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Place all of the brine ingredients into a large saucepan. Cover with a lid and boil for one minute, stirring to dissolve the salt. Remove from the heat and set aside to cool.Rinse the chickens thoroughly under cold running water. Add the chicken to the brine. (Ensure it’s submerged in the brine – you can do this with a plate, if necessary.) Chill in the fridge for six hours.Preheat the oven to 240C/475°F/Gas 9.Remove the chickens from the brine, rinse under cold running water and pat dry with kitchen paper. Season the inside of each chicken with a light sprinkling of salt and freshly ground black pepper.To truss the chickens, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a 90cm/3ft piece of kitchen twine and place it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and tie the twine into a knot, pulling it tight to plump the breast. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot. Repeat the process with the second chicken. Let the chickens sit at room temperature for 20 to 30 minutes before roasting. Season the outside of the chickens with a light sprinkling of salt and freshly ground black pepper. Place two heavy-based, ovenproof frying pans over a high heat. When they are hot, add half the oil to each and heat until hot. Put the chickens breast-side up into the pans, and then into the oven with the legs facing the back of the oven. Roast for 40 minutes, checking the birds every 15 minutes and rotating the griddle pans if the chickens are browning unevenly. After 40 minutes, check the temperature of the birds by inserting a thermometer between the leg and the thigh. The temperature should read approximately 68C/155F. (The chicken will continue to cook as it sits, reaching a temperature of about 73C/165°F.)When the birds are cooked, remove from the oven, add the thyme leaves to the pans, and baste the birds with the juices and thyme leaves. Set aside in a warm place for ten minutes.To carve the chicken, cut the twine between the legs and pull on one end; the entire piece will pull away easily. Cut each bird into four pieces. Remove each leg by cutting through the joint where the thigh joins the body. Slice off each side of the breast, leaving the wings attached to the breast meat; cut off and discard the wing tips.For the chasseur jus, place the canola oil into a saucepan over a medium heat. Add the shallots, carrots, garlic cloves and button mushrooms. Fry until lightly coloured.Add the tomato and stir until well combined. Pour in the wine and reduce the sauce until the liquid has almost evaporated. Add the herbs and chicken stock. Bring to a simmer and skin the scum regularly for 30 minutes. Strain the sauce through a fine sieve and into a clean saucepan.For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and keep it warm.Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Ladle some of the batter into each well of the waffle maker and close the lid and cook for five minutes, or until golden-brown and crispy. Repeat the process until the batter is used up.To serve, arrange one piece of breast and a leg on each serving plate and top with the sauce. Sprinkle with fleur de sel and place two waffles alongside. Serve with vanilla butter and maple syrup. Place all of the brine ingredients into a large saucepan. Cover with a lid and boil for one minute, stirring to dissolve the salt. Remove from the heat and set aside to cool. Place all of the brine ingredients into a large saucepan. Cover with a lid and boil for one minute, stirring to dissolve the salt. Remove from the heat and set aside to cool. Rinse the chickens thoroughly under cold running water. Add the chicken to the brine. (Ensure it’s submerged in the brine – you can do this with a plate, if necessary.) Chill in the fridge for six hours. Rinse the chickens thoroughly under cold running water. Add the chicken to the brine. (Ensure it’s submerged in the brine – you can do this with a plate, if necessary.) Chill in the fridge for six hours. Preheat the oven to 240C/475°F/Gas 9. Preheat the oven to 240C/475°F/Gas 9. Remove the chickens from the brine, rinse under cold running water and pat dry with kitchen paper. Remove the chickens from the brine, rinse under cold running water and pat dry with kitchen paper. Season the inside of each chicken with a light sprinkling of salt and freshly ground black pepper. Season the inside of each chicken with a light sprinkling of salt and freshly ground black pepper. To truss the chickens, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a 90cm/3ft piece of kitchen twine and place it on top of the neck end of the breast. To truss the chickens, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a 90cm/3ft piece of kitchen twine and place it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and tie the twine into a knot, pulling it tight to plump the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and tie the twine into a knot, pulling it tight to plump the breast. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot. Repeat the process with the second chicken. Let the chickens sit at room temperature for 20 to 30 minutes before roasting. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot. Repeat the process with the second chicken. Let the chickens sit at room temperature for 20 to 30 minutes before roasting. Season the outside of the chickens with a light sprinkling of salt and freshly ground black pepper. Season the outside of the chickens with a light sprinkling of salt and freshly ground black pepper. Place two heavy-based, ovenproof frying pans over a high heat. When they are hot, add half the oil to each and heat until hot. Place two heavy-based, ovenproof frying pans over a high heat. When they are hot, add half the oil to each and heat until hot. Put the chickens breast-side up into the pans, and then into the oven with the legs facing the back of the oven. Roast for 40 minutes, checking the birds every 15 minutes and rotating the griddle pans if the chickens are browning unevenly. Put the chickens breast-side up into the pans, and then into the oven with the legs facing the back of the oven. Roast for 40 minutes, checking the birds every 15 minutes and rotating the griddle pans if the chickens are browning unevenly. After 40 minutes, check the temperature of the birds by inserting a thermometer between the leg and the thigh. The temperature should read approximately 68C/155F. (The chicken will continue to cook as it sits, reaching a temperature of about 73C/165°F.) After 40 minutes, check the temperature of the birds by inserting a thermometer between the leg and the thigh. The temperature should read approximately 68C/155F. (The chicken will continue to cook as it sits, reaching a temperature of about 73C/165°F.) When the birds are cooked, remove from the oven, add the thyme leaves to the pans, and baste the birds with the juices and thyme leaves. Set aside in a warm place for ten minutes. When the birds are cooked, remove from the oven, add the thyme leaves to the pans, and baste the birds with the juices and thyme leaves. Set aside in a warm place for ten minutes. To carve the chicken, cut the twine between the legs and pull on one end; the entire piece will pull away easily. Cut each bird into four pieces. To carve the chicken, cut the twine between the legs and pull on one end; the entire piece will pull away easily. Cut each bird into four pieces. Remove each leg by cutting through the joint where the thigh joins the body. Slice off each side of the breast, leaving the wings attached to the breast meat; cut off and discard the wing tips. Remove each leg by cutting through the joint where the thigh joins the body. Slice off each side of the breast, leaving the wings attached to the breast meat; cut off and discard the wing tips. For the chasseur jus, place the canola oil into a saucepan over a medium heat. Add the shallots, carrots, garlic cloves and button mushrooms. Fry until lightly coloured. For the chasseur jus, place the canola oil into a saucepan over a medium heat. Add the shallots, carrots, garlic cloves and button mushrooms. Fry until lightly coloured. Add the tomato and stir until well combined. Pour in the wine and reduce the sauce until the liquid has almost evaporated. Add the tomato and stir until well combined. Pour in the wine and reduce the sauce until the liquid has almost evaporated. Add the herbs and chicken stock. Bring to a simmer and skin the scum regularly for 30 minutes. Strain the sauce through a fine sieve and into a clean saucepan. Add the herbs and chicken stock. Bring to a simmer and skin the scum regularly for 30 minutes. Strain the sauce through a fine sieve and into a clean saucepan. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and keep it warm. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and keep it warm. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Ladle some of the batter into each well of the waffle maker and close the lid and cook for five minutes, or until golden-brown and crispy. Repeat the process until the batter is used up. Ladle some of the batter into each well of the waffle maker and close the lid and cook for five minutes, or until golden-brown and crispy. Repeat the process until the batter is used up. To serve, arrange one piece of breast and a leg on each serving plate and top with the sauce. Sprinkle with fleur de sel and place two waffles alongside. Serve with vanilla butter and maple syrup. To serve, arrange one piece of breast and a leg on each serving plate and top with the sauce. Sprinkle with fleur de sel and place two waffles alongside. Serve with vanilla butter and maple syrup. | {
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"title": "Roast chicken with waffles recipe",
"content": "Place all of the brine ingredients into a large saucepan. Cover with a lid and boil for one minute, stirring to dissolve the salt. Remove from the heat and set aside to cool.Rinse the chickens thoroughly under cold running water. Add the chicken to the brine. (Ensure it’s submerged in the brine – you can do this with a plate, if necessary.) Chill in the fridge for six hours.Preheat the oven to 240C/475°F/Gas 9.Remove the chickens from the brine, rinse under cold running water and pat dry with kitchen paper. Season the inside of each chicken with a light sprinkling of salt and freshly ground black pepper.To truss the chickens, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a 90cm/3ft piece of kitchen twine and place it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and tie the twine into a knot, pulling it tight to plump the breast. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot. Repeat the process with the second chicken. Let the chickens sit at room temperature for 20 to 30 minutes before roasting. Season the outside of the chickens with a light sprinkling of salt and freshly ground black pepper. Place two heavy-based, ovenproof frying pans over a high heat. When they are hot, add half the oil to each and heat until hot. Put the chickens breast-side up into the pans, and then into the oven with the legs facing the back of the oven. Roast for 40 minutes, checking the birds every 15 minutes and rotating the griddle pans if the chickens are browning unevenly. After 40 minutes, check the temperature of the birds by inserting a thermometer between the leg and the thigh. The temperature should read approximately 68C/155F. (The chicken will continue to cook as it sits, reaching a temperature of about 73C/165°F.)When the birds are cooked, remove from the oven, add the thyme leaves to the pans, and baste the birds with the juices and thyme leaves. Set aside in a warm place for ten minutes.To carve the chicken, cut the twine between the legs and pull on one end; the entire piece will pull away easily. Cut each bird into four pieces. Remove each leg by cutting through the joint where the thigh joins the body. Slice off each side of the breast, leaving the wings attached to the breast meat; cut off and discard the wing tips.For the chasseur jus, place the canola oil into a saucepan over a medium heat. Add the shallots, carrots, garlic cloves and button mushrooms. Fry until lightly coloured.Add the tomato and stir until well combined. Pour in the wine and reduce the sauce until the liquid has almost evaporated. Add the herbs and chicken stock. Bring to a simmer and skin the scum regularly for 30 minutes. Strain the sauce through a fine sieve and into a clean saucepan.For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and keep it warm.Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Ladle some of the batter into each well of the waffle maker and close the lid and cook for five minutes, or until golden-brown and crispy. Repeat the process until the batter is used up.To serve, arrange one piece of breast and a leg on each serving plate and top with the sauce. Sprinkle with fleur de sel and place two waffles alongside. Serve with vanilla butter and maple syrup. Place all of the brine ingredients into a large saucepan. Cover with a lid and boil for one minute, stirring to dissolve the salt. Remove from the heat and set aside to cool. Place all of the brine ingredients into a large saucepan. Cover with a lid and boil for one minute, stirring to dissolve the salt. Remove from the heat and set aside to cool. Rinse the chickens thoroughly under cold running water. Add the chicken to the brine. (Ensure it’s submerged in the brine – you can do this with a plate, if necessary.) Chill in the fridge for six hours. Rinse the chickens thoroughly under cold running water. Add the chicken to the brine. (Ensure it’s submerged in the brine – you can do this with a plate, if necessary.) Chill in the fridge for six hours. Preheat the oven to 240C/475°F/Gas 9. Preheat the oven to 240C/475°F/Gas 9. Remove the chickens from the brine, rinse under cold running water and pat dry with kitchen paper. Remove the chickens from the brine, rinse under cold running water and pat dry with kitchen paper. Season the inside of each chicken with a light sprinkling of salt and freshly ground black pepper. Season the inside of each chicken with a light sprinkling of salt and freshly ground black pepper. To truss the chickens, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a 90cm/3ft piece of kitchen twine and place it on top of the neck end of the breast. To truss the chickens, place one chicken on a tray with the legs towards you. Tuck the wing tips under the bird. Cut a 90cm/3ft piece of kitchen twine and place it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and tie the twine into a knot, pulling it tight to plump the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, towards you, and tie the twine into a knot, pulling it tight to plump the breast. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot. Repeat the process with the second chicken. Let the chickens sit at room temperature for 20 to 30 minutes before roasting. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot. Repeat the process with the second chicken. Let the chickens sit at room temperature for 20 to 30 minutes before roasting. Season the outside of the chickens with a light sprinkling of salt and freshly ground black pepper. Season the outside of the chickens with a light sprinkling of salt and freshly ground black pepper. Place two heavy-based, ovenproof frying pans over a high heat. When they are hot, add half the oil to each and heat until hot. Place two heavy-based, ovenproof frying pans over a high heat. When they are hot, add half the oil to each and heat until hot. Put the chickens breast-side up into the pans, and then into the oven with the legs facing the back of the oven. Roast for 40 minutes, checking the birds every 15 minutes and rotating the griddle pans if the chickens are browning unevenly. Put the chickens breast-side up into the pans, and then into the oven with the legs facing the back of the oven. Roast for 40 minutes, checking the birds every 15 minutes and rotating the griddle pans if the chickens are browning unevenly. After 40 minutes, check the temperature of the birds by inserting a thermometer between the leg and the thigh. The temperature should read approximately 68C/155F. (The chicken will continue to cook as it sits, reaching a temperature of about 73C/165°F.) After 40 minutes, check the temperature of the birds by inserting a thermometer between the leg and the thigh. The temperature should read approximately 68C/155F. (The chicken will continue to cook as it sits, reaching a temperature of about 73C/165°F.) When the birds are cooked, remove from the oven, add the thyme leaves to the pans, and baste the birds with the juices and thyme leaves. Set aside in a warm place for ten minutes. When the birds are cooked, remove from the oven, add the thyme leaves to the pans, and baste the birds with the juices and thyme leaves. Set aside in a warm place for ten minutes. To carve the chicken, cut the twine between the legs and pull on one end; the entire piece will pull away easily. Cut each bird into four pieces. To carve the chicken, cut the twine between the legs and pull on one end; the entire piece will pull away easily. Cut each bird into four pieces. Remove each leg by cutting through the joint where the thigh joins the body. Slice off each side of the breast, leaving the wings attached to the breast meat; cut off and discard the wing tips. Remove each leg by cutting through the joint where the thigh joins the body. Slice off each side of the breast, leaving the wings attached to the breast meat; cut off and discard the wing tips. For the chasseur jus, place the canola oil into a saucepan over a medium heat. Add the shallots, carrots, garlic cloves and button mushrooms. Fry until lightly coloured. For the chasseur jus, place the canola oil into a saucepan over a medium heat. Add the shallots, carrots, garlic cloves and button mushrooms. Fry until lightly coloured. Add the tomato and stir until well combined. Pour in the wine and reduce the sauce until the liquid has almost evaporated. Add the tomato and stir until well combined. Pour in the wine and reduce the sauce until the liquid has almost evaporated. Add the herbs and chicken stock. Bring to a simmer and skin the scum regularly for 30 minutes. Strain the sauce through a fine sieve and into a clean saucepan. Add the herbs and chicken stock. Bring to a simmer and skin the scum regularly for 30 minutes. Strain the sauce through a fine sieve and into a clean saucepan. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and keep it warm. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and keep it warm. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Ladle some of the batter into each well of the waffle maker and close the lid and cook for five minutes, or until golden-brown and crispy. Repeat the process until the batter is used up. Ladle some of the batter into each well of the waffle maker and close the lid and cook for five minutes, or until golden-brown and crispy. Repeat the process until the batter is used up. To serve, arrange one piece of breast and a leg on each serving plate and top with the sauce. Sprinkle with fleur de sel and place two waffles alongside. Serve with vanilla butter and maple syrup. To serve, arrange one piece of breast and a leg on each serving plate and top with the sauce. Sprinkle with fleur de sel and place two waffles alongside. Serve with vanilla butter and maple syrup."
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} | 789ec41389e3ea8073640977d80eb79a1193f350f13cfa5b17225dd49262e2ce | Roast poussin with anchoiade recipe
An average of 3.0 out of 5 stars from 2 ratings Tiny poussins are served with garlicky roast vegetables and a dressing made with the flavours of the classic Provençal anchovy dip, anchoïade. You will need a food processor or blender to make this recipe. 50g/1¾oz unsalted butter, softened2 poussins, approx. 500g/1lb 2oz each2 bay leaves 1 head garlic, cut in half1 bunch thyme salt and freshly ground black pepper 50g/1¾oz unsalted butter, softened 2 poussins, approx. 500g/1lb 2oz each 2 bay leaves 1 head garlic, cut in half 1 bunch thyme salt and freshly ground black pepper 3 heritage carrots, cut into bite-size pieces3 round shallots, halved¼ Savoy cabbage, cut into wedges1 leek, cut into bite-size pieces½ fennel bulb, cut into bite-size piecesdash olive oil 1–2 tsp red wine vinegar 2 garlic cloves, crushed1 tbsp thyme leaves 3 heritage carrots, cut into bite-size pieces 3 round shallots, halved ¼ Savoy cabbage, cut into wedges 1 leek, cut into bite-size pieces ½ fennel bulb, cut into bite-size pieces dash olive oil 1–2 tsp red wine vinegar 2 garlic cloves, crushed 1 tbsp thyme leaves 2 banana shallots, roughly chopped50g/1¾oz salted anchovies 3-4 garlic cloves, roughly chopped120ml/4fl oz olive oil2 tsp red wine vinegarhandful flat-leaf parsley 2 banana shallots, roughly chopped 50g/1¾oz salted anchovies 3-4 garlic cloves, roughly chopped 120ml/4fl oz olive oil 2 tsp red wine vinegar handful flat-leaf parsley 1 bunch watercress 1 bunch watercress Method To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving.To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered. To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don't overblend at this stage – you want to keep the dressing as vibrant as possible.To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side. To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving. To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving. To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered. To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered. To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don't overblend at this stage – you want to keep the dressing as vibrant as possible. To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don't overblend at this stage – you want to keep the dressing as vibrant as possible. To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side. To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side. | {
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"title": "Roast poussin with anchoiade recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Tiny poussins are served with garlicky roast vegetables and a dressing made with the flavours of the classic Provençal anchovy dip, anchoïade. You will need a food processor or blender to make this recipe. 50g/1¾oz unsalted butter, softened2 poussins, approx. 500g/1lb 2oz each2 bay leaves 1 head garlic, cut in half1 bunch thyme salt and freshly ground black pepper 50g/1¾oz unsalted butter, softened 2 poussins, approx. 500g/1lb 2oz each 2 bay leaves 1 head garlic, cut in half 1 bunch thyme salt and freshly ground black pepper 3 heritage carrots, cut into bite-size pieces3 round shallots, halved¼ Savoy cabbage, cut into wedges1 leek, cut into bite-size pieces½ fennel bulb, cut into bite-size piecesdash olive oil 1–2 tsp red wine vinegar 2 garlic cloves, crushed1 tbsp thyme leaves 3 heritage carrots, cut into bite-size pieces 3 round shallots, halved ¼ Savoy cabbage, cut into wedges 1 leek, cut into bite-size pieces ½ fennel bulb, cut into bite-size pieces dash olive oil 1–2 tsp red wine vinegar 2 garlic cloves, crushed 1 tbsp thyme leaves 2 banana shallots, roughly chopped50g/1¾oz salted anchovies 3-4 garlic cloves, roughly chopped120ml/4fl oz olive oil2 tsp red wine vinegarhandful flat-leaf parsley 2 banana shallots, roughly chopped 50g/1¾oz salted anchovies 3-4 garlic cloves, roughly chopped 120ml/4fl oz olive oil 2 tsp red wine vinegar handful flat-leaf parsley 1 bunch watercress 1 bunch watercress Method To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving.To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered. To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don't overblend at this stage – you want to keep the dressing as vibrant as possible.To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side. To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving. To make the whole roast poussin, preheat the oven to 160C/180C Fan/Gas 3. Smear the butter over the poussins and season well with salt and pepper. Stuff the bay leaves, garlic and thyme inside the bird and roast for 30–40 minutes. Rest for 10 minutes before serving. To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered. To make the roasted vegetables, toss all the vegetables with the oil, vinegar, garlic and thyme. Lay in a roasting tin and cook for around 20–30 minutes, or until soft and blistered. To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don't overblend at this stage – you want to keep the dressing as vibrant as possible. To make the anchoïade dressing, put the shallots, anchovies and garlic in a blender or food processor and blitz, slowly adding the oil to bind. Add the vinegar, to taste, then blitz in the parsley at the last minute. Don't overblend at this stage – you want to keep the dressing as vibrant as possible. To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side. To serve, plate up a poussin per person, and spoon the roasted vegetables around each. Finish with a handful of watercress and serve the anchoïade on the side."
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} | 6fcca185d9d3845e00129205350138f3c6a5540b6609b0353060e4cd0177a95e | Roast poussin with langoustines and potato cakes recipe
An average of 5.0 out of 5 stars from 2 ratings An indulgent dish of tender young chicken and langoustines in a creamy, boozy sauce. Perfect for a romantic supper for two. 75ml/2½fl oz olive oil75g/2½oz butter1 poussin 3 large langoustines, cooked1 shallot, chopped1 garlic clove, finely chopped½ carrot, chopped75ml/2½fl oz brandy 75ml/2½fl oz dry white wine200ml/7fl oz whipping cream1 tsp tomato puréeknob of butter2 handfuls baby leaf spinachsalt and freshly ground black pepper 75ml/2½fl oz olive oil 75g/2½oz butter 1 poussin 3 large langoustines, cooked 1 shallot, chopped 1 garlic clove, finely chopped ½ carrot, chopped 75ml/2½fl oz brandy 75ml/2½fl oz dry white wine 200ml/7fl oz whipping cream 1 tsp tomato purée knob of butter 2 handfuls baby leaf spinach salt and freshly ground black pepper 2 baking potatoes1 spring onion, finely chopped50g/1¾oz plain flour, for dusting50g/1¾oz butter 2 baking potatoes 1 spring onion, finely chopped 50g/1¾oz plain flour, for dusting 50g/1¾oz butter Method Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender.Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside.Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender. Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender. Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside. Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside. Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings An indulgent dish of tender young chicken and langoustines in a creamy, boozy sauce. Perfect for a romantic supper for two. 75ml/2½fl oz olive oil75g/2½oz butter1 poussin 3 large langoustines, cooked1 shallot, chopped1 garlic clove, finely chopped½ carrot, chopped75ml/2½fl oz brandy 75ml/2½fl oz dry white wine200ml/7fl oz whipping cream1 tsp tomato puréeknob of butter2 handfuls baby leaf spinachsalt and freshly ground black pepper 75ml/2½fl oz olive oil 75g/2½oz butter 1 poussin 3 large langoustines, cooked 1 shallot, chopped 1 garlic clove, finely chopped ½ carrot, chopped 75ml/2½fl oz brandy 75ml/2½fl oz dry white wine 200ml/7fl oz whipping cream 1 tsp tomato purée knob of butter 2 handfuls baby leaf spinach salt and freshly ground black pepper 2 baking potatoes1 spring onion, finely chopped50g/1¾oz plain flour, for dusting50g/1¾oz butter 2 baking potatoes 1 spring onion, finely chopped 50g/1¾oz plain flour, for dusting 50g/1¾oz butter Method Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender.Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside.Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender. Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender. Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside. Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside. Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over."
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} | af549966a23a51905d4979695a1687649b6912d1f9272dd5bd51880a0930dfb2 | Parmesan fritters with cheesy spinach recipe
An average of 5.0 out of 5 stars from 1 rating Deep-fried cheesy fritters with a blue cheese spinach side are great for an indulgent weekend brunch. vegetable oil, for deep frying100ml/3½fl oz milk50g/1¾oz butter, cubed125g/4½oz plain flour2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed vegetable oil, for deep frying 100ml/3½fl oz milk 50g/1¾oz butter, cubed 125g/4½oz plain flour 2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves 250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed 2 handfuls of baby spinach 100ml/3½fl oz double cream200g/7oz roquefort 2 handfuls of baby spinach 100ml/3½fl oz double cream 200g/7oz roquefort Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Recipe tips You can swap the cheesy spinach for roasted tomatoes or roasted kale. | {
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"title": "Parmesan fritters with cheesy spinach recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Deep-fried cheesy fritters with a blue cheese spinach side are great for an indulgent weekend brunch. vegetable oil, for deep frying100ml/3½fl oz milk50g/1¾oz butter, cubed125g/4½oz plain flour2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed vegetable oil, for deep frying 100ml/3½fl oz milk 50g/1¾oz butter, cubed 125g/4½oz plain flour 2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves 250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed 2 handfuls of baby spinach 100ml/3½fl oz double cream200g/7oz roquefort 2 handfuls of baby spinach 100ml/3½fl oz double cream 200g/7oz roquefort Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Recipe tips You can swap the cheesy spinach for roasted tomatoes or roasted kale."
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} | b0a010586255714b2afd46354e2c60c70ba568e7112923874737aa66e3472832 | Roast poussin with tomato chutney and raisin pilau recipe
For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée. Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour. Preheat the oven to 220C/425F/Gas 7.When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes.Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer.For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant.Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent. Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender.For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned. Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously. Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes. Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick.To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside. For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée. For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée. Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour. Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes. When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes. Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer. Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer. For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant. For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant. Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent. Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent. Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender. Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender. For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned. For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned. Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously. Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously. Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes. Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes. Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick. Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick. To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside. To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside. | {
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"title": "Roast poussin with tomato chutney and raisin pilau recipe",
"content": "For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée. Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour. Preheat the oven to 220C/425F/Gas 7.When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes.Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer.For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant.Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent. Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender.For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned. Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously. Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes. Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick.To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside. For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée. For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée. Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour. Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes. When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes. Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer. Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer. For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant. For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant. Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent. Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent. Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender. Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender. For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned. For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned. Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously. Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously. Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes. Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes. Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick. Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick. To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside. To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside."
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} | b42a40fe6590216ee7f2d272198622287ec832ee4f231cf5dc6be04c71b445a6 | Roquefort and walnut loaf recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roquefort_and_walnut_16074_16x9.jpg Try this cheesy loaf as an alternative to crackers with a cheese board, or, just as nice, smeared with butter. 450g/1lb strong white bread flour, plus extra for dusting50g/1¾oz rye flour10g/⅓oz salt8g fast-action dried yeast200g/7oz walnuts, chopped200g/7oz Roquefort, cut into 2cm/¾in cubes1 free-range egg, beaten for egg wash 450g/1lb strong white bread flour, plus extra for dusting 50g/1¾oz rye flour 10g/⅓oz salt 8g fast-action dried yeast 200g/7oz walnuts, chopped 200g/7oz Roquefort, cut into 2cm/¾in cubes 1 free-range egg, beaten for egg wash Method Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.)Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Preheat the oven to 220C/200C(fan)/Gas 8. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.) Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.) Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Preheat the oven to 220C/200C(fan)/Gas 8. Preheat the oven to 220C/200C(fan)/Gas 8. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. | {
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"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roquefort_and_walnut_16074_16x9.jpg Try this cheesy loaf as an alternative to crackers with a cheese board, or, just as nice, smeared with butter. 450g/1lb strong white bread flour, plus extra for dusting50g/1¾oz rye flour10g/⅓oz salt8g fast-action dried yeast200g/7oz walnuts, chopped200g/7oz Roquefort, cut into 2cm/¾in cubes1 free-range egg, beaten for egg wash 450g/1lb strong white bread flour, plus extra for dusting 50g/1¾oz rye flour 10g/⅓oz salt 8g fast-action dried yeast 200g/7oz walnuts, chopped 200g/7oz Roquefort, cut into 2cm/¾in cubes 1 free-range egg, beaten for egg wash Method Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.)Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Preheat the oven to 220C/200C(fan)/Gas 8. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.) Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.) Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Preheat the oven to 220C/200C(fan)/Gas 8. Preheat the oven to 220C/200C(fan)/Gas 8. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely."
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} | 212d2923ef412eb3bd0ba6e59ed4c3f9fbdc42c42ed0d04931e42d30fb7159e3 | Duck burger and chips recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/duck_burger_and_chips_40267_16x9.jpg This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish. Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat). 2 large duck breasts2 tbsp Vacherin cheese, scooped from the middle2 banana shallots, peeled and sliced into thin strips1 tbsp butter250g/9oz girolle mushrooms, cleaned2 brioche buns 2 large duck breasts 2 tbsp Vacherin cheese, scooped from the middle 2 banana shallots, peeled and sliced into thin strips 1 tbsp butter 250g/9oz girolle mushrooms, cleaned 2 brioche buns vegetable oil, for deep frying2 King Edward potatoes, cleaned and chipped vegetable oil, for deep frying 2 King Edward potatoes, cleaned and chipped Method For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese.Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.)Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350FIn the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes.Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.) Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.) Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers. Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers. Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F In the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest. In the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Recommended wines Try a red Pinot Noir from Chile: Tabali Reserva Especial Pinot Noir 2011 or Vina Leyda, Pinot Noir Reserva 2011. For an old world alternative: Domaine Brescou, Pinot Noir, 2009. | {
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"title": "Duck burger and chips recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/duck_burger_and_chips_40267_16x9.jpg This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish. Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat). 2 large duck breasts2 tbsp Vacherin cheese, scooped from the middle2 banana shallots, peeled and sliced into thin strips1 tbsp butter250g/9oz girolle mushrooms, cleaned2 brioche buns 2 large duck breasts 2 tbsp Vacherin cheese, scooped from the middle 2 banana shallots, peeled and sliced into thin strips 1 tbsp butter 250g/9oz girolle mushrooms, cleaned 2 brioche buns vegetable oil, for deep frying2 King Edward potatoes, cleaned and chipped vegetable oil, for deep frying 2 King Edward potatoes, cleaned and chipped Method For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese.Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.)Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350FIn the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes.Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.) Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.) Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers. Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers. Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F In the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest. In the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Recommended wines Try a red Pinot Noir from Chile: Tabali Reserva Especial Pinot Noir 2011 or Vina Leyda, Pinot Noir Reserva 2011. For an old world alternative: Domaine Brescou, Pinot Noir, 2009."
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} | 3ea259e7c18a3b51945c1432f9c02ce4435fe61ea1a89acd57e8acbd88cee9f3 | Turbot with spiced cauliflower and lime yoghurt recipe
An average of 0.0 out of 5 stars from 0 ratings This recipe combines an amazing array of fresh flavours. 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 makrut lime leaves 1 tbsp butter 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 makrut lime leaves 1 tbsp butter 1 tbsp olive oil2 heads cauliflower, stem and leaves removed and cut into quarters300g/10½oz butter 50g/1¾oz dried vadouvan spice 10 makrut lime leaves, ground1 finger lime, halved and flesh removed1 lime, zest and juicesalt 1 tbsp olive oil 2 heads cauliflower, stem and leaves removed and cut into quarters 300g/10½oz butter 50g/1¾oz dried vadouvan spice 10 makrut lime leaves, ground 1 finger lime, halved and flesh removed 1 lime, zest and juice salt 10g lardo di colonnata, sliced, or 1 tbsp olive oil400g/14oz skinless turbot fillets20g/¾oz butter 10g/1/3oz lardo di colonnata, sliced (optional) salt and freshly ground black pepper 10g lardo di colonnata, sliced, or 1 tbsp olive oil 400g/14oz skinless turbot fillets 20g/¾oz butter 10g/1/3oz lardo di colonnata, sliced (optional) salt and freshly ground black pepper 200g/7oz plain yoghurt 1 tbsp lime juice 200g/7oz plain yoghurt 1 tbsp lime juice Method For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm.Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves.Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm. Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves. Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves. Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. | {
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"title": "Turbot with spiced cauliflower and lime yoghurt recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This recipe combines an amazing array of fresh flavours. 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 makrut lime leaves 1 tbsp butter 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock 2 makrut lime leaves 1 tbsp butter 1 tbsp olive oil2 heads cauliflower, stem and leaves removed and cut into quarters300g/10½oz butter 50g/1¾oz dried vadouvan spice 10 makrut lime leaves, ground1 finger lime, halved and flesh removed1 lime, zest and juicesalt 1 tbsp olive oil 2 heads cauliflower, stem and leaves removed and cut into quarters 300g/10½oz butter 50g/1¾oz dried vadouvan spice 10 makrut lime leaves, ground 1 finger lime, halved and flesh removed 1 lime, zest and juice salt 10g lardo di colonnata, sliced, or 1 tbsp olive oil400g/14oz skinless turbot fillets20g/¾oz butter 10g/1/3oz lardo di colonnata, sliced (optional) salt and freshly ground black pepper 10g lardo di colonnata, sliced, or 1 tbsp olive oil 400g/14oz skinless turbot fillets 20g/¾oz butter 10g/1/3oz lardo di colonnata, sliced (optional) salt and freshly ground black pepper 200g/7oz plain yoghurt 1 tbsp lime juice 200g/7oz plain yoghurt 1 tbsp lime juice Method For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm.Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves.Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. For the bone gravy, preheat the oven to 220C/200C Fan/Gas 7. Dry the turbot bones thoroughly and place on a roasting tray. Roast the bones in the oven for 15–20 minutes. Keep the oven on. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm. In a heavy-based saucepan, add the white wine and vermouth and reduce to a glaze. Add the chicken stock, roasted bones and lime leaves and simmer for 10 minutes. Strain the liquid and then stir in the butter. Keep warm. Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves. Meanwhile for the cauliflower, heat the oil in a large ovenproof casserole and, once the pan is smoking, add half of the cauliflower pieces with the cut side down. Cook until brown and then turn to brown the other side. Add the butter, vadouvan spice and lime leaves. Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. Put the remaining cauliflower in a saucepan and cover with water. Bring to the boil and cook for 10-15 minute, or until the cauliflower is tender. Drain and blitz in a food processor until smooth. Season. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. As the butter browns, spoon it over the cauliflower. Place the casserole in the oven and roast for 10 minutes, or until just soft. Squeeze the lime juice over the cauliflower and sprinkle with lime zest and the finger lime flesh. Season with salt. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the turbot, heat the fat or oil in a frying pan and, once the pan is lightly smoking, add the fish. Season the fish in the pan with salt and pepper and reduce to a medium heat immediately. Cook for 2 minutes, reduce to a low heat and add the butter without turning the fish. Spoon the butter over the back of the fish for a further 2 minutes. Turn the fish over and allow to rest in the melted butter for 2 more minutes. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. For the yoghurt, place the yoghurt in a small bowl and stir in the lime juice. Season with salt. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve. Place a spoonful of the yoghurt and purée onto the plate and top with the roasted cauliflower. Cut the fish in half and lay on the plate topped with the lardo, if using. Pool the gravy into the centre of the plate and serve."
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} | 42b406b47d778b918462f780fa96d638b7b10b00009c2beb23f41cd8a8a2e858 | Risotto alla Parmigiana recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/risotto_alla_parmigiana_56804_16x9.jpg Master the art of Italian simplicity, with Simon Hopkinson’s recipe for risotto alla Parmigiana. Just keep stirring! 75g/3oz unsalted butter 1 large onion, finely chopped125ml/4fl oz vermouth200g/8oz carnaroli risotto rice 400-450ml/14-16fl oz lightly flavoured chicken stock 3-4 tbsp freshly grated Parmesan salt and freshly ground white pepper 75g/3oz unsalted butter 1 large onion, finely chopped 125ml/4fl oz vermouth 200g/8oz carnaroli risotto rice 400-450ml/14-16fl oz lightly flavoured chicken stock 3-4 tbsp freshly grated Parmesan salt and freshly ground white pepper Method Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful. Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.Spoon onto hot plates and take extra parmesan to the dinner table. Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured. Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured. Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful. Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful. Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes. Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes. Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted. Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted. Spoon onto hot plates and take extra parmesan to the dinner table. Spoon onto hot plates and take extra parmesan to the dinner table. | {
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"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/risotto_alla_parmigiana_56804_16x9.jpg Master the art of Italian simplicity, with Simon Hopkinson’s recipe for risotto alla Parmigiana. Just keep stirring! 75g/3oz unsalted butter 1 large onion, finely chopped125ml/4fl oz vermouth200g/8oz carnaroli risotto rice 400-450ml/14-16fl oz lightly flavoured chicken stock 3-4 tbsp freshly grated Parmesan salt and freshly ground white pepper 75g/3oz unsalted butter 1 large onion, finely chopped 125ml/4fl oz vermouth 200g/8oz carnaroli risotto rice 400-450ml/14-16fl oz lightly flavoured chicken stock 3-4 tbsp freshly grated Parmesan salt and freshly ground white pepper Method Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful. Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.Spoon onto hot plates and take extra parmesan to the dinner table. Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured. Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured. Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated. Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful. Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful. Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes. Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes. Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted. Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted. Spoon onto hot plates and take extra parmesan to the dinner table. Spoon onto hot plates and take extra parmesan to the dinner table."
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} | f3a8eb78baeb73dc64059aaee1383652718a3de4eee9459cad9584e9c2319bb7 | Grilled mackerel with soy lime dressing recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/filletofmackerelwith_93673_16x9.jpg Fresh grilled mackerel is delicious - with a soy and lime marinade that cuts through the richness of the fish. Try it on the BBQ. 250ml/9fl oz cider vinegar, or white wine vinegar250ml/9fl oz water5-6 pieces coriander stalks, washed40g/1½oz caster sugar35g/1¼oz red onion, finely sliced½ tsp whole pink peppercorns3-4 lemon slices2 whole mackerel, filleted, pin bones removed1 tbsp oil 250ml/9fl oz cider vinegar, or white wine vinegar 250ml/9fl oz water 5-6 pieces coriander stalks, washed 40g/1½oz caster sugar 35g/1¼oz red onion, finely sliced ½ tsp whole pink peppercorns 3-4 lemon slices 2 whole mackerel, filleted, pin bones removed 1 tbsp oil 1 tbsp soy sauce1 tbsp water1 lime, juice only1 tsp fresh root ginger, peeled, finely diced½ tsp dark muscovado sugar 1 tbsp soy sauce 1 tbsp water 1 lime, juice only 1 tsp fresh root ginger, peeled, finely diced ½ tsp dark muscovado sugar 1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained1 tbsp olive oil½ lime, juice only1 bunch rocket leaves2 pinches sea salt 1 pinch cayenne pepper 1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan 1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained 1 tbsp olive oil ½ lime, juice only 1 bunch rocket leaves 2 pinches sea salt 1 pinch cayenne pepper Method For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C), then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes.For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.Preheat the grill to its highest setting.When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through.For the salad, combined. all the salad ingredients in a large bowl. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds. For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C), then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool. For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C), then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side. Preheat the grill to its highest setting. Preheat the grill to its highest setting. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. For the salad, combined. all the salad ingredients in a large bowl. For the salad, combined. all the salad ingredients in a large bowl. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds. | {
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"title": "Grilled mackerel with soy lime dressing recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/filletofmackerelwith_93673_16x9.jpg Fresh grilled mackerel is delicious - with a soy and lime marinade that cuts through the richness of the fish. Try it on the BBQ. 250ml/9fl oz cider vinegar, or white wine vinegar250ml/9fl oz water5-6 pieces coriander stalks, washed40g/1½oz caster sugar35g/1¼oz red onion, finely sliced½ tsp whole pink peppercorns3-4 lemon slices2 whole mackerel, filleted, pin bones removed1 tbsp oil 250ml/9fl oz cider vinegar, or white wine vinegar 250ml/9fl oz water 5-6 pieces coriander stalks, washed 40g/1½oz caster sugar 35g/1¼oz red onion, finely sliced ½ tsp whole pink peppercorns 3-4 lemon slices 2 whole mackerel, filleted, pin bones removed 1 tbsp oil 1 tbsp soy sauce1 tbsp water1 lime, juice only1 tsp fresh root ginger, peeled, finely diced½ tsp dark muscovado sugar 1 tbsp soy sauce 1 tbsp water 1 lime, juice only 1 tsp fresh root ginger, peeled, finely diced ½ tsp dark muscovado sugar 1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained1 tbsp olive oil½ lime, juice only1 bunch rocket leaves2 pinches sea salt 1 pinch cayenne pepper 1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan 1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained 1 tbsp olive oil ½ lime, juice only 1 bunch rocket leaves 2 pinches sea salt 1 pinch cayenne pepper Method For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C), then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes.For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.Preheat the grill to its highest setting.When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through.For the salad, combined. all the salad ingredients in a large bowl. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds. For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C), then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool. For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C), then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side. Preheat the grill to its highest setting. Preheat the grill to its highest setting. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. For the salad, combined. all the salad ingredients in a large bowl. For the salad, combined. all the salad ingredients in a large bowl. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds."
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} | b0070433644a0c64874275baa324f5688b8c0aa7ec5e099aa88e5495953a8569 | Beef and macaroni pie recipe
An average of 3.6 out of 5 stars from 13 ratings This Greek-style pastitsio pasta bake brings together macaroni cheese and beef ragu to make pure comfort food heaven. 4 tbsp olive oil1 medium onion, finely chopped4 garlic cloves, finely chopped2 celery sticks, finely chopped1kg/2lb 4oz lean beef mince200ml/7fl oz red wine400g tin chopped tomatoes2 tbsp tomato purée10cm/4in cinnamon stick½ tsp ground cloves1 tbsp dried oregano2 tbsp fresh chopped oregano3 fresh bay leavessalt and freshly ground black pepper 4 tbsp olive oil 1 medium onion, finely chopped 4 garlic cloves, finely chopped 2 celery sticks, finely chopped 1kg/2lb 4oz lean beef mince 200ml/7fl oz red wine 400g tin chopped tomatoes 2 tbsp tomato purée 10cm/4in cinnamon stick ½ tsp ground cloves 1 tbsp dried oregano 2 tbsp fresh chopped oregano 3 fresh bay leaves salt and freshly ground black pepper 500g/1lb 2oz tubular pasta, such as rigatoni, penne or tortiglioni2 free-range eggs, lightly beaten50g/1¾oz Greek Kefalotiri cheese or Parmesan, finely grated2 tbsp melted butter10g/⅓oz fresh white breadcrumbs 500g/1lb 2oz tubular pasta, such as rigatoni, penne or tortiglioni 2 free-range eggs, lightly beaten 50g/1¾oz Greek Kefalotiri cheese or Parmesan, finely grated 2 tbsp melted butter 10g/⅓oz fresh white breadcrumbs 115g/4oz unsalted butter115g/4oz plain flour1.2 litres/2 pints full-fat milk, plus extra to let down the sauce½ tsp freshly grated nutmeg 115g/4oz unsalted butter 115g/4oz plain flour 1.2 litres/2 pints full-fat milk, plus extra to let down the sauce ½ tsp freshly grated nutmeg Method To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns.Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top. Serve immediately. To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns. To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns. Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside. Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly. To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste. To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste. Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top. Serve immediately. Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top. Serve immediately. | {
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"title": "Beef and macaroni pie recipe",
"content": "An average of 3.6 out of 5 stars from 13 ratings This Greek-style pastitsio pasta bake brings together macaroni cheese and beef ragu to make pure comfort food heaven. 4 tbsp olive oil1 medium onion, finely chopped4 garlic cloves, finely chopped2 celery sticks, finely chopped1kg/2lb 4oz lean beef mince200ml/7fl oz red wine400g tin chopped tomatoes2 tbsp tomato purée10cm/4in cinnamon stick½ tsp ground cloves1 tbsp dried oregano2 tbsp fresh chopped oregano3 fresh bay leavessalt and freshly ground black pepper 4 tbsp olive oil 1 medium onion, finely chopped 4 garlic cloves, finely chopped 2 celery sticks, finely chopped 1kg/2lb 4oz lean beef mince 200ml/7fl oz red wine 400g tin chopped tomatoes 2 tbsp tomato purée 10cm/4in cinnamon stick ½ tsp ground cloves 1 tbsp dried oregano 2 tbsp fresh chopped oregano 3 fresh bay leaves salt and freshly ground black pepper 500g/1lb 2oz tubular pasta, such as rigatoni, penne or tortiglioni2 free-range eggs, lightly beaten50g/1¾oz Greek Kefalotiri cheese or Parmesan, finely grated2 tbsp melted butter10g/⅓oz fresh white breadcrumbs 500g/1lb 2oz tubular pasta, such as rigatoni, penne or tortiglioni 2 free-range eggs, lightly beaten 50g/1¾oz Greek Kefalotiri cheese or Parmesan, finely grated 2 tbsp melted butter 10g/⅓oz fresh white breadcrumbs 115g/4oz unsalted butter115g/4oz plain flour1.2 litres/2 pints full-fat milk, plus extra to let down the sauce½ tsp freshly grated nutmeg 115g/4oz unsalted butter 115g/4oz plain flour 1.2 litres/2 pints full-fat milk, plus extra to let down the sauce ½ tsp freshly grated nutmeg Method To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns.Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top. Serve immediately. To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns. To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns. Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside. Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly. To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste. To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste. Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top. Serve immediately. Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top. Serve immediately."
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} | e3e5aace0b7da5928a10195ea4c3d88d7769a85d9bfd8420c7df21bcfd76b39d | Cypriot lamb with potatoes, tomatoes and onions recipe
An average of 5.0 out of 5 stars from 6 ratings This slow-cooked lamb dish makes for a wonderful Sunday lunch with a Mediterranean flavour. 500g/1lb 2oz lamb neck fillet, chopped into large pieces500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered4 tomatoes, halved 4 onions, thickly sliced2 bay leaves 6 garlic cloves, left whole100ml/3½fl oz olive oil 125ml/4fl oz lamb stock or water 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered 4 tomatoes, halved 4 onions, thickly sliced 2 bay leaves 6 garlic cloves, left whole 100ml/3½fl oz olive oil 125ml/4fl oz lamb stock or water 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken handful fresh flatleaf parsley leaves pinch cumin seeds, toasted½ cucumber, chopped into cubes3 strips lemon peel, blanched and finely diced 4 tbsp olive oil 1 lemon, juice only 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken handful fresh flatleaf parsley leaves pinch cumin seeds, toasted ½ cucumber, chopped into cubes 3 strips lemon peel, blanched and finely diced 4 tbsp olive oil 1 lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half.To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half. Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half. To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. | {
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"title": "Cypriot lamb with potatoes, tomatoes and onions recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings This slow-cooked lamb dish makes for a wonderful Sunday lunch with a Mediterranean flavour. 500g/1lb 2oz lamb neck fillet, chopped into large pieces500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered4 tomatoes, halved 4 onions, thickly sliced2 bay leaves 6 garlic cloves, left whole100ml/3½fl oz olive oil 125ml/4fl oz lamb stock or water 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered 4 tomatoes, halved 4 onions, thickly sliced 2 bay leaves 6 garlic cloves, left whole 100ml/3½fl oz olive oil 125ml/4fl oz lamb stock or water 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken handful fresh flatleaf parsley leaves pinch cumin seeds, toasted½ cucumber, chopped into cubes3 strips lemon peel, blanched and finely diced 4 tbsp olive oil 1 lemon, juice only 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken handful fresh flatleaf parsley leaves pinch cumin seeds, toasted ½ cucumber, chopped into cubes 3 strips lemon peel, blanched and finely diced 4 tbsp olive oil 1 lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half.To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half. Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half. To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb."
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} | a7106aaf1ce813bb4c34212e3d296c9611245ca3354ea02001e9490507bf5bfc | Filo parcels with feta and honey recipe
An average of 5.0 out of 5 stars from 5 ratings These deep-fried feta parcels are a great hand-around dish at a party. If your guests are fans of the irresistible trilogy of salt, sweet and crunch (who isn’t?), you will make them very happy indeed with this one. 200g/7oz feta cheese4 sheets filo pastry, each around 30cm/12in x 35cm/13½in. 2 tbsp extra virgin olive oil300ml/10fl oz light olive or sunflower oil, for frying 200g/7oz feta cheese 4 sheets filo pastry, each around 30cm/12in x 35cm/13½in. 2 tbsp extra virgin olive oil 300ml/10fl oz light olive or sunflower oil, for frying 2 tbsp runny honey1 tsp white wine vinegar1 tbsp finely chopped fresh coriander1 small fresh red chilli, finely choppedfresh coriander sprigs 2 tbsp runny honey 1 tsp white wine vinegar 1 tbsp finely chopped fresh coriander 1 small fresh red chilli, finely chopped fresh coriander sprigs 1 small fresh red chilli, finely slicedsprigs fresh coriander 1 small fresh red chilli, finely sliced sprigs fresh coriander Method To make the dip, mix together all the ingredients in a bowl.Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles.Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end.Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper.Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. To make the dip, mix together all the ingredients in a bowl. To make the dip, mix together all the ingredients in a bowl. Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles. Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles. Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end. Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end. Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper. Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper. Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. | {
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"title": "Filo parcels with feta and honey recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings These deep-fried feta parcels are a great hand-around dish at a party. If your guests are fans of the irresistible trilogy of salt, sweet and crunch (who isn’t?), you will make them very happy indeed with this one. 200g/7oz feta cheese4 sheets filo pastry, each around 30cm/12in x 35cm/13½in. 2 tbsp extra virgin olive oil300ml/10fl oz light olive or sunflower oil, for frying 200g/7oz feta cheese 4 sheets filo pastry, each around 30cm/12in x 35cm/13½in. 2 tbsp extra virgin olive oil 300ml/10fl oz light olive or sunflower oil, for frying 2 tbsp runny honey1 tsp white wine vinegar1 tbsp finely chopped fresh coriander1 small fresh red chilli, finely choppedfresh coriander sprigs 2 tbsp runny honey 1 tsp white wine vinegar 1 tbsp finely chopped fresh coriander 1 small fresh red chilli, finely chopped fresh coriander sprigs 1 small fresh red chilli, finely slicedsprigs fresh coriander 1 small fresh red chilli, finely sliced sprigs fresh coriander Method To make the dip, mix together all the ingredients in a bowl.Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles.Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end.Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper.Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. To make the dip, mix together all the ingredients in a bowl. To make the dip, mix together all the ingredients in a bowl. Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles. Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles. Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end. Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end. Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper. Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper. Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip."
