little, then beat in the egg a little at a time. Make sure each addition is fully incorporated before adding the next. When all the egg is beaten into the pastry, place the choux into a piping bag with a star or plain nozzle.Pipe the pastry onto a silicone mat. You can dab down any sharp edges with a bit of cold water to smooth them over. Each profiterole should be about 4cm/1in wide.Place into the oven, and immediately pour a good amount of water into the prepared tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, take them out, then turn the oven down to 140C/120C Fan/Gas 1. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool, then place in a container until ready to use. For the dark chocolate sauce, start by blooming the gelatine in cold water for 10 minutes. Combine the sugar and 140g/5oz of water in a pan. Bring to the boil and allow the sugar to dissolve into the water, then add the cream and cocoa powder and whisk to combine. Simmer for 3 minutes, then remove from the heat and add the bloomed gelatine. Combine the dark chocolate and salt in a heatproof bowl. Pour the hot mixture over the chocolate and salt, and allow everything to melt together. Give it a good whisk to emulsify, then pass through a sieve and keep warm. Combine the clotted cream and 25g/1oz of the double cream and whisk together to loosen the clotted cream a little. Add the remaining cream along with the sifted icing sugar and orange liqueur. Scrape the seeds from the vanilla pod and add to the mixture.Whisk the mixture to just under soft peak stage, then place into a piping bag with a straight nozzle and store in the fridge.Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the orange zest. Preheat the oven to 210C/190C Fan/Gas 5. Place a steep-sided tray in the base of the oven. Preheat the oven to 210C/190C Fan/Gas 5. Place a steep-sided tray in the base of the oven. To make the pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil and allow the butter to melt. As soon as mixture comes to the boil, remove from the heat and add the sifted flour. Beat over a low-medium heat until the pastry comes together into a glossy ball. To make the pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil and allow the butter to melt. As soon as mixture comes to the boil, remove from the heat and add the sifted flour. Beat over a low-medium heat until the pastry comes together into a glossy ball. Allow the pastry to cool a little, then beat in the egg a little at a time. Make sure each addition is fully incorporated before adding the next. When all the egg is beaten into the pastry, place the choux into a piping bag with a star or plain nozzle. Allow the pastry to cool a little, then beat in the egg a little at a time. Make sure each addition is fully incorporated before adding the next. When all the egg is beaten into the pastry, place the choux into a piping bag with a star or plain nozzle. Pipe the pastry onto a silicone mat. You can dab down any sharp edges with a bit of cold water to smooth them over. Each profiterole should be about 4cm/1in wide. Pipe the pastry onto a silicone mat. You can dab down any sharp edges with a bit of cold water to smooth them over. Each profiterole should be about 4cm/1in wide. Place into the oven, and immediately pour a good amount of water into the prepared tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, take them out, then turn the oven down to 140C/120C Fan/Gas 1. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool, then place in a container until ready to use. Place into the oven, and immediately pour a good amount of water into the prepared tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, take them out, then turn the oven down to 140C/120C Fan/Gas 1. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool, then place in a container until ready to use. For the dark chocolate sauce, start by blooming the gelatine in cold water for 10 minutes. For the dark chocolate sauce, start by blooming the gelatine in cold water for 10 minutes. Combine the sugar and 140g/5oz of water in a pan. Bring to the boil and allow the sugar to dissolve into the water, then add the cream and cocoa powder and whisk to combine. Simmer for 3 minutes, then remove from the heat and add the bloomed gelatine. Combine the sugar and 140g/5oz of water in a pan. Bring to the boil and allow the sugar to dissolve into the water, then add the cream and cocoa powder and whisk to combine. Simmer for 3 minutes, then remove from the heat and add the bloomed gelatine. Combine the dark chocolate and salt in a heatproof bowl. Pour the hot mixture over the chocolate and salt, and allow everything to melt together. Give it a good whisk to emulsify, then pass through a sieve and keep warm. Combine the dark chocolate and salt in a heatproof bowl. Pour the hot mixture over the chocolate and salt, and allow everything to melt together. Give it a good whisk to emulsify, then pass through a sieve and keep warm. Combine the clotted cream and 25g/1oz of the double cream and whisk together to loosen the clotted cream a little. Add the remaining cream along with the sifted icing sugar and orange liqueur. Scrape the seeds from the vanilla pod and add to the mixture. Combine the clotted cream and 25g/1oz of the double cream and whisk together to loosen the clotted cream a little. Add the remaining cream along with the sifted icing sugar and orange liqueur. Scrape the seeds from the vanilla pod and add to the mixture. Whisk the mixture to just under soft peak stage, then place into a piping bag with a straight nozzle and store in the fridge. Whisk the mixture to just under soft peak stage, then place into a piping bag with a straight nozzle and store in the fridge. Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the orange zest. Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the orange zest. | {
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"title": "Clotted cream profiteroles with chocolate sauce recipe",
"content": "Preheat the oven to 210C/190C Fan/Gas 5. Place a steep-sided tray in the base of the oven.To make the pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil and allow the butter to melt. As soon as mixture comes to the boil, remove from the heat and add the sifted flour. Beat over a low-medium heat until the pastry comes together into a glossy ball.Allow the pastry to cool a little, then beat in the egg a little at a time. Make sure each addition is fully incorporated before adding the next. When all the egg is beaten into the pastry, place the choux into a piping bag with a star or plain nozzle.Pipe the pastry onto a silicone mat. You can dab down any sharp edges with a bit of cold water to smooth them over. Each profiterole should be about 4cm/1in wide.Place into the oven, and immediately pour a good amount of water into the prepared tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, take them out, then turn the oven down to 140C/120C Fan/Gas 1. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool, then place in a container until ready to use. For the dark chocolate sauce, start by blooming the gelatine in cold water for 10 minutes. Combine the sugar and 140g/5oz of water in a pan. Bring to the boil and allow the sugar to dissolve into the water, then add the cream and cocoa powder and whisk to combine. Simmer for 3 minutes, then remove from the heat and add the bloomed gelatine. Combine the dark chocolate and salt in a heatproof bowl. Pour the hot mixture over the chocolate and salt, and allow everything to melt together. Give it a good whisk to emulsify, then pass through a sieve and keep warm. Combine the clotted cream and 25g/1oz of the double cream and whisk together to loosen the clotted cream a little. Add the remaining cream along with the sifted icing sugar and orange liqueur. Scrape the seeds from the vanilla pod and add to the mixture.Whisk the mixture to just under soft peak stage, then place into a piping bag with a straight nozzle and store in the fridge.Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the orange zest. Preheat the oven to 210C/190C Fan/Gas 5. Place a steep-sided tray in the base of the oven. Preheat the oven to 210C/190C Fan/Gas 5. Place a steep-sided tray in the base of the oven. To make the pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil and allow the butter to melt. As soon as mixture comes to the boil, remove from the heat and add the sifted flour. Beat over a low-medium heat until the pastry comes together into a glossy ball. To make the pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil and allow the butter to melt. As soon as mixture comes to the boil, remove from the heat and add the sifted flour. Beat over a low-medium heat until the pastry comes together into a glossy ball. Allow the pastry to cool a little, then beat in the egg a little at a time. Make sure each addition is fully incorporated before adding the next. When all the egg is beaten into the pastry, place the choux into a piping bag with a star or plain nozzle. Allow the pastry to cool a little, then beat in the egg a little at a time. Make sure each addition is fully incorporated before adding the next. When all the egg is beaten into the pastry, place the choux into a piping bag with a star or plain nozzle. Pipe the pastry onto a silicone mat. You can dab down any sharp edges with a bit of cold water to smooth them over. Each profiterole should be about 4cm/1in wide. Pipe the pastry onto a silicone mat. You can dab down any sharp edges with a bit of cold water to smooth them over. Each profiterole should be about 4cm/1in wide. Place into the oven, and immediately pour a good amount of water into the prepared tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, take them out, then turn the oven down to 140C/120C Fan/Gas 1. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool, then place in a container until ready to use. Place into the oven, and immediately pour a good amount of water into the prepared tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, take them out, then turn the oven down to 140C/120C Fan/Gas 1. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool, then place in a container until ready to use. For the dark chocolate sauce, start by blooming the gelatine in cold water for 10 minutes. For the dark chocolate sauce, start by blooming the gelatine in cold water for 10 minutes. Combine the sugar and 140g/5oz of water in a pan. Bring to the boil and allow the sugar to dissolve into the water, then add the cream and cocoa powder and whisk to combine. Simmer for 3 minutes, then remove from the heat and add the bloomed gelatine. Combine the sugar and 140g/5oz of water in a pan. Bring to the boil and allow the sugar to dissolve into the water, then add the cream and cocoa powder and whisk to combine. Simmer for 3 minutes, then remove from the heat and add the bloomed gelatine. Combine the dark chocolate and salt in a heatproof bowl. Pour the hot mixture over the chocolate and salt, and allow everything to melt together. Give it a good whisk to emulsify, then pass through a sieve and keep warm. Combine the dark chocolate and salt in a heatproof bowl. Pour the hot mixture over the chocolate and salt, and allow everything to melt together. Give it a good whisk to emulsify, then pass through a sieve and keep warm. Combine the clotted cream and 25g/1oz of the double cream and whisk together to loosen the clotted cream a little. Add the remaining cream along with the sifted icing sugar and orange liqueur. Scrape the seeds from the vanilla pod and add to the mixture. Combine the clotted cream and 25g/1oz of the double cream and whisk together to loosen the clotted cream a little. Add the remaining cream along with the sifted icing sugar and orange liqueur. Scrape the seeds from the vanilla pod and add to the mixture. Whisk the mixture to just under soft peak stage, then place into a piping bag with a straight nozzle and store in the fridge. Whisk the mixture to just under soft peak stage, then place into a piping bag with a straight nozzle and store in the fridge. Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the orange zest. Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the orange zest."
