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} | 3675feb07c4f470539c806d0f746123ee1d16390fedb69f0cdd6a0ab9a316e97 | Pickled tomatoes recipe
An average of 4.3 out of 5 stars from 3 ratings Savour the taste of summery cherry tomatoes by packing them into a jar with garlic, herbs and spices and a sweet and vinegary pickling liquid. Equipment and preparation: you will need a 1 litre/1¾ pint pickling jar with a screw top lid (or several smaller jars with lids). 250ml/9fl oz malt vinegar250ml/9fl oz red wine vinegar5 tbsp golden caster sugar3 tbsp sea salt 250ml/9fl oz malt vinegar 250ml/9fl oz red wine vinegar 5 tbsp golden caster sugar 3 tbsp sea salt 20 assorted cherry or small tomatoes4 garlic cloves2 large sprigs rosemary1 bay leaf1 tbsp coriander seeds1 tbsp black peppercorns 20 assorted cherry or small tomatoes 4 garlic cloves 2 large sprigs rosemary 1 bay leaf 1 tbsp coriander seeds 1 tbsp black peppercorns Method For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat.Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Alternatively they can be sterilised in a dishwasher. For the pickle, quickly fill the jars with the tomatoes, herbs and spices.Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar.The pickle will keep for up to a year. Keep refrigerated once opened and finish within two weeks. For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Alternatively they can be sterilised in a dishwasher. Alternatively they can be sterilised in a dishwasher. For the pickle, quickly fill the jars with the tomatoes, herbs and spices. For the pickle, quickly fill the jars with the tomatoes, herbs and spices. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar. The pickle will keep for up to a year. The pickle will keep for up to a year. Keep refrigerated once opened and finish within two weeks. Keep refrigerated once opened and finish within two weeks. | {
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"title": "Pickled tomatoes recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Savour the taste of summery cherry tomatoes by packing them into a jar with garlic, herbs and spices and a sweet and vinegary pickling liquid. Equipment and preparation: you will need a 1 litre/1¾ pint pickling jar with a screw top lid (or several smaller jars with lids). 250ml/9fl oz malt vinegar250ml/9fl oz red wine vinegar5 tbsp golden caster sugar3 tbsp sea salt 250ml/9fl oz malt vinegar 250ml/9fl oz red wine vinegar 5 tbsp golden caster sugar 3 tbsp sea salt 20 assorted cherry or small tomatoes4 garlic cloves2 large sprigs rosemary1 bay leaf1 tbsp coriander seeds1 tbsp black peppercorns 20 assorted cherry or small tomatoes 4 garlic cloves 2 large sprigs rosemary 1 bay leaf 1 tbsp coriander seeds 1 tbsp black peppercorns Method For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat.Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Alternatively they can be sterilised in a dishwasher. For the pickle, quickly fill the jars with the tomatoes, herbs and spices.Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar.The pickle will keep for up to a year. Keep refrigerated once opened and finish within two weeks. For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Alternatively they can be sterilised in a dishwasher. Alternatively they can be sterilised in a dishwasher. For the pickle, quickly fill the jars with the tomatoes, herbs and spices. For the pickle, quickly fill the jars with the tomatoes, herbs and spices. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar. The pickle will keep for up to a year. The pickle will keep for up to a year. Keep refrigerated once opened and finish within two weeks. Keep refrigerated once opened and finish within two weeks."
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} | e5c701a16495bd237aaa4aee3062c2f5923ae36d140c0fc287756d260aafa166 | Seekh kebabs with mint sauce recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seekh_kebabs_33500_16x9.jpg These simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with. 500g/1lb 2oz mutton or lamb mince1 onion, finely chopped1 fresh green chilli, finely chopped1 whole garlic clove, peeled1cm/½in piece fresh root ginger1 free-range egg, beaten1 tsp crushed red chilli flakes1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp saltsmall handful fresh coriander, chopped 2 tsp vegetable oil 500g/1lb 2oz mutton or lamb mince 1 onion, finely chopped 1 fresh green chilli, finely chopped 1 whole garlic clove, peeled 1cm/½in piece fresh root ginger 1 free-range egg, beaten 1 tsp crushed red chilli flakes 1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp salt small handful fresh coriander, chopped 2 tsp vegetable oil 2–3 green chillis, choppedsmall bunch fresh mint leaves, chopped¼ tsp salt½ tsp pomegranate powder200g/7oz plain yoghurt 2–3 green chillis, chopped small bunch fresh mint leaves, chopped ¼ tsp salt ½ tsp pomegranate powder 200g/7oz plain yoghurt Method Preheat the oven to 180C/160C Fan/Gas 4.Put the lamb mince in a large bowl. Add the onion and chilli.Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine.Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop.Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil.Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine.Serve the kebabs hot with mint sauce alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb mince in a large bowl. Add the onion and chilli. Put the lamb mince in a large bowl. Add the onion and chilli. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Serve the kebabs hot with mint sauce alongside. Serve the kebabs hot with mint sauce alongside. | {
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"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seekh_kebabs_33500_16x9.jpg These simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with. 500g/1lb 2oz mutton or lamb mince1 onion, finely chopped1 fresh green chilli, finely chopped1 whole garlic clove, peeled1cm/½in piece fresh root ginger1 free-range egg, beaten1 tsp crushed red chilli flakes1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp saltsmall handful fresh coriander, chopped 2 tsp vegetable oil 500g/1lb 2oz mutton or lamb mince 1 onion, finely chopped 1 fresh green chilli, finely chopped 1 whole garlic clove, peeled 1cm/½in piece fresh root ginger 1 free-range egg, beaten 1 tsp crushed red chilli flakes 1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp salt small handful fresh coriander, chopped 2 tsp vegetable oil 2–3 green chillis, choppedsmall bunch fresh mint leaves, chopped¼ tsp salt½ tsp pomegranate powder200g/7oz plain yoghurt 2–3 green chillis, chopped small bunch fresh mint leaves, chopped ¼ tsp salt ½ tsp pomegranate powder 200g/7oz plain yoghurt Method Preheat the oven to 180C/160C Fan/Gas 4.Put the lamb mince in a large bowl. Add the onion and chilli.Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine.Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop.Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil.Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine.Serve the kebabs hot with mint sauce alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb mince in a large bowl. Add the onion and chilli. Put the lamb mince in a large bowl. Add the onion and chilli. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Pound the garlic and ginger in a pestle and mortar until you have a paste. Once smooth, add to the lamb and mix together to combine. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Add the remaining ingredients and mix together to combine, using your hands, to ensure all the spices are mixed in well. Leave the mixture to rest for 30 minutes. The longer you leave it the more the flavours will develop. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Using your hands, divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen foil. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Cook in the preheated oven for 15–20 minutes, turning the kebabs halfway during cooking. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Meanwhile, for the mint sauce, place the chillies, mint, salt and pomegranate powder in a large pestle and mortar and grind together to make a rough paste. Transfer to a large bowl and add the yoghurt. Mix together well to combine. Serve the kebabs hot with mint sauce alongside. Serve the kebabs hot with mint sauce alongside."
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} | ea32e030b5839d533fd365aceb1e7e8bec0531ad2a7e23e12d8d02fa1e71419d | Roast leg of lamb with mint jus recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_leg_of_lamb_with_37180_16x9.jpg Easter roast lamb is a tradition in many homes, so give it the Michel Roux Jr treatment and make it really special. 2kg/4lb 8oz leg of lamb on the bone6 garlic cloves, quartered8 anchovies, halvedsalt and freshly ground black pepper1 tsp olive oil2 onions, roughly chopped3 carrots, roughly chopped4 sticks celery, roughly chopped1 bay leaf sprig thyme 2kg/4lb 8oz leg of lamb on the bone 6 garlic cloves, quartered 8 anchovies, halved salt and freshly ground black pepper 1 tsp olive oil 2 onions, roughly chopped 3 carrots, roughly chopped 4 sticks celery, roughly chopped 1 bay leaf sprig thyme 200ml/7fl oz white wine500ml/18fl oz lamb or chicken stock1 tbsp mint-flavoured vinegar100g/3½oz butter½ bunch chopped mint 200ml/7fl oz white wine 500ml/18fl oz lamb or chicken stock 1 tbsp mint-flavoured vinegar 100g/3½oz butter ½ bunch chopped mint Method Preheat the oven to 210C/190C Fan/Gas 6.Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well with salt and freshly ground black pepper. Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over.Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the browned lamb on top. Deglaze the pan in which the lamb was cooked with a splash of water, scraping up all the browned bits, and pour in the roasting tray. Roast in the oven for about an hour (the internal temperature will be 55C for rare and 60-65 for medium). When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place.To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds. Add the stock simmer until reduced by half. Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk in the butter until it is completely melted and the sauce is velvety. Finish with chopped mint. Transfer to a warmed jug to serve.Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well with salt and freshly ground black pepper. Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well with salt and freshly ground black pepper. Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over. Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over. Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the browned lamb on top. Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the browned lamb on top. Deglaze the pan in which the lamb was cooked with a splash of water, scraping up all the browned bits, and pour in the roasting tray. Roast in the oven for about an hour (the internal temperature will be 55C for rare and 60-65 for medium). Deglaze the pan in which the lamb was cooked with a splash of water, scraping up all the browned bits, and pour in the roasting tray. Roast in the oven for about an hour (the internal temperature will be 55C for rare and 60-65 for medium). When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place. When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place. To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds. Add the stock simmer until reduced by half. To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds. Add the stock simmer until reduced by half. Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk in the butter until it is completely melted and the sauce is velvety. Finish with chopped mint. Transfer to a warmed jug to serve. Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk in the butter until it is completely melted and the sauce is velvety. Finish with chopped mint. Transfer to a warmed jug to serve. Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables. Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_leg_of_lamb_with_37180_16x9.jpg Easter roast lamb is a tradition in many homes, so give it the Michel Roux Jr treatment and make it really special. 2kg/4lb 8oz leg of lamb on the bone6 garlic cloves, quartered8 anchovies, halvedsalt and freshly ground black pepper1 tsp olive oil2 onions, roughly chopped3 carrots, roughly chopped4 sticks celery, roughly chopped1 bay leaf sprig thyme 2kg/4lb 8oz leg of lamb on the bone 6 garlic cloves, quartered 8 anchovies, halved salt and freshly ground black pepper 1 tsp olive oil 2 onions, roughly chopped 3 carrots, roughly chopped 4 sticks celery, roughly chopped 1 bay leaf sprig thyme 200ml/7fl oz white wine500ml/18fl oz lamb or chicken stock1 tbsp mint-flavoured vinegar100g/3½oz butter½ bunch chopped mint 200ml/7fl oz white wine 500ml/18fl oz lamb or chicken stock 1 tbsp mint-flavoured vinegar 100g/3½oz butter ½ bunch chopped mint Method Preheat the oven to 210C/190C Fan/Gas 6.Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well with salt and freshly ground black pepper. Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over.Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the browned lamb on top. Deglaze the pan in which the lamb was cooked with a splash of water, scraping up all the browned bits, and pour in the roasting tray. Roast in the oven for about an hour (the internal temperature will be 55C for rare and 60-65 for medium). When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place.To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds. Add the stock simmer until reduced by half. Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk in the butter until it is completely melted and the sauce is velvety. Finish with chopped mint. Transfer to a warmed jug to serve.Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables. Preheat the oven to 210C/190C Fan/Gas 6. Preheat the oven to 210C/190C Fan/Gas 6. Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well with salt and freshly ground black pepper. Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well with salt and freshly ground black pepper. Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over. Heat a large pan over a high heat, add 1 tsp olive oil and fry the leg of lamb until browned all over. Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the browned lamb on top. Put the chopped onions, carrots, celery, bay leaf and thyme into a roasting tray. Place the browned lamb on top. Deglaze the pan in which the lamb was cooked with a splash of water, scraping up all the browned bits, and pour in the roasting tray. Roast in the oven for about an hour (the internal temperature will be 55C for rare and 60-65 for medium). Deglaze the pan in which the lamb was cooked with a splash of water, scraping up all the browned bits, and pour in the roasting tray. Roast in the oven for about an hour (the internal temperature will be 55C for rare and 60-65 for medium). When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place. When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place. To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds. Add the stock simmer until reduced by half. To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds. Add the stock simmer until reduced by half. Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk in the butter until it is completely melted and the sauce is velvety. Finish with chopped mint. Transfer to a warmed jug to serve. Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk in the butter until it is completely melted and the sauce is velvety. Finish with chopped mint. Transfer to a warmed jug to serve. Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables. Carve the lamb into slices, and serve with roast potatoes and seasonal vegetables."
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} | a3f5fa797ca734f6a0e441f915239e2f8b025eadfaea953a50721f79dc7ff65f | How to make chapatis recipe
An average of 4.6 out of 5 stars from 5 ratings A simple chapatis recipe which can't fail to impress. Chapatis are great to use like wraps, try it with this seekh kebab recipe. 450g/1lb chapati flour, plus extra for dusting1½ tsp table salt butter, for spreading (optional) 450g/1lb chapati flour, plus extra for dusting 1½ tsp table salt butter, for spreading (optional) Method Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes.Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls.Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter.Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.)Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings A simple chapatis recipe which can't fail to impress. Chapatis are great to use like wraps, try it with this seekh kebab recipe. 450g/1lb chapati flour, plus extra for dusting1½ tsp table salt butter, for spreading (optional) 450g/1lb chapati flour, plus extra for dusting 1½ tsp table salt butter, for spreading (optional) Method Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes.Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls.Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter.Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.)Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Knead the mixture again on a floured work surface for a couple of minutes. Using floured hands, divide the dough into eight equal pieces and roll into smooth balls. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Heat a chapati pan (or a non-stick frying pan) over a high heat until hot. Add the chapati and cook for 30–60 seconds before turning over and cooking the other side. The chapati should puff up and brown spots will appear. (If possible, place the chapatis over an open flame until charred and golden brown in places.) Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry. Store the cooked chapatis in a clean tea towel while you cook the rest. Serve warm, spread with a little butter or alongside your favourite curry."
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} | b3600c05e02e77eb43c39b138e1681a8317d984de7a5f12fa00a3e6e64ec8153 | Ras-el-hanout recipe
An average of 0.0 out of 5 stars from 0 ratings This spice blend is heady and sweet with a kick of chilli. Use on fish, chicken or sprinkled on couscous. 2 cinnamon sticks, broken into several pieces1 tbsp cloves1 tbsp coriander seeds1 tbsp cumin seeds1 tbsp fenugreek1 tbsp fennel seeds1 tbsp mustard seeds25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) 2 cinnamon sticks, broken into several pieces 1 tbsp cloves 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp fenugreek 1 tbsp fennel seeds 1 tbsp mustard seeds 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) Method Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.Store in an airtight container for one to two weeks. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. Store in an airtight container for one to two weeks. Store in an airtight container for one to two weeks. | {
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"title": "Ras-el-hanout recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This spice blend is heady and sweet with a kick of chilli. Use on fish, chicken or sprinkled on couscous. 2 cinnamon sticks, broken into several pieces1 tbsp cloves1 tbsp coriander seeds1 tbsp cumin seeds1 tbsp fenugreek1 tbsp fennel seeds1 tbsp mustard seeds25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) 2 cinnamon sticks, broken into several pieces 1 tbsp cloves 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp fenugreek 1 tbsp fennel seeds 1 tbsp mustard seeds 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) Method Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.Store in an airtight container for one to two weeks. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. Store in an airtight container for one to two weeks. Store in an airtight container for one to two weeks."
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} | 75a6b05e8ace16fbf33198faf3b4ffd7033e911accb31dabbd29b5abd251a117 | Lamb cutlet in tandoori spices with pearl barley, greens and raita recipe
An average of 4.0 out of 5 stars from 1 rating A light and luxurious way to enjoy Indian food. Try it as a weekend treat for two. 2 tsp corn oil1 tsp garlic and ginger paste¼ tsp Kashmiri chilli powder1½ tsp tandoori masala spice mix1 tsp cracked coriander seeds¼ tsp salt1 tsp thick Greek yoghurt1 lime, juice only 2 tsp corn oil 1 tsp garlic and ginger paste ¼ tsp Kashmiri chilli powder 1½ tsp tandoori masala spice mix 1 tsp cracked coriander seeds ¼ tsp salt 1 tsp thick Greek yoghurt 1 lime, juice only 1 x 175g/6oz double bone lamb cutlet (ask your butcher for this)1 tbsp vegetable oil, for frying½ onion, peeled 1 x 175g/6oz double bone lamb cutlet (ask your butcher for this) 1 tbsp vegetable oil, for frying ½ onion, peeled 1 tbsp olive oil¼ tsp cumin seeds60g/2¼oz shallots, sliced into rings10g/¼oz butter1 tsp mild curry powder¼ tsp chilli flakes4 stalks choi sum (or other oriental greens), finely chopped 100g/3½oz cooked pearl barley (see tip)60g/2¼oz mangetout, sliced into thin strips50g/1¾oz piquillo peppers, slicedlime juice, to taste handful coriander, chopped 1 tbsp olive oil ¼ tsp cumin seeds 60g/2¼oz shallots, sliced into rings 10g/¼oz butter 1 tsp mild curry powder ¼ tsp chilli flakes 4 stalks choi sum (or other oriental greens), finely chopped 100g/3½oz cooked pearl barley (see tip) 60g/2¼oz mangetout, sliced into thin strips 50g/1¾oz piquillo peppers, sliced lime juice, to taste handful coriander, chopped 150ml/5fl oz Greek yoghurt100g/3½oz cucumber, finely choppedsalt, to tastechaat masala, to taste (available in Indian grocery stores) 150ml/5fl oz Greek yoghurt 100g/3½oz cucumber, finely chopped salt, to taste chaat masala, to taste (available in Indian grocery stores) Method Preheat the oven to 200C/180C Fan/Gas 6.For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes.Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander.Remove the lamb from the oven and set aside to rest for 5–10 minutes.For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes. Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander. Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander. Remove the lamb from the oven and set aside to rest for 5–10 minutes. Remove the lamb from the oven and set aside to rest for 5–10 minutes. For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. Recipe tips To cook pearl barley simply simmer it in boiling water for about an hour until tender. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating A light and luxurious way to enjoy Indian food. Try it as a weekend treat for two. 2 tsp corn oil1 tsp garlic and ginger paste¼ tsp Kashmiri chilli powder1½ tsp tandoori masala spice mix1 tsp cracked coriander seeds¼ tsp salt1 tsp thick Greek yoghurt1 lime, juice only 2 tsp corn oil 1 tsp garlic and ginger paste ¼ tsp Kashmiri chilli powder 1½ tsp tandoori masala spice mix 1 tsp cracked coriander seeds ¼ tsp salt 1 tsp thick Greek yoghurt 1 lime, juice only 1 x 175g/6oz double bone lamb cutlet (ask your butcher for this)1 tbsp vegetable oil, for frying½ onion, peeled 1 x 175g/6oz double bone lamb cutlet (ask your butcher for this) 1 tbsp vegetable oil, for frying ½ onion, peeled 1 tbsp olive oil¼ tsp cumin seeds60g/2¼oz shallots, sliced into rings10g/¼oz butter1 tsp mild curry powder¼ tsp chilli flakes4 stalks choi sum (or other oriental greens), finely chopped 100g/3½oz cooked pearl barley (see tip)60g/2¼oz mangetout, sliced into thin strips50g/1¾oz piquillo peppers, slicedlime juice, to taste handful coriander, chopped 1 tbsp olive oil ¼ tsp cumin seeds 60g/2¼oz shallots, sliced into rings 10g/¼oz butter 1 tsp mild curry powder ¼ tsp chilli flakes 4 stalks choi sum (or other oriental greens), finely chopped 100g/3½oz cooked pearl barley (see tip) 60g/2¼oz mangetout, sliced into thin strips 50g/1¾oz piquillo peppers, sliced lime juice, to taste handful coriander, chopped 150ml/5fl oz Greek yoghurt100g/3½oz cucumber, finely choppedsalt, to tastechaat masala, to taste (available in Indian grocery stores) 150ml/5fl oz Greek yoghurt 100g/3½oz cucumber, finely chopped salt, to taste chaat masala, to taste (available in Indian grocery stores) Method Preheat the oven to 200C/180C Fan/Gas 6.For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes.Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander.Remove the lamb from the oven and set aside to rest for 5–10 minutes.For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. For the marinade, combine all the ingredients to make a paste. Coat the lamb and set aside for 10 minutes, or longer if possible. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes. To cook the lamb, heat the oil in an ovenproof pan and sear the lamb on all sides until browned. Then place the onion in the bottom of the pan and rest the cutlet on top. Roast for 5–6 minutes. Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander. Meanwhile for the vegetables, heat the oil in a large frying pan or sauté pan. Once hot, add the cumin seeds, shallots, butter and a sprinkle of salt. Gently fry until the shallots are soft. Stir in the curry powder, chilli flakes and a splash of water and cook for 1–2 minutes. Add the choi sum and toss. Add the pearl barley and cook through for a minute or so before adding the mangetout and pequillo peppers. Squeeze in a little lime juice and stir in the coriander. Remove the lamb from the oven and set aside to rest for 5–10 minutes. Remove the lamb from the oven and set aside to rest for 5–10 minutes. For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. For the raita, combine all the ingredients together, taste, and adjust the seasoning if necessary. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. To serve, place a few tablespoons of the vegetables in the middle of the serving plates. Carve the cutlet into two equal pieces and place to the side of the vegetables. Finish with the raita. Recipe tips To cook pearl barley simply simmer it in boiling water for about an hour until tender."
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} | d8701e0a5d4c6fc87db88b51cb943a1a9aef2abca80daffdcfd12c2133819c36 | Braised ham hock with asparagus salad recipe
Braised ham hock with chilli relish and asparagus salad An average of 4.0 out of 5 stars from 1 rating Matt's spiced (and spicy!) ham hock is the perfect partner for a tangy asparagus salad. 1 small ham hock4 small, round shallots, peeled and left whole 1 cinnamon stick 3 star anise 1 tsp black peppercorns 1 tsp coriander seeds 2cm/¾in piece ginger, peeled and sliced 3 cardamom pods500ml/18fl oz chicken stock 1 small ham hock 4 small, round shallots, peeled and left whole 1 cinnamon stick 3 star anise 1 tsp black peppercorns 1 tsp coriander seeds 2cm/¾in piece ginger, peeled and sliced 3 cardamom pods 500ml/18fl oz chicken stock 4 mild red chillies or 2 long red peppers2 Thai red chillies 4 garlic cloves 4 tbsp vegetable oil 1 tsp shrimp paste salt and freshly ground black pepper 4 mild red chillies or 2 long red peppers 2 Thai red chillies 4 garlic cloves 4 tbsp vegetable oil 1 tsp shrimp paste salt and freshly ground black pepper 1 lime, juice only 1 tbsp Thai fish sauce 2 tbsp white wine vinegar 1 tsp caster sugar4 spears fresh asparagus, thinly sliced width-ways1 shallot, thinly sliced into rings 1 tbsp coriander, finely chopped 1 lime, juice only 1 tbsp Thai fish sauce 2 tbsp white wine vinegar 1 tsp caster sugar 4 spears fresh asparagus, thinly sliced width-ways 1 shallot, thinly sliced into rings 1 tbsp coriander, finely chopped Method Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks.To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper.To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander.To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks. Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks. To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper. To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper. To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander. To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander. To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. | {
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"title": "Braised ham hock with asparagus salad recipe",
"content": "Braised ham hock with chilli relish and asparagus salad An average of 4.0 out of 5 stars from 1 rating Matt's spiced (and spicy!) ham hock is the perfect partner for a tangy asparagus salad. 1 small ham hock4 small, round shallots, peeled and left whole 1 cinnamon stick 3 star anise 1 tsp black peppercorns 1 tsp coriander seeds 2cm/¾in piece ginger, peeled and sliced 3 cardamom pods500ml/18fl oz chicken stock 1 small ham hock 4 small, round shallots, peeled and left whole 1 cinnamon stick 3 star anise 1 tsp black peppercorns 1 tsp coriander seeds 2cm/¾in piece ginger, peeled and sliced 3 cardamom pods 500ml/18fl oz chicken stock 4 mild red chillies or 2 long red peppers2 Thai red chillies 4 garlic cloves 4 tbsp vegetable oil 1 tsp shrimp paste salt and freshly ground black pepper 4 mild red chillies or 2 long red peppers 2 Thai red chillies 4 garlic cloves 4 tbsp vegetable oil 1 tsp shrimp paste salt and freshly ground black pepper 1 lime, juice only 1 tbsp Thai fish sauce 2 tbsp white wine vinegar 1 tsp caster sugar4 spears fresh asparagus, thinly sliced width-ways1 shallot, thinly sliced into rings 1 tbsp coriander, finely chopped 1 lime, juice only 1 tbsp Thai fish sauce 2 tbsp white wine vinegar 1 tsp caster sugar 4 spears fresh asparagus, thinly sliced width-ways 1 shallot, thinly sliced into rings 1 tbsp coriander, finely chopped Method Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks.To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper.To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander.To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks. Place all the ham hock ingredients into a large pot, cover and bring to a simmer. Skim the liquid frequently to remove any froth. Cook for 2–3 hours until soft. Allow to cool in the stock before breaking into chunks. To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper. To make the chilli relish, blitz the chillies, peppers and garlic briefly to a coarse paste in a blender or food processor. Add the oil to a pan and fry the chilli mixture over a medium heat with the shrimp paste. Taste and season with salt and pepper. To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander. To make the asparagus salad, mix together the lime juice, fish sauce, vinegar and caster sugar in a large bowl then toss with the asparagus, shallot and coriander. To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad. To serve, spoon some chilli relish onto the base of a serving dish. Add the ham hock, whole shallots and pour in some of the strained cooking stock. Top with the asparagus salad."
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} | 46db5dad31f0dd1d842dc5ccdcbaf58fc98210c66294f518b568b781f77d92c2 | Chicken pathia with cauliflower bhaji recipe
An average of 4.3 out of 5 stars from 4 ratings Pathia is a subtly sweet and sour Persian curry. Here, it's served with a crisp and golden cauliflower bhaji and a cooling yoghurt dip. 2 tbsp vegetable oil2 onions, chopped3 garlic cloves, sliced1 tbsp peeled and grated ginger2 bay leaves 1 tsp turmeric 4 chicken thighs, skinless and boneless, diced 1 tsp cayenne pepper 4 tomatoes, chopped, or 400g tin chopped tomatoes1 tbsp tomato purée 2 green chillies, chopped 2 tsp garam masala 1 tbsp tamarind 2 limes, juiced 1 tbsp sugar300ml/½ pt chicken stock 2 tbsp vegetable oil 2 onions, chopped 3 garlic cloves, sliced 1 tbsp peeled and grated ginger 2 bay leaves 1 tsp turmeric 4 chicken thighs, skinless and boneless, diced 1 tsp cayenne pepper 4 tomatoes, chopped, or 400g tin chopped tomatoes 1 tbsp tomato purée 2 green chillies, chopped 2 tsp garam masala 1 tbsp tamarind 2 limes, juiced 1 tbsp sugar 300ml/½ pt chicken stock 1 small cauliflower, broken into small florets 1 onion, sliced 1 tsp turmeric 1 tsp black mustard seeds ½ tsp cumin seeds 1 green chilli, chopped1 tsp garam marala 250g/9oz chickpea flour½ tsp baking powder large pinch salt 1 small cauliflower, broken into small florets 1 onion, sliced 1 tsp turmeric 1 tsp black mustard seeds ½ tsp cumin seeds 1 green chilli, chopped 1 tsp garam marala 250g/9oz chickpea flour ½ tsp baking powder large pinch salt 150ml/¼ pt Greek yoghurt 1 bunch fresh coriander, chopped1 bunch mint, chopped1 lime, juicedsalt 150ml/¼ pt Greek yoghurt 1 bunch fresh coriander, chopped 1 bunch mint, chopped 1 lime, juiced salt 1 bunch of coriander, choppedsteamed basmati rice, to serve 1 bunch of coriander, chopped steamed basmati rice, to serve Method To make the chicken pathia, in a large frying pan on medium heat, fry the onion, garlic and ginger in the vegetable oil. Add the bay, turmeric, and chicken and brown lightly before adding the cayenne pepper, tomatoes, purée, chillies, garam masala, tamarind, lime juice, sugar and the stock. Cook for 10–15 minutes. Season to taste and remove from the heat until ready to serve. To make the cauliflower bhaji, blanch the cauliflower in boiling water for 2 minutes. Drain and refresh under cold running water, then pop into a large bowl. Toss the onion and cauliflower together with a generous amount of salt and all the spices. Leave to marinate for 30 minutes before adding the chickpea flour and baking powder. Mix in150-200ml water to bind into a thick batter.Fill a deep-fat fryer or pour 2cm of oil into a large, deep, heavy-bottomed pan. 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 it unattended. Place a tablespoon of the mixture into the oil and cook until golden. Remove from the oil using a slotted spoon and drain on a kitchen paper-lined plate. Repeat until all of the mixture is used up, working in batches.To make the dressing, blitz all the ingredients (apart from the salt) together in a blender, then taste and season with the salt. (If you don’t have a blender you can finely chop everything with a knife and mix in a small bowl.)Serve the chicken pathia with steamed rice and cauliflower bhaji and drizzle. Top with chopped coriander and a side of fresh yoghurt and herb dressing. To make the chicken pathia, in a large frying pan on medium heat, fry the onion, garlic and ginger in the vegetable oil. Add the bay, turmeric, and chicken and brown lightly before adding the cayenne pepper, tomatoes, purée, chillies, garam masala, tamarind, lime juice, sugar and the stock. Cook for 10–15 minutes. Season to taste and remove from the heat until ready to serve. To make the chicken pathia, in a large frying pan on medium heat, fry the onion, garlic and ginger in the vegetable oil. Add the bay, turmeric, and chicken and brown lightly before adding the cayenne pepper, tomatoes, purée, chillies, garam masala, tamarind, lime juice, sugar and the stock. Cook for 10–15 minutes. Season to taste and remove from the heat until ready to serve. To make the cauliflower bhaji, blanch the cauliflower in boiling water for 2 minutes. Drain and refresh under cold running water, then pop into a large bowl. Toss the onion and cauliflower together with a generous amount of salt and all the spices. Leave to marinate for 30 minutes before adding the chickpea flour and baking powder. Mix in150-200ml water to bind into a thick batter. To make the cauliflower bhaji, blanch the cauliflower in boiling water for 2 minutes. Drain and refresh under cold running water, then pop into a large bowl. Toss the onion and cauliflower together with a generous amount of salt and all the spices. Leave to marinate for 30 minutes before adding the chickpea flour and baking powder. Mix in150-200ml water to bind into a thick batter. Fill a deep-fat fryer or pour 2cm of oil into a large, deep, heavy-bottomed pan. 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 it unattended. Place a tablespoon of the mixture into the oil and cook until golden. Remove from the oil using a slotted spoon and drain on a kitchen paper-lined plate. Repeat until all of the mixture is used up, working in batches. Fill a deep-fat fryer or pour 2cm of oil into a large, deep, heavy-bottomed pan. 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 it unattended. Place a tablespoon of the mixture into the oil and cook until golden. Remove from the oil using a slotted spoon and drain on a kitchen paper-lined plate. Repeat until all of the mixture is used up, working in batches. To make the dressing, blitz all the ingredients (apart from the salt) together in a blender, then taste and season with the salt. (If you don’t have a blender you can finely chop everything with a knife and mix in a small bowl.) To make the dressing, blitz all the ingredients (apart from the salt) together in a blender, then taste and season with the salt. (If you don’t have a blender you can finely chop everything with a knife and mix in a small bowl.) Serve the chicken pathia with steamed rice and cauliflower bhaji and drizzle. Top with chopped coriander and a side of fresh yoghurt and herb dressing. Serve the chicken pathia with steamed rice and cauliflower bhaji and drizzle. Top with chopped coriander and a side of fresh yoghurt and herb dressing. | {
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"title": "Chicken pathia with cauliflower bhaji recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings Pathia is a subtly sweet and sour Persian curry. Here, it's served with a crisp and golden cauliflower bhaji and a cooling yoghurt dip. 2 tbsp vegetable oil2 onions, chopped3 garlic cloves, sliced1 tbsp peeled and grated ginger2 bay leaves 1 tsp turmeric 4 chicken thighs, skinless and boneless, diced 1 tsp cayenne pepper 4 tomatoes, chopped, or 400g tin chopped tomatoes1 tbsp tomato purée 2 green chillies, chopped 2 tsp garam masala 1 tbsp tamarind 2 limes, juiced 1 tbsp sugar300ml/½ pt chicken stock 2 tbsp vegetable oil 2 onions, chopped 3 garlic cloves, sliced 1 tbsp peeled and grated ginger 2 bay leaves 1 tsp turmeric 4 chicken thighs, skinless and boneless, diced 1 tsp cayenne pepper 4 tomatoes, chopped, or 400g tin chopped tomatoes 1 tbsp tomato purée 2 green chillies, chopped 2 tsp garam masala 1 tbsp tamarind 2 limes, juiced 1 tbsp sugar 300ml/½ pt chicken stock 1 small cauliflower, broken into small florets 1 onion, sliced 1 tsp turmeric 1 tsp black mustard seeds ½ tsp cumin seeds 1 green chilli, chopped1 tsp garam marala 250g/9oz chickpea flour½ tsp baking powder large pinch salt 1 small cauliflower, broken into small florets 1 onion, sliced 1 tsp turmeric 1 tsp black mustard seeds ½ tsp cumin seeds 1 green chilli, chopped 1 tsp garam marala 250g/9oz chickpea flour ½ tsp baking powder large pinch salt 150ml/¼ pt Greek yoghurt 1 bunch fresh coriander, chopped1 bunch mint, chopped1 lime, juicedsalt 150ml/¼ pt Greek yoghurt 1 bunch fresh coriander, chopped 1 bunch mint, chopped 1 lime, juiced salt 1 bunch of coriander, choppedsteamed basmati rice, to serve 1 bunch of coriander, chopped steamed basmati rice, to serve Method To make the chicken pathia, in a large frying pan on medium heat, fry the onion, garlic and ginger in the vegetable oil. Add the bay, turmeric, and chicken and brown lightly before adding the cayenne pepper, tomatoes, purée, chillies, garam masala, tamarind, lime juice, sugar and the stock. Cook for 10–15 minutes. Season to taste and remove from the heat until ready to serve. To make the cauliflower bhaji, blanch the cauliflower in boiling water for 2 minutes. Drain and refresh under cold running water, then pop into a large bowl. Toss the onion and cauliflower together with a generous amount of salt and all the spices. Leave to marinate for 30 minutes before adding the chickpea flour and baking powder. Mix in150-200ml water to bind into a thick batter.Fill a deep-fat fryer or pour 2cm of oil into a large, deep, heavy-bottomed pan. 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 it unattended. Place a tablespoon of the mixture into the oil and cook until golden. Remove from the oil using a slotted spoon and drain on a kitchen paper-lined plate. Repeat until all of the mixture is used up, working in batches.To make the dressing, blitz all the ingredients (apart from the salt) together in a blender, then taste and season with the salt. (If you don’t have a blender you can finely chop everything with a knife and mix in a small bowl.)Serve the chicken pathia with steamed rice and cauliflower bhaji and drizzle. Top with chopped coriander and a side of fresh yoghurt and herb dressing. To make the chicken pathia, in a large frying pan on medium heat, fry the onion, garlic and ginger in the vegetable oil. Add the bay, turmeric, and chicken and brown lightly before adding the cayenne pepper, tomatoes, purée, chillies, garam masala, tamarind, lime juice, sugar and the stock. Cook for 10–15 minutes. Season to taste and remove from the heat until ready to serve. To make the chicken pathia, in a large frying pan on medium heat, fry the onion, garlic and ginger in the vegetable oil. Add the bay, turmeric, and chicken and brown lightly before adding the cayenne pepper, tomatoes, purée, chillies, garam masala, tamarind, lime juice, sugar and the stock. Cook for 10–15 minutes. Season to taste and remove from the heat until ready to serve. To make the cauliflower bhaji, blanch the cauliflower in boiling water for 2 minutes. Drain and refresh under cold running water, then pop into a large bowl. Toss the onion and cauliflower together with a generous amount of salt and all the spices. Leave to marinate for 30 minutes before adding the chickpea flour and baking powder. Mix in150-200ml water to bind into a thick batter. To make the cauliflower bhaji, blanch the cauliflower in boiling water for 2 minutes. Drain and refresh under cold running water, then pop into a large bowl. Toss the onion and cauliflower together with a generous amount of salt and all the spices. Leave to marinate for 30 minutes before adding the chickpea flour and baking powder. Mix in150-200ml water to bind into a thick batter. Fill a deep-fat fryer or pour 2cm of oil into a large, deep, heavy-bottomed pan. 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 it unattended. Place a tablespoon of the mixture into the oil and cook until golden. Remove from the oil using a slotted spoon and drain on a kitchen paper-lined plate. Repeat until all of the mixture is used up, working in batches. Fill a deep-fat fryer or pour 2cm of oil into a large, deep, heavy-bottomed pan. 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 it unattended. Place a tablespoon of the mixture into the oil and cook until golden. Remove from the oil using a slotted spoon and drain on a kitchen paper-lined plate. Repeat until all of the mixture is used up, working in batches. To make the dressing, blitz all the ingredients (apart from the salt) together in a blender, then taste and season with the salt. (If you don’t have a blender you can finely chop everything with a knife and mix in a small bowl.) To make the dressing, blitz all the ingredients (apart from the salt) together in a blender, then taste and season with the salt. (If you don’t have a blender you can finely chop everything with a knife and mix in a small bowl.) Serve the chicken pathia with steamed rice and cauliflower bhaji and drizzle. Top with chopped coriander and a side of fresh yoghurt and herb dressing. Serve the chicken pathia with steamed rice and cauliflower bhaji and drizzle. Top with chopped coriander and a side of fresh yoghurt and herb dressing."
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} | f26386e500d4dea72a07096533331bffbd9a16b75bb0277cdafea69f567db258 | Omu-rice recipe
An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/omu-rice_89795_16x9.jpg This is a popular Japanese dish of an omelette filled with rice and topped with a red wine sauce or tomato ketchup. 300g/10½oz Japanese short-grain rice1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 300g/10½oz Japanese short-grain rice 1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 1 tbsp plain flour1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 1 tbsp plain flour 1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 5 free-range eggs 10g/⅓oz unsalted butter 5 free-range eggs 10g/⅓oz unsalted butter Method To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes.To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette.Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Recipe tips This will make more rice than needed for the recipe. Store the rest in an airtight container in the fridge and use for another omu-rice, or to make fried rice. | {
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"url": "https://www.bbc.co.uk/food/recipes/omu-rice_89795",
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"title": "Omu-rice recipe",
"content": "An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/omu-rice_89795_16x9.jpg This is a popular Japanese dish of an omelette filled with rice and topped with a red wine sauce or tomato ketchup. 300g/10½oz Japanese short-grain rice1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 300g/10½oz Japanese short-grain rice 1 tbsp vegetable oil 150g/5½oz chicken thighs, boneless and skin removed, chopped into small cubes 1 bay leaf 70g/2½oz tomato ketchup, plus extra to serve (or sauce below if preferred) 20ml/¾fl oz soy sauce 25g/1oz unsalted butter pinch salt pinch white pepper 100g/3½oz onion, minced 1 tbsp plain flour1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 1 tbsp plain flour 1 tbsp butter 1 brown onion, cut in half and sliced against the grain 4 tbsp tomato ketchup 3 tbsp soy sauce 3 tbsp milk 4 tbsp red wine 1 tbsp sugar 1 tbsp Worcestershire sauce handful mushrooms, chopped if large 5 free-range eggs 10g/⅓oz unsalted butter 5 free-range eggs 10g/⅓oz unsalted butter Method To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes.To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette.Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. To make the ketchup rice, wash the rice five times, draining the water each time. Tip the rice into a colander to drain thoroughly, then transfer to a large pot or casserole and leave soaking in 400ml/14fl oz water for about 1 hour. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. Heat the oil in a frying pan and sear the chicken until it turns golden. Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat and cook for about 10–15 minutes. There is no need to open the lid at any point as you will see it boiling when you hear the rice bubbling, or when the bubbles lift the lid up. Turn the heat down to low and cook for a further 10–15 minutes (if you’ve been tempted to open the lid, give it a little extra high heat for 10 seconds). Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around the pan, for about 3–5 minutes until it turns golden. Set aside. Melt the butter in a frying pan over a low heat. Fry the onion until golden and softened. Add the flour and mix until it starts to resemble a paste. Add the rest of the ingredients and 150ml/5fl oz water. Simmer over a low heat for 10 minutes. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. To make the omelette, whisk the eggs with a pinch of salt in a bowl. Melt the butter in a non-stick frying pan over a medium heat. Once the butter is completely melted, add half of the egg mixture to the pan. Keep mixing the egg with a rubber spatula and shake the frying pan with a small motion until the eggs start to resemble creamy French scrambled eggs. Turn off the heat, the residual heat will continue to cook the omelette. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Place about about a third of the ketchup rice, moulded roughly into a rugby-ball shape, in the middle of the omelette. Using the rubber spatula, wrap each side of the rugby-ball rice in the omelette, tilting the frying pan to help. Wrap on all sides so the rice is completely enclosed. Move the wrapped rice to one end of the frying pan. Take a plate in one hand, holding it at an angle, and gently slide the wrapped rice onto the plate. Repeat to create the other omu-rice. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Add a good spoonful of the sauce over the omelette or simply draw a smiley face or zig-zag with ketchup on the omelette instead. Recipe tips This will make more rice than needed for the recipe. Store the rest in an airtight container in the fridge and use for another omu-rice, or to make fried rice."
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} | fd9c795520a0e27078e00478bee4b68a0ebefde28fe5a006577ab4ad5760a8b3 | Christmas quackers recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_quackers_23472_16x9.jpg Duck is a really tasty alternative to turkey for Christmas lunch, or even a New Year’s supper. Roasting the bird on top of the potatoes doesn’t just make things easy, the real point is that the potatoes absorb some of the duck fat, making them very tasty indeed. 6 rashers smoked streaky bacon3 tbsp olive oil3 medium to large Maris Piper potatoes2 onionssalt and freshly ground black pepperhandful thyme1 x 2.5kg/5lb 8oz duck6 bay leavesa wineglass Madeira 6 rashers smoked streaky bacon 3 tbsp olive oil 3 medium to large Maris Piper potatoes 2 onions salt and freshly ground black pepper handful thyme 1 x 2.5kg/5lb 8oz duck 6 bay leaves a wineglass Madeira Method Preheat the oven to 200C/400F/Gas 6.Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. | {
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"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_quackers_23472_16x9.jpg Duck is a really tasty alternative to turkey for Christmas lunch, or even a New Year’s supper. Roasting the bird on top of the potatoes doesn’t just make things easy, the real point is that the potatoes absorb some of the duck fat, making them very tasty indeed. 6 rashers smoked streaky bacon3 tbsp olive oil3 medium to large Maris Piper potatoes2 onionssalt and freshly ground black pepperhandful thyme1 x 2.5kg/5lb 8oz duck6 bay leavesa wineglass Madeira 6 rashers smoked streaky bacon 3 tbsp olive oil 3 medium to large Maris Piper potatoes 2 onions salt and freshly ground black pepper handful thyme 1 x 2.5kg/5lb 8oz duck 6 bay leaves a wineglass Madeira Method Preheat the oven to 200C/400F/Gas 6.Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy."