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} | e2d5094a164ca6a708614ff5525984e18b028f8b990fd1e0bf10451863e30398 | Vine leaf cake recipe
An average of 4.4 out of 5 stars from 5 ratings This savoury cake is made up of layers of pork mince and crispy vine leaves and served with creamy, Greek-style yoghurt. 2 tbsp olive oil, plus extra for drizzling2 onions, finely chopped 500g/1lb 2oz pork mince2 tbsp tomato purée1 tsp ground cinnamon 1 tbsp dried mint½ tsp paprika 5 ripe tomatoes, finely chopped200g/7oz long-grain rice2 lemons, juice only 12–15 vine leaves, blanched if leaves are largesea salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to garnish2 tbsp chopped fresh dill, to garnish250g/9oz Greek-style yoghurt, to serve 2 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 500g/1lb 2oz pork mince 2 tbsp tomato purée 1 tsp ground cinnamon 1 tbsp dried mint ½ tsp paprika 5 ripe tomatoes, finely chopped 200g/7oz long-grain rice 2 lemons, juice only 12–15 vine leaves, blanched if leaves are large sea salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to garnish 2 tbsp chopped fresh dill, to garnish 250g/9oz Greek-style yoghurt, to serve Method Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. | {
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"title": "Vine leaf cake recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings This savoury cake is made up of layers of pork mince and crispy vine leaves and served with creamy, Greek-style yoghurt. 2 tbsp olive oil, plus extra for drizzling2 onions, finely chopped 500g/1lb 2oz pork mince2 tbsp tomato purée1 tsp ground cinnamon 1 tbsp dried mint½ tsp paprika 5 ripe tomatoes, finely chopped200g/7oz long-grain rice2 lemons, juice only 12–15 vine leaves, blanched if leaves are largesea salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to garnish2 tbsp chopped fresh dill, to garnish250g/9oz Greek-style yoghurt, to serve 2 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 500g/1lb 2oz pork mince 2 tbsp tomato purée 1 tsp ground cinnamon 1 tbsp dried mint ½ tsp paprika 5 ripe tomatoes, finely chopped 200g/7oz long-grain rice 2 lemons, juice only 12–15 vine leaves, blanched if leaves are large sea salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to garnish 2 tbsp chopped fresh dill, to garnish 250g/9oz Greek-style yoghurt, to serve Method Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt."
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} | 734fd4bbbbe268fa784877d582510492ec42225ca10ff85821ea0d748c4ed7ab | Moroccan lamb steaks with spicy sauce recipe
An average of 5.0 out of 5 stars from 1 rating ½ tsp turmeric1 tsp cumin½ tsp ground cinnamon1 lamb leg steak, cut into 2 piecesolive oil, for drizzling¼ red onion, chopped½ red pepper, chopped1 garlic clove, finely chopped1 lime, juice only20g/1oz fresh chives, cut into 2in piecessalt and freshly ground black pepper2 vacuum-packed vine leaves in brine, shredded, to decorate ½ tsp turmeric 1 tsp cumin ½ tsp ground cinnamon 1 lamb leg steak, cut into 2 pieces olive oil, for drizzling ¼ red onion, chopped ½ red pepper, chopped 1 garlic clove, finely chopped 1 lime, juice only 20g/1oz fresh chives, cut into 2in pieces salt and freshly ground black pepper 2 vacuum-packed vine leaves in brine, shredded, to decorate Method Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. | {
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"delivery_version": "v1.0",
"title": "Moroccan lamb steaks with spicy sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating ½ tsp turmeric1 tsp cumin½ tsp ground cinnamon1 lamb leg steak, cut into 2 piecesolive oil, for drizzling¼ red onion, chopped½ red pepper, chopped1 garlic clove, finely chopped1 lime, juice only20g/1oz fresh chives, cut into 2in piecessalt and freshly ground black pepper2 vacuum-packed vine leaves in brine, shredded, to decorate ½ tsp turmeric 1 tsp cumin ½ tsp ground cinnamon 1 lamb leg steak, cut into 2 pieces olive oil, for drizzling ¼ red onion, chopped ½ red pepper, chopped 1 garlic clove, finely chopped 1 lime, juice only 20g/1oz fresh chives, cut into 2in pieces salt and freshly ground black pepper 2 vacuum-packed vine leaves in brine, shredded, to decorate Method Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves."
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} | cfd0085a249ddda75e8e53128c1506aa9d1e8a56851bddb61c8473fdc8cadb68 | Mango atchara recipe
An average of 5.0 out of 5 stars from 3 ratings Ideally make this mango pickle a couple of hours ahead of time, but don’t make it too far ahead as the vinegar will break down the mango flesh and make it soggy. This mango atchara is served with the pork adobo with rice. 2 unripe mangoes (green mangoes), sliced 1–2cm thick 2 tbsp raisins250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar)45g/1¾oz caster sugar1 bay leaf2 whole cloves2 garlic cloves, crushed3–4 peppercorns, crushed½ tsp salt 2 unripe mangoes (green mangoes), sliced 1–2cm thick 2 tbsp raisins 250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar) 45g/1¾oz caster sugar 1 bay leaf 2 whole cloves 2 garlic cloves, crushed 3–4 peppercorns, crushed ½ tsp salt Method Put the mango slices into a bowl with the raisins.Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved.Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. Put the mango slices into a bowl with the raisins. Put the mango slices into a bowl with the raisins. Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved. Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved. Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. | {
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Mango atchara recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Ideally make this mango pickle a couple of hours ahead of time, but don’t make it too far ahead as the vinegar will break down the mango flesh and make it soggy. This mango atchara is served with the pork adobo with rice. 2 unripe mangoes (green mangoes), sliced 1–2cm thick 2 tbsp raisins250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar)45g/1¾oz caster sugar1 bay leaf2 whole cloves2 garlic cloves, crushed3–4 peppercorns, crushed½ tsp salt 2 unripe mangoes (green mangoes), sliced 1–2cm thick 2 tbsp raisins 250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar) 45g/1¾oz caster sugar 1 bay leaf 2 whole cloves 2 garlic cloves, crushed 3–4 peppercorns, crushed ½ tsp salt Method Put the mango slices into a bowl with the raisins.Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved.Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. Put the mango slices into a bowl with the raisins. Put the mango slices into a bowl with the raisins. Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved. Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved. Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice."
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} | 540ae5e73300a9f460982a3bb5dc7a049fe11a0e546d0ae3b4f9cd770672cf54 | Fig, cream cheese and mint tart recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fig_cream_cheese_and_65349_16x9.jpg This recipe is a real stunner and a snappy one to prepare. Serve with a simple rocket or spinach salad and a glass of a sweet wine such as Asti. Equipment and preparation: You will need a 20 x 30cm/8 x 12in rectangular fluted tin. 250g/9oz plain flour 125g/4½oz cold butter, cubed 2 free-range egg yolks large pinch salt 1-4 tbsp water, if needed 250g/9oz plain flour 125g/4½oz cold butter, cubed 2 free-range egg yolks large pinch salt 1-4 tbsp water, if needed plain flour, for dusting 260ml/9½fl oz whipping cream 165g/5½oz cream cheese 3 big squidges of honey 1 tbsp Marsala (optional) 12–16 figs, each cut into 6 pieces handful green shelled pistachios, walnuts or pecans, halved 1 bunch fresh mint, ripped or roughly torn plain flour, for dusting 260ml/9½fl oz whipping cream 165g/5½oz cream cheese 3 big squidges of honey 1 tbsp Marsala (optional) 12–16 figs, each cut into 6 pieces handful green shelled pistachios, walnuts or pecans, halved 1 bunch fresh mint, ripped or roughly torn Method Put the flour and butter in a food processor and pulse to make breadcrumbs. Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs. Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can. Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes. After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess). Preheat the oven to 180C/350F/Gas 4. Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don’t be alarmed by this, you can always patch it together in the tin. Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm. Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and ‘blind bake’ in the oven for 20–25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside. Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Put the flour and butter in a food processor and pulse to make breadcrumbs. Put the flour and butter in a food processor and pulse to make breadcrumbs. Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs. Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs. Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can. Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can. Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes. Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes. After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess). After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess). Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don’t be alarmed by this, you can always patch it together in the tin. Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don’t be alarmed by this, you can always patch it together in the tin. Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm. Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm. Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and ‘blind bake’ in the oven for 20–25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside. Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and ‘blind bake’ in the oven for 20–25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside. Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Recipe tips If you don’t have time to make your own pastry, you can use 500g/1lb 2oz shop-bought shortcrust instead. This tart is best eaten on the day it is made. | {
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"url": "https://www.bbc.co.uk/food/recipes/fig_cream_cheese_and_65349",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fig, cream cheese and mint tart recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fig_cream_cheese_and_65349_16x9.jpg This recipe is a real stunner and a snappy one to prepare. Serve with a simple rocket or spinach salad and a glass of a sweet wine such as Asti. Equipment and preparation: You will need a 20 x 30cm/8 x 12in rectangular fluted tin. 250g/9oz plain flour 125g/4½oz cold butter, cubed 2 free-range egg yolks large pinch salt 1-4 tbsp water, if needed 250g/9oz plain flour 125g/4½oz cold butter, cubed 2 free-range egg yolks large pinch salt 1-4 tbsp water, if needed plain flour, for dusting 260ml/9½fl oz whipping cream 165g/5½oz cream cheese 3 big squidges of honey 1 tbsp Marsala (optional) 12–16 figs, each cut into 6 pieces handful green shelled pistachios, walnuts or pecans, halved 1 bunch fresh mint, ripped or roughly torn plain flour, for dusting 260ml/9½fl oz whipping cream 165g/5½oz cream cheese 3 big squidges of honey 1 tbsp Marsala (optional) 12–16 figs, each cut into 6 pieces handful green shelled pistachios, walnuts or pecans, halved 1 bunch fresh mint, ripped or roughly torn Method Put the flour and butter in a food processor and pulse to make breadcrumbs. Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs. Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can. Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes. After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess). Preheat the oven to 180C/350F/Gas 4. Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don’t be alarmed by this, you can always patch it together in the tin. Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm. Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and ‘blind bake’ in the oven for 20–25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside. Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Put the flour and butter in a food processor and pulse to make breadcrumbs. Put the flour and butter in a food processor and pulse to make breadcrumbs. Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs. Alternatively use your hands and rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs. Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can. Add the egg yolks and a pinch of salt, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add a little water, but try to avoid adding water if you can. Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes. Once the pastry is all pressed together, wrap in cling film and pop it in the fridge to rest for 30 minutes. After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess). After 30 minutes, remove the pastry from the fridge and set it aside to warm up a little (if you use it straight from the fridge and try to roll it out, the pastry will just be a hopeless crumbly mess). Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don’t be alarmed by this, you can always patch it together in the tin. Roll the pastry out on a floured work surface to the thickness of half a £1 coin and use it to carefully line a 20 x 30cm/8 x 12in rectangular fluted tin. Homemade pastry is often quite crumbly. Don’t be alarmed by this, you can always patch it together in the tin. Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm. Take a small ball of the pastry (the size of a £1 coin) and use it to gently ease the dough down into the tin. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the tin to loosen. Put in the fridge for about 15 minutes, or until firm. Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and ‘blind bake’ in the oven for 20–25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside. Remove the tart from the fridge. Take a piece of baking paper slightly larger than the tin and scrunch it up, then unscrunch it and line the tin with it. Fill it with baking beans or dried beans and ‘blind bake’ in the oven for 20–25 minutes, or until the pastry feels sandy to the touch. Remove from the oven and set aside. Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Put the cream in a bowl and whip until beginning to thicken. Put the cream cheese into a separate bowl and fold the cream into the cream cheese. Mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Recipe tips If you don’t have time to make your own pastry, you can use 500g/1lb 2oz shop-bought shortcrust instead. This tart is best eaten on the day it is made."
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} | 4cc2654775b37b8c203d2807b4b237a214355295fbeba1de2f92dc9430dc5233 | Corned beef with pickled cabbage and cheese sauce recipe
An average of 5.0 out of 5 stars from 1 rating This homemade corned beef is slowly cooked in an aromatic stock and then served with a rich cheese sauce, pickled cabbage and dill pickles. ¼ red cabbage, finely shredded on a mandolin6 baby pickled onions3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt ¼ red cabbage, finely shredded on a mandolin 6 baby pickled onions 3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt 1.5kg/3lb 5oz pre-brined corned beef2 onions, halved 4 celery sticks, roughly chopped2 carrots, peeled and split 2 heads of garlic, halved1 star anise 1 tbsp coriander seeds 2 tsp black peppercorns 2 bay leaves 1 small bunch fresh thyme, roughly chopped 1.5kg/3lb 5oz pre-brined corned beef 2 onions, halved 4 celery sticks, roughly chopped 2 carrots, peeled and split 2 heads of garlic, halved 1 star anise 1 tbsp coriander seeds 2 tsp black peppercorns 2 bay leaves 1 small bunch fresh thyme, roughly chopped 200ml/7fl oz full-fat milk 20g/¾oz unsalted butter 200g/7oz Gruyère cheese, grated 5 free-range egg yolks Worcestershire sauce, to taste 200ml/7fl oz full-fat milk 20g/¾oz unsalted butter 200g/7oz Gruyère cheese, grated 5 free-range egg yolks Worcestershire sauce, to taste 2 tbsp mayonnaise 1 tbsp American mustard 1 tsp smoked paprika Tabasco smoky chipotle sauce, to tastesalt and freshly ground black pepper 2 tbsp mayonnaise 1 tbsp American mustard 1 tsp smoked paprika Tabasco smoky chipotle sauce, to taste salt and freshly ground black pepper 2 large dill pickles, sliced10g/⅓oz fresh dill4 rye crispbreads 2 large dill pickles, sliced 10g/⅓oz fresh dill 4 rye crispbreads Method To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight. To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock.To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm.To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads. To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight. To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight. To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock. To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock. To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm. To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm. To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads. To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads. | {
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"url": "https://www.bbc.co.uk/food/recipes/corned_beef_with_pickled_87108",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Corned beef with pickled cabbage and cheese sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This homemade corned beef is slowly cooked in an aromatic stock and then served with a rich cheese sauce, pickled cabbage and dill pickles. ¼ red cabbage, finely shredded on a mandolin6 baby pickled onions3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt ¼ red cabbage, finely shredded on a mandolin 6 baby pickled onions 3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt 1.5kg/3lb 5oz pre-brined corned beef2 onions, halved 4 celery sticks, roughly chopped2 carrots, peeled and split 2 heads of garlic, halved1 star anise 1 tbsp coriander seeds 2 tsp black peppercorns 2 bay leaves 1 small bunch fresh thyme, roughly chopped 1.5kg/3lb 5oz pre-brined corned beef 2 onions, halved 4 celery sticks, roughly chopped 2 carrots, peeled and split 2 heads of garlic, halved 1 star anise 1 tbsp coriander seeds 2 tsp black peppercorns 2 bay leaves 1 small bunch fresh thyme, roughly chopped 200ml/7fl oz full-fat milk 20g/¾oz unsalted butter 200g/7oz Gruyère cheese, grated 5 free-range egg yolks Worcestershire sauce, to taste 200ml/7fl oz full-fat milk 20g/¾oz unsalted butter 200g/7oz Gruyère cheese, grated 5 free-range egg yolks Worcestershire sauce, to taste 2 tbsp mayonnaise 1 tbsp American mustard 1 tsp smoked paprika Tabasco smoky chipotle sauce, to tastesalt and freshly ground black pepper 2 tbsp mayonnaise 1 tbsp American mustard 1 tsp smoked paprika Tabasco smoky chipotle sauce, to taste salt and freshly ground black pepper 2 large dill pickles, sliced10g/⅓oz fresh dill4 rye crispbreads 2 large dill pickles, sliced 10g/⅓oz fresh dill 4 rye crispbreads Method To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight. To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock.To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm.To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads. To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight. To make the cabbage, lightly salt the cabbage and leave in a colander for 30 minutes. Put the cabbage and onions in a large bowl. Warm the vinegar, caraway and sugar in a saucepan and pour over the cabbage and onions. Leave to pickle for a few hours or overnight. To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock. To make the corned beef, place the beef, vegetables, herbs and spices in a large saucepan. Cover with cold water, place on the hob and simmer for 3–4 hours until tender. Leave to cool in the stock. To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm. To make the cheese sauce, place the milk and butter in a saucepan and bring to the boil. Add the cheese and whisk until melted, then remove from the heat and whisk in the egg yolks and Worcestershire sauce, to taste. Keep warm. To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To make the mayonnaise, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper. To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads. To serve, remove the beef from the cooled stock and slice thinly. Spoon some of the mayonnaise onto a large serving plate and build layers of the sliced beef, pickled cabbage, dill pickles and cheese sauce. Garnish with dill sprigs and rye crispbreads."
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} | 24530f027f23cdd85317fabdaa2ed306893a85adca791909b79f21cd5b1edc6d | Corned beef hash with beer-battered onion rings recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gx6kv.jpg James Martin serves up a plate of souped-up Seventies-style comfort food. Perfect for a cosy night in. 4 floury potatoes, such as Maris Piper, peeled and dicedvegetable oil, for deep-frying100g/3½oz plain flour1 tbsp caster sugarpinch salt2 tbsp cider vinegar150-200ml/5-7fl oz beer or lager2 onions, 1 cut into 1cm/½in-thick slices, 1 chopped50g/1¾oz butter1 garlic clove, crushed4 ripe tomatoes, 2 chopped, 2 sliced1 x 340g tin corned beef, roughly chopped1 tbsp Worcestershire sauce4-5 drops Tabasco 4 floury potatoes, such as Maris Piper, peeled and diced vegetable oil, for deep-frying 100g/3½oz plain flour 1 tbsp caster sugar pinch salt 2 tbsp cider vinegar 150-200ml/5-7fl oz beer or lager 2 onions, 1 cut into 1cm/½in-thick slices, 1 chopped 50g/1¾oz butter 1 garlic clove, crushed 4 ripe tomatoes, 2 chopped, 2 sliced 1 x 340g tin corned beef, roughly chopped 1 tbsp Worcestershire sauce 4-5 drops Tabasco Method Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside.Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened.Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes.Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper.To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes. Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside. Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside. Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer). Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer). Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings. Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings. Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened. Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened. Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes. Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes. Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper. Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper. To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes. To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes. | {
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"type": "HowTo",
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"title": "Corned beef hash with beer-battered onion rings recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gx6kv.jpg James Martin serves up a plate of souped-up Seventies-style comfort food. Perfect for a cosy night in. 4 floury potatoes, such as Maris Piper, peeled and dicedvegetable oil, for deep-frying100g/3½oz plain flour1 tbsp caster sugarpinch salt2 tbsp cider vinegar150-200ml/5-7fl oz beer or lager2 onions, 1 cut into 1cm/½in-thick slices, 1 chopped50g/1¾oz butter1 garlic clove, crushed4 ripe tomatoes, 2 chopped, 2 sliced1 x 340g tin corned beef, roughly chopped1 tbsp Worcestershire sauce4-5 drops Tabasco 4 floury potatoes, such as Maris Piper, peeled and diced vegetable oil, for deep-frying 100g/3½oz plain flour 1 tbsp caster sugar pinch salt 2 tbsp cider vinegar 150-200ml/5-7fl oz beer or lager 2 onions, 1 cut into 1cm/½in-thick slices, 1 chopped 50g/1¾oz butter 1 garlic clove, crushed 4 ripe tomatoes, 2 chopped, 2 sliced 1 x 340g tin corned beef, roughly chopped 1 tbsp Worcestershire sauce 4-5 drops Tabasco Method Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside.Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened.Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes.Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper.To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes. Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside. Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside. Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer). Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer). Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings. Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings. Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened. Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened. Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes. Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes. Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper. Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper. To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes. To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes."
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} | 1dc1f72e7f2a8a5aa5b8ac5d8ad93ce367944b0e09d97ad57a5deabc17b88136 | Corned beef plate pie recipe
An average of 4.5 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_plate_pie_41244_16x9.jpg This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture. 300g/10½oz plain flourpinch salt75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice75g/2½oz lard, cut into roughly 1cm/½in dicebeaten egg, to finish 300g/10½oz plain flour pinch salt 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice 75g/2½oz lard, cut into roughly 1cm/½in dice beaten egg, to finish 1 tbsp vegetable or sunflower oil1 medium onion, chopped1 large carrot, peeled and diced 2 celery sticks, diced1 large potato, about 250g/9oz, such as Desiree, peeled and cut into 1cm/½in dice340g/12oz tin corned beef, broken into large chunkssplash Hendersons Relish or Worcestershire sauce250m/9fl oz dark beef stock1 tbsp chopped parsley salt and white pepper 1 tbsp vegetable or sunflower oil 1 medium onion, chopped 1 large carrot, peeled and diced 2 celery sticks, diced 1 large potato, about 250g/9oz, such as Desiree, peeled and cut into 1cm/½in dice 340g/12oz tin corned beef, broken into large chunks splash Hendersons Relish or Worcestershire sauce 250m/9fl oz dark beef stock 1 tbsp chopped parsley salt and white pepper Method To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling.Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured. Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely.Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid.Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing. To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl. To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl. Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling. Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling. Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured. Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured. Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated. Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely. Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely. Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate. Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate. Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid. Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid. Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid. Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing. | {
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"title": "Corned beef plate pie recipe",
"content": "An average of 4.5 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_plate_pie_41244_16x9.jpg This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture. 300g/10½oz plain flourpinch salt75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice75g/2½oz lard, cut into roughly 1cm/½in dicebeaten egg, to finish 300g/10½oz plain flour pinch salt 75g/2½oz cold unsalted butter, cut into roughly 1cm/½in dice 75g/2½oz lard, cut into roughly 1cm/½in dice beaten egg, to finish 1 tbsp vegetable or sunflower oil1 medium onion, chopped1 large carrot, peeled and diced 2 celery sticks, diced1 large potato, about 250g/9oz, such as Desiree, peeled and cut into 1cm/½in dice340g/12oz tin corned beef, broken into large chunkssplash Hendersons Relish or Worcestershire sauce250m/9fl oz dark beef stock1 tbsp chopped parsley salt and white pepper 1 tbsp vegetable or sunflower oil 1 medium onion, chopped 1 large carrot, peeled and diced 2 celery sticks, diced 1 large potato, about 250g/9oz, such as Desiree, peeled and cut into 1cm/½in dice 340g/12oz tin corned beef, broken into large chunks splash Hendersons Relish or Worcestershire sauce 250m/9fl oz dark beef stock 1 tbsp chopped parsley salt and white pepper Method To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling.Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured. Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely.Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid.Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing. To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl. To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl. Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling. Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling. Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured. Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured. Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated. Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely. Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely. Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate. Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate. Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid. Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid. Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid. Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing."
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} | ed762fca9b3c0ad15c940d317c46496d5d103dfa103753ee87c257cba3e6fb09 | Fried corned beef Reuben sandwich recipe
An average of 2.7 out of 5 stars from 3 ratings Go the extra mile for a delicious fried sandwich – including homemade pickle and a spicy sauce – but you could easily adapt any part of this recipe and serve it with bought gherkins or the like. 1 cucumber, thinly sliced ½ onion, thinly sliced1 tsp celery seeds 1 tbsp yellow mustard seeds ½ tsp ground turmeric 300ml/10fl oz cider vinegar 200g/7oz caster sugar 1 cucumber, thinly sliced ½ onion, thinly sliced 1 tsp celery seeds 1 tbsp yellow mustard seeds ½ tsp ground turmeric 300ml/10fl oz cider vinegar 200g/7oz caster sugar 2 tbsp mayonnaise 2 tsp tomato ketchup 1 tbsp horseradish creamfew drops Tabasco sauce1 tsp Worcestershire sauce 2 shallots, finely chopped1 tsp sweet smoked paprika 2 tbsp mayonnaise 2 tsp tomato ketchup 1 tbsp horseradish cream few drops Tabasco sauce 1 tsp Worcestershire sauce 2 shallots, finely chopped 1 tsp sweet smoked paprika 4 slices white bread1 x 340g tin corned beef, thinly sliced3 tbsp sauerkraut 4 slices Swiss cheese vegetable oil, for frying 4 slices white bread 1 x 340g tin corned beef, thinly sliced 3 tbsp sauerkraut 4 slices Swiss cheese vegetable oil, for frying 100ml/3½fl oz full-fat milk 50g/1¾oz plain flour 2 free-range eggs, beaten1 tsp caraway seeds freshly ground black pepper 100ml/3½fl oz full-fat milk 50g/1¾oz plain flour 2 free-range eggs, beaten 1 tsp caraway seeds freshly ground black pepper Method To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well. Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour.To make the sauce, mix all the ingredients together in a small bowl.To make the fried corned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkraut and two slices of cheese for each sandwich.To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg. Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown. To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce. To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well. To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well. Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour. Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour. To make the sauce, mix all the ingredients together in a small bowl. To make the sauce, mix all the ingredients together in a small bowl. To make the fried corned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkraut and two slices of cheese for each sandwich. To make the fried corned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkraut and two slices of cheese for each sandwich. To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg. To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg. Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown. Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown. To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce. To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce. | {
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"title": "Fried corned beef Reuben sandwich recipe",
"content": "An average of 2.7 out of 5 stars from 3 ratings Go the extra mile for a delicious fried sandwich – including homemade pickle and a spicy sauce – but you could easily adapt any part of this recipe and serve it with bought gherkins or the like. 1 cucumber, thinly sliced ½ onion, thinly sliced1 tsp celery seeds 1 tbsp yellow mustard seeds ½ tsp ground turmeric 300ml/10fl oz cider vinegar 200g/7oz caster sugar 1 cucumber, thinly sliced ½ onion, thinly sliced 1 tsp celery seeds 1 tbsp yellow mustard seeds ½ tsp ground turmeric 300ml/10fl oz cider vinegar 200g/7oz caster sugar 2 tbsp mayonnaise 2 tsp tomato ketchup 1 tbsp horseradish creamfew drops Tabasco sauce1 tsp Worcestershire sauce 2 shallots, finely chopped1 tsp sweet smoked paprika 2 tbsp mayonnaise 2 tsp tomato ketchup 1 tbsp horseradish cream few drops Tabasco sauce 1 tsp Worcestershire sauce 2 shallots, finely chopped 1 tsp sweet smoked paprika 4 slices white bread1 x 340g tin corned beef, thinly sliced3 tbsp sauerkraut 4 slices Swiss cheese vegetable oil, for frying 4 slices white bread 1 x 340g tin corned beef, thinly sliced 3 tbsp sauerkraut 4 slices Swiss cheese vegetable oil, for frying 100ml/3½fl oz full-fat milk 50g/1¾oz plain flour 2 free-range eggs, beaten1 tsp caraway seeds freshly ground black pepper 100ml/3½fl oz full-fat milk 50g/1¾oz plain flour 2 free-range eggs, beaten 1 tsp caraway seeds freshly ground black pepper Method To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well. Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour.To make the sauce, mix all the ingredients together in a small bowl.To make the fried corned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkraut and two slices of cheese for each sandwich.To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg. Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown. To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce. To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well. To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well. Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour. Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour. To make the sauce, mix all the ingredients together in a small bowl. To make the sauce, mix all the ingredients together in a small bowl. To make the fried corned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkraut and two slices of cheese for each sandwich. To make the fried corned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkraut and two slices of cheese for each sandwich. To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg. To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg. Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown. Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown. To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce. To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce."
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} | 138eba9d2cd721595b4a388a882cfea0a38e2a011171f9d7fe0f271361b41df3 | Langoustine scampi with lemon mayo recipe
An average of 5.0 out of 5 stars from 1 rating Crisp scampi with a vodka tonic batter, hot from the fryer with sharp lemon mayo. vegetable oil, for deep frying28 langoustines, shelled and de-viened110g/4oz self-raising flour110g/4oz cornflour275ml/9floz tonic water2 tbsp vodka vegetable oil, for deep frying 28 langoustines, shelled and de-viened 110g/4oz self-raising flour 110g/4oz cornflour 275ml/9floz tonic water 2 tbsp vodka 2 free-range eggs, yolks only2 tsp white wine vinegar1 tsp Dijon mustard300ml/10fl oz rapeseed oil 1 lemon, juice onlysea salt, to taste 2 free-range eggs, yolks only 2 tsp white wine vinegar 1 tsp Dijon mustard 300ml/10fl oz rapeseed oil 1 lemon, juice only sea salt, to taste Method For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Meanwhile, mix the flour and cornflour in a bowl until well combined. Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream.Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Remove the scampi with a slotted spoon and drain on kitchen paper. For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy. With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice.To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice. For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, mix the flour and cornflour in a bowl until well combined. Meanwhile, mix the flour and cornflour in a bowl until well combined. Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream. Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream. Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Remove the scampi with a slotted spoon and drain on kitchen paper. Remove the scampi with a slotted spoon and drain on kitchen paper. For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy. For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy. With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice. With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice. To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice. To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice. | {
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"title": "Langoustine scampi with lemon mayo recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Crisp scampi with a vodka tonic batter, hot from the fryer with sharp lemon mayo. vegetable oil, for deep frying28 langoustines, shelled and de-viened110g/4oz self-raising flour110g/4oz cornflour275ml/9floz tonic water2 tbsp vodka vegetable oil, for deep frying 28 langoustines, shelled and de-viened 110g/4oz self-raising flour 110g/4oz cornflour 275ml/9floz tonic water 2 tbsp vodka 2 free-range eggs, yolks only2 tsp white wine vinegar1 tsp Dijon mustard300ml/10fl oz rapeseed oil 1 lemon, juice onlysea salt, to taste 2 free-range eggs, yolks only 2 tsp white wine vinegar 1 tsp Dijon mustard 300ml/10fl oz rapeseed oil 1 lemon, juice only sea salt, to taste Method For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Meanwhile, mix the flour and cornflour in a bowl until well combined. Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream.Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Remove the scampi with a slotted spoon and drain on kitchen paper. For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy. With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice.To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice. For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, mix the flour and cornflour in a bowl until well combined. Meanwhile, mix the flour and cornflour in a bowl until well combined. Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream. Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream. Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp. Remove the scampi with a slotted spoon and drain on kitchen paper. Remove the scampi with a slotted spoon and drain on kitchen paper. For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy. For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy. With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice. With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice. To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice. To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice."
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} | 1b0a82c453cdc8f168f17b319f73d9b944268827401122adf1099d16b5344d93 | Corned beef hash with fried egg recipe
An average of 3.5 out of 5 stars from 2 ratings A classic combo – fried potatoes, onion, corned beef and a slick of English mustard. This makes a wonderful brunch, but is also a useful dinner dish to have in your repertoire. This is designed to be a low cost recipe. 500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces 3 tbsp olive oil 1 onion, thinly sliced 1 x 200g/7oz tin corned beef, diced 1-2 tsp English mustard, to taste 4 eggs salt and black pepper 500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces 3 tbsp olive oil 1 onion, thinly sliced 1 x 200g/7oz tin corned beef, diced 1-2 tsp English mustard, to taste 4 eggs salt and black pepper Method Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.Serve the hash divided between serving plates with an egg on top and eat immediately. Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside. Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside. Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan. Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan. Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan. Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan. Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs. Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs. Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny. Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny. Serve the hash divided between serving plates with an egg on top and eat immediately. Serve the hash divided between serving plates with an egg on top and eat immediately. Recipe tips In May 2013 this recipe was costed at £2.79 at Asda, £2.79 at Tesco and £3.55 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Corned beef hash with fried egg recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings A classic combo – fried potatoes, onion, corned beef and a slick of English mustard. This makes a wonderful brunch, but is also a useful dinner dish to have in your repertoire. This is designed to be a low cost recipe. 500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces 3 tbsp olive oil 1 onion, thinly sliced 1 x 200g/7oz tin corned beef, diced 1-2 tsp English mustard, to taste 4 eggs salt and black pepper 500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces 3 tbsp olive oil 1 onion, thinly sliced 1 x 200g/7oz tin corned beef, diced 1-2 tsp English mustard, to taste 4 eggs salt and black pepper Method Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.Serve the hash divided between serving plates with an egg on top and eat immediately. Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside. Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside. Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan. Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan. Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan. Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan. Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs. Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs. Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny. Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny. Serve the hash divided between serving plates with an egg on top and eat immediately. Serve the hash divided between serving plates with an egg on top and eat immediately. Recipe tips In May 2013 this recipe was costed at £2.79 at Asda, £2.79 at Tesco and £3.55 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 216f762e4668ceb79f60ffb4e53eb52ec82042c7533044fbae2431416fd12a79 | Pretzels with corned beef hash and poached eggs recipe
For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles.Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar, then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment, work the mixture for 6-7 minutes over a slow speed, until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively, if you do not have a stand mixer, knead the ingredients together on a floured work surface until smooth and elastic.)Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so.Preheat the oven to 220C/430F/Gas 7.To finish the pretzel, mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes, poppy seeds or sesame seeds. Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through. For the corned beef hash, melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper. For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil. Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon.Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. To serve, spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve. For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles. For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles. Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar, then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment, work the mixture for 6-7 minutes over a slow speed, until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively, if you do not have a stand mixer, knead the ingredients together on a floured work surface until smooth and elastic.) Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar, then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment, work the mixture for 6-7 minutes over a slow speed, until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively, if you do not have a stand mixer, knead the ingredients together on a floured work surface until smooth and elastic.) Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so. Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. To finish the pretzel, mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes, poppy seeds or sesame seeds. To finish the pretzel, mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes, poppy seeds or sesame seeds. Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through. Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through. For the corned beef hash, melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes, or until softened. For the corned beef hash, melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper. For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil. For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil. Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon. Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon. Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. To serve, spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve. To serve, spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve. | {
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"title": "Pretzels with corned beef hash and poached eggs recipe",
"content": "For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles.Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar, then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment, work the mixture for 6-7 minutes over a slow speed, until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively, if you do not have a stand mixer, knead the ingredients together on a floured work surface until smooth and elastic.)Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so.Preheat the oven to 220C/430F/Gas 7.To finish the pretzel, mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes, poppy seeds or sesame seeds. Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through. For the corned beef hash, melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper. For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil. Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon.Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. To serve, spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve. For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles. For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles. Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar, then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment, work the mixture for 6-7 minutes over a slow speed, until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively, if you do not have a stand mixer, knead the ingredients together on a floured work surface until smooth and elastic.) Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar, then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment, work the mixture for 6-7 minutes over a slow speed, until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively, if you do not have a stand mixer, knead the ingredients together on a floured work surface until smooth and elastic.) Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so. Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. To finish the pretzel, mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes, poppy seeds or sesame seeds. To finish the pretzel, mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes, poppy seeds or sesame seeds. Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through. Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through. For the corned beef hash, melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes, or until softened. For the corned beef hash, melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper. For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil. For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil. Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon. Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon. Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. To serve, spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve. To serve, spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve."
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} | bd1c88bf506eaa8a2455092c8481e75880aa3d644b3a60dfd59471f0d45667de | Lemon sole Véronique recipe
An average of 4.0 out of 5 stars from 2 ratings This French classic is surprisingly simple to make and perfect for your next dinner party. 30g/1oz butter1 shallot, roughly chopped1 celery stick, chopped4 sprigs fresh thyme12 langoustine tails, blanched, meat removed, shells reserved5 tbsp white wine300ml/10fl oz fish stock 30g/1oz butter 1 shallot, roughly chopped 1 celery stick, chopped 4 sprigs fresh thyme 12 langoustine tails, blanched, meat removed, shells reserved 5 tbsp white wine 300ml/10fl oz fish stock 50g/1¾oz unsalted butter1 shallot, finely chopped100ml/3½fl oz dry vermouth200ml/7fl oz stock (from above)1 bay leaf150ml/5fl oz double cream150g/5½oz green grapes, peeled and cut in half ¼ cucumber, balled using a Parisian scoop 50g/1¾oz unsalted butter 1 shallot, finely chopped 100ml/3½fl oz dry vermouth 200ml/7fl oz stock (from above) 1 bay leaf 150ml/5fl oz double cream 150g/5½oz green grapes, peeled and cut in half ¼ cucumber, balled using a Parisian scoop 75g/2½oz unsalted butted2 x lemon sole fillets, skinned, fillets halved and rolled up 75g/2½oz unsalted butted 2 x lemon sole fillets, skinned, fillets halved and rolled up 2 tbsp fresh chervilselection of edible flowers 2 tbsp fresh chervil selection of edible flowers Method For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside.For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside. For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. | {
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"title": "Lemon sole Véronique recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings This French classic is surprisingly simple to make and perfect for your next dinner party. 30g/1oz butter1 shallot, roughly chopped1 celery stick, chopped4 sprigs fresh thyme12 langoustine tails, blanched, meat removed, shells reserved5 tbsp white wine300ml/10fl oz fish stock 30g/1oz butter 1 shallot, roughly chopped 1 celery stick, chopped 4 sprigs fresh thyme 12 langoustine tails, blanched, meat removed, shells reserved 5 tbsp white wine 300ml/10fl oz fish stock 50g/1¾oz unsalted butter1 shallot, finely chopped100ml/3½fl oz dry vermouth200ml/7fl oz stock (from above)1 bay leaf150ml/5fl oz double cream150g/5½oz green grapes, peeled and cut in half ¼ cucumber, balled using a Parisian scoop 50g/1¾oz unsalted butter 1 shallot, finely chopped 100ml/3½fl oz dry vermouth 200ml/7fl oz stock (from above) 1 bay leaf 150ml/5fl oz double cream 150g/5½oz green grapes, peeled and cut in half ¼ cucumber, balled using a Parisian scoop 75g/2½oz unsalted butted2 x lemon sole fillets, skinned, fillets halved and rolled up 75g/2½oz unsalted butted 2 x lemon sole fillets, skinned, fillets halved and rolled up 2 tbsp fresh chervilselection of edible flowers 2 tbsp fresh chervil selection of edible flowers Method For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside.For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside. For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers."
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} | 9b31ac372f2dcec078044d28a5d8c9fc44fe6548502a908c2df408e38fad6f14 | Beer-battered scampi with tartare sauce recipe
An average of 3.0 out of 5 stars from 2 ratings Meaty langoustine tails covered in a super-light and crispy batter with homemade tartare sauce. 16-20 wild Scottish scampi tails, peeled and thawed (if frozen)4 tbsp plain flour½ tsp fine sea saltlemon wedges, to serve 16-20 wild Scottish scampi tails, peeled and thawed (if frozen) 4 tbsp plain flour ½ tsp fine sea salt lemon wedges, to serve 75g/3oz cornflour200g/7oz plain flour1 tsp fine sea salt330ml/12fl 0z bottle of real ale2 tbsp white wine vinegar 75g/3oz cornflour 200g/7oz plain flour 1 tsp fine sea salt 330ml/12fl 0z bottle of real ale 2 tbsp white wine vinegar 2 free-range egg yolks1 tbsp white wine vinegar2 tsp Dijon mustard¼ tsp casterpinch fine sea salt150ml/5fl oz sunflower oil50ml/2fl oz extra virgin olive oil50g/2oz capers, drained and roughly chopped50g/2oz mini gherkins (cornichons), drained and thinly sliced2 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon 2 free-range egg yolks 1 tbsp white wine vinegar 2 tsp Dijon mustard ¼ tsp caster pinch fine sea salt 150ml/5fl oz sunflower oil 50ml/2fl oz extra virgin olive oil 50g/2oz capers, drained and roughly chopped 50g/2oz mini gherkins (cornichons), drained and thinly sliced 2 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon Method For the tartare sauce, whisk the egg yolks, vinegar, mustard, sugar and salt in a bowl with a large metal whisk until well combined. Gradually add the oil, a few drops at a time, whisking until the mayonnaise is smooth and very thick. Stir in the capers, gherkins, parsley, tarragon and plenty of freshly ground black pepper. Cover the surface of the sauce with clingfilm and set aside for 20 minutes.For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in two-thirds of the ale. Beat with a large metal whisk to make a smooth batter. Gently whisk in the remaining ale and the vinegar. Set aside.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)For the scampi, put four tablespoons of flour in a large, plastic food bag and season with salt. Add the scampi tails, one at a time, and shake to coat in the seasoned flour.Stir the batter and then dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place it in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp. Remove the scampi and drain on kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches.Spoon the sauce into four small dishes – ramekins are good – and put on four warmed plates. Divide the scampi amongst them, add lemon wedges for squeezing and serve. For the tartare sauce, whisk the egg yolks, vinegar, mustard, sugar and salt in a bowl with a large metal whisk until well combined. Gradually add the oil, a few drops at a time, whisking until the mayonnaise is smooth and very thick. For the tartare sauce, whisk the egg yolks, vinegar, mustard, sugar and salt in a bowl with a large metal whisk until well combined. Gradually add the oil, a few drops at a time, whisking until the mayonnaise is smooth and very thick. Stir in the capers, gherkins, parsley, tarragon and plenty of freshly ground black pepper. Cover the surface of the sauce with clingfilm and set aside for 20 minutes. Stir in the capers, gherkins, parsley, tarragon and plenty of freshly ground black pepper. Cover the surface of the sauce with clingfilm and set aside for 20 minutes. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in two-thirds of the ale. Beat with a large metal whisk to make a smooth batter. Gently whisk in the remaining ale and the vinegar. Set aside. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in two-thirds of the ale. Beat with a large metal whisk to make a smooth batter. Gently whisk in the remaining ale and the vinegar. Set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) For the scampi, put four tablespoons of flour in a large, plastic food bag and season with salt. Add the scampi tails, one at a time, and shake to coat in the seasoned flour. For the scampi, put four tablespoons of flour in a large, plastic food bag and season with salt. Add the scampi tails, one at a time, and shake to coat in the seasoned flour. Stir the batter and then dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place it in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp. Stir the batter and then dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place it in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp. Remove the scampi and drain on kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches. Remove the scampi and drain on kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches. Spoon the sauce into four small dishes – ramekins are good – and put on four warmed plates. Divide the scampi amongst them, add lemon wedges for squeezing and serve. Spoon the sauce into four small dishes – ramekins are good – and put on four warmed plates. Divide the scampi amongst them, add lemon wedges for squeezing and serve. | {
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"title": "Beer-battered scampi with tartare sauce recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Meaty langoustine tails covered in a super-light and crispy batter with homemade tartare sauce. 16-20 wild Scottish scampi tails, peeled and thawed (if frozen)4 tbsp plain flour½ tsp fine sea saltlemon wedges, to serve 16-20 wild Scottish scampi tails, peeled and thawed (if frozen) 4 tbsp plain flour ½ tsp fine sea salt lemon wedges, to serve 75g/3oz cornflour200g/7oz plain flour1 tsp fine sea salt330ml/12fl 0z bottle of real ale2 tbsp white wine vinegar 75g/3oz cornflour 200g/7oz plain flour 1 tsp fine sea salt 330ml/12fl 0z bottle of real ale 2 tbsp white wine vinegar 2 free-range egg yolks1 tbsp white wine vinegar2 tsp Dijon mustard¼ tsp casterpinch fine sea salt150ml/5fl oz sunflower oil50ml/2fl oz extra virgin olive oil50g/2oz capers, drained and roughly chopped50g/2oz mini gherkins (cornichons), drained and thinly sliced2 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon 2 free-range egg yolks 1 tbsp white wine vinegar 2 tsp Dijon mustard ¼ tsp caster pinch fine sea salt 150ml/5fl oz sunflower oil 50ml/2fl oz extra virgin olive oil 50g/2oz capers, drained and roughly chopped 50g/2oz mini gherkins (cornichons), drained and thinly sliced 2 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon Method For the tartare sauce, whisk the egg yolks, vinegar, mustard, sugar and salt in a bowl with a large metal whisk until well combined. Gradually add the oil, a few drops at a time, whisking until the mayonnaise is smooth and very thick. Stir in the capers, gherkins, parsley, tarragon and plenty of freshly ground black pepper. Cover the surface of the sauce with clingfilm and set aside for 20 minutes.For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in two-thirds of the ale. Beat with a large metal whisk to make a smooth batter. Gently whisk in the remaining ale and the vinegar. Set aside.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)For the scampi, put four tablespoons of flour in a large, plastic food bag and season with salt. Add the scampi tails, one at a time, and shake to coat in the seasoned flour.Stir the batter and then dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place it in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp. Remove the scampi and drain on kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches.Spoon the sauce into four small dishes – ramekins are good – and put on four warmed plates. Divide the scampi amongst them, add lemon wedges for squeezing and serve. For the tartare sauce, whisk the egg yolks, vinegar, mustard, sugar and salt in a bowl with a large metal whisk until well combined. Gradually add the oil, a few drops at a time, whisking until the mayonnaise is smooth and very thick. For the tartare sauce, whisk the egg yolks, vinegar, mustard, sugar and salt in a bowl with a large metal whisk until well combined. Gradually add the oil, a few drops at a time, whisking until the mayonnaise is smooth and very thick. Stir in the capers, gherkins, parsley, tarragon and plenty of freshly ground black pepper. Cover the surface of the sauce with clingfilm and set aside for 20 minutes. Stir in the capers, gherkins, parsley, tarragon and plenty of freshly ground black pepper. Cover the surface of the sauce with clingfilm and set aside for 20 minutes. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in two-thirds of the ale. Beat with a large metal whisk to make a smooth batter. Gently whisk in the remaining ale and the vinegar. Set aside. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in two-thirds of the ale. Beat with a large metal whisk to make a smooth batter. Gently whisk in the remaining ale and the vinegar. Set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) For the scampi, put four tablespoons of flour in a large, plastic food bag and season with salt. Add the scampi tails, one at a time, and shake to coat in the seasoned flour. For the scampi, put four tablespoons of flour in a large, plastic food bag and season with salt. Add the scampi tails, one at a time, and shake to coat in the seasoned flour. Stir the batter and then dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place it in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp. Stir the batter and then dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place it in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp. Remove the scampi and drain on kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches. Remove the scampi and drain on kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches. Spoon the sauce into four small dishes – ramekins are good – and put on four warmed plates. Divide the scampi amongst them, add lemon wedges for squeezing and serve. Spoon the sauce into four small dishes – ramekins are good – and put on four warmed plates. Divide the scampi amongst them, add lemon wedges for squeezing and serve."
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} | 92e6b587e65ca22bd8befdc9bccb877f028f313f0f6a44859bb915a4a26627f1 | Langoustine linguine recipe
An average of 4.3 out of 5 stars from 3 ratings 3 whole langoustines 1 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper 3 whole langoustines 1 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 1 tbsp olive oil1 banana shallot, finely chopped 3 garlic cloves, chopped4 langoustine, heads and shells only1 tbsp tomato purée10 peppercorns5 fresh parsley stalks½ lemon, zest only50ml/2fl oz white wine50ml/2fl oz double cream250g/9oz linguine, cooked according to packet instructions 1 tbsp olive oil 1 banana shallot, finely chopped 3 garlic cloves, chopped 4 langoustine, heads and shells only 1 tbsp tomato purée 10 peppercorns 5 fresh parsley stalks ½ lemon, zest only 50ml/2fl oz white wine 50ml/2fl oz double cream 250g/9oz linguine, cooked according to packet instructions Method Preheat the oven to 200C/400F/Gas 6.For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through.For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes.Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume.Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan.Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper.Add the linguine and toss until well mixed into the sauce.To serve, place the linguine in a large bowl with the baked langoustines arranged on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through. For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through. For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes. For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes. Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume. Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume. Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan. Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan. Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper. Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper. Add the linguine and toss until well mixed into the sauce. Add the linguine and toss until well mixed into the sauce. To serve, place the linguine in a large bowl with the baked langoustines arranged on top. To serve, place the linguine in a large bowl with the baked langoustines arranged on top. | {
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"title": "Langoustine linguine recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings 3 whole langoustines 1 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper 3 whole langoustines 1 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 1 tbsp olive oil1 banana shallot, finely chopped 3 garlic cloves, chopped4 langoustine, heads and shells only1 tbsp tomato purée10 peppercorns5 fresh parsley stalks½ lemon, zest only50ml/2fl oz white wine50ml/2fl oz double cream250g/9oz linguine, cooked according to packet instructions 1 tbsp olive oil 1 banana shallot, finely chopped 3 garlic cloves, chopped 4 langoustine, heads and shells only 1 tbsp tomato purée 10 peppercorns 5 fresh parsley stalks ½ lemon, zest only 50ml/2fl oz white wine 50ml/2fl oz double cream 250g/9oz linguine, cooked according to packet instructions Method Preheat the oven to 200C/400F/Gas 6.For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through.For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes.Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume.Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan.Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper.Add the linguine and toss until well mixed into the sauce.To serve, place the linguine in a large bowl with the baked langoustines arranged on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through. For the baked langoustines, place the langoustines onto a large piece of aluminium foil on a baking sheet. Drizzle with oil, squeeze over the lemon juice and wrap up the foil to completely seal. Transfer to the oven and bake for 10-15 minutes, or until completely cooked through. For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes. For the linguini, heat the oil in a frying pan, add the shallot and garlic and fry until soft. Add the langoustine shells and heads and tomato purée and cook for 1-2 minutes. Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume. Add the peppercorns, parsley stalks, lemon zest and white wine, bring to the boil and reduce the wine by half its volume. Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan. Add 150ml/4½fl oz boiling water and cook to reduce the liquid again by half, then pass through a sieve into a large frying pan. Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper. Add the double cream, bring to the boil, then reduce until the sauce has thickened and season, to taste, with salt and freshly ground black pepper. Add the linguine and toss until well mixed into the sauce. Add the linguine and toss until well mixed into the sauce. To serve, place the linguine in a large bowl with the baked langoustines arranged on top. To serve, place the linguine in a large bowl with the baked langoustines arranged on top."