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} | bdc3f0cf75b9a167b7889e393efd5a4456d8d635e9fd3efefe6ea3d42dbd57e7 | Profiteroles with two chocolate sauces recipe
Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar.Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat.Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.)Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray. Bake for 25-30 minutes, or until the buns are well risen and golden-brown.Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat.Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside.Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.) When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.) Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside. Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar. Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat. Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat. Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.) Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.) Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray. Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray. Bake for 25-30 minutes, or until the buns are well risen and golden-brown. Bake for 25-30 minutes, or until the buns are well risen and golden-brown. Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool. Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat. Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter. Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside. Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.) Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.) When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.) When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.) | {
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"title": "Profiteroles with two chocolate sauces recipe",
"content": "Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar.Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat.Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.)Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray. Bake for 25-30 minutes, or until the buns are well risen and golden-brown.Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat.Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside.Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.) When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.) Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside. Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar. Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar. Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat. Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat. Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.) Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.) Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray. Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray. Bake for 25-30 minutes, or until the buns are well risen and golden-brown. Bake for 25-30 minutes, or until the buns are well risen and golden-brown. Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool. Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat. While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat. Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter. Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside. Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside. Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.) Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.) When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.) When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.)"
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} | b21d65cca573b67a087e76c7898964cdbe00ed9cef2db504b91c01f741f38042 | Cheese and thyme soufflé recipe
An average of 4.5 out of 5 stars from 2 ratings A classic for a reason – this easy recipe makes light-as-air cheese soufflés with aromatic thyme. For this recipe you will need eight ramekin dishes. 6 tbsp unsalted butter4 tbsp thyme, finely chopped150g/5½oz Parmesan, grated4 tbsp plain flour400ml/14fl oz full-fat milk8 medium free-range eggs, separated175g/6oz gruyère, gratedsalt and freshly ground black pepper 6 tbsp unsalted butter 4 tbsp thyme, finely chopped 150g/5½oz Parmesan, grated 4 tbsp plain flour 400ml/14fl oz full-fat milk 8 medium free-range eggs, separated 175g/6oz gruyère, grated salt and freshly ground black pepper Method Melt 2 tablespoons of the butter and use it to grease the ramekins. Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating.Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes. Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth.Preheat the oven to 180C/160C Fan/Gas 4.Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated.Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top.Serve straight away before the soufflés sink. Melt 2 tablespoons of the butter and use it to grease the ramekins. Melt 2 tablespoons of the butter and use it to grease the ramekins. Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating. Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating. Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes. Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes. Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth. Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated. Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated. Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top. Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top. Serve straight away before the soufflés sink. Serve straight away before the soufflés sink. Recipe tips This recipe only uses six of the eight egg yolks – you can freeze the remaining two or use them as a glaze for pastry, pies or scones. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings A classic for a reason – this easy recipe makes light-as-air cheese soufflés with aromatic thyme. For this recipe you will need eight ramekin dishes. 6 tbsp unsalted butter4 tbsp thyme, finely chopped150g/5½oz Parmesan, grated4 tbsp plain flour400ml/14fl oz full-fat milk8 medium free-range eggs, separated175g/6oz gruyère, gratedsalt and freshly ground black pepper 6 tbsp unsalted butter 4 tbsp thyme, finely chopped 150g/5½oz Parmesan, grated 4 tbsp plain flour 400ml/14fl oz full-fat milk 8 medium free-range eggs, separated 175g/6oz gruyère, grated salt and freshly ground black pepper Method Melt 2 tablespoons of the butter and use it to grease the ramekins. Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating.Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes. Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth.Preheat the oven to 180C/160C Fan/Gas 4.Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated.Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top.Serve straight away before the soufflés sink. Melt 2 tablespoons of the butter and use it to grease the ramekins. Melt 2 tablespoons of the butter and use it to grease the ramekins. Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating. Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating. Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes. Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes. Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth. Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated. Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks – they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated. Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top. Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top. Serve straight away before the soufflés sink. Serve straight away before the soufflés sink. Recipe tips This recipe only uses six of the eight egg yolks – you can freeze the remaining two or use them as a glaze for pastry, pies or scones."
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} | b0b98e5514c89d7c6b8a8546c2dc0d8cf6e2132fd6abfcb40b3489084847e2b7 | Bara brith soufflés recipe
An average of 0.0 out of 5 stars from 0 ratings You need a quick, light hand here to rise to the challenge of this Welsh tea bread-inspired soufflé (actually it's not that hard, just fold the egg whites in a third at a time to keep the mixture airy). Equipment: You will need 4 x 200ml/7fl oz soufflé ramekins, brushed with melted butter and dusted with caster sugar. 300ml/10fl oz freshly brewed strong black tea40g/1½oz soft dark brown sugar100g/3½ oz mixed dried fruit4 large free-range eggs50g/1¾oz caster sugar, plus extra for dusting30g/1oz cornflour250ml/9fl oz milk1 tsp ground mixed spiceicing sugar, for dusting 300ml/10fl oz freshly brewed strong black tea 40g/1½oz soft dark brown sugar 100g/3½ oz mixed dried fruit 4 large free-range eggs 50g/1¾oz caster sugar, plus extra for dusting 30g/1oz cornflour 250ml/9fl oz milk 1 tsp ground mixed spice icing sugar, for dusting Method Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Drain the fruit, tip into a food processor and blend until smooth.Preheat the oven to 200C/180C Fan/Gas 6.Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour.Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth.Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air.Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Drain the fruit, tip into a food processor and blend until smooth. Drain the fruit, tip into a food processor and blend until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour. Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour. Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth. Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth. Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air. Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air. Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings You need a quick, light hand here to rise to the challenge of this Welsh tea bread-inspired soufflé (actually it's not that hard, just fold the egg whites in a third at a time to keep the mixture airy). Equipment: You will need 4 x 200ml/7fl oz soufflé ramekins, brushed with melted butter and dusted with caster sugar. 300ml/10fl oz freshly brewed strong black tea40g/1½oz soft dark brown sugar100g/3½ oz mixed dried fruit4 large free-range eggs50g/1¾oz caster sugar, plus extra for dusting30g/1oz cornflour250ml/9fl oz milk1 tsp ground mixed spiceicing sugar, for dusting 300ml/10fl oz freshly brewed strong black tea 40g/1½oz soft dark brown sugar 100g/3½ oz mixed dried fruit 4 large free-range eggs 50g/1¾oz caster sugar, plus extra for dusting 30g/1oz cornflour 250ml/9fl oz milk 1 tsp ground mixed spice icing sugar, for dusting Method Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Drain the fruit, tip into a food processor and blend until smooth.Preheat the oven to 200C/180C Fan/Gas 6.Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour.Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth.Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air.Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour. Drain the fruit, tip into a food processor and blend until smooth. Drain the fruit, tip into a food processor and blend until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour. Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour. Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth. Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth. Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air. Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air. Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately. Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately."
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} | d9b11cfec45fa1438652ed56941f16db050742d75b3c6f6658799077faf5dea4 | Twice-baked blue cheese and walnut soufflés recipe
An average of 4.5 out of 5 stars from 2 ratings Prepare these soufflés the day before your meal, then put them in the fridge overnight and simply bake for 10 minutes the next day – easy! They’re perfect as a veggie alternative for Christmas lunch. 1 small onion8 cloves1 bay leaf8 peppercorns300ml/10fl oz milk40g/1½oz butter, plus extra for greasing40g/1½oz plain flour50g/1¾oz Stilton, crumbled 75g/2½oz cheddar, finely grated3 free-range eggs, separatedgrating fresh nutmeg1 tsp fresh thyme leaves30g/1oz walnut halves, roughly chopped120ml/4fl oz double cream 1 small onion 8 cloves 1 bay leaf 8 peppercorns 300ml/10fl oz milk 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour 50g/1¾oz Stilton, crumbled 75g/2½oz cheddar, finely grated 3 free-range eggs, separated grating fresh nutmeg 1 tsp fresh thyme leaves 30g/1oz walnut halves, roughly chopped 120ml/4fl oz double cream Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper. Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them. Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce. Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts. In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well. Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film. To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper. Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them. Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them. Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce. Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce. Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts. Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts. In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well. In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well. Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film. Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film. To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve. To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve. Recipe tips Not all Stilton is vegetarian, but varieties suitable for vegetarians are widely available. Check the label if you are unsure. | {
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"title": "Twice-baked blue cheese and walnut soufflés recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Prepare these soufflés the day before your meal, then put them in the fridge overnight and simply bake for 10 minutes the next day – easy! They’re perfect as a veggie alternative for Christmas lunch. 1 small onion8 cloves1 bay leaf8 peppercorns300ml/10fl oz milk40g/1½oz butter, plus extra for greasing40g/1½oz plain flour50g/1¾oz Stilton, crumbled 75g/2½oz cheddar, finely grated3 free-range eggs, separatedgrating fresh nutmeg1 tsp fresh thyme leaves30g/1oz walnut halves, roughly chopped120ml/4fl oz double cream 1 small onion 8 cloves 1 bay leaf 8 peppercorns 300ml/10fl oz milk 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour 50g/1¾oz Stilton, crumbled 75g/2½oz cheddar, finely grated 3 free-range eggs, separated grating fresh nutmeg 1 tsp fresh thyme leaves 30g/1oz walnut halves, roughly chopped 120ml/4fl oz double cream Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper. Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them. Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce. Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts. In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well. Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film. To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper. Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them. Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them. Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce. Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce. Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts. Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts. In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well. In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well. Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film. Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film. To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve. To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve. Recipe tips Not all Stilton is vegetarian, but varieties suitable for vegetarians are widely available. Check the label if you are unsure."