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} | 53ab38af21646e6fcf5b19dfb4294fb3edff8701b51e238b4fa2d74c27d7c1f6 | Roast duck breast with duck rillettes and greens recipe
An average of 2.5 out of 5 stars from 2 ratings This quick but impressive duck dish is perfect for a dinner party, combining roasted duck breast with spicy duck rillettes and freshly steamed greens. 1 tbsp olive oil 1 duck breast, skin scored1 onion, thickly sliced20g/¾oz butter 1 garlic clove, smashedfew thyme sprigs1 bay leaf 2 tbsp Madeira salt and freshly ground black pepper 1 tbsp olive oil 1 duck breast, skin scored 1 onion, thickly sliced 20g/¾oz butter 1 garlic clove, smashed few thyme sprigs 1 bay leaf 2 tbsp Madeira salt and freshly ground black pepper 1 confit duck leg, skin removed and reserved1 tsp vegetable oilpinch ground allspice pinch ground cloves pinch ground coriander pinch Chinese five-spice powder2 tsp baby capers 2 cornichons, finely chopped 1 banana shallot, peeled and finely diced1 garlic clove, minced 1 tsp finely chopped fresh tarragon1 tbsp duck fatsalt and freshly ground black pepper 1 confit duck leg, skin removed and reserved 1 tsp vegetable oil pinch ground allspice pinch ground cloves pinch ground coriander pinch Chinese five-spice powder 2 tsp baby capers 2 cornichons, finely chopped 1 banana shallot, peeled and finely diced 1 garlic clove, minced 1 tsp finely chopped fresh tarragon 1 tbsp duck fat salt and freshly ground black pepper 1 tsp duck fat3 garlic cloves, thinly sliced1 tbsp finely chopped fresh flatleaf parsley 1 tsp duck fat 3 garlic cloves, thinly sliced 1 tbsp finely chopped fresh flatleaf parsley 1 handful baby spinach½ head broccoli, cut into florets 1 handful baby spinach ½ head broccoli, cut into florets Method To cook the duck breast, preheat the oven to 210C/190C Fan/Gas 7. Season well with salt and pepper. Heat the oil in a an ovenproof frying pan and add the duck, skin-side down. Cook for around 10 minutes on a medium-high heat until the skin is golden. Add the onions to the pan, turn the duck over so it is now skin-side up and sit the duck breast on the onions. Transfer the pan to the oven and cook for around 12–15 minutes until the duck is pink.Remove the pan from the oven, and remove the duck from the pan and leave it to rest. Meanwhile, place the pan back over a medium heat and add the butter, garlic, thyme, bay leaf and Madeira and reduce to a glaze. Glaze the duck with the Madeira sauce and continue to rest for another 10 minutes.Place the reserved confit duck skin on a wire rack and bake in the oven for around 10 minutes, or until crispy. Remove and leave to cool. To make the duck rillettes, shred the meat from the duck leg in a large bowl. Heat a frying pan over a medium heat, add the vegetable oil and fry the ground spices gently for a minute until aromatic. Add the warmed spices to the bowl with the shredded duck and add the capers, cornichons, shallot, garlic, tarragon and duck fat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic until crispy. Chop the crispy duck skin and add to a bowl with the crispy garlic and the parsley. Set aside. Steam the spinach and broccoli for a few minutes until the broccoli is just cooked. To serve, slice the duck breast thinly and divide between two plates. Shape the rillettes mixture into a quenelle or oval shape by taking spoonfuls of the mixture and passing repeatedly between two spoons until a triangular barrel shape is formed. Add the rillettes to the plates, sprinkle over the crispy garlic mixture and serve with the steamed vegetables. To cook the duck breast, preheat the oven to 210C/190C Fan/Gas 7. Season well with salt and pepper. Heat the oil in a an ovenproof frying pan and add the duck, skin-side down. Cook for around 10 minutes on a medium-high heat until the skin is golden. Add the onions to the pan, turn the duck over so it is now skin-side up and sit the duck breast on the onions. Transfer the pan to the oven and cook for around 12–15 minutes until the duck is pink. To cook the duck breast, preheat the oven to 210C/190C Fan/Gas 7. Season well with salt and pepper. Heat the oil in a an ovenproof frying pan and add the duck, skin-side down. Cook for around 10 minutes on a medium-high heat until the skin is golden. Add the onions to the pan, turn the duck over so it is now skin-side up and sit the duck breast on the onions. Transfer the pan to the oven and cook for around 12–15 minutes until the duck is pink. Remove the pan from the oven, and remove the duck from the pan and leave it to rest. Meanwhile, place the pan back over a medium heat and add the butter, garlic, thyme, bay leaf and Madeira and reduce to a glaze. Glaze the duck with the Madeira sauce and continue to rest for another 10 minutes. Remove the pan from the oven, and remove the duck from the pan and leave it to rest. Meanwhile, place the pan back over a medium heat and add the butter, garlic, thyme, bay leaf and Madeira and reduce to a glaze. Glaze the duck with the Madeira sauce and continue to rest for another 10 minutes. Place the reserved confit duck skin on a wire rack and bake in the oven for around 10 minutes, or until crispy. Remove and leave to cool. Place the reserved confit duck skin on a wire rack and bake in the oven for around 10 minutes, or until crispy. Remove and leave to cool. To make the duck rillettes, shred the meat from the duck leg in a large bowl. Heat a frying pan over a medium heat, add the vegetable oil and fry the ground spices gently for a minute until aromatic. Add the warmed spices to the bowl with the shredded duck and add the capers, cornichons, shallot, garlic, tarragon and duck fat. Taste and season with salt and pepper. To make the duck rillettes, shred the meat from the duck leg in a large bowl. Heat a frying pan over a medium heat, add the vegetable oil and fry the ground spices gently for a minute until aromatic. Add the warmed spices to the bowl with the shredded duck and add the capers, cornichons, shallot, garlic, tarragon and duck fat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic until crispy. Chop the crispy duck skin and add to a bowl with the crispy garlic and the parsley. Set aside. To make the garnish, heat the duck fat in a frying pan and fry the garlic until crispy. Chop the crispy duck skin and add to a bowl with the crispy garlic and the parsley. Set aside. Steam the spinach and broccoli for a few minutes until the broccoli is just cooked. Steam the spinach and broccoli for a few minutes until the broccoli is just cooked. To serve, slice the duck breast thinly and divide between two plates. Shape the rillettes mixture into a quenelle or oval shape by taking spoonfuls of the mixture and passing repeatedly between two spoons until a triangular barrel shape is formed. Add the rillettes to the plates, sprinkle over the crispy garlic mixture and serve with the steamed vegetables. To serve, slice the duck breast thinly and divide between two plates. Shape the rillettes mixture into a quenelle or oval shape by taking spoonfuls of the mixture and passing repeatedly between two spoons until a triangular barrel shape is formed. Add the rillettes to the plates, sprinkle over the crispy garlic mixture and serve with the steamed vegetables. Recipe tips Confit duck legs are available in tins, but feel free to buy duck legs and confit them yourself! | {
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"content": "An average of 2.5 out of 5 stars from 2 ratings This quick but impressive duck dish is perfect for a dinner party, combining roasted duck breast with spicy duck rillettes and freshly steamed greens. 1 tbsp olive oil 1 duck breast, skin scored1 onion, thickly sliced20g/¾oz butter 1 garlic clove, smashedfew thyme sprigs1 bay leaf 2 tbsp Madeira salt and freshly ground black pepper 1 tbsp olive oil 1 duck breast, skin scored 1 onion, thickly sliced 20g/¾oz butter 1 garlic clove, smashed few thyme sprigs 1 bay leaf 2 tbsp Madeira salt and freshly ground black pepper 1 confit duck leg, skin removed and reserved1 tsp vegetable oilpinch ground allspice pinch ground cloves pinch ground coriander pinch Chinese five-spice powder2 tsp baby capers 2 cornichons, finely chopped 1 banana shallot, peeled and finely diced1 garlic clove, minced 1 tsp finely chopped fresh tarragon1 tbsp duck fatsalt and freshly ground black pepper 1 confit duck leg, skin removed and reserved 1 tsp vegetable oil pinch ground allspice pinch ground cloves pinch ground coriander pinch Chinese five-spice powder 2 tsp baby capers 2 cornichons, finely chopped 1 banana shallot, peeled and finely diced 1 garlic clove, minced 1 tsp finely chopped fresh tarragon 1 tbsp duck fat salt and freshly ground black pepper 1 tsp duck fat3 garlic cloves, thinly sliced1 tbsp finely chopped fresh flatleaf parsley 1 tsp duck fat 3 garlic cloves, thinly sliced 1 tbsp finely chopped fresh flatleaf parsley 1 handful baby spinach½ head broccoli, cut into florets 1 handful baby spinach ½ head broccoli, cut into florets Method To cook the duck breast, preheat the oven to 210C/190C Fan/Gas 7. Season well with salt and pepper. Heat the oil in a an ovenproof frying pan and add the duck, skin-side down. Cook for around 10 minutes on a medium-high heat until the skin is golden. Add the onions to the pan, turn the duck over so it is now skin-side up and sit the duck breast on the onions. Transfer the pan to the oven and cook for around 12–15 minutes until the duck is pink.Remove the pan from the oven, and remove the duck from the pan and leave it to rest. Meanwhile, place the pan back over a medium heat and add the butter, garlic, thyme, bay leaf and Madeira and reduce to a glaze. Glaze the duck with the Madeira sauce and continue to rest for another 10 minutes.Place the reserved confit duck skin on a wire rack and bake in the oven for around 10 minutes, or until crispy. Remove and leave to cool. To make the duck rillettes, shred the meat from the duck leg in a large bowl. Heat a frying pan over a medium heat, add the vegetable oil and fry the ground spices gently for a minute until aromatic. Add the warmed spices to the bowl with the shredded duck and add the capers, cornichons, shallot, garlic, tarragon and duck fat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic until crispy. Chop the crispy duck skin and add to a bowl with the crispy garlic and the parsley. Set aside. Steam the spinach and broccoli for a few minutes until the broccoli is just cooked. To serve, slice the duck breast thinly and divide between two plates. Shape the rillettes mixture into a quenelle or oval shape by taking spoonfuls of the mixture and passing repeatedly between two spoons until a triangular barrel shape is formed. Add the rillettes to the plates, sprinkle over the crispy garlic mixture and serve with the steamed vegetables. To cook the duck breast, preheat the oven to 210C/190C Fan/Gas 7. Season well with salt and pepper. Heat the oil in a an ovenproof frying pan and add the duck, skin-side down. Cook for around 10 minutes on a medium-high heat until the skin is golden. Add the onions to the pan, turn the duck over so it is now skin-side up and sit the duck breast on the onions. Transfer the pan to the oven and cook for around 12–15 minutes until the duck is pink. To cook the duck breast, preheat the oven to 210C/190C Fan/Gas 7. Season well with salt and pepper. Heat the oil in a an ovenproof frying pan and add the duck, skin-side down. Cook for around 10 minutes on a medium-high heat until the skin is golden. Add the onions to the pan, turn the duck over so it is now skin-side up and sit the duck breast on the onions. Transfer the pan to the oven and cook for around 12–15 minutes until the duck is pink. Remove the pan from the oven, and remove the duck from the pan and leave it to rest. Meanwhile, place the pan back over a medium heat and add the butter, garlic, thyme, bay leaf and Madeira and reduce to a glaze. Glaze the duck with the Madeira sauce and continue to rest for another 10 minutes. Remove the pan from the oven, and remove the duck from the pan and leave it to rest. Meanwhile, place the pan back over a medium heat and add the butter, garlic, thyme, bay leaf and Madeira and reduce to a glaze. Glaze the duck with the Madeira sauce and continue to rest for another 10 minutes. Place the reserved confit duck skin on a wire rack and bake in the oven for around 10 minutes, or until crispy. Remove and leave to cool. Place the reserved confit duck skin on a wire rack and bake in the oven for around 10 minutes, or until crispy. Remove and leave to cool. To make the duck rillettes, shred the meat from the duck leg in a large bowl. Heat a frying pan over a medium heat, add the vegetable oil and fry the ground spices gently for a minute until aromatic. Add the warmed spices to the bowl with the shredded duck and add the capers, cornichons, shallot, garlic, tarragon and duck fat. Taste and season with salt and pepper. To make the duck rillettes, shred the meat from the duck leg in a large bowl. Heat a frying pan over a medium heat, add the vegetable oil and fry the ground spices gently for a minute until aromatic. Add the warmed spices to the bowl with the shredded duck and add the capers, cornichons, shallot, garlic, tarragon and duck fat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic until crispy. Chop the crispy duck skin and add to a bowl with the crispy garlic and the parsley. Set aside. To make the garnish, heat the duck fat in a frying pan and fry the garlic until crispy. Chop the crispy duck skin and add to a bowl with the crispy garlic and the parsley. Set aside. Steam the spinach and broccoli for a few minutes until the broccoli is just cooked. Steam the spinach and broccoli for a few minutes until the broccoli is just cooked. To serve, slice the duck breast thinly and divide between two plates. Shape the rillettes mixture into a quenelle or oval shape by taking spoonfuls of the mixture and passing repeatedly between two spoons until a triangular barrel shape is formed. Add the rillettes to the plates, sprinkle over the crispy garlic mixture and serve with the steamed vegetables. To serve, slice the duck breast thinly and divide between two plates. Shape the rillettes mixture into a quenelle or oval shape by taking spoonfuls of the mixture and passing repeatedly between two spoons until a triangular barrel shape is formed. Add the rillettes to the plates, sprinkle over the crispy garlic mixture and serve with the steamed vegetables. Recipe tips Confit duck legs are available in tins, but feel free to buy duck legs and confit them yourself!"
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} | cd173f188d4574ec4d468f54718355858f6bd375b1a132386cb0bb8f2088f118 | Goat and sweetcorn curry with chickpea flatbread recipe
For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour.Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined.Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined.Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes.When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside.When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.) Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes.Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender.Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down.Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in.Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs.To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread. For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour. For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour. Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined. Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined. Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined. Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined. Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes. Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes. When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside. When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside. When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.) When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.) Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes. Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes. Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender. Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender. Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down. Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down. Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion. Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in. Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs. Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs. To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread. To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread. | {
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"title": "Goat and sweetcorn curry with chickpea flatbread recipe",
"content": "For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour.Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined.Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined.Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes.When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside.When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.) Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes.Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender.Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down.Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in.Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs.To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread. For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour. For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour. Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined. Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined. Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined. Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined. Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes. Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes. When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside. When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside. When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.) When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.) Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes. Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes. Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender. Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender. Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down. Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down. Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion. Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in. Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs. Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs. To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread. To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread."
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} | be573466549eb7962945d59e9e3b0e472d9e5a585680ee96ccade78f418fbd11 | Bangladeshi chicken korma recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/enams_chicken_korma_35055_16x9.jpg This slow-cooked chicken korma is more authentic than the rich restaurant style. The sweetness comes from caramelised onions rather than cream. 1 head garlic, cloves separated and peeled100g/3½oz fresh root ginger, peeled 3 tbsp vegetable oil5 tbsp ghee8 cardamom pods 4 bay leaves4 cinnamon sticks5 onions, finely chopped1 tbsp salt1 whole chicken, jointed, skin removed steamed pilau rice, to serve 1 head garlic, cloves separated and peeled 100g/3½oz fresh root ginger, peeled 3 tbsp vegetable oil 5 tbsp ghee 8 cardamom pods 4 bay leaves 4 cinnamon sticks 5 onions, finely chopped 1 tbsp salt 1 whole chicken, jointed, skin removed steamed pilau rice, to serve Method Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor.Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks.Add the onions and fry for 4-5 minutes, or until slightly browned.Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated.Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes.Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce.Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.)Serve in bowls with steamed pilau rice. Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks. Add the onions and fry for 4-5 minutes, or until slightly browned. Add the onions and fry for 4-5 minutes, or until slightly browned. Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated. Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated. Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes. Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes. Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce. Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce. Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.) Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.) Serve in bowls with steamed pilau rice. Serve in bowls with steamed pilau rice. | {
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"title": "Bangladeshi chicken korma recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/enams_chicken_korma_35055_16x9.jpg This slow-cooked chicken korma is more authentic than the rich restaurant style. The sweetness comes from caramelised onions rather than cream. 1 head garlic, cloves separated and peeled100g/3½oz fresh root ginger, peeled 3 tbsp vegetable oil5 tbsp ghee8 cardamom pods 4 bay leaves4 cinnamon sticks5 onions, finely chopped1 tbsp salt1 whole chicken, jointed, skin removed steamed pilau rice, to serve 1 head garlic, cloves separated and peeled 100g/3½oz fresh root ginger, peeled 3 tbsp vegetable oil 5 tbsp ghee 8 cardamom pods 4 bay leaves 4 cinnamon sticks 5 onions, finely chopped 1 tbsp salt 1 whole chicken, jointed, skin removed steamed pilau rice, to serve Method Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor.Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks.Add the onions and fry for 4-5 minutes, or until slightly browned.Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated.Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes.Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce.Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.)Serve in bowls with steamed pilau rice. Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and fry for 1-2 minutes, then add the cardamom pods, bay leaves and cinnamon sticks. Add the onions and fry for 4-5 minutes, or until slightly browned. Add the onions and fry for 4-5 minutes, or until slightly browned. Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated. Add the salt and 500ml/17fl oz water. Bring the mixture to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and simmer for 12-15 minutes, or until the water has nearly evaporated. Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes. Stir the onion mixture, then add another 500ml/17fl oz water. Simmer, half-covered, as before, for 12-15 minutes. Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce. Repeat this process 5 more times - this draws all of the natural sweetness from the onions and helps break them down to sweet and silky sauce. Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.) Add the chicken pieces and cover with 250ml/9fl oz water. Bring the water to the boil, then reduce the temperature until it is simmering. Cover the pan with the lid and cook the chicken for 15-20 minutes, or until cooked through. (The chicken is cooked through if the juices run clear when the thickest part of the chicken is pierced with a skewer and no trace of pink remains.) Serve in bowls with steamed pilau rice. Serve in bowls with steamed pilau rice."
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} | 70fbf28ef9f67a30932fb38a5d586e7f9e52f6701ba77dade55144745ffa8a4b | Pataquetas recipe
An average of 3.0 out of 5 stars from 2 ratings This crescent moon-shaped traditional Spanish bread is made with a ferment, so you need at least 48 hours to get it going before you make the recipe. 100g/3½oz plain flour7g sachet instant yeast1 tsp sugar100ml/3½fl oz tepid water 100g/3½oz plain flour 7g sachet instant yeast 1 tsp sugar 100ml/3½fl oz tepid water 500g/1lb 2oz strong white bread flour, plus extra for flouring and dusting250ml/9fl oz tepid water1 tsp saltoil, for greasing 500g/1lb 2oz strong white bread flour, plus extra for flouring and dusting 250ml/9fl oz tepid water 1 tsp salt oil, for greasing Method Mix the starter ingredients together in a bowl – you should have a fairly thick, sticky dough. Leave out for 15 minutes, just to give the yeast a kick start, then cover with cling film and put in the fridge for at least 24 hours, preferably for 48 hours. When you are ready to make the bread, remove the starter dough from the fridge and allow to return to room temperature before using. It should be spongy with large, visible air bubbles on the surface and throughout the dough. Transfer to a large bowl or the bowl of a stand mixer, then mix in the flour, water and salt. You will have a sticky dough to start with. Either turn out onto a floured surface and knead for 10–15 minutes, or knead with a dough hook for at least 5 minutes, until the dough is smooth and elastic.Divide the dough into 12 pieces and roll into balls. Place on a lightly oiled baking tray and cover with a damp cloth. Leave to stand for 20 minutes.To shape, take each ball, then press down lightly into a flat disc on a floured surface – it will have a diameter of around 10cm/4in. Make a cut from the centre of the disc, downwards, through to the edge, then prize the two sides apart, pinching in tips as you do so the dough looks like crescent shaped. Make a further cut horizontally across the dough, just above the first cut, but this time just score without cutting right through. Place the crescents well-spaced out over two baking trays.Cover with a damp cloth or oiled cling film and leave somewhere warm to rise. They should double in size and should spring back when pressed with a finger. Preheat the oven to 200C/180C Fan/Gas 6. Boil a kettle of water and pour the water into a deep roasting dish. Put this in the bottom of the oven. Dust the crescents with flour, then place in the oven. Bake for around 25 minutes, or until golden brown and hollow sounding when tapped. Mix the starter ingredients together in a bowl – you should have a fairly thick, sticky dough. Leave out for 15 minutes, just to give the yeast a kick start, then cover with cling film and put in the fridge for at least 24 hours, preferably for 48 hours. Mix the starter ingredients together in a bowl – you should have a fairly thick, sticky dough. Leave out for 15 minutes, just to give the yeast a kick start, then cover with cling film and put in the fridge for at least 24 hours, preferably for 48 hours. When you are ready to make the bread, remove the starter dough from the fridge and allow to return to room temperature before using. It should be spongy with large, visible air bubbles on the surface and throughout the dough. When you are ready to make the bread, remove the starter dough from the fridge and allow to return to room temperature before using. It should be spongy with large, visible air bubbles on the surface and throughout the dough. Transfer to a large bowl or the bowl of a stand mixer, then mix in the flour, water and salt. You will have a sticky dough to start with. Either turn out onto a floured surface and knead for 10–15 minutes, or knead with a dough hook for at least 5 minutes, until the dough is smooth and elastic. Transfer to a large bowl or the bowl of a stand mixer, then mix in the flour, water and salt. You will have a sticky dough to start with. Either turn out onto a floured surface and knead for 10–15 minutes, or knead with a dough hook for at least 5 minutes, until the dough is smooth and elastic. Divide the dough into 12 pieces and roll into balls. Place on a lightly oiled baking tray and cover with a damp cloth. Leave to stand for 20 minutes. Divide the dough into 12 pieces and roll into balls. Place on a lightly oiled baking tray and cover with a damp cloth. Leave to stand for 20 minutes. To shape, take each ball, then press down lightly into a flat disc on a floured surface – it will have a diameter of around 10cm/4in. Make a cut from the centre of the disc, downwards, through to the edge, then prize the two sides apart, pinching in tips as you do so the dough looks like crescent shaped. To shape, take each ball, then press down lightly into a flat disc on a floured surface – it will have a diameter of around 10cm/4in. Make a cut from the centre of the disc, downwards, through to the edge, then prize the two sides apart, pinching in tips as you do so the dough looks like crescent shaped. Make a further cut horizontally across the dough, just above the first cut, but this time just score without cutting right through. Place the crescents well-spaced out over two baking trays. Make a further cut horizontally across the dough, just above the first cut, but this time just score without cutting right through. Place the crescents well-spaced out over two baking trays. Cover with a damp cloth or oiled cling film and leave somewhere warm to rise. They should double in size and should spring back when pressed with a finger. Cover with a damp cloth or oiled cling film and leave somewhere warm to rise. They should double in size and should spring back when pressed with a finger. Preheat the oven to 200C/180C Fan/Gas 6. Boil a kettle of water and pour the water into a deep roasting dish. Put this in the bottom of the oven. Preheat the oven to 200C/180C Fan/Gas 6. Boil a kettle of water and pour the water into a deep roasting dish. Put this in the bottom of the oven. Dust the crescents with flour, then place in the oven. Bake for around 25 minutes, or until golden brown and hollow sounding when tapped. Dust the crescents with flour, then place in the oven. Bake for around 25 minutes, or until golden brown and hollow sounding when tapped. | {
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"title": "Pataquetas recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This crescent moon-shaped traditional Spanish bread is made with a ferment, so you need at least 48 hours to get it going before you make the recipe. 100g/3½oz plain flour7g sachet instant yeast1 tsp sugar100ml/3½fl oz tepid water 100g/3½oz plain flour 7g sachet instant yeast 1 tsp sugar 100ml/3½fl oz tepid water 500g/1lb 2oz strong white bread flour, plus extra for flouring and dusting250ml/9fl oz tepid water1 tsp saltoil, for greasing 500g/1lb 2oz strong white bread flour, plus extra for flouring and dusting 250ml/9fl oz tepid water 1 tsp salt oil, for greasing Method Mix the starter ingredients together in a bowl – you should have a fairly thick, sticky dough. Leave out for 15 minutes, just to give the yeast a kick start, then cover with cling film and put in the fridge for at least 24 hours, preferably for 48 hours. When you are ready to make the bread, remove the starter dough from the fridge and allow to return to room temperature before using. It should be spongy with large, visible air bubbles on the surface and throughout the dough. Transfer to a large bowl or the bowl of a stand mixer, then mix in the flour, water and salt. You will have a sticky dough to start with. Either turn out onto a floured surface and knead for 10–15 minutes, or knead with a dough hook for at least 5 minutes, until the dough is smooth and elastic.Divide the dough into 12 pieces and roll into balls. Place on a lightly oiled baking tray and cover with a damp cloth. Leave to stand for 20 minutes.To shape, take each ball, then press down lightly into a flat disc on a floured surface – it will have a diameter of around 10cm/4in. Make a cut from the centre of the disc, downwards, through to the edge, then prize the two sides apart, pinching in tips as you do so the dough looks like crescent shaped. Make a further cut horizontally across the dough, just above the first cut, but this time just score without cutting right through. Place the crescents well-spaced out over two baking trays.Cover with a damp cloth or oiled cling film and leave somewhere warm to rise. They should double in size and should spring back when pressed with a finger. Preheat the oven to 200C/180C Fan/Gas 6. Boil a kettle of water and pour the water into a deep roasting dish. Put this in the bottom of the oven. Dust the crescents with flour, then place in the oven. Bake for around 25 minutes, or until golden brown and hollow sounding when tapped. Mix the starter ingredients together in a bowl – you should have a fairly thick, sticky dough. Leave out for 15 minutes, just to give the yeast a kick start, then cover with cling film and put in the fridge for at least 24 hours, preferably for 48 hours. Mix the starter ingredients together in a bowl – you should have a fairly thick, sticky dough. Leave out for 15 minutes, just to give the yeast a kick start, then cover with cling film and put in the fridge for at least 24 hours, preferably for 48 hours. When you are ready to make the bread, remove the starter dough from the fridge and allow to return to room temperature before using. It should be spongy with large, visible air bubbles on the surface and throughout the dough. When you are ready to make the bread, remove the starter dough from the fridge and allow to return to room temperature before using. It should be spongy with large, visible air bubbles on the surface and throughout the dough. Transfer to a large bowl or the bowl of a stand mixer, then mix in the flour, water and salt. You will have a sticky dough to start with. Either turn out onto a floured surface and knead for 10–15 minutes, or knead with a dough hook for at least 5 minutes, until the dough is smooth and elastic. Transfer to a large bowl or the bowl of a stand mixer, then mix in the flour, water and salt. You will have a sticky dough to start with. Either turn out onto a floured surface and knead for 10–15 minutes, or knead with a dough hook for at least 5 minutes, until the dough is smooth and elastic. Divide the dough into 12 pieces and roll into balls. Place on a lightly oiled baking tray and cover with a damp cloth. Leave to stand for 20 minutes. Divide the dough into 12 pieces and roll into balls. Place on a lightly oiled baking tray and cover with a damp cloth. Leave to stand for 20 minutes. To shape, take each ball, then press down lightly into a flat disc on a floured surface – it will have a diameter of around 10cm/4in. Make a cut from the centre of the disc, downwards, through to the edge, then prize the two sides apart, pinching in tips as you do so the dough looks like crescent shaped. To shape, take each ball, then press down lightly into a flat disc on a floured surface – it will have a diameter of around 10cm/4in. Make a cut from the centre of the disc, downwards, through to the edge, then prize the two sides apart, pinching in tips as you do so the dough looks like crescent shaped. Make a further cut horizontally across the dough, just above the first cut, but this time just score without cutting right through. Place the crescents well-spaced out over two baking trays. Make a further cut horizontally across the dough, just above the first cut, but this time just score without cutting right through. Place the crescents well-spaced out over two baking trays. Cover with a damp cloth or oiled cling film and leave somewhere warm to rise. They should double in size and should spring back when pressed with a finger. Cover with a damp cloth or oiled cling film and leave somewhere warm to rise. They should double in size and should spring back when pressed with a finger. Preheat the oven to 200C/180C Fan/Gas 6. Boil a kettle of water and pour the water into a deep roasting dish. Put this in the bottom of the oven. Preheat the oven to 200C/180C Fan/Gas 6. Boil a kettle of water and pour the water into a deep roasting dish. Put this in the bottom of the oven. Dust the crescents with flour, then place in the oven. Bake for around 25 minutes, or until golden brown and hollow sounding when tapped. Dust the crescents with flour, then place in the oven. Bake for around 25 minutes, or until golden brown and hollow sounding when tapped."
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} | 57e36a2a1c20f719397176b1be22a108e5cef1fac89788660a23c779b31d38ce | Black pudding with onions recipe
An average of 5.0 out of 5 stars from 2 ratings This is typically served as tapas on toasted bread in Spain. Use slicing morcilla for this recipe, if you can find it. 2 tbsp olive oil1 large onion, thinly sliced into crescent moons2 garlic cloves, finely chopped1 tsp dried oregano1 tsp sweet paprika½ tsp hot paprika½ tsp ground allspice½ tsp ground cuminpinch ground clovespinch ground cinnamon250g/9oz black pudding, peeled and diced2 tomatoes, seeds removed, dicedsalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, thinly sliced into crescent moons 2 garlic cloves, finely chopped 1 tsp dried oregano 1 tsp sweet paprika ½ tsp hot paprika ½ tsp ground allspice ½ tsp ground cumin pinch ground cloves pinch ground cinnamon 250g/9oz black pudding, peeled and diced 2 tomatoes, seeds removed, diced salt and freshly ground black pepper thin slices baguette, toasted2 tbsp finely chopped parsley thin slices baguette, toasted 2 tbsp finely chopped parsley Method Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes.In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes.Serve the black pudding piled onto the toast and garnished with parsley. Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes. In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes. In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes. Serve the black pudding piled onto the toast and garnished with parsley. Serve the black pudding piled onto the toast and garnished with parsley. | {
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"title": "Black pudding with onions recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is typically served as tapas on toasted bread in Spain. Use slicing morcilla for this recipe, if you can find it. 2 tbsp olive oil1 large onion, thinly sliced into crescent moons2 garlic cloves, finely chopped1 tsp dried oregano1 tsp sweet paprika½ tsp hot paprika½ tsp ground allspice½ tsp ground cuminpinch ground clovespinch ground cinnamon250g/9oz black pudding, peeled and diced2 tomatoes, seeds removed, dicedsalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, thinly sliced into crescent moons 2 garlic cloves, finely chopped 1 tsp dried oregano 1 tsp sweet paprika ½ tsp hot paprika ½ tsp ground allspice ½ tsp ground cumin pinch ground cloves pinch ground cinnamon 250g/9oz black pudding, peeled and diced 2 tomatoes, seeds removed, diced salt and freshly ground black pepper thin slices baguette, toasted2 tbsp finely chopped parsley thin slices baguette, toasted 2 tbsp finely chopped parsley Method Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes.In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes.Serve the black pudding piled onto the toast and garnished with parsley. Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes. In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes. In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes. Serve the black pudding piled onto the toast and garnished with parsley. Serve the black pudding piled onto the toast and garnished with parsley."
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} | 0a447b11770c4806644ce346aac6f875857cf526cb5f8fa2226ee079e8e6ec5b | Slow roast coriander and black pepper chicken recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coriander_black_pepper_74956_16x9.jpg Take your roast chicken to the next level with plenty of garlic, black peppercorns and a host of earthy spices. 1 medium whole chicken1 tbsp coriander seeds pinch ground nutmeg pinch ground allspice ½ tbsp black peppercorns bunch fresh thyme, leaves chopped50g/1¾oz soft butter2 tbsp olive oil2 whole garlic bulbs, cut through the middle horizontally2 bay leaf 4 red peppers, cut in half and deseeded3 red onions, sliced2–3 tbsp crème fraîche 1 tbsp chopped fresh parsleysalt and freshly ground black pepperlarge slices of grilled sourdough bread, to serve 1 medium whole chicken 1 tbsp coriander seeds pinch ground nutmeg pinch ground allspice ½ tbsp black peppercorns bunch fresh thyme, leaves chopped 50g/1¾oz soft butter 2 tbsp olive oil 2 whole garlic bulbs, cut through the middle horizontally 2 bay leaf 4 red peppers, cut in half and deseeded 3 red onions, sliced 2–3 tbsp crème fraîche 1 tbsp chopped fresh parsley salt and freshly ground black pepper large slices of grilled sourdough bread, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken.Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes.Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices.Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated.To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken. Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken. Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes. Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices. Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices. Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated. Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated. To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. | {
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"title": "Slow roast coriander and black pepper chicken recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coriander_black_pepper_74956_16x9.jpg Take your roast chicken to the next level with plenty of garlic, black peppercorns and a host of earthy spices. 1 medium whole chicken1 tbsp coriander seeds pinch ground nutmeg pinch ground allspice ½ tbsp black peppercorns bunch fresh thyme, leaves chopped50g/1¾oz soft butter2 tbsp olive oil2 whole garlic bulbs, cut through the middle horizontally2 bay leaf 4 red peppers, cut in half and deseeded3 red onions, sliced2–3 tbsp crème fraîche 1 tbsp chopped fresh parsleysalt and freshly ground black pepperlarge slices of grilled sourdough bread, to serve 1 medium whole chicken 1 tbsp coriander seeds pinch ground nutmeg pinch ground allspice ½ tbsp black peppercorns bunch fresh thyme, leaves chopped 50g/1¾oz soft butter 2 tbsp olive oil 2 whole garlic bulbs, cut through the middle horizontally 2 bay leaf 4 red peppers, cut in half and deseeded 3 red onions, sliced 2–3 tbsp crème fraîche 1 tbsp chopped fresh parsley salt and freshly ground black pepper large slices of grilled sourdough bread, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken.Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes.Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices.Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated.To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken. Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken. Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes. Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices. Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices. Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated. Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated. To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley."
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} | df0384ca3d82ffdb24feb0c0e3177b53ba58e7a7b2a42009792304ffd968d700 | Sherry steak with mash recipe
An average of 5.0 out of 5 stars from 3 ratings Beautifully seasoned steak slices with olive oil mash and a crisp salad is perfect for summer evenings. You could even take this for lunch cold. 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces2 garlic cloves, peeled2 bay leavessalt and freshly ground black pepper75-110ml/3-4fl oz extra virgin olive oil 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces 2 garlic cloves, peeled 2 bay leaves salt and freshly ground black pepper 75-110ml/3-4fl oz extra virgin olive oil 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide stripssalt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, peeled, finely diced1 fresh rosemary sprig1 x 225g/8oz jar piquillo peppers, drained, sliced6 tbsp dry oloroso sherry4 fresh flatleaf parsley sprigs, leaves only, chopped4 fresh mint sprigs, chopped 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide strips salt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling 1 garlic clove, peeled, finely diced 1 fresh rosemary sprig 1 x 225g/8oz jar piquillo peppers, drained, sliced 6 tbsp dry oloroso sherry 4 fresh flatleaf parsley sprigs, leaves only, chopped 4 fresh mint sprigs, chopped 2 heads crisp lettuce, such as Romaine lettuce, leaves separated, sliced25g/1oz flaked toasted almonds1 pinch hot smoked paprika 2 heads crisp lettuce, such as Romaine lettuce, leaves separated, sliced 25g/1oz flaked toasted almonds 1 pinch hot smoked paprika Method For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well.Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture.Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper.Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned.Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated.Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well. For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well. Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture. Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture. Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper. Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned. Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated. Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated. Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. | {
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"title": "Sherry steak with mash recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Beautifully seasoned steak slices with olive oil mash and a crisp salad is perfect for summer evenings. You could even take this for lunch cold. 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces2 garlic cloves, peeled2 bay leavessalt and freshly ground black pepper75-110ml/3-4fl oz extra virgin olive oil 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces 2 garlic cloves, peeled 2 bay leaves salt and freshly ground black pepper 75-110ml/3-4fl oz extra virgin olive oil 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide stripssalt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, peeled, finely diced1 fresh rosemary sprig1 x 225g/8oz jar piquillo peppers, drained, sliced6 tbsp dry oloroso sherry4 fresh flatleaf parsley sprigs, leaves only, chopped4 fresh mint sprigs, chopped 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide strips salt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling 1 garlic clove, peeled, finely diced 1 fresh rosemary sprig 1 x 225g/8oz jar piquillo peppers, drained, sliced 6 tbsp dry oloroso sherry 4 fresh flatleaf parsley sprigs, leaves only, chopped 4 fresh mint sprigs, chopped 2 heads crisp lettuce, such as Romaine lettuce, leaves separated, sliced25g/1oz flaked toasted almonds1 pinch hot smoked paprika 2 heads crisp lettuce, such as Romaine lettuce, leaves separated, sliced 25g/1oz flaked toasted almonds 1 pinch hot smoked paprika Method For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well.Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture.Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper.Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned.Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated.Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well. For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well. Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture. Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture. Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper. Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned. Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated. Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated. Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside."
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} | 02bcf32d8d72ee95d489244774a1efb137ddb48e7535099980d50ba5d07e7c94 | Tomato and Parmesan tart recipe
An average of 5.0 out of 5 stars from 2 ratings This tomato and Parmesan tart from Saturday Kitchen makes a delicious light lunch or dinner party starter. 875g/1lb 12oz crème fraiche175g/6oz Parmesan, grated200ml/7fl oz double cream200ml/7fl oz whole milk4 free-range eggs4 free-range egg yolks6 bronze gelatine leaves, soaked in cold water¼ tsp freshly grated nutmeg4 cooked pastry cases, about 9cm/3½in eachsalt and freshly ground black pepper 875g/1lb 12oz crème fraiche 175g/6oz Parmesan, grated 200ml/7fl oz double cream 200ml/7fl oz whole milk 4 free-range eggs 4 free-range egg yolks 6 bronze gelatine leaves, soaked in cold water ¼ tsp freshly grated nutmeg 4 cooked pastry cases, about 9cm/3½in each salt and freshly ground black pepper 500ml/18fl oz balsamic vinegar150g/5½oz caster sugar10 bronze gelatine leaves 500ml/18fl oz balsamic vinegar 150g/5½oz caster sugar 10 bronze gelatine leaves 2 bunches fresh basil, leaves picked75g/2½oz toasted pine nuts90g/3¼oz grated Parmesan 2 garlic cloves, crushed250ml/9fl oz olive oilpinch salt 2 bunches fresh basil, leaves picked 75g/2½oz toasted pine nuts 90g/3¼oz grated Parmesan 2 garlic cloves, crushed 250ml/9fl oz olive oil pinch salt 400g/14oz heritage tomatoes, choppedfew basil leaves 400g/14oz heritage tomatoes, chopped few basil leaves Method To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender.Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set.To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. Put all the pesto ingredients into a blender or small food processor and blitz together.To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. Put all the pesto ingredients into a blender or small food processor and blitz together. Put all the pesto ingredients into a blender or small food processor and blitz together. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. | {
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"title": "Tomato and Parmesan tart recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This tomato and Parmesan tart from Saturday Kitchen makes a delicious light lunch or dinner party starter. 875g/1lb 12oz crème fraiche175g/6oz Parmesan, grated200ml/7fl oz double cream200ml/7fl oz whole milk4 free-range eggs4 free-range egg yolks6 bronze gelatine leaves, soaked in cold water¼ tsp freshly grated nutmeg4 cooked pastry cases, about 9cm/3½in eachsalt and freshly ground black pepper 875g/1lb 12oz crème fraiche 175g/6oz Parmesan, grated 200ml/7fl oz double cream 200ml/7fl oz whole milk 4 free-range eggs 4 free-range egg yolks 6 bronze gelatine leaves, soaked in cold water ¼ tsp freshly grated nutmeg 4 cooked pastry cases, about 9cm/3½in each salt and freshly ground black pepper 500ml/18fl oz balsamic vinegar150g/5½oz caster sugar10 bronze gelatine leaves 500ml/18fl oz balsamic vinegar 150g/5½oz caster sugar 10 bronze gelatine leaves 2 bunches fresh basil, leaves picked75g/2½oz toasted pine nuts90g/3¼oz grated Parmesan 2 garlic cloves, crushed250ml/9fl oz olive oilpinch salt 2 bunches fresh basil, leaves picked 75g/2½oz toasted pine nuts 90g/3¼oz grated Parmesan 2 garlic cloves, crushed 250ml/9fl oz olive oil pinch salt 400g/14oz heritage tomatoes, choppedfew basil leaves 400g/14oz heritage tomatoes, chopped few basil leaves Method To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender.Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set.To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. Put all the pesto ingredients into a blender or small food processor and blitz together.To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. Put all the pesto ingredients into a blender or small food processor and blitz together. Put all the pesto ingredients into a blender or small food processor and blitz together. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly."
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} | d7714f024f05cd3d89a76338df8b950ecddcd23a36b8530e5f04cf79362c8afd | Broad beans with jamon Ibérico recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broadbeanswithpatane_91729_16x9.jpg Sweet broad beans mixed with salty jamon is a match made in heaven. Serve as a salad, starter or as part of a tapas spread. 120g/4½oz baby broad beans, pods removed (podded weight)55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn1 small garlic clove, peeled, finely chopped1 tbsp extra virgin olive oilsplash sherry vinegarsea salt flakes and freshly ground black pepper 120g/4½oz baby broad beans, pods removed (podded weight) 55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn 1 small garlic clove, peeled, finely chopped 1 tbsp extra virgin olive oil splash sherry vinegar sea salt flakes and freshly ground black pepper Method Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. | {
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"title": "Broad beans with jamon Ibérico 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/broadbeanswithpatane_91729_16x9.jpg Sweet broad beans mixed with salty jamon is a match made in heaven. Serve as a salad, starter or as part of a tapas spread. 120g/4½oz baby broad beans, pods removed (podded weight)55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn1 small garlic clove, peeled, finely chopped1 tbsp extra virgin olive oilsplash sherry vinegarsea salt flakes and freshly ground black pepper 120g/4½oz baby broad beans, pods removed (podded weight) 55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn 1 small garlic clove, peeled, finely chopped 1 tbsp extra virgin olive oil splash sherry vinegar sea salt flakes and freshly ground black pepper Method Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately."