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} | cea0517bbb6486b6aab86e4cec4c22637c5a7605996bb856bdce35e53971e523 | Minced meat sarma recipe
An average of 5.0 out of 5 stars from 2 ratings Look for white baldo rice to make this Turkish dish of cabbage leaves stuffed with spicy minced lamb, served with garlicky yoghurt and sweet aleppo pepper butter. 250g/9oz white baldo rice (or similar white short grain rice)1 whole Savoy cabbage or white cabbageolive oil1 onion, diced6 garlic cloves, chopped40g/1½ oz tomato purée300g/10½oz lamb mince1 tbsp sweet aleppo pepper1 tbsp ground cumin1 tbsp dried oregano1 tbsp fresh parsley, chopped300ml/12fl oz chicken stock125g/4½oz unsalted butter250g/9oz Turkish yoghurt, to servesea salt, to taste 250g/9oz white baldo rice (or similar white short grain rice) 1 whole Savoy cabbage or white cabbage olive oil 1 onion, diced 6 garlic cloves, chopped 40g/1½ oz tomato purée 300g/10½oz lamb mince 1 tbsp sweet aleppo pepper 1 tbsp ground cumin 1 tbsp dried oregano 1 tbsp fresh parsley, chopped 300ml/12fl oz chicken stock 125g/4½oz unsalted butter 250g/9oz Turkish yoghurt, to serve sea salt, to taste Method Put the rice in a large pan of water, bring to the boil and then remove from the heat – it should be par-cooked until al dente. Drain and then leave to cool.Make incisions on the core of the cabbage with a sharp knife and add it to a pan of boiling water. Simmer for 5–10 minutes, gently pulling away the outer leaves with tongs as they begin to soften. Then drain the cabbage.Heat a splash of oil in a pan over a medium heat and add the onion and 4 chopped garlic cloves. Cook for a few minutes then add the tomato purée and cook for 2–3 minutes more. Tip in the lamb mince and cook until browned. Add half the sweet aleppo pepper, cumin, oregano and black pepper to the mince and stir well. Add the parsley once the mince is cooked through, then remove from the heat and leave to cool.Preheat the oven to 200C/180C Fan/Gas 5.Mix together the cooked rice and mince and set aside for the filling.Trim the base of the cabbage leaves so they are roughly the same thickness. Fill a quarter of the leaves with the mince mixture and roll up until tight, tucking in the sides as you roll (similar to rolling a spring roll).Lay the cabbage rolls in an oven-proof tray and fill with the hot chicken stock, then cook in the oven for 10–15 minutes.While the cabbage is cooking, add the remaining two chopped garlic cloves to the yoghurt in a bowl, along with a splash of water and a pinch of sea salt. Melt the butter in a pan, over a medium heat. Once melted, add the reserved aleppo pepper. Allow it to foam and keep stirring. Remove from the heat.Spread the yoghurt mix on the base of the plate and place two cabbage rolls on top. Finish with a drizzle of the aleppo butter. Put the rice in a large pan of water, bring to the boil and then remove from the heat – it should be par-cooked until al dente. Drain and then leave to cool. Put the rice in a large pan of water, bring to the boil and then remove from the heat – it should be par-cooked until al dente. Drain and then leave to cool. Make incisions on the core of the cabbage with a sharp knife and add it to a pan of boiling water. Simmer for 5–10 minutes, gently pulling away the outer leaves with tongs as they begin to soften. Then drain the cabbage. Make incisions on the core of the cabbage with a sharp knife and add it to a pan of boiling water. Simmer for 5–10 minutes, gently pulling away the outer leaves with tongs as they begin to soften. Then drain the cabbage. Heat a splash of oil in a pan over a medium heat and add the onion and 4 chopped garlic cloves. Cook for a few minutes then add the tomato purée and cook for 2–3 minutes more. Tip in the lamb mince and cook until browned. Add half the sweet aleppo pepper, cumin, oregano and black pepper to the mince and stir well. Add the parsley once the mince is cooked through, then remove from the heat and leave to cool. Heat a splash of oil in a pan over a medium heat and add the onion and 4 chopped garlic cloves. Cook for a few minutes then add the tomato purée and cook for 2–3 minutes more. Tip in the lamb mince and cook until browned. Add half the sweet aleppo pepper, cumin, oregano and black pepper to the mince and stir well. Add the parsley once the mince is cooked through, then remove from the heat and leave to cool. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Mix together the cooked rice and mince and set aside for the filling. Mix together the cooked rice and mince and set aside for the filling. Trim the base of the cabbage leaves so they are roughly the same thickness. Fill a quarter of the leaves with the mince mixture and roll up until tight, tucking in the sides as you roll (similar to rolling a spring roll). Trim the base of the cabbage leaves so they are roughly the same thickness. Fill a quarter of the leaves with the mince mixture and roll up until tight, tucking in the sides as you roll (similar to rolling a spring roll). Lay the cabbage rolls in an oven-proof tray and fill with the hot chicken stock, then cook in the oven for 10–15 minutes. Lay the cabbage rolls in an oven-proof tray and fill with the hot chicken stock, then cook in the oven for 10–15 minutes. While the cabbage is cooking, add the remaining two chopped garlic cloves to the yoghurt in a bowl, along with a splash of water and a pinch of sea salt. While the cabbage is cooking, add the remaining two chopped garlic cloves to the yoghurt in a bowl, along with a splash of water and a pinch of sea salt. Melt the butter in a pan, over a medium heat. Once melted, add the reserved aleppo pepper. Allow it to foam and keep stirring. Remove from the heat. Melt the butter in a pan, over a medium heat. Once melted, add the reserved aleppo pepper. Allow it to foam and keep stirring. Remove from the heat. Spread the yoghurt mix on the base of the plate and place two cabbage rolls on top. Finish with a drizzle of the aleppo butter. Spread the yoghurt mix on the base of the plate and place two cabbage rolls on top. Finish with a drizzle of the aleppo butter. | {
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"type": "HowTo",
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"title": "Minced meat sarma recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Look for white baldo rice to make this Turkish dish of cabbage leaves stuffed with spicy minced lamb, served with garlicky yoghurt and sweet aleppo pepper butter. 250g/9oz white baldo rice (or similar white short grain rice)1 whole Savoy cabbage or white cabbageolive oil1 onion, diced6 garlic cloves, chopped40g/1½ oz tomato purée300g/10½oz lamb mince1 tbsp sweet aleppo pepper1 tbsp ground cumin1 tbsp dried oregano1 tbsp fresh parsley, chopped300ml/12fl oz chicken stock125g/4½oz unsalted butter250g/9oz Turkish yoghurt, to servesea salt, to taste 250g/9oz white baldo rice (or similar white short grain rice) 1 whole Savoy cabbage or white cabbage olive oil 1 onion, diced 6 garlic cloves, chopped 40g/1½ oz tomato purée 300g/10½oz lamb mince 1 tbsp sweet aleppo pepper 1 tbsp ground cumin 1 tbsp dried oregano 1 tbsp fresh parsley, chopped 300ml/12fl oz chicken stock 125g/4½oz unsalted butter 250g/9oz Turkish yoghurt, to serve sea salt, to taste Method Put the rice in a large pan of water, bring to the boil and then remove from the heat – it should be par-cooked until al dente. Drain and then leave to cool.Make incisions on the core of the cabbage with a sharp knife and add it to a pan of boiling water. Simmer for 5–10 minutes, gently pulling away the outer leaves with tongs as they begin to soften. Then drain the cabbage.Heat a splash of oil in a pan over a medium heat and add the onion and 4 chopped garlic cloves. Cook for a few minutes then add the tomato purée and cook for 2–3 minutes more. Tip in the lamb mince and cook until browned. Add half the sweet aleppo pepper, cumin, oregano and black pepper to the mince and stir well. Add the parsley once the mince is cooked through, then remove from the heat and leave to cool.Preheat the oven to 200C/180C Fan/Gas 5.Mix together the cooked rice and mince and set aside for the filling.Trim the base of the cabbage leaves so they are roughly the same thickness. Fill a quarter of the leaves with the mince mixture and roll up until tight, tucking in the sides as you roll (similar to rolling a spring roll).Lay the cabbage rolls in an oven-proof tray and fill with the hot chicken stock, then cook in the oven for 10–15 minutes.While the cabbage is cooking, add the remaining two chopped garlic cloves to the yoghurt in a bowl, along with a splash of water and a pinch of sea salt. Melt the butter in a pan, over a medium heat. Once melted, add the reserved aleppo pepper. Allow it to foam and keep stirring. Remove from the heat.Spread the yoghurt mix on the base of the plate and place two cabbage rolls on top. Finish with a drizzle of the aleppo butter. Put the rice in a large pan of water, bring to the boil and then remove from the heat – it should be par-cooked until al dente. Drain and then leave to cool. Put the rice in a large pan of water, bring to the boil and then remove from the heat – it should be par-cooked until al dente. Drain and then leave to cool. Make incisions on the core of the cabbage with a sharp knife and add it to a pan of boiling water. Simmer for 5–10 minutes, gently pulling away the outer leaves with tongs as they begin to soften. Then drain the cabbage. Make incisions on the core of the cabbage with a sharp knife and add it to a pan of boiling water. Simmer for 5–10 minutes, gently pulling away the outer leaves with tongs as they begin to soften. Then drain the cabbage. Heat a splash of oil in a pan over a medium heat and add the onion and 4 chopped garlic cloves. Cook for a few minutes then add the tomato purée and cook for 2–3 minutes more. Tip in the lamb mince and cook until browned. Add half the sweet aleppo pepper, cumin, oregano and black pepper to the mince and stir well. Add the parsley once the mince is cooked through, then remove from the heat and leave to cool. Heat a splash of oil in a pan over a medium heat and add the onion and 4 chopped garlic cloves. Cook for a few minutes then add the tomato purée and cook for 2–3 minutes more. Tip in the lamb mince and cook until browned. Add half the sweet aleppo pepper, cumin, oregano and black pepper to the mince and stir well. Add the parsley once the mince is cooked through, then remove from the heat and leave to cool. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Mix together the cooked rice and mince and set aside for the filling. Mix together the cooked rice and mince and set aside for the filling. Trim the base of the cabbage leaves so they are roughly the same thickness. Fill a quarter of the leaves with the mince mixture and roll up until tight, tucking in the sides as you roll (similar to rolling a spring roll). Trim the base of the cabbage leaves so they are roughly the same thickness. Fill a quarter of the leaves with the mince mixture and roll up until tight, tucking in the sides as you roll (similar to rolling a spring roll). Lay the cabbage rolls in an oven-proof tray and fill with the hot chicken stock, then cook in the oven for 10–15 minutes. Lay the cabbage rolls in an oven-proof tray and fill with the hot chicken stock, then cook in the oven for 10–15 minutes. While the cabbage is cooking, add the remaining two chopped garlic cloves to the yoghurt in a bowl, along with a splash of water and a pinch of sea salt. While the cabbage is cooking, add the remaining two chopped garlic cloves to the yoghurt in a bowl, along with a splash of water and a pinch of sea salt. Melt the butter in a pan, over a medium heat. Once melted, add the reserved aleppo pepper. Allow it to foam and keep stirring. Remove from the heat. Melt the butter in a pan, over a medium heat. Once melted, add the reserved aleppo pepper. Allow it to foam and keep stirring. Remove from the heat. Spread the yoghurt mix on the base of the plate and place two cabbage rolls on top. Finish with a drizzle of the aleppo butter. Spread the yoghurt mix on the base of the plate and place two cabbage rolls on top. Finish with a drizzle of the aleppo butter."
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} | e17bc1b7570e36e551b9fceb81a2cb85e99b698dddcdffd0466aa968910529f2 | Aubergine gratin with tomato sauce and salad recipe
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down.Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened.Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain.Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella.Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick.Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce. Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper.Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling.For the salad, mix the rocket and parmesan shavings together in a bowl.Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper.Add the rocket and parmesan to the dressing and mix well to combine. To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside. For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down. For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm. For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened. For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened. Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain. Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain. Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella. Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella. Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick. Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick. Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce. Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce. Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper. Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper. Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling. Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling. For the salad, mix the rocket and parmesan shavings together in a bowl. For the salad, mix the rocket and parmesan shavings together in a bowl. Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Add the rocket and parmesan to the dressing and mix well to combine. Add the rocket and parmesan to the dressing and mix well to combine. To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside. To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside. | {
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"title": "Aubergine gratin with tomato sauce and salad recipe",
"content": "For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down.Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened.Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain.Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella.Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick.Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce. Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper.Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling.For the salad, mix the rocket and parmesan shavings together in a bowl.Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper.Add the rocket and parmesan to the dressing and mix well to combine. To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside. For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down. For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm. For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened. For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened. Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain. Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain. Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella. Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella. Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick. Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick. Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce. Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce. Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper. Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper. Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling. Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling. For the salad, mix the rocket and parmesan shavings together in a bowl. For the salad, mix the rocket and parmesan shavings together in a bowl. Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Add the rocket and parmesan to the dressing and mix well to combine. Add the rocket and parmesan to the dressing and mix well to combine. To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside. To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside."
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} | 23f9effa94cffdadb3bc711369662e2a24d6b149dbe2292f5ab82c99b30b35d2 | Ragù alla Napoletana recipe
An average of 4.3 out of 5 stars from 6 ratings Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. 5 tbsp extra virgin olive oil 1 small onion, finely chopped 500g/1lb 2oz topside of beef, chopped into medium-sized pieces 500g/1lb 2oz pork ribs 200g/7oz Italian pork sausages 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 3 x 400g/14oz tins chopped tomatoes handful fresh basil leaves salt and freshly ground black pepperpasta or bread, to serve 5 tbsp extra virgin olive oil 1 small onion, finely chopped 500g/1lb 2oz topside of beef, chopped into medium-sized pieces 500g/1lb 2oz pork ribs 200g/7oz Italian pork sausages 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 3 x 400g/14oz tins chopped tomatoes handful fresh basil leaves salt and freshly ground black pepper pasta or bread, to serve Method Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened. Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches). Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third. Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce. Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened. Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened. Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches). Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches). Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third. Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third. Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well. Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce. | {
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"title": "Ragù alla Napoletana recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. 5 tbsp extra virgin olive oil 1 small onion, finely chopped 500g/1lb 2oz topside of beef, chopped into medium-sized pieces 500g/1lb 2oz pork ribs 200g/7oz Italian pork sausages 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 3 x 400g/14oz tins chopped tomatoes handful fresh basil leaves salt and freshly ground black pepperpasta or bread, to serve 5 tbsp extra virgin olive oil 1 small onion, finely chopped 500g/1lb 2oz topside of beef, chopped into medium-sized pieces 500g/1lb 2oz pork ribs 200g/7oz Italian pork sausages 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 3 x 400g/14oz tins chopped tomatoes handful fresh basil leaves salt and freshly ground black pepper pasta or bread, to serve Method Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened. Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches). Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third. Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce. Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened. Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened. Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches). Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches). Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third. Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third. Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well. Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce."
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} | 90f32fc5af6badc25236770bcefa7eab4542441aec468388239d425615c9c255 | Calf's liver with sweet and sour onions recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/calves_liver_with_sweet_88165_16x9.jpg Simon Hopkinson’s calf’s liver recipe is best served with softly creamed potatoes, or polenta. 2 tbsp olive oil25g/1oz butter2 red onions, thinly slicedsalt and freshly ground black pepper4 thin slices of calf's liver, cut into thin strips 1 tbsp sherry vinegar1 tbsp crème de cassis1 tbsp chopped fresh parsley 2 tbsp olive oil 25g/1oz butter 2 red onions, thinly sliced salt and freshly ground black pepper 4 thin slices of calf's liver, cut into thin strips 1 tbsp sherry vinegar 1 tbsp crème de cassis 1 tbsp chopped fresh parsley Method Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside.Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together.Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions onto hot plates and serve at once. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside. Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together. Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together. Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions onto hot plates and serve at once. Place the liver and onions onto hot plates and serve at once. | {
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"title": "Calf's liver with sweet and sour onions recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/calves_liver_with_sweet_88165_16x9.jpg Simon Hopkinson’s calf’s liver recipe is best served with softly creamed potatoes, or polenta. 2 tbsp olive oil25g/1oz butter2 red onions, thinly slicedsalt and freshly ground black pepper4 thin slices of calf's liver, cut into thin strips 1 tbsp sherry vinegar1 tbsp crème de cassis1 tbsp chopped fresh parsley 2 tbsp olive oil 25g/1oz butter 2 red onions, thinly sliced salt and freshly ground black pepper 4 thin slices of calf's liver, cut into thin strips 1 tbsp sherry vinegar 1 tbsp crème de cassis 1 tbsp chopped fresh parsley Method Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside.Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together.Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions onto hot plates and serve at once. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside. Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together. Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together. Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions onto hot plates and serve at once. Place the liver and onions onto hot plates and serve at once."
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} | 26b818f3e36b6537937f280155e2b069e203e281c53fadb18e7ed79a529bce61 | Creamy pea gnocchi recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_pea_gnocchi_04250_16x9.jpg Transform a packet of gnocchi into a creamy dinner in no time with just a few store cupboard ingredients. 1 tbsp olive oil1 banana shallot, finely chopped125ml/4fl oz dry white wine100ml/3½fl oz double cream1 small lemon, zest, plus juice to taste500g packet potato gnocchi100g/3½oz frozen peassalt and freshly ground black pepperfreshly grated Parmesan, to serve 1 tbsp olive oil 1 banana shallot, finely chopped 125ml/4fl oz dry white wine 100ml/3½fl oz double cream 1 small lemon, zest, plus juice to taste 500g packet potato gnocchi 100g/3½oz frozen peas salt and freshly ground black pepper freshly grated Parmesan, to serve Method Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured.Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi.Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes.Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water.Remove from the heat and add black pepper and lemon juice, to taste.Serve in warm bowls, topped with a generous sprinkle of Parmesan. Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured. Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured. Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi. Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi. Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes. Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes. Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water. Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water. Remove from the heat and add black pepper and lemon juice, to taste. Remove from the heat and add black pepper and lemon juice, to taste. Serve in warm bowls, topped with a generous sprinkle of Parmesan. Serve in warm bowls, topped with a generous sprinkle of Parmesan. Recipe tips This is a proper store cupboard or “What’s in the fridge?” supper! If you have any fresh parsley, dill, chives or basil left over, they would make delicious additions to stir through at the end. | {
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"title": "Creamy pea gnocchi recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_pea_gnocchi_04250_16x9.jpg Transform a packet of gnocchi into a creamy dinner in no time with just a few store cupboard ingredients. 1 tbsp olive oil1 banana shallot, finely chopped125ml/4fl oz dry white wine100ml/3½fl oz double cream1 small lemon, zest, plus juice to taste500g packet potato gnocchi100g/3½oz frozen peassalt and freshly ground black pepperfreshly grated Parmesan, to serve 1 tbsp olive oil 1 banana shallot, finely chopped 125ml/4fl oz dry white wine 100ml/3½fl oz double cream 1 small lemon, zest, plus juice to taste 500g packet potato gnocchi 100g/3½oz frozen peas salt and freshly ground black pepper freshly grated Parmesan, to serve Method Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured.Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi.Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes.Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water.Remove from the heat and add black pepper and lemon juice, to taste.Serve in warm bowls, topped with a generous sprinkle of Parmesan. Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured. Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured. Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi. Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi. Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes. Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes. Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water. Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water. Remove from the heat and add black pepper and lemon juice, to taste. Remove from the heat and add black pepper and lemon juice, to taste. Serve in warm bowls, topped with a generous sprinkle of Parmesan. Serve in warm bowls, topped with a generous sprinkle of Parmesan. Recipe tips This is a proper store cupboard or “What’s in the fridge?” supper! If you have any fresh parsley, dill, chives or basil left over, they would make delicious additions to stir through at the end."
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} | ca895036ba1bc329d80416c6b6e9abd18ec85a0e10471e6a445e0303b373cf75 | Linguine aglio e olio and chicken Milanese recipe
An average of 0.0 out of 5 stars from 0 ratings Crispy, breaded chicken breast fried in butter until golden, served alongside extra virgin olive oil and garlic linguine. It’s Italian comfort food as its very best. 2 chicken supreme, bone in and skin removed100g/3½oz flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten 100g/3½oz dried breadcrumbs 50g/1¾oz unsalted butter30g/1oz fresh basil 2 lemon, 1 wedged 1 juiced50ml/2fl oz olive oil 2 chicken supreme, bone in and skin removed 100g/3½oz flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten 100g/3½oz dried breadcrumbs 50g/1¾oz unsalted butter 30g/1oz fresh basil 2 lemon, 1 wedged 1 juiced 50ml/2fl oz olive oil 250g/9oz fresh linguine 30–50ml/1fl oz–2fl oz extra virgin olive oil6 garlic cloves, slicedpinch chilli flakes1 tbsp finely chopped fresh parsley 50g/1¾oz Parmesan salt and freshly ground black pepper 250g/9oz fresh linguine 30–50ml/1fl oz–2fl oz extra virgin olive oil 6 garlic cloves, sliced pinch chilli flakes 1 tbsp finely chopped fresh parsley 50g/1¾oz Parmesan salt and freshly ground black pepper wild rocket 1 lemon, cut into wedgesParmesan shavings wild rocket 1 lemon, cut into wedges Parmesan shavings Method Pre-heat the oven to 200C/180C Fan/Gas 6.Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened. Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs. Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden.Then put on a baking tray and place in the oven for 10–15 minutes until cooked through.Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge. For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes. Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan. Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened. Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened. Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs. Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs. Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden. Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden. Then put on a baking tray and place in the oven for 10–15 minutes until cooked through. Then put on a baking tray and place in the oven for 10–15 minutes until cooked through. Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge. Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge. For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes. For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes. Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan. Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan. Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken. Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken. | {
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"title": "Linguine aglio e olio and chicken Milanese recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Crispy, breaded chicken breast fried in butter until golden, served alongside extra virgin olive oil and garlic linguine. It’s Italian comfort food as its very best. 2 chicken supreme, bone in and skin removed100g/3½oz flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten 100g/3½oz dried breadcrumbs 50g/1¾oz unsalted butter30g/1oz fresh basil 2 lemon, 1 wedged 1 juiced50ml/2fl oz olive oil 2 chicken supreme, bone in and skin removed 100g/3½oz flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten 100g/3½oz dried breadcrumbs 50g/1¾oz unsalted butter 30g/1oz fresh basil 2 lemon, 1 wedged 1 juiced 50ml/2fl oz olive oil 250g/9oz fresh linguine 30–50ml/1fl oz–2fl oz extra virgin olive oil6 garlic cloves, slicedpinch chilli flakes1 tbsp finely chopped fresh parsley 50g/1¾oz Parmesan salt and freshly ground black pepper 250g/9oz fresh linguine 30–50ml/1fl oz–2fl oz extra virgin olive oil 6 garlic cloves, sliced pinch chilli flakes 1 tbsp finely chopped fresh parsley 50g/1¾oz Parmesan salt and freshly ground black pepper wild rocket 1 lemon, cut into wedgesParmesan shavings wild rocket 1 lemon, cut into wedges Parmesan shavings Method Pre-heat the oven to 200C/180C Fan/Gas 6.Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened. Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs. Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden.Then put on a baking tray and place in the oven for 10–15 minutes until cooked through.Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge. For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes. Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan. Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened. Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened. Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs. Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs. Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden. Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden. Then put on a baking tray and place in the oven for 10–15 minutes until cooked through. Then put on a baking tray and place in the oven for 10–15 minutes until cooked through. Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge. Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge. For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes. For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes. Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan. Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan. Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken. Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken."
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} | 06fba53fb8ff1d85205ed042bd22f877d8f7d3684d0015af82ea9d36789ca3a5 | Seared tuna steak with puttanesca linguine recipe
An average of 4.0 out of 5 stars from 2 ratings A simple dinner to throw together at the end of a busy day, packed with flavour and protein. 3 tbsp olive oil1 onion, chopped3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz black olives, chopped1 bunch fresh basil, chopped300g/10½oz fresh linguine, to serve 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz black olives, chopped 1 bunch fresh basil, chopped 300g/10½oz fresh linguine, to serve 200g/7oz tuna steaksalt and freshly ground black pepper 200g/7oz tuna steak salt and freshly ground black pepper Method To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. | {
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"title": "Seared tuna steak with puttanesca linguine recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings A simple dinner to throw together at the end of a busy day, packed with flavour and protein. 3 tbsp olive oil1 onion, chopped3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz black olives, chopped1 bunch fresh basil, chopped300g/10½oz fresh linguine, to serve 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz black olives, chopped 1 bunch fresh basil, chopped 300g/10½oz fresh linguine, to serve 200g/7oz tuna steaksalt and freshly ground black pepper 200g/7oz tuna steak salt and freshly ground black pepper Method To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil."
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} | 3da24a7201e39adefc13959edc278bc12e86640d394f7bfc94df29227382b571 | Linguine with gorgonzola, pecans and chocolate recipe
An average of 2.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguine_with_gorgonzola_91981_16x9.jpg Chocolate and pasta might seem an unlikely combination, but this dish is deeply delicious. The 100% chocolate works like a spice here, providing contrast to the creamy gorgonzola and magnifying the savoury notes of the Parmesan. 25g/1oz pecan nuts1 tbsp unsalted butter2 fat garlic cloves, finely chopped1 tbsp thyme leaves, finely chopped80ml/2¾fl oz double cream3 tbsp dry white wine100g/3½oz gorgonzola dolce, chopped40g/1½oz Parmesan, finely grated 250g/9oz fresh linguine½ lemon, grated zest onlysalt and freshly ground black peppergrated dark chocolate (100% cocoa solids) or finely ground cacao nibs, to serve 25g/1oz pecan nuts 1 tbsp unsalted butter 2 fat garlic cloves, finely chopped 1 tbsp thyme leaves, finely chopped 80ml/2¾fl oz double cream 3 tbsp dry white wine 100g/3½oz gorgonzola dolce, chopped 40g/1½oz Parmesan, finely grated 250g/9oz fresh linguine ½ lemon, grated zest only salt and freshly ground black pepper grated dark chocolate (100% cocoa solids) or finely ground cacao nibs, to serve Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium–low heat for 2–3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted.Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium–low heat for 2–3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium–low heat for 2–3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted. Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs. | {
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"content": "An average of 2.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguine_with_gorgonzola_91981_16x9.jpg Chocolate and pasta might seem an unlikely combination, but this dish is deeply delicious. The 100% chocolate works like a spice here, providing contrast to the creamy gorgonzola and magnifying the savoury notes of the Parmesan. 25g/1oz pecan nuts1 tbsp unsalted butter2 fat garlic cloves, finely chopped1 tbsp thyme leaves, finely chopped80ml/2¾fl oz double cream3 tbsp dry white wine100g/3½oz gorgonzola dolce, chopped40g/1½oz Parmesan, finely grated 250g/9oz fresh linguine½ lemon, grated zest onlysalt and freshly ground black peppergrated dark chocolate (100% cocoa solids) or finely ground cacao nibs, to serve 25g/1oz pecan nuts 1 tbsp unsalted butter 2 fat garlic cloves, finely chopped 1 tbsp thyme leaves, finely chopped 80ml/2¾fl oz double cream 3 tbsp dry white wine 100g/3½oz gorgonzola dolce, chopped 40g/1½oz Parmesan, finely grated 250g/9oz fresh linguine ½ lemon, grated zest only salt and freshly ground black pepper grated dark chocolate (100% cocoa solids) or finely ground cacao nibs, to serve Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium–low heat for 2–3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted.Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium–low heat for 2–3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted. Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium–low heat for 2–3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted. Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs."
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} | 1563e570cbbae94eb23e26f55c1e3615bfcf4ec580805d4b1f0e174ecf4b48f5 | Sea bass with tomatoes and mussels recipe
Sea bass with tomatoes and mussels (pesce affogato) An average of 5.0 out of 5 stars from 5 ratings Gennaro Contaldo’s pesce affogato can be enjoyed with the pasta as a starter followed by the sea bass as a main course, or you could serve both at the same time. 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is12 black or green olives 2 sea bass fillets30 ripe baby plum tomatoes, halved2 small bunches fresh parsley6 tbsp white wine 10 mussels, cleaned and beards removed10 clams, cleaned2 slices sourdough bread, toasted 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is 12 black or green olives 2 sea bass fillets 30 ripe baby plum tomatoes, halved 2 small bunches fresh parsley 6 tbsp white wine 10 mussels, cleaned and beards removed 10 clams, cleaned 2 slices sourdough bread, toasted Method Cook the linguine in a large saucepan of salted boiling water until al dente. In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt. Place the sea bass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes. Tap any mussels or clams that are partly open and discard those that do not close tightly. Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened. Carefully remove the sea bass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top. Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil. Enjoy the pasta as a starter followed by the sea bass as a main course or both at the same time. Cook the linguine in a large saucepan of salted boiling water until al dente. Cook the linguine in a large saucepan of salted boiling water until al dente. In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt. In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt. Place the sea bass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes. Place the sea bass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes. Tap any mussels or clams that are partly open and discard those that do not close tightly. Tap any mussels or clams that are partly open and discard those that do not close tightly. Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened. Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened. Carefully remove the sea bass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top. Carefully remove the sea bass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top. Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil. Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil. Enjoy the pasta as a starter followed by the sea bass as a main course or both at the same time. Enjoy the pasta as a starter followed by the sea bass as a main course or both at the same time. | {
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"content": "Sea bass with tomatoes and mussels (pesce affogato) An average of 5.0 out of 5 stars from 5 ratings Gennaro Contaldo’s pesce affogato can be enjoyed with the pasta as a starter followed by the sea bass as a main course, or you could serve both at the same time. 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is12 black or green olives 2 sea bass fillets30 ripe baby plum tomatoes, halved2 small bunches fresh parsley6 tbsp white wine 10 mussels, cleaned and beards removed10 clams, cleaned2 slices sourdough bread, toasted 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is 12 black or green olives 2 sea bass fillets 30 ripe baby plum tomatoes, halved 2 small bunches fresh parsley 6 tbsp white wine 10 mussels, cleaned and beards removed 10 clams, cleaned 2 slices sourdough bread, toasted Method Cook the linguine in a large saucepan of salted boiling water until al dente. In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt. Place the sea bass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes. Tap any mussels or clams that are partly open and discard those that do not close tightly. Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened. Carefully remove the sea bass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top. Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil. Enjoy the pasta as a starter followed by the sea bass as a main course or both at the same time. Cook the linguine in a large saucepan of salted boiling water until al dente. Cook the linguine in a large saucepan of salted boiling water until al dente. In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt. In the meantime, heat the olive oil in a saucepan, add the garlic, capers, chilli and olives and fry about 30–60 seconds. Add the tomatoes and season with salt. Place the sea bass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes. Place the sea bass fillets in the pan over the tomatoes and place a bunch of parsley over each fillet. Pour in the wine and 6 tablespoons of water. Cover with a lid and cook for about 6 minutes. Tap any mussels or clams that are partly open and discard those that do not close tightly. Tap any mussels or clams that are partly open and discard those that do not close tightly. Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened. Add the mussels and clams to the pan and continue to cook for a couple of minutes or so until the shells open up. Discard any mussels or clams that have not fully opened. Carefully remove the sea bass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top. Carefully remove the sea bass fillets and arrange each on a plate on top of a slice of toasted sourdough. Drizzle a little of the sauce and some olive oil over the top. Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil. Add the cooked linguine into the tomato sauce with the mussels and clams, mix well over the hob and serve immediately with a drizzle of olive oil. Enjoy the pasta as a starter followed by the sea bass as a main course or both at the same time. Enjoy the pasta as a starter followed by the sea bass as a main course or both at the same time."
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} | 53fc3f1861f937c07cb3ffbfdb7841da447e1b425ecc9b98f0b90282f9134d71 | Chocolate and orange panna cotta recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01vqy2d.jpg This velvety chocolate dessert is beautifully complimented by some fresh orange slices. It is simple to make and is ideal for dinner parties as it sits happily in the fridge for two days. You will need 10 individual 150ml/¼ pint pudding basins. If you don’t have little pudding basins, use ramekins, dariole moulds or just set the mixture in pretty little glasses. It will also set in a loaf tin and would slice easily too. sunflower or vegetable oil, for greasing1 litre/1¾pints pouring double cream200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine)7 oranges100g/3½oz caster sugar4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes. sunflower or vegetable oil, for greasing 1 litre/1¾pints pouring double cream 200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine) 7 oranges 100g/3½oz caster sugar 4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes. Method Very lightly oil the pudding basins or ramekins.Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges.When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved. Strain the mixture through a sieve and then divide equally between the oiled pudding basinsPlace in the fridge and allow the panna cotta to set overnight or for at least six hours.Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas.To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate. Very lightly oil the pudding basins or ramekins. Very lightly oil the pudding basins or ramekins. Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges. Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges. When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved. When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved. Strain the mixture through a sieve and then divide equally between the oiled pudding basins Strain the mixture through a sieve and then divide equally between the oiled pudding basins Place in the fridge and allow the panna cotta to set overnight or for at least six hours. Place in the fridge and allow the panna cotta to set overnight or for at least six hours. Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas. Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas. To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate. To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate. | {
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"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01vqy2d.jpg This velvety chocolate dessert is beautifully complimented by some fresh orange slices. It is simple to make and is ideal for dinner parties as it sits happily in the fridge for two days. You will need 10 individual 150ml/¼ pint pudding basins. If you don’t have little pudding basins, use ramekins, dariole moulds or just set the mixture in pretty little glasses. It will also set in a loaf tin and would slice easily too. sunflower or vegetable oil, for greasing1 litre/1¾pints pouring double cream200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine)7 oranges100g/3½oz caster sugar4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes. sunflower or vegetable oil, for greasing 1 litre/1¾pints pouring double cream 200g/8oz plain chocolate, finely chopped (50% cocoa solids is fine) 7 oranges 100g/3½oz caster sugar 4 leaves platinum grade gelatine or 9 leaves regular gelatin, soaked in water for 10 minutes. Method Very lightly oil the pudding basins or ramekins.Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges.When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved. Strain the mixture through a sieve and then divide equally between the oiled pudding basinsPlace in the fridge and allow the panna cotta to set overnight or for at least six hours.Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas.To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate. Very lightly oil the pudding basins or ramekins. Very lightly oil the pudding basins or ramekins. Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. Heat the double cream in a small pan until it comes to the boil. Remove from the heat, then stir in the chocolate and stir continuously until the chocolate has completely melted. Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges. Grate the zest of four oranges and add it to the chocolate cream. Squeeze the juice from two oranges and add eight tablespoons of the juice to the chocolate mixture with the sugar. Set aside all the remaining oranges. When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved. When the gelatin has softened, remove it from the water, shake off any excess water and place the gelatine into the hot chocolate mixture - stir until dissolved. Strain the mixture through a sieve and then divide equally between the oiled pudding basins Strain the mixture through a sieve and then divide equally between the oiled pudding basins Place in the fridge and allow the panna cotta to set overnight or for at least six hours. Place in the fridge and allow the panna cotta to set overnight or for at least six hours. Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas. Meanwhile, prepare the orange segments. Using a serrated knife, cut off all the peel and white pith from the remaining oranges (including the one that you have zested), working over a bowl to catch the juices. Cut between the orange membranes to remove the segments. Place the orange segments into the juice and chill in the fridge with the panna cottas. To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate. To turn out, fill a bowl with boiling water, then dip the moulds for just a second into the boiling water - no longer or the mixture will melt too much. Invert the moulds onto a plate to serve, with a few orange segments on each plate."
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} | f7d6caa005059fa06c5ca2e02f71b3b62335e25b05064b6c1408746e64366c8d | Limoncello-flavoured panna cotta with fresh strawberry sauce recipe
An average of 4.9 out of 5 stars from 7 ratings 3 gelatine leaves 250ml/8fl oz milk 250ml/8fl oz double cream 25g/1oz sugar 50ml/2oz limoncello liqueur 3 gelatine leaves 250ml/8fl oz milk 250ml/8fl oz double cream 25g/1oz sugar 50ml/2oz limoncello liqueur knob of butter 50g/2oz sugar 150g/5oz strawberries, quartered ½ lemon, juice onlyTo decorate: lemon slices dredged in icing sugar knob of butter 50g/2oz sugar 150g/5oz strawberries, quartered ½ lemon, juice only To decorate: lemon slices dredged in icing sugar Method Soften the gelatine leaves in cold water. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. Soften the gelatine leaves in cold water. Soften the gelatine leaves in cold water. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves. Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. | {
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"url": "https://www.bbc.co.uk/food/recipes/limoncelloflavouredp_11694",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Limoncello-flavoured panna cotta with fresh strawberry sauce recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings 3 gelatine leaves 250ml/8fl oz milk 250ml/8fl oz double cream 25g/1oz sugar 50ml/2oz limoncello liqueur 3 gelatine leaves 250ml/8fl oz milk 250ml/8fl oz double cream 25g/1oz sugar 50ml/2oz limoncello liqueur knob of butter 50g/2oz sugar 150g/5oz strawberries, quartered ½ lemon, juice onlyTo decorate: lemon slices dredged in icing sugar knob of butter 50g/2oz sugar 150g/5oz strawberries, quartered ½ lemon, juice only To decorate: lemon slices dredged in icing sugar Method Soften the gelatine leaves in cold water. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. Soften the gelatine leaves in cold water. Soften the gelatine leaves in cold water. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves. Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar."
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} | 6b66e5dceb760f74328b54f4c14dcd49040b41a30e102ce64ab4c741147b7a83 | Salmon ravioli recipe
An average of 5.0 out of 5 stars from 2 ratings Equipment: You'll need a pasta machine for this recipe. 100g/3½oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned100ml/3½fl oz double cream600g/1lb 5oz salmon fillet, skinned and choppedFew fresh coriander leaves, choppedfew fresh basil leaves, choppedsqueeze of lemon juice 100g/3½oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned 100ml/3½fl oz double cream 600g/1lb 5oz salmon fillet, skinned and chopped Few fresh coriander leaves, chopped few fresh basil leaves, chopped squeeze of lemon juice 1 tbsp soy sauce4 tbsp sesame oil (not toasted sesame oil)2 tbsp balsamic vinegar2.5cm/1in piece fresh ginger, peeled and slicedsalt and freshly ground black pepper 1 tbsp soy sauce 4 tbsp sesame oil (not toasted sesame oil) 2 tbsp balsamic vinegar 2.5cm/1in piece fresh ginger, peeled and sliced salt and freshly ground black pepper 500g/1lb 1½oz fresh pasta dough1 free-range egg, beatensplash olive oil 500g/1lb 1½oz fresh pasta dough 1 free-range egg, beaten splash olive oil 1 tbsp olive oil150g/5¼oz spinach leavessalt and freshly ground black pepper1-2 sprigs fresh basil, leaves torn1 sprig fresh dill, chopped1 sprig fresh flatleaf parsley, chopped3-4 pinches micro-cresses (optional), available from some supermarkets 1 tbsp olive oil 150g/5¼oz spinach leaves salt and freshly ground black pepper 1-2 sprigs fresh basil, leaves torn 1 sprig fresh dill, chopped 1 sprig fresh flatleaf parsley, chopped 3-4 pinches micro-cresses (optional), available from some supermarkets Method For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice.For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper.For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top.Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days).Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach.To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top. Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days). Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days). Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain. Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain. Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach. Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. | {
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"title": "Salmon ravioli recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Equipment: You'll need a pasta machine for this recipe. 100g/3½oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned100ml/3½fl oz double cream600g/1lb 5oz salmon fillet, skinned and choppedFew fresh coriander leaves, choppedfew fresh basil leaves, choppedsqueeze of lemon juice 100g/3½oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned 100ml/3½fl oz double cream 600g/1lb 5oz salmon fillet, skinned and chopped Few fresh coriander leaves, chopped few fresh basil leaves, chopped squeeze of lemon juice 1 tbsp soy sauce4 tbsp sesame oil (not toasted sesame oil)2 tbsp balsamic vinegar2.5cm/1in piece fresh ginger, peeled and slicedsalt and freshly ground black pepper 1 tbsp soy sauce 4 tbsp sesame oil (not toasted sesame oil) 2 tbsp balsamic vinegar 2.5cm/1in piece fresh ginger, peeled and sliced salt and freshly ground black pepper 500g/1lb 1½oz fresh pasta dough1 free-range egg, beatensplash olive oil 500g/1lb 1½oz fresh pasta dough 1 free-range egg, beaten splash olive oil 1 tbsp olive oil150g/5¼oz spinach leavessalt and freshly ground black pepper1-2 sprigs fresh basil, leaves torn1 sprig fresh dill, chopped1 sprig fresh flatleaf parsley, chopped3-4 pinches micro-cresses (optional), available from some supermarkets 1 tbsp olive oil 150g/5¼oz spinach leaves salt and freshly ground black pepper 1-2 sprigs fresh basil, leaves torn 1 sprig fresh dill, chopped 1 sprig fresh flatleaf parsley, chopped 3-4 pinches micro-cresses (optional), available from some supermarkets Method For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice.For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper.For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top.Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days).Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach.To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top. Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days). Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days). Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain. Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain. Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach. Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish."
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} | 6d12f475511a2bffc5a909ad9b266a3fa4e168baccdcbccad64766006de0beb2 | Green pasta ravioli with burrata mozzarella recipe
An average of 5.0 out of 5 stars from 2 ratings Give homemade pasta a go – it isn’t as difficult as you might think. Here it’s coloured green with spinach then stuffed with a buttery variety of mozzarella and warmed just before serving in butter infused with rosemary. 300g/10½oz Italian ‘00’ flour 2 free-range eggspinch salt75g/2½oz well-drained, puréed cooked spinach 300g/10½oz Italian ‘00’ flour 2 free-range eggs pinch salt 75g/2½oz well-drained, puréed cooked spinach 600g/1lb 5oz burrata mozzarella cheese50g/1¾oz parmesan, freshly grated 600g/1lb 5oz burrata mozzarella cheese 50g/1¾oz parmesan, freshly grated 60g/2¼oz unsalted butter20g/¾oz pine nuts, toasted1 tbsp fresh rosemary leaves80g/3oz parmesan, freshly grated 60g/2¼oz unsalted butter 20g/¾oz pine nuts, toasted 1 tbsp fresh rosemary leaves 80g/3oz parmesan, freshly grated Method To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste.Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough. Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour.Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces.Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan.Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli. Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan. Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts. Serve the pasta on warmed plates, sprinkled with more parmesan. To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough. Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough. Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour. Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour. Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces. Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces. Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan. Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan. Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli. Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli. Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan. Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan. Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts. Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts. Serve the pasta on warmed plates, sprinkled with more parmesan. Serve the pasta on warmed plates, sprinkled with more parmesan. | {
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"title": "Green pasta ravioli with burrata mozzarella recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Give homemade pasta a go – it isn’t as difficult as you might think. Here it’s coloured green with spinach then stuffed with a buttery variety of mozzarella and warmed just before serving in butter infused with rosemary. 300g/10½oz Italian ‘00’ flour 2 free-range eggspinch salt75g/2½oz well-drained, puréed cooked spinach 300g/10½oz Italian ‘00’ flour 2 free-range eggs pinch salt 75g/2½oz well-drained, puréed cooked spinach 600g/1lb 5oz burrata mozzarella cheese50g/1¾oz parmesan, freshly grated 600g/1lb 5oz burrata mozzarella cheese 50g/1¾oz parmesan, freshly grated 60g/2¼oz unsalted butter20g/¾oz pine nuts, toasted1 tbsp fresh rosemary leaves80g/3oz parmesan, freshly grated 60g/2¼oz unsalted butter 20g/¾oz pine nuts, toasted 1 tbsp fresh rosemary leaves 80g/3oz parmesan, freshly grated Method To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste.Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough. Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour.Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces.Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan.Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli. Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan. Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts. Serve the pasta on warmed plates, sprinkled with more parmesan. To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough. Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough. Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour. Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour. Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces. Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces. Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan. Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan. Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli. Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli. Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan. Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan. Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts. Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts. Serve the pasta on warmed plates, sprinkled with more parmesan. Serve the pasta on warmed plates, sprinkled with more parmesan."
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} | 04db0280c228fb96dacbc4b8ef5d85f87509169a488dddef805e698fb3fc5aa8 | Crab and prawn ravioli with seafood bisque recipe
An average of 5.0 out of 5 stars from 4 ratings Soft pasta filled with zesty seafood and served in a full-flavoured seafood bisque. 450g/1lb ‘00’ flour3 large free-range eggs, beaten, plus 2 yolks1 unwaxed lemon, finely grated zest onlysaltsemolina flour, for dusting 450g/1lb ‘00’ flour 3 large free-range eggs, beaten, plus 2 yolks 1 unwaxed lemon, finely grated zest only salt semolina flour, for dusting 1 tbsp olive oil 150g/5½oz raw prawns in their shellssqueeze lemon juice150g/5½oz white crab meat50g/1¾oz brown crab meat1 free-range egg white, plus 1 egg, beaten1 tbsp finely chopped fresh chivesfreshly ground black pepper 1 tbsp olive oil 150g/5½oz raw prawns in their shells squeeze lemon juice 150g/5½oz white crab meat 50g/1¾oz brown crab meat 1 free-range egg white, plus 1 egg, beaten 1 tbsp finely chopped fresh chives freshly ground black pepper 1 tbsp olive oil 1 small onion, roughly chopped1 garlic clove, crushed3 tbsp brandy2 tomatoes, roughly chopped1 bay leaf1 tbsp tomato purée1 star anise 300ml/10fl oz shellfish (or fish) stock125ml/4fl oz double cream 1 tbsp olive oil 1 small onion, roughly chopped 1 garlic clove, crushed 3 tbsp brandy 2 tomatoes, roughly chopped 1 bay leaf 1 tbsp tomato purée 1 star anise 300ml/10fl oz shellfish (or fish) stock 125ml/4fl oz double cream handful fresh chives, finely choppedextra virgin olive oil handful fresh chives, finely chopped extra virgin olive oil Method To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes.Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later.Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside.To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes.Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste. To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli.Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat.Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil. To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes. To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes. Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later. Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later. Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside. Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside. To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes. To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes. Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste. Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste. To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli. To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli. Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat. Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat. Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil. Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil. | {
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"title": "Crab and prawn ravioli with seafood bisque recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Soft pasta filled with zesty seafood and served in a full-flavoured seafood bisque. 450g/1lb ‘00’ flour3 large free-range eggs, beaten, plus 2 yolks1 unwaxed lemon, finely grated zest onlysaltsemolina flour, for dusting 450g/1lb ‘00’ flour 3 large free-range eggs, beaten, plus 2 yolks 1 unwaxed lemon, finely grated zest only salt semolina flour, for dusting 1 tbsp olive oil 150g/5½oz raw prawns in their shellssqueeze lemon juice150g/5½oz white crab meat50g/1¾oz brown crab meat1 free-range egg white, plus 1 egg, beaten1 tbsp finely chopped fresh chivesfreshly ground black pepper 1 tbsp olive oil 150g/5½oz raw prawns in their shells squeeze lemon juice 150g/5½oz white crab meat 50g/1¾oz brown crab meat 1 free-range egg white, plus 1 egg, beaten 1 tbsp finely chopped fresh chives freshly ground black pepper 1 tbsp olive oil 1 small onion, roughly chopped1 garlic clove, crushed3 tbsp brandy2 tomatoes, roughly chopped1 bay leaf1 tbsp tomato purée1 star anise 300ml/10fl oz shellfish (or fish) stock125ml/4fl oz double cream 1 tbsp olive oil 1 small onion, roughly chopped 1 garlic clove, crushed 3 tbsp brandy 2 tomatoes, roughly chopped 1 bay leaf 1 tbsp tomato purée 1 star anise 300ml/10fl oz shellfish (or fish) stock 125ml/4fl oz double cream handful fresh chives, finely choppedextra virgin olive oil handful fresh chives, finely chopped extra virgin olive oil Method To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes.Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later.Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside.To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes.Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste. To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli.Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat.Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil. To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes. To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes. Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later. Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later. Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside. Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside. To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes. To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes. Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste. Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste. To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli. To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli. Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat. Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat. Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil. Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil."