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} | 803a61f57d6187a851f59bd456380861802a40aed4069fc404b9b0bb12240e32 | Orange soufflé recipe
An average of 0.0 out of 5 stars from 0 ratings Light as air, a soufflé makes an impressive pudding. This one is delicately flavoured with orange. butter, for greasing3 tbsp caster sugar, plus extra for sprinkling2 large sugar cubes1 orange250ml/8 fl oz milk1 vanilla pod, split25g/1oz plain flour4 free-range eggs, separated4 tbsp orange liqueuricing sugar, for dusting butter, for greasing 3 tbsp caster sugar, plus extra for sprinkling 2 large sugar cubes 1 orange 250ml/8 fl oz milk 1 vanilla pod, split 25g/1oz plain flour 4 free-range eggs, separated 4 tbsp orange liqueur icing sugar, for dusting Method Preheat the oven to 200C/400F/Gas 6.Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar.Rub the sugar cubes over the skin of the orange to extract the oil, then crush the sugar cubes in a pestle and mortar. Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest.Pour the milk into a pan over a low heat and add the vanilla pod, the sugar cubes and the orange zest. Bring to the boil, stirring occasionally, then cover and remove from the heat. Leave to cool then remove the vanilla pod.Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then reduce the heat to simmer for 30 seconds, stirring continuously, until smooth and thickened. Remove from the heat and stir well for a couple of minutes.Whisk the egg yolks into the cooled sauce one at a time, then cover the mixture with cling film and leave to cool.When the mixture is cold, stir in the orange liqueur.Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed.Fold the whisked egg whites into the milk and egg yolk mixture.Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture.Place the soufflé into the oven to bake for 15-20 minutes.Remove from the oven and dust the surface of the soufflé with icing sugar, then return to the oven to cook for another 5-10 minutes, or until risen and golden-brown.Serve immediately at the table in the dish. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar. Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar. Rub the sugar cubes over the skin of the orange to extract the oil, then crush the sugar cubes in a pestle and mortar. Rub the sugar cubes over the skin of the orange to extract the oil, then crush the sugar cubes in a pestle and mortar. Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest. Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest. Pour the milk into a pan over a low heat and add the vanilla pod, the sugar cubes and the orange zest. Bring to the boil, stirring occasionally, then cover and remove from the heat. Leave to cool then remove the vanilla pod. Pour the milk into a pan over a low heat and add the vanilla pod, the sugar cubes and the orange zest. Bring to the boil, stirring occasionally, then cover and remove from the heat. Leave to cool then remove the vanilla pod. Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then reduce the heat to simmer for 30 seconds, stirring continuously, until smooth and thickened. Remove from the heat and stir well for a couple of minutes. Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then reduce the heat to simmer for 30 seconds, stirring continuously, until smooth and thickened. Remove from the heat and stir well for a couple of minutes. Whisk the egg yolks into the cooled sauce one at a time, then cover the mixture with cling film and leave to cool. Whisk the egg yolks into the cooled sauce one at a time, then cover the mixture with cling film and leave to cool. When the mixture is cold, stir in the orange liqueur. When the mixture is cold, stir in the orange liqueur. Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed. Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed. Fold the whisked egg whites into the milk and egg yolk mixture. Fold the whisked egg whites into the milk and egg yolk mixture. Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture. Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture. Place the soufflé into the oven to bake for 15-20 minutes. Place the soufflé into the oven to bake for 15-20 minutes. Remove from the oven and dust the surface of the soufflé with icing sugar, then return to the oven to cook for another 5-10 minutes, or until risen and golden-brown. Remove from the oven and dust the surface of the soufflé with icing sugar, then return to the oven to cook for another 5-10 minutes, or until risen and golden-brown. Serve immediately at the table in the dish. Serve immediately at the table in the dish. | {
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"title": "Orange soufflé recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Light as air, a soufflé makes an impressive pudding. This one is delicately flavoured with orange. butter, for greasing3 tbsp caster sugar, plus extra for sprinkling2 large sugar cubes1 orange250ml/8 fl oz milk1 vanilla pod, split25g/1oz plain flour4 free-range eggs, separated4 tbsp orange liqueuricing sugar, for dusting butter, for greasing 3 tbsp caster sugar, plus extra for sprinkling 2 large sugar cubes 1 orange 250ml/8 fl oz milk 1 vanilla pod, split 25g/1oz plain flour 4 free-range eggs, separated 4 tbsp orange liqueur icing sugar, for dusting Method Preheat the oven to 200C/400F/Gas 6.Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar.Rub the sugar cubes over the skin of the orange to extract the oil, then crush the sugar cubes in a pestle and mortar. Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest.Pour the milk into a pan over a low heat and add the vanilla pod, the sugar cubes and the orange zest. Bring to the boil, stirring occasionally, then cover and remove from the heat. Leave to cool then remove the vanilla pod.Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then reduce the heat to simmer for 30 seconds, stirring continuously, until smooth and thickened. Remove from the heat and stir well for a couple of minutes.Whisk the egg yolks into the cooled sauce one at a time, then cover the mixture with cling film and leave to cool.When the mixture is cold, stir in the orange liqueur.Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed.Fold the whisked egg whites into the milk and egg yolk mixture.Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture.Place the soufflé into the oven to bake for 15-20 minutes.Remove from the oven and dust the surface of the soufflé with icing sugar, then return to the oven to cook for another 5-10 minutes, or until risen and golden-brown.Serve immediately at the table in the dish. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar. Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar. Rub the sugar cubes over the skin of the orange to extract the oil, then crush the sugar cubes in a pestle and mortar. Rub the sugar cubes over the skin of the orange to extract the oil, then crush the sugar cubes in a pestle and mortar. Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest. Grate the orange peel to remove the orange zest (do not grate the white pith) and reserve the zest. Pour the milk into a pan over a low heat and add the vanilla pod, the sugar cubes and the orange zest. Bring to the boil, stirring occasionally, then cover and remove from the heat. Leave to cool then remove the vanilla pod. Pour the milk into a pan over a low heat and add the vanilla pod, the sugar cubes and the orange zest. Bring to the boil, stirring occasionally, then cover and remove from the heat. Leave to cool then remove the vanilla pod. Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then reduce the heat to simmer for 30 seconds, stirring continuously, until smooth and thickened. Remove from the heat and stir well for a couple of minutes. Place the flour into a clean pan and add a splash of the cooled vanilla and orange-infused milk. Add the caster sugar and mix well. Place over a low heat and gradually stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then reduce the heat to simmer for 30 seconds, stirring continuously, until smooth and thickened. Remove from the heat and stir well for a couple of minutes. Whisk the egg yolks into the cooled sauce one at a time, then cover the mixture with cling film and leave to cool. Whisk the egg yolks into the cooled sauce one at a time, then cover the mixture with cling film and leave to cool. When the mixture is cold, stir in the orange liqueur. When the mixture is cold, stir in the orange liqueur. Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed. Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed. Fold the whisked egg whites into the milk and egg yolk mixture. Fold the whisked egg whites into the milk and egg yolk mixture. Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture. Transfer the soufflé mixture to the prepared pudding dish and run the handle of a spoon around the inside of the rim of the dish to make a shallow channel in the mixture. Place the soufflé into the oven to bake for 15-20 minutes. Place the soufflé into the oven to bake for 15-20 minutes. Remove from the oven and dust the surface of the soufflé with icing sugar, then return to the oven to cook for another 5-10 minutes, or until risen and golden-brown. Remove from the oven and dust the surface of the soufflé with icing sugar, then return to the oven to cook for another 5-10 minutes, or until risen and golden-brown. Serve immediately at the table in the dish. Serve immediately at the table in the dish."
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} | 4e96dffb8fd07acde9e3ed253cdb0c3eea633983c33c458f23a67ed737d184bd | Goats' cheese and chive soufflé recipe
An average of 5.0 out of 5 stars from 2 ratings This soufflé works wonders as a light lunch served with a frilly green salad. 300ml/10fl oz full-fat milk1 onion, quartered 1 bay leaf1 small bunch thyme300g/10oz goats’ cheese50g/2oz butter50g/2oz plain flour4 free-range eggs, separated3 tbsp finely snipped chives10g/¼oz finely grated Parmesansea salt and freshly ground black pepper 300ml/10fl oz full-fat milk 1 onion, quartered 1 bay leaf 1 small bunch thyme 300g/10oz goats’ cheese 50g/2oz butter 50g/2oz plain flour 4 free-range eggs, separated 3 tbsp finely snipped chives 10g/¼oz finely grated Parmesan sea salt and freshly ground black pepper Method Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously.Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes. Preheat the oven to 220C/425F/Gas 7.Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.)Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese. Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out. Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.)Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately. Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously. Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously. Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes. Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.) Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.) Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese. Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese. Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming. Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming. Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out. Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out. Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder. Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder. Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.) Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.) Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately. Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately. | {
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"title": "Goats' cheese and chive soufflé recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This soufflé works wonders as a light lunch served with a frilly green salad. 300ml/10fl oz full-fat milk1 onion, quartered 1 bay leaf1 small bunch thyme300g/10oz goats’ cheese50g/2oz butter50g/2oz plain flour4 free-range eggs, separated3 tbsp finely snipped chives10g/¼oz finely grated Parmesansea salt and freshly ground black pepper 300ml/10fl oz full-fat milk 1 onion, quartered 1 bay leaf 1 small bunch thyme 300g/10oz goats’ cheese 50g/2oz butter 50g/2oz plain flour 4 free-range eggs, separated 3 tbsp finely snipped chives 10g/¼oz finely grated Parmesan sea salt and freshly ground black pepper Method Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously.Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes. Preheat the oven to 220C/425F/Gas 7.Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.)Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese. Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out. Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.)Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately. Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously. Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously. Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes. Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.) Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.) Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese. Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese. Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming. Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming. Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out. Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out. Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder. Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder. Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.) Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.) Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately. Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately."