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} | 2046e7e74e42487fb0aa6c1c126e613ee3cee6b75a6d87a1492a26a1461f3eb0 | Charred tomato gazpacho recipe
Charred tomato gazpacho, heritage tomatoes and garden flowers An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charred_tomato_gazpacho_04805_16x9.jpg A refreshing tomato gazpacho, perfect for hot summer days. 1.2kg/2lb 12oz heritage tomatoes2 red peppers 2 red onions, halved 2 slices sourdough bread, crusts removed, torn1 litre/1¾ pints vegetable stock 1 tbsp olive oil 50ml/2fl oz sherry vinegar 20g/½oz basil 1.2kg/2lb 12oz heritage tomatoes 2 red peppers 2 red onions, halved 2 slices sourdough bread, crusts removed, torn 1 litre/1¾ pints vegetable stock 1 tbsp olive oil 50ml/2fl oz sherry vinegar 20g/½oz basil 1 clove elephant garlic, finely chopped2 celery sticks, diced ½ cucumber, diced 300g/10½oz mixed cherry tomatoes, diced 5 basil leaves, roughly torn splash of sherry vinegar2 tbsp olive oil4 thick slices sourdough breadsalt and freshly ground black pepperedible garden flowers such as nasturtiums and marigolds (optional) 1 clove elephant garlic, finely chopped 2 celery sticks, diced ½ cucumber, diced 300g/10½oz mixed cherry tomatoes, diced 5 basil leaves, roughly torn splash of sherry vinegar 2 tbsp olive oil 4 thick slices sourdough bread salt and freshly ground black pepper edible garden flowers such as nasturtiums and marigolds (optional) Method Preheat a griddle or light the barbecue. When the coals have died down, put the heritage tomatoes, peppers and onions onto the coals or the griddle. Leave to char for 20–30 minutes, turning occasionally. When soft and blackened, remove from the heat and, when cool enough to handle, peel the skin from the tomatoes and onions, and remove the stalk and seeds from the peppers. Place the cooked tomatoes, onions and peppers into the blender with the torn bread, stock, olive oil, vinegar and basil. Blend until smooth and season with salt and pepper. Either chill in the fridge overnight or pour into a bowl set over ice if serving immediately. In a bowl, mix together the garlic, celery, cucumber and cherry tomatoes. Add the basil, splash of sherry vinegar, drizzle of olive oil and mix again. Season to taste with salt and pepper.Drizzle the bread with olive oil and toast over the barbecue or griddle. Serve the soup in bowls, topped with the cherry tomato mixture and edible flowers. Serve the toasted sourdough alongside to share. Preheat a griddle or light the barbecue. When the coals have died down, put the heritage tomatoes, peppers and onions onto the coals or the griddle. Leave to char for 20–30 minutes, turning occasionally. When soft and blackened, remove from the heat and, when cool enough to handle, peel the skin from the tomatoes and onions, and remove the stalk and seeds from the peppers. Preheat a griddle or light the barbecue. When the coals have died down, put the heritage tomatoes, peppers and onions onto the coals or the griddle. Leave to char for 20–30 minutes, turning occasionally. When soft and blackened, remove from the heat and, when cool enough to handle, peel the skin from the tomatoes and onions, and remove the stalk and seeds from the peppers. Place the cooked tomatoes, onions and peppers into the blender with the torn bread, stock, olive oil, vinegar and basil. Blend until smooth and season with salt and pepper. Either chill in the fridge overnight or pour into a bowl set over ice if serving immediately. Place the cooked tomatoes, onions and peppers into the blender with the torn bread, stock, olive oil, vinegar and basil. Blend until smooth and season with salt and pepper. Either chill in the fridge overnight or pour into a bowl set over ice if serving immediately. In a bowl, mix together the garlic, celery, cucumber and cherry tomatoes. Add the basil, splash of sherry vinegar, drizzle of olive oil and mix again. Season to taste with salt and pepper. In a bowl, mix together the garlic, celery, cucumber and cherry tomatoes. Add the basil, splash of sherry vinegar, drizzle of olive oil and mix again. Season to taste with salt and pepper. Drizzle the bread with olive oil and toast over the barbecue or griddle. Serve the soup in bowls, topped with the cherry tomato mixture and edible flowers. Serve the toasted sourdough alongside to share. Drizzle the bread with olive oil and toast over the barbecue or griddle. Serve the soup in bowls, topped with the cherry tomato mixture and edible flowers. Serve the toasted sourdough alongside to share. | {
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"title": "Charred tomato gazpacho recipe",
"content": "Charred tomato gazpacho, heritage tomatoes and garden flowers An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charred_tomato_gazpacho_04805_16x9.jpg A refreshing tomato gazpacho, perfect for hot summer days. 1.2kg/2lb 12oz heritage tomatoes2 red peppers 2 red onions, halved 2 slices sourdough bread, crusts removed, torn1 litre/1¾ pints vegetable stock 1 tbsp olive oil 50ml/2fl oz sherry vinegar 20g/½oz basil 1.2kg/2lb 12oz heritage tomatoes 2 red peppers 2 red onions, halved 2 slices sourdough bread, crusts removed, torn 1 litre/1¾ pints vegetable stock 1 tbsp olive oil 50ml/2fl oz sherry vinegar 20g/½oz basil 1 clove elephant garlic, finely chopped2 celery sticks, diced ½ cucumber, diced 300g/10½oz mixed cherry tomatoes, diced 5 basil leaves, roughly torn splash of sherry vinegar2 tbsp olive oil4 thick slices sourdough breadsalt and freshly ground black pepperedible garden flowers such as nasturtiums and marigolds (optional) 1 clove elephant garlic, finely chopped 2 celery sticks, diced ½ cucumber, diced 300g/10½oz mixed cherry tomatoes, diced 5 basil leaves, roughly torn splash of sherry vinegar 2 tbsp olive oil 4 thick slices sourdough bread salt and freshly ground black pepper edible garden flowers such as nasturtiums and marigolds (optional) Method Preheat a griddle or light the barbecue. When the coals have died down, put the heritage tomatoes, peppers and onions onto the coals or the griddle. Leave to char for 20–30 minutes, turning occasionally. When soft and blackened, remove from the heat and, when cool enough to handle, peel the skin from the tomatoes and onions, and remove the stalk and seeds from the peppers. Place the cooked tomatoes, onions and peppers into the blender with the torn bread, stock, olive oil, vinegar and basil. Blend until smooth and season with salt and pepper. Either chill in the fridge overnight or pour into a bowl set over ice if serving immediately. In a bowl, mix together the garlic, celery, cucumber and cherry tomatoes. Add the basil, splash of sherry vinegar, drizzle of olive oil and mix again. Season to taste with salt and pepper.Drizzle the bread with olive oil and toast over the barbecue or griddle. Serve the soup in bowls, topped with the cherry tomato mixture and edible flowers. Serve the toasted sourdough alongside to share. Preheat a griddle or light the barbecue. When the coals have died down, put the heritage tomatoes, peppers and onions onto the coals or the griddle. Leave to char for 20–30 minutes, turning occasionally. When soft and blackened, remove from the heat and, when cool enough to handle, peel the skin from the tomatoes and onions, and remove the stalk and seeds from the peppers. Preheat a griddle or light the barbecue. When the coals have died down, put the heritage tomatoes, peppers and onions onto the coals or the griddle. Leave to char for 20–30 minutes, turning occasionally. When soft and blackened, remove from the heat and, when cool enough to handle, peel the skin from the tomatoes and onions, and remove the stalk and seeds from the peppers. Place the cooked tomatoes, onions and peppers into the blender with the torn bread, stock, olive oil, vinegar and basil. Blend until smooth and season with salt and pepper. Either chill in the fridge overnight or pour into a bowl set over ice if serving immediately. Place the cooked tomatoes, onions and peppers into the blender with the torn bread, stock, olive oil, vinegar and basil. Blend until smooth and season with salt and pepper. Either chill in the fridge overnight or pour into a bowl set over ice if serving immediately. In a bowl, mix together the garlic, celery, cucumber and cherry tomatoes. Add the basil, splash of sherry vinegar, drizzle of olive oil and mix again. Season to taste with salt and pepper. In a bowl, mix together the garlic, celery, cucumber and cherry tomatoes. Add the basil, splash of sherry vinegar, drizzle of olive oil and mix again. Season to taste with salt and pepper. Drizzle the bread with olive oil and toast over the barbecue or griddle. Serve the soup in bowls, topped with the cherry tomato mixture and edible flowers. Serve the toasted sourdough alongside to share. Drizzle the bread with olive oil and toast over the barbecue or griddle. Serve the soup in bowls, topped with the cherry tomato mixture and edible flowers. Serve the toasted sourdough alongside to share."
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} | b3503e91f72cf9673dc8f657991ffea048d090fba2982f2087201175c004f8d5 | Chicken and spinach empanadas recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_spinach_32857_16x9.jpg Small individually stuffed chicken and spinach pastries. Originating from Galicia in Spain, it's a delicious way to make use of any leftover roast chicken. 250g/9oz plain flour½ tsp baking powderpinch salt50ml/2fl oz olive oil50ml/2fl oz white wine or fino sherry 250g/9oz plain flour ½ tsp baking powder pinch salt 50ml/2fl oz olive oil 50ml/2fl oz white wine or fino sherry 300g/10½oz frozen whole-leaf spinach, defrosted and chopped1 tbsp olive oil, plus extra for brushing1 red onion, finely chopped½ green pepper, finely chopped2 garlic cloves, finely chopped1 large tomato, chopped250g/9oz cooked chicken, chopped into small pieces1 lemon, zest and juice only1 tsp ground allspice½ tsp cinnamonhandful flatleaf parsley, finely chopped3 large sprigs mint, leaves picked and finely chopped25g/1oz capers 300g/10½oz frozen whole-leaf spinach, defrosted and chopped 1 tbsp olive oil, plus extra for brushing 1 red onion, finely chopped ½ green pepper, finely chopped 2 garlic cloves, finely chopped 1 large tomato, chopped 250g/9oz cooked chicken, chopped into small pieces 1 lemon, zest and juice only 1 tsp ground allspice ½ tsp cinnamon handful flatleaf parsley, finely chopped 3 large sprigs mint, leaves picked and finely chopped 25g/1oz capers Method To make the pastry, put the flour and baking powder in a bowl and add a generous pinch of salt. Drizzle in the olive oil and white wine or sherry and mix briefly. Add just enough water to bind it all together, 2–3 tablespoons at most. You should end up with a firm, pliable dough. Knead until smooth, then cover and leave to rest for half an hour in the fridge.To make the filling, squeeze any liquid out of the spinach and roughly chop. Leave in a sieve to drain. Heat the olive oil in a large frying pan or sauté pan over a medium heat. Add the red onion and green pepper and gently fry for several minutes until the onion is translucent. Add all the remaining ingredients, including the spinach and cook for a few minutes until well combined and lightly cooked. Leave to cool.To assemble the pastries, divide the dough into 8 even pieces and knead each piece into a ball. Roll out each ball into a disc around 16cm/6in diameter. Put an eighth of the filling on one half of each disc. Wet the edges then fold over and crimp together – you should find the dough very forgiving – it will stretch well.Preheat the oven to 220C/200C Fan/Gas 7. Arrange the pastries on a large baking tray and brush with olive oil. Bake in the oven for 20–25 minutes, until golden-brown and the filling is piping hot. Serve warm or cold. To make the pastry, put the flour and baking powder in a bowl and add a generous pinch of salt. Drizzle in the olive oil and white wine or sherry and mix briefly. To make the pastry, put the flour and baking powder in a bowl and add a generous pinch of salt. Drizzle in the olive oil and white wine or sherry and mix briefly. Add just enough water to bind it all together, 2–3 tablespoons at most. You should end up with a firm, pliable dough. Knead until smooth, then cover and leave to rest for half an hour in the fridge. Add just enough water to bind it all together, 2–3 tablespoons at most. You should end up with a firm, pliable dough. Knead until smooth, then cover and leave to rest for half an hour in the fridge. To make the filling, squeeze any liquid out of the spinach and roughly chop. Leave in a sieve to drain. To make the filling, squeeze any liquid out of the spinach and roughly chop. Leave in a sieve to drain. Heat the olive oil in a large frying pan or sauté pan over a medium heat. Add the red onion and green pepper and gently fry for several minutes until the onion is translucent. Add all the remaining ingredients, including the spinach and cook for a few minutes until well combined and lightly cooked. Leave to cool. Heat the olive oil in a large frying pan or sauté pan over a medium heat. Add the red onion and green pepper and gently fry for several minutes until the onion is translucent. Add all the remaining ingredients, including the spinach and cook for a few minutes until well combined and lightly cooked. Leave to cool. To assemble the pastries, divide the dough into 8 even pieces and knead each piece into a ball. Roll out each ball into a disc around 16cm/6in diameter. Put an eighth of the filling on one half of each disc. Wet the edges then fold over and crimp together – you should find the dough very forgiving – it will stretch well. To assemble the pastries, divide the dough into 8 even pieces and knead each piece into a ball. Roll out each ball into a disc around 16cm/6in diameter. Put an eighth of the filling on one half of each disc. Wet the edges then fold over and crimp together – you should find the dough very forgiving – it will stretch well. Preheat the oven to 220C/200C Fan/Gas 7. Arrange the pastries on a large baking tray and brush with olive oil. Bake in the oven for 20–25 minutes, until golden-brown and the filling is piping hot. Serve warm or cold. Preheat the oven to 220C/200C Fan/Gas 7. Arrange the pastries on a large baking tray and brush with olive oil. Bake in the oven for 20–25 minutes, until golden-brown and the filling is piping hot. Serve warm or cold. Recipe tips When rolling out the dough, you can use an upturned bowl as a guide to help you cut out neat circles. Neat circles make it easier to crimp the dough when shaping the empanadas. | {
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"title": "Chicken and spinach empanadas recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_spinach_32857_16x9.jpg Small individually stuffed chicken and spinach pastries. Originating from Galicia in Spain, it's a delicious way to make use of any leftover roast chicken. 250g/9oz plain flour½ tsp baking powderpinch salt50ml/2fl oz olive oil50ml/2fl oz white wine or fino sherry 250g/9oz plain flour ½ tsp baking powder pinch salt 50ml/2fl oz olive oil 50ml/2fl oz white wine or fino sherry 300g/10½oz frozen whole-leaf spinach, defrosted and chopped1 tbsp olive oil, plus extra for brushing1 red onion, finely chopped½ green pepper, finely chopped2 garlic cloves, finely chopped1 large tomato, chopped250g/9oz cooked chicken, chopped into small pieces1 lemon, zest and juice only1 tsp ground allspice½ tsp cinnamonhandful flatleaf parsley, finely chopped3 large sprigs mint, leaves picked and finely chopped25g/1oz capers 300g/10½oz frozen whole-leaf spinach, defrosted and chopped 1 tbsp olive oil, plus extra for brushing 1 red onion, finely chopped ½ green pepper, finely chopped 2 garlic cloves, finely chopped 1 large tomato, chopped 250g/9oz cooked chicken, chopped into small pieces 1 lemon, zest and juice only 1 tsp ground allspice ½ tsp cinnamon handful flatleaf parsley, finely chopped 3 large sprigs mint, leaves picked and finely chopped 25g/1oz capers Method To make the pastry, put the flour and baking powder in a bowl and add a generous pinch of salt. Drizzle in the olive oil and white wine or sherry and mix briefly. Add just enough water to bind it all together, 2–3 tablespoons at most. You should end up with a firm, pliable dough. Knead until smooth, then cover and leave to rest for half an hour in the fridge.To make the filling, squeeze any liquid out of the spinach and roughly chop. Leave in a sieve to drain. Heat the olive oil in a large frying pan or sauté pan over a medium heat. Add the red onion and green pepper and gently fry for several minutes until the onion is translucent. Add all the remaining ingredients, including the spinach and cook for a few minutes until well combined and lightly cooked. Leave to cool.To assemble the pastries, divide the dough into 8 even pieces and knead each piece into a ball. Roll out each ball into a disc around 16cm/6in diameter. Put an eighth of the filling on one half of each disc. Wet the edges then fold over and crimp together – you should find the dough very forgiving – it will stretch well.Preheat the oven to 220C/200C Fan/Gas 7. Arrange the pastries on a large baking tray and brush with olive oil. Bake in the oven for 20–25 minutes, until golden-brown and the filling is piping hot. Serve warm or cold. To make the pastry, put the flour and baking powder in a bowl and add a generous pinch of salt. Drizzle in the olive oil and white wine or sherry and mix briefly. To make the pastry, put the flour and baking powder in a bowl and add a generous pinch of salt. Drizzle in the olive oil and white wine or sherry and mix briefly. Add just enough water to bind it all together, 2–3 tablespoons at most. You should end up with a firm, pliable dough. Knead until smooth, then cover and leave to rest for half an hour in the fridge. Add just enough water to bind it all together, 2–3 tablespoons at most. You should end up with a firm, pliable dough. Knead until smooth, then cover and leave to rest for half an hour in the fridge. To make the filling, squeeze any liquid out of the spinach and roughly chop. Leave in a sieve to drain. To make the filling, squeeze any liquid out of the spinach and roughly chop. Leave in a sieve to drain. Heat the olive oil in a large frying pan or sauté pan over a medium heat. Add the red onion and green pepper and gently fry for several minutes until the onion is translucent. Add all the remaining ingredients, including the spinach and cook for a few minutes until well combined and lightly cooked. Leave to cool. Heat the olive oil in a large frying pan or sauté pan over a medium heat. Add the red onion and green pepper and gently fry for several minutes until the onion is translucent. Add all the remaining ingredients, including the spinach and cook for a few minutes until well combined and lightly cooked. Leave to cool. To assemble the pastries, divide the dough into 8 even pieces and knead each piece into a ball. Roll out each ball into a disc around 16cm/6in diameter. Put an eighth of the filling on one half of each disc. Wet the edges then fold over and crimp together – you should find the dough very forgiving – it will stretch well. To assemble the pastries, divide the dough into 8 even pieces and knead each piece into a ball. Roll out each ball into a disc around 16cm/6in diameter. Put an eighth of the filling on one half of each disc. Wet the edges then fold over and crimp together – you should find the dough very forgiving – it will stretch well. Preheat the oven to 220C/200C Fan/Gas 7. Arrange the pastries on a large baking tray and brush with olive oil. Bake in the oven for 20–25 minutes, until golden-brown and the filling is piping hot. Serve warm or cold. Preheat the oven to 220C/200C Fan/Gas 7. Arrange the pastries on a large baking tray and brush with olive oil. Bake in the oven for 20–25 minutes, until golden-brown and the filling is piping hot. Serve warm or cold. Recipe tips When rolling out the dough, you can use an upturned bowl as a guide to help you cut out neat circles. Neat circles make it easier to crimp the dough when shaping the empanadas."
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} | b403612e3bf362c95f01ceff8689c2c1af603f4c4999cc7ee09ac3939bddb753 | Marmitako recipe
An average of 4.8 out of 5 stars from 4 ratings A Basque fish stew that was traditionally eaten on tuna fishing boats. This version is made with dried ancho peppers, Cava and marinated tomatoes. 2 dried ancho chilli peppers30ml/1fl oz olive oil 1 onion, finelt chopped3 garlic cloves, thinly sliced2 potatoes, peeled and finely chopped3 beef tomatoes, finely chopped 2 padron peppers, finely chopped1 red pepper, seeds removed, finely chopped200ml/7fl oz Cava 200ml/7fl oz fish stock 1 bay leaf 400g/14oz thick tuna steak, cut into cubes1 bunch parsley, chopped 1 tsp smoked paprika salt and freshly ground black pepper 2 dried ancho chilli peppers 30ml/1fl oz olive oil 1 onion, finelt chopped 3 garlic cloves, thinly sliced 2 potatoes, peeled and finely chopped 3 beef tomatoes, finely chopped 2 padron peppers, finely chopped 1 red pepper, seeds removed, finely chopped 200ml/7fl oz Cava 200ml/7fl oz fish stock 1 bay leaf 400g/14oz thick tuna steak, cut into cubes 1 bunch parsley, chopped 1 tsp smoked paprika salt and freshly ground black pepper 300g/10½ oz cherry tomatoes, cut in half 2 tbsp sherry vinegar3 tbsp olive oil1 garlic clove, thinly sliced ½ tsp salt 300g/10½ oz cherry tomatoes, cut in half 2 tbsp sherry vinegar 3 tbsp olive oil 1 garlic clove, thinly sliced ½ tsp salt Method To make the marmitako, put the ancho peppers in a heat-proof bowl. Cover with boiling water and leave to sit for 15-30 minutes, depending on the thickness of your peppers.To make the marinated tomatoes, mix the cherry tomatoes in the sherry vinegar, olive oil, garlic and salt together in a bowl and set aside while you make the marmitako. To finish the marmitako, heat half of the olive oil in a saucepan and fry the onion and garlic until softened. Add the potatoes and tomatoes to the pan, scrape the pulp from the rehydrated peppers and add this, the diced padrons and the fresh red pepper to the pan. Pour in the Cava and boil for 1 minute, then add the fish stock. Season with salt and freshly ground black pepper and add the bay leaf. Simmer for 20 minutes, or until everything is cooked and thickened. Heat the remaining oil in a frying pan over a high heat and sear the tuna chunks all over. Drop the tuna chunks into the broth, stir in the parsley, the smoked paprika, top with the marinated cherry tomatoes and serve. To make the marmitako, put the ancho peppers in a heat-proof bowl. Cover with boiling water and leave to sit for 15-30 minutes, depending on the thickness of your peppers. To make the marmitako, put the ancho peppers in a heat-proof bowl. Cover with boiling water and leave to sit for 15-30 minutes, depending on the thickness of your peppers. To make the marinated tomatoes, mix the cherry tomatoes in the sherry vinegar, olive oil, garlic and salt together in a bowl and set aside while you make the marmitako. To make the marinated tomatoes, mix the cherry tomatoes in the sherry vinegar, olive oil, garlic and salt together in a bowl and set aside while you make the marmitako. To finish the marmitako, heat half of the olive oil in a saucepan and fry the onion and garlic until softened. Add the potatoes and tomatoes to the pan, scrape the pulp from the rehydrated peppers and add this, the diced padrons and the fresh red pepper to the pan. Pour in the Cava and boil for 1 minute, then add the fish stock. Season with salt and freshly ground black pepper and add the bay leaf. Simmer for 20 minutes, or until everything is cooked and thickened. To finish the marmitako, heat half of the olive oil in a saucepan and fry the onion and garlic until softened. Add the potatoes and tomatoes to the pan, scrape the pulp from the rehydrated peppers and add this, the diced padrons and the fresh red pepper to the pan. Pour in the Cava and boil for 1 minute, then add the fish stock. Season with salt and freshly ground black pepper and add the bay leaf. Simmer for 20 minutes, or until everything is cooked and thickened. Heat the remaining oil in a frying pan over a high heat and sear the tuna chunks all over. Drop the tuna chunks into the broth, stir in the parsley, the smoked paprika, top with the marinated cherry tomatoes and serve. Heat the remaining oil in a frying pan over a high heat and sear the tuna chunks all over. Drop the tuna chunks into the broth, stir in the parsley, the smoked paprika, top with the marinated cherry tomatoes and serve. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings A Basque fish stew that was traditionally eaten on tuna fishing boats. This version is made with dried ancho peppers, Cava and marinated tomatoes. 2 dried ancho chilli peppers30ml/1fl oz olive oil 1 onion, finelt chopped3 garlic cloves, thinly sliced2 potatoes, peeled and finely chopped3 beef tomatoes, finely chopped 2 padron peppers, finely chopped1 red pepper, seeds removed, finely chopped200ml/7fl oz Cava 200ml/7fl oz fish stock 1 bay leaf 400g/14oz thick tuna steak, cut into cubes1 bunch parsley, chopped 1 tsp smoked paprika salt and freshly ground black pepper 2 dried ancho chilli peppers 30ml/1fl oz olive oil 1 onion, finelt chopped 3 garlic cloves, thinly sliced 2 potatoes, peeled and finely chopped 3 beef tomatoes, finely chopped 2 padron peppers, finely chopped 1 red pepper, seeds removed, finely chopped 200ml/7fl oz Cava 200ml/7fl oz fish stock 1 bay leaf 400g/14oz thick tuna steak, cut into cubes 1 bunch parsley, chopped 1 tsp smoked paprika salt and freshly ground black pepper 300g/10½ oz cherry tomatoes, cut in half 2 tbsp sherry vinegar3 tbsp olive oil1 garlic clove, thinly sliced ½ tsp salt 300g/10½ oz cherry tomatoes, cut in half 2 tbsp sherry vinegar 3 tbsp olive oil 1 garlic clove, thinly sliced ½ tsp salt Method To make the marmitako, put the ancho peppers in a heat-proof bowl. Cover with boiling water and leave to sit for 15-30 minutes, depending on the thickness of your peppers.To make the marinated tomatoes, mix the cherry tomatoes in the sherry vinegar, olive oil, garlic and salt together in a bowl and set aside while you make the marmitako. To finish the marmitako, heat half of the olive oil in a saucepan and fry the onion and garlic until softened. Add the potatoes and tomatoes to the pan, scrape the pulp from the rehydrated peppers and add this, the diced padrons and the fresh red pepper to the pan. Pour in the Cava and boil for 1 minute, then add the fish stock. Season with salt and freshly ground black pepper and add the bay leaf. Simmer for 20 minutes, or until everything is cooked and thickened. Heat the remaining oil in a frying pan over a high heat and sear the tuna chunks all over. Drop the tuna chunks into the broth, stir in the parsley, the smoked paprika, top with the marinated cherry tomatoes and serve. To make the marmitako, put the ancho peppers in a heat-proof bowl. Cover with boiling water and leave to sit for 15-30 minutes, depending on the thickness of your peppers. To make the marmitako, put the ancho peppers in a heat-proof bowl. Cover with boiling water and leave to sit for 15-30 minutes, depending on the thickness of your peppers. To make the marinated tomatoes, mix the cherry tomatoes in the sherry vinegar, olive oil, garlic and salt together in a bowl and set aside while you make the marmitako. To make the marinated tomatoes, mix the cherry tomatoes in the sherry vinegar, olive oil, garlic and salt together in a bowl and set aside while you make the marmitako. To finish the marmitako, heat half of the olive oil in a saucepan and fry the onion and garlic until softened. Add the potatoes and tomatoes to the pan, scrape the pulp from the rehydrated peppers and add this, the diced padrons and the fresh red pepper to the pan. Pour in the Cava and boil for 1 minute, then add the fish stock. Season with salt and freshly ground black pepper and add the bay leaf. Simmer for 20 minutes, or until everything is cooked and thickened. To finish the marmitako, heat half of the olive oil in a saucepan and fry the onion and garlic until softened. Add the potatoes and tomatoes to the pan, scrape the pulp from the rehydrated peppers and add this, the diced padrons and the fresh red pepper to the pan. Pour in the Cava and boil for 1 minute, then add the fish stock. Season with salt and freshly ground black pepper and add the bay leaf. Simmer for 20 minutes, or until everything is cooked and thickened. Heat the remaining oil in a frying pan over a high heat and sear the tuna chunks all over. Drop the tuna chunks into the broth, stir in the parsley, the smoked paprika, top with the marinated cherry tomatoes and serve. Heat the remaining oil in a frying pan over a high heat and sear the tuna chunks all over. Drop the tuna chunks into the broth, stir in the parsley, the smoked paprika, top with the marinated cherry tomatoes and serve."
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} | 4225335fa2aa2583788b8d434b76ce3b17e2a9365ff2e6c83d03d213281dd9ee | Croquettes with aïoli recipe
An average of 5.0 out of 5 stars from 1 rating This makes two flavours of croquettes, shrimp and ‘nduja, and are served with paprika and tarragon aïoli. 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper 2 tbsp olive oil2 shallots, peeled and finely choppedpinch mace 200g/7oz peeled brown shrimp pinch cayenne pepper pinch grated nutmeg 50g/1¾oz Manchego cheese, grated 200g/7oz ‘nduja 150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz panko breadcrumbs 2 tbsp olive oil 2 shallots, peeled and finely chopped pinch mace 200g/7oz peeled brown shrimp pinch cayenne pepper pinch grated nutmeg 50g/1¾oz Manchego cheese, grated 200g/7oz ‘nduja 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 3 garlic cloves, crushed2 free-range egg yolks 1 lemon, juice only150ml/3½fl oz olive oil1 tsp finely chopped fresh tarragonpinch smoked paprika 3 garlic cloves, crushed 2 free-range egg yolks 1 lemon, juice only 150ml/3½fl oz olive oil 1 tsp finely chopped fresh tarragon pinch smoked paprika Method To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised.Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes.To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Serve the two croquettes hot alongside the aïoli. To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised. Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes. Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes. To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon. To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Serve the two croquettes hot alongside the aïoli. Serve the two croquettes hot alongside the aïoli. | {
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"title": "Croquettes with aïoli recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This makes two flavours of croquettes, shrimp and ‘nduja, and are served with paprika and tarragon aïoli. 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper 2 tbsp olive oil2 shallots, peeled and finely choppedpinch mace 200g/7oz peeled brown shrimp pinch cayenne pepper pinch grated nutmeg 50g/1¾oz Manchego cheese, grated 200g/7oz ‘nduja 150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz panko breadcrumbs 2 tbsp olive oil 2 shallots, peeled and finely chopped pinch mace 200g/7oz peeled brown shrimp pinch cayenne pepper pinch grated nutmeg 50g/1¾oz Manchego cheese, grated 200g/7oz ‘nduja 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 3 garlic cloves, crushed2 free-range egg yolks 1 lemon, juice only150ml/3½fl oz olive oil1 tsp finely chopped fresh tarragonpinch smoked paprika 3 garlic cloves, crushed 2 free-range egg yolks 1 lemon, juice only 150ml/3½fl oz olive oil 1 tsp finely chopped fresh tarragon pinch smoked paprika Method To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised.Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes.To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Serve the two croquettes hot alongside the aïoli. To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. To make the béchamel, heat the milk and chicken stock together in a saucepan. Melt the butter in a frying pan and whisk in the flour to make a smooth paste. Gradually pour in the hot milk mixture, stirring constantly, and cook until thickened. Season with salt and pepper. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised. Fry the finely chopped shallots in the olive oil over a medium heat until softened and gently caramelised. Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes. Divide the béchamel mixture between two bowls. Stir the mace, shrimp, fried shallots, cayenne and nutmeg into one bowl and the Manchego cheese and ‘nduja into the other bowl. Spread the mixture into two baking trays, cover and chill in the fridge for a few hours until the mixtures are firm enough to shape into croquettes. To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon. To make the aïoli, blitz the garlic, egg yolks and lemon juice together in a food processor. Gradually drizzle in the olive oil to thicken, making sure each drop of oil has been incorporated before adding more. You may not need all the olive oil. Finish by mixing in the paprika and tarragon. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Scoop out the mixture from the trays and shape into small log shapes. Place the flour, egg and breadcrumbs into separate wide bowls and dip the logs into each bowl in turn to coat them in breadcrumbs. Deep fry for a few minutes until golden then carefully transfer to kitchen paper to drain. Serve the two croquettes hot alongside the aïoli. Serve the two croquettes hot alongside the aïoli."
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} | 34b3b3eb2c72c274c873a71b9d3b5eb371ccc83301846f672f08da7dc50a9142 | Croquetas two ways with piquillo pepper sauce recipe
For the jamón ibérico croquetas, place the diced ham in a heavy-based saucepan over a medium heat. Keep stirring for 2 minutes or so, until the fat renders. Add the butter and bay leaf and continue stirring until the butter melts. After a few minutes, the aroma will be amazing.Place the milk and chicken stock in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the ham pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding the hot milk/stock mixture to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the nutmeg and season to taste if necessary. Spread the mixture out onto a baking tray lined with baking paper, cover and chill overnight or for at least 3 hours. Set out three shallow bowls/containers, adding the extra flour to one and the beaten egg and breadcrumbs to the others. Take about 35g/¼ oz of the chilled mixture and roll into your preferred shape (oval, oblong or round). Repeat with the rest of the mixture. Roll each piece first in the flour, then the egg and finally the breadcrumbs, coating them all over each time (it’s a good idea to save one hand for the breadcrumbing part of the process, so you don’t end up with two sticky hands). Once breaded, you can freeze some croquetas for another time, if you like.Heat the oil to 180C in a deep-fat fryer. If using a saucepan, fill it one-third full with the oil and heat until a cube of bread browns in 40–45 seconds. Add a few croquetas at a time and fry for 2 minutes, until lightly golden all over. Drain on kitchen paper and keep warm while you cook the rest. CAUTION: hot oil can be dangerous. Do not leave unattended.Serve the croquetas with the hand carved ibérico ham to finish the dish.For the caramelised leek croquetas, add the leeks, garlic, thyme and the extra virgin olive oil to a heavy-based pan over a medium heat and sweat for 20 minutes, stirring, until soft and caramelised. Add the butter and bay leaf, then cook until integrated.Place the milk in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the leek pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding hot milk to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the smoked paprika and diced piquillo peppers.Add the cheese in a few batches, stirring all the time, to melt through the mix. Season to taste if necessary. Place the mixture in a baking tray lined with baking parchment, cover and chill overnight or for at least 3 hours. Repeat steps 6 and 7 to shape and cook, To make the piquillo pepper sauce, blend all the ingredients together into a smooth sauce. Serve the crispy croquetas with the pepper sauce. For the jamón ibérico croquetas, place the diced ham in a heavy-based saucepan over a medium heat. Keep stirring for 2 minutes or so, until the fat renders. For the jamón ibérico croquetas, place the diced ham in a heavy-based saucepan over a medium heat. Keep stirring for 2 minutes or so, until the fat renders. Add the butter and bay leaf and continue stirring until the butter melts. After a few minutes, the aroma will be amazing. Add the butter and bay leaf and continue stirring until the butter melts. After a few minutes, the aroma will be amazing. Place the milk and chicken stock in a separate pan and bring to a simmer. Place the milk and chicken stock in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the ham pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Meanwhile, make a roux by adding the flour to the ham pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding the hot milk/stock mixture to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the nutmeg and season to taste if necessary. Spread the mixture out onto a baking tray lined with baking paper, cover and chill overnight or for at least 3 hours. Start adding the hot milk/stock mixture to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the nutmeg and season to taste if necessary. Spread the mixture out onto a baking tray lined with baking paper, cover and chill overnight or for at least 3 hours. Set out three shallow bowls/containers, adding the extra flour to one and the beaten egg and breadcrumbs to the others. Take about 35g/¼ oz of the chilled mixture and roll into your preferred shape (oval, oblong or round). Repeat with the rest of the mixture. Roll each piece first in the flour, then the egg and finally the breadcrumbs, coating them all over each time (it’s a good idea to save one hand for the breadcrumbing part of the process, so you don’t end up with two sticky hands). Once breaded, you can freeze some croquetas for another time, if you like. Set out three shallow bowls/containers, adding the extra flour to one and the beaten egg and breadcrumbs to the others. Take about 35g/¼ oz of the chilled mixture and roll into your preferred shape (oval, oblong or round). Repeat with the rest of the mixture. Roll each piece first in the flour, then the egg and finally the breadcrumbs, coating them all over each time (it’s a good idea to save one hand for the breadcrumbing part of the process, so you don’t end up with two sticky hands). Once breaded, you can freeze some croquetas for another time, if you like. Heat the oil to 180C in a deep-fat fryer. If using a saucepan, fill it one-third full with the oil and heat until a cube of bread browns in 40–45 seconds. Add a few croquetas at a time and fry for 2 minutes, until lightly golden all over. Drain on kitchen paper and keep warm while you cook the rest. CAUTION: hot oil can be dangerous. Do not leave unattended. Heat the oil to 180C in a deep-fat fryer. If using a saucepan, fill it one-third full with the oil and heat until a cube of bread browns in 40–45 seconds. Add a few croquetas at a time and fry for 2 minutes, until lightly golden all over. Drain on kitchen paper and keep warm while you cook the rest. CAUTION: hot oil can be dangerous. Do not leave unattended. Serve the croquetas with the hand carved ibérico ham to finish the dish. Serve the croquetas with the hand carved ibérico ham to finish the dish. For the caramelised leek croquetas, add the leeks, garlic, thyme and the extra virgin olive oil to a heavy-based pan over a medium heat and sweat for 20 minutes, stirring, until soft and caramelised. Add the butter and bay leaf, then cook until integrated. For the caramelised leek croquetas, add the leeks, garlic, thyme and the extra virgin olive oil to a heavy-based pan over a medium heat and sweat for 20 minutes, stirring, until soft and caramelised. Add the butter and bay leaf, then cook until integrated. Place the milk in a separate pan and bring to a simmer. Place the milk in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the leek pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Meanwhile, make a roux by adding the flour to the leek pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding hot milk to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the smoked paprika and diced piquillo peppers. Start adding hot milk to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the smoked paprika and diced piquillo peppers. Add the cheese in a few batches, stirring all the time, to melt through the mix. Season to taste if necessary. Place the mixture in a baking tray lined with baking parchment, cover and chill overnight or for at least 3 hours. Add the cheese in a few batches, stirring all the time, to melt through the mix. Season to taste if necessary. Place the mixture in a baking tray lined with baking parchment, cover and chill overnight or for at least 3 hours. Repeat steps 6 and 7 to shape and cook, Repeat steps 6 and 7 to shape and cook, To make the piquillo pepper sauce, blend all the ingredients together into a smooth sauce. Serve the crispy croquetas with the pepper sauce. To make the piquillo pepper sauce, blend all the ingredients together into a smooth sauce. Serve the crispy croquetas with the pepper sauce. | {
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"title": "Croquetas two ways with piquillo pepper sauce recipe",
"content": "For the jamón ibérico croquetas, place the diced ham in a heavy-based saucepan over a medium heat. Keep stirring for 2 minutes or so, until the fat renders. Add the butter and bay leaf and continue stirring until the butter melts. After a few minutes, the aroma will be amazing.Place the milk and chicken stock in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the ham pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding the hot milk/stock mixture to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the nutmeg and season to taste if necessary. Spread the mixture out onto a baking tray lined with baking paper, cover and chill overnight or for at least 3 hours. Set out three shallow bowls/containers, adding the extra flour to one and the beaten egg and breadcrumbs to the others. Take about 35g/¼ oz of the chilled mixture and roll into your preferred shape (oval, oblong or round). Repeat with the rest of the mixture. Roll each piece first in the flour, then the egg and finally the breadcrumbs, coating them all over each time (it’s a good idea to save one hand for the breadcrumbing part of the process, so you don’t end up with two sticky hands). Once breaded, you can freeze some croquetas for another time, if you like.Heat the oil to 180C in a deep-fat fryer. If using a saucepan, fill it one-third full with the oil and heat until a cube of bread browns in 40–45 seconds. Add a few croquetas at a time and fry for 2 minutes, until lightly golden all over. Drain on kitchen paper and keep warm while you cook the rest. CAUTION: hot oil can be dangerous. Do not leave unattended.Serve the croquetas with the hand carved ibérico ham to finish the dish.For the caramelised leek croquetas, add the leeks, garlic, thyme and the extra virgin olive oil to a heavy-based pan over a medium heat and sweat for 20 minutes, stirring, until soft and caramelised. Add the butter and bay leaf, then cook until integrated.Place the milk in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the leek pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding hot milk to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the smoked paprika and diced piquillo peppers.Add the cheese in a few batches, stirring all the time, to melt through the mix. Season to taste if necessary. Place the mixture in a baking tray lined with baking parchment, cover and chill overnight or for at least 3 hours. Repeat steps 6 and 7 to shape and cook, To make the piquillo pepper sauce, blend all the ingredients together into a smooth sauce. Serve the crispy croquetas with the pepper sauce. For the jamón ibérico croquetas, place the diced ham in a heavy-based saucepan over a medium heat. Keep stirring for 2 minutes or so, until the fat renders. For the jamón ibérico croquetas, place the diced ham in a heavy-based saucepan over a medium heat. Keep stirring for 2 minutes or so, until the fat renders. Add the butter and bay leaf and continue stirring until the butter melts. After a few minutes, the aroma will be amazing. Add the butter and bay leaf and continue stirring until the butter melts. After a few minutes, the aroma will be amazing. Place the milk and chicken stock in a separate pan and bring to a simmer. Place the milk and chicken stock in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the ham pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Meanwhile, make a roux by adding the flour to the ham pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding the hot milk/stock mixture to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the nutmeg and season to taste if necessary. Spread the mixture out onto a baking tray lined with baking paper, cover and chill overnight or for at least 3 hours. Start adding the hot milk/stock mixture to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the nutmeg and season to taste if necessary. Spread the mixture out onto a baking tray lined with baking paper, cover and chill overnight or for at least 3 hours. Set out three shallow bowls/containers, adding the extra flour to one and the beaten egg and breadcrumbs to the others. Take about 35g/¼ oz of the chilled mixture and roll into your preferred shape (oval, oblong or round). Repeat with the rest of the mixture. Roll each piece first in the flour, then the egg and finally the breadcrumbs, coating them all over each time (it’s a good idea to save one hand for the breadcrumbing part of the process, so you don’t end up with two sticky hands). Once breaded, you can freeze some croquetas for another time, if you like. Set out three shallow bowls/containers, adding the extra flour to one and the beaten egg and breadcrumbs to the others. Take about 35g/¼ oz of the chilled mixture and roll into your preferred shape (oval, oblong or round). Repeat with the rest of the mixture. Roll each piece first in the flour, then the egg and finally the breadcrumbs, coating them all over each time (it’s a good idea to save one hand for the breadcrumbing part of the process, so you don’t end up with two sticky hands). Once breaded, you can freeze some croquetas for another time, if you like. Heat the oil to 180C in a deep-fat fryer. If using a saucepan, fill it one-third full with the oil and heat until a cube of bread browns in 40–45 seconds. Add a few croquetas at a time and fry for 2 minutes, until lightly golden all over. Drain on kitchen paper and keep warm while you cook the rest. CAUTION: hot oil can be dangerous. Do not leave unattended. Heat the oil to 180C in a deep-fat fryer. If using a saucepan, fill it one-third full with the oil and heat until a cube of bread browns in 40–45 seconds. Add a few croquetas at a time and fry for 2 minutes, until lightly golden all over. Drain on kitchen paper and keep warm while you cook the rest. CAUTION: hot oil can be dangerous. Do not leave unattended. Serve the croquetas with the hand carved ibérico ham to finish the dish. Serve the croquetas with the hand carved ibérico ham to finish the dish. For the caramelised leek croquetas, add the leeks, garlic, thyme and the extra virgin olive oil to a heavy-based pan over a medium heat and sweat for 20 minutes, stirring, until soft and caramelised. Add the butter and bay leaf, then cook until integrated. For the caramelised leek croquetas, add the leeks, garlic, thyme and the extra virgin olive oil to a heavy-based pan over a medium heat and sweat for 20 minutes, stirring, until soft and caramelised. Add the butter and bay leaf, then cook until integrated. Place the milk in a separate pan and bring to a simmer. Place the milk in a separate pan and bring to a simmer. Meanwhile, make a roux by adding the flour to the leek pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Meanwhile, make a roux by adding the flour to the leek pan in three or four batches, stirring in each amount before adding the next. The mixture will thicken, but keep stirring for 3–4 minutes to cook out the flour. The roux will become a light brown colour. Start adding hot milk to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the smoked paprika and diced piquillo peppers. Start adding hot milk to the roux a ladleful at a time, stirring as you go. You should end up with a smooth béchamel sauce, which should be gooey rather than firm. Add more milk if too thick. Add the smoked paprika and diced piquillo peppers. Add the cheese in a few batches, stirring all the time, to melt through the mix. Season to taste if necessary. Place the mixture in a baking tray lined with baking parchment, cover and chill overnight or for at least 3 hours. Add the cheese in a few batches, stirring all the time, to melt through the mix. Season to taste if necessary. Place the mixture in a baking tray lined with baking parchment, cover and chill overnight or for at least 3 hours. Repeat steps 6 and 7 to shape and cook, Repeat steps 6 and 7 to shape and cook, To make the piquillo pepper sauce, blend all the ingredients together into a smooth sauce. Serve the crispy croquetas with the pepper sauce. To make the piquillo pepper sauce, blend all the ingredients together into a smooth sauce. Serve the crispy croquetas with the pepper sauce."