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} | 8ef2a01b637cac972d07044f6cac03f84388756cdb4635eded8257893badfb60 | Tortellini with spinach and ricotta recipe
For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta.Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half.Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling.They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. While the pasta is cooking make the sauce. Preheat the grill to hot.Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them.Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour. Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta. Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta. Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper. Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half. Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling. Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. While the pasta is cooking make the sauce. Preheat the grill to hot. While the pasta is cooking make the sauce. Preheat the grill to hot. Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them. Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan. | {
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"delivery_version": "v1.0",
"title": "Tortellini with spinach and ricotta recipe",
"content": "For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta.Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half.Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling.They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. While the pasta is cooking make the sauce. Preheat the grill to hot.Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them.Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour. Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta. Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta. Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper. Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half. Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling. Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. While the pasta is cooking make the sauce. Preheat the grill to hot. While the pasta is cooking make the sauce. Preheat the grill to hot. Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them. Toast the pine nuts under the grill or in a dry frying pan. They are quick to brown so don't take your eyes off them. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan."
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} | 1ceb1840458b4e193203050e2ffb6cbbd4401f1a8363f78329d1690caa361f1d | Leftover chicken and mushroom risotto recipe
An average of 5.0 out of 5 stars from 1 rating A creamy chicken and mushroom risotto that makes great use of any leftover chicken from your roast. 2 tbsp vegetable oilhandful sliced mushrooms ½ onion, diced150g/5½ oz arborio rice½ chicken stock cube, mixed with 400ml/14 fl oz boiling waterhandful grated parmesanhandful shredded chicken 2 tbsp vegetable oil handful sliced mushrooms ½ onion, diced 150g/5½ oz arborio rice ½ chicken stock cube, mixed with 400ml/14 fl oz boiling water handful grated parmesan handful shredded chicken Method Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan.Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan. Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! | {
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"content": "An average of 5.0 out of 5 stars from 1 rating A creamy chicken and mushroom risotto that makes great use of any leftover chicken from your roast. 2 tbsp vegetable oilhandful sliced mushrooms ½ onion, diced150g/5½ oz arborio rice½ chicken stock cube, mixed with 400ml/14 fl oz boiling waterhandful grated parmesanhandful shredded chicken 2 tbsp vegetable oil handful sliced mushrooms ½ onion, diced 150g/5½ oz arborio rice ½ chicken stock cube, mixed with 400ml/14 fl oz boiling water handful grated parmesan handful shredded chicken Method Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan.Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan. Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy!"
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} | 612f5d2b0a029530da0de61fb5acdf7166b5ca315d5b1d8ab057bd458a847a6c | Stuffed pumpkins recipe
An average of 0.0 out of 5 stars from 0 ratings These stuffed pumpkins are a fun way to serve mini pumpkins and make a great alternative Sunday lunch. 4 small pumpkins, tops cut off about a fifth of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh)2 tbsp olive oil, plus extra for drizzling1 small onion, finely chopped125g/4½oz risotto rice, such as Arborio rice850ml/1½ pint chicken or vegetable stock (or as much as needed)200g/7oz pumpkin flesh (skin removed), finely diced50g/1¾oz unsalted butter100g/3½oz pecorino cheese (or alternative vegetarian hard cheese) , finely grated, plus extra to serve50g/1¾oz pistachio nutssea salt and freshly ground black pepper 4 small pumpkins, tops cut off about a fifth of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh) 2 tbsp olive oil, plus extra for drizzling 1 small onion, finely chopped 125g/4½oz risotto rice, such as Arborio rice 850ml/1½ pint chicken or vegetable stock (or as much as needed) 200g/7oz pumpkin flesh (skin removed), finely diced 50g/1¾oz unsalted butter 100g/3½oz pecorino cheese (or alternative vegetarian hard cheese) , finely grated, plus extra to serve 50g/1¾oz pistachio nuts sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the small pumpkins and tops with salt and pepper, drizzle with oil and roast for 45 minutes–1 hour, or until caramelised and just cooked through. Set aside. Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the onion. Sweat for 5 minutes until softened, but not coloured. Add the rice, season again and stir to coat in the oil. Gradually add the stock, stirring as you go, and cook for 15–20 minutes, or until the rice is just cooked through.While the rice is cooking, heat 1 tablespoon of oil in a small frying pan and cook the pumpkin dice until just coloured. Add a splash of stock and cook for 10–15 minutes, or until tender. Transfer to a blender or food processor and purée until smooth.A few minutes before the rice is ready, add the pumpkin purée, butter and half of the cheese. Stir together, season with salt and pepper and then remove from the heat. The risotto should be quite thick and creamy. Stir in most of the pistachio nuts, leaving a few for the garnish.Divide the risotto between the pumpkins, slightly over filling, and then sprinkle with the remaining cheese and pistachios. Put the lids on top and serve. Preheat the oven to 200C/180C Fan/Gas 6. Season the small pumpkins and tops with salt and pepper, drizzle with oil and roast for 45 minutes–1 hour, or until caramelised and just cooked through. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Season the small pumpkins and tops with salt and pepper, drizzle with oil and roast for 45 minutes–1 hour, or until caramelised and just cooked through. Set aside. Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the onion. Sweat for 5 minutes until softened, but not coloured. Add the rice, season again and stir to coat in the oil. Gradually add the stock, stirring as you go, and cook for 15–20 minutes, or until the rice is just cooked through. Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the onion. Sweat for 5 minutes until softened, but not coloured. Add the rice, season again and stir to coat in the oil. Gradually add the stock, stirring as you go, and cook for 15–20 minutes, or until the rice is just cooked through. While the rice is cooking, heat 1 tablespoon of oil in a small frying pan and cook the pumpkin dice until just coloured. Add a splash of stock and cook for 10–15 minutes, or until tender. Transfer to a blender or food processor and purée until smooth. While the rice is cooking, heat 1 tablespoon of oil in a small frying pan and cook the pumpkin dice until just coloured. Add a splash of stock and cook for 10–15 minutes, or until tender. Transfer to a blender or food processor and purée until smooth. A few minutes before the rice is ready, add the pumpkin purée, butter and half of the cheese. Stir together, season with salt and pepper and then remove from the heat. The risotto should be quite thick and creamy. Stir in most of the pistachio nuts, leaving a few for the garnish. A few minutes before the rice is ready, add the pumpkin purée, butter and half of the cheese. Stir together, season with salt and pepper and then remove from the heat. The risotto should be quite thick and creamy. Stir in most of the pistachio nuts, leaving a few for the garnish. Divide the risotto between the pumpkins, slightly over filling, and then sprinkle with the remaining cheese and pistachios. Put the lids on top and serve. Divide the risotto between the pumpkins, slightly over filling, and then sprinkle with the remaining cheese and pistachios. Put the lids on top and serve. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings These stuffed pumpkins are a fun way to serve mini pumpkins and make a great alternative Sunday lunch. 4 small pumpkins, tops cut off about a fifth of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh)2 tbsp olive oil, plus extra for drizzling1 small onion, finely chopped125g/4½oz risotto rice, such as Arborio rice850ml/1½ pint chicken or vegetable stock (or as much as needed)200g/7oz pumpkin flesh (skin removed), finely diced50g/1¾oz unsalted butter100g/3½oz pecorino cheese (or alternative vegetarian hard cheese) , finely grated, plus extra to serve50g/1¾oz pistachio nutssea salt and freshly ground black pepper 4 small pumpkins, tops cut off about a fifth of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh) 2 tbsp olive oil, plus extra for drizzling 1 small onion, finely chopped 125g/4½oz risotto rice, such as Arborio rice 850ml/1½ pint chicken or vegetable stock (or as much as needed) 200g/7oz pumpkin flesh (skin removed), finely diced 50g/1¾oz unsalted butter 100g/3½oz pecorino cheese (or alternative vegetarian hard cheese) , finely grated, plus extra to serve 50g/1¾oz pistachio nuts sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the small pumpkins and tops with salt and pepper, drizzle with oil and roast for 45 minutes–1 hour, or until caramelised and just cooked through. Set aside. Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the onion. Sweat for 5 minutes until softened, but not coloured. Add the rice, season again and stir to coat in the oil. Gradually add the stock, stirring as you go, and cook for 15–20 minutes, or until the rice is just cooked through.While the rice is cooking, heat 1 tablespoon of oil in a small frying pan and cook the pumpkin dice until just coloured. Add a splash of stock and cook for 10–15 minutes, or until tender. Transfer to a blender or food processor and purée until smooth.A few minutes before the rice is ready, add the pumpkin purée, butter and half of the cheese. Stir together, season with salt and pepper and then remove from the heat. The risotto should be quite thick and creamy. Stir in most of the pistachio nuts, leaving a few for the garnish.Divide the risotto between the pumpkins, slightly over filling, and then sprinkle with the remaining cheese and pistachios. Put the lids on top and serve. Preheat the oven to 200C/180C Fan/Gas 6. Season the small pumpkins and tops with salt and pepper, drizzle with oil and roast for 45 minutes–1 hour, or until caramelised and just cooked through. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Season the small pumpkins and tops with salt and pepper, drizzle with oil and roast for 45 minutes–1 hour, or until caramelised and just cooked through. Set aside. Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the onion. Sweat for 5 minutes until softened, but not coloured. Add the rice, season again and stir to coat in the oil. Gradually add the stock, stirring as you go, and cook for 15–20 minutes, or until the rice is just cooked through. Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the onion. Sweat for 5 minutes until softened, but not coloured. Add the rice, season again and stir to coat in the oil. Gradually add the stock, stirring as you go, and cook for 15–20 minutes, or until the rice is just cooked through. While the rice is cooking, heat 1 tablespoon of oil in a small frying pan and cook the pumpkin dice until just coloured. Add a splash of stock and cook for 10–15 minutes, or until tender. Transfer to a blender or food processor and purée until smooth. While the rice is cooking, heat 1 tablespoon of oil in a small frying pan and cook the pumpkin dice until just coloured. Add a splash of stock and cook for 10–15 minutes, or until tender. Transfer to a blender or food processor and purée until smooth. A few minutes before the rice is ready, add the pumpkin purée, butter and half of the cheese. Stir together, season with salt and pepper and then remove from the heat. The risotto should be quite thick and creamy. Stir in most of the pistachio nuts, leaving a few for the garnish. A few minutes before the rice is ready, add the pumpkin purée, butter and half of the cheese. Stir together, season with salt and pepper and then remove from the heat. The risotto should be quite thick and creamy. Stir in most of the pistachio nuts, leaving a few for the garnish. Divide the risotto between the pumpkins, slightly over filling, and then sprinkle with the remaining cheese and pistachios. Put the lids on top and serve. Divide the risotto between the pumpkins, slightly over filling, and then sprinkle with the remaining cheese and pistachios. Put the lids on top and serve."
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} | bf7f04e5ba7d3dcc3f1c5033f10df7b9928158ce5a032189c3369e822dcca206 | Beef and blue cheese puff pastry pizza recipe
For the base, roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour.For the sour onions, place a frying pan over a medium heat and add the cider, cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes. When soft, remove the pan from the heat, put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool. For the base, preheat the oven to 220C/425F/Gas 7. Prick the puff pastry all over using a fork. In a small bowl or mug, mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes, or until risen, crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn.Once the pastry is crisp and dried out, remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4. For the beef, toss the bavette steak strips in the cornflour and shake off any excess. Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp, this will take about 6-8 minutes. Once crisp, drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm.Brush the pastry with the beef extract, spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes. For the crème fraîche dressing, whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick, add a little water to loosen it up so it can be drizzled on top of the pizza.Take the pizza out of the oven, spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately. For the base, roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour. For the base, roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour. For the sour onions, place a frying pan over a medium heat and add the cider, cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes. For the sour onions, place a frying pan over a medium heat and add the cider, cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes. When soft, remove the pan from the heat, put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool. When soft, remove the pan from the heat, put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool. For the base, preheat the oven to 220C/425F/Gas 7. For the base, preheat the oven to 220C/425F/Gas 7. Prick the puff pastry all over using a fork. In a small bowl or mug, mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes, or until risen, crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn. Prick the puff pastry all over using a fork. In a small bowl or mug, mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes, or until risen, crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn. Once the pastry is crisp and dried out, remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4. Once the pastry is crisp and dried out, remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4. For the beef, toss the bavette steak strips in the cornflour and shake off any excess. For the beef, toss the bavette steak strips in the cornflour and shake off any excess. Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp, this will take about 6-8 minutes. Once crisp, drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm. Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp, this will take about 6-8 minutes. Once crisp, drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm. Brush the pastry with the beef extract, spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes. Brush the pastry with the beef extract, spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes. For the crème fraîche dressing, whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick, add a little water to loosen it up so it can be drizzled on top of the pizza. For the crème fraîche dressing, whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick, add a little water to loosen it up so it can be drizzled on top of the pizza. Take the pizza out of the oven, spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately. Take the pizza out of the oven, spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately. | {
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"title": "Beef and blue cheese puff pastry pizza recipe",
"content": "For the base, roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour.For the sour onions, place a frying pan over a medium heat and add the cider, cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes. When soft, remove the pan from the heat, put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool. For the base, preheat the oven to 220C/425F/Gas 7. Prick the puff pastry all over using a fork. In a small bowl or mug, mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes, or until risen, crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn.Once the pastry is crisp and dried out, remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4. For the beef, toss the bavette steak strips in the cornflour and shake off any excess. Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp, this will take about 6-8 minutes. Once crisp, drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm.Brush the pastry with the beef extract, spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes. For the crème fraîche dressing, whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick, add a little water to loosen it up so it can be drizzled on top of the pizza.Take the pizza out of the oven, spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately. For the base, roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour. For the base, roll the puff pastry out on a lightly floured work surface into a 28cm/11in circle about 5mm thick. Transfer the pastry to a baking tray lined with baking parchment. Cover with cling film and place in the fridge for at least one hour. For the sour onions, place a frying pan over a medium heat and add the cider, cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes. For the sour onions, place a frying pan over a medium heat and add the cider, cider vinegar and demerara sugar. Bring the pan to the boil and place the onion segments in the liquid. Turn the heat down to a simmer and cook for 5-8 minutes until they start to soften. Turn the onions over and cook for a further five minutes. When soft, remove the pan from the heat, put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool. When soft, remove the pan from the heat, put the onions on a baking tray. Use a blowtorch to char them (alternatively char them under a hot grill). Leave to cool. For the base, preheat the oven to 220C/425F/Gas 7. For the base, preheat the oven to 220C/425F/Gas 7. Prick the puff pastry all over using a fork. In a small bowl or mug, mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes, or until risen, crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn. Prick the puff pastry all over using a fork. In a small bowl or mug, mix the egg yolk and double cream together and brush it on top of the pastry. Place the pastry in the preheated oven and bake for 20 minutes, or until risen, crisp and golden-brown. Turn the oven down to 110C/225F/Gas ¼ and continue to ‘dry’ the pastry out for a further 15 minutes. Do not let it burn. Once the pastry is crisp and dried out, remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4. Once the pastry is crisp and dried out, remove it from the oven and leave to cool for five minutes. Increase the oven temperature to 180C/350F/Gas 4. For the beef, toss the bavette steak strips in the cornflour and shake off any excess. For the beef, toss the bavette steak strips in the cornflour and shake off any excess. Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp, this will take about 6-8 minutes. Once crisp, drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm. Heat the oil in a non-stick frying pan. Add the beef strips in batches (do not crowd the pan) and fry until crisp, this will take about 6-8 minutes. Once crisp, drain on kitchen paper and season with salt and cayenne pepper while the beef is still warm. Brush the pastry with the beef extract, spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes. Brush the pastry with the beef extract, spread a layer of onion marmalade on top and add the beef. Warm through in the oven for a few minutes. For the crème fraîche dressing, whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick, add a little water to loosen it up so it can be drizzled on top of the pizza. For the crème fraîche dressing, whisk the crème fraîche and blue cheese in a bowl until thick. Fold in the chopped chives and season with salt and pepper. If the mixture is too thick, add a little water to loosen it up so it can be drizzled on top of the pizza. Take the pizza out of the oven, spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately. Take the pizza out of the oven, spoon some of the blue cheese and crème fraîche dressing on top and garnish with watercress. Serve immediately."
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} | f8f9204898b30e5c5fddf20149abe75fae75c526ab21128a9082ed5da7e86d48 | Polenta with rosemary recipe
An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil45g/1½oz butter¼ red onion, finely chopped1 rosemary sprig, finely chopped1 lemon, zest only110g/4oz quick-cook polenta300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)100g/3½oz baby spinach leaves100g/3½oz dolcelatte cheese 1 tbsp olive oil 45g/1½oz butter ¼ red onion, finely chopped 1 rosemary sprig, finely chopped 1 lemon, zest only 110g/4oz quick-cook polenta 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock) 100g/3½oz baby spinach leaves 100g/3½oz dolcelatte cheese Method Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft.Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft. Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. | {
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"title": "Polenta with rosemary recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil45g/1½oz butter¼ red onion, finely chopped1 rosemary sprig, finely chopped1 lemon, zest only110g/4oz quick-cook polenta300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)100g/3½oz baby spinach leaves100g/3½oz dolcelatte cheese 1 tbsp olive oil 45g/1½oz butter ¼ red onion, finely chopped 1 rosemary sprig, finely chopped 1 lemon, zest only 110g/4oz quick-cook polenta 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock) 100g/3½oz baby spinach leaves 100g/3½oz dolcelatte cheese Method Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft.Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft. Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese."
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} | aed39dbca58d8ca2716690ca6b2aeb917dbedbab269313c704f9c223ab062a22 | Beetroot and blue cheese spelt recipe
An average of 4.8 out of 5 stars from 5 ratings Pearled spelt is a grain that can be used a lot like pearl barley or bulgur. Here it's served with sweet, earthy beetroot and creamy, salty cheese. A great mixture of flavours and textures. 200g/7oz pearled spelt300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks3 tbsp live plain yoghurt20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish1 lemon, juice only 1 tbsp extra virgin olive oilhandful walnuts, roughly chopped and toasted100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbledsalt and freshly ground black pepper 200g/7oz pearled spelt 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks 3 tbsp live plain yoghurt 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish 1 lemon, juice only 1 tbsp extra virgin olive oil handful walnuts, roughly chopped and toasted 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled salt and freshly ground black pepper Method Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside. Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside. Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Recipe tips The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become. | {
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"title": "Beetroot and blue cheese spelt recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Pearled spelt is a grain that can be used a lot like pearl barley or bulgur. Here it's served with sweet, earthy beetroot and creamy, salty cheese. A great mixture of flavours and textures. 200g/7oz pearled spelt300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks3 tbsp live plain yoghurt20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish1 lemon, juice only 1 tbsp extra virgin olive oilhandful walnuts, roughly chopped and toasted100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbledsalt and freshly ground black pepper 200g/7oz pearled spelt 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks 3 tbsp live plain yoghurt 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish 1 lemon, juice only 1 tbsp extra virgin olive oil handful walnuts, roughly chopped and toasted 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled salt and freshly ground black pepper Method Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside. Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside. Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Recipe tips The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become."
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} | 8a06d69ee60ac362f64a22b6b20a902d12c8e4633c54117f6dd5379cca221758 | Duck, pear, endive, gorgonzola and walnut salad recipe
An average of 5.0 out of 5 stars from 1 rating This crisp salad is full of flavour and texture from the creamy blue cheese, crunchy walnuts and, zingy grapefruit and sweet pear, that’s the perfect partner to duck. 1 red endive, leaves picked1 yellow endive, leaves picked½ bunch watercress, leaves picked150g/5½oz gorgonzola100ml/3½fl oz milk30ml/1fl oz olive oil 1 pink grapefruit, peeled and cut into segments, juice reserved100g/3½oz sugar50g/1¾oz walnutsvegetable oil for deep-frying1 duck breast, skin scored1 comice pear, cored, quartered and thinly sliced salt and freshly ground black pepper 1 red endive, leaves picked 1 yellow endive, leaves picked ½ bunch watercress, leaves picked 150g/5½oz gorgonzola 100ml/3½fl oz milk 30ml/1fl oz olive oil 1 pink grapefruit, peeled and cut into segments, juice reserved 100g/3½oz sugar 50g/1¾oz walnuts vegetable oil for deep-frying 1 duck breast, skin scored 1 comice pear, cored, quartered and thinly sliced salt and freshly ground black pepper Method Place the endive and watercress leaves in the ice water.Put the gorgonzola and milk in a pan and bring to a simmer. Remove from the heat and allow to cool slightly.Pour the cheese mixture into a food processor with the olive oil and 3 tablespoons of the grapefruit juice and blend until emulsified. Set aside. Put the sugar in a pan with 200ml/7fl oz water and bring to the boil. Add the walnuts and cook for 2 minutes. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the walnuts very well and carefully deep-fry for 2 minutes, then drain and set aside to cool, before roughly chopping.Season the duck breast well and place skin-side down into a cold pan. Cook gently over a low heat, to render the fat, continually basting with the fat that renders out. (This will take around 10 minutes.) Turn the duck breast over and allow to rest in the pan until it reaches a medium-rare. Cook for a few minutes more if you prefer well-done. Carve just before serving.To assemble the salad, drain the endive and watercress and put in a large bowl with the grapefruit segments, pear slices, walnuts and a spoonful of the blue cheese dressing and carefully toss together. Serve with the duck. Place the endive and watercress leaves in the ice water. Place the endive and watercress leaves in the ice water. Put the gorgonzola and milk in a pan and bring to a simmer. Remove from the heat and allow to cool slightly. Put the gorgonzola and milk in a pan and bring to a simmer. Remove from the heat and allow to cool slightly. Pour the cheese mixture into a food processor with the olive oil and 3 tablespoons of the grapefruit juice and blend until emulsified. Set aside. Pour the cheese mixture into a food processor with the olive oil and 3 tablespoons of the grapefruit juice and blend until emulsified. Set aside. Put the sugar in a pan with 200ml/7fl oz water and bring to the boil. Add the walnuts and cook for 2 minutes. Put the sugar in a pan with 200ml/7fl oz water and bring to the boil. Add the walnuts and cook for 2 minutes. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the walnuts very well and carefully deep-fry for 2 minutes, then drain and set aside to cool, before roughly chopping. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the walnuts very well and carefully deep-fry for 2 minutes, then drain and set aside to cool, before roughly chopping. Season the duck breast well and place skin-side down into a cold pan. Cook gently over a low heat, to render the fat, continually basting with the fat that renders out. (This will take around 10 minutes.) Turn the duck breast over and allow to rest in the pan until it reaches a medium-rare. Cook for a few minutes more if you prefer well-done. Carve just before serving. Season the duck breast well and place skin-side down into a cold pan. Cook gently over a low heat, to render the fat, continually basting with the fat that renders out. (This will take around 10 minutes.) Turn the duck breast over and allow to rest in the pan until it reaches a medium-rare. Cook for a few minutes more if you prefer well-done. Carve just before serving. To assemble the salad, drain the endive and watercress and put in a large bowl with the grapefruit segments, pear slices, walnuts and a spoonful of the blue cheese dressing and carefully toss together. Serve with the duck. To assemble the salad, drain the endive and watercress and put in a large bowl with the grapefruit segments, pear slices, walnuts and a spoonful of the blue cheese dressing and carefully toss together. Serve with the duck. | {
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"title": "Duck, pear, endive, gorgonzola and walnut salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This crisp salad is full of flavour and texture from the creamy blue cheese, crunchy walnuts and, zingy grapefruit and sweet pear, that’s the perfect partner to duck. 1 red endive, leaves picked1 yellow endive, leaves picked½ bunch watercress, leaves picked150g/5½oz gorgonzola100ml/3½fl oz milk30ml/1fl oz olive oil 1 pink grapefruit, peeled and cut into segments, juice reserved100g/3½oz sugar50g/1¾oz walnutsvegetable oil for deep-frying1 duck breast, skin scored1 comice pear, cored, quartered and thinly sliced salt and freshly ground black pepper 1 red endive, leaves picked 1 yellow endive, leaves picked ½ bunch watercress, leaves picked 150g/5½oz gorgonzola 100ml/3½fl oz milk 30ml/1fl oz olive oil 1 pink grapefruit, peeled and cut into segments, juice reserved 100g/3½oz sugar 50g/1¾oz walnuts vegetable oil for deep-frying 1 duck breast, skin scored 1 comice pear, cored, quartered and thinly sliced salt and freshly ground black pepper Method Place the endive and watercress leaves in the ice water.Put the gorgonzola and milk in a pan and bring to a simmer. Remove from the heat and allow to cool slightly.Pour the cheese mixture into a food processor with the olive oil and 3 tablespoons of the grapefruit juice and blend until emulsified. Set aside. Put the sugar in a pan with 200ml/7fl oz water and bring to the boil. Add the walnuts and cook for 2 minutes. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the walnuts very well and carefully deep-fry for 2 minutes, then drain and set aside to cool, before roughly chopping.Season the duck breast well and place skin-side down into a cold pan. Cook gently over a low heat, to render the fat, continually basting with the fat that renders out. (This will take around 10 minutes.) Turn the duck breast over and allow to rest in the pan until it reaches a medium-rare. Cook for a few minutes more if you prefer well-done. Carve just before serving.To assemble the salad, drain the endive and watercress and put in a large bowl with the grapefruit segments, pear slices, walnuts and a spoonful of the blue cheese dressing and carefully toss together. Serve with the duck. Place the endive and watercress leaves in the ice water. Place the endive and watercress leaves in the ice water. Put the gorgonzola and milk in a pan and bring to a simmer. Remove from the heat and allow to cool slightly. Put the gorgonzola and milk in a pan and bring to a simmer. Remove from the heat and allow to cool slightly. Pour the cheese mixture into a food processor with the olive oil and 3 tablespoons of the grapefruit juice and blend until emulsified. Set aside. Pour the cheese mixture into a food processor with the olive oil and 3 tablespoons of the grapefruit juice and blend until emulsified. Set aside. Put the sugar in a pan with 200ml/7fl oz water and bring to the boil. Add the walnuts and cook for 2 minutes. Put the sugar in a pan with 200ml/7fl oz water and bring to the boil. Add the walnuts and cook for 2 minutes. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the walnuts very well and carefully deep-fry for 2 minutes, then drain and set aside to cool, before roughly chopping. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the walnuts very well and carefully deep-fry for 2 minutes, then drain and set aside to cool, before roughly chopping. Season the duck breast well and place skin-side down into a cold pan. Cook gently over a low heat, to render the fat, continually basting with the fat that renders out. (This will take around 10 minutes.) Turn the duck breast over and allow to rest in the pan until it reaches a medium-rare. Cook for a few minutes more if you prefer well-done. Carve just before serving. Season the duck breast well and place skin-side down into a cold pan. Cook gently over a low heat, to render the fat, continually basting with the fat that renders out. (This will take around 10 minutes.) Turn the duck breast over and allow to rest in the pan until it reaches a medium-rare. Cook for a few minutes more if you prefer well-done. Carve just before serving. To assemble the salad, drain the endive and watercress and put in a large bowl with the grapefruit segments, pear slices, walnuts and a spoonful of the blue cheese dressing and carefully toss together. Serve with the duck. To assemble the salad, drain the endive and watercress and put in a large bowl with the grapefruit segments, pear slices, walnuts and a spoonful of the blue cheese dressing and carefully toss together. Serve with the duck."
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} | b594b5cff5beceebf3d527c23c9dabb427821dd2c52c2ac2d40f09fe9be01e79 | Easy wedge salad recipe
An average of 5.0 out of 5 stars from 2 ratings This crisp salad with a creamy blue cheese dressing is perfect served with meatloaf. 1 tsp olive oil6 rashers rindless streaky bacon 1 tsp olive oil 6 rashers rindless streaky bacon ½ red onion, finely diced1 tbsp cider vinegar1 iceberg lettucesalt ½ red onion, finely diced 1 tbsp cider vinegar 1 iceberg lettuce salt 75g/2¾oz soft blue cheese, such as gorgonzola100ml/3½fl oz buttermilk50ml/2fl oz soured cream1 tbsp cider vinegar, plus extra to taste½ tsp mustard powderpinch sugar, plus extra to tastesalt and freshly ground black pepper 75g/2¾oz soft blue cheese, such as gorgonzola 100ml/3½fl oz buttermilk 50ml/2fl oz soured cream 1 tbsp cider vinegar, plus extra to taste ½ tsp mustard powder pinch sugar, plus extra to taste salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool.For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve.Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate.For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary.To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool. For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool. For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve. For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve. Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate. Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate. For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary. For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary. To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. | {
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"title": "Easy wedge salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This crisp salad with a creamy blue cheese dressing is perfect served with meatloaf. 1 tsp olive oil6 rashers rindless streaky bacon 1 tsp olive oil 6 rashers rindless streaky bacon ½ red onion, finely diced1 tbsp cider vinegar1 iceberg lettucesalt ½ red onion, finely diced 1 tbsp cider vinegar 1 iceberg lettuce salt 75g/2¾oz soft blue cheese, such as gorgonzola100ml/3½fl oz buttermilk50ml/2fl oz soured cream1 tbsp cider vinegar, plus extra to taste½ tsp mustard powderpinch sugar, plus extra to tastesalt and freshly ground black pepper 75g/2¾oz soft blue cheese, such as gorgonzola 100ml/3½fl oz buttermilk 50ml/2fl oz soured cream 1 tbsp cider vinegar, plus extra to taste ½ tsp mustard powder pinch sugar, plus extra to taste salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool.For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve.Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate.For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary.To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool. For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool. For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve. For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve. Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate. Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate. For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary. For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary. To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately."
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} | a84ff7d4add6aa743e5bbe6d18b9a6d062f27925eeedf3a3ff0a1d0f1d23160f | Potato tart with mustard, leeks and mushrooms recipe
Preheat the oven to 200C/400F/Gas 6. For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder.Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky. Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows).Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool.When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper. When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin. Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using). Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder. For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder. Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky. Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows). Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows). Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool. When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper. When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper. When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin. When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin. Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using). Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using). Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside. Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Potato tart with mustard, leeks and mushrooms recipe",
"content": "Preheat the oven to 200C/400F/Gas 6. For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder.Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky. Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows).Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool.When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper. When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin. Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using). Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder. For the potato pastry, sift the flour into a bowl and season well with salt and freshly ground black pepper. Stir in the mustard powder. Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky. Add the leftover mashed potato and pull the mixture together using your hands to form a soft dough. If necessary, add a little iced water to the mixture to loosen it, but take care not to make the dough too sticky. Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows). Turn out the dough onto a lightly floured work surface and knead lightly for 2-3 minutes. Roll the dough into a ball, wrap in cling film, and chill in the fridge for at least 10 minutes (or for up to 24 hours, if time allows). Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry gently for 5-7 minutes, or until softened but not browned. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool. Add the mushrooms, season to taste with salt and freshly ground black pepper, and continue to fry with the leeks for 4-5 minutes, stirring occasionally, until just softened. Set aside to cool. When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper. When the leek-and-mushroom mixture has cooled, stir in the mascarpone and mustard until well combined. Season, to taste, with salt and freshly ground black pepper. When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin. When the pastry has rested, roll it out onto a lightly floured work surface to a thickness of a pound coin. Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Line a baking tray with baking paper, then transfer the rolled-out pastry to the lined baking tray. Pinch the edges of the pastry to make a rough tart case with a rim. Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using). Pour the filling mixture into the tart case, then sprinkle over the cheese and the crushed chillies (if using). Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside. Bake the tart in the oven for 25-30 minutes, or until the rim of the tart case is golden-brown and the filling has set. To serve, cut the tart into slices and place one slice onto each plate. Serve the green salad alongside."
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"$oid": "68bad754eb3bdbfd0cc01a4f"
} | fd905c4e632deb8e7a6b5ce81a6486e4e0e1ef7af7f8e149a35279a04d1c8b14 | Gorgonzola and pine nut risotto with roasted cherry tomatoes recipe
An average of 4.8 out of 5 stars from 4 ratings 1 tbsp olive oil1 garlic clove, chopped½ onion, chopped200g/7oz risotto rice (such as arborio or cannaroli)½ tsp chilli flakes55ml/2fl oz white wine200ml/7fl oz hot vegetable stock large handful spinach leaves50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled 1 tbsp olive oil 1 garlic clove, chopped ½ onion, chopped 200g/7oz risotto rice (such as arborio or cannaroli) ½ tsp chilli flakes 55ml/2fl oz white wine 200ml/7fl oz hot vegetable stock large handful spinach leaves 50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled 4 tbsp chopped fresh parsley1 tbsp chopped fresh thyme2 tbsp chopped fresh basil1 garlic clove, chopped 55ml/2fl oz olive oilsalt and freshly ground black pepper 4 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 2 tbsp chopped fresh basil 1 garlic clove, chopped 55ml/2fl oz olive oil salt and freshly ground black pepper 200g/7oz cherry tomatoes1 tbsp olive oilsalt and freshly ground black pepper 50g/1¾oz pine nuts, toasted, to serve 200g/7oz cherry tomatoes 1 tbsp olive oil salt and freshly ground black pepper 50g/1¾oz pine nuts, toasted, to serve Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes.Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente.Stir in the spinach and gorgonzola and set aside to keep warm.For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes. Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes. Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente. Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente. Stir in the spinach and gorgonzola and set aside to keep warm. Stir in the spinach and gorgonzola and set aside to keep warm. For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well. For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well. For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes. For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes. To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. | {
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"title": "Gorgonzola and pine nut risotto with roasted cherry tomatoes recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings 1 tbsp olive oil1 garlic clove, chopped½ onion, chopped200g/7oz risotto rice (such as arborio or cannaroli)½ tsp chilli flakes55ml/2fl oz white wine200ml/7fl oz hot vegetable stock large handful spinach leaves50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled 1 tbsp olive oil 1 garlic clove, chopped ½ onion, chopped 200g/7oz risotto rice (such as arborio or cannaroli) ½ tsp chilli flakes 55ml/2fl oz white wine 200ml/7fl oz hot vegetable stock large handful spinach leaves 50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled 4 tbsp chopped fresh parsley1 tbsp chopped fresh thyme2 tbsp chopped fresh basil1 garlic clove, chopped 55ml/2fl oz olive oilsalt and freshly ground black pepper 4 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 2 tbsp chopped fresh basil 1 garlic clove, chopped 55ml/2fl oz olive oil salt and freshly ground black pepper 200g/7oz cherry tomatoes1 tbsp olive oilsalt and freshly ground black pepper 50g/1¾oz pine nuts, toasted, to serve 200g/7oz cherry tomatoes 1 tbsp olive oil salt and freshly ground black pepper 50g/1¾oz pine nuts, toasted, to serve Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes.Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente.Stir in the spinach and gorgonzola and set aside to keep warm.For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes. Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes. Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente. Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente. Stir in the spinach and gorgonzola and set aside to keep warm. Stir in the spinach and gorgonzola and set aside to keep warm. For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well. For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well. For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes. For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes. To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts."
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"subdomain": "Recipes"
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"$oid": "68bad755eb3bdbfd0cc01a50"
} | 5e9229aa83fc926e219bd142e804418d7c3f0aae3b5906db40402b8e28860ce4 | Bologna sum up salad recipe
An average of 5.0 out of 5 stars from 2 ratings It’s all about the ingredients here. Throw them together and enjoy this wonderful salad for a blast of Italian flavors. 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive 100g/3½oz rocket 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced10 slices prosciutto, torn into pieces50g/1¾oz Parmesan shavings90g/3¼oz gorgonzola 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges 1 tbsp capers, drained40g/1½oz toasted pine nutshandful basil leaves60ml/2fl oz olive oil30ml/1fl oz sweet, aged balsamic vinegar 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive 100g/3½oz rocket 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced 10 slices prosciutto, torn into pieces 50g/1¾oz Parmesan shavings 90g/3¼oz gorgonzola 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges 1 tbsp capers, drained 40g/1½oz toasted pine nuts handful basil leaves 60ml/2fl oz olive oil 30ml/1fl oz sweet, aged balsamic vinegar Method Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/bologna_sum_up_salad_16484",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bologna sum up salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings It’s all about the ingredients here. Throw them together and enjoy this wonderful salad for a blast of Italian flavors. 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive 100g/3½oz rocket 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced10 slices prosciutto, torn into pieces50g/1¾oz Parmesan shavings90g/3¼oz gorgonzola 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges 1 tbsp capers, drained40g/1½oz toasted pine nutshandful basil leaves60ml/2fl oz olive oil30ml/1fl oz sweet, aged balsamic vinegar 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive 100g/3½oz rocket 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced 10 slices prosciutto, torn into pieces 50g/1¾oz Parmesan shavings 90g/3¼oz gorgonzola 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges 1 tbsp capers, drained 40g/1½oz toasted pine nuts handful basil leaves 60ml/2fl oz olive oil 30ml/1fl oz sweet, aged balsamic vinegar Method Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving."
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"$oid": "68bad755eb3bdbfd0cc01a51"
} | a4e8949517a36b750cd15d8acf5573bdf190685a05b13724399dfe94140a0d80 | Pan-fried spicy sea bass with gorgonzola mash and fresh pesto recipe
An average of 4.8 out of 5 stars from 5 ratings 1 tbsp plain flour200-300g/7oz-10oz sea bass fillet1 tsp paprika½ tsp chilli flakessalt and freshly ground black pepper1 tbsp olive oil 1 tbsp plain flour 200-300g/7oz-10oz sea bass fillet 1 tsp paprika ½ tsp chilli flakes salt and freshly ground black pepper 1 tbsp olive oil 1 sweet potato, peeled and sliced75g/2½oz gorgonzola, sliced50ml/2fl oz double cream25g/1oz buttersalt and freshly ground black pepper 1 sweet potato, peeled and sliced 75g/2½oz gorgonzola, sliced 50ml/2fl oz double cream 25g/1oz butter salt and freshly ground black pepper large handful fresh basil, chopped4 tbsp olive oil2 tbsp pine nuts1 tbsp lemon, juice onlysalt and freshly ground black pepper large handful fresh basil, chopped 4 tbsp olive oil 2 tbsp pine nuts 1 tbsp lemon, juice only salt and freshly ground black pepper 1 lime, cut into wedges, to garnish1 sprig fresh flat leaf parsley, to garnish 1 lime, cut into wedges, to garnish 1 sprig fresh flat leaf parsley, to garnish Method For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside.For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well.For the pesto, place all the pesto ingredients in a food processor and blend..To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well. For the pesto, place all the pesto ingredients in a food processor and blend.. For the pesto, place all the pesto ingredients in a food processor and blend.. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. | {
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"url": "https://www.bbc.co.uk/food/recipes/panfriedspicyseabass_84628",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Pan-fried spicy sea bass with gorgonzola mash and fresh pesto recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings 1 tbsp plain flour200-300g/7oz-10oz sea bass fillet1 tsp paprika½ tsp chilli flakessalt and freshly ground black pepper1 tbsp olive oil 1 tbsp plain flour 200-300g/7oz-10oz sea bass fillet 1 tsp paprika ½ tsp chilli flakes salt and freshly ground black pepper 1 tbsp olive oil 1 sweet potato, peeled and sliced75g/2½oz gorgonzola, sliced50ml/2fl oz double cream25g/1oz buttersalt and freshly ground black pepper 1 sweet potato, peeled and sliced 75g/2½oz gorgonzola, sliced 50ml/2fl oz double cream 25g/1oz butter salt and freshly ground black pepper large handful fresh basil, chopped4 tbsp olive oil2 tbsp pine nuts1 tbsp lemon, juice onlysalt and freshly ground black pepper large handful fresh basil, chopped 4 tbsp olive oil 2 tbsp pine nuts 1 tbsp lemon, juice only salt and freshly ground black pepper 1 lime, cut into wedges, to garnish1 sprig fresh flat leaf parsley, to garnish 1 lime, cut into wedges, to garnish 1 sprig fresh flat leaf parsley, to garnish Method For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside.For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well.For the pesto, place all the pesto ingredients in a food processor and blend..To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well. For the pesto, place all the pesto ingredients in a food processor and blend.. For the pesto, place all the pesto ingredients in a food processor and blend.. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley."
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} | 0572fbc128b52a3c03db5983dbbaee3a7d7e95070e61400ff2011c8178a04149 | Steak and gorgonzola ciabatta with chargrilled leeks recipe
An average of 5.0 out of 5 stars from 1 rating 2 slices ciabattaolive oil, for drizzling3 baby leeks175g/6oz rump steaksalt and freshly ground black pepper100g/3½oz gorgonzola, crumbled 2 slices ciabatta olive oil, for drizzling 3 baby leeks 175g/6oz rump steak salt and freshly ground black pepper 100g/3½oz gorgonzola, crumbled Method Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place.Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm.Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.Preheat the grill to medium.Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling.To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top. Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place. Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place. Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm. Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm. Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place. Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place. Preheat the grill to medium. Preheat the grill to medium. Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling. Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling. To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top. To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top. | {
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"title": "Steak and gorgonzola ciabatta with chargrilled leeks recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 slices ciabattaolive oil, for drizzling3 baby leeks175g/6oz rump steaksalt and freshly ground black pepper100g/3½oz gorgonzola, crumbled 2 slices ciabatta olive oil, for drizzling 3 baby leeks 175g/6oz rump steak salt and freshly ground black pepper 100g/3½oz gorgonzola, crumbled Method Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place.Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm.Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.Preheat the grill to medium.Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling.To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top. Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place. Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil and chargrill for 2-3 minutes on each side. Remove from the pan and set aside in a warm place. Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm. Drizzle the leeks with olive oil and chargrill for 3-4 minutes, turning frequently. Remove from the pan and set aside to keep warm. Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place. Rub the steak with olive oil and season well with salt and freshly ground black pepper. Place onto the griddle and cook for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place. Preheat the grill to medium. Preheat the grill to medium. Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling. Place the griddled ciabatta onto a baking sheet and top each slice with equal amounts of gorgonzola. Transfer to the grill and cook for 2-3 minutes, or until bubbling. To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top. To serve, place one slice of the gorgonzola-topped ciabatta onto a serving plate and top with the griddled leeks. Cut the steak into slices and place on top of the leeks, then place the remaining piece of ciabatta on top."
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} | dec212d4fefa83780615c52d95e3ff5423e7faa68e056b5692a325b8c879508b | Sicilian-style aubergine torte recipe
An average of 5.0 out of 5 stars from 3 ratings This savoury torte is served in slices which contains delicious layers of pasta, vegetables, meatballs and tomato sauce. 500g/1lb 2oz aubergines, sliced lengthways6 sausages, skins removed 70g/2½oz pecorino, grated1 tbsp dried oregano 2 tbsp chopped fresh flatleaf parsleyolive oil1 onion, diced 3 garlic cloves, minced100g/3½oz pancetta, diced 150g/5½oz ‘nduja paste 400g tin chopped tomatoes 500g/1lb 2oz penne, cooked until just al dente 1 bunch fresh basil 6 ripe plum tomatoes, cut in half and oven-dried for a few hours until semi soft4 hard-boiled eggs, peeled and sliced 500g/1lb 2oz caciocavallo or provolone cheese, sliced 2 balls mozzarella, slicedsalt and freshly ground black pepper 500g/1lb 2oz aubergines, sliced lengthways 6 sausages, skins removed 70g/2½oz pecorino, grated 1 tbsp dried oregano 2 tbsp chopped fresh flatleaf parsley olive oil 1 onion, diced 3 garlic cloves, minced 100g/3½oz pancetta, diced 150g/5½oz ‘nduja paste 400g tin chopped tomatoes 500g/1lb 2oz penne, cooked until just al dente 1 bunch fresh basil 6 ripe plum tomatoes, cut in half and oven-dried for a few hours until semi soft 4 hard-boiled eggs, peeled and sliced 500g/1lb 2oz caciocavallo or provolone cheese, sliced 2 balls mozzarella, sliced salt and freshly ground black pepper Method Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls.Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7.Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve. Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls. Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls. Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7. Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7. Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve. Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve. | {
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"title": "Sicilian-style aubergine torte recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This savoury torte is served in slices which contains delicious layers of pasta, vegetables, meatballs and tomato sauce. 500g/1lb 2oz aubergines, sliced lengthways6 sausages, skins removed 70g/2½oz pecorino, grated1 tbsp dried oregano 2 tbsp chopped fresh flatleaf parsleyolive oil1 onion, diced 3 garlic cloves, minced100g/3½oz pancetta, diced 150g/5½oz ‘nduja paste 400g tin chopped tomatoes 500g/1lb 2oz penne, cooked until just al dente 1 bunch fresh basil 6 ripe plum tomatoes, cut in half and oven-dried for a few hours until semi soft4 hard-boiled eggs, peeled and sliced 500g/1lb 2oz caciocavallo or provolone cheese, sliced 2 balls mozzarella, slicedsalt and freshly ground black pepper 500g/1lb 2oz aubergines, sliced lengthways 6 sausages, skins removed 70g/2½oz pecorino, grated 1 tbsp dried oregano 2 tbsp chopped fresh flatleaf parsley olive oil 1 onion, diced 3 garlic cloves, minced 100g/3½oz pancetta, diced 150g/5½oz ‘nduja paste 400g tin chopped tomatoes 500g/1lb 2oz penne, cooked until just al dente 1 bunch fresh basil 6 ripe plum tomatoes, cut in half and oven-dried for a few hours until semi soft 4 hard-boiled eggs, peeled and sliced 500g/1lb 2oz caciocavallo or provolone cheese, sliced 2 balls mozzarella, sliced salt and freshly ground black pepper Method Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls.Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7.Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve. Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls. Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls. Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7. Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7. Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve. Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve."
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} | ea566fcb47ab53ee5ba5363cc7a67e13f1a2640399e67ad4e7dad2e5fce2c2cd | Pink pasta recipe
An average of 5.0 out of 5 stars from 2 ratings This simple, quick tomato pasta dish is a glorious shade of pink due to the double cream added. 400g/14oz penne2 tbsp olive oil, plus a dash1 onion, chopped1 garlic clove, finely chopped400g tin chopped tomatoes1–2 tbsp tomato puréepinch oregano50ml/2fl oz double cream 2 tbsp fresh basil, torn100g/3½oz grated Parmesan or vegetarian alternativesalt and freshly ground black pepper 400g/14oz penne 2 tbsp olive oil, plus a dash 1 onion, chopped 1 garlic clove, finely chopped 400g tin chopped tomatoes 1–2 tbsp tomato purée pinch oregano 50ml/2fl oz double cream 2 tbsp fresh basil, torn 100g/3½oz grated Parmesan or vegetarian alternative salt and freshly ground black pepper Method Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! | {
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"title": "Pink pasta recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This simple, quick tomato pasta dish is a glorious shade of pink due to the double cream added. 400g/14oz penne2 tbsp olive oil, plus a dash1 onion, chopped1 garlic clove, finely chopped400g tin chopped tomatoes1–2 tbsp tomato puréepinch oregano50ml/2fl oz double cream 2 tbsp fresh basil, torn100g/3½oz grated Parmesan or vegetarian alternativesalt and freshly ground black pepper 400g/14oz penne 2 tbsp olive oil, plus a dash 1 onion, chopped 1 garlic clove, finely chopped 400g tin chopped tomatoes 1–2 tbsp tomato purée pinch oregano 50ml/2fl oz double cream 2 tbsp fresh basil, torn 100g/3½oz grated Parmesan or vegetarian alternative salt and freshly ground black pepper Method Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done!"