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} | 0bd00113bb232b3645475cee4955e2f9de3481aaa0001315042cfbbc5c5d2cb9 | Chocolate and orange soufflé with orange liqueur sauce recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p047mc3y.jpg Add a little luxury to your dinner party menu with this chocolate and orange soufflé recipe. For this recipe you will need 6 large ramekins and an electric whisk. 25g/1oz butter, melted, for greasing75g/2½oz caster sugar, plus extra for dusting150ml/5fl oz milk100ml/3½fl oz double cream150g/5½oz dark chocolate, broken into pieces½ orange, finely grated zest only3 large free-range eggs, separated15g/½oz cornflour15g/½oz plain flour10g/⅓oz cocoa powder 25g/1oz butter, melted, for greasing 75g/2½oz caster sugar, plus extra for dusting 150ml/5fl oz milk 100ml/3½fl oz double cream 150g/5½oz dark chocolate, broken into pieces ½ orange, finely grated zest only 3 large free-range eggs, separated 15g/½oz cornflour 15g/½oz plain flour 10g/⅓oz cocoa powder 300ml/10fl oz orange juice½ lemon, juice only 100g/3½oz caster sugar2 tbsp orange liqueur 300ml/10fl oz orange juice ½ lemon, juice only 100g/3½oz caster sugar 2 tbsp orange liqueur Method Preheat the oven to 190C/170C Fan/Gas 5.Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them.For the soufflé, gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile, in a separate saucepan, heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy, stir in the orange zest and set aside to cool.Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour, plain flour and cocoa together, then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture, stirring constantly, then transfer back to the saucepan. Stir over a low heat until thickened a little, then leave to cool, whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture.Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time, incorporating them fully before adding any more. Divide the mixture between the ramekins, flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes, or until well risen with a slight wobble in the middle.Meanwhile, for the sauce, put the orange juice, lemon juice and sugar in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Increase the heat a little and simmer for a few minutes, or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well.Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them. Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them. For the soufflé, gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile, in a separate saucepan, heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy, stir in the orange zest and set aside to cool. For the soufflé, gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile, in a separate saucepan, heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy, stir in the orange zest and set aside to cool. Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour, plain flour and cocoa together, then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture, stirring constantly, then transfer back to the saucepan. Stir over a low heat until thickened a little, then leave to cool, whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture. Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour, plain flour and cocoa together, then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture, stirring constantly, then transfer back to the saucepan. Stir over a low heat until thickened a little, then leave to cool, whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture. Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time, incorporating them fully before adding any more. Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time, incorporating them fully before adding any more. Divide the mixture between the ramekins, flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes, or until well risen with a slight wobble in the middle. Divide the mixture between the ramekins, flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes, or until well risen with a slight wobble in the middle. Meanwhile, for the sauce, put the orange juice, lemon juice and sugar in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Increase the heat a little and simmer for a few minutes, or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well. Meanwhile, for the sauce, put the orange juice, lemon juice and sugar in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Increase the heat a little and simmer for a few minutes, or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well. Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés. Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés. Recipe tips When whisking egg whites, it's important to use a clean bowl as any fat (including stray yolks) can prevent them foaming properly. This is a particularly corncern if beating by hand. If in doubt, wipe your bowl with a little lemon juice or vinegar. | {
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"title": "Chocolate and orange soufflé with orange liqueur sauce recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p047mc3y.jpg Add a little luxury to your dinner party menu with this chocolate and orange soufflé recipe. For this recipe you will need 6 large ramekins and an electric whisk. 25g/1oz butter, melted, for greasing75g/2½oz caster sugar, plus extra for dusting150ml/5fl oz milk100ml/3½fl oz double cream150g/5½oz dark chocolate, broken into pieces½ orange, finely grated zest only3 large free-range eggs, separated15g/½oz cornflour15g/½oz plain flour10g/⅓oz cocoa powder 25g/1oz butter, melted, for greasing 75g/2½oz caster sugar, plus extra for dusting 150ml/5fl oz milk 100ml/3½fl oz double cream 150g/5½oz dark chocolate, broken into pieces ½ orange, finely grated zest only 3 large free-range eggs, separated 15g/½oz cornflour 15g/½oz plain flour 10g/⅓oz cocoa powder 300ml/10fl oz orange juice½ lemon, juice only 100g/3½oz caster sugar2 tbsp orange liqueur 300ml/10fl oz orange juice ½ lemon, juice only 100g/3½oz caster sugar 2 tbsp orange liqueur Method Preheat the oven to 190C/170C Fan/Gas 5.Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them.For the soufflé, gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile, in a separate saucepan, heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy, stir in the orange zest and set aside to cool.Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour, plain flour and cocoa together, then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture, stirring constantly, then transfer back to the saucepan. Stir over a low heat until thickened a little, then leave to cool, whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture.Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time, incorporating them fully before adding any more. Divide the mixture between the ramekins, flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes, or until well risen with a slight wobble in the middle.Meanwhile, for the sauce, put the orange juice, lemon juice and sugar in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Increase the heat a little and simmer for a few minutes, or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well.Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them. Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them. For the soufflé, gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile, in a separate saucepan, heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy, stir in the orange zest and set aside to cool. For the soufflé, gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile, in a separate saucepan, heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy, stir in the orange zest and set aside to cool. Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour, plain flour and cocoa together, then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture, stirring constantly, then transfer back to the saucepan. Stir over a low heat until thickened a little, then leave to cool, whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture. Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour, plain flour and cocoa together, then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture, stirring constantly, then transfer back to the saucepan. Stir over a low heat until thickened a little, then leave to cool, whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture. Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time, incorporating them fully before adding any more. Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time, incorporating them fully before adding any more. Divide the mixture between the ramekins, flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes, or until well risen with a slight wobble in the middle. Divide the mixture between the ramekins, flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes, or until well risen with a slight wobble in the middle. Meanwhile, for the sauce, put the orange juice, lemon juice and sugar in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Increase the heat a little and simmer for a few minutes, or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well. Meanwhile, for the sauce, put the orange juice, lemon juice and sugar in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Increase the heat a little and simmer for a few minutes, or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well. Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés. Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés. Recipe tips When whisking egg whites, it's important to use a clean bowl as any fat (including stray yolks) can prevent them foaming properly. This is a particularly corncern if beating by hand. If in doubt, wipe your bowl with a little lemon juice or vinegar."
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} | 6eb4ef3aab15c34a32b7f5cf4592bfb1661769c54965d8e77a8ee8c873743848 | Foolproof cheese soufflé recipe
An average of 4.7 out of 5 stars from 3 ratings 30g/1oz butter, plus extra for buttering soufflé dish 30g/1oz plain flour ('00' if possible) 150ml/5fl oz full-fat milk 1 tsp Dijon mustard pinch cayenne pepper 4 eggs, 4 whites and 2 yolks 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese) salt and pepper 30g/1oz butter, plus extra for buttering soufflé dish 30g/1oz plain flour ('00' if possible) 150ml/5fl oz full-fat milk 1 tsp Dijon mustard pinch cayenne pepper 4 eggs, 4 whites and 2 yolks 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese) salt and pepper Method Preheat the oven on to 200C/400F/Gas 6. Heat the milk until just below boiling. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place in the oven and cook for 15-17 minutes. Preheat the oven on to 200C/400F/Gas 6. Preheat the oven on to 200C/400F/Gas 6. Heat the milk until just below boiling. Heat the milk until just below boiling. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place in the oven and cook for 15-17 minutes. Place in the oven and cook for 15-17 minutes. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Foolproof cheese soufflé recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 30g/1oz butter, plus extra for buttering soufflé dish 30g/1oz plain flour ('00' if possible) 150ml/5fl oz full-fat milk 1 tsp Dijon mustard pinch cayenne pepper 4 eggs, 4 whites and 2 yolks 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese) salt and pepper 30g/1oz butter, plus extra for buttering soufflé dish 30g/1oz plain flour ('00' if possible) 150ml/5fl oz full-fat milk 1 tsp Dijon mustard pinch cayenne pepper 4 eggs, 4 whites and 2 yolks 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese) salt and pepper Method Preheat the oven on to 200C/400F/Gas 6. Heat the milk until just below boiling. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place in the oven and cook for 15-17 minutes. Preheat the oven on to 200C/400F/Gas 6. Preheat the oven on to 200C/400F/Gas 6. Heat the milk until just below boiling. Heat the milk until just below boiling. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place in the oven and cook for 15-17 minutes. Place in the oven and cook for 15-17 minutes."