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} | 628d5c136c2bf80d4fc61add511fc10fb29b8d86d28ead792f6e3e38142570ac | Flamenquín de cerdo Ibérico recipe
Put each escalope between two sheets of cling film and flatten using a rolling pin until 0.5cm/¼in thick. Remove the cling film and season the escalopes. Divide the jamón Ibérico, manchego and peppers between the four escalopes and neatly roll each one up. Secure with a toothpick.Put the flour, eggs and breadcrumbs in separate shallow bowls. One by one, dust the escalopes first in the flour, then dip them into the eggs, then roll them in the breadcrumbs until completely coated. Leave to rest for 1 hour, covered, in the fridge.Meanwhile, make the romesco sauce. Preheat the grill to high and grill the tomatoes for 5–7 minutes, or until their skins are blackened and the flesh is cooked. Put in a bowl and allow to cool. Once cool enough to handle, remove the skins and put the flesh and juice in a food processor. Heat the oil in a frying pan over a medium–high heat and toast the almonds, hazelnuts and bread until golden brown. Allow to cool.Cut open the soaked ñora pepper and scrape out the flesh using a spoon. Add to the food processor with the garlic and toasted bread-nut mixture. Add the vinegar and pulse until you have a chunky paste. Season with salt and pepper. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Slice the potatoes very thinly using a mandolin and fry for 2–4 minutes, or until golden. Drain on kitchen paper and season with salt. Fry the escalopes for 5–8 minutes, or until cooked through. Drain on kitchen paper. For the calamari, put the flours in large bowl, add the sparkling water and salt and whisk to form a batter. Split the batter in two and add the squid ink to one. Dip the squid into the two batters one at a time. Lower them into the oil and fry for 4 minutes, or until cooked (you will need to do this in batches). Drain on kitchen paper.To make the aioli, beat the egg yolks with the vinegar and garlic and seasoning. Gradually beat in the oil until you have a thick glossy mayonnaise. Season with lemon juice and a little more salt and pepper, if needed. Split the aioli in two and add the squid ink to one.To serve, halve and toast the rolls. Spread the two types of aioli onto each half, lay the squid on the bottom halves, drizzle with more aioli and top with the lids. Spoon some romesco sauce onto the middle of four warmed plates, cut the escalopes in half and place on top, with some crisps sprinkled with pimentón and chives. Eat immediately! Put each escalope between two sheets of cling film and flatten using a rolling pin until 0.5cm/¼in thick. Remove the cling film and season the escalopes. Divide the jamón Ibérico, manchego and peppers between the four escalopes and neatly roll each one up. Secure with a toothpick. Put each escalope between two sheets of cling film and flatten using a rolling pin until 0.5cm/¼in thick. Remove the cling film and season the escalopes. Divide the jamón Ibérico, manchego and peppers between the four escalopes and neatly roll each one up. Secure with a toothpick. Put the flour, eggs and breadcrumbs in separate shallow bowls. One by one, dust the escalopes first in the flour, then dip them into the eggs, then roll them in the breadcrumbs until completely coated. Leave to rest for 1 hour, covered, in the fridge. Put the flour, eggs and breadcrumbs in separate shallow bowls. One by one, dust the escalopes first in the flour, then dip them into the eggs, then roll them in the breadcrumbs until completely coated. Leave to rest for 1 hour, covered, in the fridge. Meanwhile, make the romesco sauce. Preheat the grill to high and grill the tomatoes for 5–7 minutes, or until their skins are blackened and the flesh is cooked. Put in a bowl and allow to cool. Once cool enough to handle, remove the skins and put the flesh and juice in a food processor. Meanwhile, make the romesco sauce. Preheat the grill to high and grill the tomatoes for 5–7 minutes, or until their skins are blackened and the flesh is cooked. Put in a bowl and allow to cool. Once cool enough to handle, remove the skins and put the flesh and juice in a food processor. Heat the oil in a frying pan over a medium–high heat and toast the almonds, hazelnuts and bread until golden brown. Allow to cool. Heat the oil in a frying pan over a medium–high heat and toast the almonds, hazelnuts and bread until golden brown. Allow to cool. Cut open the soaked ñora pepper and scrape out the flesh using a spoon. Add to the food processor with the garlic and toasted bread-nut mixture. Add the vinegar and pulse until you have a chunky paste. Season with salt and pepper. Cut open the soaked ñora pepper and scrape out the flesh using a spoon. Add to the food processor with the garlic and toasted bread-nut mixture. Add the vinegar and pulse until you have a chunky paste. Season with salt and pepper. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Slice the potatoes very thinly using a mandolin and fry for 2–4 minutes, or until golden. Drain on kitchen paper and season with salt. Fry the escalopes for 5–8 minutes, or until cooked through. Drain on kitchen paper. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Slice the potatoes very thinly using a mandolin and fry for 2–4 minutes, or until golden. Drain on kitchen paper and season with salt. Fry the escalopes for 5–8 minutes, or until cooked through. Drain on kitchen paper. For the calamari, put the flours in large bowl, add the sparkling water and salt and whisk to form a batter. Split the batter in two and add the squid ink to one. Dip the squid into the two batters one at a time. Lower them into the oil and fry for 4 minutes, or until cooked (you will need to do this in batches). Drain on kitchen paper. For the calamari, put the flours in large bowl, add the sparkling water and salt and whisk to form a batter. Split the batter in two and add the squid ink to one. Dip the squid into the two batters one at a time. Lower them into the oil and fry for 4 minutes, or until cooked (you will need to do this in batches). Drain on kitchen paper. To make the aioli, beat the egg yolks with the vinegar and garlic and seasoning. Gradually beat in the oil until you have a thick glossy mayonnaise. Season with lemon juice and a little more salt and pepper, if needed. Split the aioli in two and add the squid ink to one. To make the aioli, beat the egg yolks with the vinegar and garlic and seasoning. Gradually beat in the oil until you have a thick glossy mayonnaise. Season with lemon juice and a little more salt and pepper, if needed. Split the aioli in two and add the squid ink to one. To serve, halve and toast the rolls. Spread the two types of aioli onto each half, lay the squid on the bottom halves, drizzle with more aioli and top with the lids. Spoon some romesco sauce onto the middle of four warmed plates, cut the escalopes in half and place on top, with some crisps sprinkled with pimentón and chives. Eat immediately! To serve, halve and toast the rolls. Spread the two types of aioli onto each half, lay the squid on the bottom halves, drizzle with more aioli and top with the lids. Spoon some romesco sauce onto the middle of four warmed plates, cut the escalopes in half and place on top, with some crisps sprinkled with pimentón and chives. Eat immediately! | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Flamenquín de cerdo Ibérico recipe",
"content": "Put each escalope between two sheets of cling film and flatten using a rolling pin until 0.5cm/¼in thick. Remove the cling film and season the escalopes. Divide the jamón Ibérico, manchego and peppers between the four escalopes and neatly roll each one up. Secure with a toothpick.Put the flour, eggs and breadcrumbs in separate shallow bowls. One by one, dust the escalopes first in the flour, then dip them into the eggs, then roll them in the breadcrumbs until completely coated. Leave to rest for 1 hour, covered, in the fridge.Meanwhile, make the romesco sauce. Preheat the grill to high and grill the tomatoes for 5–7 minutes, or until their skins are blackened and the flesh is cooked. Put in a bowl and allow to cool. Once cool enough to handle, remove the skins and put the flesh and juice in a food processor. Heat the oil in a frying pan over a medium–high heat and toast the almonds, hazelnuts and bread until golden brown. Allow to cool.Cut open the soaked ñora pepper and scrape out the flesh using a spoon. Add to the food processor with the garlic and toasted bread-nut mixture. Add the vinegar and pulse until you have a chunky paste. Season with salt and pepper. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Slice the potatoes very thinly using a mandolin and fry for 2–4 minutes, or until golden. Drain on kitchen paper and season with salt. Fry the escalopes for 5–8 minutes, or until cooked through. Drain on kitchen paper. For the calamari, put the flours in large bowl, add the sparkling water and salt and whisk to form a batter. Split the batter in two and add the squid ink to one. Dip the squid into the two batters one at a time. Lower them into the oil and fry for 4 minutes, or until cooked (you will need to do this in batches). Drain on kitchen paper.To make the aioli, beat the egg yolks with the vinegar and garlic and seasoning. Gradually beat in the oil until you have a thick glossy mayonnaise. Season with lemon juice and a little more salt and pepper, if needed. Split the aioli in two and add the squid ink to one.To serve, halve and toast the rolls. Spread the two types of aioli onto each half, lay the squid on the bottom halves, drizzle with more aioli and top with the lids. Spoon some romesco sauce onto the middle of four warmed plates, cut the escalopes in half and place on top, with some crisps sprinkled with pimentón and chives. Eat immediately! Put each escalope between two sheets of cling film and flatten using a rolling pin until 0.5cm/¼in thick. Remove the cling film and season the escalopes. Divide the jamón Ibérico, manchego and peppers between the four escalopes and neatly roll each one up. Secure with a toothpick. Put each escalope between two sheets of cling film and flatten using a rolling pin until 0.5cm/¼in thick. Remove the cling film and season the escalopes. Divide the jamón Ibérico, manchego and peppers between the four escalopes and neatly roll each one up. Secure with a toothpick. Put the flour, eggs and breadcrumbs in separate shallow bowls. One by one, dust the escalopes first in the flour, then dip them into the eggs, then roll them in the breadcrumbs until completely coated. Leave to rest for 1 hour, covered, in the fridge. Put the flour, eggs and breadcrumbs in separate shallow bowls. One by one, dust the escalopes first in the flour, then dip them into the eggs, then roll them in the breadcrumbs until completely coated. Leave to rest for 1 hour, covered, in the fridge. Meanwhile, make the romesco sauce. Preheat the grill to high and grill the tomatoes for 5–7 minutes, or until their skins are blackened and the flesh is cooked. Put in a bowl and allow to cool. Once cool enough to handle, remove the skins and put the flesh and juice in a food processor. Meanwhile, make the romesco sauce. Preheat the grill to high and grill the tomatoes for 5–7 minutes, or until their skins are blackened and the flesh is cooked. Put in a bowl and allow to cool. Once cool enough to handle, remove the skins and put the flesh and juice in a food processor. Heat the oil in a frying pan over a medium–high heat and toast the almonds, hazelnuts and bread until golden brown. Allow to cool. Heat the oil in a frying pan over a medium–high heat and toast the almonds, hazelnuts and bread until golden brown. Allow to cool. Cut open the soaked ñora pepper and scrape out the flesh using a spoon. Add to the food processor with the garlic and toasted bread-nut mixture. Add the vinegar and pulse until you have a chunky paste. Season with salt and pepper. Cut open the soaked ñora pepper and scrape out the flesh using a spoon. Add to the food processor with the garlic and toasted bread-nut mixture. Add the vinegar and pulse until you have a chunky paste. Season with salt and pepper. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Slice the potatoes very thinly using a mandolin and fry for 2–4 minutes, or until golden. Drain on kitchen paper and season with salt. Fry the escalopes for 5–8 minutes, or until cooked through. Drain on kitchen paper. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Slice the potatoes very thinly using a mandolin and fry for 2–4 minutes, or until golden. Drain on kitchen paper and season with salt. Fry the escalopes for 5–8 minutes, or until cooked through. Drain on kitchen paper. For the calamari, put the flours in large bowl, add the sparkling water and salt and whisk to form a batter. Split the batter in two and add the squid ink to one. Dip the squid into the two batters one at a time. Lower them into the oil and fry for 4 minutes, or until cooked (you will need to do this in batches). Drain on kitchen paper. For the calamari, put the flours in large bowl, add the sparkling water and salt and whisk to form a batter. Split the batter in two and add the squid ink to one. Dip the squid into the two batters one at a time. Lower them into the oil and fry for 4 minutes, or until cooked (you will need to do this in batches). Drain on kitchen paper. To make the aioli, beat the egg yolks with the vinegar and garlic and seasoning. Gradually beat in the oil until you have a thick glossy mayonnaise. Season with lemon juice and a little more salt and pepper, if needed. Split the aioli in two and add the squid ink to one. To make the aioli, beat the egg yolks with the vinegar and garlic and seasoning. Gradually beat in the oil until you have a thick glossy mayonnaise. Season with lemon juice and a little more salt and pepper, if needed. Split the aioli in two and add the squid ink to one. To serve, halve and toast the rolls. Spread the two types of aioli onto each half, lay the squid on the bottom halves, drizzle with more aioli and top with the lids. Spoon some romesco sauce onto the middle of four warmed plates, cut the escalopes in half and place on top, with some crisps sprinkled with pimentón and chives. Eat immediately! To serve, halve and toast the rolls. Spread the two types of aioli onto each half, lay the squid on the bottom halves, drizzle with more aioli and top with the lids. Spoon some romesco sauce onto the middle of four warmed plates, cut the escalopes in half and place on top, with some crisps sprinkled with pimentón and chives. Eat immediately!"
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} | f58c3287dd31fd7805ef0770d536886a3f900de74fed7a9324eb800fb0c66948 | Serrano ham-wrapped sea bass with sautéed potatoes recipe
An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil100g/3½oz new potato, par-boiled for five minutessalt and freshly ground black pepper1 tbsp finely chopped fresh chives 2 tbsp olive oil 100g/3½oz new potato, par-boiled for five minutes salt and freshly ground black pepper 1 tbsp finely chopped fresh chives 1 tbsp olive oil100g/3½oz sea bass fillet2 slices Serrano ham½ lemon, juice only 1 tbsp olive oil 100g/3½oz sea bass fillet 2 slices Serrano ham ½ lemon, juice only Method For the sautéed potato, heat the olive oil in a frying pan over a medium heat. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden.Season with salt and freshly ground black pepper and sprinkle over the chives.For the sea bass, heat the olive oil in a clean frying pan.Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham.Add to the pan fry for three minutes on each side, or until cooked through.Squeeze over the lemon juice and remove from the heat.To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. For the sautéed potato, heat the olive oil in a frying pan over a medium heat. For the sautéed potato, heat the olive oil in a frying pan over a medium heat. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden. Season with salt and freshly ground black pepper and sprinkle over the chives. Season with salt and freshly ground black pepper and sprinkle over the chives. For the sea bass, heat the olive oil in a clean frying pan. For the sea bass, heat the olive oil in a clean frying pan. Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham. Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham. Add to the pan fry for three minutes on each side, or until cooked through. Add to the pan fry for three minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. Squeeze over the lemon juice and remove from the heat. To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/serranohamwrappedsea_83626",
"type": "HowTo",
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"title": "Serrano ham-wrapped sea bass with sautéed potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil100g/3½oz new potato, par-boiled for five minutessalt and freshly ground black pepper1 tbsp finely chopped fresh chives 2 tbsp olive oil 100g/3½oz new potato, par-boiled for five minutes salt and freshly ground black pepper 1 tbsp finely chopped fresh chives 1 tbsp olive oil100g/3½oz sea bass fillet2 slices Serrano ham½ lemon, juice only 1 tbsp olive oil 100g/3½oz sea bass fillet 2 slices Serrano ham ½ lemon, juice only Method For the sautéed potato, heat the olive oil in a frying pan over a medium heat. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden.Season with salt and freshly ground black pepper and sprinkle over the chives.For the sea bass, heat the olive oil in a clean frying pan.Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham.Add to the pan fry for three minutes on each side, or until cooked through.Squeeze over the lemon juice and remove from the heat.To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. For the sautéed potato, heat the olive oil in a frying pan over a medium heat. For the sautéed potato, heat the olive oil in a frying pan over a medium heat. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden. Season with salt and freshly ground black pepper and sprinkle over the chives. Season with salt and freshly ground black pepper and sprinkle over the chives. For the sea bass, heat the olive oil in a clean frying pan. For the sea bass, heat the olive oil in a clean frying pan. Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham. Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham. Add to the pan fry for three minutes on each side, or until cooked through. Add to the pan fry for three minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. Squeeze over the lemon juice and remove from the heat. To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top."
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} | 73c6c336445258a34dde07a67510e117b2ce3d5c28ab4e6d9039cd1d9dd252a9 | Braised oxtail recipe
An average of 2.8 out of 5 stars from 4 ratings Slow and low is the key to braised oxtail – this version also uses two types of paprika and generous glug of a secret boozy ingredient. 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped1 carrot, finely chopped1 stick of celery, finely chopped1 tsp sweet smoked paprika 1 tsp hot smoked paprika 200ml/7fl oz sherry, ideally palo cortado 1 litre/1¾ pint chicken stock 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped 1 carrot, finely chopped 1 stick of celery, finely chopped 1 tsp sweet smoked paprika 1 tsp hot smoked paprika 200ml/7fl oz sherry, ideally palo cortado 1 litre/1¾ pint chicken stock 4 slices sourdough4 tbsp olive oil 1 garlic clove, peeled and left whole 4 slices sourdough 4 tbsp olive oil 1 garlic clove, peeled and left whole Method Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. | {
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"title": "Braised oxtail recipe",
"content": "An average of 2.8 out of 5 stars from 4 ratings Slow and low is the key to braised oxtail – this version also uses two types of paprika and generous glug of a secret boozy ingredient. 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped1 carrot, finely chopped1 stick of celery, finely chopped1 tsp sweet smoked paprika 1 tsp hot smoked paprika 200ml/7fl oz sherry, ideally palo cortado 1 litre/1¾ pint chicken stock 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped 1 carrot, finely chopped 1 stick of celery, finely chopped 1 tsp sweet smoked paprika 1 tsp hot smoked paprika 200ml/7fl oz sherry, ideally palo cortado 1 litre/1¾ pint chicken stock 4 slices sourdough4 tbsp olive oil 1 garlic clove, peeled and left whole 4 slices sourdough 4 tbsp olive oil 1 garlic clove, peeled and left whole Method Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail."
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} | 87c0d1bd8a8b512c121e8444d663ca17ff2d3966eb4fec20af17b0084361a82d | Butternut squash and gruyere pasties recipe
An average of 5.0 out of 5 stars from 1 rating 1 tbsp light olive oil125g/5oz Serrano ham, cubed 2 tbsp fresh sage, sliced225g/8oz butternut squash, cut into 1cm/½in cubes1 medium onion, very finely sliced140g/5oz Gruyère, grated3 tbsp double cream2 x 375g/13oz sheets of ready-made short-crust pastry1 free-range eggMaldon sea salt and freshly ground white pepper 1 tbsp light olive oil 125g/5oz Serrano ham, cubed 2 tbsp fresh sage, sliced 225g/8oz butternut squash, cut into 1cm/½in cubes 1 medium onion, very finely sliced 140g/5oz Gruyère, grated 3 tbsp double cream 2 x 375g/13oz sheets of ready-made short-crust pastry 1 free-range egg Maldon sea salt and freshly ground white pepper Method Preheat the oven to 200C/400F/Gas 6.Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper.Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream.Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty.Whisk the egg up and add a teaspoon of water to make egg wash.Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three.Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through. Serve hot or at room temperature. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper. Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper. Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream. Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream. Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty. Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty. Whisk the egg up and add a teaspoon of water to make egg wash. Whisk the egg up and add a teaspoon of water to make egg wash. Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three. Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three. Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through. Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through. Serve hot or at room temperature. Serve hot or at room temperature. | {
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"title": "Butternut squash and gruyere pasties recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 tbsp light olive oil125g/5oz Serrano ham, cubed 2 tbsp fresh sage, sliced225g/8oz butternut squash, cut into 1cm/½in cubes1 medium onion, very finely sliced140g/5oz Gruyère, grated3 tbsp double cream2 x 375g/13oz sheets of ready-made short-crust pastry1 free-range eggMaldon sea salt and freshly ground white pepper 1 tbsp light olive oil 125g/5oz Serrano ham, cubed 2 tbsp fresh sage, sliced 225g/8oz butternut squash, cut into 1cm/½in cubes 1 medium onion, very finely sliced 140g/5oz Gruyère, grated 3 tbsp double cream 2 x 375g/13oz sheets of ready-made short-crust pastry 1 free-range egg Maldon sea salt and freshly ground white pepper Method Preheat the oven to 200C/400F/Gas 6.Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper.Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream.Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty.Whisk the egg up and add a teaspoon of water to make egg wash.Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three.Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through. Serve hot or at room temperature. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper. Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper. Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream. Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream. Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty. Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty. Whisk the egg up and add a teaspoon of water to make egg wash. Whisk the egg up and add a teaspoon of water to make egg wash. Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three. Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three. Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through. Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through. Serve hot or at room temperature. Serve hot or at room temperature."
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} | b38899062400e3015fd0ec677b4f4dbf189164b23a869ece96147063a38c71f5 | Basic jasmine rice recipe
An average of 3.0 out of 5 stars from 4 ratings The authentic way to cook fragrant Jasmine rice. 350g/12oz jasmine rice, rinsed until the water runs clear600ml/1 pint boiling water 350g/12oz jasmine rice, rinsed until the water runs clear 600ml/1 pint boiling water Method Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender.Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. | {
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"title": "Basic jasmine rice recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings The authentic way to cook fragrant Jasmine rice. 350g/12oz jasmine rice, rinsed until the water runs clear600ml/1 pint boiling water 350g/12oz jasmine rice, rinsed until the water runs clear 600ml/1 pint boiling water Method Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender.Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately."
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} | 5e2c37c0d42b090bb6eec1fca7d28b4d43cf7ec628d9b20e26bedcd117a4c3b1 | Yoghurt, marjoram and pul biber flatbreads recipe
An average of 4.5 out of 5 stars from 8 ratings Sabrina Ghayour shows you how to make easy flatbreads flavoured with marjoram and pul biber (also known as Aleppo pepper). The yoghurt keeps them tender and soft. 200g/7oz Greek-style yoghurt200g/7oz self-raising flour, plus extra for dusting1 level tsp baking powder2 tsp dried marjoram1 tsp pul biber chilli flakes (Aleppo pepper)1 tsp garlic granulesdrizzle olive oilsea salt flakes and freshly ground black pepper 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for dusting 1 level tsp baking powder 2 tsp dried marjoram 1 tsp pul biber chilli flakes (Aleppo pepper) 1 tsp garlic granules drizzle olive oil sea salt flakes and freshly ground black pepper 50g/1¾oz butter1 fat garlic clove, crushed 50g/1¾oz butter 1 fat garlic clove, crushed Method Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough.Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture).Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious.Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way.If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. | {
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"title": "Yoghurt, marjoram and pul biber flatbreads recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings Sabrina Ghayour shows you how to make easy flatbreads flavoured with marjoram and pul biber (also known as Aleppo pepper). The yoghurt keeps them tender and soft. 200g/7oz Greek-style yoghurt200g/7oz self-raising flour, plus extra for dusting1 level tsp baking powder2 tsp dried marjoram1 tsp pul biber chilli flakes (Aleppo pepper)1 tsp garlic granulesdrizzle olive oilsea salt flakes and freshly ground black pepper 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for dusting 1 level tsp baking powder 2 tsp dried marjoram 1 tsp pul biber chilli flakes (Aleppo pepper) 1 tsp garlic granules drizzle olive oil sea salt flakes and freshly ground black pepper 50g/1¾oz butter1 fat garlic clove, crushed 50g/1¾oz butter 1 fat garlic clove, crushed Method Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough.Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture).Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious.Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way.If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve."
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} | e5cc359a8fc887bbb0f07b6d2fe2ad669a75af647baabb61c28efae61eebdac7 | Rose, lychee and raspberry tart recipe
For the pastry, preheat the oven to 200C/400F/Gas 6. Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes.On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour.Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat.Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed. Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg. Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool.For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth. In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat. Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill. For the mini macaroons, preheat the oven 180C/350F/Gas 4. In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed. In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes. Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar. Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon. Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill.For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool.Once the jam has cooled, use it to paint each of the remaining raspberries.Preheat the oven to 180C/350F/Gas 4.Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve.To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others. For the pastry, preheat the oven to 200C/400F/Gas 6. For the pastry, preheat the oven to 200C/400F/Gas 6. Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes. Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes. On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour. On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour. Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat. Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat. Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed. Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed. Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg. Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg. Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool. Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool. For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth. For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth. In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat. In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat. Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill. Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill. For the mini macaroons, preheat the oven 180C/350F/Gas 4. For the mini macaroons, preheat the oven 180C/350F/Gas 4. In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed. In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed. In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes. In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes. Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar. Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar. Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon. Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon. Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill. Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill. For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool. For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool. Once the jam has cooled, use it to paint each of the remaining raspberries. Once the jam has cooled, use it to paint each of the remaining raspberries. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve. Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve. To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others. To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others. | {
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"title": "Rose, lychee and raspberry tart recipe",
"content": "For the pastry, preheat the oven to 200C/400F/Gas 6. Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes.On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour.Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat.Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed. Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg. Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool.For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth. In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat. Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill. For the mini macaroons, preheat the oven 180C/350F/Gas 4. In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed. In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes. Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar. Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon. Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill.For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool.Once the jam has cooled, use it to paint each of the remaining raspberries.Preheat the oven to 180C/350F/Gas 4.Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve.To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others. For the pastry, preheat the oven to 200C/400F/Gas 6. For the pastry, preheat the oven to 200C/400F/Gas 6. Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes. Combine the flour, butter and icing sugar in a food processor. Add the egg yolks and rose water and mix together into a dough then transfer to the freezer to chill for 10 minutes. On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour. On a floured surface, roll out the pastry 2-3mm/ 1/8in thick. Press into a flan tin, leaving any surplus pastry overhanging the edge, cover with scrunched up baking paper and put baking beans on top (to stop the pastry base puffing up when baking). Bake in the oven for 15-20 minutes or until the pastry just begins to colour. Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat. Meanwhile, for the caramelised almonds, break up the almonds in a food processor, then transfer them to a clean dry frying pan and toast until they are an even golden-brown. Remove from the heat. Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed. Line a baking tray with greaseproof paper and spread the almonds over it in an even layer. In a small pan, make a caramel by heating the sugar and one tablespoon of water over a medium/high heat. When all the sugar has dissolved and the caramel has turned a golden-brown colour, pour it over the almonds. Set aside until the caramel is completely cool and has hardened, then blend briefly in a food processor until crushed. Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg. Remove the pastry from the oven and take off the greaseproof paper and baking beans. Trim any excess pastry with a knife and brush the case with beaten egg. Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool. Press half of the caramelised almonds into the sides and base of the pastry. Bake the tart case for another 10 minutes, until golden-brown. Remove from the oven and set aside to cool. For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth. For the lychee crème pâtissière, whisk the egg yolks, 70g/2½oz of the sugar and all the flour and cornflour in a large bowl until smooth. In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat. In a pan, heat the milk and the remaining 70g/2½oz sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat. Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill. Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill. For the mini macaroons, preheat the oven 180C/350F/Gas 4. For the mini macaroons, preheat the oven 180C/350F/Gas 4. In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed. In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed until stiff peaks form when the whisk is removed. In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes. In a pan, heat the sugar and 35ml/1fl oz water to 118C/245F (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm/¾in circles onto a baking tray lined with greaseproof paper. Set the macaroons aside to form a crust, for at least 30 minutes. Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar. Meanwhile make the crème mascarpone. Place a heat-proof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until hot. Remove from the heat and add the liqueur, rose water and agar-agar. Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon. Place the bowl back on top of the pan of simmering water, and whisk for 4-5 minutes, or until the crème is thick enough to coat the back of a spoon. Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill. Fill a large bowl with iced water and sit the crème bowl in it. When the crème has cooled slightly, whisk in the mascarpone, then transfer to the fridge to chill. For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool. For the jam glaze, put a small saucer in the freezer. Mash one punnet of raspberries with a fork and push through a sieve in to a medium sized pan. Place over a medium heat and cook for five minutes before adding the sugar. Bring to the boil and cook for 5-10 minutes more, or until it has reached the setting point (test this by placing a spoon full of jam on the chilled saucer. Let the jam cool for a minute and then push it gently with your finger: if the jam wrinkles, it has reached its setting point). Remove the pan from the heat and set aside to cool. Once the jam has cooled, use it to paint each of the remaining raspberries. Once the jam has cooled, use it to paint each of the remaining raspberries. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve. Bake the rested macaroons in the preheated oven for 12 minutes. Remove from the oven and transfer to the fridge until ready to serve. To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others. To serve, remove the pastry base from the flan tin. Pipe the cooled lychee crème pâtissière onto the pastry base and smooth the top to make a flat layer. Place glazed raspberries on top in straight, parallel lines, leaving a raspberry’s width between each one. Pipe small swirls of the cooled crème mascarpone in the spaces between the raspberries and place a mini macaroon on top of every third swirl and sprinkle caramelised almonds onto the others."
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} | 473c04ebc050b929dea85a97661dd8e86dbd7651f5c23ab0afc13859f081c24b | Roast potato chaat recipe
An average of 4.0 out of 5 stars from 1 rating Cover golden roast potatoes in an aromatic chaat masala. You’ll make enough of the spice mix to use in other recipes. 50g/1¾oz coriander seeds50g/1¾oz cumin seeds10g/⅓oz ajwain30g/1oz amchoor (dried mango powder)10g/⅓oz garam masala20g/¾oz black salt powder4 tsp Kashmiri chilli powder2 tsp citric acid 50g/1¾oz coriander seeds 50g/1¾oz cumin seeds 10g/⅓oz ajwain 30g/1oz amchoor (dried mango powder) 10g/⅓oz garam masala 20g/¾oz black salt powder 4 tsp Kashmiri chilli powder 2 tsp citric acid 1–1.2kg/2lb 4oz–2lb 10oz floury potatoes, peeled and cut roughly into 5cm/2in chunks100ml/3½fl oz rapeseed oil 1 tsp chilli powder¼ tsp garlic powder salt 1–1.2kg/2lb 4oz–2lb 10oz floury potatoes, peeled and cut roughly into 5cm/2in chunks 100ml/3½fl oz rapeseed oil 1 tsp chilli powder ¼ tsp garlic powder salt Method To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool.Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder. Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry.Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot.Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little. Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown.Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve. To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool. To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool. Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder. Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry. Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry. Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot. Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot. Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little. Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little. Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown. Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown. Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve. Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve. Recipe tips Store the chaat masala in an airtight container to use in curries, pilaus and more. | {
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"title": "Roast potato chaat recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Cover golden roast potatoes in an aromatic chaat masala. You’ll make enough of the spice mix to use in other recipes. 50g/1¾oz coriander seeds50g/1¾oz cumin seeds10g/⅓oz ajwain30g/1oz amchoor (dried mango powder)10g/⅓oz garam masala20g/¾oz black salt powder4 tsp Kashmiri chilli powder2 tsp citric acid 50g/1¾oz coriander seeds 50g/1¾oz cumin seeds 10g/⅓oz ajwain 30g/1oz amchoor (dried mango powder) 10g/⅓oz garam masala 20g/¾oz black salt powder 4 tsp Kashmiri chilli powder 2 tsp citric acid 1–1.2kg/2lb 4oz–2lb 10oz floury potatoes, peeled and cut roughly into 5cm/2in chunks100ml/3½fl oz rapeseed oil 1 tsp chilli powder¼ tsp garlic powder salt 1–1.2kg/2lb 4oz–2lb 10oz floury potatoes, peeled and cut roughly into 5cm/2in chunks 100ml/3½fl oz rapeseed oil 1 tsp chilli powder ¼ tsp garlic powder salt Method To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool.Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder. Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry.Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot.Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little. Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown.Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve. To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool. To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool. Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder. Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry. Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry. Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot. Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot. Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little. Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little. Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown. Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown. Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve. Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve. Recipe tips Store the chaat masala in an airtight container to use in curries, pilaus and more."
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} | d44db4d75ec7015b802439f6cc41a7d57bf1231a906da235be2c7d55e0067512 | Masala Machchi recipe
An average of 4.6 out of 5 stars from 5 ratings This spiced fried fish is delicious served with an Indian salad. 4 cod fillets weighing 100-120g/3½-4½oz each1 tbsp lime juicepinch salt 4 cod fillets weighing 100-120g/3½-4½oz each 1 tbsp lime juice pinch salt 1 tbsp ginger or garlic paste½ tsp turmeric powder½ tsp red chilli powder or crushed black pepper ¼ tsp garam masala powder½ tsp mango powder½ tsp ajwain seeds (optional)100g/4½oz gram flour1 tbsp cornflour1 drop orange colour (optional)120ml/4¼fl oz sparkling water 1 tbsp ginger or garlic paste ½ tsp turmeric powder ½ tsp red chilli powder or crushed black pepper ¼ tsp garam masala powder ½ tsp mango powder ½ tsp ajwain seeds (optional) 100g/4½oz gram flour 1 tbsp cornflour 1 drop orange colour (optional) 120ml/4¼fl oz sparkling water oil in a wok to deep fry1 tsp chaat masala oil in a wok to deep fry 1 tsp chaat masala 1 small cucumber thick sliced2 medium tomatoes, sliced½ medium red onion, peeled and sliced10 sprigs of coriander leaves 1 small cucumber thick sliced 2 medium tomatoes, sliced ½ medium red onion, peeled and sliced 10 sprigs of coriander leaves sea salt to tastepinch freshly ground black pepper or red chilli powder1 tsp lime juice½ tsp salad oil or olive oil sea salt to taste pinch freshly ground black pepper or red chilli powder 1 tsp lime juice ½ tsp salad oil or olive oil Method Marinate the fish with lime juice and salt and keep aside for 20 minutes. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Wipe the fish with kitchen paper or towel to remove excess moisture. Marinate the fish in the batter for further ten minutes. Heat oil in the wok and fry the fillets over medium heat until crisp.Remove, place on kitchen towel and sprinkle with chaat masala powder.To make the salad mix all the salad ingredients together. Mix the dressing ingredients together, and toss the salad in the dressing. Serve the crisp fried fish on the salad. Marinate the fish with lime juice and salt and keep aside for 20 minutes. Marinate the fish with lime juice and salt and keep aside for 20 minutes. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Wipe the fish with kitchen paper or towel to remove excess moisture. Wipe the fish with kitchen paper or towel to remove excess moisture. Marinate the fish in the batter for further ten minutes. Marinate the fish in the batter for further ten minutes. Heat oil in the wok and fry the fillets over medium heat until crisp. Heat oil in the wok and fry the fillets over medium heat until crisp. Remove, place on kitchen towel and sprinkle with chaat masala powder. Remove, place on kitchen towel and sprinkle with chaat masala powder. To make the salad mix all the salad ingredients together. To make the salad mix all the salad ingredients together. Mix the dressing ingredients together, and toss the salad in the dressing. Mix the dressing ingredients together, and toss the salad in the dressing. Serve the crisp fried fish on the salad. Serve the crisp fried fish on the salad. | {
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"title": "Masala Machchi recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings This spiced fried fish is delicious served with an Indian salad. 4 cod fillets weighing 100-120g/3½-4½oz each1 tbsp lime juicepinch salt 4 cod fillets weighing 100-120g/3½-4½oz each 1 tbsp lime juice pinch salt 1 tbsp ginger or garlic paste½ tsp turmeric powder½ tsp red chilli powder or crushed black pepper ¼ tsp garam masala powder½ tsp mango powder½ tsp ajwain seeds (optional)100g/4½oz gram flour1 tbsp cornflour1 drop orange colour (optional)120ml/4¼fl oz sparkling water 1 tbsp ginger or garlic paste ½ tsp turmeric powder ½ tsp red chilli powder or crushed black pepper ¼ tsp garam masala powder ½ tsp mango powder ½ tsp ajwain seeds (optional) 100g/4½oz gram flour 1 tbsp cornflour 1 drop orange colour (optional) 120ml/4¼fl oz sparkling water oil in a wok to deep fry1 tsp chaat masala oil in a wok to deep fry 1 tsp chaat masala 1 small cucumber thick sliced2 medium tomatoes, sliced½ medium red onion, peeled and sliced10 sprigs of coriander leaves 1 small cucumber thick sliced 2 medium tomatoes, sliced ½ medium red onion, peeled and sliced 10 sprigs of coriander leaves sea salt to tastepinch freshly ground black pepper or red chilli powder1 tsp lime juice½ tsp salad oil or olive oil sea salt to taste pinch freshly ground black pepper or red chilli powder 1 tsp lime juice ½ tsp salad oil or olive oil Method Marinate the fish with lime juice and salt and keep aside for 20 minutes. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Wipe the fish with kitchen paper or towel to remove excess moisture. Marinate the fish in the batter for further ten minutes. Heat oil in the wok and fry the fillets over medium heat until crisp.Remove, place on kitchen towel and sprinkle with chaat masala powder.To make the salad mix all the salad ingredients together. Mix the dressing ingredients together, and toss the salad in the dressing. Serve the crisp fried fish on the salad. Marinate the fish with lime juice and salt and keep aside for 20 minutes. Marinate the fish with lime juice and salt and keep aside for 20 minutes. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Wipe the fish with kitchen paper or towel to remove excess moisture. Wipe the fish with kitchen paper or towel to remove excess moisture. Marinate the fish in the batter for further ten minutes. Marinate the fish in the batter for further ten minutes. Heat oil in the wok and fry the fillets over medium heat until crisp. Heat oil in the wok and fry the fillets over medium heat until crisp. Remove, place on kitchen towel and sprinkle with chaat masala powder. Remove, place on kitchen towel and sprinkle with chaat masala powder. To make the salad mix all the salad ingredients together. To make the salad mix all the salad ingredients together. Mix the dressing ingredients together, and toss the salad in the dressing. Mix the dressing ingredients together, and toss the salad in the dressing. Serve the crisp fried fish on the salad. Serve the crisp fried fish on the salad."