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} | 166e804a0c91ea88dae80048e1289baed92269d9d9abb294006836d04aa390c9 | Cauliflower steaks recipe
An average of 5.0 out of 5 stars from 5 ratings These cauliflower steaks are seasoned with a fragrant curry oil and served with salty grapes and capers. 1 tbsp curry powder5g coriander seeds, crushedsmall piece of cinnamon stick100ml/3½fl oz vegetable oil2 lime leaves 1 tbsp curry powder 5g coriander seeds, crushed small piece of cinnamon stick 100ml/3½fl oz vegetable oil 2 lime leaves 1 whole cauliflower, cut in half50g/1¾oz butter, diced10g fresh thyme sprigssalt and freshly ground black pepperfresh mint leaves, to garnish 1 whole cauliflower, cut in half 50g/1¾oz butter, diced 10g fresh thyme sprigs salt and freshly ground black pepper fresh mint leaves, to garnish 60g/2¼oz red seedless grapes, halved1 tbsp extra virgin olive oil½ tsp rock sea salt40g/1½oz golden raisins, blanched40g/1½oz Lilliput capers 60g/2¼oz red seedless grapes, halved 1 tbsp extra virgin olive oil ½ tsp rock sea salt 40g/1½oz golden raisins, blanched 40g/1½oz Lilliput capers 750ml/26fl oz vegetable stock200g/7oz polenta50g/1¾oz butter50g/1¾oz freshly grated Parmesan (or vegetarian alternative) 750ml/26fl oz vegetable stock 200g/7oz polenta 50g/1¾oz butter 50g/1¾oz freshly grated Parmesan (or vegetarian alternative) Method For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours.Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. | {
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"title": "Cauliflower steaks recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings These cauliflower steaks are seasoned with a fragrant curry oil and served with salty grapes and capers. 1 tbsp curry powder5g coriander seeds, crushedsmall piece of cinnamon stick100ml/3½fl oz vegetable oil2 lime leaves 1 tbsp curry powder 5g coriander seeds, crushed small piece of cinnamon stick 100ml/3½fl oz vegetable oil 2 lime leaves 1 whole cauliflower, cut in half50g/1¾oz butter, diced10g fresh thyme sprigssalt and freshly ground black pepperfresh mint leaves, to garnish 1 whole cauliflower, cut in half 50g/1¾oz butter, diced 10g fresh thyme sprigs salt and freshly ground black pepper fresh mint leaves, to garnish 60g/2¼oz red seedless grapes, halved1 tbsp extra virgin olive oil½ tsp rock sea salt40g/1½oz golden raisins, blanched40g/1½oz Lilliput capers 60g/2¼oz red seedless grapes, halved 1 tbsp extra virgin olive oil ½ tsp rock sea salt 40g/1½oz golden raisins, blanched 40g/1½oz Lilliput capers 750ml/26fl oz vegetable stock200g/7oz polenta50g/1¾oz butter50g/1¾oz freshly grated Parmesan (or vegetarian alternative) 750ml/26fl oz vegetable stock 200g/7oz polenta 50g/1¾oz butter 50g/1¾oz freshly grated Parmesan (or vegetarian alternative) Method For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours.Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve."
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} | 16cb94f28c6a20bd904989711b874fd03a16e8cd8290984ea9460d0167f7f9da | Lamb with asparagus and prosciutto recipe
An average of 5.0 out of 5 stars from 3 ratings Zingy herbs and fresh British asparagus make this the perfect spring supper. 1 x 8-bone rack of spring lamb, bones removed and reserved1 tsp chopped fresh thyme1 tbsp Dijon mustard 1 garlic clove, minced salt and freshly ground black pepperdrizzle olive oil 1 x 8-bone rack of spring lamb, bones removed and reserved 1 tsp chopped fresh thyme 1 tbsp Dijon mustard 1 garlic clove, minced salt and freshly ground black pepper drizzle olive oil 50g/1¾oz unsalted butter 1 bunch British asparagus, trimmed and sliced into small rounds2 Little Gem lettuces, leaves separated and chopped50ml/2fl oz vegetable stock 6 slices prosciutto, roughly chopped1 tbsp finely chopped fresh mint1 tbsp finely chopped fresh parsley1 lemon, juice only 50g/1¾oz unsalted butter 1 bunch British asparagus, trimmed and sliced into small rounds 2 Little Gem lettuces, leaves separated and chopped 50ml/2fl oz vegetable stock 6 slices prosciutto, roughly chopped 1 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 lemon, juice only Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper. Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing. To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper. Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing. Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing. To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb. To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb. | {
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"title": "Lamb with asparagus and prosciutto recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Zingy herbs and fresh British asparagus make this the perfect spring supper. 1 x 8-bone rack of spring lamb, bones removed and reserved1 tsp chopped fresh thyme1 tbsp Dijon mustard 1 garlic clove, minced salt and freshly ground black pepperdrizzle olive oil 1 x 8-bone rack of spring lamb, bones removed and reserved 1 tsp chopped fresh thyme 1 tbsp Dijon mustard 1 garlic clove, minced salt and freshly ground black pepper drizzle olive oil 50g/1¾oz unsalted butter 1 bunch British asparagus, trimmed and sliced into small rounds2 Little Gem lettuces, leaves separated and chopped50ml/2fl oz vegetable stock 6 slices prosciutto, roughly chopped1 tbsp finely chopped fresh mint1 tbsp finely chopped fresh parsley1 lemon, juice only 50g/1¾oz unsalted butter 1 bunch British asparagus, trimmed and sliced into small rounds 2 Little Gem lettuces, leaves separated and chopped 50ml/2fl oz vegetable stock 6 slices prosciutto, roughly chopped 1 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 lemon, juice only Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper. Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing. To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper. Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing. Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing. To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb. To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb."
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} | 4f2f90ae04b3917128e2b33f100cbba6bd2f67f92400eba8f9e4dbca99b50474 | Vincisgrassi (porcini and prosciutto lasagne) recipe
An average of 5.0 out of 5 stars from 2 ratings A classic Italian pasta bake made with mushrooms, ham and truffle – a great dish to prepare in advance if you have people over. Serve with a crisp green salad. 4 tbsp olive oil500g/1lb 2oz sliced fresh porcini or a generous handful of dried porcini2 garlic cloves, sliced150g/5½ oz Parma ham, thinly sliced150g/5½oz butter, plus extra for greasing60g/2¼oz plain flour1.5 litres/2½ pints milk200ml/7fl oz double cream2 tbsp chopped fresh parsley1kg/2lb 4oz fresh pasta dough, rolled out into lasagne sheets 400g/14oz Parmesan cheese, grated white truffle oil or a fresh truffle100g/3½oz unsalted buttersalt and freshly ground black pepper, to taste 4 tbsp olive oil 500g/1lb 2oz sliced fresh porcini or a generous handful of dried porcini 2 garlic cloves, sliced 150g/5½ oz Parma ham, thinly sliced 150g/5½oz butter, plus extra for greasing 60g/2¼oz plain flour 1.5 litres/2½ pints milk 200ml/7fl oz double cream 2 tbsp chopped fresh parsley 1kg/2lb 4oz fresh pasta dough, rolled out into lasagne sheets 400g/14oz Parmesan cheese, grated white truffle oil or a fresh truffle 100g/3½oz unsalted butter salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the olive oil and fry the mushrooms with the garlic for two minutes.Add the Parma ham, stir and remove from the heat.Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick.Add the double cream and bring to the boil. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley.Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it.Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle.Repeat to make six layers, and finish with more Parmesan and dot with butter.Bake in the oven for 25-30 minutes, or until bubbling and golden. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil and fry the mushrooms with the garlic for two minutes. Heat the olive oil and fry the mushrooms with the garlic for two minutes. Add the Parma ham, stir and remove from the heat. Add the Parma ham, stir and remove from the heat. Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick. Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick. Add the double cream and bring to the boil. Add the double cream and bring to the boil. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it. Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it. Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle. Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle. Repeat to make six layers, and finish with more Parmesan and dot with butter. Repeat to make six layers, and finish with more Parmesan and dot with butter. Bake in the oven for 25-30 minutes, or until bubbling and golden. Bake in the oven for 25-30 minutes, or until bubbling and golden. | {
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"title": "Vincisgrassi (porcini and prosciutto lasagne) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A classic Italian pasta bake made with mushrooms, ham and truffle – a great dish to prepare in advance if you have people over. Serve with a crisp green salad. 4 tbsp olive oil500g/1lb 2oz sliced fresh porcini or a generous handful of dried porcini2 garlic cloves, sliced150g/5½ oz Parma ham, thinly sliced150g/5½oz butter, plus extra for greasing60g/2¼oz plain flour1.5 litres/2½ pints milk200ml/7fl oz double cream2 tbsp chopped fresh parsley1kg/2lb 4oz fresh pasta dough, rolled out into lasagne sheets 400g/14oz Parmesan cheese, grated white truffle oil or a fresh truffle100g/3½oz unsalted buttersalt and freshly ground black pepper, to taste 4 tbsp olive oil 500g/1lb 2oz sliced fresh porcini or a generous handful of dried porcini 2 garlic cloves, sliced 150g/5½ oz Parma ham, thinly sliced 150g/5½oz butter, plus extra for greasing 60g/2¼oz plain flour 1.5 litres/2½ pints milk 200ml/7fl oz double cream 2 tbsp chopped fresh parsley 1kg/2lb 4oz fresh pasta dough, rolled out into lasagne sheets 400g/14oz Parmesan cheese, grated white truffle oil or a fresh truffle 100g/3½oz unsalted butter salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the olive oil and fry the mushrooms with the garlic for two minutes.Add the Parma ham, stir and remove from the heat.Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick.Add the double cream and bring to the boil. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley.Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it.Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle.Repeat to make six layers, and finish with more Parmesan and dot with butter.Bake in the oven for 25-30 minutes, or until bubbling and golden. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil and fry the mushrooms with the garlic for two minutes. Heat the olive oil and fry the mushrooms with the garlic for two minutes. Add the Parma ham, stir and remove from the heat. Add the Parma ham, stir and remove from the heat. Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick. Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick. Add the double cream and bring to the boil. Add the double cream and bring to the boil. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it. Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it. Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle. Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle. Repeat to make six layers, and finish with more Parmesan and dot with butter. Repeat to make six layers, and finish with more Parmesan and dot with butter. Bake in the oven for 25-30 minutes, or until bubbling and golden. Bake in the oven for 25-30 minutes, or until bubbling and golden."
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} | d84eac6497686c88f4a239cc707c4b0d6b077356906c79fa402d7649985dc57a | Sausage roll’s big night out recipe
An average of 5.0 out of 5 stars from 1 rating Try this deliciously different recipe for sausage rolls. Quick and easy to make, it's a good one for last-minute picnics or party snacks. 1 x 375g/13oz packet ready-made puff pastryflour, for dusting6 thin salami sticks, cut in half1 egg, lightly beaten 1 x 375g/13oz packet ready-made puff pastry flour, for dusting 6 thin salami sticks, cut in half 1 egg, lightly beaten Method Preheat the oven to 220C/425F/Gas 7. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm.Repeat with the remaining pastry and salami.Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray.Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm. Repeat with the remaining pastry and salami. Repeat with the remaining pastry and salami. Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray. Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray. Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. | {
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"title": "Sausage roll’s big night out recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Try this deliciously different recipe for sausage rolls. Quick and easy to make, it's a good one for last-minute picnics or party snacks. 1 x 375g/13oz packet ready-made puff pastryflour, for dusting6 thin salami sticks, cut in half1 egg, lightly beaten 1 x 375g/13oz packet ready-made puff pastry flour, for dusting 6 thin salami sticks, cut in half 1 egg, lightly beaten Method Preheat the oven to 220C/425F/Gas 7. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm.Repeat with the remaining pastry and salami.Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray.Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm. Repeat with the remaining pastry and salami. Repeat with the remaining pastry and salami. Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray. Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray. Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown."
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} | 8e1d24bca61a863379f91ac0c494895fefd8318d662c54e73248d2bf129a0481 | Taleggio toasts with roasted vine tomatoes recipe
An average of 5.0 out of 5 stars from 1 rating 6 vine tomatoesolive oil, for drizzlingsalt and freshly ground black pepper 6 vine tomatoes olive oil, for drizzling salt and freshly ground black pepper 3 slices ciabatta, toasted100g/3½oz Taleggio cheese, slicedsalt and freshly ground black pepper6 fresh basil leaves, to serve 3 slices ciabatta, toasted 100g/3½oz Taleggio cheese, sliced salt and freshly ground black pepper 6 fresh basil leaves, to serve Method Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium.For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper.Transfer to the oven and roast for 10-12 minutes, until softened.For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper.Place under the grill for 3-4 minutes, or until the Taleggio has melted.To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium. Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium. For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 10-12 minutes, until softened. Transfer to the oven and roast for 10-12 minutes, until softened. For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper. For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until the Taleggio has melted. Place under the grill for 3-4 minutes, or until the Taleggio has melted. To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. | {
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"title": "Taleggio toasts with roasted vine tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 6 vine tomatoesolive oil, for drizzlingsalt and freshly ground black pepper 6 vine tomatoes olive oil, for drizzling salt and freshly ground black pepper 3 slices ciabatta, toasted100g/3½oz Taleggio cheese, slicedsalt and freshly ground black pepper6 fresh basil leaves, to serve 3 slices ciabatta, toasted 100g/3½oz Taleggio cheese, sliced salt and freshly ground black pepper 6 fresh basil leaves, to serve Method Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium.For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper.Transfer to the oven and roast for 10-12 minutes, until softened.For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper.Place under the grill for 3-4 minutes, or until the Taleggio has melted.To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium. Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium. For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 10-12 minutes, until softened. Transfer to the oven and roast for 10-12 minutes, until softened. For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper. For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until the Taleggio has melted. Place under the grill for 3-4 minutes, or until the Taleggio has melted. To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves."
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} | f980beab114826253466140d1d36304bd7ba116a08ab8ea4e2524278f3dc1dd0 | Potato and cabbage bake recipe
An average of 4.4 out of 5 stars from 11 ratings Cabbage, potato and taleggio cheese – simple ingredients that make this baked dish a delicious, filling comfort food. 650g/1lb 7oz Savoy cabbage8 potatoes, peeled and thinly sliced150g/5½oz buttersalt and freshly ground black pepper300g/10oz taleggio cheese, thinly sliced 650g/1lb 7oz Savoy cabbage 8 potatoes, peeled and thinly sliced 150g/5½oz butter salt and freshly ground black pepper 300g/10oz taleggio cheese, thinly sliced Method Preheat the oven to 200C/400F/Gas 6. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Grease an ovenproof dish generously with some of the butter. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Grease an ovenproof dish generously with some of the butter. Grease an ovenproof dish generously with some of the butter. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Potato and cabbage bake recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings Cabbage, potato and taleggio cheese – simple ingredients that make this baked dish a delicious, filling comfort food. 650g/1lb 7oz Savoy cabbage8 potatoes, peeled and thinly sliced150g/5½oz buttersalt and freshly ground black pepper300g/10oz taleggio cheese, thinly sliced 650g/1lb 7oz Savoy cabbage 8 potatoes, peeled and thinly sliced 150g/5½oz butter salt and freshly ground black pepper 300g/10oz taleggio cheese, thinly sliced Method Preheat the oven to 200C/400F/Gas 6. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Grease an ovenproof dish generously with some of the butter. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Grease an ovenproof dish generously with some of the butter. Grease an ovenproof dish generously with some of the butter. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve."
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} | 8e2b9f198eaebe3b3fbf243602d23999864f0a0c1687b97e0888e64b5487ca25 | Grilled lettuce with goats' cheese recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledlettucewithgo_14300_16x9.jpg A great side dish for al fresco lunches. Lettuce usually takes a back seat but, when cooked well, its flavour is worth celebrating on its own. 6 Little Gem lettuces 2 tbsp olive oil salt and freshly ground black pepper 250g/9oz goats' cheese, or taleggio ¼ lemon 6 Little Gem lettuces 2 tbsp olive oil salt and freshly ground black pepper 250g/9oz goats' cheese, or taleggio ¼ lemon Method Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper.Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. | {
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"title": "Grilled lettuce with goats' cheese recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledlettucewithgo_14300_16x9.jpg A great side dish for al fresco lunches. Lettuce usually takes a back seat but, when cooked well, its flavour is worth celebrating on its own. 6 Little Gem lettuces 2 tbsp olive oil salt and freshly ground black pepper 250g/9oz goats' cheese, or taleggio ¼ lemon 6 Little Gem lettuces 2 tbsp olive oil salt and freshly ground black pepper 250g/9oz goats' cheese, or taleggio ¼ lemon Method Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper.Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person."
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} | d83bc8c3ec8adae141b5398645643f534ee4693b4579ccbfb8aa3d54aa40071a | Breaded pork cutlet tonkatsu recipe
For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat.While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned.Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally.Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot.For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through.Meanwhile, boil the noodles in a saucepan of salted water and drain well. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth. For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat. While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned. While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned. Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally. Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally. Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot. Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot. For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through. Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through. Meanwhile, boil the noodles in a saucepan of salted water and drain well. Meanwhile, boil the noodles in a saucepan of salted water and drain well. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth. | {
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"title": "Breaded pork cutlet tonkatsu recipe",
"content": "For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat.While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned.Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally.Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot.For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through.Meanwhile, boil the noodles in a saucepan of salted water and drain well. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth. For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat. While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned. While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned. Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally. Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally. Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot. Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot. For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through. Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through. Meanwhile, boil the noodles in a saucepan of salted water and drain well. Meanwhile, boil the noodles in a saucepan of salted water and drain well. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth."
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} | 07e41e53ddd10d5f1cb92a1952c049845475dcd51c91ac9b55d918c95dc6ae8a | Chashu (Japanese braised pork) recipe
An average of 5.0 out of 5 stars from 1 rating This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen. 175ml/6fl oz dark soy sauce120ml/4fl oz sake3 tbsp mirin2 tbsp oyster or teriyaki sauce 75g/2½oz sugar500g/1lb 2oz skin-on piece pork belly, rolled ½ leek, sliced (or 1 small onion, sliced)4 whole garlic cloves, peeled 4cm/1½in piece ginger, thickly sliced 175ml/6fl oz dark soy sauce 120ml/4fl oz sake 3 tbsp mirin 2 tbsp oyster or teriyaki sauce 75g/2½oz sugar 500g/1lb 2oz skin-on piece pork belly, rolled ½ leek, sliced (or 1 small onion, sliced) 4 whole garlic cloves, peeled 4cm/1½in piece ginger, thickly sliced Method Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Lightly cover with a double layer of foil and leave a small gap for the steam to escape.Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar. Preheat the oven to 140C/300F/Gas 2. Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Lightly cover with a double layer of foil and leave a small gap for the steam to escape. Lightly cover with a double layer of foil and leave a small gap for the steam to escape. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chashu (Japanese braised pork) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen. 175ml/6fl oz dark soy sauce120ml/4fl oz sake3 tbsp mirin2 tbsp oyster or teriyaki sauce 75g/2½oz sugar500g/1lb 2oz skin-on piece pork belly, rolled ½ leek, sliced (or 1 small onion, sliced)4 whole garlic cloves, peeled 4cm/1½in piece ginger, thickly sliced 175ml/6fl oz dark soy sauce 120ml/4fl oz sake 3 tbsp mirin 2 tbsp oyster or teriyaki sauce 75g/2½oz sugar 500g/1lb 2oz skin-on piece pork belly, rolled ½ leek, sliced (or 1 small onion, sliced) 4 whole garlic cloves, peeled 4cm/1½in piece ginger, thickly sliced Method Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Lightly cover with a double layer of foil and leave a small gap for the steam to escape.Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar. Preheat the oven to 140C/300F/Gas 2. Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Lightly cover with a double layer of foil and leave a small gap for the steam to escape. Lightly cover with a double layer of foil and leave a small gap for the steam to escape. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes."
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} | 462a7c2a15d6f3285fead57f5888226ac8611c8926520f4df7bca50b376ee8e4 | Tempura squid and prawns with coriander salsa recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2k8r.jpg A quick fun way to serve delicious seafood in crisp batter with a fresh, spicy salsa dressing. oil, for deep-fat frying500g/1lb 2oz squid, cleaned, cut into strips500g/1lb 2oz raw king prawns, shelled2 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry2 tbsp sesame oil2 limes100g/3½ oz cornflour3 spring onions, finely sliced1 long red chilli, roughly chopped oil, for deep-fat frying 500g/1lb 2oz squid, cleaned, cut into strips 500g/1lb 2oz raw king prawns, shelled 2 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp sesame oil 2 limes 100g/3½ oz cornflour 3 spring onions, finely sliced 1 long red chilli, roughly chopped 1 small handful coriander leaves, roughly chopped1 small handful mint leaves, roughly chopped1 garlic clove, sliced1 long red chilli, sliced2 tbsp palm sugar1 tbsp fish sauce1 tbsp soy sauce1 tbsp sesame oil1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only 1 small handful coriander leaves, roughly chopped 1 small handful mint leaves, roughly chopped 1 garlic clove, sliced 1 long red chilli, sliced 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only Method Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa.For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée.To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky.Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli.Cut the remaining lime into wedges and place alongside. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa. Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa. For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée. For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée. To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky. To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky. Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper. To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli. To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli. Cut the remaining lime into wedges and place alongside. Cut the remaining lime into wedges and place alongside. | {
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"title": "Tempura squid and prawns with coriander salsa recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2k8r.jpg A quick fun way to serve delicious seafood in crisp batter with a fresh, spicy salsa dressing. oil, for deep-fat frying500g/1lb 2oz squid, cleaned, cut into strips500g/1lb 2oz raw king prawns, shelled2 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry2 tbsp sesame oil2 limes100g/3½ oz cornflour3 spring onions, finely sliced1 long red chilli, roughly chopped oil, for deep-fat frying 500g/1lb 2oz squid, cleaned, cut into strips 500g/1lb 2oz raw king prawns, shelled 2 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp sesame oil 2 limes 100g/3½ oz cornflour 3 spring onions, finely sliced 1 long red chilli, roughly chopped 1 small handful coriander leaves, roughly chopped1 small handful mint leaves, roughly chopped1 garlic clove, sliced1 long red chilli, sliced2 tbsp palm sugar1 tbsp fish sauce1 tbsp soy sauce1 tbsp sesame oil1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only 1 small handful coriander leaves, roughly chopped 1 small handful mint leaves, roughly chopped 1 garlic clove, sliced 1 long red chilli, sliced 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only Method Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa.For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée.To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky.Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli.Cut the remaining lime into wedges and place alongside. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa. Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa. For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée. For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée. To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky. To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky. Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper. To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli. To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli. Cut the remaining lime into wedges and place alongside. Cut the remaining lime into wedges and place alongside."
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} | 09a3f67235a8d68dafaa198903259744ddf7c6c247aaf709b2334563d9313941 | Roast salmon with dill and mustard and pea purée recipe
For the salmon, pat the fish dry using kitchen paper. Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish with the second marinade and set aside until you are ready to cook the fish.For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain.For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. Transfer the mixture to a bowl. Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice.To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber. For the salmon, pat the fish dry using kitchen paper. For the salmon, pat the fish dry using kitchen paper. Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes. Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes. Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish with the second marinade and set aside until you are ready to cook the fish. Mix the fish with the second marinade and set aside until you are ready to cook the fish. For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved. For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved. Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes. Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes. Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain. Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain. For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. Transfer the mixture to a bowl. Transfer the mixture to a bowl. Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice. Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice. To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber. To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber. | {
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"title": "Roast salmon with dill and mustard and pea purée recipe",
"content": "For the salmon, pat the fish dry using kitchen paper. Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish with the second marinade and set aside until you are ready to cook the fish.For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain.For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. Transfer the mixture to a bowl. Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice.To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber. For the salmon, pat the fish dry using kitchen paper. For the salmon, pat the fish dry using kitchen paper. Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes. Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes. Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish with the second marinade and set aside until you are ready to cook the fish. Mix the fish with the second marinade and set aside until you are ready to cook the fish. For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved. For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved. Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes. Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes. Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain. Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain. For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. Transfer the mixture to a bowl. Transfer the mixture to a bowl. Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice. Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice. To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber. To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber."
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} | 72b3f9650375540ee464e7f983f84a9141bd3e0bc9f151db0728a39dd8928cc7 | King cabbage, smoked eel, fried egg recipe
An average of 0.0 out of 5 stars from 0 ratings This combination of nori, charred cabbage and smoked eel is an umami flavour explosion. One for when you want to impress. 1 January King or Hispi cabbage2 nori sheetsdash oilvegetable oil for deep-fryingsalt 1 January King or Hispi cabbage 2 nori sheets dash oil vegetable oil for deep-frying salt dash vegetable oil50g/1¾oz skin and bones from a smoked eel (ask your fishmonger)100ml/3½fl oz UHT double cream2 tsp white soy sauce dash vegetable oil 50g/1¾oz skin and bones from a smoked eel (ask your fishmonger) 100ml/3½fl oz UHT double cream 2 tsp white soy sauce 80g–120g/3oz–4½oz smoked eel, finely choppeddash oil1 tsp fermented dulse (optional)4–6 free-range eggssqueeze lemon juice 80g–120g/3oz–4½oz smoked eel, finely chopped dash oil 1 tsp fermented dulse (optional) 4–6 free-range eggs squeeze lemon juice Method To make the BBQ cabbage, separate the green outer leaves from the heart of the cabbage. Blanch the outer leaves in a pan of boiling water for 1–2 minutes, then drain and squeeze out as much liquid as possible. Set aside the cabbage heart until later. Dry these leaves in a dehydrator, or in the oven at the lowest setting, for 3–6 hours or until completely dried out. Set aside a couple of leaves.Preheat the oven to 170C/150C Fan/Gas 3½. Toast the nori sheets on a baking tray in the oven for 10 minutes. Combine the toasted nori sheets and dehydrated cabbage leaves in a small blender or food processor and blend to a fine powder. Halve the heart of the cabbage and place in salted water for 1–3 hours. Heat the oil in a deep-fat fryer to 160C (CAUTION: hot oil can be dangerous. Do not leave unattended).Deep-fry the reserved dehydrated cabbage leaves for 1 minute. Remove the ‘crisps’ from the oil and drain on kitchen paper. Season with a pinch of salt and break into random pieces. Lift the cabbage heart from the salted water, drain and cut each half into 2–3 wedges. Heat a barbecue or grill to high, brush the cut side of the wedges with oil and char until tender. To make the smoked eel cream, heat the vegetable oil in a pan and add the eel skin and bones. Fry gently for about 10 minutes until the flavour and fats are released. Add the cream and bring to the boil, then remove from the heat and infuse for 20 minutes. Strain the cream and season it with the white soy sauce. Allow to cool to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Warm the eel in the oven for 6 minutes. Remove from the oven and dress with the fermented dulse, if using. Heat the oil in a frying pan and fry the eggs to your liking. Add a spoonful of the eel cream to each plate. Fan out the wedges of cabbage and place one on each plate. Scatter the eel amongst the cabbage leaves and season with lemon juice. Top each plate with a fried egg, dust heavily with the cabbage/nori powder and garnish with the ‘crisps’. To make the BBQ cabbage, separate the green outer leaves from the heart of the cabbage. Blanch the outer leaves in a pan of boiling water for 1–2 minutes, then drain and squeeze out as much liquid as possible. Set aside the cabbage heart until later. To make the BBQ cabbage, separate the green outer leaves from the heart of the cabbage. Blanch the outer leaves in a pan of boiling water for 1–2 minutes, then drain and squeeze out as much liquid as possible. Set aside the cabbage heart until later. Dry these leaves in a dehydrator, or in the oven at the lowest setting, for 3–6 hours or until completely dried out. Set aside a couple of leaves. Dry these leaves in a dehydrator, or in the oven at the lowest setting, for 3–6 hours or until completely dried out. Set aside a couple of leaves. Preheat the oven to 170C/150C Fan/Gas 3½. Toast the nori sheets on a baking tray in the oven for 10 minutes. Combine the toasted nori sheets and dehydrated cabbage leaves in a small blender or food processor and blend to a fine powder. Preheat the oven to 170C/150C Fan/Gas 3½. Toast the nori sheets on a baking tray in the oven for 10 minutes. Combine the toasted nori sheets and dehydrated cabbage leaves in a small blender or food processor and blend to a fine powder. Halve the heart of the cabbage and place in salted water for 1–3 hours. Halve the heart of the cabbage and place in salted water for 1–3 hours. Heat the oil in a deep-fat fryer to 160C (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat the oil in a deep-fat fryer to 160C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep-fry the reserved dehydrated cabbage leaves for 1 minute. Remove the ‘crisps’ from the oil and drain on kitchen paper. Season with a pinch of salt and break into random pieces. Deep-fry the reserved dehydrated cabbage leaves for 1 minute. Remove the ‘crisps’ from the oil and drain on kitchen paper. Season with a pinch of salt and break into random pieces. Lift the cabbage heart from the salted water, drain and cut each half into 2–3 wedges. Heat a barbecue or grill to high, brush the cut side of the wedges with oil and char until tender. Lift the cabbage heart from the salted water, drain and cut each half into 2–3 wedges. Heat a barbecue or grill to high, brush the cut side of the wedges with oil and char until tender. To make the smoked eel cream, heat the vegetable oil in a pan and add the eel skin and bones. Fry gently for about 10 minutes until the flavour and fats are released. Add the cream and bring to the boil, then remove from the heat and infuse for 20 minutes. Strain the cream and season it with the white soy sauce. Allow to cool to room temperature. To make the smoked eel cream, heat the vegetable oil in a pan and add the eel skin and bones. Fry gently for about 10 minutes until the flavour and fats are released. Add the cream and bring to the boil, then remove from the heat and infuse for 20 minutes. Strain the cream and season it with the white soy sauce. Allow to cool to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Warm the eel in the oven for 6 minutes. Remove from the oven and dress with the fermented dulse, if using. Preheat the oven to 140C/120C Fan/Gas 1. Warm the eel in the oven for 6 minutes. Remove from the oven and dress with the fermented dulse, if using. Heat the oil in a frying pan and fry the eggs to your liking. Add a spoonful of the eel cream to each plate. Heat the oil in a frying pan and fry the eggs to your liking. Add a spoonful of the eel cream to each plate. Fan out the wedges of cabbage and place one on each plate. Scatter the eel amongst the cabbage leaves and season with lemon juice. Fan out the wedges of cabbage and place one on each plate. Scatter the eel amongst the cabbage leaves and season with lemon juice. Top each plate with a fried egg, dust heavily with the cabbage/nori powder and garnish with the ‘crisps’. Top each plate with a fried egg, dust heavily with the cabbage/nori powder and garnish with the ‘crisps’. | {
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"title": "King cabbage, smoked eel, fried egg recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This combination of nori, charred cabbage and smoked eel is an umami flavour explosion. One for when you want to impress. 1 January King or Hispi cabbage2 nori sheetsdash oilvegetable oil for deep-fryingsalt 1 January King or Hispi cabbage 2 nori sheets dash oil vegetable oil for deep-frying salt dash vegetable oil50g/1¾oz skin and bones from a smoked eel (ask your fishmonger)100ml/3½fl oz UHT double cream2 tsp white soy sauce dash vegetable oil 50g/1¾oz skin and bones from a smoked eel (ask your fishmonger) 100ml/3½fl oz UHT double cream 2 tsp white soy sauce 80g–120g/3oz–4½oz smoked eel, finely choppeddash oil1 tsp fermented dulse (optional)4–6 free-range eggssqueeze lemon juice 80g–120g/3oz–4½oz smoked eel, finely chopped dash oil 1 tsp fermented dulse (optional) 4–6 free-range eggs squeeze lemon juice Method To make the BBQ cabbage, separate the green outer leaves from the heart of the cabbage. Blanch the outer leaves in a pan of boiling water for 1–2 minutes, then drain and squeeze out as much liquid as possible. Set aside the cabbage heart until later. Dry these leaves in a dehydrator, or in the oven at the lowest setting, for 3–6 hours or until completely dried out. Set aside a couple of leaves.Preheat the oven to 170C/150C Fan/Gas 3½. Toast the nori sheets on a baking tray in the oven for 10 minutes. Combine the toasted nori sheets and dehydrated cabbage leaves in a small blender or food processor and blend to a fine powder. Halve the heart of the cabbage and place in salted water for 1–3 hours. Heat the oil in a deep-fat fryer to 160C (CAUTION: hot oil can be dangerous. Do not leave unattended).Deep-fry the reserved dehydrated cabbage leaves for 1 minute. Remove the ‘crisps’ from the oil and drain on kitchen paper. Season with a pinch of salt and break into random pieces. Lift the cabbage heart from the salted water, drain and cut each half into 2–3 wedges. Heat a barbecue or grill to high, brush the cut side of the wedges with oil and char until tender. To make the smoked eel cream, heat the vegetable oil in a pan and add the eel skin and bones. Fry gently for about 10 minutes until the flavour and fats are released. Add the cream and bring to the boil, then remove from the heat and infuse for 20 minutes. Strain the cream and season it with the white soy sauce. Allow to cool to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Warm the eel in the oven for 6 minutes. Remove from the oven and dress with the fermented dulse, if using. Heat the oil in a frying pan and fry the eggs to your liking. Add a spoonful of the eel cream to each plate. Fan out the wedges of cabbage and place one on each plate. Scatter the eel amongst the cabbage leaves and season with lemon juice. Top each plate with a fried egg, dust heavily with the cabbage/nori powder and garnish with the ‘crisps’. To make the BBQ cabbage, separate the green outer leaves from the heart of the cabbage. Blanch the outer leaves in a pan of boiling water for 1–2 minutes, then drain and squeeze out as much liquid as possible. Set aside the cabbage heart until later. To make the BBQ cabbage, separate the green outer leaves from the heart of the cabbage. Blanch the outer leaves in a pan of boiling water for 1–2 minutes, then drain and squeeze out as much liquid as possible. Set aside the cabbage heart until later. Dry these leaves in a dehydrator, or in the oven at the lowest setting, for 3–6 hours or until completely dried out. Set aside a couple of leaves. Dry these leaves in a dehydrator, or in the oven at the lowest setting, for 3–6 hours or until completely dried out. Set aside a couple of leaves. Preheat the oven to 170C/150C Fan/Gas 3½. Toast the nori sheets on a baking tray in the oven for 10 minutes. Combine the toasted nori sheets and dehydrated cabbage leaves in a small blender or food processor and blend to a fine powder. Preheat the oven to 170C/150C Fan/Gas 3½. Toast the nori sheets on a baking tray in the oven for 10 minutes. Combine the toasted nori sheets and dehydrated cabbage leaves in a small blender or food processor and blend to a fine powder. Halve the heart of the cabbage and place in salted water for 1–3 hours. Halve the heart of the cabbage and place in salted water for 1–3 hours. Heat the oil in a deep-fat fryer to 160C (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat the oil in a deep-fat fryer to 160C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep-fry the reserved dehydrated cabbage leaves for 1 minute. Remove the ‘crisps’ from the oil and drain on kitchen paper. Season with a pinch of salt and break into random pieces. Deep-fry the reserved dehydrated cabbage leaves for 1 minute. Remove the ‘crisps’ from the oil and drain on kitchen paper. Season with a pinch of salt and break into random pieces. Lift the cabbage heart from the salted water, drain and cut each half into 2–3 wedges. Heat a barbecue or grill to high, brush the cut side of the wedges with oil and char until tender. Lift the cabbage heart from the salted water, drain and cut each half into 2–3 wedges. Heat a barbecue or grill to high, brush the cut side of the wedges with oil and char until tender. To make the smoked eel cream, heat the vegetable oil in a pan and add the eel skin and bones. Fry gently for about 10 minutes until the flavour and fats are released. Add the cream and bring to the boil, then remove from the heat and infuse for 20 minutes. Strain the cream and season it with the white soy sauce. Allow to cool to room temperature. To make the smoked eel cream, heat the vegetable oil in a pan and add the eel skin and bones. Fry gently for about 10 minutes until the flavour and fats are released. Add the cream and bring to the boil, then remove from the heat and infuse for 20 minutes. Strain the cream and season it with the white soy sauce. Allow to cool to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Warm the eel in the oven for 6 minutes. Remove from the oven and dress with the fermented dulse, if using. Preheat the oven to 140C/120C Fan/Gas 1. Warm the eel in the oven for 6 minutes. Remove from the oven and dress with the fermented dulse, if using. Heat the oil in a frying pan and fry the eggs to your liking. Add a spoonful of the eel cream to each plate. Heat the oil in a frying pan and fry the eggs to your liking. Add a spoonful of the eel cream to each plate. Fan out the wedges of cabbage and place one on each plate. Scatter the eel amongst the cabbage leaves and season with lemon juice. Fan out the wedges of cabbage and place one on each plate. Scatter the eel amongst the cabbage leaves and season with lemon juice. Top each plate with a fried egg, dust heavily with the cabbage/nori powder and garnish with the ‘crisps’. Top each plate with a fried egg, dust heavily with the cabbage/nori powder and garnish with the ‘crisps’."
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} | 53db46cc12176680b4c5dd3221e2461814ed14d5df8a6786fd73b9dc8ab4dccc | Japanese-inspired pot roasted monkfish recipe
An average of 5.0 out of 5 stars from 1 rating A comforting fish of monkfish tail and shiitake mushrooms in a warming miso broth. 2 tbsp vegetable oil1 banana shallot, thinly sliced3 garlic cloves, thinly sliced2cm/¾in piece ginger, peeled and julienned1 star anise1 tbsp miso paste100g/3½oz shiitake mushrooms4cm/1½in daikon, thinly sliced6 baby carrots 50ml/2fl oz mirin50ml/2fl oz soy sauce 500ml/18fl oz fish stock1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz) 2 tbsp vegetable oil 1 banana shallot, thinly sliced 3 garlic cloves, thinly sliced 2cm/¾in piece ginger, peeled and julienned 1 star anise 1 tbsp miso paste 100g/3½oz shiitake mushrooms 4cm/1½in daikon, thinly sliced 6 baby carrots 50ml/2fl oz mirin 50ml/2fl oz soy sauce 500ml/18fl oz fish stock 1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz) 3 spring onions, finely choppedhandful fresh coriander leaves1 tbsp toasted sesame seeds 3 spring onions, finely chopped handful fresh coriander leaves 1 tbsp toasted sesame seeds Method Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer.In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes.To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer. In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes. In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes. To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. | {
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"title": "Japanese-inspired pot roasted monkfish recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A comforting fish of monkfish tail and shiitake mushrooms in a warming miso broth. 2 tbsp vegetable oil1 banana shallot, thinly sliced3 garlic cloves, thinly sliced2cm/¾in piece ginger, peeled and julienned1 star anise1 tbsp miso paste100g/3½oz shiitake mushrooms4cm/1½in daikon, thinly sliced6 baby carrots 50ml/2fl oz mirin50ml/2fl oz soy sauce 500ml/18fl oz fish stock1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz) 2 tbsp vegetable oil 1 banana shallot, thinly sliced 3 garlic cloves, thinly sliced 2cm/¾in piece ginger, peeled and julienned 1 star anise 1 tbsp miso paste 100g/3½oz shiitake mushrooms 4cm/1½in daikon, thinly sliced 6 baby carrots 50ml/2fl oz mirin 50ml/2fl oz soy sauce 500ml/18fl oz fish stock 1 whole monkfish tail, on the bone (approx. 750g/1lb 10oz) 3 spring onions, finely choppedhandful fresh coriander leaves1 tbsp toasted sesame seeds 3 spring onions, finely chopped handful fresh coriander leaves 1 tbsp toasted sesame seeds Method Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer.In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes.To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer. Heat 1 tablespoon of oil in a lidded ovenproof dish and cook the shallot, garlic, ginger and star anise for 2-3 minutes. Add the miso paste, mushrooms, daikon, carrots, mirin, soy sauce and fish stock and bring to a gentle simmer. In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes. In a separate pan, heat the remaining oil and fry the monkfish until coloured all over. Place the fish into the broth, making sure the broth only comes one-third of the way up the side of the monkfish. Put a lid on the dish and transfer to the oven to cook for 15–20 minutes. To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds. To serve, remove the monkfish from the pot and take the flesh off the bone, carefully slicing into pieces. Pour the broth into serving bowls and place the monkfish inside. Garnish with the spring onions, coriander and toasted sesame seeds."
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} | 4664bbab3a4e8eff9a1b49bd9f4718ae627217d65b8a39c93046beb080a77c6f | Fondant potato with cheese custard and nori fries recipe
To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved. Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours. To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside. Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat. Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine. Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt.Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm. When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature.To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below. Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat. Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender. Remove the lid and allow the stock to reduce slightly. To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel. Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain. Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning. Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries. To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved. To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved. Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours. Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours. To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside. To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside. Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat. Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat. Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine. Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine. Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt. Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt. Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm. Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm. When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature. When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature. To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below. To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below. Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat. Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat. Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender. Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender. Remove the lid and allow the stock to reduce slightly. Remove the lid and allow the stock to reduce slightly. To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel. To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel. Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain. Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain. Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning. Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning. Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries. Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries. | {
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"title": "Fondant potato with cheese custard and nori fries recipe",
"content": "To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved. Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours. To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside. Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat. Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine. Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt.Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm. When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature.To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below. Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat. Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender. Remove the lid and allow the stock to reduce slightly. To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel. Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain. Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning. Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries. To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved. To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved. Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours. Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours. To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside. To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside. Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat. Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat. Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine. Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine. Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt. Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt. Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm. Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm. When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature. When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature. To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below. To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below. Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat. Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat. Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender. Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender. Remove the lid and allow the stock to reduce slightly. Remove the lid and allow the stock to reduce slightly. To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel. To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel. Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain. Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain. Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning. Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning. Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries. Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries."
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} | bbc6ac5b446c956ca733d3daec54348603ec6e54bfb6fa5812cd37d5ac5a51d7 | Tamarind-glazed tuna with broccoli salad recipe
Tamarind-glazed tuna with watercress and broccoli salad An average of 0.0 out of 5 stars from 0 ratings This Asian-inspired fish supper works perfectly on a busy summer evening as it’s ready in under 30 minutes. 150g/5½oz purple sprouting broccoli or any green vegetable150g/5½oz Tenderstem broccoli or any green vegetable100g/3½oz sugar-snap peas or any green vegetable50g/1¾oz watercresshandful pea shoots1 avocado, peeled, halved, stone removed and smashed1 garlic clove, chopped2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segmentssalt and freshly ground black pepper 150g/5½oz purple sprouting broccoli or any green vegetable 150g/5½oz Tenderstem broccoli or any green vegetable 100g/3½oz sugar-snap peas or any green vegetable 50g/1¾oz watercress handful pea shoots 1 avocado, peeled, halved, stone removed and smashed 1 garlic clove, chopped 2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segments salt and freshly ground black pepper 1 tbsp vegetable oil400g/14oz tuna2 tsp caster sugar4 tbsp tamarind 4 tbsp vegetable oil 1 tbsp vegetable oil 400g/14oz tuna 2 tsp caster sugar 4 tbsp tamarind 4 tbsp vegetable oil vegetable oil, for deep-frying2 nori sheets1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder vegetable oil, for deep-frying 2 nori sheets 1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder Method To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper.To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper. To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper. To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. | {
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"content": "Tamarind-glazed tuna with watercress and broccoli salad An average of 0.0 out of 5 stars from 0 ratings This Asian-inspired fish supper works perfectly on a busy summer evening as it’s ready in under 30 minutes. 150g/5½oz purple sprouting broccoli or any green vegetable150g/5½oz Tenderstem broccoli or any green vegetable100g/3½oz sugar-snap peas or any green vegetable50g/1¾oz watercresshandful pea shoots1 avocado, peeled, halved, stone removed and smashed1 garlic clove, chopped2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segmentssalt and freshly ground black pepper 150g/5½oz purple sprouting broccoli or any green vegetable 150g/5½oz Tenderstem broccoli or any green vegetable 100g/3½oz sugar-snap peas or any green vegetable 50g/1¾oz watercress handful pea shoots 1 avocado, peeled, halved, stone removed and smashed 1 garlic clove, chopped 2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segments salt and freshly ground black pepper 1 tbsp vegetable oil400g/14oz tuna2 tsp caster sugar4 tbsp tamarind 4 tbsp vegetable oil 1 tbsp vegetable oil 400g/14oz tuna 2 tsp caster sugar 4 tbsp tamarind 4 tbsp vegetable oil vegetable oil, for deep-frying2 nori sheets1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder vegetable oil, for deep-frying 2 nori sheets 1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder Method To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper.To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper. To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper. To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments."
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} | cd612b6a6fcbfb08668d82bb4989372bb0df7d9d422bef9fb88fa8fea81230c3 | Mouth-numbing noodles recipe
An average of 5.0 out of 5 stars from 2 ratings Sichuan peppercorns bring a different kind of heat to a dish, creating a tingling, mouth-numbing sensation! 200g/7oz wheat udon noodles 3 tbsp crunchy peanut butter3 tbsp toasted sesame oilsalt and freshly ground black pepper 200g/7oz wheat udon noodles 3 tbsp crunchy peanut butter 3 tbsp toasted sesame oil salt and freshly ground black pepper 150g/5½oz red cabbage (about ⅓ red cabbage), shredded¼ cucumber, deseeded and choppedhandful mint leaves, roughly chopped2 tbsp rice vinegar2 tbsp toasted sesame oil½ tbsp white sesame seeds, plus extra to garnish½ tbsp black sesame seeds, plus extra to garnish 150g/5½oz red cabbage (about ⅓ red cabbage), shredded ¼ cucumber, deseeded and chopped handful mint leaves, roughly chopped 2 tbsp rice vinegar 2 tbsp toasted sesame oil ½ tbsp white sesame seeds, plus extra to garnish ½ tbsp black sesame seeds, plus extra to garnish 1 tbsp Sichuan peppercorns1½ tbsp dried chilli flakes5 tbsp rapeseed oil2 garlic cloves, minced 1 tsp caster sugar⅓ tsp salt 1 tbsp Sichuan peppercorns 1½ tbsp dried chilli flakes 5 tbsp rapeseed oil 2 garlic cloves, minced 1 tsp caster sugar ⅓ tsp salt Method To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside. To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside.To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat. In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste.To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds. To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside. To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside. To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside. To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside. To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat. To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat. In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste. In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste. To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds. To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Sichuan peppercorns bring a different kind of heat to a dish, creating a tingling, mouth-numbing sensation! 200g/7oz wheat udon noodles 3 tbsp crunchy peanut butter3 tbsp toasted sesame oilsalt and freshly ground black pepper 200g/7oz wheat udon noodles 3 tbsp crunchy peanut butter 3 tbsp toasted sesame oil salt and freshly ground black pepper 150g/5½oz red cabbage (about ⅓ red cabbage), shredded¼ cucumber, deseeded and choppedhandful mint leaves, roughly chopped2 tbsp rice vinegar2 tbsp toasted sesame oil½ tbsp white sesame seeds, plus extra to garnish½ tbsp black sesame seeds, plus extra to garnish 150g/5½oz red cabbage (about ⅓ red cabbage), shredded ¼ cucumber, deseeded and chopped handful mint leaves, roughly chopped 2 tbsp rice vinegar 2 tbsp toasted sesame oil ½ tbsp white sesame seeds, plus extra to garnish ½ tbsp black sesame seeds, plus extra to garnish 1 tbsp Sichuan peppercorns1½ tbsp dried chilli flakes5 tbsp rapeseed oil2 garlic cloves, minced 1 tsp caster sugar⅓ tsp salt 1 tbsp Sichuan peppercorns 1½ tbsp dried chilli flakes 5 tbsp rapeseed oil 2 garlic cloves, minced 1 tsp caster sugar ⅓ tsp salt Method To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside. To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside.To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat. In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste.To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds. To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside. To make the noodles, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse under cold water and drain again. Set aside. To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside. To make the cabbage pickle, put the cabbage, cucumber and mint in a bowl. Add the vinegar, sesame oil and a large pinch of salt, and mix with your hands. Scatter with the sesame seeds and set aside. To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat. To make the mouth-numbing chilli oil, place the peppercorns and chilli flakes in a blender or spice grinder and blitz to a rough powder. Heat the oil in a frying pan over a medium heat and add the garlic, sugar, salt and the peppercorns and chilli mixture. Bubble gently for a couple of minutes then take off the heat. In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste. In a large bowl, mix the peanut butter, sesame oil and a third of a teaspoon of salt. Add a couple of tablespoons of the mouth-numbing chilli oil, mix again and add the noodles. Toss with your hands and season to taste. To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds. To serve, transfer the noodles to a serving platter (or four shallow bowls) and top with a handful of the cabbage pickle. Add a drizzle of the mouth-numbing chilli oil, depending on how much heat you like, and scatter with more sesame seeds."