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} | d27ec129f02e4a74eac8dec79625b4194d32aa3897a41a2d683b2626657bdebd | Duck confit with lentils recipe
To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for 2–3 hours in the fridge.Preheat the oven to 140C/275F/Gas 1.Take the duck out of the tray, discarding the marinade. Rinse under cold running water and pat dry with kitchen paper. Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil, place in the oven and bake for 3–4 hours, or you can gently simmer the duck on the stove, covered with a lid, for 3–4 hours.Remove from the oven, or take off the heat if you're cooking on the stove, skim off any fat then cover with foil and set aside.Meanwhile, cook the lentils. Place them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat and simmer for a further 10 minutes or until al dente. Strain the lentils, reserving two tablespoons of the cooking liquid. Discard the shallot, bouquet garni and garlic. Add the vinaigrette, the reserved cooking liquid and the chervil. Season, to taste, with salt and freshly ground black pepper. Brush the duck legs with the honey and pan-roast them, skin-side down, in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly, so be careful not to let it burn.To serve, spoon the lentils onto serving plates and top with the duck legs. Alternatively, arrange the duck legs on top of the lentils in a large pot and serve at the table. To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for 2–3 hours in the fridge. To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for 2–3 hours in the fridge. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Take the duck out of the tray, discarding the marinade. Rinse under cold running water and pat dry with kitchen paper. Take the duck out of the tray, discarding the marinade. Rinse under cold running water and pat dry with kitchen paper. Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil, place in the oven and bake for 3–4 hours, or you can gently simmer the duck on the stove, covered with a lid, for 3–4 hours. Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil, place in the oven and bake for 3–4 hours, or you can gently simmer the duck on the stove, covered with a lid, for 3–4 hours. Remove from the oven, or take off the heat if you're cooking on the stove, skim off any fat then cover with foil and set aside. Remove from the oven, or take off the heat if you're cooking on the stove, skim off any fat then cover with foil and set aside. Meanwhile, cook the lentils. Place them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat and simmer for a further 10 minutes or until al dente. Meanwhile, cook the lentils. Place them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat and simmer for a further 10 minutes or until al dente. Strain the lentils, reserving two tablespoons of the cooking liquid. Discard the shallot, bouquet garni and garlic. Add the vinaigrette, the reserved cooking liquid and the chervil. Season, to taste, with salt and freshly ground black pepper. Strain the lentils, reserving two tablespoons of the cooking liquid. Discard the shallot, bouquet garni and garlic. Add the vinaigrette, the reserved cooking liquid and the chervil. Season, to taste, with salt and freshly ground black pepper. Brush the duck legs with the honey and pan-roast them, skin-side down, in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly, so be careful not to let it burn. Brush the duck legs with the honey and pan-roast them, skin-side down, in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly, so be careful not to let it burn. To serve, spoon the lentils onto serving plates and top with the duck legs. Alternatively, arrange the duck legs on top of the lentils in a large pot and serve at the table. To serve, spoon the lentils onto serving plates and top with the duck legs. Alternatively, arrange the duck legs on top of the lentils in a large pot and serve at the table. | {
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"title": "Duck confit with lentils recipe",
"content": "To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for 2–3 hours in the fridge.Preheat the oven to 140C/275F/Gas 1.Take the duck out of the tray, discarding the marinade. Rinse under cold running water and pat dry with kitchen paper. Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil, place in the oven and bake for 3–4 hours, or you can gently simmer the duck on the stove, covered with a lid, for 3–4 hours.Remove from the oven, or take off the heat if you're cooking on the stove, skim off any fat then cover with foil and set aside.Meanwhile, cook the lentils. Place them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat and simmer for a further 10 minutes or until al dente. Strain the lentils, reserving two tablespoons of the cooking liquid. Discard the shallot, bouquet garni and garlic. Add the vinaigrette, the reserved cooking liquid and the chervil. Season, to taste, with salt and freshly ground black pepper. Brush the duck legs with the honey and pan-roast them, skin-side down, in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly, so be careful not to let it burn.To serve, spoon the lentils onto serving plates and top with the duck legs. Alternatively, arrange the duck legs on top of the lentils in a large pot and serve at the table. To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for 2–3 hours in the fridge. To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for 2–3 hours in the fridge. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Take the duck out of the tray, discarding the marinade. Rinse under cold running water and pat dry with kitchen paper. Take the duck out of the tray, discarding the marinade. Rinse under cold running water and pat dry with kitchen paper. Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil, place in the oven and bake for 3–4 hours, or you can gently simmer the duck on the stove, covered with a lid, for 3–4 hours. Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil, place in the oven and bake for 3–4 hours, or you can gently simmer the duck on the stove, covered with a lid, for 3–4 hours. Remove from the oven, or take off the heat if you're cooking on the stove, skim off any fat then cover with foil and set aside. Remove from the oven, or take off the heat if you're cooking on the stove, skim off any fat then cover with foil and set aside. Meanwhile, cook the lentils. Place them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat and simmer for a further 10 minutes or until al dente. Meanwhile, cook the lentils. Place them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat and simmer for a further 10 minutes or until al dente. Strain the lentils, reserving two tablespoons of the cooking liquid. Discard the shallot, bouquet garni and garlic. Add the vinaigrette, the reserved cooking liquid and the chervil. Season, to taste, with salt and freshly ground black pepper. Strain the lentils, reserving two tablespoons of the cooking liquid. Discard the shallot, bouquet garni and garlic. Add the vinaigrette, the reserved cooking liquid and the chervil. Season, to taste, with salt and freshly ground black pepper. Brush the duck legs with the honey and pan-roast them, skin-side down, in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly, so be careful not to let it burn. Brush the duck legs with the honey and pan-roast them, skin-side down, in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly, so be careful not to let it burn. To serve, spoon the lentils onto serving plates and top with the duck legs. Alternatively, arrange the duck legs on top of the lentils in a large pot and serve at the table. To serve, spoon the lentils onto serving plates and top with the duck legs. Alternatively, arrange the duck legs on top of the lentils in a large pot and serve at the table."
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} | f8a558836a5a504e0fe8a8ab4d05b08860839f60c8fcabccc5ba463028173af9 | Easy pot au feu recipe
An average of 4.0 out of 5 stars from 2 ratings Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage. 1 medium free-range chicken 110g/4oz smoked bacon 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side55g/2oz pearl barley3 carrots2 onions, quartered4 garlic cloves, skin on4 medium potatoes, cut into big chunks2 leeks coarsely shredded1 red pepper, sliced1 small savoy cabbage, cut into quarters, core removed1 tsp turmeric2 tbsp vegetable bouillon1 bouquet garni (bundle of thyme, sage, parsley and rosemary)sea salt and freshly ground black peppercold water 1 medium free-range chicken 110g/4oz smoked bacon 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side 55g/2oz pearl barley 3 carrots 2 onions, quartered 4 garlic cloves, skin on 4 medium potatoes, cut into big chunks 2 leeks coarsely shredded 1 red pepper, sliced 1 small savoy cabbage, cut into quarters, core removed 1 tsp turmeric 2 tbsp vegetable bouillon 1 bouquet garni (bundle of thyme, sage, parsley and rosemary) sea salt and freshly ground black pepper cold water Method Preheat the oven to 190C/375F/Gas 5.Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours.To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. | {
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"title": "Easy pot au feu recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage. 1 medium free-range chicken 110g/4oz smoked bacon 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side55g/2oz pearl barley3 carrots2 onions, quartered4 garlic cloves, skin on4 medium potatoes, cut into big chunks2 leeks coarsely shredded1 red pepper, sliced1 small savoy cabbage, cut into quarters, core removed1 tsp turmeric2 tbsp vegetable bouillon1 bouquet garni (bundle of thyme, sage, parsley and rosemary)sea salt and freshly ground black peppercold water 1 medium free-range chicken 110g/4oz smoked bacon 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side 55g/2oz pearl barley 3 carrots 2 onions, quartered 4 garlic cloves, skin on 4 medium potatoes, cut into big chunks 2 leeks coarsely shredded 1 red pepper, sliced 1 small savoy cabbage, cut into quarters, core removed 1 tsp turmeric 2 tbsp vegetable bouillon 1 bouquet garni (bundle of thyme, sage, parsley and rosemary) sea salt and freshly ground black pepper cold water Method Preheat the oven to 190C/375F/Gas 5.Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours.To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto."
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} | df4c6309aa15ab8259fe2c0e6e6128197eacc594aa86a2d80a29e5b85139eee1 | Rosti potato with fried egg and Brie recipe
An average of 5.0 out of 5 stars from 2 ratings 1 potato, peeled and grated2 tbsp olive oilsalt and freshly ground black pepper 1 potato, peeled and grated 2 tbsp olive oil salt and freshly ground black pepper small handful fresh basilsmall handful fresh flatleaf parsley½ lemon, juice only1 tbsp olive oilsalt and freshly ground black pepper small handful fresh basil small handful fresh flatleaf parsley ½ lemon, juice only 1 tbsp olive oil salt and freshly ground black pepper 1 free-range egg, fried75g/2½oz Brie, choppedchopped fresh chives, to garnish 1 free-range egg, fried 75g/2½oz Brie, chopped chopped fresh chives, to garnish Method For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture.Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides.For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/rostipotatowithfried_85665",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Rosti potato with fried egg and Brie recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 potato, peeled and grated2 tbsp olive oilsalt and freshly ground black pepper 1 potato, peeled and grated 2 tbsp olive oil salt and freshly ground black pepper small handful fresh basilsmall handful fresh flatleaf parsley½ lemon, juice only1 tbsp olive oilsalt and freshly ground black pepper small handful fresh basil small handful fresh flatleaf parsley ½ lemon, juice only 1 tbsp olive oil salt and freshly ground black pepper 1 free-range egg, fried75g/2½oz Brie, choppedchopped fresh chives, to garnish 1 free-range egg, fried 75g/2½oz Brie, chopped chopped fresh chives, to garnish Method For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture.Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides.For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives."