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} | cfd0d21854e2d07d8a7a5ff0379a1632058a2ff28e8f36663f66e6f789b2c6fb | Paneer curry and deep-fried puris recipe
Paneer butter masala and puris An average of 5.0 out of 5 stars from 5 ratings A decadent and creamy vegetarian curry accompanied by crispy, deep-fried puris. 4 tbsp ghee or vegetable oil½ tsp cumin seeds4 green cardamom pods2 black cardamom pods1 bay leaf1 large onion, finely chopped1½ tsp salt½ tsp ground white pepper1 tbsp ginger and garlic paste1½ tsp red chilli powder4 ripe tomatoes, puréed2 tbsp full-fat milk powder1 tbsp Greek yoghurt1 tbsp cashew nut paste or butter1kg/2lb 4oz paneer, cut into rounds and trimmings reserved1 tbsp dried fenugreek leaves½ tsp ground garam masala½ tsp sugar3 tbsp single cream25g/1oz butter, chilled 1 tbsp chopped fresh coriander, to garnish½ lemon, juice only, to serve 4 tbsp ghee or vegetable oil ½ tsp cumin seeds 4 green cardamom pods 2 black cardamom pods 1 bay leaf 1 large onion, finely chopped 1½ tsp salt ½ tsp ground white pepper 1 tbsp ginger and garlic paste 1½ tsp red chilli powder 4 ripe tomatoes, puréed 2 tbsp full-fat milk powder 1 tbsp Greek yoghurt 1 tbsp cashew nut paste or butter 1kg/2lb 4oz paneer, cut into rounds and trimmings reserved 1 tbsp dried fenugreek leaves ½ tsp ground garam masala ½ tsp sugar 3 tbsp single cream 25g/1oz butter, chilled 1 tbsp chopped fresh coriander, to garnish ½ lemon, juice only, to serve 500g/1lb 2oz plain or chapati flour (or half and half)2 tsp salt½ tsp sugar1 tsp ajwain seeds1 tsp nigella seeds1 tbsp ghee or oil2 tbsp vegetable oil, plus extra for deep-frying 500g/1lb 2oz plain or chapati flour (or half and half) 2 tsp salt ½ tsp sugar 1 tsp ajwain seeds 1 tsp nigella seeds 1 tbsp ghee or oil 2 tbsp vegetable oil, plus extra for deep-frying Method To make the masala, heat the ghee in a heavy-based casserole dish. Add the cumin seeds, green and black cardamom pods and the bay leaf and let them crackle. Add the onion and sauté over a medium heat for 4–5 minutes, stirring constantly. Add the salt, reduce the heat to low, cover with a lid and cook for 10–12 minutes, until the onion has softened to bring out its natural sweetness. Add the white pepper, ginger and garlic paste and red chilli powder and cook for 3–5 minutes over a low heat, stirring constantly. Add the tomatoes and cook for a further 10–12 minutes over a low heat until the tomatoes are reduced by half and the ghee begins to separate from the sides of the pan. Meanwhile, to make the puris, mix together the flour, salt, sugar and seeds in a bowl. Rub the ghee into the flour mixture with your fingers until well incorporated. Make a well in the centre of the flour mixture and gradually pour in 250ml/9fl oz water, mixing to make a stiff dough. Work the dough well with your hands, cover with a damp cloth and set aside for 15 minutes. Divide the dough into 20 equal pieces and cover again. Preheat a deep-fat fryer to 180C or preheat some oil in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take one dough piece at a time and mould into a smooth ball. Apply a little of the vegetable oil to the dough and roll out on a work surface to make a circular disc approximately 10cm/4in in diameter. Deep-fry the puris until crisp, golden and puffed up. Keep warm while you finish the masala. Stir the milk powder and yoghurt into the masala. Add the cashew nut paste and cook for another 3–5 minutes. Add the paneer rounds and gently stir for a minute or two, taking care not to break the paneer. Add the paneer trimmings, fenugreek, garam masala and sugar, finish with the cream and simmer for another minute or two. Add the butter and stir to emulsify the butter in the sauce but do not allow to boil. Garnish the masala with coriander and squeeze over the lemon juice. Serve with the puris. To make the masala, heat the ghee in a heavy-based casserole dish. Add the cumin seeds, green and black cardamom pods and the bay leaf and let them crackle. Add the onion and sauté over a medium heat for 4–5 minutes, stirring constantly. Add the salt, reduce the heat to low, cover with a lid and cook for 10–12 minutes, until the onion has softened to bring out its natural sweetness. To make the masala, heat the ghee in a heavy-based casserole dish. Add the cumin seeds, green and black cardamom pods and the bay leaf and let them crackle. Add the onion and sauté over a medium heat for 4–5 minutes, stirring constantly. Add the salt, reduce the heat to low, cover with a lid and cook for 10–12 minutes, until the onion has softened to bring out its natural sweetness. Add the white pepper, ginger and garlic paste and red chilli powder and cook for 3–5 minutes over a low heat, stirring constantly. Add the tomatoes and cook for a further 10–12 minutes over a low heat until the tomatoes are reduced by half and the ghee begins to separate from the sides of the pan. Add the white pepper, ginger and garlic paste and red chilli powder and cook for 3–5 minutes over a low heat, stirring constantly. Add the tomatoes and cook for a further 10–12 minutes over a low heat until the tomatoes are reduced by half and the ghee begins to separate from the sides of the pan. Meanwhile, to make the puris, mix together the flour, salt, sugar and seeds in a bowl. Rub the ghee into the flour mixture with your fingers until well incorporated. Make a well in the centre of the flour mixture and gradually pour in 250ml/9fl oz water, mixing to make a stiff dough. Work the dough well with your hands, cover with a damp cloth and set aside for 15 minutes. Divide the dough into 20 equal pieces and cover again. Meanwhile, to make the puris, mix together the flour, salt, sugar and seeds in a bowl. Rub the ghee into the flour mixture with your fingers until well incorporated. Make a well in the centre of the flour mixture and gradually pour in 250ml/9fl oz water, mixing to make a stiff dough. Work the dough well with your hands, cover with a damp cloth and set aside for 15 minutes. Divide the dough into 20 equal pieces and cover again. Preheat a deep-fat fryer to 180C or preheat some oil in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take one dough piece at a time and mould into a smooth ball. Apply a little of the vegetable oil to the dough and roll out on a work surface to make a circular disc approximately 10cm/4in in diameter. Deep-fry the puris until crisp, golden and puffed up. Keep warm while you finish the masala. Preheat a deep-fat fryer to 180C or preheat some oil in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take one dough piece at a time and mould into a smooth ball. Apply a little of the vegetable oil to the dough and roll out on a work surface to make a circular disc approximately 10cm/4in in diameter. Deep-fry the puris until crisp, golden and puffed up. Keep warm while you finish the masala. Stir the milk powder and yoghurt into the masala. Add the cashew nut paste and cook for another 3–5 minutes. Add the paneer rounds and gently stir for a minute or two, taking care not to break the paneer. Add the paneer trimmings, fenugreek, garam masala and sugar, finish with the cream and simmer for another minute or two. Add the butter and stir to emulsify the butter in the sauce but do not allow to boil. Stir the milk powder and yoghurt into the masala. Add the cashew nut paste and cook for another 3–5 minutes. Add the paneer rounds and gently stir for a minute or two, taking care not to break the paneer. Add the paneer trimmings, fenugreek, garam masala and sugar, finish with the cream and simmer for another minute or two. Add the butter and stir to emulsify the butter in the sauce but do not allow to boil. Garnish the masala with coriander and squeeze over the lemon juice. Serve with the puris. Garnish the masala with coriander and squeeze over the lemon juice. Serve with the puris. | {
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"title": "Paneer curry and deep-fried puris recipe",
"content": "Paneer butter masala and puris An average of 5.0 out of 5 stars from 5 ratings A decadent and creamy vegetarian curry accompanied by crispy, deep-fried puris. 4 tbsp ghee or vegetable oil½ tsp cumin seeds4 green cardamom pods2 black cardamom pods1 bay leaf1 large onion, finely chopped1½ tsp salt½ tsp ground white pepper1 tbsp ginger and garlic paste1½ tsp red chilli powder4 ripe tomatoes, puréed2 tbsp full-fat milk powder1 tbsp Greek yoghurt1 tbsp cashew nut paste or butter1kg/2lb 4oz paneer, cut into rounds and trimmings reserved1 tbsp dried fenugreek leaves½ tsp ground garam masala½ tsp sugar3 tbsp single cream25g/1oz butter, chilled 1 tbsp chopped fresh coriander, to garnish½ lemon, juice only, to serve 4 tbsp ghee or vegetable oil ½ tsp cumin seeds 4 green cardamom pods 2 black cardamom pods 1 bay leaf 1 large onion, finely chopped 1½ tsp salt ½ tsp ground white pepper 1 tbsp ginger and garlic paste 1½ tsp red chilli powder 4 ripe tomatoes, puréed 2 tbsp full-fat milk powder 1 tbsp Greek yoghurt 1 tbsp cashew nut paste or butter 1kg/2lb 4oz paneer, cut into rounds and trimmings reserved 1 tbsp dried fenugreek leaves ½ tsp ground garam masala ½ tsp sugar 3 tbsp single cream 25g/1oz butter, chilled 1 tbsp chopped fresh coriander, to garnish ½ lemon, juice only, to serve 500g/1lb 2oz plain or chapati flour (or half and half)2 tsp salt½ tsp sugar1 tsp ajwain seeds1 tsp nigella seeds1 tbsp ghee or oil2 tbsp vegetable oil, plus extra for deep-frying 500g/1lb 2oz plain or chapati flour (or half and half) 2 tsp salt ½ tsp sugar 1 tsp ajwain seeds 1 tsp nigella seeds 1 tbsp ghee or oil 2 tbsp vegetable oil, plus extra for deep-frying Method To make the masala, heat the ghee in a heavy-based casserole dish. Add the cumin seeds, green and black cardamom pods and the bay leaf and let them crackle. Add the onion and sauté over a medium heat for 4–5 minutes, stirring constantly. Add the salt, reduce the heat to low, cover with a lid and cook for 10–12 minutes, until the onion has softened to bring out its natural sweetness. Add the white pepper, ginger and garlic paste and red chilli powder and cook for 3–5 minutes over a low heat, stirring constantly. Add the tomatoes and cook for a further 10–12 minutes over a low heat until the tomatoes are reduced by half and the ghee begins to separate from the sides of the pan. Meanwhile, to make the puris, mix together the flour, salt, sugar and seeds in a bowl. Rub the ghee into the flour mixture with your fingers until well incorporated. Make a well in the centre of the flour mixture and gradually pour in 250ml/9fl oz water, mixing to make a stiff dough. Work the dough well with your hands, cover with a damp cloth and set aside for 15 minutes. Divide the dough into 20 equal pieces and cover again. Preheat a deep-fat fryer to 180C or preheat some oil in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take one dough piece at a time and mould into a smooth ball. Apply a little of the vegetable oil to the dough and roll out on a work surface to make a circular disc approximately 10cm/4in in diameter. Deep-fry the puris until crisp, golden and puffed up. Keep warm while you finish the masala. Stir the milk powder and yoghurt into the masala. Add the cashew nut paste and cook for another 3–5 minutes. Add the paneer rounds and gently stir for a minute or two, taking care not to break the paneer. Add the paneer trimmings, fenugreek, garam masala and sugar, finish with the cream and simmer for another minute or two. Add the butter and stir to emulsify the butter in the sauce but do not allow to boil. Garnish the masala with coriander and squeeze over the lemon juice. Serve with the puris. To make the masala, heat the ghee in a heavy-based casserole dish. Add the cumin seeds, green and black cardamom pods and the bay leaf and let them crackle. Add the onion and sauté over a medium heat for 4–5 minutes, stirring constantly. Add the salt, reduce the heat to low, cover with a lid and cook for 10–12 minutes, until the onion has softened to bring out its natural sweetness. To make the masala, heat the ghee in a heavy-based casserole dish. Add the cumin seeds, green and black cardamom pods and the bay leaf and let them crackle. Add the onion and sauté over a medium heat for 4–5 minutes, stirring constantly. Add the salt, reduce the heat to low, cover with a lid and cook for 10–12 minutes, until the onion has softened to bring out its natural sweetness. Add the white pepper, ginger and garlic paste and red chilli powder and cook for 3–5 minutes over a low heat, stirring constantly. Add the tomatoes and cook for a further 10–12 minutes over a low heat until the tomatoes are reduced by half and the ghee begins to separate from the sides of the pan. Add the white pepper, ginger and garlic paste and red chilli powder and cook for 3–5 minutes over a low heat, stirring constantly. Add the tomatoes and cook for a further 10–12 minutes over a low heat until the tomatoes are reduced by half and the ghee begins to separate from the sides of the pan. Meanwhile, to make the puris, mix together the flour, salt, sugar and seeds in a bowl. Rub the ghee into the flour mixture with your fingers until well incorporated. Make a well in the centre of the flour mixture and gradually pour in 250ml/9fl oz water, mixing to make a stiff dough. Work the dough well with your hands, cover with a damp cloth and set aside for 15 minutes. Divide the dough into 20 equal pieces and cover again. Meanwhile, to make the puris, mix together the flour, salt, sugar and seeds in a bowl. Rub the ghee into the flour mixture with your fingers until well incorporated. Make a well in the centre of the flour mixture and gradually pour in 250ml/9fl oz water, mixing to make a stiff dough. Work the dough well with your hands, cover with a damp cloth and set aside for 15 minutes. Divide the dough into 20 equal pieces and cover again. Preheat a deep-fat fryer to 180C or preheat some oil in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take one dough piece at a time and mould into a smooth ball. Apply a little of the vegetable oil to the dough and roll out on a work surface to make a circular disc approximately 10cm/4in in diameter. Deep-fry the puris until crisp, golden and puffed up. Keep warm while you finish the masala. Preheat a deep-fat fryer to 180C or preheat some oil in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take one dough piece at a time and mould into a smooth ball. Apply a little of the vegetable oil to the dough and roll out on a work surface to make a circular disc approximately 10cm/4in in diameter. Deep-fry the puris until crisp, golden and puffed up. Keep warm while you finish the masala. Stir the milk powder and yoghurt into the masala. Add the cashew nut paste and cook for another 3–5 minutes. Add the paneer rounds and gently stir for a minute or two, taking care not to break the paneer. Add the paneer trimmings, fenugreek, garam masala and sugar, finish with the cream and simmer for another minute or two. Add the butter and stir to emulsify the butter in the sauce but do not allow to boil. Stir the milk powder and yoghurt into the masala. Add the cashew nut paste and cook for another 3–5 minutes. Add the paneer rounds and gently stir for a minute or two, taking care not to break the paneer. Add the paneer trimmings, fenugreek, garam masala and sugar, finish with the cream and simmer for another minute or two. Add the butter and stir to emulsify the butter in the sauce but do not allow to boil. Garnish the masala with coriander and squeeze over the lemon juice. Serve with the puris. Garnish the masala with coriander and squeeze over the lemon juice. Serve with the puris."
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} | 14188358ff48fbec44e1516fd06f3ce2d450054b87deb772e0f38aa78e117239 | Channa dal with crispy puris recipe
An average of 3.2 out of 5 stars from 5 ratings A warm and comforting dal that is packed with flavour and costs pennies. 150g/5½oz dried green marrow peas, soaked overnight and rinsed150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed½ tsp ground turmeric 150g/5½oz unsalted butter 2 tbsp oil or ghee2 tsp cumin seeds 3 green chillies, roughly chopped4 garlic cloves, slicedhandful curry leavespinch salt 2 tbsp fresh coriander, finely chopped 150g/5½oz dried green marrow peas, soaked overnight and rinsed 150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed ½ tsp ground turmeric 150g/5½oz unsalted butter 2 tbsp oil or ghee 2 tsp cumin seeds 3 green chillies, roughly chopped 4 garlic cloves, sliced handful curry leaves pinch salt 2 tbsp fresh coriander, finely chopped 300g/10½oz plain flour 30g/1oz wholemeal flour150g/5½oz fine semolina 1 tsp ajwain seeds 1 tsp cumin seeds, crushed1 tsp black peppercorns, crushed 1 tsp salt vegetable oil, for deep-frying 300g/10½oz plain flour 30g/1oz wholemeal flour 150g/5½oz fine semolina 1 tsp ajwain seeds 1 tsp cumin seeds, crushed 1 tsp black peppercorns, crushed 1 tsp salt vegetable oil, for deep-frying Method Put the marrow peas in a pan and cover with an inch of water. Bring to the boil and simmer for 40 minutes, skimming off the scum that rises to the surface. After 25 minutes, add the yellow split peas and top up the water if needed. Skim off the scum and stir in the turmeric. Once the peas are cooked, take off the heat and stir in the butter. Heat the oil in a frying pan and add the cumin seeds and green chillies. Fry for 30 seconds, then add the garlic and curry leaves and fry for a further 30 seconds. Stir the mixture into the dal and season well. To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. Gradually add the cold water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. Turn out the dough onto a lightly floured work surface. Knead for 1–2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.When the dough has chilled, divide it into golf-ball sized portions. Roll each out into 2mm thick flat discs. Heat the oil in a deep-fat fryer to 180C. Drop a piece of dough into the oil; if it rises to the surface, the oil is ready for frying. Carefully lower the puri into the hot oil one at a time. Fry for 30–45 seconds on each side, or until light golden-brown ad puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Ladle the dal onto serving plates. Pile 1–2 puri alongside each serving, scatter with coriander and serve. Put the marrow peas in a pan and cover with an inch of water. Bring to the boil and simmer for 40 minutes, skimming off the scum that rises to the surface. After 25 minutes, add the yellow split peas and top up the water if needed. Skim off the scum and stir in the turmeric. Put the marrow peas in a pan and cover with an inch of water. Bring to the boil and simmer for 40 minutes, skimming off the scum that rises to the surface. After 25 minutes, add the yellow split peas and top up the water if needed. Skim off the scum and stir in the turmeric. Once the peas are cooked, take off the heat and stir in the butter. Once the peas are cooked, take off the heat and stir in the butter. Heat the oil in a frying pan and add the cumin seeds and green chillies. Fry for 30 seconds, then add the garlic and curry leaves and fry for a further 30 seconds. Stir the mixture into the dal and season well. Heat the oil in a frying pan and add the cumin seeds and green chillies. Fry for 30 seconds, then add the garlic and curry leaves and fry for a further 30 seconds. Stir the mixture into the dal and season well. To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. Gradually add the cold water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. Gradually add the cold water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. Turn out the dough onto a lightly floured work surface. Knead for 1–2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. Turn out the dough onto a lightly floured work surface. Knead for 1–2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. When the dough has chilled, divide it into golf-ball sized portions. Roll each out into 2mm thick flat discs. When the dough has chilled, divide it into golf-ball sized portions. Roll each out into 2mm thick flat discs. Heat the oil in a deep-fat fryer to 180C. Drop a piece of dough into the oil; if it rises to the surface, the oil is ready for frying. Heat the oil in a deep-fat fryer to 180C. Drop a piece of dough into the oil; if it rises to the surface, the oil is ready for frying. Carefully lower the puri into the hot oil one at a time. Fry for 30–45 seconds on each side, or until light golden-brown ad puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Carefully lower the puri into the hot oil one at a time. Fry for 30–45 seconds on each side, or until light golden-brown ad puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Ladle the dal onto serving plates. Pile 1–2 puri alongside each serving, scatter with coriander and serve. Ladle the dal onto serving plates. Pile 1–2 puri alongside each serving, scatter with coriander and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/channa_dal_with_crispy_89406",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Channa dal with crispy puris recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings A warm and comforting dal that is packed with flavour and costs pennies. 150g/5½oz dried green marrow peas, soaked overnight and rinsed150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed½ tsp ground turmeric 150g/5½oz unsalted butter 2 tbsp oil or ghee2 tsp cumin seeds 3 green chillies, roughly chopped4 garlic cloves, slicedhandful curry leavespinch salt 2 tbsp fresh coriander, finely chopped 150g/5½oz dried green marrow peas, soaked overnight and rinsed 150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed ½ tsp ground turmeric 150g/5½oz unsalted butter 2 tbsp oil or ghee 2 tsp cumin seeds 3 green chillies, roughly chopped 4 garlic cloves, sliced handful curry leaves pinch salt 2 tbsp fresh coriander, finely chopped 300g/10½oz plain flour 30g/1oz wholemeal flour150g/5½oz fine semolina 1 tsp ajwain seeds 1 tsp cumin seeds, crushed1 tsp black peppercorns, crushed 1 tsp salt vegetable oil, for deep-frying 300g/10½oz plain flour 30g/1oz wholemeal flour 150g/5½oz fine semolina 1 tsp ajwain seeds 1 tsp cumin seeds, crushed 1 tsp black peppercorns, crushed 1 tsp salt vegetable oil, for deep-frying Method Put the marrow peas in a pan and cover with an inch of water. Bring to the boil and simmer for 40 minutes, skimming off the scum that rises to the surface. After 25 minutes, add the yellow split peas and top up the water if needed. Skim off the scum and stir in the turmeric. Once the peas are cooked, take off the heat and stir in the butter. Heat the oil in a frying pan and add the cumin seeds and green chillies. Fry for 30 seconds, then add the garlic and curry leaves and fry for a further 30 seconds. Stir the mixture into the dal and season well. To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. Gradually add the cold water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. Turn out the dough onto a lightly floured work surface. Knead for 1–2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.When the dough has chilled, divide it into golf-ball sized portions. Roll each out into 2mm thick flat discs. Heat the oil in a deep-fat fryer to 180C. Drop a piece of dough into the oil; if it rises to the surface, the oil is ready for frying. Carefully lower the puri into the hot oil one at a time. Fry for 30–45 seconds on each side, or until light golden-brown ad puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Ladle the dal onto serving plates. Pile 1–2 puri alongside each serving, scatter with coriander and serve. Put the marrow peas in a pan and cover with an inch of water. Bring to the boil and simmer for 40 minutes, skimming off the scum that rises to the surface. After 25 minutes, add the yellow split peas and top up the water if needed. Skim off the scum and stir in the turmeric. Put the marrow peas in a pan and cover with an inch of water. Bring to the boil and simmer for 40 minutes, skimming off the scum that rises to the surface. After 25 minutes, add the yellow split peas and top up the water if needed. Skim off the scum and stir in the turmeric. Once the peas are cooked, take off the heat and stir in the butter. Once the peas are cooked, take off the heat and stir in the butter. Heat the oil in a frying pan and add the cumin seeds and green chillies. Fry for 30 seconds, then add the garlic and curry leaves and fry for a further 30 seconds. Stir the mixture into the dal and season well. Heat the oil in a frying pan and add the cumin seeds and green chillies. Fry for 30 seconds, then add the garlic and curry leaves and fry for a further 30 seconds. Stir the mixture into the dal and season well. To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. Gradually add the cold water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. Gradually add the cold water, drawing more flour into the well as you go, until the mixture comes together as a firm dough. Turn out the dough onto a lightly floured work surface. Knead for 1–2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. Turn out the dough onto a lightly floured work surface. Knead for 1–2 minutes, then wrap in cling film and chill in the fridge for 30 minutes. When the dough has chilled, divide it into golf-ball sized portions. Roll each out into 2mm thick flat discs. When the dough has chilled, divide it into golf-ball sized portions. Roll each out into 2mm thick flat discs. Heat the oil in a deep-fat fryer to 180C. Drop a piece of dough into the oil; if it rises to the surface, the oil is ready for frying. Heat the oil in a deep-fat fryer to 180C. Drop a piece of dough into the oil; if it rises to the surface, the oil is ready for frying. Carefully lower the puri into the hot oil one at a time. Fry for 30–45 seconds on each side, or until light golden-brown ad puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Carefully lower the puri into the hot oil one at a time. Fry for 30–45 seconds on each side, or until light golden-brown ad puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Ladle the dal onto serving plates. Pile 1–2 puri alongside each serving, scatter with coriander and serve. Ladle the dal onto serving plates. Pile 1–2 puri alongside each serving, scatter with coriander and serve."
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} | 22c0c854d107b8eb66d1a86e63d2c075aa9e6448eb6ee0f562f2b831adf93b38 | Pear and raspberry frangipane tart recipe
For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved.Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool.For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill.For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water.Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup.Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge.Preheat the oven to 180C/160C Fan/Gas 4.For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender. Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour.Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife.Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle. Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much.Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved. Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool. Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool. For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill. For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill. For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water. For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water. Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup. Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup. Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge. Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender. For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender. Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour. Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour. Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife. Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife. Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle. Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle. Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much. Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much. Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold. Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/pear_and_raspberry_15343",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pear and raspberry frangipane tart recipe",
"content": "For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved.Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool.For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill.For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water.Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup.Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge.Preheat the oven to 180C/160C Fan/Gas 4.For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender. Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour.Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife.Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle. Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much.Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Add the jam sugar and a squeeze of lemon juice. Heat gently until the sugar is dissolved. Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool. Bring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Once ready, place the pan in a cold water bath and set aside to cool. For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill. For the pastry, beat the butter with a wooden spoon in large mixing bowl. Sift in the icing sugar, then add the ground almonds and salt and mix. Beat in the egg and vanilla paste, followed by the plain flour. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill. For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water. For the poached pear, add the pear to a small saucepan with enough water to cover. Add the caster sugar, lemon juice and star anise. Bring to the boil and simmer for 5-10 minutes. Once tender, remove from the water and pat dry with kitchen paper, reserving the water. Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup. Bring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup. Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge. Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Use the pastry to line a 23cm/9in tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender. For the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender. Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour. Beat the eggs with the Calvados, salt and the almond essence. Add a little of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour. Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife. Carefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife. Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle. Quarter and core the pear. Cut each quarter into 3 even slices. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Place a raspberry in between each pear slice and one in the middle. Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much. Bake for 45 minutes, or until cooked through. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much. Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold. Remove from the oven, brush the reduced poached pear syrup over the top and set aside. After a few minutes slide onto a wire rack to cool. Serve warm or cold."
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} | 7dcd5c1bbb6ba5e48c2c641c5414ed7a8ac949fabef55eebcb2c5df33227eb3e | Smoky romesco and tomato galette recipe
An average of 4.7 out of 5 stars from 7 ratings The romesco sauce used in the filling gives a creamy texture to this dairy-free and vegan tomato tart. 1 pack ready-rolled vegan puff pastry 1 pack ready-rolled vegan puff pastry 3 roasted red peppers handful almonds 4 garlic cloves 1 tsp sweet smoked paprika 2 tbsp red wine vinegar, to taste 2–4 olive oil 3 roasted red peppers handful almonds 4 garlic cloves 1 tsp sweet smoked paprika 2 tbsp red wine vinegar, to taste 2–4 olive oil 150g/5½oz ripe baby plum tomatoes dash olive oilsalt and freshly ground black pepper 150g/5½oz ripe baby plum tomatoes dash olive oil salt and freshly ground black pepper 2 tbsp maple syrup 2 tbsp almond milk 2 tbsp maple syrup 2 tbsp almond milk 1 bunch flatleaf parsley, finely chopped ½ bunch mint, finely chopped 1 tsp toasted cumin 1 shallot, finely chopped1 garlic clove, finely chopped4 tbsp olive oilsalt and freshly ground black pepper 1 bunch flatleaf parsley, finely chopped ½ bunch mint, finely chopped 1 tsp toasted cumin 1 shallot, finely chopped 1 garlic clove, finely chopped 4 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides.For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides. For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/romesco_tomato_galette_94589",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoky romesco and tomato galette recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings The romesco sauce used in the filling gives a creamy texture to this dairy-free and vegan tomato tart. 1 pack ready-rolled vegan puff pastry 1 pack ready-rolled vegan puff pastry 3 roasted red peppers handful almonds 4 garlic cloves 1 tsp sweet smoked paprika 2 tbsp red wine vinegar, to taste 2–4 olive oil 3 roasted red peppers handful almonds 4 garlic cloves 1 tsp sweet smoked paprika 2 tbsp red wine vinegar, to taste 2–4 olive oil 150g/5½oz ripe baby plum tomatoes dash olive oilsalt and freshly ground black pepper 150g/5½oz ripe baby plum tomatoes dash olive oil salt and freshly ground black pepper 2 tbsp maple syrup 2 tbsp almond milk 2 tbsp maple syrup 2 tbsp almond milk 1 bunch flatleaf parsley, finely chopped ½ bunch mint, finely chopped 1 tsp toasted cumin 1 shallot, finely chopped1 garlic clove, finely chopped4 tbsp olive oilsalt and freshly ground black pepper 1 bunch flatleaf parsley, finely chopped ½ bunch mint, finely chopped 1 tsp toasted cumin 1 shallot, finely chopped 1 garlic clove, finely chopped 4 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides.For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides. For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes."
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} | 7486d52a631c31ce9c4964cdd8998067d7f3cf4bbf8fb8f0b62be5b39b01cff9 | Slow cooked celeriac with pear and apple salsa recipe
Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa An average of 4.0 out of 5 stars from 4 ratings A super seasonal dish using slow cooked celeriac, with kimchi butter. Served with an apple and pear kimchi salsa. Delicious! 1kg/2 lb 4 oz celeriac, scrubbed and cleaned2 tbsp olive oil100g/3½ oz kimchi butter, see belowdrizzle rapeseed oil, for fryingsea salt 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt 225g/8 oz unsalted butter, softened150g/5½ oz kimchi, pureed1 tbsp gochujang 225g/8 oz unsalted butter, softened 150g/5½ oz kimchi, pureed 1 tbsp gochujang 150g/5½ oz kimchi, very finely chopped2 spring onions, thinly sliced1 small sharp apple (i.e. Granny Smith), finely diced1 nashi pear, finely diced1 baby cucumber, seeds removed and finely diced2 tbsp finely chopped coriander2 tsp sesame oil1 tsp rice vinegar½ tsp caster sugar1 lime, juice only 150g/5½ oz kimchi, very finely chopped 2 spring onions, thinly sliced 1 small sharp apple (i.e. Granny Smith), finely diced 1 nashi pear, finely diced 1 baby cucumber, seeds removed and finely diced 2 tbsp finely chopped coriander 2 tsp sesame oil 1 tsp rice vinegar ½ tsp caster sugar 1 lime, juice only 50g/1¾ oz puffed wild rice40g/1½ oz mix black and white sesame seeds2 spring onions, julienned2 tbsp shiso cress2 tbsp amaranth cress 50g/1¾ oz puffed wild rice 40g/1½ oz mix black and white sesame seeds 2 spring onions, julienned 2 tbsp shiso cress 2 tbsp amaranth cress Method To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife.To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required.To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife. To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required. To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required. To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. | {
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"title": "Slow cooked celeriac with pear and apple salsa recipe",
"content": "Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa An average of 4.0 out of 5 stars from 4 ratings A super seasonal dish using slow cooked celeriac, with kimchi butter. Served with an apple and pear kimchi salsa. Delicious! 1kg/2 lb 4 oz celeriac, scrubbed and cleaned2 tbsp olive oil100g/3½ oz kimchi butter, see belowdrizzle rapeseed oil, for fryingsea salt 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt 225g/8 oz unsalted butter, softened150g/5½ oz kimchi, pureed1 tbsp gochujang 225g/8 oz unsalted butter, softened 150g/5½ oz kimchi, pureed 1 tbsp gochujang 150g/5½ oz kimchi, very finely chopped2 spring onions, thinly sliced1 small sharp apple (i.e. Granny Smith), finely diced1 nashi pear, finely diced1 baby cucumber, seeds removed and finely diced2 tbsp finely chopped coriander2 tsp sesame oil1 tsp rice vinegar½ tsp caster sugar1 lime, juice only 150g/5½ oz kimchi, very finely chopped 2 spring onions, thinly sliced 1 small sharp apple (i.e. Granny Smith), finely diced 1 nashi pear, finely diced 1 baby cucumber, seeds removed and finely diced 2 tbsp finely chopped coriander 2 tsp sesame oil 1 tsp rice vinegar ½ tsp caster sugar 1 lime, juice only 50g/1¾ oz puffed wild rice40g/1½ oz mix black and white sesame seeds2 spring onions, julienned2 tbsp shiso cress2 tbsp amaranth cress 50g/1¾ oz puffed wild rice 40g/1½ oz mix black and white sesame seeds 2 spring onions, julienned 2 tbsp shiso cress 2 tbsp amaranth cress Method To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife.To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required.To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. To make the slow cooked celeriac, preheat the oven to 180C/160C Fan/Gas 4. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife. Pierce the celeriac with a fork all over, then rub the whole surface with olive oil and season generously with sea salt. Wrap tightly in foil and roast for 2 hours, until your celeriac is meltingly tender, or feels soft when pierced with a sharp knife. To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required. To make the kimchi butter, stir all the ingredients together in a bowl until well combined. Cover with cling film, and set aside in the fridge until required. To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. To make the kimchi salsa, mix all the ingredients together in a large bowl and set aside. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Once the celeriac is cooked, allow to cool slightly, then cut into 2cm thick steaks. Heat a splash of rapeseed oil in a frying pan over a medium heat. Add the celeriac slices and cook on both sides for 4–5 minutes, until dark and caramelised. Add the kimchi butter and puffed rice, and baste the celeriac with the melted butter when it begins to foam and bubble. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses. Serve a slice of celeriac, cut in half, with the kimchi salsa. Sprinkle with the sesame seeds, spring onion and cresses."
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} | 9317ddf6649e0e2fcd912a45cd32858b9dd4db40d518c2f154f67d9df620f0f7 | Peachy buns and German sticky pecan buns recipe
For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook.Add the milk, almond extract and eggs and mix slowly for a couple of minutes, then increase the speed and continue to mix for another five minutes or so, or until the dough has come together and is smooth and elastic.Add the softened butter and continue to mix for another five minutes, making sure all the butter is incorporated.Transfer half of the dough into another bowl, cover with oiled cling film and put it in the fridge overnight. (This is the dough for the German sticky pecan buns).For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. Make some marzipan by sifting together the icing sugar and ground almonds in a bowl, then mix in the egg. Add a few drops of almond extract. Knead on a surface dusted with icing sugar until smooth, then wrap in cling film and chill in the fridge until you need it.Tip the peachy bun dough onto a floured surface and gently knock it back. Divide the dough into 12 equal pieces each weighing about 60g/2¼oz.Using a melon baller, make 12 balls of peach. Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You're basically creating a little marzipan bag for each ball of peach - a bit like a wonton.Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between). Cover with a clean tea towel and leave to prove for about an hour.Preheat the oven to 190C/fan oven 170C/375F/Gas 5.Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool.When the buns are cool, dust them with the vanilla sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it's candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won't move.)For the German sticky pecan buns, mix the pecans with the maple syrup, hazelnut butter, vanilla bean paste and hazelnuts in a bowl to form a rough paste.Tip the dough onto a floured surface and gently knock it back. Roll and shape the dough to form a rectangle about 25 x 35cm/10 x 14in long.Spread the pecan paste over the dough, and then carefully roll up, long side first, into a sausage shape.Tidy up the roll by slicing off and discarding the two end pieces and then cut the roll into 12 equal slices. Carefully transfer the buns to two lined baking trays, leaving plenty of space in between. Cover with a clean tea towel and leave to prove for about one hour.Preheat the oven to 180C/fan oven 160C/350F/Gas 4.When risen, sprinkle the buns with pearl sugar and bake for about 25 minutes. While the buns are baking, make a glaze. Combine the caster sugar and 50ml/2fl oz water in a saucepan and heat, stirring, until the sugar dissolves.When the buns are ready, remove from the oven and brush with the glaze. Transfer to a wire rack to cool. For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook. For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook. Add the milk, almond extract and eggs and mix slowly for a couple of minutes, then increase the speed and continue to mix for another five minutes or so, or until the dough has come together and is smooth and elastic. Add the milk, almond extract and eggs and mix slowly for a couple of minutes, then increase the speed and continue to mix for another five minutes or so, or until the dough has come together and is smooth and elastic. Add the softened butter and continue to mix for another five minutes, making sure all the butter is incorporated. Add the softened butter and continue to mix for another five minutes, making sure all the butter is incorporated. Transfer half of the dough into another bowl, cover with oiled cling film and put it in the fridge overnight. (This is the dough for the German sticky pecan buns). Transfer half of the dough into another bowl, cover with oiled cling film and put it in the fridge overnight. (This is the dough for the German sticky pecan buns). For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. Make some marzipan by sifting together the icing sugar and ground almonds in a bowl, then mix in the egg. Add a few drops of almond extract. Knead on a surface dusted with icing sugar until smooth, then wrap in cling film and chill in the fridge until you need it. Make some marzipan by sifting together the icing sugar and ground almonds in a bowl, then mix in the egg. Add a few drops of almond extract. Knead on a surface dusted with icing sugar until smooth, then wrap in cling film and chill in the fridge until you need it. Tip the peachy bun dough onto a floured surface and gently knock it back. Divide the dough into 12 equal pieces each weighing about 60g/2¼oz. Tip the peachy bun dough onto a floured surface and gently knock it back. Divide the dough into 12 equal pieces each weighing about 60g/2¼oz. Using a melon baller, make 12 balls of peach. Using a melon baller, make 12 balls of peach. Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You're basically creating a little marzipan bag for each ball of peach - a bit like a wonton. Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You're basically creating a little marzipan bag for each ball of peach - a bit like a wonton. Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between). Cover with a clean tea towel and leave to prove for about an hour. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between). Cover with a clean tea towel and leave to prove for about an hour. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool. Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool. When the buns are cool, dust them with the vanilla sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it's candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won't move.) When the buns are cool, dust them with the vanilla sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it's candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won't move.) For the German sticky pecan buns, mix the pecans with the maple syrup, hazelnut butter, vanilla bean paste and hazelnuts in a bowl to form a rough paste. For the German sticky pecan buns, mix the pecans with the maple syrup, hazelnut butter, vanilla bean paste and hazelnuts in a bowl to form a rough paste. Tip the dough onto a floured surface and gently knock it back. Roll and shape the dough to form a rectangle about 25 x 35cm/10 x 14in long. Tip the dough onto a floured surface and gently knock it back. Roll and shape the dough to form a rectangle about 25 x 35cm/10 x 14in long. Spread the pecan paste over the dough, and then carefully roll up, long side first, into a sausage shape. Spread the pecan paste over the dough, and then carefully roll up, long side first, into a sausage shape. Tidy up the roll by slicing off and discarding the two end pieces and then cut the roll into 12 equal slices. Carefully transfer the buns to two lined baking trays, leaving plenty of space in between. Cover with a clean tea towel and leave to prove for about one hour. Tidy up the roll by slicing off and discarding the two end pieces and then cut the roll into 12 equal slices. Carefully transfer the buns to two lined baking trays, leaving plenty of space in between. Cover with a clean tea towel and leave to prove for about one hour. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. When risen, sprinkle the buns with pearl sugar and bake for about 25 minutes. When risen, sprinkle the buns with pearl sugar and bake for about 25 minutes. While the buns are baking, make a glaze. Combine the caster sugar and 50ml/2fl oz water in a saucepan and heat, stirring, until the sugar dissolves. While the buns are baking, make a glaze. Combine the caster sugar and 50ml/2fl oz water in a saucepan and heat, stirring, until the sugar dissolves. When the buns are ready, remove from the oven and brush with the glaze. Transfer to a wire rack to cool. When the buns are ready, remove from the oven and brush with the glaze. Transfer to a wire rack to cool. | {
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"title": "Peachy buns and German sticky pecan buns recipe",
"content": "For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook.Add the milk, almond extract and eggs and mix slowly for a couple of minutes, then increase the speed and continue to mix for another five minutes or so, or until the dough has come together and is smooth and elastic.Add the softened butter and continue to mix for another five minutes, making sure all the butter is incorporated.Transfer half of the dough into another bowl, cover with oiled cling film and put it in the fridge overnight. (This is the dough for the German sticky pecan buns).For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. Make some marzipan by sifting together the icing sugar and ground almonds in a bowl, then mix in the egg. Add a few drops of almond extract. Knead on a surface dusted with icing sugar until smooth, then wrap in cling film and chill in the fridge until you need it.Tip the peachy bun dough onto a floured surface and gently knock it back. Divide the dough into 12 equal pieces each weighing about 60g/2¼oz.Using a melon baller, make 12 balls of peach. Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You're basically creating a little marzipan bag for each ball of peach - a bit like a wonton.Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between). Cover with a clean tea towel and leave to prove for about an hour.Preheat the oven to 190C/fan oven 170C/375F/Gas 5.Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool.When the buns are cool, dust them with the vanilla sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it's candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won't move.)For the German sticky pecan buns, mix the pecans with the maple syrup, hazelnut butter, vanilla bean paste and hazelnuts in a bowl to form a rough paste.Tip the dough onto a floured surface and gently knock it back. Roll and shape the dough to form a rectangle about 25 x 35cm/10 x 14in long.Spread the pecan paste over the dough, and then carefully roll up, long side first, into a sausage shape.Tidy up the roll by slicing off and discarding the two end pieces and then cut the roll into 12 equal slices. Carefully transfer the buns to two lined baking trays, leaving plenty of space in between. Cover with a clean tea towel and leave to prove for about one hour.Preheat the oven to 180C/fan oven 160C/350F/Gas 4.When risen, sprinkle the buns with pearl sugar and bake for about 25 minutes. While the buns are baking, make a glaze. Combine the caster sugar and 50ml/2fl oz water in a saucepan and heat, stirring, until the sugar dissolves.When the buns are ready, remove from the oven and brush with the glaze. Transfer to a wire rack to cool. For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook. For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook. Add the milk, almond extract and eggs and mix slowly for a couple of minutes, then increase the speed and continue to mix for another five minutes or so, or until the dough has come together and is smooth and elastic. Add the milk, almond extract and eggs and mix slowly for a couple of minutes, then increase the speed and continue to mix for another five minutes or so, or until the dough has come together and is smooth and elastic. Add the softened butter and continue to mix for another five minutes, making sure all the butter is incorporated. Add the softened butter and continue to mix for another five minutes, making sure all the butter is incorporated. Transfer half of the dough into another bowl, cover with oiled cling film and put it in the fridge overnight. (This is the dough for the German sticky pecan buns). Transfer half of the dough into another bowl, cover with oiled cling film and put it in the fridge overnight. (This is the dough for the German sticky pecan buns). For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. Make some marzipan by sifting together the icing sugar and ground almonds in a bowl, then mix in the egg. Add a few drops of almond extract. Knead on a surface dusted with icing sugar until smooth, then wrap in cling film and chill in the fridge until you need it. Make some marzipan by sifting together the icing sugar and ground almonds in a bowl, then mix in the egg. Add a few drops of almond extract. Knead on a surface dusted with icing sugar until smooth, then wrap in cling film and chill in the fridge until you need it. Tip the peachy bun dough onto a floured surface and gently knock it back. Divide the dough into 12 equal pieces each weighing about 60g/2¼oz. Tip the peachy bun dough onto a floured surface and gently knock it back. Divide the dough into 12 equal pieces each weighing about 60g/2¼oz. Using a melon baller, make 12 balls of peach. Using a melon baller, make 12 balls of peach. Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You're basically creating a little marzipan bag for each ball of peach - a bit like a wonton. Divide the marzipan into 12 equal pieces and roll into balls. Flatten each into a disc. You will need each disc of marzipan to be at least twice as big as the ball of peach so that it encases it completely. You're basically creating a little marzipan bag for each ball of peach - a bit like a wonton. Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Using floured hands, flatten the 12 pieces of dough and place a ball of marzipan-coated peach in the centre. Gently wrap the dough around the marzipan and peach. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between). Cover with a clean tea towel and leave to prove for about an hour. Place each bun, seam-side down, into the hole of a 12-cup muffin tray – leaving each muffin cup alternately empty. (You should have six buns in each 12-hole tray, with empty spaces between). Cover with a clean tea towel and leave to prove for about an hour. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool. Take twelve sturdy metal tablespoons and place their handles across each bun, with the bowls of the spoons resting in the vacant holes of the muffin trays. This will reproduce the natural cleft of a peach as the buns bake. Bake the buns for about 20-25 minutes, then transfer to a wire rack to cool. When the buns are cool, dust them with the vanilla sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it's candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won't move.) When the buns are cool, dust them with the vanilla sugar, gently apply a ‘blusher’ of pink and yellow edible powder with a brush and use the angelica to create ‘leaves’. (Because it's candied, the angelica is already a bit sticky so you can just place the leaves into the dimple of the buns. However, you can also gently push one pointed end of the leaf shape just into the surface of the bun to make sure it won't move.) For the German sticky pecan buns, mix the pecans with the maple syrup, hazelnut butter, vanilla bean paste and hazelnuts in a bowl to form a rough paste. For the German sticky pecan buns, mix the pecans with the maple syrup, hazelnut butter, vanilla bean paste and hazelnuts in a bowl to form a rough paste. Tip the dough onto a floured surface and gently knock it back. Roll and shape the dough to form a rectangle about 25 x 35cm/10 x 14in long. Tip the dough onto a floured surface and gently knock it back. Roll and shape the dough to form a rectangle about 25 x 35cm/10 x 14in long. Spread the pecan paste over the dough, and then carefully roll up, long side first, into a sausage shape. Spread the pecan paste over the dough, and then carefully roll up, long side first, into a sausage shape. Tidy up the roll by slicing off and discarding the two end pieces and then cut the roll into 12 equal slices. Carefully transfer the buns to two lined baking trays, leaving plenty of space in between. Cover with a clean tea towel and leave to prove for about one hour. Tidy up the roll by slicing off and discarding the two end pieces and then cut the roll into 12 equal slices. Carefully transfer the buns to two lined baking trays, leaving plenty of space in between. Cover with a clean tea towel and leave to prove for about one hour. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. When risen, sprinkle the buns with pearl sugar and bake for about 25 minutes. When risen, sprinkle the buns with pearl sugar and bake for about 25 minutes. While the buns are baking, make a glaze. Combine the caster sugar and 50ml/2fl oz water in a saucepan and heat, stirring, until the sugar dissolves. While the buns are baking, make a glaze. Combine the caster sugar and 50ml/2fl oz water in a saucepan and heat, stirring, until the sugar dissolves. When the buns are ready, remove from the oven and brush with the glaze. Transfer to a wire rack to cool. When the buns are ready, remove from the oven and brush with the glaze. Transfer to a wire rack to cool."