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} | 9dc544a8e233d29813434e3b47259ac9d57d4684fe93bbad2fcce405df390a7b | Noodle soup with teriyaki beef and cashews recipe
An average of 5.0 out of 5 stars from 1 rating An udon noodle soup. 1 tbsp sesame oil1 tbsp soy sauce2.5cm/1in piece fresh ginger, peeled and finely slicedpinch chilli flakes150ml/5fl oz hot vegetable stock100g/3½oz ready-cooked udon noodles 1 tbsp sesame oil 1 tbsp soy sauce 2.5cm/1in piece fresh ginger, peeled and finely sliced pinch chilli flakes 150ml/5fl oz hot vegetable stock 100g/3½oz ready-cooked udon noodles 1 tbsp olive oil100g/3½oz beef filletsalt and freshly ground black pepper1 tbsp soy sauce1 tbsp clear honey 1 tbsp olive oil 100g/3½oz beef fillet salt and freshly ground black pepper 1 tbsp soy sauce 1 tbsp clear honey 1 tbsp cashew nuts, lightly toasted 1 tbsp cashew nuts, lightly toasted Method For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes.For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper.Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices.To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. | {
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"title": "Noodle soup with teriyaki beef and cashews recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating An udon noodle soup. 1 tbsp sesame oil1 tbsp soy sauce2.5cm/1in piece fresh ginger, peeled and finely slicedpinch chilli flakes150ml/5fl oz hot vegetable stock100g/3½oz ready-cooked udon noodles 1 tbsp sesame oil 1 tbsp soy sauce 2.5cm/1in piece fresh ginger, peeled and finely sliced pinch chilli flakes 150ml/5fl oz hot vegetable stock 100g/3½oz ready-cooked udon noodles 1 tbsp olive oil100g/3½oz beef filletsalt and freshly ground black pepper1 tbsp soy sauce1 tbsp clear honey 1 tbsp olive oil 100g/3½oz beef fillet salt and freshly ground black pepper 1 tbsp soy sauce 1 tbsp clear honey 1 tbsp cashew nuts, lightly toasted 1 tbsp cashew nuts, lightly toasted Method For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes.For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper.Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices.To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts."
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} | 62dafd6906e2d951d745fcfeb531016725612fc316c2ab28f1aa44b84dc16e7a | Korean bulgogi chicken stir-fry recipe
An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_bulgogi_chicken_43080_16x9.jpg Sweet pear and salty soy combine to make a delicious stir-fry. The kimchi helps to cut through the richness. 3 garlic cloves, peeled ½ onion ½ pear, cored5 tbsp soy sauce3 tbsp caster sugar2 tbsp sesame oil3 tbsp mirin pinch cracked black pepper2 large chicken breasts, cut into thin strips220g/8oz brown rice2 tbsp groundnut oil4 free-range eggs200g/7oz ready-made kimchi, to serve 3 garlic cloves, peeled ½ onion ½ pear, cored 5 tbsp soy sauce 3 tbsp caster sugar 2 tbsp sesame oil 3 tbsp mirin pinch cracked black pepper 2 large chicken breasts, cut into thin strips 220g/8oz brown rice 2 tbsp groundnut oil 4 free-range eggs 200g/7oz ready-made kimchi, to serve Method To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour.After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour. To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. | {
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"title": "Korean bulgogi chicken stir-fry recipe",
"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_bulgogi_chicken_43080_16x9.jpg Sweet pear and salty soy combine to make a delicious stir-fry. The kimchi helps to cut through the richness. 3 garlic cloves, peeled ½ onion ½ pear, cored5 tbsp soy sauce3 tbsp caster sugar2 tbsp sesame oil3 tbsp mirin pinch cracked black pepper2 large chicken breasts, cut into thin strips220g/8oz brown rice2 tbsp groundnut oil4 free-range eggs200g/7oz ready-made kimchi, to serve 3 garlic cloves, peeled ½ onion ½ pear, cored 5 tbsp soy sauce 3 tbsp caster sugar 2 tbsp sesame oil 3 tbsp mirin pinch cracked black pepper 2 large chicken breasts, cut into thin strips 220g/8oz brown rice 2 tbsp groundnut oil 4 free-range eggs 200g/7oz ready-made kimchi, to serve Method To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour.After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour. To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi."
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} | e111dc85d761c5e3075baadceface520a3da510013a09a85f260f985584764fc | Shrimp de Jonghe recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shrimp_de_jonghe_07636_16x9.jpg This casserole is a speciality of Chicago and can be served as a starter or main course. Think, sherry-infused prawns covered with zesty lemon breadcrumbs. 2 tbsp chopped fresh flatleaf parsley 60g/2¼oz breadcrumbs 1 lemon, zest only 2 tbsp chopped fresh flatleaf parsley 60g/2¼oz breadcrumbs 1 lemon, zest only ½ bulb garlic50g/1¾oz butter, at room temperaturechopped fresh flatleaf parsley100ml/3½fl oz Amontillado sherry oil, for frying1 onion, finely chopped ½ tsp chopped fresh thyme 6–8 very large raw prawns, peeled and butterflied pinch cayenne pepper or dried red chilli flakes 3 spring onion green tops, chopped, to garnish ½ bulb garlic 50g/1¾oz butter, at room temperature chopped fresh flatleaf parsley 100ml/3½fl oz Amontillado sherry oil, for frying 1 onion, finely chopped ½ tsp chopped fresh thyme 6–8 very large raw prawns, peeled and butterflied pinch cayenne pepper or dried red chilli flakes 3 spring onion green tops, chopped, to garnish Method To make the topping, mix all of the ingredients together in a bowl and set aside.Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin.To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside.Increase the heat of the oven to 220C/200C/Gas 7.Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced.Add the prawns to the pan and cook for two minutes on each side until pink. Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture. Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned. Garnish with the chopped spring onions and serve immediately. To make the topping, mix all of the ingredients together in a bowl and set aside. To make the topping, mix all of the ingredients together in a bowl and set aside. Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside. To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside. Increase the heat of the oven to 220C/200C/Gas 7. Increase the heat of the oven to 220C/200C/Gas 7. Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced. Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced. Add the prawns to the pan and cook for two minutes on each side until pink. Add the prawns to the pan and cook for two minutes on each side until pink. Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture. Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture. Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned. Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned. Garnish with the chopped spring onions and serve immediately. Garnish with the chopped spring onions and serve immediately. | {
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"title": "Shrimp de Jonghe 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/shrimp_de_jonghe_07636_16x9.jpg This casserole is a speciality of Chicago and can be served as a starter or main course. Think, sherry-infused prawns covered with zesty lemon breadcrumbs. 2 tbsp chopped fresh flatleaf parsley 60g/2¼oz breadcrumbs 1 lemon, zest only 2 tbsp chopped fresh flatleaf parsley 60g/2¼oz breadcrumbs 1 lemon, zest only ½ bulb garlic50g/1¾oz butter, at room temperaturechopped fresh flatleaf parsley100ml/3½fl oz Amontillado sherry oil, for frying1 onion, finely chopped ½ tsp chopped fresh thyme 6–8 very large raw prawns, peeled and butterflied pinch cayenne pepper or dried red chilli flakes 3 spring onion green tops, chopped, to garnish ½ bulb garlic 50g/1¾oz butter, at room temperature chopped fresh flatleaf parsley 100ml/3½fl oz Amontillado sherry oil, for frying 1 onion, finely chopped ½ tsp chopped fresh thyme 6–8 very large raw prawns, peeled and butterflied pinch cayenne pepper or dried red chilli flakes 3 spring onion green tops, chopped, to garnish Method To make the topping, mix all of the ingredients together in a bowl and set aside.Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin.To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside.Increase the heat of the oven to 220C/200C/Gas 7.Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced.Add the prawns to the pan and cook for two minutes on each side until pink. Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture. Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned. Garnish with the chopped spring onions and serve immediately. To make the topping, mix all of the ingredients together in a bowl and set aside. To make the topping, mix all of the ingredients together in a bowl and set aside. Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside. To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside. Increase the heat of the oven to 220C/200C/Gas 7. Increase the heat of the oven to 220C/200C/Gas 7. Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced. Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced. Add the prawns to the pan and cook for two minutes on each side until pink. Add the prawns to the pan and cook for two minutes on each side until pink. Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture. Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture. Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned. Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned. Garnish with the chopped spring onions and serve immediately. Garnish with the chopped spring onions and serve immediately."
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} | e32b08d775eae0ff8ff8e46310523490aef508042cc8712d8c7175d8ca5e7f43 | Coal-roasted aubergine with miso, feta and cashew recipe
Coal-roasted aubergine with red miso, feta and toasted cashews An average of 4.8 out of 5 stars from 6 ratings This recipe uses a barbecue to scorch the aubergine, which is then marinated in a soy and ginger sauce and served with crumbled feta and toasted cashews. ½ tsp sesame seeds½ tsp red chilli flakes½ tsp sesame oil10g/⅓oz minced garlic10g/⅓oz grated fresh root ginger25ml/1fl oz dark soy sauce50ml/2fl oz light soy sauce40g/1½ oz runny honey ½ tsp sesame seeds ½ tsp red chilli flakes ½ tsp sesame oil 10g/⅓oz minced garlic 10g/⅓oz grated fresh root ginger 25ml/1fl oz dark soy sauce 50ml/2fl oz light soy sauce 40g/1½ oz runny honey 1 aubergine 1 tbsp butter30g/1oz cashew nuts40g/1½oz feta1 tbsp balsamic glaze½ spring onion, chopped 1 aubergine 1 tbsp butter 30g/1oz cashew nuts 40g/1½oz feta 1 tbsp balsamic glaze ½ spring onion, chopped 150g/5½oz butter, softened20g/1oz red miso paste 1 tbsp mirin (or 15g/½oz caster sugar)20g/¾oz gochujang paste1 tsp rice vinegar 150g/5½oz butter, softened 20g/1oz red miso paste 1 tbsp mirin (or 15g/½oz caster sugar) 20g/¾oz gochujang paste 1 tsp rice vinegar Method To make the marinade, place the sesame seeds, chilli flakes and sesame oil into a pestle and mortar and grind to a paste. Place in a large bowl and add the remaining ingredients, mix well and set aside. Preheat a barbecue to hot.To make the aubergine, barbecue the aubergine directly over hot coals for 5 minutes. Rotate the aubergine by 180 degrees and cook for another 5 minutes. Alternativly you can cook on a gas hob for 7–9 minutes. Once the aubergine is soft to the touch all over, transfer to a board and leave to cool. Avoid fiddling with it or it will damage the skin and make the flesh go mushy.Once the aubergine is cool, peel and discard the skin, then put the whole peeled aubergine into the marinade. Leave to soak for at least 4 hours, and ideally for 8 hours or overnight. (While it’s marinating, the aubergine will release juices into the marinade, which is important. If you prefer a less punchy marinade, add around 125ml/4fl oz water first.)To make the red miso butter, combine the softened butter with the miso, mirin, gochujang and rice vinegar in a bowl. Preheat the oven to 200C/180C Fan/Gas 6. To make the cashews, heat the butter in a frying pan over a low heat and toast the cashews until golden-brown. Tip out on to a plate lined with kitchen paper to drain.To serve, lift the aubergine from its marinade and transfer to a roasting tin. Spread the aubergine liberally with the miso butter. Roast in the oven for 10 minutes, or barbecue with the lid down, until hot all the way through. Transfer to a serving plate. Crumble over the feta and top with the toasted cashews, balsamic glaze and spring onion. Serve immediately. To make the marinade, place the sesame seeds, chilli flakes and sesame oil into a pestle and mortar and grind to a paste. Place in a large bowl and add the remaining ingredients, mix well and set aside. Preheat a barbecue to hot. To make the marinade, place the sesame seeds, chilli flakes and sesame oil into a pestle and mortar and grind to a paste. Place in a large bowl and add the remaining ingredients, mix well and set aside. Preheat a barbecue to hot. To make the aubergine, barbecue the aubergine directly over hot coals for 5 minutes. Rotate the aubergine by 180 degrees and cook for another 5 minutes. Alternativly you can cook on a gas hob for 7–9 minutes. Once the aubergine is soft to the touch all over, transfer to a board and leave to cool. Avoid fiddling with it or it will damage the skin and make the flesh go mushy. To make the aubergine, barbecue the aubergine directly over hot coals for 5 minutes. Rotate the aubergine by 180 degrees and cook for another 5 minutes. Alternativly you can cook on a gas hob for 7–9 minutes. Once the aubergine is soft to the touch all over, transfer to a board and leave to cool. Avoid fiddling with it or it will damage the skin and make the flesh go mushy. Once the aubergine is cool, peel and discard the skin, then put the whole peeled aubergine into the marinade. Leave to soak for at least 4 hours, and ideally for 8 hours or overnight. (While it’s marinating, the aubergine will release juices into the marinade, which is important. If you prefer a less punchy marinade, add around 125ml/4fl oz water first.) Once the aubergine is cool, peel and discard the skin, then put the whole peeled aubergine into the marinade. Leave to soak for at least 4 hours, and ideally for 8 hours or overnight. (While it’s marinating, the aubergine will release juices into the marinade, which is important. If you prefer a less punchy marinade, add around 125ml/4fl oz water first.) To make the red miso butter, combine the softened butter with the miso, mirin, gochujang and rice vinegar in a bowl. To make the red miso butter, combine the softened butter with the miso, mirin, gochujang and rice vinegar in a bowl. Preheat the oven to 200C/180C Fan/Gas 6. To make the cashews, heat the butter in a frying pan over a low heat and toast the cashews until golden-brown. Tip out on to a plate lined with kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. To make the cashews, heat the butter in a frying pan over a low heat and toast the cashews until golden-brown. Tip out on to a plate lined with kitchen paper to drain. To serve, lift the aubergine from its marinade and transfer to a roasting tin. Spread the aubergine liberally with the miso butter. Roast in the oven for 10 minutes, or barbecue with the lid down, until hot all the way through. Transfer to a serving plate. Crumble over the feta and top with the toasted cashews, balsamic glaze and spring onion. Serve immediately. To serve, lift the aubergine from its marinade and transfer to a roasting tin. Spread the aubergine liberally with the miso butter. Roast in the oven for 10 minutes, or barbecue with the lid down, until hot all the way through. Transfer to a serving plate. Crumble over the feta and top with the toasted cashews, balsamic glaze and spring onion. Serve immediately. | {
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"title": "Coal-roasted aubergine with miso, feta and cashew recipe",
"content": "Coal-roasted aubergine with red miso, feta and toasted cashews An average of 4.8 out of 5 stars from 6 ratings This recipe uses a barbecue to scorch the aubergine, which is then marinated in a soy and ginger sauce and served with crumbled feta and toasted cashews. ½ tsp sesame seeds½ tsp red chilli flakes½ tsp sesame oil10g/⅓oz minced garlic10g/⅓oz grated fresh root ginger25ml/1fl oz dark soy sauce50ml/2fl oz light soy sauce40g/1½ oz runny honey ½ tsp sesame seeds ½ tsp red chilli flakes ½ tsp sesame oil 10g/⅓oz minced garlic 10g/⅓oz grated fresh root ginger 25ml/1fl oz dark soy sauce 50ml/2fl oz light soy sauce 40g/1½ oz runny honey 1 aubergine 1 tbsp butter30g/1oz cashew nuts40g/1½oz feta1 tbsp balsamic glaze½ spring onion, chopped 1 aubergine 1 tbsp butter 30g/1oz cashew nuts 40g/1½oz feta 1 tbsp balsamic glaze ½ spring onion, chopped 150g/5½oz butter, softened20g/1oz red miso paste 1 tbsp mirin (or 15g/½oz caster sugar)20g/¾oz gochujang paste1 tsp rice vinegar 150g/5½oz butter, softened 20g/1oz red miso paste 1 tbsp mirin (or 15g/½oz caster sugar) 20g/¾oz gochujang paste 1 tsp rice vinegar Method To make the marinade, place the sesame seeds, chilli flakes and sesame oil into a pestle and mortar and grind to a paste. Place in a large bowl and add the remaining ingredients, mix well and set aside. Preheat a barbecue to hot.To make the aubergine, barbecue the aubergine directly over hot coals for 5 minutes. Rotate the aubergine by 180 degrees and cook for another 5 minutes. Alternativly you can cook on a gas hob for 7–9 minutes. Once the aubergine is soft to the touch all over, transfer to a board and leave to cool. Avoid fiddling with it or it will damage the skin and make the flesh go mushy.Once the aubergine is cool, peel and discard the skin, then put the whole peeled aubergine into the marinade. Leave to soak for at least 4 hours, and ideally for 8 hours or overnight. (While it’s marinating, the aubergine will release juices into the marinade, which is important. If you prefer a less punchy marinade, add around 125ml/4fl oz water first.)To make the red miso butter, combine the softened butter with the miso, mirin, gochujang and rice vinegar in a bowl. Preheat the oven to 200C/180C Fan/Gas 6. To make the cashews, heat the butter in a frying pan over a low heat and toast the cashews until golden-brown. Tip out on to a plate lined with kitchen paper to drain.To serve, lift the aubergine from its marinade and transfer to a roasting tin. Spread the aubergine liberally with the miso butter. Roast in the oven for 10 minutes, or barbecue with the lid down, until hot all the way through. Transfer to a serving plate. Crumble over the feta and top with the toasted cashews, balsamic glaze and spring onion. Serve immediately. To make the marinade, place the sesame seeds, chilli flakes and sesame oil into a pestle and mortar and grind to a paste. Place in a large bowl and add the remaining ingredients, mix well and set aside. Preheat a barbecue to hot. To make the marinade, place the sesame seeds, chilli flakes and sesame oil into a pestle and mortar and grind to a paste. Place in a large bowl and add the remaining ingredients, mix well and set aside. Preheat a barbecue to hot. To make the aubergine, barbecue the aubergine directly over hot coals for 5 minutes. Rotate the aubergine by 180 degrees and cook for another 5 minutes. Alternativly you can cook on a gas hob for 7–9 minutes. Once the aubergine is soft to the touch all over, transfer to a board and leave to cool. Avoid fiddling with it or it will damage the skin and make the flesh go mushy. To make the aubergine, barbecue the aubergine directly over hot coals for 5 minutes. Rotate the aubergine by 180 degrees and cook for another 5 minutes. Alternativly you can cook on a gas hob for 7–9 minutes. Once the aubergine is soft to the touch all over, transfer to a board and leave to cool. Avoid fiddling with it or it will damage the skin and make the flesh go mushy. Once the aubergine is cool, peel and discard the skin, then put the whole peeled aubergine into the marinade. Leave to soak for at least 4 hours, and ideally for 8 hours or overnight. (While it’s marinating, the aubergine will release juices into the marinade, which is important. If you prefer a less punchy marinade, add around 125ml/4fl oz water first.) Once the aubergine is cool, peel and discard the skin, then put the whole peeled aubergine into the marinade. Leave to soak for at least 4 hours, and ideally for 8 hours or overnight. (While it’s marinating, the aubergine will release juices into the marinade, which is important. If you prefer a less punchy marinade, add around 125ml/4fl oz water first.) To make the red miso butter, combine the softened butter with the miso, mirin, gochujang and rice vinegar in a bowl. To make the red miso butter, combine the softened butter with the miso, mirin, gochujang and rice vinegar in a bowl. Preheat the oven to 200C/180C Fan/Gas 6. To make the cashews, heat the butter in a frying pan over a low heat and toast the cashews until golden-brown. Tip out on to a plate lined with kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. To make the cashews, heat the butter in a frying pan over a low heat and toast the cashews until golden-brown. Tip out on to a plate lined with kitchen paper to drain. To serve, lift the aubergine from its marinade and transfer to a roasting tin. Spread the aubergine liberally with the miso butter. Roast in the oven for 10 minutes, or barbecue with the lid down, until hot all the way through. Transfer to a serving plate. Crumble over the feta and top with the toasted cashews, balsamic glaze and spring onion. Serve immediately. To serve, lift the aubergine from its marinade and transfer to a roasting tin. Spread the aubergine liberally with the miso butter. Roast in the oven for 10 minutes, or barbecue with the lid down, until hot all the way through. Transfer to a serving plate. Crumble over the feta and top with the toasted cashews, balsamic glaze and spring onion. Serve immediately."
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} | a9b609641b5cc29fcb4cbed74977303212393753f65f1bdf74788d0a0e791457 | Spiced beef and bulgur wheat koftes recipe
An average of 5.0 out of 5 stars from 1 rating Make these spicy koftes part of your mezze platter. 250g/9oz fine bulgur wheat1 tsp fine salt800ml/28fl oz or 1pint 8fl oz boiling water1 free-range egg4–8 heaped tbsp plain flour1 tbsp extra virgin olive oil 250g/9oz fine bulgur wheat 1 tsp fine salt 800ml/28fl oz or 1pint 8fl oz boiling water 1 free-range egg 4–8 heaped tbsp plain flour 1 tbsp extra virgin olive oil 4 tbsp olive oil2 onions, finely chopped500g/1lb 2oz beef mince1 tsp ground cumin1 tsp ground coriander1 tsp sweet smoked paprika1 tbsp sherry vinegar1 tsp caster sugar1 small bunch flatleaf parsley, finely choppedvegetable oil for deep-fryingsea salt and freshly ground black pepper 4 tbsp olive oil 2 onions, finely chopped 500g/1lb 2oz beef mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp sweet smoked paprika 1 tbsp sherry vinegar 1 tsp caster sugar 1 small bunch flatleaf parsley, finely chopped vegetable oil for deep-frying sea salt and freshly ground black pepper plain yoghurt, for drizzlingpomegranate molasses, for drizzling1 lemon, cut into wedges plain yoghurt, for drizzling pomegranate molasses, for drizzling 1 lemon, cut into wedges Method Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed.Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat.Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper.Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool.To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour.Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed. Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat. Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper. Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper. Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool. Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool. To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour. To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour. Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. | {
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"title": "Spiced beef and bulgur wheat koftes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Make these spicy koftes part of your mezze platter. 250g/9oz fine bulgur wheat1 tsp fine salt800ml/28fl oz or 1pint 8fl oz boiling water1 free-range egg4–8 heaped tbsp plain flour1 tbsp extra virgin olive oil 250g/9oz fine bulgur wheat 1 tsp fine salt 800ml/28fl oz or 1pint 8fl oz boiling water 1 free-range egg 4–8 heaped tbsp plain flour 1 tbsp extra virgin olive oil 4 tbsp olive oil2 onions, finely chopped500g/1lb 2oz beef mince1 tsp ground cumin1 tsp ground coriander1 tsp sweet smoked paprika1 tbsp sherry vinegar1 tsp caster sugar1 small bunch flatleaf parsley, finely choppedvegetable oil for deep-fryingsea salt and freshly ground black pepper 4 tbsp olive oil 2 onions, finely chopped 500g/1lb 2oz beef mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp sweet smoked paprika 1 tbsp sherry vinegar 1 tsp caster sugar 1 small bunch flatleaf parsley, finely chopped vegetable oil for deep-frying sea salt and freshly ground black pepper plain yoghurt, for drizzlingpomegranate molasses, for drizzling1 lemon, cut into wedges plain yoghurt, for drizzling pomegranate molasses, for drizzling 1 lemon, cut into wedges Method Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed.Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat.Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper.Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool.To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour.Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed. Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat. Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper. Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper. Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool. Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool. To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour. To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour. Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges."
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} | 42e3e301937684902931974aa57de077f0a4ba1c5ab34b2f763e41fd52afc2a2 | Poached salmon with pickled fennel and sour cream recipe
An average of 5.0 out of 5 stars from 1 rating This salmon dish takes a while to prepare but the complementary flavours of the herby fish, sour pickle and spicy cream are worth it. 2 tsp caraway seeds, toasted and ground2 tsp fennel seeds, toasted and groundlarge pinch of hot paprika 125ml/4fl oz soured creamsalt 2 tsp caraway seeds, toasted and ground 2 tsp fennel seeds, toasted and ground large pinch of hot paprika 125ml/4fl oz soured cream salt 100g/3½oz caster sugar 2 tbsp ground pink peppercorns 200ml/7fl oz white wine vinegar 2 fennels, trimmed and thinly sliced 100g/3½oz caster sugar 2 tbsp ground pink peppercorns 200ml/7fl oz white wine vinegar 2 fennels, trimmed and thinly sliced 1 bunch fresh chervil, finely chopped1 bunch fresh chives, snipped1 bunch fresh dill, finely chopped1 bunch fresh tarragon, finely chopped 1 whole salmon (about 3kg/6lb 8oz), cut into 2 fillets, pin-boned and skinned1 bronze gelatine leaf crispbreads, to serve 1 bunch fresh chervil, finely chopped 1 bunch fresh chives, snipped 1 bunch fresh dill, finely chopped 1 bunch fresh tarragon, finely chopped 1 whole salmon (about 3kg/6lb 8oz), cut into 2 fillets, pin-boned and skinned 1 bronze gelatine leaf crispbreads, to serve Method For the spiced soured cream, place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight. For the pickled fennel, heat the sugar, peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon. For the poached salmon, mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets. Lay one salmon fillet on the herbs, skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top, placing it the opposite way round, head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin, tying it tightly with cooking string or twine. Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge. For the spiced soured cream, place the drained soured cream, seeds and paprika in a bowl and stir to combine. Season with salt. When the salmon is cold, remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel, soured cream and crispbreads. For the spiced soured cream, place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight. For the spiced soured cream, place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight. For the pickled fennel, heat the sugar, peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon. For the pickled fennel, heat the sugar, peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon. For the poached salmon, mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets. For the poached salmon, mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets. Lay one salmon fillet on the herbs, skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top, placing it the opposite way round, head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin, tying it tightly with cooking string or twine. Lay one salmon fillet on the herbs, skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top, placing it the opposite way round, head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin, tying it tightly with cooking string or twine. Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge. Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge. For the spiced soured cream, place the drained soured cream, seeds and paprika in a bowl and stir to combine. Season with salt. For the spiced soured cream, place the drained soured cream, seeds and paprika in a bowl and stir to combine. Season with salt. When the salmon is cold, remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel, soured cream and crispbreads. When the salmon is cold, remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel, soured cream and crispbreads. | {
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"title": "Poached salmon with pickled fennel and sour cream recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This salmon dish takes a while to prepare but the complementary flavours of the herby fish, sour pickle and spicy cream are worth it. 2 tsp caraway seeds, toasted and ground2 tsp fennel seeds, toasted and groundlarge pinch of hot paprika 125ml/4fl oz soured creamsalt 2 tsp caraway seeds, toasted and ground 2 tsp fennel seeds, toasted and ground large pinch of hot paprika 125ml/4fl oz soured cream salt 100g/3½oz caster sugar 2 tbsp ground pink peppercorns 200ml/7fl oz white wine vinegar 2 fennels, trimmed and thinly sliced 100g/3½oz caster sugar 2 tbsp ground pink peppercorns 200ml/7fl oz white wine vinegar 2 fennels, trimmed and thinly sliced 1 bunch fresh chervil, finely chopped1 bunch fresh chives, snipped1 bunch fresh dill, finely chopped1 bunch fresh tarragon, finely chopped 1 whole salmon (about 3kg/6lb 8oz), cut into 2 fillets, pin-boned and skinned1 bronze gelatine leaf crispbreads, to serve 1 bunch fresh chervil, finely chopped 1 bunch fresh chives, snipped 1 bunch fresh dill, finely chopped 1 bunch fresh tarragon, finely chopped 1 whole salmon (about 3kg/6lb 8oz), cut into 2 fillets, pin-boned and skinned 1 bronze gelatine leaf crispbreads, to serve Method For the spiced soured cream, place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight. For the pickled fennel, heat the sugar, peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon. For the poached salmon, mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets. Lay one salmon fillet on the herbs, skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top, placing it the opposite way round, head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin, tying it tightly with cooking string or twine. Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge. For the spiced soured cream, place the drained soured cream, seeds and paprika in a bowl and stir to combine. Season with salt. When the salmon is cold, remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel, soured cream and crispbreads. For the spiced soured cream, place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight. For the spiced soured cream, place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight. For the pickled fennel, heat the sugar, peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon. For the pickled fennel, heat the sugar, peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon. For the poached salmon, mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets. For the poached salmon, mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets. Lay one salmon fillet on the herbs, skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top, placing it the opposite way round, head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin, tying it tightly with cooking string or twine. Lay one salmon fillet on the herbs, skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top, placing it the opposite way round, head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin, tying it tightly with cooking string or twine. Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge. Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge. For the spiced soured cream, place the drained soured cream, seeds and paprika in a bowl and stir to combine. Season with salt. For the spiced soured cream, place the drained soured cream, seeds and paprika in a bowl and stir to combine. Season with salt. When the salmon is cold, remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel, soured cream and crispbreads. When the salmon is cold, remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel, soured cream and crispbreads."
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} | 77b14f9f977c7c063ce974ddbc1081019c68f4f523f16722d29320cdcc2ec40a | Fiery octopus (Ojingeo bokkeum) recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tlnx0.jpg Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket. 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)½ tbsp vegetable oil ½ small onion, sliced5 shiitake mushrooms, stalks removed, sliced thinly2 spring onions, cut in half lengthways1 small red chilli, thinly sliced on a slant 1 tsp sesame oilsprinkle of sesame seeds 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly) ½ tbsp vegetable oil ½ small onion, sliced 5 shiitake mushrooms, stalks removed, sliced thinly 2 spring onions, cut in half lengthways 1 small red chilli, thinly sliced on a slant 1 tsp sesame oil sprinkle of sesame seeds 10g fresh root ginger (about the size of a £2 coin)3 garlic cloves, grated or chopped2 tsp gochujang (Korean red chilli paste) 1 tsp soy sauce 2 tsp gochugaru (Korean red chilli powder)½ tsp golden syrup1 tsp mirin 10g fresh root ginger (about the size of a £2 coin) 3 garlic cloves, grated or chopped 2 tsp gochujang (Korean red chilli paste) 1 tsp soy sauce 2 tsp gochugaru (Korean red chilli powder) ½ tsp golden syrup 1 tsp mirin Method Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside.Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve. Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside. For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve. Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve. | {
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"title": "Fiery octopus (Ojingeo bokkeum) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tlnx0.jpg Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket. 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly)½ tbsp vegetable oil ½ small onion, sliced5 shiitake mushrooms, stalks removed, sliced thinly2 spring onions, cut in half lengthways1 small red chilli, thinly sliced on a slant 1 tsp sesame oilsprinkle of sesame seeds 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly) ½ tbsp vegetable oil ½ small onion, sliced 5 shiitake mushrooms, stalks removed, sliced thinly 2 spring onions, cut in half lengthways 1 small red chilli, thinly sliced on a slant 1 tsp sesame oil sprinkle of sesame seeds 10g fresh root ginger (about the size of a £2 coin)3 garlic cloves, grated or chopped2 tsp gochujang (Korean red chilli paste) 1 tsp soy sauce 2 tsp gochugaru (Korean red chilli powder)½ tsp golden syrup1 tsp mirin 10g fresh root ginger (about the size of a £2 coin) 3 garlic cloves, grated or chopped 2 tsp gochujang (Korean red chilli paste) 1 tsp soy sauce 2 tsp gochugaru (Korean red chilli powder) ½ tsp golden syrup 1 tsp mirin Method Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside.Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve. Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside. For the spice paste, peel and grate the ginger and put it in a medium bowl with the garlic, chilli paste, soy sauce, chilli powder, golden syrup and mirin. Mix well and then set aside. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and drain again once cool. Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve. Heat a frying pan or wok, add the oil and fry the onion for a couple of minutes. Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and over and serve."
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} | fb30ddede523deffc3d432cf2650f2f3c5176b1f04924468a38c71c74b9c296c | Beef shin buco, saffron puntalette and gremolata recipe
An average of 5.0 out of 5 stars from 1 rating Beef shin is slowly cooked in the oven until tender, then served with saffron pasta and a zesty gremolata. 1–1.5kg/2lb 4oz–3lb 5oz cross-cut beef shin (ask a butcher to cut into pieces, bone in)10g/⅓oz fresh thyme4 bay leaves2 tbsp vegetable oil2 onions, chopped2 heads garlic, broken in half and unpeeled1 litres/1¾ pint chicken stocksalt and freshly ground black pepper 1–1.5kg/2lb 4oz–3lb 5oz cross-cut beef shin (ask a butcher to cut into pieces, bone in) 10g/⅓oz fresh thyme 4 bay leaves 2 tbsp vegetable oil 2 onions, chopped 2 heads garlic, broken in half and unpeeled 1 litres/1¾ pint chicken stock salt and freshly ground black pepper 10g/⅓oz fresh flatleaf parsley, finely chopped2 garlic cloves, finely grated1 orange, zest only 10g/⅓oz fresh flatleaf parsley, finely chopped 2 garlic cloves, finely grated 1 orange, zest only 400g/14oz puntalette or orzogenerous pinch saffron100g/3½oz unsalted butter200ml/7fl oz double cream50g/1¾oz Parmesan, grated, plus extra to servesalt 400g/14oz puntalette or orzo generous pinch saffron 100g/3½oz unsalted butter 200ml/7fl oz double cream 50g/1¾oz Parmesan, grated, plus extra to serve salt Method To make the buco, season the beef shin well with salt and pepper. Tie the thyme and bay leaves together with kitchen string. Heat the oil in a heavy-based, large, lidded, oven-safe saucepan or casserole dish over a high heat. Fry the beef until golden brown on each side. Transfer to a plate and set aside. Reduce the heat, add the onion and season with salt – this will produce moisture to loosen any beefy crust stuck to the pan. Cook until tender and translucent.Preheat the oven to 180C/160C Fan/Gas 4.Return the beef to the pan and add the garlic heads and herbs. Pour in the chicken stock. The beef should be sat just proud of the stock. If you need more liquid, top up with water. Bring to a simmer. Check the salt level in the broth – it should be flavourful but not fully seasoned so it is not overly salty when reduced.Cook the beef in the oven with the lid on for 2½–3 hours. It is cooked through when a skewer or knife cuts through the beef shin with no resistance.To make the gremolata, combine all of the ingredients on a chopping board and continue to chop together to mix thoroughly. Set aside. To make the puntalette, cook the pasta in a large saucepan of boiling salted water according to packet instructions. When the pasta is tender, reserve a large ladleful of the starchy pasta water and drain the rest.In a separate saucepan, heat around 200ml/7fl oz cooking juices from the buco with the saffron.Melt 1 tablespoon of the butter in the now empty pasta pan, then add the pasta back in. Stir in the saffron-infused roasting juices, the reserved pasta water and the cream. Simmer until the sauce has come together but is still quite loose. Remove from the heat. The pasta will keep absorbing liquid as it cools so it is important to leave a little liquid. Fold in the remaining butter, the Parmesan and 1–2 tablespoons of gremolata.To serve, spread the puntalette on a serving plate and place the beef shin on top. Shower with the gremolata and lots more Parmesan. To make the buco, season the beef shin well with salt and pepper. Tie the thyme and bay leaves together with kitchen string. To make the buco, season the beef shin well with salt and pepper. Tie the thyme and bay leaves together with kitchen string. Heat the oil in a heavy-based, large, lidded, oven-safe saucepan or casserole dish over a high heat. Fry the beef until golden brown on each side. Transfer to a plate and set aside. Heat the oil in a heavy-based, large, lidded, oven-safe saucepan or casserole dish over a high heat. Fry the beef until golden brown on each side. Transfer to a plate and set aside. Reduce the heat, add the onion and season with salt – this will produce moisture to loosen any beefy crust stuck to the pan. Cook until tender and translucent. Reduce the heat, add the onion and season with salt – this will produce moisture to loosen any beefy crust stuck to the pan. Cook until tender and translucent. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Return the beef to the pan and add the garlic heads and herbs. Pour in the chicken stock. The beef should be sat just proud of the stock. If you need more liquid, top up with water. Bring to a simmer. Check the salt level in the broth – it should be flavourful but not fully seasoned so it is not overly salty when reduced. Return the beef to the pan and add the garlic heads and herbs. Pour in the chicken stock. The beef should be sat just proud of the stock. If you need more liquid, top up with water. Bring to a simmer. Check the salt level in the broth – it should be flavourful but not fully seasoned so it is not overly salty when reduced. Cook the beef in the oven with the lid on for 2½–3 hours. It is cooked through when a skewer or knife cuts through the beef shin with no resistance. Cook the beef in the oven with the lid on for 2½–3 hours. It is cooked through when a skewer or knife cuts through the beef shin with no resistance. To make the gremolata, combine all of the ingredients on a chopping board and continue to chop together to mix thoroughly. Set aside. To make the gremolata, combine all of the ingredients on a chopping board and continue to chop together to mix thoroughly. Set aside. To make the puntalette, cook the pasta in a large saucepan of boiling salted water according to packet instructions. When the pasta is tender, reserve a large ladleful of the starchy pasta water and drain the rest. To make the puntalette, cook the pasta in a large saucepan of boiling salted water according to packet instructions. When the pasta is tender, reserve a large ladleful of the starchy pasta water and drain the rest. In a separate saucepan, heat around 200ml/7fl oz cooking juices from the buco with the saffron. In a separate saucepan, heat around 200ml/7fl oz cooking juices from the buco with the saffron. Melt 1 tablespoon of the butter in the now empty pasta pan, then add the pasta back in. Stir in the saffron-infused roasting juices, the reserved pasta water and the cream. Simmer until the sauce has come together but is still quite loose. Remove from the heat. The pasta will keep absorbing liquid as it cools so it is important to leave a little liquid. Melt 1 tablespoon of the butter in the now empty pasta pan, then add the pasta back in. Stir in the saffron-infused roasting juices, the reserved pasta water and the cream. Simmer until the sauce has come together but is still quite loose. Remove from the heat. The pasta will keep absorbing liquid as it cools so it is important to leave a little liquid. Fold in the remaining butter, the Parmesan and 1–2 tablespoons of gremolata. Fold in the remaining butter, the Parmesan and 1–2 tablespoons of gremolata. To serve, spread the puntalette on a serving plate and place the beef shin on top. Shower with the gremolata and lots more Parmesan. To serve, spread the puntalette on a serving plate and place the beef shin on top. Shower with the gremolata and lots more Parmesan. Recipe tips The buco can be served immediately or left to cool, then chilled in the fridge. It can be reheated in the oven ahead of serving. If you're planning on making it ahead, it will keep very nicely in the fridge for up to 5 days. The puntalette can be served immediately or left to cool, then chilled in the fridge until ready to serve, for up to 3 days. To reheat, add a splash of water and gently bring it up to temperature in a saucepan. | {
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"title": "Beef shin buco, saffron puntalette and gremolata recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Beef shin is slowly cooked in the oven until tender, then served with saffron pasta and a zesty gremolata. 1–1.5kg/2lb 4oz–3lb 5oz cross-cut beef shin (ask a butcher to cut into pieces, bone in)10g/⅓oz fresh thyme4 bay leaves2 tbsp vegetable oil2 onions, chopped2 heads garlic, broken in half and unpeeled1 litres/1¾ pint chicken stocksalt and freshly ground black pepper 1–1.5kg/2lb 4oz–3lb 5oz cross-cut beef shin (ask a butcher to cut into pieces, bone in) 10g/⅓oz fresh thyme 4 bay leaves 2 tbsp vegetable oil 2 onions, chopped 2 heads garlic, broken in half and unpeeled 1 litres/1¾ pint chicken stock salt and freshly ground black pepper 10g/⅓oz fresh flatleaf parsley, finely chopped2 garlic cloves, finely grated1 orange, zest only 10g/⅓oz fresh flatleaf parsley, finely chopped 2 garlic cloves, finely grated 1 orange, zest only 400g/14oz puntalette or orzogenerous pinch saffron100g/3½oz unsalted butter200ml/7fl oz double cream50g/1¾oz Parmesan, grated, plus extra to servesalt 400g/14oz puntalette or orzo generous pinch saffron 100g/3½oz unsalted butter 200ml/7fl oz double cream 50g/1¾oz Parmesan, grated, plus extra to serve salt Method To make the buco, season the beef shin well with salt and pepper. Tie the thyme and bay leaves together with kitchen string. Heat the oil in a heavy-based, large, lidded, oven-safe saucepan or casserole dish over a high heat. Fry the beef until golden brown on each side. Transfer to a plate and set aside. Reduce the heat, add the onion and season with salt – this will produce moisture to loosen any beefy crust stuck to the pan. Cook until tender and translucent.Preheat the oven to 180C/160C Fan/Gas 4.Return the beef to the pan and add the garlic heads and herbs. Pour in the chicken stock. The beef should be sat just proud of the stock. If you need more liquid, top up with water. Bring to a simmer. Check the salt level in the broth – it should be flavourful but not fully seasoned so it is not overly salty when reduced.Cook the beef in the oven with the lid on for 2½–3 hours. It is cooked through when a skewer or knife cuts through the beef shin with no resistance.To make the gremolata, combine all of the ingredients on a chopping board and continue to chop together to mix thoroughly. Set aside. To make the puntalette, cook the pasta in a large saucepan of boiling salted water according to packet instructions. When the pasta is tender, reserve a large ladleful of the starchy pasta water and drain the rest.In a separate saucepan, heat around 200ml/7fl oz cooking juices from the buco with the saffron.Melt 1 tablespoon of the butter in the now empty pasta pan, then add the pasta back in. Stir in the saffron-infused roasting juices, the reserved pasta water and the cream. Simmer until the sauce has come together but is still quite loose. Remove from the heat. The pasta will keep absorbing liquid as it cools so it is important to leave a little liquid. Fold in the remaining butter, the Parmesan and 1–2 tablespoons of gremolata.To serve, spread the puntalette on a serving plate and place the beef shin on top. Shower with the gremolata and lots more Parmesan. To make the buco, season the beef shin well with salt and pepper. Tie the thyme and bay leaves together with kitchen string. To make the buco, season the beef shin well with salt and pepper. Tie the thyme and bay leaves together with kitchen string. Heat the oil in a heavy-based, large, lidded, oven-safe saucepan or casserole dish over a high heat. Fry the beef until golden brown on each side. Transfer to a plate and set aside. Heat the oil in a heavy-based, large, lidded, oven-safe saucepan or casserole dish over a high heat. Fry the beef until golden brown on each side. Transfer to a plate and set aside. Reduce the heat, add the onion and season with salt – this will produce moisture to loosen any beefy crust stuck to the pan. Cook until tender and translucent. Reduce the heat, add the onion and season with salt – this will produce moisture to loosen any beefy crust stuck to the pan. Cook until tender and translucent. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Return the beef to the pan and add the garlic heads and herbs. Pour in the chicken stock. The beef should be sat just proud of the stock. If you need more liquid, top up with water. Bring to a simmer. Check the salt level in the broth – it should be flavourful but not fully seasoned so it is not overly salty when reduced. Return the beef to the pan and add the garlic heads and herbs. Pour in the chicken stock. The beef should be sat just proud of the stock. If you need more liquid, top up with water. Bring to a simmer. Check the salt level in the broth – it should be flavourful but not fully seasoned so it is not overly salty when reduced. Cook the beef in the oven with the lid on for 2½–3 hours. It is cooked through when a skewer or knife cuts through the beef shin with no resistance. Cook the beef in the oven with the lid on for 2½–3 hours. It is cooked through when a skewer or knife cuts through the beef shin with no resistance. To make the gremolata, combine all of the ingredients on a chopping board and continue to chop together to mix thoroughly. Set aside. To make the gremolata, combine all of the ingredients on a chopping board and continue to chop together to mix thoroughly. Set aside. To make the puntalette, cook the pasta in a large saucepan of boiling salted water according to packet instructions. When the pasta is tender, reserve a large ladleful of the starchy pasta water and drain the rest. To make the puntalette, cook the pasta in a large saucepan of boiling salted water according to packet instructions. When the pasta is tender, reserve a large ladleful of the starchy pasta water and drain the rest. In a separate saucepan, heat around 200ml/7fl oz cooking juices from the buco with the saffron. In a separate saucepan, heat around 200ml/7fl oz cooking juices from the buco with the saffron. Melt 1 tablespoon of the butter in the now empty pasta pan, then add the pasta back in. Stir in the saffron-infused roasting juices, the reserved pasta water and the cream. Simmer until the sauce has come together but is still quite loose. Remove from the heat. The pasta will keep absorbing liquid as it cools so it is important to leave a little liquid. Melt 1 tablespoon of the butter in the now empty pasta pan, then add the pasta back in. Stir in the saffron-infused roasting juices, the reserved pasta water and the cream. Simmer until the sauce has come together but is still quite loose. Remove from the heat. The pasta will keep absorbing liquid as it cools so it is important to leave a little liquid. Fold in the remaining butter, the Parmesan and 1–2 tablespoons of gremolata. Fold in the remaining butter, the Parmesan and 1–2 tablespoons of gremolata. To serve, spread the puntalette on a serving plate and place the beef shin on top. Shower with the gremolata and lots more Parmesan. To serve, spread the puntalette on a serving plate and place the beef shin on top. Shower with the gremolata and lots more Parmesan. Recipe tips The buco can be served immediately or left to cool, then chilled in the fridge. It can be reheated in the oven ahead of serving. If you're planning on making it ahead, it will keep very nicely in the fridge for up to 5 days. The puntalette can be served immediately or left to cool, then chilled in the fridge until ready to serve, for up to 3 days. To reheat, add a splash of water and gently bring it up to temperature in a saucepan."