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} | 4676a88cc81c68af5aed4dc7459cd4f4b0f9cf60ae0690278628d893216f2c53 | Cheese and ham croque monsieur recipe
An average of 5.0 out of 5 stars from 1 rating 2 slices white crusty bread100g/3½oz Brie, sliced2 slices ham2 free-range eggs, beaten1 tbsp olive oil15g/½oz butter 2 slices white crusty bread 100g/3½oz Brie, sliced 2 slices ham 2 free-range eggs, beaten 1 tbsp olive oil 15g/½oz butter oakleaf and lamb's lettuce leavesdrizzle olive oil oakleaf and lamb's lettuce leaves drizzle olive oil Method Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. | {
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"title": "Cheese and ham croque monsieur recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 slices white crusty bread100g/3½oz Brie, sliced2 slices ham2 free-range eggs, beaten1 tbsp olive oil15g/½oz butter 2 slices white crusty bread 100g/3½oz Brie, sliced 2 slices ham 2 free-range eggs, beaten 1 tbsp olive oil 15g/½oz butter oakleaf and lamb's lettuce leavesdrizzle olive oil oakleaf and lamb's lettuce leaves drizzle olive oil Method Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil."
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} | 457f892cf56994a7679e3e57c5d8f2fe79d62e6e628a1327502bdf03a806ae84 | Pork escalope with fondant potato and wild mushroom sauce recipe
An average of 5.0 out of 5 stars from 2 ratings 6 basil leaves150g/5½oz pork fillet, flattened out using a meat mallet30g/1oz Somerset brie, or similar soft cheesesalt and freshly ground black pepper100g/3½oz plain flour, sifted2 free-range eggs, beaten100g/3½oz fresh breadcrumbs1 tbsp olive oil 6 basil leaves 150g/5½oz pork fillet, flattened out using a meat mallet 30g/1oz Somerset brie, or similar soft cheese salt and freshly ground black pepper 100g/3½oz plain flour, sifted 2 free-range eggs, beaten 100g/3½oz fresh breadcrumbs 1 tbsp olive oil 30g/1oz butter2 tbsp olive oil2 sprigs fresh thyme, leaves stripped1 clove garlic, crushed½ large potato, peeled, sliced in ½cm/¼in rounds 30g/1oz butter 2 tbsp olive oil 2 sprigs fresh thyme, leaves stripped 1 clove garlic, crushed ½ large potato, peeled, sliced in ½cm/¼in rounds 2 tsp butter1 clove garlic, crushed½ onion, finely chopped100g/3½oz wild mushrooms, roughly chopped150ml/5fl oz double creamsalt and freshly ground black pepper 2 tsp butter 1 clove garlic, crushed ½ onion, finely chopped 100g/3½oz wild mushrooms, roughly chopped 150ml/5fl oz double cream salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the pork escalope, place 3 of the basil leaves on the flattened pork, place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes. Unwrap the pork and discard the clingfilm. Roll the pork in the flour, then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs. Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side, then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal.To make the fondant potatoes, put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes, then place in the oven to roast for fifteen minutes. Remove from the oven, drain on kitchen towels and keep warm until needed.To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes.To serve, pour the mushroom sauce onto a plate, place the pork escalope on top and serve with the fondant potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pork escalope, place 3 of the basil leaves on the flattened pork, place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes. To make the pork escalope, place 3 of the basil leaves on the flattened pork, place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes. Unwrap the pork and discard the clingfilm. Roll the pork in the flour, then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs. Unwrap the pork and discard the clingfilm. Roll the pork in the flour, then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs. Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side, then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal. Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side, then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal. To make the fondant potatoes, put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes, then place in the oven to roast for fifteen minutes. Remove from the oven, drain on kitchen towels and keep warm until needed. To make the fondant potatoes, put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes, then place in the oven to roast for fifteen minutes. Remove from the oven, drain on kitchen towels and keep warm until needed. To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes. To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes. To serve, pour the mushroom sauce onto a plate, place the pork escalope on top and serve with the fondant potatoes. To serve, pour the mushroom sauce onto a plate, place the pork escalope on top and serve with the fondant potatoes. | {
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"delivery_version": "v1.0",
"title": "Pork escalope with fondant potato and wild mushroom sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 6 basil leaves150g/5½oz pork fillet, flattened out using a meat mallet30g/1oz Somerset brie, or similar soft cheesesalt and freshly ground black pepper100g/3½oz plain flour, sifted2 free-range eggs, beaten100g/3½oz fresh breadcrumbs1 tbsp olive oil 6 basil leaves 150g/5½oz pork fillet, flattened out using a meat mallet 30g/1oz Somerset brie, or similar soft cheese salt and freshly ground black pepper 100g/3½oz plain flour, sifted 2 free-range eggs, beaten 100g/3½oz fresh breadcrumbs 1 tbsp olive oil 30g/1oz butter2 tbsp olive oil2 sprigs fresh thyme, leaves stripped1 clove garlic, crushed½ large potato, peeled, sliced in ½cm/¼in rounds 30g/1oz butter 2 tbsp olive oil 2 sprigs fresh thyme, leaves stripped 1 clove garlic, crushed ½ large potato, peeled, sliced in ½cm/¼in rounds 2 tsp butter1 clove garlic, crushed½ onion, finely chopped100g/3½oz wild mushrooms, roughly chopped150ml/5fl oz double creamsalt and freshly ground black pepper 2 tsp butter 1 clove garlic, crushed ½ onion, finely chopped 100g/3½oz wild mushrooms, roughly chopped 150ml/5fl oz double cream salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the pork escalope, place 3 of the basil leaves on the flattened pork, place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes. Unwrap the pork and discard the clingfilm. Roll the pork in the flour, then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs. Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side, then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal.To make the fondant potatoes, put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes, then place in the oven to roast for fifteen minutes. Remove from the oven, drain on kitchen towels and keep warm until needed.To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes.To serve, pour the mushroom sauce onto a plate, place the pork escalope on top and serve with the fondant potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pork escalope, place 3 of the basil leaves on the flattened pork, place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes. To make the pork escalope, place 3 of the basil leaves on the flattened pork, place the brie on top of the leaves and cover with the other 3 leaves. Roll the pork around the brie and basil and season well with salt and freshly ground black pepper. Wrap tightly in clingfilm and refrigerate for five minutes. Unwrap the pork and discard the clingfilm. Roll the pork in the flour, then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs. Unwrap the pork and discard the clingfilm. Roll the pork in the flour, then in the beaten eggs and then in the breadcrumbs. Squeeze the pork gently with your hands to secure the breadcrumbs. Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side, then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal. Heat a dash of olive oil in a frying pan and fry the pork for two minutes on each side, then roast in the oven for ten minutes or until completely cooked through. Remove from the oven and slice in half on the diagonal. To make the fondant potatoes, put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes, then place in the oven to roast for fifteen minutes. Remove from the oven, drain on kitchen towels and keep warm until needed. To make the fondant potatoes, put all the ingredients except the potato in a ovenproof frying pan and heat until the butter has melted and is starting to foam. Add the potato rounds and fry on each side for two minutes, then place in the oven to roast for fifteen minutes. Remove from the oven, drain on kitchen towels and keep warm until needed. To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes. To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes. To serve, pour the mushroom sauce onto a plate, place the pork escalope on top and serve with the fondant potatoes. To serve, pour the mushroom sauce onto a plate, place the pork escalope on top and serve with the fondant potatoes."
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} | e340aca64d9005b527a04cbe34634cda1856ed09da6c7b9ffacd467272abbca1 | Dulce and banana traybake recipe
Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now.Next, tip the pecans (if using) onto a baking tray and toast in the oven for five minutes. Set aside to cool.Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out into the mixture (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside.Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using). Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes.After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so.Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment.Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream. Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now. Next, tip the pecans (if using) onto a baking tray and toast in the oven for five minutes. Set aside to cool. Next, tip the pecans (if using) onto a baking tray and toast in the oven for five minutes. Set aside to cool. Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out into the mixture (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside. Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out into the mixture (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside. Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using). Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using). Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes. Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes. After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so. After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so. Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment. Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment. Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream. Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream. | {
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"title": "Dulce and banana traybake recipe",
"content": "Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now.Next, tip the pecans (if using) onto a baking tray and toast in the oven for five minutes. Set aside to cool.Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out into the mixture (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside.Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using). Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes.After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so.Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment.Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream. Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4. First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now. Next, tip the pecans (if using) onto a baking tray and toast in the oven for five minutes. Set aside to cool. Next, tip the pecans (if using) onto a baking tray and toast in the oven for five minutes. Set aside to cool. Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out into the mixture (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside. Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out into the mixture (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside. Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using). Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using). Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes. Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes. After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so. After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so. Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment. Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment. Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream. Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream."