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} | c4213558fbdca3a54692616f25fb2d86afc1e39d3d56806250ccfb32ec3dcb1b | Pineapple rum glazed hot wings and rainbow slaw recipe
Pineapple rum glazed hot wings, rainbow slaw and chilli salt watermelon An average of 4.9 out of 5 stars from 11 ratings The sweet, fiery marinade makes for seriously moreish chicken wings, served with a fresh slaw and zesty watermelon salad. ½ tsp fennel seeds, toasted2 tsp ground cumin2 tsp garlic granules1 tsp cayenne pepper2 tsp flaky sea salt ½ tsp fennel seeds, toasted 2 tsp ground cumin 2 tsp garlic granules 1 tsp cayenne pepper 2 tsp flaky sea salt 2 tbsp vegetable oil½ tbsp baking powder500g/1lb 2oz chicken wings (big ones, if possible)1 lime, juice only 2 tbsp vegetable oil ½ tbsp baking powder 500g/1lb 2oz chicken wings (big ones, if possible) 1 lime, juice only 1 large garlic clove, grated100ml/3½fl oz pineapple juice2 tbsp demerara or brown sugar50ml/2fl oz white or cider vinegar¼ –½ tsp hot sauce (ideally Scotch bonnet based)splash dark rum 1 large garlic clove, grated 100ml/3½fl oz pineapple juice 2 tbsp demerara or brown sugar 50ml/2fl oz white or cider vinegar ¼ –½ tsp hot sauce (ideally Scotch bonnet based) splash dark rum ¼ red cabbage, finely shredded or sliced1 large carrot, peeled and ribboned½ bunch coriander, leaves picked100g/3½oz pineapple, cut into small chunks1 lime, juice only 2 tbsp roasted peanuts, roughly chopped, plus extra to serve ¼ red cabbage, finely shredded or sliced 1 large carrot, peeled and ribboned ½ bunch coriander, leaves picked 100g/3½oz pineapple, cut into small chunks 1 lime, juice only 2 tbsp roasted peanuts, roughly chopped, plus extra to serve 200g/7oz watermelon, de-seeded and roughly chopped¼ red onion, thinly sliced 1 tbsp roughly chopped coriander leaves½ lime, juice only½ tsp chilli flakes 200g/7oz watermelon, de-seeded and roughly chopped ¼ red onion, thinly sliced 1 tbsp roughly chopped coriander leaves ½ lime, juice only ½ tsp chilli flakes 2 tbsp micro coriander2 tbsp red amaranth 2 tbsp micro coriander 2 tbsp red amaranth Method To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl.To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy.Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste.Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts.To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning.Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses. To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl. To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl. To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight. To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy. Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy. Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste. Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste. Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken. Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts. To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning. To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning. Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses. Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses. | {
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"content": "Pineapple rum glazed hot wings, rainbow slaw and chilli salt watermelon An average of 4.9 out of 5 stars from 11 ratings The sweet, fiery marinade makes for seriously moreish chicken wings, served with a fresh slaw and zesty watermelon salad. ½ tsp fennel seeds, toasted2 tsp ground cumin2 tsp garlic granules1 tsp cayenne pepper2 tsp flaky sea salt ½ tsp fennel seeds, toasted 2 tsp ground cumin 2 tsp garlic granules 1 tsp cayenne pepper 2 tsp flaky sea salt 2 tbsp vegetable oil½ tbsp baking powder500g/1lb 2oz chicken wings (big ones, if possible)1 lime, juice only 2 tbsp vegetable oil ½ tbsp baking powder 500g/1lb 2oz chicken wings (big ones, if possible) 1 lime, juice only 1 large garlic clove, grated100ml/3½fl oz pineapple juice2 tbsp demerara or brown sugar50ml/2fl oz white or cider vinegar¼ –½ tsp hot sauce (ideally Scotch bonnet based)splash dark rum 1 large garlic clove, grated 100ml/3½fl oz pineapple juice 2 tbsp demerara or brown sugar 50ml/2fl oz white or cider vinegar ¼ –½ tsp hot sauce (ideally Scotch bonnet based) splash dark rum ¼ red cabbage, finely shredded or sliced1 large carrot, peeled and ribboned½ bunch coriander, leaves picked100g/3½oz pineapple, cut into small chunks1 lime, juice only 2 tbsp roasted peanuts, roughly chopped, plus extra to serve ¼ red cabbage, finely shredded or sliced 1 large carrot, peeled and ribboned ½ bunch coriander, leaves picked 100g/3½oz pineapple, cut into small chunks 1 lime, juice only 2 tbsp roasted peanuts, roughly chopped, plus extra to serve 200g/7oz watermelon, de-seeded and roughly chopped¼ red onion, thinly sliced 1 tbsp roughly chopped coriander leaves½ lime, juice only½ tsp chilli flakes 200g/7oz watermelon, de-seeded and roughly chopped ¼ red onion, thinly sliced 1 tbsp roughly chopped coriander leaves ½ lime, juice only ½ tsp chilli flakes 2 tbsp micro coriander2 tbsp red amaranth 2 tbsp micro coriander 2 tbsp red amaranth Method To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl.To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy.Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste.Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts.To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning.Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses. To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl. To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl. To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight. To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy. Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy. Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste. Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste. Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken. Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts. To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts. To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning. To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning. Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses. Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses."
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} | d8fab0f4a270b470cce7e50ecb04bd6cda2297ddf23f786b9380de9a3e1f7950 | Mustard fried chicken with crispy curry leaves recipe
An average of 4.0 out of 5 stars from 2 ratings A buttermilk marinade tenderises the chicken overnight, before dredging in seasoned flour and deep frying for that crispy, crunchy finish. 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces250ml/9fl oz buttermilk or thick Greek yoghurt 1 tbsp English mustard 2 tsp turmeric 3 garlic cloves, minced 1 tsp minced ginger 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces 250ml/9fl oz buttermilk or thick Greek yoghurt 1 tbsp English mustard 2 tsp turmeric 3 garlic cloves, minced 1 tsp minced ginger 100ml/3½fl oz American mustard 50ml/2fl oz mayonnaise50ml/2fl oz soured cream 20ml/¾fl oz white wine vinegar, to taste1 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper 100ml/3½fl oz American mustard 50ml/2fl oz mayonnaise 50ml/2fl oz soured cream 20ml/¾fl oz white wine vinegar, to taste 1 tbsp roughly chopped fresh coriander salt and freshly ground black pepper 100g/3½oz plain flour 100g/3½oz cornflour 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp garam masala 100g/3½oz plain flour 100g/3½oz cornflour 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp garam masala 15 curry leaves½ red onion, thinly sliced1 tbsp coriander cress1 tbsp red amaranth cress 15 curry leaves ½ red onion, thinly sliced 1 tbsp coriander cress 1 tbsp red amaranth cress Method Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses. Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight. Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight. To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing. To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing. When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil. Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel. To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses. To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings A buttermilk marinade tenderises the chicken overnight, before dredging in seasoned flour and deep frying for that crispy, crunchy finish. 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces250ml/9fl oz buttermilk or thick Greek yoghurt 1 tbsp English mustard 2 tsp turmeric 3 garlic cloves, minced 1 tsp minced ginger 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces 250ml/9fl oz buttermilk or thick Greek yoghurt 1 tbsp English mustard 2 tsp turmeric 3 garlic cloves, minced 1 tsp minced ginger 100ml/3½fl oz American mustard 50ml/2fl oz mayonnaise50ml/2fl oz soured cream 20ml/¾fl oz white wine vinegar, to taste1 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper 100ml/3½fl oz American mustard 50ml/2fl oz mayonnaise 50ml/2fl oz soured cream 20ml/¾fl oz white wine vinegar, to taste 1 tbsp roughly chopped fresh coriander salt and freshly ground black pepper 100g/3½oz plain flour 100g/3½oz cornflour 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp garam masala 100g/3½oz plain flour 100g/3½oz cornflour 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp garam masala 15 curry leaves½ red onion, thinly sliced1 tbsp coriander cress1 tbsp red amaranth cress 15 curry leaves ½ red onion, thinly sliced 1 tbsp coriander cress 1 tbsp red amaranth cress Method Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses. Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight. Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight. To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing. To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing. When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil. Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel. To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses. To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses."
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} | 2195b7df1a040e124d5d8607b466584fd6102b3af599b3dd766391f53009f18a | Tomato essence recipe
An average of 5.0 out of 5 stars from 1 rating 2kg /4lb 6½oz cherry tomatoes1 baby fennel, sliced1 garlic clove, finely sliced½ celery stick, chopped½ banana shallot, finely sliced1 sprig fresh basil1 sprig fresh thyme1 sprig fresh garlic flowers or chive flowers4-6 drops Tabasco sauce1 tbsp Worcestershire sauce2-3 dashes angostura bitters 2kg /4lb 6½oz cherry tomatoes 1 baby fennel, sliced 1 garlic clove, finely sliced ½ celery stick, chopped ½ banana shallot, finely sliced 1 sprig fresh basil 1 sprig fresh thyme 1 sprig fresh garlic flowers or chive flowers 4-6 drops Tabasco sauce 1 tbsp Worcestershire sauce 2-3 dashes angostura bitters Method Place all of the ingredients into a bowl and mix together.Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.Cover the bowl with cling film and chill in the fridge for six hours.Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.)Once strained, cover and refrigerate until needed. Place all of the ingredients into a bowl and mix together. Place all of the ingredients into a bowl and mix together. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed. Cover the bowl with cling film and chill in the fridge for six hours. Cover the bowl with cling film and chill in the fridge for six hours. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Once strained, cover and refrigerate until needed. Once strained, cover and refrigerate until needed. | {
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"title": "Tomato essence recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2kg /4lb 6½oz cherry tomatoes1 baby fennel, sliced1 garlic clove, finely sliced½ celery stick, chopped½ banana shallot, finely sliced1 sprig fresh basil1 sprig fresh thyme1 sprig fresh garlic flowers or chive flowers4-6 drops Tabasco sauce1 tbsp Worcestershire sauce2-3 dashes angostura bitters 2kg /4lb 6½oz cherry tomatoes 1 baby fennel, sliced 1 garlic clove, finely sliced ½ celery stick, chopped ½ banana shallot, finely sliced 1 sprig fresh basil 1 sprig fresh thyme 1 sprig fresh garlic flowers or chive flowers 4-6 drops Tabasco sauce 1 tbsp Worcestershire sauce 2-3 dashes angostura bitters Method Place all of the ingredients into a bowl and mix together.Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.Cover the bowl with cling film and chill in the fridge for six hours.Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.)Once strained, cover and refrigerate until needed. Place all of the ingredients into a bowl and mix together. Place all of the ingredients into a bowl and mix together. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed. Cover the bowl with cling film and chill in the fridge for six hours. Cover the bowl with cling film and chill in the fridge for six hours. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Once strained, cover and refrigerate until needed. Once strained, cover and refrigerate until needed."
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} | 9902b860ab8b98cfc6376defcee3306fd236ec56f891929c742f12f322c11b6d | Smoked aubergine, pepper and walnut salad recipe
Smoked aubergine, pepper and walnut salad with pomegranate An average of 4.7 out of 5 stars from 3 ratings A smoky aubergine salad topped with crunchy pomegranate seeds and walnuts. Scoop up with flatbread for a satisfying main course or as part of a mezze. 4 large aubergines, pricked with a fork3 large red peppers50g/1¾oz walnuts, roughly chopped1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish)2 fat garlic cloves, crushed6 tbsp olive oil, plus extra for drizzling½ lemon, juice onlypinch ground cinnamonsea salt flakes and freshly ground black pepper 4 large aubergines, pricked with a fork 3 large red peppers 50g/1¾oz walnuts, roughly chopped 1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish) 2 fat garlic cloves, crushed 6 tbsp olive oil, plus extra for drizzling ½ lemon, juice only pinch ground cinnamon sea salt flakes and freshly ground black pepper 75ml/2½fl oz pomegranate molasses100g/3½oz pomegranate seedsflatbreads, warmed 75ml/2½fl oz pomegranate molasses 100g/3½oz pomegranate seeds flatbreads, warmed Method Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.)Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle.Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl.Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well.To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads. Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.) Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.) Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle. Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle. Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl. Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl. Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well. Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well. To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads. To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads. | {
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"title": "Smoked aubergine, pepper and walnut salad recipe",
"content": "Smoked aubergine, pepper and walnut salad with pomegranate An average of 4.7 out of 5 stars from 3 ratings A smoky aubergine salad topped with crunchy pomegranate seeds and walnuts. Scoop up with flatbread for a satisfying main course or as part of a mezze. 4 large aubergines, pricked with a fork3 large red peppers50g/1¾oz walnuts, roughly chopped1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish)2 fat garlic cloves, crushed6 tbsp olive oil, plus extra for drizzling½ lemon, juice onlypinch ground cinnamonsea salt flakes and freshly ground black pepper 4 large aubergines, pricked with a fork 3 large red peppers 50g/1¾oz walnuts, roughly chopped 1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish) 2 fat garlic cloves, crushed 6 tbsp olive oil, plus extra for drizzling ½ lemon, juice only pinch ground cinnamon sea salt flakes and freshly ground black pepper 75ml/2½fl oz pomegranate molasses100g/3½oz pomegranate seedsflatbreads, warmed 75ml/2½fl oz pomegranate molasses 100g/3½oz pomegranate seeds flatbreads, warmed Method Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.)Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle.Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl.Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well.To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads. Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.) Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.) Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle. Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle. Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl. Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl. Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well. Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well. To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads. To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads."
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} | 03377d03c494a28b8fe9d8c2ffb2e34f8fc35373cefd611935774ac594fbe38b | Hot dog with fries and gravy recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_dog_with_fries_and_74533_16x9.jpg Stuff your next hot dog with caramelised onions, buttery crisp bacon and pickles. Serve with shoestring fries, drenched in gravy. 200g/7oz beef trimmings 1 tbsp olive oil10 button mushrooms, halved1 banana shallot, roughly chopped3 garlic cloves, roughly chopped 1 bay leaf 2 bunches fresh thyme handful black peppercorns 175ml/6fl oz red wine 1 litre/1¾ pint chicken stock1 litre/1¾ pint veal stock 1 tsp red wine vinegar25g/1oz unsalted butter 200g/7oz beef trimmings 1 tbsp olive oil 10 button mushrooms, halved 1 banana shallot, roughly chopped 3 garlic cloves, roughly chopped 1 bay leaf 2 bunches fresh thyme handful black peppercorns 175ml/6fl oz red wine 1 litre/1¾ pint chicken stock 1 litre/1¾ pint veal stock 1 tsp red wine vinegar 25g/1oz unsalted butter 2 onions, thinly sliced 2 tbsp olive oil50g/1¾oz unsalted butter pinch salt 2 onions, thinly sliced 2 tbsp olive oil 50g/1¾oz unsalted butter pinch salt 5 rashers streaky bacon 50g/1¾oz unsalted butter 5 rashers streaky bacon 50g/1¾oz unsalted butter 2 medium potatoes, peeled and cut into 1cm thick fries1 tbsp olive oilpinch salt30g/1oz curd cheese30g/1oz pickled jalapenos 2 medium potatoes, peeled and cut into 1cm thick fries 1 tbsp olive oil pinch salt 30g/1oz curd cheese 30g/1oz pickled jalapenos 2 hot dog sausages2 hot dog buns 30g/1oz curd cheese25g/1oz ketchup 25g/1oz yellow mustard 1 tsp fresh chives, finely chopped5 pieces pickled cucumber 2 hot dog sausages 2 hot dog buns 30g/1oz curd cheese 25g/1oz ketchup 25g/1oz yellow mustard 1 tsp fresh chives, finely chopped 5 pieces pickled cucumber Method Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side.To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside.Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs. Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side. To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside. To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside. Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside. Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_dog_with_fries_and_74533_16x9.jpg Stuff your next hot dog with caramelised onions, buttery crisp bacon and pickles. Serve with shoestring fries, drenched in gravy. 200g/7oz beef trimmings 1 tbsp olive oil10 button mushrooms, halved1 banana shallot, roughly chopped3 garlic cloves, roughly chopped 1 bay leaf 2 bunches fresh thyme handful black peppercorns 175ml/6fl oz red wine 1 litre/1¾ pint chicken stock1 litre/1¾ pint veal stock 1 tsp red wine vinegar25g/1oz unsalted butter 200g/7oz beef trimmings 1 tbsp olive oil 10 button mushrooms, halved 1 banana shallot, roughly chopped 3 garlic cloves, roughly chopped 1 bay leaf 2 bunches fresh thyme handful black peppercorns 175ml/6fl oz red wine 1 litre/1¾ pint chicken stock 1 litre/1¾ pint veal stock 1 tsp red wine vinegar 25g/1oz unsalted butter 2 onions, thinly sliced 2 tbsp olive oil50g/1¾oz unsalted butter pinch salt 2 onions, thinly sliced 2 tbsp olive oil 50g/1¾oz unsalted butter pinch salt 5 rashers streaky bacon 50g/1¾oz unsalted butter 5 rashers streaky bacon 50g/1¾oz unsalted butter 2 medium potatoes, peeled and cut into 1cm thick fries1 tbsp olive oilpinch salt30g/1oz curd cheese30g/1oz pickled jalapenos 2 medium potatoes, peeled and cut into 1cm thick fries 1 tbsp olive oil pinch salt 30g/1oz curd cheese 30g/1oz pickled jalapenos 2 hot dog sausages2 hot dog buns 30g/1oz curd cheese25g/1oz ketchup 25g/1oz yellow mustard 1 tsp fresh chives, finely chopped5 pieces pickled cucumber 2 hot dog sausages 2 hot dog buns 30g/1oz curd cheese 25g/1oz ketchup 25g/1oz yellow mustard 1 tsp fresh chives, finely chopped 5 pieces pickled cucumber Method Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side.To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside.Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs. Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. To make the beef gravy, add the beef trimmings to a flameproof roasting pan with the olive oil and roast until golden, around 15 minutes. Add the mushrooms, shallot, garlic, the herbs, and peppercorns and cook until caramelised, another 20 minutes. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side. Transfer the roasting pan to a medium heat on the hob, add the red wine to deglaze and cook for 5 minutes until reduced. Add the stocks and simmer until the volume of the liquid is reduced by one third. Strain the gravy through a sieve into a small saucepan on a low heat, finish with the red wine vinegar and butter. Turn off the heat and put to one side. To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside. To make the caramelised onions, put a large frying pan over a low heat with the butter and oil. Cook the onions gently until golden and soft, this will take 15–20 minutes. Drain the fat and season with salt. Set aside. Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside. Meanwhile, make the crispy bacon. Put a small frying pan over a low heat and add the butter. When foaming, add the bacon and cook until golden. Drain and remove all the fat. Chop into a fine crumb. Set aside. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes. To make the hot dogs, add the sausages to a griddle pan on a high heat with the oil. Cook for around 5 minutes, turning regularly, until lightly coloured on all sides. Transfer to a baking tray and roast in the oven for around 10 minutes. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy. Meanwhile to make the fries – toss them in a large bowl with the oil and seasoning. Cook in an air fryer at 200C for 10–15 minutes, until crispy. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives. Cut a ‘V’ shape out of the buns using a serrated knife. Place the caramelised onions in the bottom of each bun and top with the sausages. Divide the curd cheese between the top of each sausage and place in oven for 1 minute to melt and warm the buns. Squeeze the mustard and ketchup over the top and garnish with the pickled cucumbers, crispy bacon and chives. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs. To finish the fries, heat the gravy and pour over the top of the cooked fries. Finish with a scattering of the curd cheese and the jalapeños. Serve alongside the hot dogs."
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} | 698c817da8e9e8802dbd7eabf68db0ac0d74fe89c4f2b3a59a1859b2f2093fc3 | Herby tabbouleh recipe
An average of 5.0 out of 5 stars from 3 ratings A vibrant herby tabbouleh is the perfect accompaniment to a warming tagine and is also great as part of a buffet for a barbecue. 150g/5½oz bulgur wheat, soaked in cold water overnight3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander2 tbsp chopped parsley½ red onion, finely chopped50g/1¾oz pistachio nuts, roughly chopped100g/3½oz fresh raspberries100g/3½oz dried apricots, roughly chopped1 pomegranate, seeds only1 lemon, juice onlysalt and freshly ground black pepper 150g/5½oz bulgur wheat, soaked in cold water overnight 3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander 2 tbsp chopped parsley ½ red onion, finely chopped 50g/1¾oz pistachio nuts, roughly chopped 100g/3½oz fresh raspberries 100g/3½oz dried apricots, roughly chopped 1 pomegranate, seeds only 1 lemon, juice only salt and freshly ground black pepper Method Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl.Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl. Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl. Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. | {
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"title": "Herby tabbouleh recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A vibrant herby tabbouleh is the perfect accompaniment to a warming tagine and is also great as part of a buffet for a barbecue. 150g/5½oz bulgur wheat, soaked in cold water overnight3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander2 tbsp chopped parsley½ red onion, finely chopped50g/1¾oz pistachio nuts, roughly chopped100g/3½oz fresh raspberries100g/3½oz dried apricots, roughly chopped1 pomegranate, seeds only1 lemon, juice onlysalt and freshly ground black pepper 150g/5½oz bulgur wheat, soaked in cold water overnight 3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander 2 tbsp chopped parsley ½ red onion, finely chopped 50g/1¾oz pistachio nuts, roughly chopped 100g/3½oz fresh raspberries 100g/3½oz dried apricots, roughly chopped 1 pomegranate, seeds only 1 lemon, juice only salt and freshly ground black pepper Method Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl.Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl. Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl. Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve."
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} | e4880ee980709b1c17ce1284b442bf25175782aecd11ac2ab2b38a32491578f9 | Broccoli fritters with herb yoghurt recipe
An average of 0.0 out of 5 stars from 0 ratings Broccoli gets a delicious makeover. Perfect as part of a tapas platter. 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill 1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper 500g/1lb 2oz broccoli, broken into florets 1 tbsp finely chopped fresh mint1 tsp dried oregano 85g/3oz plain flour 1 tsp baking powdersalt vegetable oil, for deep-frying 500g/1lb 2oz broccoli, broken into florets 1 tbsp finely chopped fresh mint 1 tsp dried oregano 85g/3oz plain flour 1 tsp baking powder salt vegetable oil, for deep-frying Method To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper 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.To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper 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. 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. To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. | {
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"title": "Broccoli fritters with herb yoghurt recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Broccoli gets a delicious makeover. Perfect as part of a tapas platter. 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill 1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper 500g/1lb 2oz broccoli, broken into florets 1 tbsp finely chopped fresh mint1 tsp dried oregano 85g/3oz plain flour 1 tsp baking powdersalt vegetable oil, for deep-frying 500g/1lb 2oz broccoli, broken into florets 1 tbsp finely chopped fresh mint 1 tsp dried oregano 85g/3oz plain flour 1 tsp baking powder salt vegetable oil, for deep-frying Method To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper 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.To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper 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. 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. To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt."
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} | 84ac2fdd72f923b9c279e0a4f698d549bb4843da15f87574ce4b0a71a32ce408 | Mussel pilav with orzo recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussel_pilav_38570_16x9.jpg Orzo (or Turkish arpa sehriye) is a short-cut pasta that looks a bit like rice. Here it’s combined with plump Turkish baldo rice to make a delicious seafood pilav. 250g/9oz baldo rice30g/1oz butter3 tbsp olive oil4 tbsp orzo (or arpa sehriye)500ml/18fl oz chicken stock500g/1lb 2oz mussels, scrubbed and debearded30g/1oz fresh dill, roughly chopped 250g/9oz baldo rice 30g/1oz butter 3 tbsp olive oil 4 tbsp orzo (or arpa sehriye) 500ml/18fl oz chicken stock 500g/1lb 2oz mussels, scrubbed and debearded 30g/1oz fresh dill, roughly chopped Method Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly.Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite.Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes.Check that the mussles have opened. Discard any mussels that remain closed.Fold the dill into the rice and mussels before serving. Wash the rice in cold running water. Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly. Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite. Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite. Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes. Check that the mussles have opened. Discard any mussels that remain closed. Check that the mussles have opened. Discard any mussels that remain closed. Fold the dill into the rice and mussels before serving. Fold the dill into the rice and mussels before serving. | {
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"title": "Mussel pilav with orzo recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussel_pilav_38570_16x9.jpg Orzo (or Turkish arpa sehriye) is a short-cut pasta that looks a bit like rice. Here it’s combined with plump Turkish baldo rice to make a delicious seafood pilav. 250g/9oz baldo rice30g/1oz butter3 tbsp olive oil4 tbsp orzo (or arpa sehriye)500ml/18fl oz chicken stock500g/1lb 2oz mussels, scrubbed and debearded30g/1oz fresh dill, roughly chopped 250g/9oz baldo rice 30g/1oz butter 3 tbsp olive oil 4 tbsp orzo (or arpa sehriye) 500ml/18fl oz chicken stock 500g/1lb 2oz mussels, scrubbed and debearded 30g/1oz fresh dill, roughly chopped Method Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly.Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite.Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes.Check that the mussles have opened. Discard any mussels that remain closed.Fold the dill into the rice and mussels before serving. Wash the rice in cold running water. Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly. Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite. Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite. Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes. Check that the mussles have opened. Discard any mussels that remain closed. Check that the mussles have opened. Discard any mussels that remain closed. Fold the dill into the rice and mussels before serving. Fold the dill into the rice and mussels before serving."
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} | 1958ae732f909a9aa7f5b11b974aa31104d2ffb9985b2e0f7c0b351edc16aa9a | Chickpea pancakes with fennel and courgette salad recipe
An average of 0.0 out of 5 stars from 0 ratings These Sicilian chickpea fritters make a fantastic light summer lunch, paired with a fresh fennel and courgette salad. 225g/8oz chickpea flour (gram flour), sifted1 tsp ground cumin½ tsp ground cinnamon½ tsp dried chili flakes½ bunch coriander, roughly choppedvegetable oil, for deep frying4 sesame seed buns, cut in halfsea salt and freshly ground black pepper 225g/8oz chickpea flour (gram flour), sifted 1 tsp ground cumin ½ tsp ground cinnamon ½ tsp dried chili flakes ½ bunch coriander, roughly chopped vegetable oil, for deep frying 4 sesame seed buns, cut in half sea salt and freshly ground black pepper 1 small bulb fennel, with fronds, finely sliced1 small courgette, peeled, finely sliced½ lemon, juice only40ml/1fl½ oz muscatel vinegar40ml/1fl½ oz extra virgin olive oil 1 small bulb fennel, with fronds, finely sliced 1 small courgette, peeled, finely sliced ½ lemon, juice only 40ml/1fl½ oz muscatel vinegar 40ml/1fl½ oz extra virgin olive oil Method Combine the chickpea flour with 750ml/26fl oz of water to make a batter, and season with a good pinch of salt and pepper. Heat a small pan over a medium heat, and toast the cinnamon, chilli flakes and cumin lightly until fragrant. Transfer the spices to the batter and stir in along with the chopped coriander. Place the mix into a saucepan over a medium heat and cook slowly, stirring as you go until the batter thickens and comes away from the side of the pan.Grease a baking tin with oil, pour in the cooked batter (you ideally want a depth of about 0.5cm) and leave to cool to room temperature before transferring to the fridge to chill. When the chickpea cake has set, turn the tin over and remove the chickpea cake from the tin. Cut into rectangles to be fried.Toss the sliced fennel and courgette with seasoning, lemon juice, vinegar and olive oil and set aside.Heat the oil for deep frying in a deep-sided pan to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Test the temperature by dropping a small piece of bread into the oil – it should fizz immediately.Carefully drop in the chickpea rectangles and fry until golden brown. Drain well on a kitchen towel, season with sea salt and serve in the buns with the fennel salad. Combine the chickpea flour with 750ml/26fl oz of water to make a batter, and season with a good pinch of salt and pepper. Combine the chickpea flour with 750ml/26fl oz of water to make a batter, and season with a good pinch of salt and pepper. Heat a small pan over a medium heat, and toast the cinnamon, chilli flakes and cumin lightly until fragrant. Transfer the spices to the batter and stir in along with the chopped coriander. Heat a small pan over a medium heat, and toast the cinnamon, chilli flakes and cumin lightly until fragrant. Transfer the spices to the batter and stir in along with the chopped coriander. Place the mix into a saucepan over a medium heat and cook slowly, stirring as you go until the batter thickens and comes away from the side of the pan. Place the mix into a saucepan over a medium heat and cook slowly, stirring as you go until the batter thickens and comes away from the side of the pan. Grease a baking tin with oil, pour in the cooked batter (you ideally want a depth of about 0.5cm) and leave to cool to room temperature before transferring to the fridge to chill. When the chickpea cake has set, turn the tin over and remove the chickpea cake from the tin. Cut into rectangles to be fried. Grease a baking tin with oil, pour in the cooked batter (you ideally want a depth of about 0.5cm) and leave to cool to room temperature before transferring to the fridge to chill. When the chickpea cake has set, turn the tin over and remove the chickpea cake from the tin. Cut into rectangles to be fried. Toss the sliced fennel and courgette with seasoning, lemon juice, vinegar and olive oil and set aside. Toss the sliced fennel and courgette with seasoning, lemon juice, vinegar and olive oil and set aside. Heat the oil for deep frying in a deep-sided pan to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Test the temperature by dropping a small piece of bread into the oil – it should fizz immediately. Heat the oil for deep frying in a deep-sided pan to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Test the temperature by dropping a small piece of bread into the oil – it should fizz immediately. Carefully drop in the chickpea rectangles and fry until golden brown. Drain well on a kitchen towel, season with sea salt and serve in the buns with the fennel salad. Carefully drop in the chickpea rectangles and fry until golden brown. Drain well on a kitchen towel, season with sea salt and serve in the buns with the fennel salad. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings These Sicilian chickpea fritters make a fantastic light summer lunch, paired with a fresh fennel and courgette salad. 225g/8oz chickpea flour (gram flour), sifted1 tsp ground cumin½ tsp ground cinnamon½ tsp dried chili flakes½ bunch coriander, roughly choppedvegetable oil, for deep frying4 sesame seed buns, cut in halfsea salt and freshly ground black pepper 225g/8oz chickpea flour (gram flour), sifted 1 tsp ground cumin ½ tsp ground cinnamon ½ tsp dried chili flakes ½ bunch coriander, roughly chopped vegetable oil, for deep frying 4 sesame seed buns, cut in half sea salt and freshly ground black pepper 1 small bulb fennel, with fronds, finely sliced1 small courgette, peeled, finely sliced½ lemon, juice only40ml/1fl½ oz muscatel vinegar40ml/1fl½ oz extra virgin olive oil 1 small bulb fennel, with fronds, finely sliced 1 small courgette, peeled, finely sliced ½ lemon, juice only 40ml/1fl½ oz muscatel vinegar 40ml/1fl½ oz extra virgin olive oil Method Combine the chickpea flour with 750ml/26fl oz of water to make a batter, and season with a good pinch of salt and pepper. Heat a small pan over a medium heat, and toast the cinnamon, chilli flakes and cumin lightly until fragrant. Transfer the spices to the batter and stir in along with the chopped coriander. Place the mix into a saucepan over a medium heat and cook slowly, stirring as you go until the batter thickens and comes away from the side of the pan.Grease a baking tin with oil, pour in the cooked batter (you ideally want a depth of about 0.5cm) and leave to cool to room temperature before transferring to the fridge to chill. When the chickpea cake has set, turn the tin over and remove the chickpea cake from the tin. Cut into rectangles to be fried.Toss the sliced fennel and courgette with seasoning, lemon juice, vinegar and olive oil and set aside.Heat the oil for deep frying in a deep-sided pan to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Test the temperature by dropping a small piece of bread into the oil – it should fizz immediately.Carefully drop in the chickpea rectangles and fry until golden brown. Drain well on a kitchen towel, season with sea salt and serve in the buns with the fennel salad. Combine the chickpea flour with 750ml/26fl oz of water to make a batter, and season with a good pinch of salt and pepper. Combine the chickpea flour with 750ml/26fl oz of water to make a batter, and season with a good pinch of salt and pepper. Heat a small pan over a medium heat, and toast the cinnamon, chilli flakes and cumin lightly until fragrant. Transfer the spices to the batter and stir in along with the chopped coriander. Heat a small pan over a medium heat, and toast the cinnamon, chilli flakes and cumin lightly until fragrant. Transfer the spices to the batter and stir in along with the chopped coriander. Place the mix into a saucepan over a medium heat and cook slowly, stirring as you go until the batter thickens and comes away from the side of the pan. Place the mix into a saucepan over a medium heat and cook slowly, stirring as you go until the batter thickens and comes away from the side of the pan. Grease a baking tin with oil, pour in the cooked batter (you ideally want a depth of about 0.5cm) and leave to cool to room temperature before transferring to the fridge to chill. When the chickpea cake has set, turn the tin over and remove the chickpea cake from the tin. Cut into rectangles to be fried. Grease a baking tin with oil, pour in the cooked batter (you ideally want a depth of about 0.5cm) and leave to cool to room temperature before transferring to the fridge to chill. When the chickpea cake has set, turn the tin over and remove the chickpea cake from the tin. Cut into rectangles to be fried. Toss the sliced fennel and courgette with seasoning, lemon juice, vinegar and olive oil and set aside. Toss the sliced fennel and courgette with seasoning, lemon juice, vinegar and olive oil and set aside. Heat the oil for deep frying in a deep-sided pan to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Test the temperature by dropping a small piece of bread into the oil – it should fizz immediately. Heat the oil for deep frying in a deep-sided pan to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Test the temperature by dropping a small piece of bread into the oil – it should fizz immediately. Carefully drop in the chickpea rectangles and fry until golden brown. Drain well on a kitchen towel, season with sea salt and serve in the buns with the fennel salad. Carefully drop in the chickpea rectangles and fry until golden brown. Drain well on a kitchen towel, season with sea salt and serve in the buns with the fennel salad."
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} | 388e20e5b5608c6cde1327902990e53e52803e56902bbb2dd27fe60210a7922c | Gobi 65 recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gobie_65_goan_street_32808_16x9.jpg Matt Tebbutt takes inspiration from Goan street food with a spiced coating for deep-fried cauliflower florets, served with cucumber, cashew and yoghurt dip and flatbreads. vegetable oil, for deep-frying1 cauliflower, leaves removed and cut into florets3 tbsp chickpea flour (gram flour)4 tbsp cornflour1 tbsp chilli paste½ tbsp finely chopped fresh curry leaves½ tbsp garam masala 8 fresh curry leaves, to garnish2 green chillies, sliced, to garnish vegetable oil, for deep-frying 1 cauliflower, leaves removed and cut into florets 3 tbsp chickpea flour (gram flour) 4 tbsp cornflour 1 tbsp chilli paste ½ tbsp finely chopped fresh curry leaves ½ tbsp garam masala 8 fresh curry leaves, to garnish 2 green chillies, sliced, to garnish ½ tsp ground cumin ½ tsp black mustard seeds1 green chilli1 tbsp cashew nuts, smashed1 cucumber, grated150ml/5fl oz thick natural yoghurt ½ tsp ground cumin ½ tsp black mustard seeds 1 green chilli 1 tbsp cashew nuts, smashed 1 cucumber, grated 150ml/5fl oz thick natural yoghurt 250g/9oz plain flour, plus extra for dusting1 tsp salt1 tbsp olive oil 250g/9oz plain flour, plus extra for dusting 1 tsp salt 1 tbsp olive oil Method For the deep-fried cauliflower, 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.Heat a large saucepan of salted boiling water and blanch the cauliflower for 2–3 minutes. Drain well and set aside.Place the flours into a large bowl and add the chilli paste, chopped curry leaves and garam masala. Mix then add enough cold water to make a smooth batter consistency. Dip the blanched cauliflower into the batter and deep-fry for 2 minutes or until golden-brown. Set aside to drain on kitchen roll and keep warm until ready to serve. (Keep the deep-fat fryer warm to fry the garnish at the last minute.)For the salad, in a dry frying pan over a medium heat, toast the cumin, mustard seeds, green chilli and nuts for 2–3 minutes, taking care not to burn them.Put the grated cucumber into a clean tea towel and squeeze out the water. Place the cucumber into a bowl with the yoghurt and mix in the roasted spices and nuts.For the flatbreads, mix the flour and salt in a large bowl. Add the oil and mix again. Gradually add enough water to form a dough then knead until smooth. Divide into 8 balls. On a floured surface, roll them out into round flatbreads.In a dry frying pan over a medium heat, cook each flatbread for 2–3 minutes on both sides or until cooked through.Just before serving, deep-fry the curry leaves and sliced green chillies. To serve, place the fried cauliflower onto a serving plate and top with the salad. Serve the flatbreads on the side. For the deep-fried cauliflower, 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. For the deep-fried cauliflower, 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. Heat a large saucepan of salted boiling water and blanch the cauliflower for 2–3 minutes. Drain well and set aside. Heat a large saucepan of salted boiling water and blanch the cauliflower for 2–3 minutes. Drain well and set aside. Place the flours into a large bowl and add the chilli paste, chopped curry leaves and garam masala. Mix then add enough cold water to make a smooth batter consistency. Place the flours into a large bowl and add the chilli paste, chopped curry leaves and garam masala. Mix then add enough cold water to make a smooth batter consistency. Dip the blanched cauliflower into the batter and deep-fry for 2 minutes or until golden-brown. Set aside to drain on kitchen roll and keep warm until ready to serve. (Keep the deep-fat fryer warm to fry the garnish at the last minute.) Dip the blanched cauliflower into the batter and deep-fry for 2 minutes or until golden-brown. Set aside to drain on kitchen roll and keep warm until ready to serve. (Keep the deep-fat fryer warm to fry the garnish at the last minute.) For the salad, in a dry frying pan over a medium heat, toast the cumin, mustard seeds, green chilli and nuts for 2–3 minutes, taking care not to burn them. For the salad, in a dry frying pan over a medium heat, toast the cumin, mustard seeds, green chilli and nuts for 2–3 minutes, taking care not to burn them. Put the grated cucumber into a clean tea towel and squeeze out the water. Place the cucumber into a bowl with the yoghurt and mix in the roasted spices and nuts. Put the grated cucumber into a clean tea towel and squeeze out the water. Place the cucumber into a bowl with the yoghurt and mix in the roasted spices and nuts. For the flatbreads, mix the flour and salt in a large bowl. Add the oil and mix again. Gradually add enough water to form a dough then knead until smooth. Divide into 8 balls. On a floured surface, roll them out into round flatbreads. For the flatbreads, mix the flour and salt in a large bowl. Add the oil and mix again. Gradually add enough water to form a dough then knead until smooth. Divide into 8 balls. On a floured surface, roll them out into round flatbreads. In a dry frying pan over a medium heat, cook each flatbread for 2–3 minutes on both sides or until cooked through. In a dry frying pan over a medium heat, cook each flatbread for 2–3 minutes on both sides or until cooked through. Just before serving, deep-fry the curry leaves and sliced green chillies. Just before serving, deep-fry the curry leaves and sliced green chillies. To serve, place the fried cauliflower onto a serving plate and top with the salad. Serve the flatbreads on the side. To serve, place the fried cauliflower onto a serving plate and top with the salad. Serve the flatbreads on the side. | {
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"title": "Gobi 65 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/gobie_65_goan_street_32808_16x9.jpg Matt Tebbutt takes inspiration from Goan street food with a spiced coating for deep-fried cauliflower florets, served with cucumber, cashew and yoghurt dip and flatbreads. vegetable oil, for deep-frying1 cauliflower, leaves removed and cut into florets3 tbsp chickpea flour (gram flour)4 tbsp cornflour1 tbsp chilli paste½ tbsp finely chopped fresh curry leaves½ tbsp garam masala 8 fresh curry leaves, to garnish2 green chillies, sliced, to garnish vegetable oil, for deep-frying 1 cauliflower, leaves removed and cut into florets 3 tbsp chickpea flour (gram flour) 4 tbsp cornflour 1 tbsp chilli paste ½ tbsp finely chopped fresh curry leaves ½ tbsp garam masala 8 fresh curry leaves, to garnish 2 green chillies, sliced, to garnish ½ tsp ground cumin ½ tsp black mustard seeds1 green chilli1 tbsp cashew nuts, smashed1 cucumber, grated150ml/5fl oz thick natural yoghurt ½ tsp ground cumin ½ tsp black mustard seeds 1 green chilli 1 tbsp cashew nuts, smashed 1 cucumber, grated 150ml/5fl oz thick natural yoghurt 250g/9oz plain flour, plus extra for dusting1 tsp salt1 tbsp olive oil 250g/9oz plain flour, plus extra for dusting 1 tsp salt 1 tbsp olive oil Method For the deep-fried cauliflower, 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.Heat a large saucepan of salted boiling water and blanch the cauliflower for 2–3 minutes. Drain well and set aside.Place the flours into a large bowl and add the chilli paste, chopped curry leaves and garam masala. Mix then add enough cold water to make a smooth batter consistency. Dip the blanched cauliflower into the batter and deep-fry for 2 minutes or until golden-brown. Set aside to drain on kitchen roll and keep warm until ready to serve. (Keep the deep-fat fryer warm to fry the garnish at the last minute.)For the salad, in a dry frying pan over a medium heat, toast the cumin, mustard seeds, green chilli and nuts for 2–3 minutes, taking care not to burn them.Put the grated cucumber into a clean tea towel and squeeze out the water. Place the cucumber into a bowl with the yoghurt and mix in the roasted spices and nuts.For the flatbreads, mix the flour and salt in a large bowl. Add the oil and mix again. Gradually add enough water to form a dough then knead until smooth. Divide into 8 balls. On a floured surface, roll them out into round flatbreads.In a dry frying pan over a medium heat, cook each flatbread for 2–3 minutes on both sides or until cooked through.Just before serving, deep-fry the curry leaves and sliced green chillies. To serve, place the fried cauliflower onto a serving plate and top with the salad. Serve the flatbreads on the side. For the deep-fried cauliflower, 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. For the deep-fried cauliflower, 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. Heat a large saucepan of salted boiling water and blanch the cauliflower for 2–3 minutes. Drain well and set aside. Heat a large saucepan of salted boiling water and blanch the cauliflower for 2–3 minutes. Drain well and set aside. Place the flours into a large bowl and add the chilli paste, chopped curry leaves and garam masala. Mix then add enough cold water to make a smooth batter consistency. Place the flours into a large bowl and add the chilli paste, chopped curry leaves and garam masala. Mix then add enough cold water to make a smooth batter consistency. Dip the blanched cauliflower into the batter and deep-fry for 2 minutes or until golden-brown. Set aside to drain on kitchen roll and keep warm until ready to serve. (Keep the deep-fat fryer warm to fry the garnish at the last minute.) Dip the blanched cauliflower into the batter and deep-fry for 2 minutes or until golden-brown. Set aside to drain on kitchen roll and keep warm until ready to serve. (Keep the deep-fat fryer warm to fry the garnish at the last minute.) For the salad, in a dry frying pan over a medium heat, toast the cumin, mustard seeds, green chilli and nuts for 2–3 minutes, taking care not to burn them. For the salad, in a dry frying pan over a medium heat, toast the cumin, mustard seeds, green chilli and nuts for 2–3 minutes, taking care not to burn them. Put the grated cucumber into a clean tea towel and squeeze out the water. Place the cucumber into a bowl with the yoghurt and mix in the roasted spices and nuts. Put the grated cucumber into a clean tea towel and squeeze out the water. Place the cucumber into a bowl with the yoghurt and mix in the roasted spices and nuts. For the flatbreads, mix the flour and salt in a large bowl. Add the oil and mix again. Gradually add enough water to form a dough then knead until smooth. Divide into 8 balls. On a floured surface, roll them out into round flatbreads. For the flatbreads, mix the flour and salt in a large bowl. Add the oil and mix again. Gradually add enough water to form a dough then knead until smooth. Divide into 8 balls. On a floured surface, roll them out into round flatbreads. In a dry frying pan over a medium heat, cook each flatbread for 2–3 minutes on both sides or until cooked through. In a dry frying pan over a medium heat, cook each flatbread for 2–3 minutes on both sides or until cooked through. Just before serving, deep-fry the curry leaves and sliced green chillies. Just before serving, deep-fry the curry leaves and sliced green chillies. To serve, place the fried cauliflower onto a serving plate and top with the salad. Serve the flatbreads on the side. To serve, place the fried cauliflower onto a serving plate and top with the salad. Serve the flatbreads on the side."