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} | aae79fa804f163fc3a44c9c10a863d5d246ed4d69998af357f5d249b3b32b250 | Japanese tofu, aubergine and lotus root stew recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t7nzx.jpg The Hairy Bikers got their inspiration for this dish from the Buddhist vegetarian cookery of Japan. It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use. 1 fresh lotus root (medium size, about 400g/14oz)500ml/18fl oz vegetable oil, plus a little extra for cooking flaked sea saltshichimi togarashi (Japanese seven-spice seasoning) 4 tbsp rice flour (or cornflour if none available)2 pieces firm tofu, about 375g/13oz, cut into 2.5cm/1in squares2 tbsp sesame oil1 medium onion, finely chopped2 medium leeks, trimmed, washed and sliced into 1cm/½in diagonal slices2 Japanese aubergine, cut into 2cm/¾in discs (alternatively you can use a normal aubergine cut into 2cm/¾in discs)4 garlic cloves, finely grated2 tbsp finely grated ginger 150g/5½oz brown shimeji mushrooms, trimmed 2 tbsp heaped miso paste 4 tbsp mirin5 tbsp soy sauce 1 fresh lotus root (medium size, about 400g/14oz) 500ml/18fl oz vegetable oil, plus a little extra for cooking flaked sea salt shichimi togarashi (Japanese seven-spice seasoning) 4 tbsp rice flour (or cornflour if none available) 2 pieces firm tofu, about 375g/13oz, cut into 2.5cm/1in squares 2 tbsp sesame oil 1 medium onion, finely chopped 2 medium leeks, trimmed, washed and sliced into 1cm/½in diagonal slices 2 Japanese aubergine, cut into 2cm/¾in discs (alternatively you can use a normal aubergine cut into 2cm/¾in discs) 4 garlic cloves, finely grated 2 tbsp finely grated ginger 150g/5½oz brown shimeji mushrooms, trimmed 2 tbsp heaped miso paste 4 tbsp mirin 5 tbsp soy sauce Method Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside. Add the rest of the lotus root to the pan. Turn the heat down and cook the root for 30 minutes at a very gentle simmer. Make sure you cook the root immediately after peeling as it will darken quickly. If preparing it in advance, put the lotus root in water with a little vinegar. Canned lotus root does not need preparing in this way and can be added straight to the stew.Finely slice the remaining third of the root on a mandolin or, using a very sharp knife, thinly to use it to make crisps.For the lotus root crisps, heat a wok or deep-fat fryer with 500ml/18fl oz of vegetable oil to about 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. Carefully pour the hot oil out of the wok you used for the crisps, reserving about five tablespoons in the bottom.Sprinkle the rice flour onto a plate and coat the tofu evenly. Heat the oil in the wok and fry the tofu in a couple of batches on a medium heat, turning until lightly golden-brown, slightly crispy and a little puffy - this will take about eight minutes. Drain on a plate lined with kitchen paper to absorb the excess oil, and keep warm.Clean the wok and add the sesame oil and two tablespoons of fresh vegetable oil. Fry the onion for a few minutes, add the leeks and cook until soft and just slightly golden-brown. Add the sliced aubergine and cook for further six minutes, or until soft.Add the grated garlic and the grated ginger. Fry again for a further couple of minutes stirring continuously, so that the garlic doesn't burn.Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin, soy sauce and 300ml/10fl oz of boiling water.Bring back to the boil, and carefully fold in the tofu. Place into serving bowls and top with the lotus root crisps. Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside. Add the rest of the lotus root to the pan. Turn the heat down and cook the root for 30 minutes at a very gentle simmer. Make sure you cook the root immediately after peeling as it will darken quickly. If preparing it in advance, put the lotus root in water with a little vinegar. Canned lotus root does not need preparing in this way and can be added straight to the stew. Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside. Add the rest of the lotus root to the pan. Turn the heat down and cook the root for 30 minutes at a very gentle simmer. Make sure you cook the root immediately after peeling as it will darken quickly. If preparing it in advance, put the lotus root in water with a little vinegar. Canned lotus root does not need preparing in this way and can be added straight to the stew. Finely slice the remaining third of the root on a mandolin or, using a very sharp knife, thinly to use it to make crisps. Finely slice the remaining third of the root on a mandolin or, using a very sharp knife, thinly to use it to make crisps. For the lotus root crisps, heat a wok or deep-fat fryer with 500ml/18fl oz of vegetable oil to about 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. For the lotus root crisps, heat a wok or deep-fat fryer with 500ml/18fl oz of vegetable oil to about 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. Carefully pour the hot oil out of the wok you used for the crisps, reserving about five tablespoons in the bottom. Carefully pour the hot oil out of the wok you used for the crisps, reserving about five tablespoons in the bottom. Sprinkle the rice flour onto a plate and coat the tofu evenly. Heat the oil in the wok and fry the tofu in a couple of batches on a medium heat, turning until lightly golden-brown, slightly crispy and a little puffy - this will take about eight minutes. Drain on a plate lined with kitchen paper to absorb the excess oil, and keep warm. Sprinkle the rice flour onto a plate and coat the tofu evenly. Heat the oil in the wok and fry the tofu in a couple of batches on a medium heat, turning until lightly golden-brown, slightly crispy and a little puffy - this will take about eight minutes. Drain on a plate lined with kitchen paper to absorb the excess oil, and keep warm. Clean the wok and add the sesame oil and two tablespoons of fresh vegetable oil. Fry the onion for a few minutes, add the leeks and cook until soft and just slightly golden-brown. Add the sliced aubergine and cook for further six minutes, or until soft. Clean the wok and add the sesame oil and two tablespoons of fresh vegetable oil. Fry the onion for a few minutes, add the leeks and cook until soft and just slightly golden-brown. Add the sliced aubergine and cook for further six minutes, or until soft. Add the grated garlic and the grated ginger. Fry again for a further couple of minutes stirring continuously, so that the garlic doesn't burn. Add the grated garlic and the grated ginger. Fry again for a further couple of minutes stirring continuously, so that the garlic doesn't burn. Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin, soy sauce and 300ml/10fl oz of boiling water. Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin, soy sauce and 300ml/10fl oz of boiling water. Bring back to the boil, and carefully fold in the tofu. Place into serving bowls and top with the lotus root crisps. Bring back to the boil, and carefully fold in the tofu. Place into serving bowls and top with the lotus root crisps. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t7nzx.jpg The Hairy Bikers got their inspiration for this dish from the Buddhist vegetarian cookery of Japan. It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use. 1 fresh lotus root (medium size, about 400g/14oz)500ml/18fl oz vegetable oil, plus a little extra for cooking flaked sea saltshichimi togarashi (Japanese seven-spice seasoning) 4 tbsp rice flour (or cornflour if none available)2 pieces firm tofu, about 375g/13oz, cut into 2.5cm/1in squares2 tbsp sesame oil1 medium onion, finely chopped2 medium leeks, trimmed, washed and sliced into 1cm/½in diagonal slices2 Japanese aubergine, cut into 2cm/¾in discs (alternatively you can use a normal aubergine cut into 2cm/¾in discs)4 garlic cloves, finely grated2 tbsp finely grated ginger 150g/5½oz brown shimeji mushrooms, trimmed 2 tbsp heaped miso paste 4 tbsp mirin5 tbsp soy sauce 1 fresh lotus root (medium size, about 400g/14oz) 500ml/18fl oz vegetable oil, plus a little extra for cooking flaked sea salt shichimi togarashi (Japanese seven-spice seasoning) 4 tbsp rice flour (or cornflour if none available) 2 pieces firm tofu, about 375g/13oz, cut into 2.5cm/1in squares 2 tbsp sesame oil 1 medium onion, finely chopped 2 medium leeks, trimmed, washed and sliced into 1cm/½in diagonal slices 2 Japanese aubergine, cut into 2cm/¾in discs (alternatively you can use a normal aubergine cut into 2cm/¾in discs) 4 garlic cloves, finely grated 2 tbsp finely grated ginger 150g/5½oz brown shimeji mushrooms, trimmed 2 tbsp heaped miso paste 4 tbsp mirin 5 tbsp soy sauce Method Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside. Add the rest of the lotus root to the pan. Turn the heat down and cook the root for 30 minutes at a very gentle simmer. Make sure you cook the root immediately after peeling as it will darken quickly. If preparing it in advance, put the lotus root in water with a little vinegar. Canned lotus root does not need preparing in this way and can be added straight to the stew.Finely slice the remaining third of the root on a mandolin or, using a very sharp knife, thinly to use it to make crisps.For the lotus root crisps, heat a wok or deep-fat fryer with 500ml/18fl oz of vegetable oil to about 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. Carefully pour the hot oil out of the wok you used for the crisps, reserving about five tablespoons in the bottom.Sprinkle the rice flour onto a plate and coat the tofu evenly. Heat the oil in the wok and fry the tofu in a couple of batches on a medium heat, turning until lightly golden-brown, slightly crispy and a little puffy - this will take about eight minutes. Drain on a plate lined with kitchen paper to absorb the excess oil, and keep warm.Clean the wok and add the sesame oil and two tablespoons of fresh vegetable oil. Fry the onion for a few minutes, add the leeks and cook until soft and just slightly golden-brown. Add the sliced aubergine and cook for further six minutes, or until soft.Add the grated garlic and the grated ginger. Fry again for a further couple of minutes stirring continuously, so that the garlic doesn't burn.Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin, soy sauce and 300ml/10fl oz of boiling water.Bring back to the boil, and carefully fold in the tofu. Place into serving bowls and top with the lotus root crisps. Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside. Add the rest of the lotus root to the pan. Turn the heat down and cook the root for 30 minutes at a very gentle simmer. Make sure you cook the root immediately after peeling as it will darken quickly. If preparing it in advance, put the lotus root in water with a little vinegar. Canned lotus root does not need preparing in this way and can be added straight to the stew. Bring a large pan of water to the boil. Peel the lotus root, cut off a third and set it aside. Add the rest of the lotus root to the pan. Turn the heat down and cook the root for 30 minutes at a very gentle simmer. Make sure you cook the root immediately after peeling as it will darken quickly. If preparing it in advance, put the lotus root in water with a little vinegar. Canned lotus root does not need preparing in this way and can be added straight to the stew. Finely slice the remaining third of the root on a mandolin or, using a very sharp knife, thinly to use it to make crisps. Finely slice the remaining third of the root on a mandolin or, using a very sharp knife, thinly to use it to make crisps. For the lotus root crisps, heat a wok or deep-fat fryer with 500ml/18fl oz of vegetable oil to about 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. For the lotus root crisps, heat a wok or deep-fat fryer with 500ml/18fl oz of vegetable oil to about 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and shichimi togarashi and set aside. Carefully pour the hot oil out of the wok you used for the crisps, reserving about five tablespoons in the bottom. Carefully pour the hot oil out of the wok you used for the crisps, reserving about five tablespoons in the bottom. Sprinkle the rice flour onto a plate and coat the tofu evenly. Heat the oil in the wok and fry the tofu in a couple of batches on a medium heat, turning until lightly golden-brown, slightly crispy and a little puffy - this will take about eight minutes. Drain on a plate lined with kitchen paper to absorb the excess oil, and keep warm. Sprinkle the rice flour onto a plate and coat the tofu evenly. Heat the oil in the wok and fry the tofu in a couple of batches on a medium heat, turning until lightly golden-brown, slightly crispy and a little puffy - this will take about eight minutes. Drain on a plate lined with kitchen paper to absorb the excess oil, and keep warm. Clean the wok and add the sesame oil and two tablespoons of fresh vegetable oil. Fry the onion for a few minutes, add the leeks and cook until soft and just slightly golden-brown. Add the sliced aubergine and cook for further six minutes, or until soft. Clean the wok and add the sesame oil and two tablespoons of fresh vegetable oil. Fry the onion for a few minutes, add the leeks and cook until soft and just slightly golden-brown. Add the sliced aubergine and cook for further six minutes, or until soft. Add the grated garlic and the grated ginger. Fry again for a further couple of minutes stirring continuously, so that the garlic doesn't burn. Add the grated garlic and the grated ginger. Fry again for a further couple of minutes stirring continuously, so that the garlic doesn't burn. Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin, soy sauce and 300ml/10fl oz of boiling water. Cut the cooked lotus root into 5mm slices and add it to the onion and aubergine mixture. Tip in the shimeji mushrooms, add two heaped tablespoons of miso paste and fry for a minute. Add the mirin, soy sauce and 300ml/10fl oz of boiling water. Bring back to the boil, and carefully fold in the tofu. Place into serving bowls and top with the lotus root crisps. Bring back to the boil, and carefully fold in the tofu. Place into serving bowls and top with the lotus root crisps."
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} | 5a28bcc7caced3733ee28fbc70643cf1a95e726af112accadbe1579696fb0aa2 | Chocolate fudge pudding recipe
An average of 4.5 out of 5 stars from 2 ratings Your friends will be queuing up for invitations to dinner when you serve this delectable pud. Add some freshly roasted hazelnuts and a dash of Frangelico to the whipped cream for extra pizzazz. For this recipe you will need a 1.2 litre/2 pint pie dish or 8 individual ramekins. 150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)150g/5oz butter, plus extra for greasing1 tsp pure vanilla extract150ml/¼ pint warm water110g/4oz caster sugar4 eggs, preferably free-range, separated25g/1oz rice flour, sifted1 tsp gluten-free baking powdergluten-free icing sugar, for dusting 150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids) 150g/5oz butter, plus extra for greasing 1 tsp pure vanilla extract 150ml/¼ pint warm water 110g/4oz caster sugar 4 eggs, preferably free-range, separated 25g/1oz rice flour, sifted 1 tsp gluten-free baking powder gluten-free icing sugar, for dusting Method Preheat the oven to 200C/400F/Gas 6.Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream. | {
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"title": "Chocolate fudge pudding recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Your friends will be queuing up for invitations to dinner when you serve this delectable pud. Add some freshly roasted hazelnuts and a dash of Frangelico to the whipped cream for extra pizzazz. For this recipe you will need a 1.2 litre/2 pint pie dish or 8 individual ramekins. 150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)150g/5oz butter, plus extra for greasing1 tsp pure vanilla extract150ml/¼ pint warm water110g/4oz caster sugar4 eggs, preferably free-range, separated25g/1oz rice flour, sifted1 tsp gluten-free baking powdergluten-free icing sugar, for dusting 150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids) 150g/5oz butter, plus extra for greasing 1 tsp pure vanilla extract 150ml/¼ pint warm water 110g/4oz caster sugar 4 eggs, preferably free-range, separated 25g/1oz rice flour, sifted 1 tsp gluten-free baking powder gluten-free icing sugar, for dusting Method Preheat the oven to 200C/400F/Gas 6.Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream."
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} | 4fb60ac5e31cf1f702ea65d3b2f2befbd1ae2ddd2d3052c5ebe9d7f8ba3499ad | Tang yuan recipe
An average of 5.0 out of 5 stars from 1 rating Tang yuan are sweet balls made from glutinous rice flour served in a syrup, often found at Lunar New Year celebrations. Delicious with a sweet gooey filling like the peanut version Suzie likes to make. 2 tbsp salted peanuts, roughly chopped1 tbsp granulated sugar2 heaped tbsp crunchy peanut butter75g/2½oz brown sugar130g/4½oz (roughly ½ cup) glutinous rice flour1 tbsp icing sugar, sieved4 tbsp boiling water 2 tbsp salted peanuts, roughly chopped 1 tbsp granulated sugar 2 heaped tbsp crunchy peanut butter 75g/2½oz brown sugar 130g/4½oz (roughly ½ cup) glutinous rice flour 1 tbsp icing sugar, sieved 4 tbsp boiling water Method Put the peanuts in a bowl and add the granulated sugar and peanut butter. Mix well to form a sticky paste.Line a baking tray with baking paper. Use a teaspoon to divide the paste into 12 equal portions and place on the prepared tray spaced well apart. Place in the freezer to firm up.For the syrup, mix 750ml/1⅓ pints water with the brown sugar in a saucepan over a medium heat. Simmer until the sugar has dissolved. Set aside.To make the dough, put the glutinous rice flour and icing sugar in a large bowl. Mix to combine using a spoon. Add the boiling water, mixing as you pour. Once cool enough to handle, use your hands to knead the dough. Add a little more water if needed to bring the dough together. Knead the mixture until you have a smooth soft dough. To check it's ready, take a small chunk and press it out flat, if it cracks easily, you need to add more water.Working quickly so the dough doesn't dry out, roll the dough into 12 equally-sized balls.Remove the peanut filling from the freezer – it should be firm to touch but not totally hard. Roll the filling into balls using your hands.Flatten out a piece of dough using your fingers. Place a ball of peanut filling in the centre and wrap the dough around it to completely encase the filling (you might get a few cracks but don't worry). Once fully encased, roll it between your palms to make a smooth ball. If they are feeling a bit dry, wet your hands a little before rolling. Repeat to make 12 tang yuan.Gently lower the tang yuan into a pan of boiling water. Gently stir so they don’t stick to the bottom. Once they float to the surface of the boiling water, they are ready to be taken out using a slotted spoon.Place the tang yuan into serving bowls, spoon over the syrup and enjoy. Put the peanuts in a bowl and add the granulated sugar and peanut butter. Mix well to form a sticky paste. Put the peanuts in a bowl and add the granulated sugar and peanut butter. Mix well to form a sticky paste. Line a baking tray with baking paper. Use a teaspoon to divide the paste into 12 equal portions and place on the prepared tray spaced well apart. Place in the freezer to firm up. Line a baking tray with baking paper. Use a teaspoon to divide the paste into 12 equal portions and place on the prepared tray spaced well apart. Place in the freezer to firm up. For the syrup, mix 750ml/1⅓ pints water with the brown sugar in a saucepan over a medium heat. Simmer until the sugar has dissolved. Set aside. For the syrup, mix 750ml/1⅓ pints water with the brown sugar in a saucepan over a medium heat. Simmer until the sugar has dissolved. Set aside. To make the dough, put the glutinous rice flour and icing sugar in a large bowl. Mix to combine using a spoon. Add the boiling water, mixing as you pour. Once cool enough to handle, use your hands to knead the dough. Add a little more water if needed to bring the dough together. Knead the mixture until you have a smooth soft dough. To check it's ready, take a small chunk and press it out flat, if it cracks easily, you need to add more water. To make the dough, put the glutinous rice flour and icing sugar in a large bowl. Mix to combine using a spoon. Add the boiling water, mixing as you pour. Once cool enough to handle, use your hands to knead the dough. Add a little more water if needed to bring the dough together. Knead the mixture until you have a smooth soft dough. To check it's ready, take a small chunk and press it out flat, if it cracks easily, you need to add more water. Working quickly so the dough doesn't dry out, roll the dough into 12 equally-sized balls. Working quickly so the dough doesn't dry out, roll the dough into 12 equally-sized balls. Remove the peanut filling from the freezer – it should be firm to touch but not totally hard. Roll the filling into balls using your hands. Remove the peanut filling from the freezer – it should be firm to touch but not totally hard. Roll the filling into balls using your hands. Flatten out a piece of dough using your fingers. Place a ball of peanut filling in the centre and wrap the dough around it to completely encase the filling (you might get a few cracks but don't worry). Once fully encased, roll it between your palms to make a smooth ball. If they are feeling a bit dry, wet your hands a little before rolling. Repeat to make 12 tang yuan. Flatten out a piece of dough using your fingers. Place a ball of peanut filling in the centre and wrap the dough around it to completely encase the filling (you might get a few cracks but don't worry). Once fully encased, roll it between your palms to make a smooth ball. If they are feeling a bit dry, wet your hands a little before rolling. Repeat to make 12 tang yuan. Gently lower the tang yuan into a pan of boiling water. Gently stir so they don’t stick to the bottom. Once they float to the surface of the boiling water, they are ready to be taken out using a slotted spoon. Gently lower the tang yuan into a pan of boiling water. Gently stir so they don’t stick to the bottom. Once they float to the surface of the boiling water, they are ready to be taken out using a slotted spoon. Place the tang yuan into serving bowls, spoon over the syrup and enjoy. Place the tang yuan into serving bowls, spoon over the syrup and enjoy. | {
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"title": "Tang yuan recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Tang yuan are sweet balls made from glutinous rice flour served in a syrup, often found at Lunar New Year celebrations. Delicious with a sweet gooey filling like the peanut version Suzie likes to make. 2 tbsp salted peanuts, roughly chopped1 tbsp granulated sugar2 heaped tbsp crunchy peanut butter75g/2½oz brown sugar130g/4½oz (roughly ½ cup) glutinous rice flour1 tbsp icing sugar, sieved4 tbsp boiling water 2 tbsp salted peanuts, roughly chopped 1 tbsp granulated sugar 2 heaped tbsp crunchy peanut butter 75g/2½oz brown sugar 130g/4½oz (roughly ½ cup) glutinous rice flour 1 tbsp icing sugar, sieved 4 tbsp boiling water Method Put the peanuts in a bowl and add the granulated sugar and peanut butter. Mix well to form a sticky paste.Line a baking tray with baking paper. Use a teaspoon to divide the paste into 12 equal portions and place on the prepared tray spaced well apart. Place in the freezer to firm up.For the syrup, mix 750ml/1⅓ pints water with the brown sugar in a saucepan over a medium heat. Simmer until the sugar has dissolved. Set aside.To make the dough, put the glutinous rice flour and icing sugar in a large bowl. Mix to combine using a spoon. Add the boiling water, mixing as you pour. Once cool enough to handle, use your hands to knead the dough. Add a little more water if needed to bring the dough together. Knead the mixture until you have a smooth soft dough. To check it's ready, take a small chunk and press it out flat, if it cracks easily, you need to add more water.Working quickly so the dough doesn't dry out, roll the dough into 12 equally-sized balls.Remove the peanut filling from the freezer – it should be firm to touch but not totally hard. Roll the filling into balls using your hands.Flatten out a piece of dough using your fingers. Place a ball of peanut filling in the centre and wrap the dough around it to completely encase the filling (you might get a few cracks but don't worry). Once fully encased, roll it between your palms to make a smooth ball. If they are feeling a bit dry, wet your hands a little before rolling. Repeat to make 12 tang yuan.Gently lower the tang yuan into a pan of boiling water. Gently stir so they don’t stick to the bottom. Once they float to the surface of the boiling water, they are ready to be taken out using a slotted spoon.Place the tang yuan into serving bowls, spoon over the syrup and enjoy. Put the peanuts in a bowl and add the granulated sugar and peanut butter. Mix well to form a sticky paste. Put the peanuts in a bowl and add the granulated sugar and peanut butter. Mix well to form a sticky paste. Line a baking tray with baking paper. Use a teaspoon to divide the paste into 12 equal portions and place on the prepared tray spaced well apart. Place in the freezer to firm up. Line a baking tray with baking paper. Use a teaspoon to divide the paste into 12 equal portions and place on the prepared tray spaced well apart. Place in the freezer to firm up. For the syrup, mix 750ml/1⅓ pints water with the brown sugar in a saucepan over a medium heat. Simmer until the sugar has dissolved. Set aside. For the syrup, mix 750ml/1⅓ pints water with the brown sugar in a saucepan over a medium heat. Simmer until the sugar has dissolved. Set aside. To make the dough, put the glutinous rice flour and icing sugar in a large bowl. Mix to combine using a spoon. Add the boiling water, mixing as you pour. Once cool enough to handle, use your hands to knead the dough. Add a little more water if needed to bring the dough together. Knead the mixture until you have a smooth soft dough. To check it's ready, take a small chunk and press it out flat, if it cracks easily, you need to add more water. To make the dough, put the glutinous rice flour and icing sugar in a large bowl. Mix to combine using a spoon. Add the boiling water, mixing as you pour. Once cool enough to handle, use your hands to knead the dough. Add a little more water if needed to bring the dough together. Knead the mixture until you have a smooth soft dough. To check it's ready, take a small chunk and press it out flat, if it cracks easily, you need to add more water. Working quickly so the dough doesn't dry out, roll the dough into 12 equally-sized balls. Working quickly so the dough doesn't dry out, roll the dough into 12 equally-sized balls. Remove the peanut filling from the freezer – it should be firm to touch but not totally hard. Roll the filling into balls using your hands. Remove the peanut filling from the freezer – it should be firm to touch but not totally hard. Roll the filling into balls using your hands. Flatten out a piece of dough using your fingers. Place a ball of peanut filling in the centre and wrap the dough around it to completely encase the filling (you might get a few cracks but don't worry). Once fully encased, roll it between your palms to make a smooth ball. If they are feeling a bit dry, wet your hands a little before rolling. Repeat to make 12 tang yuan. Flatten out a piece of dough using your fingers. Place a ball of peanut filling in the centre and wrap the dough around it to completely encase the filling (you might get a few cracks but don't worry). Once fully encased, roll it between your palms to make a smooth ball. If they are feeling a bit dry, wet your hands a little before rolling. Repeat to make 12 tang yuan. Gently lower the tang yuan into a pan of boiling water. Gently stir so they don’t stick to the bottom. Once they float to the surface of the boiling water, they are ready to be taken out using a slotted spoon. Gently lower the tang yuan into a pan of boiling water. Gently stir so they don’t stick to the bottom. Once they float to the surface of the boiling water, they are ready to be taken out using a slotted spoon. Place the tang yuan into serving bowls, spoon over the syrup and enjoy. Place the tang yuan into serving bowls, spoon over the syrup and enjoy."
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} | 885c0df82e60ffad17cdab16842ee973b16b405622656d8bde010fc06a6a7283 | Korean seafood stir fry with kimchi rice recipe
An average of 5.0 out of 5 stars from 2 ratings Sweet and spicy, kimchi gives a lovely fermented note to seafood in this stir fry. Served with nori-topped rice. 2 tbsp Korean chilli paste (gochujang paste)6 garlic cloves, sliced3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sugar 1 tbsp Korean chilli flakes 200g/7oz squid, cleaned and sliced into rings, tentacles kept whole6 king prawns, cleaned dash oil for frying½ white cabbage, chopped30g/1oz shiitake mushrooms, sliced6 spring onions, chopped 1 red chilli, chopped1 carrot, sliced 1 onion, sliced 2 tbsp Korean chilli paste (gochujang paste) 6 garlic cloves, sliced 3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sugar 1 tbsp Korean chilli flakes 200g/7oz squid, cleaned and sliced into rings, tentacles kept whole 6 king prawns, cleaned dash oil for frying ½ white cabbage, chopped 30g/1oz shiitake mushrooms, sliced 6 spring onions, chopped 1 red chilli, chopped 1 carrot, sliced 1 onion, sliced 1 strip nori seaweeddash vegetable oil 150g/5½oz drained kimchi, chopped, reserving 1 tbsp of the liquid 250g/9oz steamed white rice 2 tbsp black sesame seeds salt, to taste 1 strip nori seaweed dash vegetable oil 150g/5½oz drained kimchi, chopped, reserving 1 tbsp of the liquid 250g/9oz steamed white rice 2 tbsp black sesame seeds salt, to taste 2 tbsp sesame seeds 2 spring onions, finely chopped 2 tbsp sesame seeds 2 spring onions, finely chopped Method To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes. Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade. To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds.Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips. To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice. To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes. To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes. Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade. Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade. To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds. To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds. Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips. Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips. To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice. To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice. | {
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"title": "Korean seafood stir fry with kimchi rice recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sweet and spicy, kimchi gives a lovely fermented note to seafood in this stir fry. Served with nori-topped rice. 2 tbsp Korean chilli paste (gochujang paste)6 garlic cloves, sliced3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sugar 1 tbsp Korean chilli flakes 200g/7oz squid, cleaned and sliced into rings, tentacles kept whole6 king prawns, cleaned dash oil for frying½ white cabbage, chopped30g/1oz shiitake mushrooms, sliced6 spring onions, chopped 1 red chilli, chopped1 carrot, sliced 1 onion, sliced 2 tbsp Korean chilli paste (gochujang paste) 6 garlic cloves, sliced 3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sugar 1 tbsp Korean chilli flakes 200g/7oz squid, cleaned and sliced into rings, tentacles kept whole 6 king prawns, cleaned dash oil for frying ½ white cabbage, chopped 30g/1oz shiitake mushrooms, sliced 6 spring onions, chopped 1 red chilli, chopped 1 carrot, sliced 1 onion, sliced 1 strip nori seaweeddash vegetable oil 150g/5½oz drained kimchi, chopped, reserving 1 tbsp of the liquid 250g/9oz steamed white rice 2 tbsp black sesame seeds salt, to taste 1 strip nori seaweed dash vegetable oil 150g/5½oz drained kimchi, chopped, reserving 1 tbsp of the liquid 250g/9oz steamed white rice 2 tbsp black sesame seeds salt, to taste 2 tbsp sesame seeds 2 spring onions, finely chopped 2 tbsp sesame seeds 2 spring onions, finely chopped Method To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes. Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade. To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds.Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips. To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice. To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes. To make the Korean seafood stir fry, mix the chilli paste, garlic, soy sauce, sesame oil, sugar and chilli flakes together in a bowl. Add the squid and prawns to the sauce. Leave to marinate for 20 minutes. Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade. Heat the oil in a wok or frying pan, fry the cabbage, mushroom, spring onion, red chilli, carrot and onion for a few minutes. Remove the prawns from the marinade and add it to the pan, then after a few minutes, add the squid and then finally the remaining marinade. To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds. To make the kimchi rice, heat the nori in a dry frying pan and then remove from the heat and cut into shreds. Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips. Heat a dash of oil in a pan and add the kimchi. Sauté for a few minutes, before adding the cooked rice, the liquid from the drained kimchi and a little water. Add the black sesame seeds. Taste and season with salt and garnish with the nori strips. To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice. To serve, dry fry the sesame seeds in a hot pan until browned. Sprinkle the sesame seeds and spring onions over the seafood stir fry and serve it with the rice."
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} | b0ba577068e6a24e52775a04851c39a4e12528a2c0972dbd6f6a0b00268912c2 | Hairy Bikers' honey and soy glazed trout recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_and_soy-glazed_26258_16x9.jpg Trout makes a good substitute for salmon in this Asian-inspired quick fish dish from the Hairy Bikers. Serve with garlic bok choi. 4 trout fillets, bones removed, skin scored1 tbsp vegetable oil1 tsp black sesame seeds2 spring onions, trimmed, halved and shredded lengthwaysfew sprigs of fresh coriander 4 trout fillets, bones removed, skin scored 1 tbsp vegetable oil 1 tsp black sesame seeds 2 spring onions, trimmed, halved and shredded lengthways few sprigs of fresh coriander 75ml/2½fl oz light soy sauce75ml/2½fl oz dark soy sauce2 tbsp rice wine vinegar50ml/2fl oz honey1 lime, juice only 1 orange, juice only 5cm/2in piece fresh root ginger, peeled and grated3 garlic cloves, grateddash sesame oil 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce 2 tbsp rice wine vinegar 50ml/2fl oz honey 1 lime, juice only 1 orange, juice only 5cm/2in piece fresh root ginger, peeled and grated 3 garlic cloves, grated dash sesame oil Method Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes.Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle.Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce. Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes. Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes. Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle. Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle. Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce. Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce. | {
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"title": "Hairy Bikers' honey and soy glazed trout recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_and_soy-glazed_26258_16x9.jpg Trout makes a good substitute for salmon in this Asian-inspired quick fish dish from the Hairy Bikers. Serve with garlic bok choi. 4 trout fillets, bones removed, skin scored1 tbsp vegetable oil1 tsp black sesame seeds2 spring onions, trimmed, halved and shredded lengthwaysfew sprigs of fresh coriander 4 trout fillets, bones removed, skin scored 1 tbsp vegetable oil 1 tsp black sesame seeds 2 spring onions, trimmed, halved and shredded lengthways few sprigs of fresh coriander 75ml/2½fl oz light soy sauce75ml/2½fl oz dark soy sauce2 tbsp rice wine vinegar50ml/2fl oz honey1 lime, juice only 1 orange, juice only 5cm/2in piece fresh root ginger, peeled and grated3 garlic cloves, grateddash sesame oil 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce 2 tbsp rice wine vinegar 50ml/2fl oz honey 1 lime, juice only 1 orange, juice only 5cm/2in piece fresh root ginger, peeled and grated 3 garlic cloves, grated dash sesame oil Method Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes.Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle.Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce. Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes. Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes. Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle. Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle. Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce. Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce."
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} | fa7452aa0c92f95f7e855abdebcdf9b8c58f069725d7d346d38c95a875d40742 | Tomahawk steak tacos with avocado chilli cream recipe
An average of 0.0 out of 5 stars from 0 ratings This central American-influenced recipe is made with a tomahawk steak, which is a large ribeye steak cut to leave the bone in for extra flavour. 2 dried ancho chillies1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed100ml/3½fl oz cider vinegar 3 limes, juice only1 tomahawk steak or rib-eyesalt and freshly ground black pepper 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye salt and freshly ground black pepper 2 tbsp vegetable oil6 Tenderstem broccoli spears 3 fat spring onions 3 padron peppers, fresh jalapeños or mild green chillies 1 corn on the cob6 ripe cherry tomatoes 2 tbsp olive oil2 tbsp chopped coriander leaves, to garnish1 lime, to squeeze 2 tbsp vegetable oil 6 Tenderstem broccoli spears 3 fat spring onions 3 padron peppers, fresh jalapeños or mild green chillies 1 corn on the cob 6 ripe cherry tomatoes 2 tbsp olive oil 2 tbsp chopped coriander leaves, to garnish 1 lime, to squeeze 1 avocado, roughly chopped2 limes, juice only2 garlic cloves1 pinch chilli flakes 2 tbsp vegetable oil, for frying4 small flour tortillas sweet smoked paprika, to serve 1 avocado, roughly chopped 2 limes, juice only 2 garlic cloves 1 pinch chilli flakes 2 tbsp vegetable oil, for frying 4 small flour tortillas sweet smoked paprika, to serve Method To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking.Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving. To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered. Remove the vegetables as they are cooked and keep warm in a bowl. Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm.To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth.Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm.To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve. To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies. To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving. Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving. To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered. Remove the vegetables as they are cooked and keep warm in a bowl. To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered. Remove the vegetables as they are cooked and keep warm in a bowl. Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm. Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm. To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth. To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth. Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm. Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm. To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve. To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve. | {
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"title": "Tomahawk steak tacos with avocado chilli cream recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This central American-influenced recipe is made with a tomahawk steak, which is a large ribeye steak cut to leave the bone in for extra flavour. 2 dried ancho chillies1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed100ml/3½fl oz cider vinegar 3 limes, juice only1 tomahawk steak or rib-eyesalt and freshly ground black pepper 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye salt and freshly ground black pepper 2 tbsp vegetable oil6 Tenderstem broccoli spears 3 fat spring onions 3 padron peppers, fresh jalapeños or mild green chillies 1 corn on the cob6 ripe cherry tomatoes 2 tbsp olive oil2 tbsp chopped coriander leaves, to garnish1 lime, to squeeze 2 tbsp vegetable oil 6 Tenderstem broccoli spears 3 fat spring onions 3 padron peppers, fresh jalapeños or mild green chillies 1 corn on the cob 6 ripe cherry tomatoes 2 tbsp olive oil 2 tbsp chopped coriander leaves, to garnish 1 lime, to squeeze 1 avocado, roughly chopped2 limes, juice only2 garlic cloves1 pinch chilli flakes 2 tbsp vegetable oil, for frying4 small flour tortillas sweet smoked paprika, to serve 1 avocado, roughly chopped 2 limes, juice only 2 garlic cloves 1 pinch chilli flakes 2 tbsp vegetable oil, for frying 4 small flour tortillas sweet smoked paprika, to serve Method To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking.Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving. To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered. Remove the vegetables as they are cooked and keep warm in a bowl. Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm.To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth.Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm.To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve. To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies. To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving. Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving. To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered. Remove the vegetables as they are cooked and keep warm in a bowl. To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered. Remove the vegetables as they are cooked and keep warm in a bowl. Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm. Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm. To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth. To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth. Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm. Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm. To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve. To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve."
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} | 481da67eb609944723b496506f1dcd708922161217ecc0e93bfcae995082aeef | Fried tortillas with pulled chicken recipe
Fried tortillas with pulled chicken and tequila salsa An average of 5.0 out of 5 stars from 2 ratings A spicy chicken recipe for the Mexican food fans. 2 chicken legs 1 chicken stock cube 2 green tomatoes, finely chopped1 habanero chilli, finely chopped1 shallot, finely chopped 1 garlic clove, finely chopped1 lime, juice only 2 tbsp finely chopped fresh coriandersplash tequila salt 2 chicken legs 1 chicken stock cube 2 green tomatoes, finely chopped 1 habanero chilli, finely chopped 1 shallot, finely chopped 1 garlic clove, finely chopped 1 lime, juice only 2 tbsp finely chopped fresh coriander splash tequila salt 1 tbsp vegetable oil1 onion, finely chopped3 garlic cloves, finely chopped 1 tsp dried oregano 2 dried chipotle chillies, soaked in warm water then finely chopped1 tbsp cider vinegar 1 tbsp dark brown soft sugar 500ml/18fl oz passata salt 1 tbsp vegetable oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tsp dried oregano 2 dried chipotle chillies, soaked in warm water then finely chopped 1 tbsp cider vinegar 1 tbsp dark brown soft sugar 500ml/18fl oz passata salt vegetable oil, for deep-frying4 small soft tortillas 1 Little Gem, shredded100ml/3½fl oz soured cream ½ tsp smoked paprika vegetable oil, for deep-frying 4 small soft tortillas 1 Little Gem, shredded 100ml/3½fl oz soured cream ½ tsp smoked paprika Method To make the pulled chicken, put the chicken legs and stock cube in a large saucepan and cover with water. Bring to the boil, reduce to a simmer, cover with a lid and cook on the lowest heat for 30 minutes, or until the chicken is cooked and the juices run clear. Remove the chicken from the pan and set aside to cool. Meanwhile, to make the tomato sauce, heat the vegetable oil in a frying pan and fry the onion, garlic, oregano and chillies over a low heat for 5 minutes. Add the sugar and vinegar and cook for 1 minute, then add the passata and cook until the volume has reduced by half. Season to taste with salt. Blitz the sauce in a blender then pass through a sieve and keep warm. To make the salsa, mix together the tomatoes, chilli, shallot, garlic, lime juice, coriander and tequila and season with salt. Peel the skin off the cooled chicken legs and shred the meat discarding the bones. Mix the meat with the salsa and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the tortillas for 30 seconds, or until golden and crisp. Drain on kitchen paper. To serve, place two tortillas on each plate and top with some tomato sauce, some Little Gem and the chicken and salsa mixture. Spoon over some soured cream and a sprinkling of smoked paprika and serve. To make the pulled chicken, put the chicken legs and stock cube in a large saucepan and cover with water. Bring to the boil, reduce to a simmer, cover with a lid and cook on the lowest heat for 30 minutes, or until the chicken is cooked and the juices run clear. Remove the chicken from the pan and set aside to cool. To make the pulled chicken, put the chicken legs and stock cube in a large saucepan and cover with water. Bring to the boil, reduce to a simmer, cover with a lid and cook on the lowest heat for 30 minutes, or until the chicken is cooked and the juices run clear. Remove the chicken from the pan and set aside to cool. Meanwhile, to make the tomato sauce, heat the vegetable oil in a frying pan and fry the onion, garlic, oregano and chillies over a low heat for 5 minutes. Add the sugar and vinegar and cook for 1 minute, then add the passata and cook until the volume has reduced by half. Season to taste with salt. Blitz the sauce in a blender then pass through a sieve and keep warm. Meanwhile, to make the tomato sauce, heat the vegetable oil in a frying pan and fry the onion, garlic, oregano and chillies over a low heat for 5 minutes. Add the sugar and vinegar and cook for 1 minute, then add the passata and cook until the volume has reduced by half. Season to taste with salt. Blitz the sauce in a blender then pass through a sieve and keep warm. To make the salsa, mix together the tomatoes, chilli, shallot, garlic, lime juice, coriander and tequila and season with salt. To make the salsa, mix together the tomatoes, chilli, shallot, garlic, lime juice, coriander and tequila and season with salt. Peel the skin off the cooled chicken legs and shred the meat discarding the bones. Mix the meat with the salsa and set aside. Peel the skin off the cooled chicken legs and shred the meat discarding the bones. Mix the meat with the salsa and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the tortillas for 30 seconds, or until golden and crisp. Drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the tortillas for 30 seconds, or until golden and crisp. Drain on kitchen paper. To serve, place two tortillas on each plate and top with some tomato sauce, some Little Gem and the chicken and salsa mixture. Spoon over some soured cream and a sprinkling of smoked paprika and serve. To serve, place two tortillas on each plate and top with some tomato sauce, some Little Gem and the chicken and salsa mixture. Spoon over some soured cream and a sprinkling of smoked paprika and serve. | {
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"content": "Fried tortillas with pulled chicken and tequila salsa An average of 5.0 out of 5 stars from 2 ratings A spicy chicken recipe for the Mexican food fans. 2 chicken legs 1 chicken stock cube 2 green tomatoes, finely chopped1 habanero chilli, finely chopped1 shallot, finely chopped 1 garlic clove, finely chopped1 lime, juice only 2 tbsp finely chopped fresh coriandersplash tequila salt 2 chicken legs 1 chicken stock cube 2 green tomatoes, finely chopped 1 habanero chilli, finely chopped 1 shallot, finely chopped 1 garlic clove, finely chopped 1 lime, juice only 2 tbsp finely chopped fresh coriander splash tequila salt 1 tbsp vegetable oil1 onion, finely chopped3 garlic cloves, finely chopped 1 tsp dried oregano 2 dried chipotle chillies, soaked in warm water then finely chopped1 tbsp cider vinegar 1 tbsp dark brown soft sugar 500ml/18fl oz passata salt 1 tbsp vegetable oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tsp dried oregano 2 dried chipotle chillies, soaked in warm water then finely chopped 1 tbsp cider vinegar 1 tbsp dark brown soft sugar 500ml/18fl oz passata salt vegetable oil, for deep-frying4 small soft tortillas 1 Little Gem, shredded100ml/3½fl oz soured cream ½ tsp smoked paprika vegetable oil, for deep-frying 4 small soft tortillas 1 Little Gem, shredded 100ml/3½fl oz soured cream ½ tsp smoked paprika Method To make the pulled chicken, put the chicken legs and stock cube in a large saucepan and cover with water. Bring to the boil, reduce to a simmer, cover with a lid and cook on the lowest heat for 30 minutes, or until the chicken is cooked and the juices run clear. Remove the chicken from the pan and set aside to cool. Meanwhile, to make the tomato sauce, heat the vegetable oil in a frying pan and fry the onion, garlic, oregano and chillies over a low heat for 5 minutes. Add the sugar and vinegar and cook for 1 minute, then add the passata and cook until the volume has reduced by half. Season to taste with salt. Blitz the sauce in a blender then pass through a sieve and keep warm. To make the salsa, mix together the tomatoes, chilli, shallot, garlic, lime juice, coriander and tequila and season with salt. Peel the skin off the cooled chicken legs and shred the meat discarding the bones. Mix the meat with the salsa and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the tortillas for 30 seconds, or until golden and crisp. Drain on kitchen paper. To serve, place two tortillas on each plate and top with some tomato sauce, some Little Gem and the chicken and salsa mixture. Spoon over some soured cream and a sprinkling of smoked paprika and serve. To make the pulled chicken, put the chicken legs and stock cube in a large saucepan and cover with water. Bring to the boil, reduce to a simmer, cover with a lid and cook on the lowest heat for 30 minutes, or until the chicken is cooked and the juices run clear. Remove the chicken from the pan and set aside to cool. To make the pulled chicken, put the chicken legs and stock cube in a large saucepan and cover with water. Bring to the boil, reduce to a simmer, cover with a lid and cook on the lowest heat for 30 minutes, or until the chicken is cooked and the juices run clear. Remove the chicken from the pan and set aside to cool. Meanwhile, to make the tomato sauce, heat the vegetable oil in a frying pan and fry the onion, garlic, oregano and chillies over a low heat for 5 minutes. Add the sugar and vinegar and cook for 1 minute, then add the passata and cook until the volume has reduced by half. Season to taste with salt. Blitz the sauce in a blender then pass through a sieve and keep warm. Meanwhile, to make the tomato sauce, heat the vegetable oil in a frying pan and fry the onion, garlic, oregano and chillies over a low heat for 5 minutes. Add the sugar and vinegar and cook for 1 minute, then add the passata and cook until the volume has reduced by half. Season to taste with salt. Blitz the sauce in a blender then pass through a sieve and keep warm. To make the salsa, mix together the tomatoes, chilli, shallot, garlic, lime juice, coriander and tequila and season with salt. To make the salsa, mix together the tomatoes, chilli, shallot, garlic, lime juice, coriander and tequila and season with salt. Peel the skin off the cooled chicken legs and shred the meat discarding the bones. Mix the meat with the salsa and set aside. Peel the skin off the cooled chicken legs and shred the meat discarding the bones. Mix the meat with the salsa and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the tortillas for 30 seconds, or until golden and crisp. Drain on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the tortillas for 30 seconds, or until golden and crisp. Drain on kitchen paper. To serve, place two tortillas on each plate and top with some tomato sauce, some Little Gem and the chicken and salsa mixture. Spoon over some soured cream and a sprinkling of smoked paprika and serve. To serve, place two tortillas on each plate and top with some tomato sauce, some Little Gem and the chicken and salsa mixture. Spoon over some soured cream and a sprinkling of smoked paprika and serve."
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} | 03cfde71601fd8601d815414d20d4c6d934c60c3b4dbf40c15fc8bce9c8c3ccf | Pytt i panna recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p033hrpn.jpg This dish translates as 'small pieces in a pan' and that's exactly what it is, lots of leftovers or bits and pieces from the fridge fried up in a pan. Serve with lingonberry jam for a true taste of Sweden. 650g/1lb 7oz potatoes, cut into1cm/½in dice1 large carrot, cut into ½cm/¼in cubes1 tbsp vegetable oil 150g/5½oz smoked bacon lardons150g/5½oz leftover roast meat, such as pork, beef and lamb, diced15g/½oz butter2 onions, diced150g/5½oz mushrooms, dicedlarge sprig of thyme, leaves only100g/3½oz smoked sausages, diced30g/1oz dried mushrooms, soaked in 150ml/5fl oz just boiled water 650g/1lb 7oz potatoes, cut into1cm/½in dice 1 large carrot, cut into ½cm/¼in cubes 1 tbsp vegetable oil 150g/5½oz smoked bacon lardons 150g/5½oz leftover roast meat, such as pork, beef and lamb, diced 15g/½oz butter 2 onions, diced 150g/5½oz mushrooms, diced large sprig of thyme, leaves only 100g/3½oz smoked sausages, diced 30g/1oz dried mushrooms, soaked in 150ml/5fl oz just boiled water 6 free-range egg yolksfew tablespoons chopped marjarom or oreganolingonberry jamfew slices of pickled beetroot 6 free-range egg yolks few tablespoons chopped marjarom or oregano lingonberry jam few slices of pickled beetroot Method Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared.Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage. Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes. Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined.Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned.Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot. Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared. Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage. Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage. Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes. Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes. Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined. Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined. Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned. Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned. Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot. Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot. | {
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"title": "Pytt i panna recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p033hrpn.jpg This dish translates as 'small pieces in a pan' and that's exactly what it is, lots of leftovers or bits and pieces from the fridge fried up in a pan. Serve with lingonberry jam for a true taste of Sweden. 650g/1lb 7oz potatoes, cut into1cm/½in dice1 large carrot, cut into ½cm/¼in cubes1 tbsp vegetable oil 150g/5½oz smoked bacon lardons150g/5½oz leftover roast meat, such as pork, beef and lamb, diced15g/½oz butter2 onions, diced150g/5½oz mushrooms, dicedlarge sprig of thyme, leaves only100g/3½oz smoked sausages, diced30g/1oz dried mushrooms, soaked in 150ml/5fl oz just boiled water 650g/1lb 7oz potatoes, cut into1cm/½in dice 1 large carrot, cut into ½cm/¼in cubes 1 tbsp vegetable oil 150g/5½oz smoked bacon lardons 150g/5½oz leftover roast meat, such as pork, beef and lamb, diced 15g/½oz butter 2 onions, diced 150g/5½oz mushrooms, diced large sprig of thyme, leaves only 100g/3½oz smoked sausages, diced 30g/1oz dried mushrooms, soaked in 150ml/5fl oz just boiled water 6 free-range egg yolksfew tablespoons chopped marjarom or oreganolingonberry jamfew slices of pickled beetroot 6 free-range egg yolks few tablespoons chopped marjarom or oregano lingonberry jam few slices of pickled beetroot Method Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared.Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage. Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes. Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined.Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned.Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot. Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared. Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared. Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage. Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage. Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes. Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes. Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined. Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined. Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned. Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned. Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot. Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot."
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} | a409b6e5bb04605fd8999b6427ba28101a5897e1abb3fc78930133d447781780 | Rye bread recipe
An average of 5.0 out of 5 stars from 3 ratings This simple homemade rye bread is perfect with smoked salmon, pickles or cream cheese or any of our Swedish recipes. 250g/9oz rye flour250g/9oz plain flour1½ tsp salt1 tsp fast-action dried yeast300ml/10fl oz warm water2 tbsp molasses2 tbsp vegetable oil1 tbsp caraway seeds (optional) 250g/9oz rye flour 250g/9oz plain flour 1½ tsp salt 1 tsp fast-action dried yeast 300ml/10fl oz warm water 2 tbsp molasses 2 tbsp vegetable oil 1 tbsp caraway seeds (optional) Method Oil and line a 900g/2lb loaf tin with baking paper.Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size.Preheat the oven to 210C/190C Fan/Gas 6½.Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Oil and line a 900g/2lb loaf tin with baking paper. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. | {
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"title": "Rye bread recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This simple homemade rye bread is perfect with smoked salmon, pickles or cream cheese or any of our Swedish recipes. 250g/9oz rye flour250g/9oz plain flour1½ tsp salt1 tsp fast-action dried yeast300ml/10fl oz warm water2 tbsp molasses2 tbsp vegetable oil1 tbsp caraway seeds (optional) 250g/9oz rye flour 250g/9oz plain flour 1½ tsp salt 1 tsp fast-action dried yeast 300ml/10fl oz warm water 2 tbsp molasses 2 tbsp vegetable oil 1 tbsp caraway seeds (optional) Method Oil and line a 900g/2lb loaf tin with baking paper.Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size.Preheat the oven to 210C/190C Fan/Gas 6½.Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Oil and line a 900g/2lb loaf tin with baking paper. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving."
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} | b4428c1686e7746706c6edc31c7a792e387d6a6db521708ec85639c6b19cf135 | Pork belly with parsley sauce and lovage potatoes recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_with_parsley_92297_16x9.jpg Need a speedy Sunday lunch? This recipe is fuss-free and a few simple tricks ensure its full of flavour. 800g/1lb 12oz new potatoes, peeled and kept whole1 tsp saltlarge sprig fresh lovage1 tsp lard or goose fat8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick25g/1oz butter25g/1oz plain flour300ml/10fl oz full-fat milk10 turns black peppermill50g/1¾oz flatleaf parsley, leaves finely chopped 800g/1lb 12oz new potatoes, peeled and kept whole 1 tsp salt large sprig fresh lovage 1 tsp lard or goose fat 8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz full-fat milk 10 turns black peppermill 50g/1¾oz flatleaf parsley, leaves finely chopped Method Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage.Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat.Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.Serve the pork and potatoes with the parsley sauce. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute. Serve the pork and potatoes with the parsley sauce. Serve the pork and potatoes with the parsley sauce. | {
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"title": "Pork belly with parsley sauce and lovage potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_with_parsley_92297_16x9.jpg Need a speedy Sunday lunch? This recipe is fuss-free and a few simple tricks ensure its full of flavour. 800g/1lb 12oz new potatoes, peeled and kept whole1 tsp saltlarge sprig fresh lovage1 tsp lard or goose fat8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick25g/1oz butter25g/1oz plain flour300ml/10fl oz full-fat milk10 turns black peppermill50g/1¾oz flatleaf parsley, leaves finely chopped 800g/1lb 12oz new potatoes, peeled and kept whole 1 tsp salt large sprig fresh lovage 1 tsp lard or goose fat 8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz full-fat milk 10 turns black peppermill 50g/1¾oz flatleaf parsley, leaves finely chopped Method Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage.Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat.Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.Serve the pork and potatoes with the parsley sauce. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute. Serve the pork and potatoes with the parsley sauce. Serve the pork and potatoes with the parsley sauce."