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} | f5c252c3e8862155303e6fd1f39a97f15585b91f3a1951acb2c63384d72718bc | Whole baked cheese pithivier recipe
An average of 5.0 out of 5 stars from 3 ratings This puff pastry wrapped molten cheese and spinach pie is topped with roasted garlic purée and thyme. Serve with a crisp green salad. 1 head garlic drizzle olive oil300g/10½oz ready-made puff pastry sheet100g/3½oz baby spinach 1 whole Baron Bigod (or camembert), approx. 250g/9oz1 tbsp chopped thyme leaves2 free-range eggs, 1 whole and 1 egg yolk, beaten 1 head garlic drizzle olive oil 300g/10½oz ready-made puff pastry sheet 100g/3½oz baby spinach 1 whole Baron Bigod (or camembert), approx. 250g/9oz 1 tbsp chopped thyme leaves 2 free-range eggs, 1 whole and 1 egg yolk, beaten 50g/1¾oz watercress2 Little Gem lettuces, leaves separated3 tbsp olive oil1 tbsp lemon juice salt and freshly ground black pepper 50g/1¾oz watercress 2 Little Gem lettuces, leaves separated 3 tbsp olive oil 1 tbsp lemon juice salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb and leave the skin of the individual cloves intact. Drizzle with olive oil and bake for about 20 minutes, or until softened. Remove and set aside.Turn the oven up to 210C/190C Fan/Gas 7. Cut the puff pastry into 2 squares about 5cm/2in bigger than the whole cheese and place one of them on a piece of greaseproof paper on a baking tray. Prepare a pan of boiling water and a bowl of ice cold water. Blanch the spinach for about 30 seconds, then transfer to the cold water. Drain the spinach, squeeze out any remaining liquid and pat dry. Place about half of the drained spinach on the base of one of the sheets of pastry, leaving a border around the outer edge so you can seal the pithivier later. Lay the cheese on top of the spinach. Squeeze the garlic cloves from the roasted garlic skins, mash them to a paste, then spread this mixture over the top of the cheese. Sprinkle with the thyme leaves and grind over some black pepper, then cover with the rest of the spinach.Brush the edge of the pastry with the beaten egg, and lay the second layer of pastry over the top of the cheese. Trim the edges and crimp with a fork if you like. Brush the pastry all over with the beaten egg. Score the pastry lightly to decorate and brush with another layer of egg wash when the first layer has dried. Bake for around 20-25 minutes, or until the pastry is risen and golden-brown.Whisk the olive oil and lemon juice with a pinch of salt and pepper to make a dressing, and dress the watercress and Little Gem leaves in a large salad bowl. Cut the pithivier into slices and serve with the dressed green salad. Preheat the oven to 200C/180C Fan/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb and leave the skin of the individual cloves intact. Drizzle with olive oil and bake for about 20 minutes, or until softened. Remove and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb and leave the skin of the individual cloves intact. Drizzle with olive oil and bake for about 20 minutes, or until softened. Remove and set aside. Turn the oven up to 210C/190C Fan/Gas 7. Cut the puff pastry into 2 squares about 5cm/2in bigger than the whole cheese and place one of them on a piece of greaseproof paper on a baking tray. Turn the oven up to 210C/190C Fan/Gas 7. Cut the puff pastry into 2 squares about 5cm/2in bigger than the whole cheese and place one of them on a piece of greaseproof paper on a baking tray. Prepare a pan of boiling water and a bowl of ice cold water. Blanch the spinach for about 30 seconds, then transfer to the cold water. Drain the spinach, squeeze out any remaining liquid and pat dry. Prepare a pan of boiling water and a bowl of ice cold water. Blanch the spinach for about 30 seconds, then transfer to the cold water. Drain the spinach, squeeze out any remaining liquid and pat dry. Place about half of the drained spinach on the base of one of the sheets of pastry, leaving a border around the outer edge so you can seal the pithivier later. Lay the cheese on top of the spinach. Squeeze the garlic cloves from the roasted garlic skins, mash them to a paste, then spread this mixture over the top of the cheese. Sprinkle with the thyme leaves and grind over some black pepper, then cover with the rest of the spinach. Place about half of the drained spinach on the base of one of the sheets of pastry, leaving a border around the outer edge so you can seal the pithivier later. Lay the cheese on top of the spinach. Squeeze the garlic cloves from the roasted garlic skins, mash them to a paste, then spread this mixture over the top of the cheese. Sprinkle with the thyme leaves and grind over some black pepper, then cover with the rest of the spinach. Brush the edge of the pastry with the beaten egg, and lay the second layer of pastry over the top of the cheese. Trim the edges and crimp with a fork if you like. Brush the pastry all over with the beaten egg. Score the pastry lightly to decorate and brush with another layer of egg wash when the first layer has dried. Bake for around 20-25 minutes, or until the pastry is risen and golden-brown. Brush the edge of the pastry with the beaten egg, and lay the second layer of pastry over the top of the cheese. Trim the edges and crimp with a fork if you like. Brush the pastry all over with the beaten egg. Score the pastry lightly to decorate and brush with another layer of egg wash when the first layer has dried. Bake for around 20-25 minutes, or until the pastry is risen and golden-brown. Whisk the olive oil and lemon juice with a pinch of salt and pepper to make a dressing, and dress the watercress and Little Gem leaves in a large salad bowl. Cut the pithivier into slices and serve with the dressed green salad. Whisk the olive oil and lemon juice with a pinch of salt and pepper to make a dressing, and dress the watercress and Little Gem leaves in a large salad bowl. Cut the pithivier into slices and serve with the dressed green salad. | {
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"url": "https://www.bbc.co.uk/food/recipes/whole_cheese_pithivier_88003",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole baked cheese pithivier recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This puff pastry wrapped molten cheese and spinach pie is topped with roasted garlic purée and thyme. Serve with a crisp green salad. 1 head garlic drizzle olive oil300g/10½oz ready-made puff pastry sheet100g/3½oz baby spinach 1 whole Baron Bigod (or camembert), approx. 250g/9oz1 tbsp chopped thyme leaves2 free-range eggs, 1 whole and 1 egg yolk, beaten 1 head garlic drizzle olive oil 300g/10½oz ready-made puff pastry sheet 100g/3½oz baby spinach 1 whole Baron Bigod (or camembert), approx. 250g/9oz 1 tbsp chopped thyme leaves 2 free-range eggs, 1 whole and 1 egg yolk, beaten 50g/1¾oz watercress2 Little Gem lettuces, leaves separated3 tbsp olive oil1 tbsp lemon juice salt and freshly ground black pepper 50g/1¾oz watercress 2 Little Gem lettuces, leaves separated 3 tbsp olive oil 1 tbsp lemon juice salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb and leave the skin of the individual cloves intact. Drizzle with olive oil and bake for about 20 minutes, or until softened. Remove and set aside.Turn the oven up to 210C/190C Fan/Gas 7. Cut the puff pastry into 2 squares about 5cm/2in bigger than the whole cheese and place one of them on a piece of greaseproof paper on a baking tray. Prepare a pan of boiling water and a bowl of ice cold water. Blanch the spinach for about 30 seconds, then transfer to the cold water. Drain the spinach, squeeze out any remaining liquid and pat dry. Place about half of the drained spinach on the base of one of the sheets of pastry, leaving a border around the outer edge so you can seal the pithivier later. Lay the cheese on top of the spinach. Squeeze the garlic cloves from the roasted garlic skins, mash them to a paste, then spread this mixture over the top of the cheese. Sprinkle with the thyme leaves and grind over some black pepper, then cover with the rest of the spinach.Brush the edge of the pastry with the beaten egg, and lay the second layer of pastry over the top of the cheese. Trim the edges and crimp with a fork if you like. Brush the pastry all over with the beaten egg. Score the pastry lightly to decorate and brush with another layer of egg wash when the first layer has dried. Bake for around 20-25 minutes, or until the pastry is risen and golden-brown.Whisk the olive oil and lemon juice with a pinch of salt and pepper to make a dressing, and dress the watercress and Little Gem leaves in a large salad bowl. Cut the pithivier into slices and serve with the dressed green salad. Preheat the oven to 200C/180C Fan/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb and leave the skin of the individual cloves intact. Drizzle with olive oil and bake for about 20 minutes, or until softened. Remove and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Peel and discard the papery outer layers of the whole garlic bulb and leave the skin of the individual cloves intact. Drizzle with olive oil and bake for about 20 minutes, or until softened. Remove and set aside. Turn the oven up to 210C/190C Fan/Gas 7. Cut the puff pastry into 2 squares about 5cm/2in bigger than the whole cheese and place one of them on a piece of greaseproof paper on a baking tray. Turn the oven up to 210C/190C Fan/Gas 7. Cut the puff pastry into 2 squares about 5cm/2in bigger than the whole cheese and place one of them on a piece of greaseproof paper on a baking tray. Prepare a pan of boiling water and a bowl of ice cold water. Blanch the spinach for about 30 seconds, then transfer to the cold water. Drain the spinach, squeeze out any remaining liquid and pat dry. Prepare a pan of boiling water and a bowl of ice cold water. Blanch the spinach for about 30 seconds, then transfer to the cold water. Drain the spinach, squeeze out any remaining liquid and pat dry. Place about half of the drained spinach on the base of one of the sheets of pastry, leaving a border around the outer edge so you can seal the pithivier later. Lay the cheese on top of the spinach. Squeeze the garlic cloves from the roasted garlic skins, mash them to a paste, then spread this mixture over the top of the cheese. Sprinkle with the thyme leaves and grind over some black pepper, then cover with the rest of the spinach. Place about half of the drained spinach on the base of one of the sheets of pastry, leaving a border around the outer edge so you can seal the pithivier later. Lay the cheese on top of the spinach. Squeeze the garlic cloves from the roasted garlic skins, mash them to a paste, then spread this mixture over the top of the cheese. Sprinkle with the thyme leaves and grind over some black pepper, then cover with the rest of the spinach. Brush the edge of the pastry with the beaten egg, and lay the second layer of pastry over the top of the cheese. Trim the edges and crimp with a fork if you like. Brush the pastry all over with the beaten egg. Score the pastry lightly to decorate and brush with another layer of egg wash when the first layer has dried. Bake for around 20-25 minutes, or until the pastry is risen and golden-brown. Brush the edge of the pastry with the beaten egg, and lay the second layer of pastry over the top of the cheese. Trim the edges and crimp with a fork if you like. Brush the pastry all over with the beaten egg. Score the pastry lightly to decorate and brush with another layer of egg wash when the first layer has dried. Bake for around 20-25 minutes, or until the pastry is risen and golden-brown. Whisk the olive oil and lemon juice with a pinch of salt and pepper to make a dressing, and dress the watercress and Little Gem leaves in a large salad bowl. Cut the pithivier into slices and serve with the dressed green salad. Whisk the olive oil and lemon juice with a pinch of salt and pepper to make a dressing, and dress the watercress and Little Gem leaves in a large salad bowl. Cut the pithivier into slices and serve with the dressed green salad."