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} | e064838be6b50fe4727e86ca257e5cb573a805b084c7d383565bbed7b0edcc08 | Grilled lamb cutlets with feta dressing recipe
An average of 5.0 out of 5 stars from 3 ratings Lamb and feta work perfectly together in this easy, yet impressive dinner recipe. 200g/7oz plain yoghurt20ml/¾fl oz olive oil15g/½oz Dijon mustard¼ tsp ground cumin ¼ tsp ground turmeric½ tsp finely chopped garlic4 lamb cutlets, fat left on (do not French trim the bones)salt and freshly ground black pepper 200g/7oz plain yoghurt 20ml/¾fl oz olive oil 15g/½oz Dijon mustard ¼ tsp ground cumin ¼ tsp ground turmeric ½ tsp finely chopped garlic 4 lamb cutlets, fat left on (do not French trim the bones) salt and freshly ground black pepper 50g/1¾oz plain flour, plus extra for dusting90g/3¼oz rice flour or chickpea flourpinch ground turmericpinch ground cuminpinch smoked paprikapinch sea salt 1 tsp roughly chopped coriander leaves1 aubergine, cut into thin rounds 50g/1¾oz plain flour, plus extra for dusting 90g/3¼oz rice flour or chickpea flour pinch ground turmeric pinch ground cumin pinch smoked paprika pinch sea salt 1 tsp roughly chopped coriander leaves 1 aubergine, cut into thin rounds 1 Little Gem lettuce, outer leaves and centres separated 1 tbsp olive oilsalt and freshly ground black pepper 1 Little Gem lettuce, outer leaves and centres separated 1 tbsp olive oil salt and freshly ground black pepper 30g/1oz red onion, finely chopped15g/½oz green olives, sliced 70g/2½oz tinned chickpeas, drained and rinsed15g/½oz spring onions, sliced1½ tsp red chilli, sliced with seeds100ml/3½fl oz olive oil2 tbsp warm water1 tbsp red wine vinegar60g/2¼oz feta, diced5 small cherry tomatoes, halved1 tsp fresh flatleaf parsley leaves15 small fresh mint leavessalt and freshly ground black pepper 30g/1oz red onion, finely chopped 15g/½oz green olives, sliced 70g/2½oz tinned chickpeas, drained and rinsed 15g/½oz spring onions, sliced 1½ tsp red chilli, sliced with seeds 100ml/3½fl oz olive oil 2 tbsp warm water 1 tbsp red wine vinegar 60g/2¼oz feta, diced 5 small cherry tomatoes, halved 1 tsp fresh flatleaf parsley leaves 15 small fresh mint leaves salt and freshly ground black pepper Method To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled lamb cutlets with feta dressing recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Lamb and feta work perfectly together in this easy, yet impressive dinner recipe. 200g/7oz plain yoghurt20ml/¾fl oz olive oil15g/½oz Dijon mustard¼ tsp ground cumin ¼ tsp ground turmeric½ tsp finely chopped garlic4 lamb cutlets, fat left on (do not French trim the bones)salt and freshly ground black pepper 200g/7oz plain yoghurt 20ml/¾fl oz olive oil 15g/½oz Dijon mustard ¼ tsp ground cumin ¼ tsp ground turmeric ½ tsp finely chopped garlic 4 lamb cutlets, fat left on (do not French trim the bones) salt and freshly ground black pepper 50g/1¾oz plain flour, plus extra for dusting90g/3¼oz rice flour or chickpea flourpinch ground turmericpinch ground cuminpinch smoked paprikapinch sea salt 1 tsp roughly chopped coriander leaves1 aubergine, cut into thin rounds 50g/1¾oz plain flour, plus extra for dusting 90g/3¼oz rice flour or chickpea flour pinch ground turmeric pinch ground cumin pinch smoked paprika pinch sea salt 1 tsp roughly chopped coriander leaves 1 aubergine, cut into thin rounds 1 Little Gem lettuce, outer leaves and centres separated 1 tbsp olive oilsalt and freshly ground black pepper 1 Little Gem lettuce, outer leaves and centres separated 1 tbsp olive oil salt and freshly ground black pepper 30g/1oz red onion, finely chopped15g/½oz green olives, sliced 70g/2½oz tinned chickpeas, drained and rinsed15g/½oz spring onions, sliced1½ tsp red chilli, sliced with seeds100ml/3½fl oz olive oil2 tbsp warm water1 tbsp red wine vinegar60g/2¼oz feta, diced5 small cherry tomatoes, halved1 tsp fresh flatleaf parsley leaves15 small fresh mint leavessalt and freshly ground black pepper 30g/1oz red onion, finely chopped 15g/½oz green olives, sliced 70g/2½oz tinned chickpeas, drained and rinsed 15g/½oz spring onions, sliced 1½ tsp red chilli, sliced with seeds 100ml/3½fl oz olive oil 2 tbsp warm water 1 tbsp red wine vinegar 60g/2¼oz feta, diced 5 small cherry tomatoes, halved 1 tsp fresh flatleaf parsley leaves 15 small fresh mint leaves salt and freshly ground black pepper Method To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately."
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} | 8e53d004b5220dcfd418c3ba73a97facf7e873dec4377cfa11e0a180e980729c | Spiced potato burger and coriander fries recipe
An average of 5.0 out of 5 stars from 2 ratings 'Potato queen' Poppy O'Toole brings out the best of the humble tatty in this vegan potato burger butty served with coriander matchstick fries. 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds1 tbsp salt, plus extra to season1 red onion, sliced2 garlic cloves, gratedthumb-sized piece ginger, peeled and grated 1 tsp chilli flakes1 tsp ground turmeric1 tsp mild curry powder1 tbsp plain flour3 tbsp gram flour5 coriander sprigs, chopped (stems and all) 100ml/3½fl oz vegetable oil, for frying 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds 1 tbsp salt, plus extra to season 1 red onion, sliced 2 garlic cloves, grated thumb-sized piece ginger, peeled and grated 1 tsp chilli flakes 1 tsp ground turmeric 1 tsp mild curry powder 1 tbsp plain flour 3 tbsp gram flour 5 coriander sprigs, chopped (stems and all) 100ml/3½fl oz vegetable oil, for frying 500g/1lb 2oz potatoesvegetable oil, for fryingbunch fresh coriander, chopped 500g/1lb 2oz potatoes vegetable oil, for frying bunch fresh coriander, chopped 4–6 bread buns, split open4–6 tbsp coconut yoghurt4–6 tbsp mango chutneyfew handfuls mixed salad or a few extra coriander leaves 4–6 bread buns, split open 4–6 tbsp coconut yoghurt 4–6 tbsp mango chutney few handfuls mixed salad or a few extra coriander leaves Method To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth).In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together.Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties).Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go.To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries.To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth). To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth). In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together. In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together. Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties). Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties). Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go. To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries. To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries. To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. | {
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"title": "Spiced potato burger and coriander fries recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 'Potato queen' Poppy O'Toole brings out the best of the humble tatty in this vegan potato burger butty served with coriander matchstick fries. 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds1 tbsp salt, plus extra to season1 red onion, sliced2 garlic cloves, gratedthumb-sized piece ginger, peeled and grated 1 tsp chilli flakes1 tsp ground turmeric1 tsp mild curry powder1 tbsp plain flour3 tbsp gram flour5 coriander sprigs, chopped (stems and all) 100ml/3½fl oz vegetable oil, for frying 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds 1 tbsp salt, plus extra to season 1 red onion, sliced 2 garlic cloves, grated thumb-sized piece ginger, peeled and grated 1 tsp chilli flakes 1 tsp ground turmeric 1 tsp mild curry powder 1 tbsp plain flour 3 tbsp gram flour 5 coriander sprigs, chopped (stems and all) 100ml/3½fl oz vegetable oil, for frying 500g/1lb 2oz potatoesvegetable oil, for fryingbunch fresh coriander, chopped 500g/1lb 2oz potatoes vegetable oil, for frying bunch fresh coriander, chopped 4–6 bread buns, split open4–6 tbsp coconut yoghurt4–6 tbsp mango chutneyfew handfuls mixed salad or a few extra coriander leaves 4–6 bread buns, split open 4–6 tbsp coconut yoghurt 4–6 tbsp mango chutney few handfuls mixed salad or a few extra coriander leaves Method To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth).In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together.Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties).Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go.To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries.To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth). To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth). In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together. In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together. Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties). Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties). Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go. To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries. To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries. To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side."
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} | 6f12b30670ea69b87c6e45529fad9dac476fdc24196fd84c4c6bec97d344c26e | Hot smoked salmon blinis with a courgette salad recipe
An average of 0.0 out of 5 stars from 0 ratings Dainty smoked salmon blinis are perfectly complemented by the spicy courgette salad. For this recipe, you will need a smoker and wood-chip shavings. 2 tbsp soy sauce1 tbsp clear honey2 x 125g/4½oz salmon filletshandful oak, applewood or cherrywood wood-chip shavings 2 tbsp soy sauce 1 tbsp clear honey 2 x 125g/4½oz salmon fillets handful oak, applewood or cherrywood wood-chip shavings 5g yeast225ml/8fl oz milk1 free-range egg yolk100g/3½oz rye flour75g/2¾oz white bread flourpinch sugarpinch salt2 free-range egg whites2 tbsp olive oil 5g yeast 225ml/8fl oz milk 1 free-range egg yolk 100g/3½oz rye flour 75g/2¾oz white bread flour pinch sugar pinch salt 2 free-range egg whites 2 tbsp olive oil 2 large courgettes, julienned15mm/⅝in piece fresh root ginger, grated2 garlic cloves, grated1 red chilli, finely chopped1–2 tsp fresh lemon juice4 tbsp olive oilbunch of fresh chives, snippedsalt and freshly ground black pepper 2 large courgettes, julienned 15mm/⅝in piece fresh root ginger, grated 2 garlic cloves, grated 1 red chilli, finely chopped 1–2 tsp fresh lemon juice 4 tbsp olive oil bunch of fresh chives, snipped salt and freshly ground black pepper Method For the hot smoked salmon, brush the soy and honey over the salmon fillets and leave to marinate for 1 hour. Put the fillets on the rack of a smoker and place on the hob over a high heat until the shavings start to smoulder. (Keep an eye on the smoker and shavings throughout the cooking). Close the smoker, turn down the heat and cook for 5 minutes, or until the salmon is moist but not overcooked. Leave the salmon to cool slightly before removing from the smoker.For the blinis, mix the yeast, milk and egg yolk in a small bowl. Place the flours, sugar and salt into a large bowl and create a well in the centre. Pour the milk mixture gradually into the well and mix thoroughly to combine. Beat the egg whites in a small bowl until they form stiff peaks. Fold the egg whites into the flour mixture. Heat the oil in frying pan and drop a tablespoon of mixture into the hot oil. Turn over the blini when the underside is firm and cook until both sides are golden brown. Repeat until all the mixture is used up. Keep the cooked blinis warm. For the courgette salad, blanch the courgette in boiling, salted water for 10 seconds, refresh and drain well. Place the ginger, garlic, chilli, lemon juice and oil in a small bowl and mix to combine. Season with salt and pepper and pour the dressing over the courgette. Sprinkle with the chives. Serve the hot smoked salmon on top of the blinis, with the courgette salad on the side. For the hot smoked salmon, brush the soy and honey over the salmon fillets and leave to marinate for 1 hour. Put the fillets on the rack of a smoker and place on the hob over a high heat until the shavings start to smoulder. (Keep an eye on the smoker and shavings throughout the cooking). Close the smoker, turn down the heat and cook for 5 minutes, or until the salmon is moist but not overcooked. Leave the salmon to cool slightly before removing from the smoker. For the hot smoked salmon, brush the soy and honey over the salmon fillets and leave to marinate for 1 hour. Put the fillets on the rack of a smoker and place on the hob over a high heat until the shavings start to smoulder. (Keep an eye on the smoker and shavings throughout the cooking). Close the smoker, turn down the heat and cook for 5 minutes, or until the salmon is moist but not overcooked. Leave the salmon to cool slightly before removing from the smoker. For the blinis, mix the yeast, milk and egg yolk in a small bowl. Place the flours, sugar and salt into a large bowl and create a well in the centre. Pour the milk mixture gradually into the well and mix thoroughly to combine. Beat the egg whites in a small bowl until they form stiff peaks. Fold the egg whites into the flour mixture. For the blinis, mix the yeast, milk and egg yolk in a small bowl. Place the flours, sugar and salt into a large bowl and create a well in the centre. Pour the milk mixture gradually into the well and mix thoroughly to combine. Beat the egg whites in a small bowl until they form stiff peaks. Fold the egg whites into the flour mixture. Heat the oil in frying pan and drop a tablespoon of mixture into the hot oil. Turn over the blini when the underside is firm and cook until both sides are golden brown. Repeat until all the mixture is used up. Keep the cooked blinis warm. Heat the oil in frying pan and drop a tablespoon of mixture into the hot oil. Turn over the blini when the underside is firm and cook until both sides are golden brown. Repeat until all the mixture is used up. Keep the cooked blinis warm. For the courgette salad, blanch the courgette in boiling, salted water for 10 seconds, refresh and drain well. Place the ginger, garlic, chilli, lemon juice and oil in a small bowl and mix to combine. Season with salt and pepper and pour the dressing over the courgette. Sprinkle with the chives. For the courgette salad, blanch the courgette in boiling, salted water for 10 seconds, refresh and drain well. Place the ginger, garlic, chilli, lemon juice and oil in a small bowl and mix to combine. Season with salt and pepper and pour the dressing over the courgette. Sprinkle with the chives. Serve the hot smoked salmon on top of the blinis, with the courgette salad on the side. Serve the hot smoked salmon on top of the blinis, with the courgette salad on the side. | {
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"title": "Hot smoked salmon blinis with a courgette salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Dainty smoked salmon blinis are perfectly complemented by the spicy courgette salad. For this recipe, you will need a smoker and wood-chip shavings. 2 tbsp soy sauce1 tbsp clear honey2 x 125g/4½oz salmon filletshandful oak, applewood or cherrywood wood-chip shavings 2 tbsp soy sauce 1 tbsp clear honey 2 x 125g/4½oz salmon fillets handful oak, applewood or cherrywood wood-chip shavings 5g yeast225ml/8fl oz milk1 free-range egg yolk100g/3½oz rye flour75g/2¾oz white bread flourpinch sugarpinch salt2 free-range egg whites2 tbsp olive oil 5g yeast 225ml/8fl oz milk 1 free-range egg yolk 100g/3½oz rye flour 75g/2¾oz white bread flour pinch sugar pinch salt 2 free-range egg whites 2 tbsp olive oil 2 large courgettes, julienned15mm/⅝in piece fresh root ginger, grated2 garlic cloves, grated1 red chilli, finely chopped1–2 tsp fresh lemon juice4 tbsp olive oilbunch of fresh chives, snippedsalt and freshly ground black pepper 2 large courgettes, julienned 15mm/⅝in piece fresh root ginger, grated 2 garlic cloves, grated 1 red chilli, finely chopped 1–2 tsp fresh lemon juice 4 tbsp olive oil bunch of fresh chives, snipped salt and freshly ground black pepper Method For the hot smoked salmon, brush the soy and honey over the salmon fillets and leave to marinate for 1 hour. Put the fillets on the rack of a smoker and place on the hob over a high heat until the shavings start to smoulder. (Keep an eye on the smoker and shavings throughout the cooking). Close the smoker, turn down the heat and cook for 5 minutes, or until the salmon is moist but not overcooked. Leave the salmon to cool slightly before removing from the smoker.For the blinis, mix the yeast, milk and egg yolk in a small bowl. Place the flours, sugar and salt into a large bowl and create a well in the centre. Pour the milk mixture gradually into the well and mix thoroughly to combine. Beat the egg whites in a small bowl until they form stiff peaks. Fold the egg whites into the flour mixture. Heat the oil in frying pan and drop a tablespoon of mixture into the hot oil. Turn over the blini when the underside is firm and cook until both sides are golden brown. Repeat until all the mixture is used up. Keep the cooked blinis warm. For the courgette salad, blanch the courgette in boiling, salted water for 10 seconds, refresh and drain well. Place the ginger, garlic, chilli, lemon juice and oil in a small bowl and mix to combine. Season with salt and pepper and pour the dressing over the courgette. Sprinkle with the chives. Serve the hot smoked salmon on top of the blinis, with the courgette salad on the side. For the hot smoked salmon, brush the soy and honey over the salmon fillets and leave to marinate for 1 hour. Put the fillets on the rack of a smoker and place on the hob over a high heat until the shavings start to smoulder. (Keep an eye on the smoker and shavings throughout the cooking). Close the smoker, turn down the heat and cook for 5 minutes, or until the salmon is moist but not overcooked. Leave the salmon to cool slightly before removing from the smoker. For the hot smoked salmon, brush the soy and honey over the salmon fillets and leave to marinate for 1 hour. Put the fillets on the rack of a smoker and place on the hob over a high heat until the shavings start to smoulder. (Keep an eye on the smoker and shavings throughout the cooking). Close the smoker, turn down the heat and cook for 5 minutes, or until the salmon is moist but not overcooked. Leave the salmon to cool slightly before removing from the smoker. For the blinis, mix the yeast, milk and egg yolk in a small bowl. Place the flours, sugar and salt into a large bowl and create a well in the centre. Pour the milk mixture gradually into the well and mix thoroughly to combine. Beat the egg whites in a small bowl until they form stiff peaks. Fold the egg whites into the flour mixture. For the blinis, mix the yeast, milk and egg yolk in a small bowl. Place the flours, sugar and salt into a large bowl and create a well in the centre. Pour the milk mixture gradually into the well and mix thoroughly to combine. Beat the egg whites in a small bowl until they form stiff peaks. Fold the egg whites into the flour mixture. Heat the oil in frying pan and drop a tablespoon of mixture into the hot oil. Turn over the blini when the underside is firm and cook until both sides are golden brown. Repeat until all the mixture is used up. Keep the cooked blinis warm. Heat the oil in frying pan and drop a tablespoon of mixture into the hot oil. Turn over the blini when the underside is firm and cook until both sides are golden brown. Repeat until all the mixture is used up. Keep the cooked blinis warm. For the courgette salad, blanch the courgette in boiling, salted water for 10 seconds, refresh and drain well. Place the ginger, garlic, chilli, lemon juice and oil in a small bowl and mix to combine. Season with salt and pepper and pour the dressing over the courgette. Sprinkle with the chives. For the courgette salad, blanch the courgette in boiling, salted water for 10 seconds, refresh and drain well. Place the ginger, garlic, chilli, lemon juice and oil in a small bowl and mix to combine. Season with salt and pepper and pour the dressing over the courgette. Sprinkle with the chives. Serve the hot smoked salmon on top of the blinis, with the courgette salad on the side. Serve the hot smoked salmon on top of the blinis, with the courgette salad on the side."
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} | 7fdb81da26064f718c40fae23abc9cd4f544c9d33afd3090afa279a501d202b1 | Orange and cardamom rye bread knots recipe
For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well.Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky.Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size.For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine.Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar. Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.)Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic. Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size.Once both doughs have proved, knock them back and then roughly shape them into rectangles. On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size.Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used.Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in.Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment.Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour.Preheat the oven to 220C/425F/Gas 7.Five minutes before the end of proving, pop two baking trays into the oven.For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside.Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes.After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm. When cool, serve the rolls with a slathering of slightly salted butter. For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well. For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well. Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky. Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky. Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size. Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size. For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine. For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine. Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar. Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar. Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.) Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.) Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic. Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic. Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size. Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size. Once both doughs have proved, knock them back and then roughly shape them into rectangles. Once both doughs have proved, knock them back and then roughly shape them into rectangles. On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size. On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size. Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used. Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used. Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in. Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in. Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment. Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment. Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour. Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Five minutes before the end of proving, pop two baking trays into the oven. Five minutes before the end of proving, pop two baking trays into the oven. For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside. For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside. Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes. Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes. After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm. After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm. When cool, serve the rolls with a slathering of slightly salted butter. When cool, serve the rolls with a slathering of slightly salted butter. | {
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"title": "Orange and cardamom rye bread knots recipe",
"content": "For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well.Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky.Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size.For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine.Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar. Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.)Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic. Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size.Once both doughs have proved, knock them back and then roughly shape them into rectangles. On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size.Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used.Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in.Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment.Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour.Preheat the oven to 220C/425F/Gas 7.Five minutes before the end of proving, pop two baking trays into the oven.For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside.Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes.After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm. When cool, serve the rolls with a slathering of slightly salted butter. For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well. For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well. Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky. Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky. Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size. Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size. For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine. For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine. Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar. Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar. Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.) Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.) Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic. Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic. Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size. Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size. Once both doughs have proved, knock them back and then roughly shape them into rectangles. Once both doughs have proved, knock them back and then roughly shape them into rectangles. On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size. On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size. Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used. Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used. Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in. Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in. Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment. Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment. Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour. Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Five minutes before the end of proving, pop two baking trays into the oven. Five minutes before the end of proving, pop two baking trays into the oven. For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside. For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside. Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes. Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes. After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm. After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm. When cool, serve the rolls with a slathering of slightly salted butter. When cool, serve the rolls with a slathering of slightly salted butter."
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} | 8bd0550cc5f377e3b61465eda5d34f19f8840a5e44d79cfe71d15d039060244b | Cider and apple cake recipe
An average of 4.0 out of 5 stars from 2 ratings Cider-soaked fruit and a sweet syrup adds extra umph to this moist tea cake. 50g/1½oz sultanas150ml/5fl oz medium dry cider125g/4½oz softened butter125g/4½oz light soft brown sugar2 free-range eggs, beaten175g/6oz white self-raising flour50g/1½oz brown spelt flour½ tsp baking powder1 tsp ground corianderpinch salt1 crisp dessert apple, peel on, cut into cubes 50g/1½oz sultanas 150ml/5fl oz medium dry cider 125g/4½oz softened butter 125g/4½oz light soft brown sugar 2 free-range eggs, beaten 175g/6oz white self-raising flour 50g/1½oz brown spelt flour ½ tsp baking powder 1 tsp ground coriander pinch salt 1 crisp dessert apple, peel on, cut into cubes 100ml/3½fl oz of medium dry cider75g/2½oz granulated sugar 100ml/3½fl oz of medium dry cider 75g/2½oz granulated sugar Method Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight).Preheat the oven at 180C/350F/Gas 4 Lightly grease an 18cm/7in diameter baking tin and dust it with flour.In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well. Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat.Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool.For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool.Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve. Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight). Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight). Preheat the oven at 180C/350F/Gas 4 Preheat the oven at 180C/350F/Gas 4 Lightly grease an 18cm/7in diameter baking tin and dust it with flour. Lightly grease an 18cm/7in diameter baking tin and dust it with flour. In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well. In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well. Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat. Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat. Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool. Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool. For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool. For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool. Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve. Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cider and apple cake recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Cider-soaked fruit and a sweet syrup adds extra umph to this moist tea cake. 50g/1½oz sultanas150ml/5fl oz medium dry cider125g/4½oz softened butter125g/4½oz light soft brown sugar2 free-range eggs, beaten175g/6oz white self-raising flour50g/1½oz brown spelt flour½ tsp baking powder1 tsp ground corianderpinch salt1 crisp dessert apple, peel on, cut into cubes 50g/1½oz sultanas 150ml/5fl oz medium dry cider 125g/4½oz softened butter 125g/4½oz light soft brown sugar 2 free-range eggs, beaten 175g/6oz white self-raising flour 50g/1½oz brown spelt flour ½ tsp baking powder 1 tsp ground coriander pinch salt 1 crisp dessert apple, peel on, cut into cubes 100ml/3½fl oz of medium dry cider75g/2½oz granulated sugar 100ml/3½fl oz of medium dry cider 75g/2½oz granulated sugar Method Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight).Preheat the oven at 180C/350F/Gas 4 Lightly grease an 18cm/7in diameter baking tin and dust it with flour.In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well. Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat.Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool.For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool.Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve. Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight). Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight). Preheat the oven at 180C/350F/Gas 4 Preheat the oven at 180C/350F/Gas 4 Lightly grease an 18cm/7in diameter baking tin and dust it with flour. Lightly grease an 18cm/7in diameter baking tin and dust it with flour. In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well. In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well. Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat. Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat. Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool. Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool. For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool. For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool. Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve. Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve."
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} | 724d3729bebf08186f9b261c9ed9b6cac109e50adf2a4c2c5a52c7a5e66d6218 | Slow-cooker Brixton baked beans recipe
An average of 3.0 out of 5 stars from 6 ratings Molasses are the secret ingredient in Boston baked beans - they give a savoury depth to this delicious slow-cooked dish. Equipment and preparation: for this recipe you will need a slow cooker. 200g/7oz dried haricot beans1 onion, finely chopped1 x 400g tin chopped tomatoes4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)3 tbsp tomato purée2 tbsp brown sugar2 tsp smoked paprika½ tsp ground cloves2 tsp mustard powder 200g/7oz dried haricot beans 1 onion, finely chopped 1 x 400g tin chopped tomatoes 4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens) 3 tbsp tomato purée 2 tbsp brown sugar 2 tsp smoked paprika ½ tsp ground cloves 2 tsp mustard powder Method Place the dried haricot beans, onions and tomatoes into a slow cooker.In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened.Serve with toast, ribs or a full English breakfast. Place the dried haricot beans, onions and tomatoes into a slow cooker. Place the dried haricot beans, onions and tomatoes into a slow cooker. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened. Serve with toast, ribs or a full English breakfast. Serve with toast, ribs or a full English breakfast. | {
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"title": "Slow-cooker Brixton baked beans recipe",
"content": "An average of 3.0 out of 5 stars from 6 ratings Molasses are the secret ingredient in Boston baked beans - they give a savoury depth to this delicious slow-cooked dish. Equipment and preparation: for this recipe you will need a slow cooker. 200g/7oz dried haricot beans1 onion, finely chopped1 x 400g tin chopped tomatoes4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)3 tbsp tomato purée2 tbsp brown sugar2 tsp smoked paprika½ tsp ground cloves2 tsp mustard powder 200g/7oz dried haricot beans 1 onion, finely chopped 1 x 400g tin chopped tomatoes 4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens) 3 tbsp tomato purée 2 tbsp brown sugar 2 tsp smoked paprika ½ tsp ground cloves 2 tsp mustard powder Method Place the dried haricot beans, onions and tomatoes into a slow cooker.In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened.Serve with toast, ribs or a full English breakfast. Place the dried haricot beans, onions and tomatoes into a slow cooker. Place the dried haricot beans, onions and tomatoes into a slow cooker. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened. Serve with toast, ribs or a full English breakfast. Serve with toast, ribs or a full English breakfast."
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} | 21301b559b593f781c854c0401bb8bc8f6ec612691c40b0ba66076482064da59 | Slow-cooker brownies recipe
An average of 3.0 out of 5 stars from 1 rating To get perfectly fudgy, squishy brownies with minimal effort, pop the cake mixture into a slow-cooker - here's how. Equipment and preparation: for this recipe you will need a slow cooker. 90g/3¼oz good-quality dark chocolate 115g/4oz butter, cubed275g/9¾oz caster sugar2 free-range eggs1 tsp vanilla extract90g/3¼oz plain flour75g/2¾ full-fat cream cheese1 heaped tbsp condensed milk or dulce de leche 90g/3¼oz good-quality dark chocolate 115g/4oz butter, cubed 275g/9¾oz caster sugar 2 free-range eggs 1 tsp vanilla extract 90g/3¼oz plain flour 75g/2¾ full-fat cream cheese 1 heaped tbsp condensed milk or dulce de leche Method Line the base of a slow cooker with baking parchment. Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted.Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don’t worry).Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker. In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.)Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready. Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled. To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges. Line the base of a slow cooker with baking parchment. Line the base of a slow cooker with baking parchment. Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted. Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted. Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don’t worry). Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don’t worry). Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker. Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker. In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.) In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.) Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready. Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready. Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled. Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled. To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges. To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges. Recipe tips Tip 1: Melt the chocolate in a heatproof bowl that fits over a saucepan of simmering water; that way, you will only have one bowl to wash up. Tip 2: Make sure the top of the brownies look cooked before you lift them out of the slow cooker - even if this means cooking them for an extra 20-30 minutes more than you think. | {
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"title": "Slow-cooker brownies recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating To get perfectly fudgy, squishy brownies with minimal effort, pop the cake mixture into a slow-cooker - here's how. Equipment and preparation: for this recipe you will need a slow cooker. 90g/3¼oz good-quality dark chocolate 115g/4oz butter, cubed275g/9¾oz caster sugar2 free-range eggs1 tsp vanilla extract90g/3¼oz plain flour75g/2¾ full-fat cream cheese1 heaped tbsp condensed milk or dulce de leche 90g/3¼oz good-quality dark chocolate 115g/4oz butter, cubed 275g/9¾oz caster sugar 2 free-range eggs 1 tsp vanilla extract 90g/3¼oz plain flour 75g/2¾ full-fat cream cheese 1 heaped tbsp condensed milk or dulce de leche Method Line the base of a slow cooker with baking parchment. Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted.Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don’t worry).Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker. In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.)Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready. Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled. To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges. Line the base of a slow cooker with baking parchment. Line the base of a slow cooker with baking parchment. Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted. Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted. Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don’t worry). Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but don’t worry). Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker. Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker. In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.) In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.) Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready. Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready. Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled. Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled. To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges. To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges. Recipe tips Tip 1: Melt the chocolate in a heatproof bowl that fits over a saucepan of simmering water; that way, you will only have one bowl to wash up. Tip 2: Make sure the top of the brownies look cooked before you lift them out of the slow cooker - even if this means cooking them for an extra 20-30 minutes more than you think."
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} | f435216a99a0bd8f31b49f575f520f38065ce2388cbe3c821ca8f1433ac2f98d | Brandade with mussels recipe
An average of 4.2 out of 5 stars from 6 ratings This fancy fish dish manages to be both super comforting and impressive with creamy salt cod brandade and crispy potato scraps served with a dressing made with mussels. 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf1 sprig tarragon few peppercorns 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below) 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf 1 sprig tarragon few peppercorns 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below) 500g/1lb 2oz mussels dash olive oil1 banana shallot, chopped1 garlic clove, smashed with a knife and peeled150ml/5fl oz white wine 500g/1lb 2oz mussels dash olive oil 1 banana shallot, chopped 1 garlic clove, smashed with a knife and peeled 150ml/5fl oz white wine pinch saffron, soaked in 1 tbsp warm water3 tbsp olive oil 1 tbsp cider vinegar 1 banana shallot, finely chopped1 tbsp chopped fresh chives pinch saffron, soaked in 1 tbsp warm water 3 tbsp olive oil 1 tbsp cider vinegar 1 banana shallot, finely chopped 1 tbsp chopped fresh chives oil, for deep fryingpotato skins, torn into pieces (see above) oil, for deep frying potato skins, torn into pieces (see above) Method To make the brandade, place the cod, milk, bay leaf, tarragon sprig and peppercorns in a large saucepan. Poach the cod over a low heat until just cooked. Carefully lift out the cod from the liquid and allow to cool. Separate the cod into flakes and put into a bowl. Stir together with the baked potato flesh, adding a splash of the cooking liquid if needed to loosen. Keep warm.To make the mussel dressing, clean the mussels under cold running water and debeard the mussels. If any are opened, tap them lightly on a hard surface. If they don't close, discard them.Heat the olive oil in a wide, heavy-based saucepan (with a lid). Add the shallot and garlic and cook until softened, but not browned. Pour the wine into the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan, top with the lid and cook for about 3-4 minutes or until they are open, giving the pan a shake from time to time. Discard any that don't open. Remove the mussels from the heat and drain them, saving the cooking liquor. Pick the meat from the shells and set aside.To make the vinaigrette, mix the saffron, oil and vinegar together with 1 tablespoon of the mussel liquor. Add the shallot, chives and the picked mussels. To make the crispy potato skin scraps, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the torn skins into the fryer and fry for 1–2 minutes. Remove and drain on a kitchen paper.To serve, spoon the brandade into 2 bowls, dress with the mussel vinaigrette and scatter over the deep-fried potato skins. To make the brandade, place the cod, milk, bay leaf, tarragon sprig and peppercorns in a large saucepan. Poach the cod over a low heat until just cooked. Carefully lift out the cod from the liquid and allow to cool. To make the brandade, place the cod, milk, bay leaf, tarragon sprig and peppercorns in a large saucepan. Poach the cod over a low heat until just cooked. Carefully lift out the cod from the liquid and allow to cool. Separate the cod into flakes and put into a bowl. Stir together with the baked potato flesh, adding a splash of the cooking liquid if needed to loosen. Keep warm. Separate the cod into flakes and put into a bowl. Stir together with the baked potato flesh, adding a splash of the cooking liquid if needed to loosen. Keep warm. To make the mussel dressing, clean the mussels under cold running water and debeard the mussels. If any are opened, tap them lightly on a hard surface. If they don't close, discard them. To make the mussel dressing, clean the mussels under cold running water and debeard the mussels. If any are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based saucepan (with a lid). Add the shallot and garlic and cook until softened, but not browned. Pour the wine into the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan, top with the lid and cook for about 3-4 minutes or until they are open, giving the pan a shake from time to time. Discard any that don't open. Remove the mussels from the heat and drain them, saving the cooking liquor. Pick the meat from the shells and set aside. Heat the olive oil in a wide, heavy-based saucepan (with a lid). Add the shallot and garlic and cook until softened, but not browned. Pour the wine into the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan, top with the lid and cook for about 3-4 minutes or until they are open, giving the pan a shake from time to time. Discard any that don't open. Remove the mussels from the heat and drain them, saving the cooking liquor. Pick the meat from the shells and set aside. To make the vinaigrette, mix the saffron, oil and vinegar together with 1 tablespoon of the mussel liquor. Add the shallot, chives and the picked mussels. To make the vinaigrette, mix the saffron, oil and vinegar together with 1 tablespoon of the mussel liquor. Add the shallot, chives and the picked mussels. To make the crispy potato skin scraps, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the torn skins into the fryer and fry for 1–2 minutes. Remove and drain on a kitchen paper. To make the crispy potato skin scraps, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the torn skins into the fryer and fry for 1–2 minutes. Remove and drain on a kitchen paper. To serve, spoon the brandade into 2 bowls, dress with the mussel vinaigrette and scatter over the deep-fried potato skins. To serve, spoon the brandade into 2 bowls, dress with the mussel vinaigrette and scatter over the deep-fried potato skins. | {
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"title": "Brandade with mussels recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings This fancy fish dish manages to be both super comforting and impressive with creamy salt cod brandade and crispy potato scraps served with a dressing made with mussels. 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf1 sprig tarragon few peppercorns 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below) 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf 1 sprig tarragon few peppercorns 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below) 500g/1lb 2oz mussels dash olive oil1 banana shallot, chopped1 garlic clove, smashed with a knife and peeled150ml/5fl oz white wine 500g/1lb 2oz mussels dash olive oil 1 banana shallot, chopped 1 garlic clove, smashed with a knife and peeled 150ml/5fl oz white wine pinch saffron, soaked in 1 tbsp warm water3 tbsp olive oil 1 tbsp cider vinegar 1 banana shallot, finely chopped1 tbsp chopped fresh chives pinch saffron, soaked in 1 tbsp warm water 3 tbsp olive oil 1 tbsp cider vinegar 1 banana shallot, finely chopped 1 tbsp chopped fresh chives oil, for deep fryingpotato skins, torn into pieces (see above) oil, for deep frying potato skins, torn into pieces (see above) Method To make the brandade, place the cod, milk, bay leaf, tarragon sprig and peppercorns in a large saucepan. Poach the cod over a low heat until just cooked. Carefully lift out the cod from the liquid and allow to cool. Separate the cod into flakes and put into a bowl. Stir together with the baked potato flesh, adding a splash of the cooking liquid if needed to loosen. Keep warm.To make the mussel dressing, clean the mussels under cold running water and debeard the mussels. If any are opened, tap them lightly on a hard surface. If they don't close, discard them.Heat the olive oil in a wide, heavy-based saucepan (with a lid). Add the shallot and garlic and cook until softened, but not browned. Pour the wine into the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan, top with the lid and cook for about 3-4 minutes or until they are open, giving the pan a shake from time to time. Discard any that don't open. Remove the mussels from the heat and drain them, saving the cooking liquor. Pick the meat from the shells and set aside.To make the vinaigrette, mix the saffron, oil and vinegar together with 1 tablespoon of the mussel liquor. Add the shallot, chives and the picked mussels. To make the crispy potato skin scraps, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the torn skins into the fryer and fry for 1–2 minutes. Remove and drain on a kitchen paper.To serve, spoon the brandade into 2 bowls, dress with the mussel vinaigrette and scatter over the deep-fried potato skins. To make the brandade, place the cod, milk, bay leaf, tarragon sprig and peppercorns in a large saucepan. Poach the cod over a low heat until just cooked. Carefully lift out the cod from the liquid and allow to cool. To make the brandade, place the cod, milk, bay leaf, tarragon sprig and peppercorns in a large saucepan. Poach the cod over a low heat until just cooked. Carefully lift out the cod from the liquid and allow to cool. Separate the cod into flakes and put into a bowl. Stir together with the baked potato flesh, adding a splash of the cooking liquid if needed to loosen. Keep warm. Separate the cod into flakes and put into a bowl. Stir together with the baked potato flesh, adding a splash of the cooking liquid if needed to loosen. Keep warm. To make the mussel dressing, clean the mussels under cold running water and debeard the mussels. If any are opened, tap them lightly on a hard surface. If they don't close, discard them. To make the mussel dressing, clean the mussels under cold running water and debeard the mussels. If any are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based saucepan (with a lid). Add the shallot and garlic and cook until softened, but not browned. Pour the wine into the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan, top with the lid and cook for about 3-4 minutes or until they are open, giving the pan a shake from time to time. Discard any that don't open. Remove the mussels from the heat and drain them, saving the cooking liquor. Pick the meat from the shells and set aside. Heat the olive oil in a wide, heavy-based saucepan (with a lid). Add the shallot and garlic and cook until softened, but not browned. Pour the wine into the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan, top with the lid and cook for about 3-4 minutes or until they are open, giving the pan a shake from time to time. Discard any that don't open. Remove the mussels from the heat and drain them, saving the cooking liquor. Pick the meat from the shells and set aside. To make the vinaigrette, mix the saffron, oil and vinegar together with 1 tablespoon of the mussel liquor. Add the shallot, chives and the picked mussels. To make the vinaigrette, mix the saffron, oil and vinegar together with 1 tablespoon of the mussel liquor. Add the shallot, chives and the picked mussels. To make the crispy potato skin scraps, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the torn skins into the fryer and fry for 1–2 minutes. Remove and drain on a kitchen paper. To make the crispy potato skin scraps, heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the torn skins into the fryer and fry for 1–2 minutes. Remove and drain on a kitchen paper. To serve, spoon the brandade into 2 bowls, dress with the mussel vinaigrette and scatter over the deep-fried potato skins. To serve, spoon the brandade into 2 bowls, dress with the mussel vinaigrette and scatter over the deep-fried potato skins."
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} | 337fb1a1bd4c80767c71a50590bda1c9afa0de7061d0c501bd620ed928c2d2f0 | Choucroute garnie recipe
An average of 5.0 out of 5 stars from 1 rating This hearty one-pot dish from the Alsace region of France is made with sauerkraut (choucroute in French) and German sausage. 3 tbsp duck fat 2 bratwurst sausages1 boudin noir1 Toulouse sausage2 onions, thinly sliced 2 garlic cloves, thinly sliced 1 tsp juniper berries some thyme sprigs 1 tsp caraway seeds 2 bay leaves 2 Cox’s apples, peeled and chopped125ml/4fl oz Riesling wine 500g/1lb 2oz pork shoulder, bone removed500g/1lb 2oz whole piece smoked bacon250ml/9fl oz chicken stock 150g/5½oz sauerkraut (choucroute)4 new potatoes, peeled 3 tbsp duck fat 2 bratwurst sausages 1 boudin noir 1 Toulouse sausage 2 onions, thinly sliced 2 garlic cloves, thinly sliced 1 tsp juniper berries some thyme sprigs 1 tsp caraway seeds 2 bay leaves 2 Cox’s apples, peeled and chopped 125ml/4fl oz Riesling wine 500g/1lb 2oz pork shoulder, bone removed 500g/1lb 2oz whole piece smoked bacon 250ml/9fl oz chicken stock 150g/5½oz sauerkraut (choucroute) 4 new potatoes, peeled Method Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly.Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly. Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. | {
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"title": "Choucroute garnie recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This hearty one-pot dish from the Alsace region of France is made with sauerkraut (choucroute in French) and German sausage. 3 tbsp duck fat 2 bratwurst sausages1 boudin noir1 Toulouse sausage2 onions, thinly sliced 2 garlic cloves, thinly sliced 1 tsp juniper berries some thyme sprigs 1 tsp caraway seeds 2 bay leaves 2 Cox’s apples, peeled and chopped125ml/4fl oz Riesling wine 500g/1lb 2oz pork shoulder, bone removed500g/1lb 2oz whole piece smoked bacon250ml/9fl oz chicken stock 150g/5½oz sauerkraut (choucroute)4 new potatoes, peeled 3 tbsp duck fat 2 bratwurst sausages 1 boudin noir 1 Toulouse sausage 2 onions, thinly sliced 2 garlic cloves, thinly sliced 1 tsp juniper berries some thyme sprigs 1 tsp caraway seeds 2 bay leaves 2 Cox’s apples, peeled and chopped 125ml/4fl oz Riesling wine 500g/1lb 2oz pork shoulder, bone removed 500g/1lb 2oz whole piece smoked bacon 250ml/9fl oz chicken stock 150g/5½oz sauerkraut (choucroute) 4 new potatoes, peeled Method Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly.Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly. Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes."