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} | c43563859fcc09322145373ba9fe8e45926abdff87002d47c589f4829293dcf6 | Coconut shrimp recipe
An average of 5.0 out of 5 stars from 2 ratings Try this aromatic, Thai-inspired dish to impress at a dinner party, pairing golden and crispy prawns with a rich coconut cream sauce. 8 large raw tiger prawns, heads removed, shells removed and de-veined 1 lemongrass stalk, chopped 1 red chilli, chopped2 garlic cloves, finely chopped1 tsp fresh root ginger, peeled and grated25ml/1fl oz Thai fish sauce 1 lime, zest and juice100g/3½oz desiccated coconut vegetable oil, for fryingsalt and freshly ground black pepper 8 large raw tiger prawns, heads removed, shells removed and de-veined 1 lemongrass stalk, chopped 1 red chilli, chopped 2 garlic cloves, finely chopped 1 tsp fresh root ginger, peeled and grated 25ml/1fl oz Thai fish sauce 1 lime, zest and juice 100g/3½oz desiccated coconut vegetable oil, for frying salt and freshly ground black pepper 2 tbsp vegetable oil2 shallots, diced2 garlic cloves, finely chopped1 tsp fresh root ginger, peeled and grated2 tbsp coriander stalks, chopped1 tsp Thai red curry paste 400g tin coconut milk, unshaken1 tbsp palm sugar 20ml//¾fl oz Thai fish sauce 2 limes, juice only 2 tbsp vegetable oil 2 shallots, diced 2 garlic cloves, finely chopped 1 tsp fresh root ginger, peeled and grated 2 tbsp coriander stalks, chopped 1 tsp Thai red curry paste 400g tin coconut milk, unshaken 1 tbsp palm sugar 20ml//¾fl oz Thai fish sauce 2 limes, juice only fresh coriander leaves deep-fried basil leaves, to garnish (optional) fresh coriander leaves deep-fried basil leaves, to garnish (optional) Method Pre-heat the oven to 180C/160C Fan/Gas 4.Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper.Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour.Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper. Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper. Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour. Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour. Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. | {
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"title": "Coconut shrimp recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Try this aromatic, Thai-inspired dish to impress at a dinner party, pairing golden and crispy prawns with a rich coconut cream sauce. 8 large raw tiger prawns, heads removed, shells removed and de-veined 1 lemongrass stalk, chopped 1 red chilli, chopped2 garlic cloves, finely chopped1 tsp fresh root ginger, peeled and grated25ml/1fl oz Thai fish sauce 1 lime, zest and juice100g/3½oz desiccated coconut vegetable oil, for fryingsalt and freshly ground black pepper 8 large raw tiger prawns, heads removed, shells removed and de-veined 1 lemongrass stalk, chopped 1 red chilli, chopped 2 garlic cloves, finely chopped 1 tsp fresh root ginger, peeled and grated 25ml/1fl oz Thai fish sauce 1 lime, zest and juice 100g/3½oz desiccated coconut vegetable oil, for frying salt and freshly ground black pepper 2 tbsp vegetable oil2 shallots, diced2 garlic cloves, finely chopped1 tsp fresh root ginger, peeled and grated2 tbsp coriander stalks, chopped1 tsp Thai red curry paste 400g tin coconut milk, unshaken1 tbsp palm sugar 20ml//¾fl oz Thai fish sauce 2 limes, juice only 2 tbsp vegetable oil 2 shallots, diced 2 garlic cloves, finely chopped 1 tsp fresh root ginger, peeled and grated 2 tbsp coriander stalks, chopped 1 tsp Thai red curry paste 400g tin coconut milk, unshaken 1 tbsp palm sugar 20ml//¾fl oz Thai fish sauce 2 limes, juice only fresh coriander leaves deep-fried basil leaves, to garnish (optional) fresh coriander leaves deep-fried basil leaves, to garnish (optional) Method Pre-heat the oven to 180C/160C Fan/Gas 4.Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper.Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour.Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper. Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper. Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour. Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour. Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using."
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} | bf0dde25ef3c23a8ff8c07f3ad04337d7f2f2f7bc654360d33a5b080aef6ef27 | Jansson's frestelse (Jansson’s temptation) recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/janssons_frestelse_24036_16x9.jpg This is a gratin-style dish that everyone in Sweden knows well. Never make the mistake of using anchovies, as many English-language recipes suggest. The Swedish word ‘ansjovis’ actually means sprats, not anchovies. Whoever originally translated it that way condemned many a poor person to a very salty dish! 9-10 medium-sized potatoes 2 tbsp butter 1 onion, finely sliced about 20 tinned sprat fillets salt and pepper 150ml/5fl oz single cream 150ml/5fl oz whole milk 1 tbsp dried breadcrumbs 9-10 medium-sized potatoes 2 tbsp butter 1 onion, finely sliced about 20 tinned sprat fillets salt and pepper 150ml/5fl oz single cream 150ml/5fl oz whole milk 1 tbsp dried breadcrumbs Method Preheat the oven to around 200C/400F/Gas 6. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown. Add the potatoes and cook for a few minutes. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Serve as part of a traditional Swedish smörgåsbord. Preheat the oven to around 200C/400F/Gas 6. Preheat the oven to around 200C/400F/Gas 6. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown. Add the potatoes and cook for a few minutes. Add the potatoes and cook for a few minutes. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Serve as part of a traditional Swedish smörgåsbord. Serve as part of a traditional Swedish smörgåsbord. | {
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"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/janssons_frestelse_24036_16x9.jpg This is a gratin-style dish that everyone in Sweden knows well. Never make the mistake of using anchovies, as many English-language recipes suggest. The Swedish word ‘ansjovis’ actually means sprats, not anchovies. Whoever originally translated it that way condemned many a poor person to a very salty dish! 9-10 medium-sized potatoes 2 tbsp butter 1 onion, finely sliced about 20 tinned sprat fillets salt and pepper 150ml/5fl oz single cream 150ml/5fl oz whole milk 1 tbsp dried breadcrumbs 9-10 medium-sized potatoes 2 tbsp butter 1 onion, finely sliced about 20 tinned sprat fillets salt and pepper 150ml/5fl oz single cream 150ml/5fl oz whole milk 1 tbsp dried breadcrumbs Method Preheat the oven to around 200C/400F/Gas 6. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown. Add the potatoes and cook for a few minutes. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Serve as part of a traditional Swedish smörgåsbord. Preheat the oven to around 200C/400F/Gas 6. Preheat the oven to around 200C/400F/Gas 6. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown. Add the potatoes and cook for a few minutes. Add the potatoes and cook for a few minutes. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Serve as part of a traditional Swedish smörgåsbord. Serve as part of a traditional Swedish smörgåsbord."
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} | f55334695bb9fda35c445970e54fd60c4073f4ac1ad10483522c0e98920d50c2 | Fruity Swedish tea ring recipe
Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined.Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another. When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead. Roll the dough out into a 40x60cm/16x23½in rectangle, taking care not to knock all the air out. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts. Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together.Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. Put the formed ring into a proving bag and leave to rise for 40 minutes.Preheat the oven to 190C/375F/Gas 5.Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown. For the decoration, gently heat the apricot jam to make a glaze.Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack.Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve. Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined. Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined. Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another. For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another. When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead. When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead. Roll the dough out into a 40x60cm/16x23½in rectangle, taking care not to knock all the air out. Roll the dough out into a 40x60cm/16x23½in rectangle, taking care not to knock all the air out. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts. Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together. Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together. Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. Put the formed ring into a proving bag and leave to rise for 40 minutes. Put the formed ring into a proving bag and leave to rise for 40 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown. Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown. For the decoration, gently heat the apricot jam to make a glaze. For the decoration, gently heat the apricot jam to make a glaze. Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack. Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack. Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve. Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve. | {
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"content": "Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined.Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another. When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead. Roll the dough out into a 40x60cm/16x23½in rectangle, taking care not to knock all the air out. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts. Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together.Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. Put the formed ring into a proving bag and leave to rise for 40 minutes.Preheat the oven to 190C/375F/Gas 5.Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown. For the decoration, gently heat the apricot jam to make a glaze.Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack.Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve. Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined. Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined. Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place. For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another. For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another. When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead. When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead. Roll the dough out into a 40x60cm/16x23½in rectangle, taking care not to knock all the air out. Roll the dough out into a 40x60cm/16x23½in rectangle, taking care not to knock all the air out. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts. Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts. Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together. Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together. Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut. Put the formed ring into a proving bag and leave to rise for 40 minutes. Put the formed ring into a proving bag and leave to rise for 40 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown. Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown. For the decoration, gently heat the apricot jam to make a glaze. For the decoration, gently heat the apricot jam to make a glaze. Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack. Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack. Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve. Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve."
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} | 7050c6f63e9101aeff8a52b74b4e323f1fe567dbe7dcc4d4d5fd7b0fcce22017 | Gravlax with dill and mustard mayonnaise and lettuce recipe
An average of 4.0 out of 5 stars from 4 ratings Salmon marinated in dill and sugar, finely sliced and served with a green salad loaded with fresh herbs. Use the freshest salmon you can get hold of for best results. 75g/2½oz yellow mustard seeds40g/1½oz brown mustard seeds50ml/2fl oz white wine vinegar25g/1oz honey110ml/3¾fl oz light ale2 free-range egg yolks2 tsp white wine vinegar1 tsp Dijon mustard300ml/10½fl oz vegetable oil 6 tbsp chopped fresh dill 75g/2½oz yellow mustard seeds 40g/1½oz brown mustard seeds 50ml/2fl oz white wine vinegar 25g/1oz honey 110ml/3¾fl oz light ale 2 free-range egg yolks 2 tsp white wine vinegar 1 tsp Dijon mustard 300ml/10½fl oz vegetable oil 6 tbsp chopped fresh dill 250g/9oz caster sugar250g/9oz fine salt50g/1¾oz fresh dill, chopped ½ side of salmon (about 500g/1lb 2oz), filleted, skin removed, pin boned 250g/9oz caster sugar 250g/9oz fine salt 50g/1¾oz fresh dill, chopped ½ side of salmon (about 500g/1lb 2oz), filleted, skin removed, pin boned 4 heads Little Gem lettuce, leaves separated1 free-range egg yolk1 tsp English mustard2 tsp clear honey2 tbsp cider vinegar150ml/5fl oz vegetable or sunflower oil1 banana shallot, finely chopped1 garlic clove, finely chopped1 tbsp finely chopped flatleaf parsley1 tbsp finely chopped mint1 tbsp finely chopped basil1 tbsp finely chopped thyme 4 heads Little Gem lettuce, leaves separated 1 free-range egg yolk 1 tsp English mustard 2 tsp clear honey 2 tbsp cider vinegar 150ml/5fl oz vegetable or sunflower oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped mint 1 tbsp finely chopped basil 1 tbsp finely chopped thyme wholemeal bread butter wholemeal bread butter Method For the dill and mustard mayonnaise, put the mustard seeds in a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly. Add the ale and stir until well combined. Cover the bowl with cling film and set aside for at least four hours, preferably overnight.Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside. To make a mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.) Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed.For the gravlax, mix the sugar, salt and dill together in a bowl. Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture.Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. For the Little Gem lettuce, place the lettuce in a large bowl. Place the rest of the ingredients in a blender and blend until smooth and emulsified.Just before serving, toss the lettuce in the dressing.To serve, cut the salmon in thin slices on an angle and place on a serving platter. Serve with the salad, dill and mustard mayonnaise and buttered wholemeal sliced bread. For the dill and mustard mayonnaise, put the mustard seeds in a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly. Add the ale and stir until well combined. For the dill and mustard mayonnaise, put the mustard seeds in a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly. Add the ale and stir until well combined. Cover the bowl with cling film and set aside for at least four hours, preferably overnight. Cover the bowl with cling film and set aside for at least four hours, preferably overnight. Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside. Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside. To make a mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.) To make a mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.) Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed. Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed. For the gravlax, mix the sugar, salt and dill together in a bowl. For the gravlax, mix the sugar, salt and dill together in a bowl. Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture. Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture. Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. For the Little Gem lettuce, place the lettuce in a large bowl. Place the rest of the ingredients in a blender and blend until smooth and emulsified. For the Little Gem lettuce, place the lettuce in a large bowl. Place the rest of the ingredients in a blender and blend until smooth and emulsified. Just before serving, toss the lettuce in the dressing. Just before serving, toss the lettuce in the dressing. To serve, cut the salmon in thin slices on an angle and place on a serving platter. Serve with the salad, dill and mustard mayonnaise and buttered wholemeal sliced bread. To serve, cut the salmon in thin slices on an angle and place on a serving platter. Serve with the salad, dill and mustard mayonnaise and buttered wholemeal sliced bread. | {
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"content": "An average of 4.0 out of 5 stars from 4 ratings Salmon marinated in dill and sugar, finely sliced and served with a green salad loaded with fresh herbs. Use the freshest salmon you can get hold of for best results. 75g/2½oz yellow mustard seeds40g/1½oz brown mustard seeds50ml/2fl oz white wine vinegar25g/1oz honey110ml/3¾fl oz light ale2 free-range egg yolks2 tsp white wine vinegar1 tsp Dijon mustard300ml/10½fl oz vegetable oil 6 tbsp chopped fresh dill 75g/2½oz yellow mustard seeds 40g/1½oz brown mustard seeds 50ml/2fl oz white wine vinegar 25g/1oz honey 110ml/3¾fl oz light ale 2 free-range egg yolks 2 tsp white wine vinegar 1 tsp Dijon mustard 300ml/10½fl oz vegetable oil 6 tbsp chopped fresh dill 250g/9oz caster sugar250g/9oz fine salt50g/1¾oz fresh dill, chopped ½ side of salmon (about 500g/1lb 2oz), filleted, skin removed, pin boned 250g/9oz caster sugar 250g/9oz fine salt 50g/1¾oz fresh dill, chopped ½ side of salmon (about 500g/1lb 2oz), filleted, skin removed, pin boned 4 heads Little Gem lettuce, leaves separated1 free-range egg yolk1 tsp English mustard2 tsp clear honey2 tbsp cider vinegar150ml/5fl oz vegetable or sunflower oil1 banana shallot, finely chopped1 garlic clove, finely chopped1 tbsp finely chopped flatleaf parsley1 tbsp finely chopped mint1 tbsp finely chopped basil1 tbsp finely chopped thyme 4 heads Little Gem lettuce, leaves separated 1 free-range egg yolk 1 tsp English mustard 2 tsp clear honey 2 tbsp cider vinegar 150ml/5fl oz vegetable or sunflower oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped mint 1 tbsp finely chopped basil 1 tbsp finely chopped thyme wholemeal bread butter wholemeal bread butter Method For the dill and mustard mayonnaise, put the mustard seeds in a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly. Add the ale and stir until well combined. Cover the bowl with cling film and set aside for at least four hours, preferably overnight.Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside. To make a mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.) Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed.For the gravlax, mix the sugar, salt and dill together in a bowl. Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture.Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. For the Little Gem lettuce, place the lettuce in a large bowl. Place the rest of the ingredients in a blender and blend until smooth and emulsified.Just before serving, toss the lettuce in the dressing.To serve, cut the salmon in thin slices on an angle and place on a serving platter. Serve with the salad, dill and mustard mayonnaise and buttered wholemeal sliced bread. For the dill and mustard mayonnaise, put the mustard seeds in a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly. Add the ale and stir until well combined. For the dill and mustard mayonnaise, put the mustard seeds in a bowl. Heat the vinegar and honey in a non-reactive saucepan until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly. Add the ale and stir until well combined. Cover the bowl with cling film and set aside for at least four hours, preferably overnight. Cover the bowl with cling film and set aside for at least four hours, preferably overnight. Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside. Once cooled, blend the mustard base mixture in a food processor until smooth (this will take a few minutes as all of the mustard seeds need to break down). Spoon the mixture into a bowl and set aside. To make a mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.) To make a mayonnaise, blend the egg yolks, white wine vinegar and Dijon mustard together in a food processor. With the motor running, slowly add the oil in a thin stream until the mixture comes together as a thick and creamy mayonnaise. (You may not need to use all of the oil.) Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed. Mix the mayonnaise, mustard base and dill together in a bowl until well combined. Cover with cling film and chill in the fridge until needed. For the gravlax, mix the sugar, salt and dill together in a bowl. For the gravlax, mix the sugar, salt and dill together in a bowl. Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture. Sprinkle half of this marinade mixture into the bottom of a shallow roasting tray, then place the salmon on top and sprinkle over the remaining marinade mixture. Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. Cover the tray with cling film and place the salmon in the fridge to marinade for one hour. Rinse the marinade off under cold running water and pat dry with kitchen paper. For the Little Gem lettuce, place the lettuce in a large bowl. Place the rest of the ingredients in a blender and blend until smooth and emulsified. For the Little Gem lettuce, place the lettuce in a large bowl. Place the rest of the ingredients in a blender and blend until smooth and emulsified. Just before serving, toss the lettuce in the dressing. Just before serving, toss the lettuce in the dressing. To serve, cut the salmon in thin slices on an angle and place on a serving platter. Serve with the salad, dill and mustard mayonnaise and buttered wholemeal sliced bread. To serve, cut the salmon in thin slices on an angle and place on a serving platter. Serve with the salad, dill and mustard mayonnaise and buttered wholemeal sliced bread."
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} | 727c73fd424b35548b17219ebda0478d179e90e162c0d0f6a5c5092e4a016a96 | Smoked mussels and cod with pickled vegetables recipe
An average of 0.0 out of 5 stars from 0 ratings Top crispbreads with lightly smoked seafood, pickled vegetables and a fresh dill dressing for a scandi-style supper. 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced1 baby fennel, thinly sliced 2 sticks celery, thinly sliced 1 red onion, sliced into rings 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced 1 baby fennel, thinly sliced 2 sticks celery, thinly sliced 1 red onion, sliced into rings 200g/7oz mussels 2 x 200g/7oz cod fillets 200g/7oz mussels 2 x 200g/7oz cod fillets 1 bunch dill, chopped 25ml/1fl oz white vinegar 1 tsp Dijon mustard 50–75ml/2–2½fl oz olive oil 1 lemon, juice only 1 bunch dill, chopped 25ml/1fl oz white vinegar 1 tsp Dijon mustard 50–75ml/2–2½fl oz olive oil 1 lemon, juice only 4 crispbreads 4 crispbreads Method To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge.To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through.Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles. To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge. To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge. To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through. To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through. Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper. Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles. | {
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"title": "Smoked mussels and cod with pickled vegetables recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Top crispbreads with lightly smoked seafood, pickled vegetables and a fresh dill dressing for a scandi-style supper. 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced1 baby fennel, thinly sliced 2 sticks celery, thinly sliced 1 red onion, sliced into rings 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced 1 baby fennel, thinly sliced 2 sticks celery, thinly sliced 1 red onion, sliced into rings 200g/7oz mussels 2 x 200g/7oz cod fillets 200g/7oz mussels 2 x 200g/7oz cod fillets 1 bunch dill, chopped 25ml/1fl oz white vinegar 1 tsp Dijon mustard 50–75ml/2–2½fl oz olive oil 1 lemon, juice only 1 bunch dill, chopped 25ml/1fl oz white vinegar 1 tsp Dijon mustard 50–75ml/2–2½fl oz olive oil 1 lemon, juice only 4 crispbreads 4 crispbreads Method To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge.To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through.Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles. To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge. To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge. To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through. To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through. Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper. Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles."
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} | 3e5dbb431f8dfcb4f2aa39fd1a4aeefa836e04df6d7d38d6e477563f53520d5c | Dill herrings and quails' eggs canapés recipe
An average of 0.0 out of 5 stars from 0 ratings These canapés are incredibly easy but still pack a flavour punch. Plus they can be made up to 2 hours in advance making them a stress-free party canapé. 4 small slices rye bread100g/3½oz cream cheese1 tsp lemon juice1 tbsp chopped dill, plus extra sprigs for garnishfreshly ground black pepper50g/1¾oz dill herrings, from a jar, cut into small squares6 quails eggs, hard-boiled and peeled 4 small slices rye bread 100g/3½oz cream cheese 1 tsp lemon juice 1 tbsp chopped dill, plus extra sprigs for garnish freshly ground black pepper 50g/1¾oz dill herrings, from a jar, cut into small squares 6 quails eggs, hard-boiled and peeled Method Slice each bread slice into 6 small squares and place on a board.Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. Slice each bread slice into 6 small squares and place on a board. Slice each bread slice into 6 small squares and place on a board. Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. | {
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"title": "Dill herrings and quails' eggs canapés recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These canapés are incredibly easy but still pack a flavour punch. Plus they can be made up to 2 hours in advance making them a stress-free party canapé. 4 small slices rye bread100g/3½oz cream cheese1 tsp lemon juice1 tbsp chopped dill, plus extra sprigs for garnishfreshly ground black pepper50g/1¾oz dill herrings, from a jar, cut into small squares6 quails eggs, hard-boiled and peeled 4 small slices rye bread 100g/3½oz cream cheese 1 tsp lemon juice 1 tbsp chopped dill, plus extra sprigs for garnish freshly ground black pepper 50g/1¾oz dill herrings, from a jar, cut into small squares 6 quails eggs, hard-boiled and peeled Method Slice each bread slice into 6 small squares and place on a board.Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. Slice each bread slice into 6 small squares and place on a board. Slice each bread slice into 6 small squares and place on a board. Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve."
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} | 172adbbff1c48d13e58a450ba09ba763a46a8289cfab3448a84d60e49bc57eaa | Slow cooker Morocccan chicken tangia recipe
Slow cooker Morocccan chicken tangia with aubergine salad An average of 2.7 out of 5 stars from 3 ratings This Middle Eastern classic is prepared in a slow cooker and served with a aubergine salad flavoured with tahini and Greek-style yoghurt. 1 whole chicken, jointed and skin removed2 onions, diced 1 tsp ground ginger 1 tsp ground cumin 1 tsp white pepper 1 tsp ground turmeric 4 preserved lemons 50ml/2fl oz olive oil 12 garlic cloves, peeled and smashedlarge pinch saffron salt and freshly ground black pepper2 tbsp sesame seeds, to serve1 tbsp chopped fresh coriander, to serve 1 whole chicken, jointed and skin removed 2 onions, diced 1 tsp ground ginger 1 tsp ground cumin 1 tsp white pepper 1 tsp ground turmeric 4 preserved lemons 50ml/2fl oz olive oil 12 garlic cloves, peeled and smashed large pinch saffron salt and freshly ground black pepper 2 tbsp sesame seeds, to serve 1 tbsp chopped fresh coriander, to serve 150g/5½oz Greek-style yoghurt 1 tbsp tahini 2 garlic cloves, minced 1 lemon, juice only2 aubergines pinch salt1 tsp olive oil2 tbsp pomegranate seeds 2 tbsp pine nuts, toasted 1 tbsp fresh mint, chopped 2 tsp sumac 2 tbsp pomegranate molasses 150g/5½oz Greek-style yoghurt 1 tbsp tahini 2 garlic cloves, minced 1 lemon, juice only 2 aubergines pinch salt 1 tsp olive oil 2 tbsp pomegranate seeds 2 tbsp pine nuts, toasted 1 tbsp fresh mint, chopped 2 tsp sumac 2 tbsp pomegranate molasses Method To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander. To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well. Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses. Serve the tangia alongside the aubergine salad. To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander. To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander. To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well. To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well. Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses. Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses. Serve the tangia alongside the aubergine salad. Serve the tangia alongside the aubergine salad. | {
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"title": "Slow cooker Morocccan chicken tangia recipe",
"content": "Slow cooker Morocccan chicken tangia with aubergine salad An average of 2.7 out of 5 stars from 3 ratings This Middle Eastern classic is prepared in a slow cooker and served with a aubergine salad flavoured with tahini and Greek-style yoghurt. 1 whole chicken, jointed and skin removed2 onions, diced 1 tsp ground ginger 1 tsp ground cumin 1 tsp white pepper 1 tsp ground turmeric 4 preserved lemons 50ml/2fl oz olive oil 12 garlic cloves, peeled and smashedlarge pinch saffron salt and freshly ground black pepper2 tbsp sesame seeds, to serve1 tbsp chopped fresh coriander, to serve 1 whole chicken, jointed and skin removed 2 onions, diced 1 tsp ground ginger 1 tsp ground cumin 1 tsp white pepper 1 tsp ground turmeric 4 preserved lemons 50ml/2fl oz olive oil 12 garlic cloves, peeled and smashed large pinch saffron salt and freshly ground black pepper 2 tbsp sesame seeds, to serve 1 tbsp chopped fresh coriander, to serve 150g/5½oz Greek-style yoghurt 1 tbsp tahini 2 garlic cloves, minced 1 lemon, juice only2 aubergines pinch salt1 tsp olive oil2 tbsp pomegranate seeds 2 tbsp pine nuts, toasted 1 tbsp fresh mint, chopped 2 tsp sumac 2 tbsp pomegranate molasses 150g/5½oz Greek-style yoghurt 1 tbsp tahini 2 garlic cloves, minced 1 lemon, juice only 2 aubergines pinch salt 1 tsp olive oil 2 tbsp pomegranate seeds 2 tbsp pine nuts, toasted 1 tbsp fresh mint, chopped 2 tsp sumac 2 tbsp pomegranate molasses Method To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander. To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well. Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses. Serve the tangia alongside the aubergine salad. To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander. To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander. To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well. To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well. Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses. Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses. Serve the tangia alongside the aubergine salad. Serve the tangia alongside the aubergine salad."
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} | fdc24d0b32374d5a8a7670d07aa22d2606334a556747f5054c5bc61835328aa5 | Beef shin stew with sweet potato dumplings recipe
Beef shin stew with spiced sweet potato dumplings and couscous An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_shin_couscous_with_51409_16x9.jpg Beef shin is sealed and then slowly cooked in a stew with butternut squash, carrots and courgettes. 800g/1lb 12oz beef shin, cut into 4cm/1.5in pieces 6 tbsp olive oil1 onion, diced1 garlic bulb, peeled and chopped2 thyme sprigs1 bay leaf 2 beef tomatoes, choppedpinch saffron, soaked in 2 tbsp freshly boiled water 1 tsp ground ginger 1–2 tsp ground cumin 2 tsp ground turmeric 500ml/18fl oz beef stock 1 butternut squash, peeled and diced2 carrots, peeled and chopped1 spring cabbage, cut into 8 wedges 2 courgettes, chopped400g tin chickpeas, drained and rinsedsalt and freshly ground black pepper 800g/1lb 12oz beef shin, cut into 4cm/1.5in pieces 6 tbsp olive oil 1 onion, diced 1 garlic bulb, peeled and chopped 2 thyme sprigs 1 bay leaf 2 beef tomatoes, chopped pinch saffron, soaked in 2 tbsp freshly boiled water 1 tsp ground ginger 1–2 tsp ground cumin 2 tsp ground turmeric 500ml/18fl oz beef stock 1 butternut squash, peeled and diced 2 carrots, peeled and chopped 1 spring cabbage, cut into 8 wedges 2 courgettes, chopped 400g tin chickpeas, drained and rinsed salt and freshly ground black pepper 500g/1lb 2oz sweet potatoes, peeled and roughly chopped3 garlic cloves, minced1 tsp ground cumin 1 tsp smoked sweet paprika ¼ tsp freshly ground black pepper 50g/1¾oz plain flour 500g/1lb 2oz sweet potatoes, peeled and roughly chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked sweet paprika ¼ tsp freshly ground black pepper 50g/1¾oz plain flour 200g/7oz plain flour ½ tsp ground turmeric1 tsp fast-action dried yeast 200ml/7fl oz warm water salt oil, for deep-frying 200g/7oz plain flour ½ tsp ground turmeric 1 tsp fast-action dried yeast 200ml/7fl oz warm water salt oil, for deep-frying 200g/7oz natural yoghurt4 tbsp harissa paste 2 tbsp chopped fresh mint couscous, cooked to packet instructions 200g/7oz natural yoghurt 4 tbsp harissa paste 2 tbsp chopped fresh mint couscous, cooked to packet instructions Method To make the beef, season the beef shin with salt and pepper and seal all over in a frying pan until browned. Remove from the pan. Heat the oil in a casserole and cook the onion, garlic, thyme, bay leaf, tomatoes, saffron and spices for 8–10 minutes. Add the beef to the pan, cover with the stock and 1 litre/1¾ pint water and cook slowly for 1½ hours. Add the butternut squash, carrots and cabbage to the pan. Cover and cook for another 25 minutes before finally adding the courgettes and chickpeas. Simmer for 15 minutes until cooked through. Season with salt and pepper.To make the dumplings, boil the sweet potatoes in a large pan of boiling water for 15 minutes or until soft. Mash then add to a large bowl. Add the remaining dumpling ingredients (except the oil for frying) to the bowl and mix together until well combined. Set aside in the fridge to firm up for at least an hour. When ready to cook, form the dumpling mix into small quenelle shapes. To make the batter, mix the flour and turmeric together in a bowl. Mix the yeast with the warm water in a bowl and pour into the flour mixture. Mix well, cover and leave to activate somewhere warm for 1 hour. Heat the oil in a large heavy bottomed pan to 180C. Dip the sweet potato dumplings in the batter and deep-fry on all sides for a few minutes until golden, about 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix the yoghurt and the harissa paste until combined. Serve the dumplings with the yoghurt on the side. Garnish with the mint leaves and serve alongside the stew, dumplings and couscous. To make the beef, season the beef shin with salt and pepper and seal all over in a frying pan until browned. Remove from the pan. To make the beef, season the beef shin with salt and pepper and seal all over in a frying pan until browned. Remove from the pan. Heat the oil in a casserole and cook the onion, garlic, thyme, bay leaf, tomatoes, saffron and spices for 8–10 minutes. Add the beef to the pan, cover with the stock and 1 litre/1¾ pint water and cook slowly for 1½ hours. Heat the oil in a casserole and cook the onion, garlic, thyme, bay leaf, tomatoes, saffron and spices for 8–10 minutes. Add the beef to the pan, cover with the stock and 1 litre/1¾ pint water and cook slowly for 1½ hours. Add the butternut squash, carrots and cabbage to the pan. Cover and cook for another 25 minutes before finally adding the courgettes and chickpeas. Simmer for 15 minutes until cooked through. Season with salt and pepper. Add the butternut squash, carrots and cabbage to the pan. Cover and cook for another 25 minutes before finally adding the courgettes and chickpeas. Simmer for 15 minutes until cooked through. Season with salt and pepper. To make the dumplings, boil the sweet potatoes in a large pan of boiling water for 15 minutes or until soft. Mash then add to a large bowl. To make the dumplings, boil the sweet potatoes in a large pan of boiling water for 15 minutes or until soft. Mash then add to a large bowl. Add the remaining dumpling ingredients (except the oil for frying) to the bowl and mix together until well combined. Set aside in the fridge to firm up for at least an hour. Add the remaining dumpling ingredients (except the oil for frying) to the bowl and mix together until well combined. Set aside in the fridge to firm up for at least an hour. When ready to cook, form the dumpling mix into small quenelle shapes. When ready to cook, form the dumpling mix into small quenelle shapes. To make the batter, mix the flour and turmeric together in a bowl. Mix the yeast with the warm water in a bowl and pour into the flour mixture. Mix well, cover and leave to activate somewhere warm for 1 hour. To make the batter, mix the flour and turmeric together in a bowl. Mix the yeast with the warm water in a bowl and pour into the flour mixture. Mix well, cover and leave to activate somewhere warm for 1 hour. Heat the oil in a large heavy bottomed pan to 180C. Dip the sweet potato dumplings in the batter and deep-fry on all sides for a few minutes until golden, about 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large heavy bottomed pan to 180C. Dip the sweet potato dumplings in the batter and deep-fry on all sides for a few minutes until golden, about 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix the yoghurt and the harissa paste until combined. In a bowl, mix the yoghurt and the harissa paste until combined. Serve the dumplings with the yoghurt on the side. Garnish with the mint leaves and serve alongside the stew, dumplings and couscous. Serve the dumplings with the yoghurt on the side. Garnish with the mint leaves and serve alongside the stew, dumplings and couscous. | {
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"title": "Beef shin stew with sweet potato dumplings recipe",
"content": "Beef shin stew with spiced sweet potato dumplings and couscous An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_shin_couscous_with_51409_16x9.jpg Beef shin is sealed and then slowly cooked in a stew with butternut squash, carrots and courgettes. 800g/1lb 12oz beef shin, cut into 4cm/1.5in pieces 6 tbsp olive oil1 onion, diced1 garlic bulb, peeled and chopped2 thyme sprigs1 bay leaf 2 beef tomatoes, choppedpinch saffron, soaked in 2 tbsp freshly boiled water 1 tsp ground ginger 1–2 tsp ground cumin 2 tsp ground turmeric 500ml/18fl oz beef stock 1 butternut squash, peeled and diced2 carrots, peeled and chopped1 spring cabbage, cut into 8 wedges 2 courgettes, chopped400g tin chickpeas, drained and rinsedsalt and freshly ground black pepper 800g/1lb 12oz beef shin, cut into 4cm/1.5in pieces 6 tbsp olive oil 1 onion, diced 1 garlic bulb, peeled and chopped 2 thyme sprigs 1 bay leaf 2 beef tomatoes, chopped pinch saffron, soaked in 2 tbsp freshly boiled water 1 tsp ground ginger 1–2 tsp ground cumin 2 tsp ground turmeric 500ml/18fl oz beef stock 1 butternut squash, peeled and diced 2 carrots, peeled and chopped 1 spring cabbage, cut into 8 wedges 2 courgettes, chopped 400g tin chickpeas, drained and rinsed salt and freshly ground black pepper 500g/1lb 2oz sweet potatoes, peeled and roughly chopped3 garlic cloves, minced1 tsp ground cumin 1 tsp smoked sweet paprika ¼ tsp freshly ground black pepper 50g/1¾oz plain flour 500g/1lb 2oz sweet potatoes, peeled and roughly chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked sweet paprika ¼ tsp freshly ground black pepper 50g/1¾oz plain flour 200g/7oz plain flour ½ tsp ground turmeric1 tsp fast-action dried yeast 200ml/7fl oz warm water salt oil, for deep-frying 200g/7oz plain flour ½ tsp ground turmeric 1 tsp fast-action dried yeast 200ml/7fl oz warm water salt oil, for deep-frying 200g/7oz natural yoghurt4 tbsp harissa paste 2 tbsp chopped fresh mint couscous, cooked to packet instructions 200g/7oz natural yoghurt 4 tbsp harissa paste 2 tbsp chopped fresh mint couscous, cooked to packet instructions Method To make the beef, season the beef shin with salt and pepper and seal all over in a frying pan until browned. Remove from the pan. Heat the oil in a casserole and cook the onion, garlic, thyme, bay leaf, tomatoes, saffron and spices for 8–10 minutes. Add the beef to the pan, cover with the stock and 1 litre/1¾ pint water and cook slowly for 1½ hours. Add the butternut squash, carrots and cabbage to the pan. Cover and cook for another 25 minutes before finally adding the courgettes and chickpeas. Simmer for 15 minutes until cooked through. Season with salt and pepper.To make the dumplings, boil the sweet potatoes in a large pan of boiling water for 15 minutes or until soft. Mash then add to a large bowl. Add the remaining dumpling ingredients (except the oil for frying) to the bowl and mix together until well combined. Set aside in the fridge to firm up for at least an hour. When ready to cook, form the dumpling mix into small quenelle shapes. To make the batter, mix the flour and turmeric together in a bowl. Mix the yeast with the warm water in a bowl and pour into the flour mixture. Mix well, cover and leave to activate somewhere warm for 1 hour. Heat the oil in a large heavy bottomed pan to 180C. Dip the sweet potato dumplings in the batter and deep-fry on all sides for a few minutes until golden, about 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix the yoghurt and the harissa paste until combined. Serve the dumplings with the yoghurt on the side. Garnish with the mint leaves and serve alongside the stew, dumplings and couscous. To make the beef, season the beef shin with salt and pepper and seal all over in a frying pan until browned. Remove from the pan. To make the beef, season the beef shin with salt and pepper and seal all over in a frying pan until browned. Remove from the pan. Heat the oil in a casserole and cook the onion, garlic, thyme, bay leaf, tomatoes, saffron and spices for 8–10 minutes. Add the beef to the pan, cover with the stock and 1 litre/1¾ pint water and cook slowly for 1½ hours. Heat the oil in a casserole and cook the onion, garlic, thyme, bay leaf, tomatoes, saffron and spices for 8–10 minutes. Add the beef to the pan, cover with the stock and 1 litre/1¾ pint water and cook slowly for 1½ hours. Add the butternut squash, carrots and cabbage to the pan. Cover and cook for another 25 minutes before finally adding the courgettes and chickpeas. Simmer for 15 minutes until cooked through. Season with salt and pepper. Add the butternut squash, carrots and cabbage to the pan. Cover and cook for another 25 minutes before finally adding the courgettes and chickpeas. Simmer for 15 minutes until cooked through. Season with salt and pepper. To make the dumplings, boil the sweet potatoes in a large pan of boiling water for 15 minutes or until soft. Mash then add to a large bowl. To make the dumplings, boil the sweet potatoes in a large pan of boiling water for 15 minutes or until soft. Mash then add to a large bowl. Add the remaining dumpling ingredients (except the oil for frying) to the bowl and mix together until well combined. Set aside in the fridge to firm up for at least an hour. Add the remaining dumpling ingredients (except the oil for frying) to the bowl and mix together until well combined. Set aside in the fridge to firm up for at least an hour. When ready to cook, form the dumpling mix into small quenelle shapes. When ready to cook, form the dumpling mix into small quenelle shapes. To make the batter, mix the flour and turmeric together in a bowl. Mix the yeast with the warm water in a bowl and pour into the flour mixture. Mix well, cover and leave to activate somewhere warm for 1 hour. To make the batter, mix the flour and turmeric together in a bowl. Mix the yeast with the warm water in a bowl and pour into the flour mixture. Mix well, cover and leave to activate somewhere warm for 1 hour. Heat the oil in a large heavy bottomed pan to 180C. Dip the sweet potato dumplings in the batter and deep-fry on all sides for a few minutes until golden, about 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large heavy bottomed pan to 180C. Dip the sweet potato dumplings in the batter and deep-fry on all sides for a few minutes until golden, about 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix the yoghurt and the harissa paste until combined. In a bowl, mix the yoghurt and the harissa paste until combined. Serve the dumplings with the yoghurt on the side. Garnish with the mint leaves and serve alongside the stew, dumplings and couscous. Serve the dumplings with the yoghurt on the side. Garnish with the mint leaves and serve alongside the stew, dumplings and couscous."
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} | 4514809de477eaa8e33bdfedef57b9777d894cd58464c9abaf7db5340056b0b1 | Braised lamb, red lentil stew and parsley salad recipe
An average of 5.0 out of 5 stars from 2 ratings Slow cooked lamb served with a rich lentil stew and parsley salad with a sharp, salty dressing. 1 tbsp olive oil4 lamb shanks (or lamb elbows)1 onion, chopped3 garlic cloves, crushed1 stick of celery, chopped1 carrot, chopped3 stalks of rosemary1 tbsp ras-el-hanout200ml/7floz red wine1½ litre/2½ pints lamb stock 1 tbsp olive oil 4 lamb shanks (or lamb elbows) 1 onion, chopped 3 garlic cloves, crushed 1 stick of celery, chopped 1 carrot, chopped 3 stalks of rosemary 1 tbsp ras-el-hanout 200ml/7floz red wine 1½ litre/2½ pints lamb stock 1 tbsp olive oil½ onion, diced2 garlic cloves, peeled and chopped½ carrot, diced200g/7oz red lentilslamb stock (from above)salt and freshly ground black pepper1 tbsp chopped parsley 1 tbsp olive oil ½ onion, diced 2 garlic cloves, peeled and chopped ½ carrot, diced 200g/7oz red lentils lamb stock (from above) salt and freshly ground black pepper 1 tbsp chopped parsley 1 shallot, cut into rings2 tbsp white wine vinegar110ml/4floz light olive oil8 fillets of anchovies1 tbsp caperssalt and freshly ground black pepper1 small bunch of parsley (leaves only) 1 shallot, cut into rings 2 tbsp white wine vinegar 110ml/4floz light olive oil 8 fillets of anchovies 1 tbsp capers salt and freshly ground black pepper 1 small bunch of parsley (leaves only) Method For the lamb, preheat the oven to 220C/425F/Gas 7.Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side.Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds.Add the wine and cook until reduced by half.Place the lamb back in the dish and cover with lamb stock.Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required.When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside.For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened.Add the lentils and enough stock to half cover then bring to a simmer.Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry.Season with salt and black pepper then stir in the chopped parsley.For the parsley salad, place the shallots in a bowl and pour over the vinegar.Add the olive oil, anchovies and capers, mix well then season.Pour the mixture over the parsley and mix to combine.To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. For the lamb, preheat the oven to 220C/425F/Gas 7. For the lamb, preheat the oven to 220C/425F/Gas 7. Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side. Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side. Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds. Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds. Add the wine and cook until reduced by half. Add the wine and cook until reduced by half. Place the lamb back in the dish and cover with lamb stock. Place the lamb back in the dish and cover with lamb stock. Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required. Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required. When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside. When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside. For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened. For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened. Add the lentils and enough stock to half cover then bring to a simmer. Add the lentils and enough stock to half cover then bring to a simmer. Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry. Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry. Season with salt and black pepper then stir in the chopped parsley. Season with salt and black pepper then stir in the chopped parsley. For the parsley salad, place the shallots in a bowl and pour over the vinegar. For the parsley salad, place the shallots in a bowl and pour over the vinegar. Add the olive oil, anchovies and capers, mix well then season. Add the olive oil, anchovies and capers, mix well then season. Pour the mixture over the parsley and mix to combine. Pour the mixture over the parsley and mix to combine. To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. | {
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"title": "Braised lamb, red lentil stew and parsley salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Slow cooked lamb served with a rich lentil stew and parsley salad with a sharp, salty dressing. 1 tbsp olive oil4 lamb shanks (or lamb elbows)1 onion, chopped3 garlic cloves, crushed1 stick of celery, chopped1 carrot, chopped3 stalks of rosemary1 tbsp ras-el-hanout200ml/7floz red wine1½ litre/2½ pints lamb stock 1 tbsp olive oil 4 lamb shanks (or lamb elbows) 1 onion, chopped 3 garlic cloves, crushed 1 stick of celery, chopped 1 carrot, chopped 3 stalks of rosemary 1 tbsp ras-el-hanout 200ml/7floz red wine 1½ litre/2½ pints lamb stock 1 tbsp olive oil½ onion, diced2 garlic cloves, peeled and chopped½ carrot, diced200g/7oz red lentilslamb stock (from above)salt and freshly ground black pepper1 tbsp chopped parsley 1 tbsp olive oil ½ onion, diced 2 garlic cloves, peeled and chopped ½ carrot, diced 200g/7oz red lentils lamb stock (from above) salt and freshly ground black pepper 1 tbsp chopped parsley 1 shallot, cut into rings2 tbsp white wine vinegar110ml/4floz light olive oil8 fillets of anchovies1 tbsp caperssalt and freshly ground black pepper1 small bunch of parsley (leaves only) 1 shallot, cut into rings 2 tbsp white wine vinegar 110ml/4floz light olive oil 8 fillets of anchovies 1 tbsp capers salt and freshly ground black pepper 1 small bunch of parsley (leaves only) Method For the lamb, preheat the oven to 220C/425F/Gas 7.Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side.Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds.Add the wine and cook until reduced by half.Place the lamb back in the dish and cover with lamb stock.Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required.When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside.For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened.Add the lentils and enough stock to half cover then bring to a simmer.Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry.Season with salt and black pepper then stir in the chopped parsley.For the parsley salad, place the shallots in a bowl and pour over the vinegar.Add the olive oil, anchovies and capers, mix well then season.Pour the mixture over the parsley and mix to combine.To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. For the lamb, preheat the oven to 220C/425F/Gas 7. For the lamb, preheat the oven to 220C/425F/Gas 7. Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side. Heat a casserole dish until hot, then add the oil and lamb and brown on all sides. Remove from dish and place to one side. Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds. Add all the vegetables and the rosemary. Sauté until golden-brown then add the ras el hanout and cook for 30 seconds. Add the wine and cook until reduced by half. Add the wine and cook until reduced by half. Place the lamb back in the dish and cover with lamb stock. Place the lamb back in the dish and cover with lamb stock. Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required. Place the lid on the dish and put it in the oven for 2½ hours. Check half way through and add more stock if required. When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside. When cooked, remove the lamb from the dish. Strain the stock through a fine sieve into a pan. Return to the heat and cook it until the stock has reduced by half, then set aside. For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened. For the lentils, heat a sauté pan until hot, add the oil, onion, garlic and carrot and sweat for a couple of minutes until just softened. Add the lentils and enough stock to half cover then bring to a simmer. Add the lentils and enough stock to half cover then bring to a simmer. Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry. Cook over a gentle heat, adding stock until the lentils are cooked to a sauce consistency, not too dry. Season with salt and black pepper then stir in the chopped parsley. Season with salt and black pepper then stir in the chopped parsley. For the parsley salad, place the shallots in a bowl and pour over the vinegar. For the parsley salad, place the shallots in a bowl and pour over the vinegar. Add the olive oil, anchovies and capers, mix well then season. Add the olive oil, anchovies and capers, mix well then season. Pour the mixture over the parsley and mix to combine. Pour the mixture over the parsley and mix to combine. To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad. To serve, blow torch the lamb until browned then place on a plate. Cover with red lentil stew and serve with parsley salad."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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"$oid": "68bad76eeb3bdbfd0cc01a80"
} | 199960ee5eebd59afd393cd9bf59cad23e5fad1b4a3c2d1151e6bebaede14bca | Fragrant feather blade beef recipe
Fragrant feather blade beef with carrots and parsnips An average of 3.0 out of 5 stars from 3 ratings Here, beef is slow cooked in a savoury, spicy sauce in the oven before being served with chargrilled, marinated carrots and parsnips. 2 tbsp olive oil1kg/2lb 4oz feather blade beef 2 onions, sliced 2 garlic bulbs, cut in half1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp Chinese five-spice powder2 star anise 1 litre/1¾ pint beef stock 1 tbsp soy sauce2 tbsp honey salt and freshly ground black pepper 2 tbsp olive oil 1kg/2lb 4oz feather blade beef 2 onions, sliced 2 garlic bulbs, cut in half 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp Chinese five-spice powder 2 star anise 1 litre/1¾ pint beef stock 1 tbsp soy sauce 2 tbsp honey salt and freshly ground black pepper 3 young heritage carrots, peeled and left whole3 young parsnips, peeled and left whole4 tbsp soy sauce 4 tbsp rice wine vinegar 2 garlic cloves, minced 3 tbsp sesame oil 1 tbsp minced fresh root ginger¼ tsp Chinese five-spice powder salt1 tbsp snipped fresh chives, to serve 3 young heritage carrots, peeled and left whole 3 young parsnips, peeled and left whole 4 tbsp soy sauce 4 tbsp rice wine vinegar 2 garlic cloves, minced 3 tbsp sesame oil 1 tbsp minced fresh root ginger ¼ tsp Chinese five-spice powder salt 1 tbsp snipped fresh chives, to serve Method To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/braised_feather_blade_05922",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fragrant feather blade beef recipe",
"content": "Fragrant feather blade beef with carrots and parsnips An average of 3.0 out of 5 stars from 3 ratings Here, beef is slow cooked in a savoury, spicy sauce in the oven before being served with chargrilled, marinated carrots and parsnips. 2 tbsp olive oil1kg/2lb 4oz feather blade beef 2 onions, sliced 2 garlic bulbs, cut in half1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp Chinese five-spice powder2 star anise 1 litre/1¾ pint beef stock 1 tbsp soy sauce2 tbsp honey salt and freshly ground black pepper 2 tbsp olive oil 1kg/2lb 4oz feather blade beef 2 onions, sliced 2 garlic bulbs, cut in half 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp Chinese five-spice powder 2 star anise 1 litre/1¾ pint beef stock 1 tbsp soy sauce 2 tbsp honey salt and freshly ground black pepper 3 young heritage carrots, peeled and left whole3 young parsnips, peeled and left whole4 tbsp soy sauce 4 tbsp rice wine vinegar 2 garlic cloves, minced 3 tbsp sesame oil 1 tbsp minced fresh root ginger¼ tsp Chinese five-spice powder salt1 tbsp snipped fresh chives, to serve 3 young heritage carrots, peeled and left whole 3 young parsnips, peeled and left whole 4 tbsp soy sauce 4 tbsp rice wine vinegar 2 garlic cloves, minced 3 tbsp sesame oil 1 tbsp minced fresh root ginger ¼ tsp Chinese five-spice powder salt 1 tbsp snipped fresh chives, to serve Method To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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