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} | c279298f46c2c955a44d20ff94ce4524ae969f3e494678c68b0ea7711d26fc1d | Chicken velouté soup with cheese croquette and truffle recipe
An average of 4.0 out of 5 stars from 1 rating A show-stopping silky soup for when you’re out to impress. Perfect for Valentine’s Day. 6 chicken wings125ml/4fl oz dry white wine1 thyme sprig6 button mushrooms1 litre/1¾ pints white chicken stock4 tbsp crème fraîche200ml/7fl oz double cream250g/9oz cooked floury potatoes 2 free-range eggs1 tbsp butter100g/3½oz camembert, cut into cubes2 tbsp plain flour8 tbsp dried breadcrumbssalt and freshly ground black pepperfew shavings of truffle, to serve 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock 4 tbsp crème fraîche 200ml/7fl oz double cream 250g/9oz cooked floury potatoes 2 free-range eggs 1 tbsp butter 100g/3½oz camembert, cut into cubes 2 tbsp plain flour 8 tbsp dried breadcrumbs salt and freshly ground black pepper few shavings of truffle, to serve Method Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes.Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed. Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve.Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over.To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well.Beat the remaining egg in a shallow bowl. Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs.Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown. Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes. Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes. Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes. Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed. Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed. Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve. Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve. Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over. Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over. To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well. To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well. Beat the remaining egg in a shallow bowl. Beat the remaining egg in a shallow bowl. Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs. Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs. Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown. Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown. Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes. Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_velout_soup_with_87349",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken velouté soup with cheese croquette and truffle recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A show-stopping silky soup for when you’re out to impress. Perfect for Valentine’s Day. 6 chicken wings125ml/4fl oz dry white wine1 thyme sprig6 button mushrooms1 litre/1¾ pints white chicken stock4 tbsp crème fraîche200ml/7fl oz double cream250g/9oz cooked floury potatoes 2 free-range eggs1 tbsp butter100g/3½oz camembert, cut into cubes2 tbsp plain flour8 tbsp dried breadcrumbssalt and freshly ground black pepperfew shavings of truffle, to serve 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock 4 tbsp crème fraîche 200ml/7fl oz double cream 250g/9oz cooked floury potatoes 2 free-range eggs 1 tbsp butter 100g/3½oz camembert, cut into cubes 2 tbsp plain flour 8 tbsp dried breadcrumbs salt and freshly ground black pepper few shavings of truffle, to serve Method Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes.Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed. Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve.Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over.To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well.Beat the remaining egg in a shallow bowl. Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs.Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown. Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes. Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes. Put the chicken wings in a pan with the wine, thyme, mushrooms and stock. Bring to the boil and simmer for 30 minutes. Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed. Strain the stock into another pan. Trim off any excess skin from the wings and place the wings on a baking tray. Cover with cling film and then place another tray on top of that. Place weights on top and press and chill in the fridge until needed. Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve. Pass the stock through a fine sieve into a clean saucepan. Place over a medium heat and cook until the volume of liquid has reduced by half. Stir in the crème fraîche, double cream and season with salt and pepper. Blend with a hand blender until foam appears. Keep warm until ready to serve. Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over. Preheat a griddle pan to hot. Remove the bones from the wings, then griddle until crisp all over. To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well. To make the croquettes, pass the potato through a potato ricer. Add one egg, the butter and the camembert. Mix well. Beat the remaining egg in a shallow bowl. Beat the remaining egg in a shallow bowl. Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs. Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs. Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown. Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden-brown. Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes. Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68bad739eb3bdbfd0cc01a1c"
} | 56eb8ce2a7d8345ae6f02af525313e9650f48f538fb1e77c91fc486f511a7a84 | Fried goats’ cheese recipe
An average of 5.0 out of 5 stars from 1 rating Look for goats' cheese with a rind – it’s often in rounds, the texture a bit oozy like brie, but slightly chalkier. Serve with the spicy salsa, or simply drizzled with honey. 1 tbsp olive oil1 tbsp red wine vinegar½ tsp honey4 tomatoes, finely chopped½ red onion, finely chopped1 small garlic clove, finely chopped1 red chilli, finely chopped, or ½ tsp dried red chilli flakes1 sprig fresh rosemary, leaves only, very finely choppedhandful fresh parsley leaves, shreddedhandful fresh basil leaves, shredded 1 tbsp olive oil 1 tbsp red wine vinegar ½ tsp honey 4 tomatoes, finely chopped ½ red onion, finely chopped 1 small garlic clove, finely chopped 1 red chilli, finely chopped, or ½ tsp dried red chilli flakes 1 sprig fresh rosemary, leaves only, very finely chopped handful fresh parsley leaves, shredded handful fresh basil leaves, shredded 50g/1¾oz plain flour2 free-range eggs75g/2½oz breadcrumbs (fresh or panko)2 tsp herbes de provence or similar500g/1lb 2oz goats’ cheese, rind removed, cut into roundsolive oil, for frying2 garlic cloves, slicedsalt and freshly ground black pepper 50g/1¾oz plain flour 2 free-range eggs 75g/2½oz breadcrumbs (fresh or panko) 2 tsp herbes de provence or similar 500g/1lb 2oz goats’ cheese, rind removed, cut into rounds olive oil, for frying 2 garlic cloves, sliced salt and freshly ground black pepper 2 tbsp honey, gently heated (optional) 2 tbsp honey, gently heated (optional) Method If you are serving the salsa, make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil, vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside.To make the fried cheese, put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate, add half the herbs and season.Dip half the cheese slices in the flour, then dust off any excess. Next dip them in the egg and shake off any excess. Finally, press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour, egg, breadcrumbs and cheese. Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour, then remove immediately. Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper.Serve the fried cheese with the salsa or drizzled with the honey. If you are serving the salsa, make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil, vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside. If you are serving the salsa, make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil, vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside. To make the fried cheese, put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate, add half the herbs and season. To make the fried cheese, put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate, add half the herbs and season. Dip half the cheese slices in the flour, then dust off any excess. Next dip them in the egg and shake off any excess. Finally, press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour, egg, breadcrumbs and cheese. Dip half the cheese slices in the flour, then dust off any excess. Next dip them in the egg and shake off any excess. Finally, press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour, egg, breadcrumbs and cheese. Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour, then remove immediately. Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour, then remove immediately. Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper. Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper. Serve the fried cheese with the salsa or drizzled with the honey. Serve the fried cheese with the salsa or drizzled with the honey. | {
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"url": "https://www.bbc.co.uk/food/recipes/fried_goats_cheese_52240",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried goats’ cheese recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Look for goats' cheese with a rind – it’s often in rounds, the texture a bit oozy like brie, but slightly chalkier. Serve with the spicy salsa, or simply drizzled with honey. 1 tbsp olive oil1 tbsp red wine vinegar½ tsp honey4 tomatoes, finely chopped½ red onion, finely chopped1 small garlic clove, finely chopped1 red chilli, finely chopped, or ½ tsp dried red chilli flakes1 sprig fresh rosemary, leaves only, very finely choppedhandful fresh parsley leaves, shreddedhandful fresh basil leaves, shredded 1 tbsp olive oil 1 tbsp red wine vinegar ½ tsp honey 4 tomatoes, finely chopped ½ red onion, finely chopped 1 small garlic clove, finely chopped 1 red chilli, finely chopped, or ½ tsp dried red chilli flakes 1 sprig fresh rosemary, leaves only, very finely chopped handful fresh parsley leaves, shredded handful fresh basil leaves, shredded 50g/1¾oz plain flour2 free-range eggs75g/2½oz breadcrumbs (fresh or panko)2 tsp herbes de provence or similar500g/1lb 2oz goats’ cheese, rind removed, cut into roundsolive oil, for frying2 garlic cloves, slicedsalt and freshly ground black pepper 50g/1¾oz plain flour 2 free-range eggs 75g/2½oz breadcrumbs (fresh or panko) 2 tsp herbes de provence or similar 500g/1lb 2oz goats’ cheese, rind removed, cut into rounds olive oil, for frying 2 garlic cloves, sliced salt and freshly ground black pepper 2 tbsp honey, gently heated (optional) 2 tbsp honey, gently heated (optional) Method If you are serving the salsa, make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil, vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside.To make the fried cheese, put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate, add half the herbs and season.Dip half the cheese slices in the flour, then dust off any excess. Next dip them in the egg and shake off any excess. Finally, press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour, egg, breadcrumbs and cheese. Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour, then remove immediately. Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper.Serve the fried cheese with the salsa or drizzled with the honey. If you are serving the salsa, make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil, vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside. If you are serving the salsa, make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil, vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside. To make the fried cheese, put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate, add half the herbs and season. To make the fried cheese, put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate, add half the herbs and season. Dip half the cheese slices in the flour, then dust off any excess. Next dip them in the egg and shake off any excess. Finally, press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour, egg, breadcrumbs and cheese. Dip half the cheese slices in the flour, then dust off any excess. Next dip them in the egg and shake off any excess. Finally, press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour, egg, breadcrumbs and cheese. Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour, then remove immediately. Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour, then remove immediately. Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper. Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper. Serve the fried cheese with the salsa or drizzled with the honey. Serve the fried cheese with the salsa or drizzled with the honey."
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"domain": "Food & Cooking",
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