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} | 2d53b190a095de1e337113f5fc0b95b949a3a0791af3b857824f74887270e58d | Roasted spiced lamb ribs recipe
An average of 4.4 out of 5 stars from 5 ratings There are snacks and then there are Matt Tebbutt’s salt and spiced lamb ribs. Serve with a nice cold beer. 2 sheets lamb breast ribs, cut into individual chops 2 tbsp olive oil2 tsp chopped fresh thymesalt and freshly ground black pepper 2 sheets lamb breast ribs, cut into individual chops 2 tbsp olive oil 2 tsp chopped fresh thyme salt and freshly ground black pepper 1 tbsp sweet smoked paprika 2 tsp garlic granules 1 tbsp cumin seeds 2 tsp chilli flakes 1 tbsp salt 1 tbsp dried oregano ½ tbsp black pepper 1 tbsp soft dark brown sugar 1 tbsp sweet smoked paprika 2 tsp garlic granules 1 tbsp cumin seeds 2 tsp chilli flakes 1 tbsp salt 1 tbsp dried oregano ½ tbsp black pepper 1 tbsp soft dark brown sugar 1 tbsp crushed pink peppercorns1 tbsp chopped fresh chives 1 tbsp crushed pink peppercorns 1 tbsp chopped fresh chives Method To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. | {
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"title": "Roasted spiced lamb ribs recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings There are snacks and then there are Matt Tebbutt’s salt and spiced lamb ribs. Serve with a nice cold beer. 2 sheets lamb breast ribs, cut into individual chops 2 tbsp olive oil2 tsp chopped fresh thymesalt and freshly ground black pepper 2 sheets lamb breast ribs, cut into individual chops 2 tbsp olive oil 2 tsp chopped fresh thyme salt and freshly ground black pepper 1 tbsp sweet smoked paprika 2 tsp garlic granules 1 tbsp cumin seeds 2 tsp chilli flakes 1 tbsp salt 1 tbsp dried oregano ½ tbsp black pepper 1 tbsp soft dark brown sugar 1 tbsp sweet smoked paprika 2 tsp garlic granules 1 tbsp cumin seeds 2 tsp chilli flakes 1 tbsp salt 1 tbsp dried oregano ½ tbsp black pepper 1 tbsp soft dark brown sugar 1 tbsp crushed pink peppercorns1 tbsp chopped fresh chives 1 tbsp crushed pink peppercorns 1 tbsp chopped fresh chives Method To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot."
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} | 4390762a578f59052632000caaef86ad8022cd2859e5c0ca6d639a0a9ae94561 | Spicy chicken calabrese with olive oil mash recipe
An average of 4.7 out of 5 stars from 3 ratings Cook up a spicy chicken stew with 'nduja, a fiery spreadable sausage paste that will bump up the flavour. 2 tbsp plain floursalt and freshly ground black pepper8 chicken thighs10ml/2 tsp extra virgin olive oil20g/1oz chopped shallots100g/3½oz 'nduja (spreadable spicy pork sausage)6 peppers, 2 red, 2 yellow, 2 green, all roughly chopped100ml/3½fl oz tomato passata 400ml/14fl oz chicken stock 1 large chilli, finely chopped small bunch fresh marjoram, choppedsmall bunch fresh chives, choppedsmall bunch fresh parsley, chopped 2 tbsp plain flour salt and freshly ground black pepper 8 chicken thighs 10ml/2 tsp extra virgin olive oil 20g/1oz chopped shallots 100g/3½oz 'nduja (spreadable spicy pork sausage) 6 peppers, 2 red, 2 yellow, 2 green, all roughly chopped 100ml/3½fl oz tomato passata 400ml/14fl oz chicken stock 1 large chilli, finely chopped small bunch fresh marjoram, chopped small bunch fresh chives, chopped small bunch fresh parsley, chopped 1 kg/2lb 4oz King Edward potatoes (peeled and cut into chunks) 80ml/5 tbsp extra virgin olive oil salt and freshly ground black pepper 1 kg/2lb 4oz King Edward potatoes (peeled and cut into chunks) 80ml/5 tbsp extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. In a separate ovenproof pan, gently fry the shallots and n’duja for a few minutes. Add the chopped peppers, passata and the chicken stock. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. Transfer the pan to the oven and bake for approximately 20 minutes. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.Using a potato masher, mash well, gradually adding the olive oil.Season generously with salt and freshly ground black pepper.To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. In a separate ovenproof pan, gently fry the shallots and n’duja for a few minutes. In a separate ovenproof pan, gently fry the shallots and n’duja for a few minutes. Add the chopped peppers, passata and the chicken stock. Add the chopped peppers, passata and the chicken stock. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. Transfer the pan to the oven and bake for approximately 20 minutes. Transfer the pan to the oven and bake for approximately 20 minutes. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little. Using a potato masher, mash well, gradually adding the olive oil. Using a potato masher, mash well, gradually adding the olive oil. Season generously with salt and freshly ground black pepper. Season generously with salt and freshly ground black pepper. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot. | {
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"title": "Spicy chicken calabrese with olive oil mash recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Cook up a spicy chicken stew with 'nduja, a fiery spreadable sausage paste that will bump up the flavour. 2 tbsp plain floursalt and freshly ground black pepper8 chicken thighs10ml/2 tsp extra virgin olive oil20g/1oz chopped shallots100g/3½oz 'nduja (spreadable spicy pork sausage)6 peppers, 2 red, 2 yellow, 2 green, all roughly chopped100ml/3½fl oz tomato passata 400ml/14fl oz chicken stock 1 large chilli, finely chopped small bunch fresh marjoram, choppedsmall bunch fresh chives, choppedsmall bunch fresh parsley, chopped 2 tbsp plain flour salt and freshly ground black pepper 8 chicken thighs 10ml/2 tsp extra virgin olive oil 20g/1oz chopped shallots 100g/3½oz 'nduja (spreadable spicy pork sausage) 6 peppers, 2 red, 2 yellow, 2 green, all roughly chopped 100ml/3½fl oz tomato passata 400ml/14fl oz chicken stock 1 large chilli, finely chopped small bunch fresh marjoram, chopped small bunch fresh chives, chopped small bunch fresh parsley, chopped 1 kg/2lb 4oz King Edward potatoes (peeled and cut into chunks) 80ml/5 tbsp extra virgin olive oil salt and freshly ground black pepper 1 kg/2lb 4oz King Edward potatoes (peeled and cut into chunks) 80ml/5 tbsp extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. In a separate ovenproof pan, gently fry the shallots and n’duja for a few minutes. Add the chopped peppers, passata and the chicken stock. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. Transfer the pan to the oven and bake for approximately 20 minutes. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.Using a potato masher, mash well, gradually adding the olive oil.Season generously with salt and freshly ground black pepper.To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. In a separate ovenproof pan, gently fry the shallots and n’duja for a few minutes. In a separate ovenproof pan, gently fry the shallots and n’duja for a few minutes. Add the chopped peppers, passata and the chicken stock. Add the chopped peppers, passata and the chicken stock. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. Transfer the pan to the oven and bake for approximately 20 minutes. Transfer the pan to the oven and bake for approximately 20 minutes. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little. Using a potato masher, mash well, gradually adding the olive oil. Using a potato masher, mash well, gradually adding the olive oil. Season generously with salt and freshly ground black pepper. Season generously with salt and freshly ground black pepper. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot."
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} | e48fd87f627f28f9a6e431d5e4cc264393c0ff122725cd1672909830bc74a2c7 | Crispy Mongolian lamb lettuce wraps recipe
An average of 5.0 out of 5 stars from 1 rating Rich lamb works perfectly with fresh, crisp lettuce and sweet stir-fried vegetables. 250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips 2 tbsp potato flour2 tbsp tapioca granules, groundgroundnut oil, for deep-frying 250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips 2 tbsp potato flour 2 tbsp tapioca granules, ground groundnut oil, for deep-frying 1 tbsp freshly grated ginger1 tbsp Shaoxing rice wine or dry sherry ½ tsp ground dry-toasted Sichuan peppercorns½ tsp sea salt1 tsp low-sodium light soy sauce 1 tsp yellow bean paste 1 tsp hoisin sauce 1 pinch Chinese five-spice powder 1 tbsp freshly grated ginger 1 tbsp Shaoxing rice wine or dry sherry ½ tsp ground dry-toasted Sichuan peppercorns ½ tsp sea salt 1 tsp low-sodium light soy sauce 1 tsp yellow bean paste 1 tsp hoisin sauce 1 pinch Chinese five-spice powder ½ orange, juice only1 tsp runny honey 1 tbsp low-sodium light soy sauce1 tbsp groundnut oil 2 garlic cloves, peeled and finely chopped 2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces 2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces 1 small handful roasted salted cashew nuts ½ orange, juice only 1 tsp runny honey 1 tbsp low-sodium light soy sauce 1 tbsp groundnut oil 2 garlic cloves, peeled and finely chopped 2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces 2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces 1 small handful roasted salted cashew nuts 1 iceberg lettuce, halved, separated, washed and refrigerated3-4 kumquats, finely sliced (two pieces in each wrap) fresh purple/yellow edible flowers, optionalfew coriander leaves 1 iceberg lettuce, halved, separated, washed and refrigerated 3-4 kumquats, finely sliced (two pieces in each wrap) fresh purple/yellow edible flowers, optional few coriander leaves Method Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes. Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules. Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside. For the stir-fry, mix together the orange juice, runny honey and light soy sauce. Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat.To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves. Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes. Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes. Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules. Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules. Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside. Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside. For the stir-fry, mix together the orange juice, runny honey and light soy sauce. For the stir-fry, mix together the orange juice, runny honey and light soy sauce. Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat. Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat. To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves. To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves. Recipe tips For vegetarians/vegans, leave out the lamb. | {
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"title": "Crispy Mongolian lamb lettuce wraps recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Rich lamb works perfectly with fresh, crisp lettuce and sweet stir-fried vegetables. 250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips 2 tbsp potato flour2 tbsp tapioca granules, groundgroundnut oil, for deep-frying 250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips 2 tbsp potato flour 2 tbsp tapioca granules, ground groundnut oil, for deep-frying 1 tbsp freshly grated ginger1 tbsp Shaoxing rice wine or dry sherry ½ tsp ground dry-toasted Sichuan peppercorns½ tsp sea salt1 tsp low-sodium light soy sauce 1 tsp yellow bean paste 1 tsp hoisin sauce 1 pinch Chinese five-spice powder 1 tbsp freshly grated ginger 1 tbsp Shaoxing rice wine or dry sherry ½ tsp ground dry-toasted Sichuan peppercorns ½ tsp sea salt 1 tsp low-sodium light soy sauce 1 tsp yellow bean paste 1 tsp hoisin sauce 1 pinch Chinese five-spice powder ½ orange, juice only1 tsp runny honey 1 tbsp low-sodium light soy sauce1 tbsp groundnut oil 2 garlic cloves, peeled and finely chopped 2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces 2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces 1 small handful roasted salted cashew nuts ½ orange, juice only 1 tsp runny honey 1 tbsp low-sodium light soy sauce 1 tbsp groundnut oil 2 garlic cloves, peeled and finely chopped 2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces 2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces 1 small handful roasted salted cashew nuts 1 iceberg lettuce, halved, separated, washed and refrigerated3-4 kumquats, finely sliced (two pieces in each wrap) fresh purple/yellow edible flowers, optionalfew coriander leaves 1 iceberg lettuce, halved, separated, washed and refrigerated 3-4 kumquats, finely sliced (two pieces in each wrap) fresh purple/yellow edible flowers, optional few coriander leaves Method Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes. Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules. Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside. For the stir-fry, mix together the orange juice, runny honey and light soy sauce. Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat.To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves. Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes. Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes. Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules. Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules. Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside. Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside. For the stir-fry, mix together the orange juice, runny honey and light soy sauce. For the stir-fry, mix together the orange juice, runny honey and light soy sauce. Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat. Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat. To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves. To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves. Recipe tips For vegetarians/vegans, leave out the lamb."
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} | 357e2166c50613222d28cd67c55ff1091433b4ade1f9d18205f11f5f33b0b5e4 | Pasta fazool recipe
An average of 5.0 out of 5 stars from 1 rating A traditional pot of Italian greatness, this is a stew of pasta and beans (fazool is the Neapolitan word for beans) with a magic ingredient, 'nduja sausage. 130g/4½oz semolina130g/4½oz 00 flour120g/4oz egg yolks (about 6 large yolks) 130g/4½oz semolina 130g/4½oz 00 flour 120g/4oz egg yolks (about 6 large yolks) 1.5 litres/2½ pints chicken stock20g/¾oz 'nduja, chopped, or use pancetta½ onion, finely chopped 2 celery stalks, including leaves, finely chopped 1 small carrot, grated on a fine microplanesmall pinch dried chilli flakes1 garlic clove, crushed1 x 400g tin borlotti beans100-125g/4-4½oz good-quality tinned tomatoes, skinned and de-seeded 1 tsp tomato purée2-4 tbsp extra virgin olive oil salt and pepper 1.5 litres/2½ pints chicken stock 20g/¾oz 'nduja, chopped, or use pancetta ½ onion, finely chopped 2 celery stalks, including leaves, finely chopped 1 small carrot, grated on a fine microplane small pinch dried chilli flakes 1 garlic clove, crushed 1 x 400g tin borlotti beans 100-125g/4-4½oz good-quality tinned tomatoes, skinned and de-seeded 1 tsp tomato purée 2-4 tbsp extra virgin olive oil salt and pepper 1 tbsp micro basil cress1 tbsp micro baby red vein sorrel 1 tbsp micro basil cress 1 tbsp micro baby red vein sorrel Method For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta.To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells.For the pasta fazool, bring the chicken stock to the boil in a saucepan. In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown.Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan.Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste. Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil. For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta. For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta. To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells. To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells. For the pasta fazool, bring the chicken stock to the boil in a saucepan. For the pasta fazool, bring the chicken stock to the boil in a saucepan. In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown. In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown. Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan. Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan. Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste. Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste. Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil. Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil. | {
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"title": "Pasta fazool recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A traditional pot of Italian greatness, this is a stew of pasta and beans (fazool is the Neapolitan word for beans) with a magic ingredient, 'nduja sausage. 130g/4½oz semolina130g/4½oz 00 flour120g/4oz egg yolks (about 6 large yolks) 130g/4½oz semolina 130g/4½oz 00 flour 120g/4oz egg yolks (about 6 large yolks) 1.5 litres/2½ pints chicken stock20g/¾oz 'nduja, chopped, or use pancetta½ onion, finely chopped 2 celery stalks, including leaves, finely chopped 1 small carrot, grated on a fine microplanesmall pinch dried chilli flakes1 garlic clove, crushed1 x 400g tin borlotti beans100-125g/4-4½oz good-quality tinned tomatoes, skinned and de-seeded 1 tsp tomato purée2-4 tbsp extra virgin olive oil salt and pepper 1.5 litres/2½ pints chicken stock 20g/¾oz 'nduja, chopped, or use pancetta ½ onion, finely chopped 2 celery stalks, including leaves, finely chopped 1 small carrot, grated on a fine microplane small pinch dried chilli flakes 1 garlic clove, crushed 1 x 400g tin borlotti beans 100-125g/4-4½oz good-quality tinned tomatoes, skinned and de-seeded 1 tsp tomato purée 2-4 tbsp extra virgin olive oil salt and pepper 1 tbsp micro basil cress1 tbsp micro baby red vein sorrel 1 tbsp micro basil cress 1 tbsp micro baby red vein sorrel Method For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta.To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells.For the pasta fazool, bring the chicken stock to the boil in a saucepan. In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown.Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan.Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste. Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil. For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta. For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta. To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells. To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells. For the pasta fazool, bring the chicken stock to the boil in a saucepan. For the pasta fazool, bring the chicken stock to the boil in a saucepan. In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown. In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown. Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan. Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan. Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste. Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste. Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil. Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil."
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} | 82c9e2f496dd538c1a2bb5bcdc752fdc13bb2afe0dc34755050be04f9a4dc050 | Crispy tofu with chilli garlic mushrooms recipe
Crispy tofu with chilli, garlic, spinach and soy mushrooms An average of 3.5 out of 5 stars from 2 ratings This tasty tofu main packs in all the flavours - spicy chillies, sweet mango and savoury soy mushrooms. 250ml/9fl oz vegetable oil, for deep frying100g/3½oz tofu, cut into cubes50g/1¾oz plain flour½ tsp cayenne pepper½ tsp turmeric½ tsp ground coriander½ tsp ground ginger½ tsp curry powder 250ml/9fl oz vegetable oil, for deep frying 100g/3½oz tofu, cut into cubes 50g/1¾oz plain flour ½ tsp cayenne pepper ½ tsp turmeric ½ tsp ground coriander ½ tsp ground ginger ½ tsp curry powder 1 tbsp vegetable oil2 garlic cloves, chopped½ mango, sliced2 red bird's eye chillies, sliced3 mushrooms, sliced2 tsp soy sauce½ lime, juiced½ tbsp sesame oil100g/3½ oz baby spinach 1 tbsp vegetable oil 2 garlic cloves, chopped ½ mango, sliced 2 red bird's eye chillies, sliced 3 mushrooms, sliced 2 tsp soy sauce ½ lime, juiced ½ tbsp sesame oil 100g/3½ oz baby spinach Method For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the tofu into the spice mix and coat the tofu cubes.Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper.To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended). For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended). Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the tofu into the spice mix and coat the tofu cubes. Place the tofu into the spice mix and coat the tofu cubes. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper. To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. | {
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"title": "Crispy tofu with chilli garlic mushrooms recipe",
"content": "Crispy tofu with chilli, garlic, spinach and soy mushrooms An average of 3.5 out of 5 stars from 2 ratings This tasty tofu main packs in all the flavours - spicy chillies, sweet mango and savoury soy mushrooms. 250ml/9fl oz vegetable oil, for deep frying100g/3½oz tofu, cut into cubes50g/1¾oz plain flour½ tsp cayenne pepper½ tsp turmeric½ tsp ground coriander½ tsp ground ginger½ tsp curry powder 250ml/9fl oz vegetable oil, for deep frying 100g/3½oz tofu, cut into cubes 50g/1¾oz plain flour ½ tsp cayenne pepper ½ tsp turmeric ½ tsp ground coriander ½ tsp ground ginger ½ tsp curry powder 1 tbsp vegetable oil2 garlic cloves, chopped½ mango, sliced2 red bird's eye chillies, sliced3 mushrooms, sliced2 tsp soy sauce½ lime, juiced½ tbsp sesame oil100g/3½ oz baby spinach 1 tbsp vegetable oil 2 garlic cloves, chopped ½ mango, sliced 2 red bird's eye chillies, sliced 3 mushrooms, sliced 2 tsp soy sauce ½ lime, juiced ½ tbsp sesame oil 100g/3½ oz baby spinach Method For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the tofu into the spice mix and coat the tofu cubes.Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper.To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended). For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended). Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the tofu into the spice mix and coat the tofu cubes. Place the tofu into the spice mix and coat the tofu cubes. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper. Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper. To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli."
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} | 90c3f0ad3509904eb1e419592d04d9f3091cafecf9135591b2a9e90e2c132bf8 | Duck and watermelon salad recipe
An average of 0.0 out of 5 stars from 0 ratings This fresh duck salad with a zingy soy and lime dressing is the prefect lunch or light dinner meal. 3 duck breasts, skin ongroundnut or sunflower oil, for deep frying450g/1lb watermelon, peeled, seeds removed and cut into 3cm/1¼in cubes100g/3½oz red radishes, thinly sliced40g/1½oz beansprouts, rinsed2 handfuls watercress, thick stems removedlarge handful fresh mint leaveslarge handful fresh coriander leaves4 spring onions, sliced diagonally50g/1¾oz unsalted cashews, dry-roasted 3 duck breasts, skin on groundnut or sunflower oil, for deep frying 450g/1lb watermelon, peeled, seeds removed and cut into 3cm/1¼in cubes 100g/3½oz red radishes, thinly sliced 40g/1½oz beansprouts, rinsed 2 handfuls watercress, thick stems removed large handful fresh mint leaves large handful fresh coriander leaves 4 spring onions, sliced diagonally 50g/1¾oz unsalted cashews, dry-roasted 1 tbsp fish sauce2 tbsp lime juice1 tbsp dark soy sauce2 bird's-eye chillies, finely chopped½ tsp palm sugar (or caster sugar) 1 tbsp fish sauce 2 tbsp lime juice 1 tbsp dark soy sauce 2 bird's-eye chillies, finely chopped ½ tsp palm sugar (or caster sugar) Method To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool.To make the dressing, mix all of the ingredients together in a small bowl and set aside.Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper.Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool. To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool. To make the dressing, mix all of the ingredients together in a small bowl and set aside. To make the dressing, mix all of the ingredients together in a small bowl and set aside. Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper. Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper. Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. | {
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"title": "Duck and watermelon salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This fresh duck salad with a zingy soy and lime dressing is the prefect lunch or light dinner meal. 3 duck breasts, skin ongroundnut or sunflower oil, for deep frying450g/1lb watermelon, peeled, seeds removed and cut into 3cm/1¼in cubes100g/3½oz red radishes, thinly sliced40g/1½oz beansprouts, rinsed2 handfuls watercress, thick stems removedlarge handful fresh mint leaveslarge handful fresh coriander leaves4 spring onions, sliced diagonally50g/1¾oz unsalted cashews, dry-roasted 3 duck breasts, skin on groundnut or sunflower oil, for deep frying 450g/1lb watermelon, peeled, seeds removed and cut into 3cm/1¼in cubes 100g/3½oz red radishes, thinly sliced 40g/1½oz beansprouts, rinsed 2 handfuls watercress, thick stems removed large handful fresh mint leaves large handful fresh coriander leaves 4 spring onions, sliced diagonally 50g/1¾oz unsalted cashews, dry-roasted 1 tbsp fish sauce2 tbsp lime juice1 tbsp dark soy sauce2 bird's-eye chillies, finely chopped½ tsp palm sugar (or caster sugar) 1 tbsp fish sauce 2 tbsp lime juice 1 tbsp dark soy sauce 2 bird's-eye chillies, finely chopped ½ tsp palm sugar (or caster sugar) Method To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool.To make the dressing, mix all of the ingredients together in a small bowl and set aside.Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper.Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool. To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool. To make the dressing, mix all of the ingredients together in a small bowl and set aside. To make the dressing, mix all of the ingredients together in a small bowl and set aside. Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper. Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper. Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve."
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} | 50276adc12af399af8543c548693a6ff6d7ca80dfa07b2514dabfcf5034719fe | Grilled Greek lamb neck fillet with watermelon, orange and red onion recipe
An average of 4.0 out of 5 stars from 2 ratings Greek flavours of mint, yoghurt, watermelon and honey combine to make a magnificently Mediterranean lamb dish, served with a mint-flecked feta cream. 100ml/3½fl oz extra virgin olive oil 1 tsp dried mint 1 tbsp Greek oregano 1 lemon, zest and juice only2 garlic cloves, crushed to a paste with a little saltpinch dried chilli flakes 2 neck of lamb fillets 2 tbsp honey 1 tbsp sweet chilli sauce ¼ watermelon, peeled 2 naval oranges, segmented1 red onion, finely sliced ½ bunch mint, leaves only 100ml/3½fl oz extra virgin olive oil 1 tsp dried mint 1 tbsp Greek oregano 1 lemon, zest and juice only 2 garlic cloves, crushed to a paste with a little salt pinch dried chilli flakes 2 neck of lamb fillets 2 tbsp honey 1 tbsp sweet chilli sauce ¼ watermelon, peeled 2 naval oranges, segmented 1 red onion, finely sliced ½ bunch mint, leaves only 200g/7oz soft feta 150g/5½oz Greek yoghurt 1 garlic clove, roughly chopped ½ bunch mint, leaves only salt and pepper 200g/7oz soft feta 150g/5½oz Greek yoghurt 1 garlic clove, roughly chopped ½ bunch mint, leaves only salt and pepper Method For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight. Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside. For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside. To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing).Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest. Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing. For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight. For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight. Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside. Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside. For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside. For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside. To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing). To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing). Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest. Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest. Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing. Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing. | {
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"title": "Grilled Greek lamb neck fillet with watermelon, orange and red onion recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Greek flavours of mint, yoghurt, watermelon and honey combine to make a magnificently Mediterranean lamb dish, served with a mint-flecked feta cream. 100ml/3½fl oz extra virgin olive oil 1 tsp dried mint 1 tbsp Greek oregano 1 lemon, zest and juice only2 garlic cloves, crushed to a paste with a little saltpinch dried chilli flakes 2 neck of lamb fillets 2 tbsp honey 1 tbsp sweet chilli sauce ¼ watermelon, peeled 2 naval oranges, segmented1 red onion, finely sliced ½ bunch mint, leaves only 100ml/3½fl oz extra virgin olive oil 1 tsp dried mint 1 tbsp Greek oregano 1 lemon, zest and juice only 2 garlic cloves, crushed to a paste with a little salt pinch dried chilli flakes 2 neck of lamb fillets 2 tbsp honey 1 tbsp sweet chilli sauce ¼ watermelon, peeled 2 naval oranges, segmented 1 red onion, finely sliced ½ bunch mint, leaves only 200g/7oz soft feta 150g/5½oz Greek yoghurt 1 garlic clove, roughly chopped ½ bunch mint, leaves only salt and pepper 200g/7oz soft feta 150g/5½oz Greek yoghurt 1 garlic clove, roughly chopped ½ bunch mint, leaves only salt and pepper Method For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight. Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside. For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside. To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing).Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest. Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing. For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight. For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight. Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside. Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside. For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside. For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside. To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing). To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing). Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest. Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest. Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing. Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing."
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} | 70c988ded67d2694273346723d21ded215a2c7bc6b1b76c741501c21e0894bec | Slow-roast honey duck with watermelon salad recipe
An average of 5.0 out of 5 stars from 3 ratings Meltingly soft duck and watermelon salad make a surprisingly good pair – perfect for a lighter Sunday lunch. 1 x 2.5kg/5lb 8oz oven-ready whole duck1 tsp black peppercorns, cracked1 tsp coriander seeds, cracked1 tsp sea salt 200g/7oz runny honey 50ml/2fl oz light soy sauce 1 x 2.5kg/5lb 8oz oven-ready whole duck 1 tsp black peppercorns, cracked 1 tsp coriander seeds, cracked 1 tsp sea salt 200g/7oz runny honey 50ml/2fl oz light soy sauce ¼ watermelon, flesh cut into cubes 200g/7oz breakfast radishes, trimmed and sliced20g/¾oz fresh coriander, roughly chopped6 spring onions, trimmed and sliced25–50ml/1–2fl oz red wine vinegar 25ml/1fl oz runny honey4 tbsp olive oil ¼ watermelon, flesh cut into cubes 200g/7oz breakfast radishes, trimmed and sliced 20g/¾oz fresh coriander, roughly chopped 6 spring onions, trimmed and sliced 25–50ml/1–2fl oz red wine vinegar 25ml/1fl oz runny honey 4 tbsp olive oil Method To make the duck, preheat the oven to 180C/160C Fan/Gas 4.Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin.Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge.Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes.To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving.Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. To make the duck, preheat the oven to 180C/160C Fan/Gas 4. To make the duck, preheat the oven to 180C/160C Fan/Gas 4. Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin. Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin. Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge. Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge. Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes. Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes. To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving. To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving. Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. Recipe tips You can use any leftover duck fat to cook roast potatoes in. | {
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"title": "Slow-roast honey duck with watermelon salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Meltingly soft duck and watermelon salad make a surprisingly good pair – perfect for a lighter Sunday lunch. 1 x 2.5kg/5lb 8oz oven-ready whole duck1 tsp black peppercorns, cracked1 tsp coriander seeds, cracked1 tsp sea salt 200g/7oz runny honey 50ml/2fl oz light soy sauce 1 x 2.5kg/5lb 8oz oven-ready whole duck 1 tsp black peppercorns, cracked 1 tsp coriander seeds, cracked 1 tsp sea salt 200g/7oz runny honey 50ml/2fl oz light soy sauce ¼ watermelon, flesh cut into cubes 200g/7oz breakfast radishes, trimmed and sliced20g/¾oz fresh coriander, roughly chopped6 spring onions, trimmed and sliced25–50ml/1–2fl oz red wine vinegar 25ml/1fl oz runny honey4 tbsp olive oil ¼ watermelon, flesh cut into cubes 200g/7oz breakfast radishes, trimmed and sliced 20g/¾oz fresh coriander, roughly chopped 6 spring onions, trimmed and sliced 25–50ml/1–2fl oz red wine vinegar 25ml/1fl oz runny honey 4 tbsp olive oil Method To make the duck, preheat the oven to 180C/160C Fan/Gas 4.Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin.Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge.Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes.To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving.Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. To make the duck, preheat the oven to 180C/160C Fan/Gas 4. To make the duck, preheat the oven to 180C/160C Fan/Gas 4. Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin. Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin. Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge. Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge. Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes. Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes. To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving. To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving. Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. Recipe tips You can use any leftover duck fat to cook roast potatoes in."
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} | 1abaafbb59f36eb66ae9293bfba87f78079b98d97f89a03405f5a2940cde71a6 | Latvian salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/latvian_salad_50575_16x9.jpg The creamy, tangy dressing and chopped herbs are the stars of this Latvian salad. You can swap the vegetables to your taste, swapping beetroot for tomato, for example. If you can’t find Latvian cheese, feta works perfectly well as a substitute. 100g/3½oz barley, rinsed1 tbsp olive oil2 large handfuls dark salad leaves including spinach200g/7oz green beans, topped and tailed4 radishes, sliced2 cooked beetroot, dicedsmall bunch of dill, leaves onlysmall bunch of parsley, leaves onlysmall bunch of mint, leaves only100g/3½oz crumbly Latvian cheese or feta50g/2oz walnuts, lightly toasted 100g/3½oz barley, rinsed 1 tbsp olive oil 2 large handfuls dark salad leaves including spinach 200g/7oz green beans, topped and tailed 4 radishes, sliced 2 cooked beetroot, diced small bunch of dill, leaves only small bunch of parsley, leaves only small bunch of mint, leaves only 100g/3½oz crumbly Latvian cheese or feta 50g/2oz walnuts, lightly toasted 100ml/3½fl oz buttermilk1 tbsp sour cream1 tbsp lemon juice or wine vinegar½ garlic clove, crushed or finely chopped1 tsp honeysalt and freshly ground black pepper 100ml/3½fl oz buttermilk 1 tbsp sour cream 1 tbsp lemon juice or wine vinegar ½ garlic clove, crushed or finely chopped 1 tsp honey salt and freshly ground black pepper 1 pomegranate, seeds only 1 pomegranate, seeds only Method Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool.Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. For the dressing, whisk the ingredients together and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well.Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. For the dressing, whisk the ingredients together and season with salt and pepper. For the dressing, whisk the ingredients together and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. | {
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"title": "Latvian salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/latvian_salad_50575_16x9.jpg The creamy, tangy dressing and chopped herbs are the stars of this Latvian salad. You can swap the vegetables to your taste, swapping beetroot for tomato, for example. If you can’t find Latvian cheese, feta works perfectly well as a substitute. 100g/3½oz barley, rinsed1 tbsp olive oil2 large handfuls dark salad leaves including spinach200g/7oz green beans, topped and tailed4 radishes, sliced2 cooked beetroot, dicedsmall bunch of dill, leaves onlysmall bunch of parsley, leaves onlysmall bunch of mint, leaves only100g/3½oz crumbly Latvian cheese or feta50g/2oz walnuts, lightly toasted 100g/3½oz barley, rinsed 1 tbsp olive oil 2 large handfuls dark salad leaves including spinach 200g/7oz green beans, topped and tailed 4 radishes, sliced 2 cooked beetroot, diced small bunch of dill, leaves only small bunch of parsley, leaves only small bunch of mint, leaves only 100g/3½oz crumbly Latvian cheese or feta 50g/2oz walnuts, lightly toasted 100ml/3½fl oz buttermilk1 tbsp sour cream1 tbsp lemon juice or wine vinegar½ garlic clove, crushed or finely chopped1 tsp honeysalt and freshly ground black pepper 100ml/3½fl oz buttermilk 1 tbsp sour cream 1 tbsp lemon juice or wine vinegar ½ garlic clove, crushed or finely chopped 1 tsp honey salt and freshly ground black pepper 1 pomegranate, seeds only 1 pomegranate, seeds only Method Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool.Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. For the dressing, whisk the ingredients together and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well.Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. For the dressing, whisk the ingredients together and season with salt and pepper. For the dressing, whisk the ingredients together and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve."
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} | 009b5cd4893650ef4498105955516d8341ae56b6be66fef061659fc02509025b | Carol's bran muffins recipe
An average of 0.0 out of 5 stars from 0 ratings NB: If you don't want to make 24 muffins, half of the batter mixture can be stored in the fridge in an airtight container covered with cling film for up to three days. 240g/8½oz bran cereal sticks100g/3½oz butter, softened200g/7oz caster sugar2 ripe bananas, peeled, mashed2 free-range eggs, beaten1 lemon, juice only450ml/16fl oz milk300g/10½oz plain flour2½ tsp baking powder½ tsp fine sea salt220g/½ lb raisins or sultanas 240g/8½oz bran cereal sticks 100g/3½oz butter, softened 200g/7oz caster sugar 2 ripe bananas, peeled, mashed 2 free-range eggs, beaten 1 lemon, juice only 450ml/16fl oz milk 300g/10½oz plain flour 2½ tsp baking powder ½ tsp fine sea salt 220g/½ lb raisins or sultanas Method Preheat the oven to 190C/375F/Gas 5.Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter. Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.)Sift the flour and baking powder into the batter mixture and stir until combined. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined.Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases. Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.) Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled. Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter. Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.) Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.) Sift the flour and baking powder into the batter mixture and stir until combined. Sift the flour and baking powder into the batter mixture and stir until combined. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined. Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases. Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases. Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.) Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.) | {
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"title": "Carol's bran muffins recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings NB: If you don't want to make 24 muffins, half of the batter mixture can be stored in the fridge in an airtight container covered with cling film for up to three days. 240g/8½oz bran cereal sticks100g/3½oz butter, softened200g/7oz caster sugar2 ripe bananas, peeled, mashed2 free-range eggs, beaten1 lemon, juice only450ml/16fl oz milk300g/10½oz plain flour2½ tsp baking powder½ tsp fine sea salt220g/½ lb raisins or sultanas 240g/8½oz bran cereal sticks 100g/3½oz butter, softened 200g/7oz caster sugar 2 ripe bananas, peeled, mashed 2 free-range eggs, beaten 1 lemon, juice only 450ml/16fl oz milk 300g/10½oz plain flour 2½ tsp baking powder ½ tsp fine sea salt 220g/½ lb raisins or sultanas Method Preheat the oven to 190C/375F/Gas 5.Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter. Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.)Sift the flour and baking powder into the batter mixture and stir until combined. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined.Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases. Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.) Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled. Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter. Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.) Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.) Sift the flour and baking powder into the batter mixture and stir until combined. Sift the flour and baking powder into the batter mixture and stir until combined. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined. Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases. Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases. Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.) Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.)"
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} | 7e2e99a6a99030c7ff63e5f25e9e1f3e60a927c906c4056353d974635c6c863d | Deep-fried goats’ cheese with roasted apples and lentils recipe
An average of 4.3 out of 5 stars from 3 ratings This combines the richness of deep-fried goats’ cheese with sweet roasted apples and herby lentils. 2 Braeburn apples, cored and cut into quarters1 red onion, cut into rings 1 red chilli, chopped2 tbsp pine nuts 2 thyme sprigs2 tbsp olive oilsalt and freshly ground black pepper 2 Braeburn apples, cored and cut into quarters 1 red onion, cut into rings 1 red chilli, chopped 2 tbsp pine nuts 2 thyme sprigs 2 tbsp olive oil salt and freshly ground black pepper 100g/3½oz plain flour, seasoned with salt and pepper2 free-range eggs, beaten100g/3½oz panko breadcrumbs 1 goats’ cheese log, around 200g/7ozwatercress sprigs, to serve 100g/3½oz plain flour, seasoned with salt and pepper 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs 1 goats’ cheese log, around 200g/7oz watercress sprigs, to serve 2 tbsp cooked Puy lentils 3 tbsp cooked green lentils 2 tbsp cooked red lentils 2 tbsp chopped parsley 1 tsp chopped tarragon 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 garlic clove, crushed 50g/1¾oz cooked buckwheatsalt and freshly ground black pepper 2 tbsp cooked Puy lentils 3 tbsp cooked green lentils 2 tbsp cooked red lentils 2 tbsp chopped parsley 1 tsp chopped tarragon 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 garlic clove, crushed 50g/1¾oz cooked buckwheat salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. | {
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"title": "Deep-fried goats’ cheese with roasted apples and lentils recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This combines the richness of deep-fried goats’ cheese with sweet roasted apples and herby lentils. 2 Braeburn apples, cored and cut into quarters1 red onion, cut into rings 1 red chilli, chopped2 tbsp pine nuts 2 thyme sprigs2 tbsp olive oilsalt and freshly ground black pepper 2 Braeburn apples, cored and cut into quarters 1 red onion, cut into rings 1 red chilli, chopped 2 tbsp pine nuts 2 thyme sprigs 2 tbsp olive oil salt and freshly ground black pepper 100g/3½oz plain flour, seasoned with salt and pepper2 free-range eggs, beaten100g/3½oz panko breadcrumbs 1 goats’ cheese log, around 200g/7ozwatercress sprigs, to serve 100g/3½oz plain flour, seasoned with salt and pepper 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs 1 goats’ cheese log, around 200g/7oz watercress sprigs, to serve 2 tbsp cooked Puy lentils 3 tbsp cooked green lentils 2 tbsp cooked red lentils 2 tbsp chopped parsley 1 tsp chopped tarragon 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 garlic clove, crushed 50g/1¾oz cooked buckwheatsalt and freshly ground black pepper 2 tbsp cooked Puy lentils 3 tbsp cooked green lentils 2 tbsp cooked red lentils 2 tbsp chopped parsley 1 tsp chopped tarragon 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 garlic clove, crushed 50g/1¾oz cooked buckwheat salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs."
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} | ad0476a34c0da105a451b183aebeb64becc9afaf18dde10035eb33beca0d8894 | Spelt risotto with broccoli and mushrooms recipe
Spelt risotto with purple sprouting broccoli and mushrooms An average of 5.0 out of 5 stars from 1 rating A comforting bowl of creamy carbs to keep out the chill on a cold night. 200g/7oz pearled spelt1 litre/1¾ pints vegetable stock or water3 tbsp olive oil1 onion, finely chopped125g/4½oz white wine 2 tbsp unsalted butter100g/3½oz Parmesan cheese (or similar vegetarian hard cheese), grated200g/7oz purple sprouting broccoli, halved200g/7oz mushrooms (preferably ceps), cut into similar-sized pieces1 garlic clove, crushed1 spring onion, thinly slicedsalt and freshly ground black pepper 200g/7oz pearled spelt 1 litre/1¾ pints vegetable stock or water 3 tbsp olive oil 1 onion, finely chopped 125g/4½oz white wine 2 tbsp unsalted butter 100g/3½oz Parmesan cheese (or similar vegetarian hard cheese), grated 200g/7oz purple sprouting broccoli, halved 200g/7oz mushrooms (preferably ceps), cut into similar-sized pieces 1 garlic clove, crushed 1 spring onion, thinly sliced salt and freshly ground black pepper Method Cook the spelt in boiling water for 10 minutes. Drain. Heat the stock or water in a saucepan and keep at a gentle simmer (when making this dish it is very important to keep the stock simmering at all times, otherwise you may interrupt the cooking process).Heat 1 tablespoon of the oil in another large saucepan over a medium heat. Add the onion and cook for 2–3 minutes until softened and beginning to colour. Gradually add the spelt to the pan and stir well for 1 minute.Deglaze the pan with the white wine and reduce the heat. Stir gently until all the alcohol has evaporated before adding more liquid. Add 1 ladle of hot stock to the spelt and stir gently. Let the spelt absorb the stock before adding the next ladle. (This slow method keeps the grain firm and concentrates the flavour of the dish.)Repeat this process until the spelt is al dente – cooked, yet still with a little bite (this should take about 40–45 mins).When the spelt has the right texture, briskly stir in the butter and Parmesan, until melted and glossy.Blanch the broccoli in a pan of salted boiling water for 2 minutes. Drain and set aside.Heat the remaining olive oil in a large frying pan over a medium–high heat. Add the mushrooms and garlic and fry briskly for 2 minutes, or until the mushrooms have lightly browned.Add the reserved sprouting broccoli to the mushrooms and season to taste with salt and pepper.Serve the risotto topped with the broccoli and mushroom mixture, then sprinkle the spring onions all over the plate. Cook the spelt in boiling water for 10 minutes. Drain. Cook the spelt in boiling water for 10 minutes. Drain. Heat the stock or water in a saucepan and keep at a gentle simmer (when making this dish it is very important to keep the stock simmering at all times, otherwise you may interrupt the cooking process). Heat the stock or water in a saucepan and keep at a gentle simmer (when making this dish it is very important to keep the stock simmering at all times, otherwise you may interrupt the cooking process). Heat 1 tablespoon of the oil in another large saucepan over a medium heat. Add the onion and cook for 2–3 minutes until softened and beginning to colour. Gradually add the spelt to the pan and stir well for 1 minute. Heat 1 tablespoon of the oil in another large saucepan over a medium heat. Add the onion and cook for 2–3 minutes until softened and beginning to colour. Gradually add the spelt to the pan and stir well for 1 minute. Deglaze the pan with the white wine and reduce the heat. Stir gently until all the alcohol has evaporated before adding more liquid. Add 1 ladle of hot stock to the spelt and stir gently. Let the spelt absorb the stock before adding the next ladle. (This slow method keeps the grain firm and concentrates the flavour of the dish.) Deglaze the pan with the white wine and reduce the heat. Stir gently until all the alcohol has evaporated before adding more liquid. Add 1 ladle of hot stock to the spelt and stir gently. Let the spelt absorb the stock before adding the next ladle. (This slow method keeps the grain firm and concentrates the flavour of the dish.) Repeat this process until the spelt is al dente – cooked, yet still with a little bite (this should take about 40–45 mins). Repeat this process until the spelt is al dente – cooked, yet still with a little bite (this should take about 40–45 mins). When the spelt has the right texture, briskly stir in the butter and Parmesan, until melted and glossy. When the spelt has the right texture, briskly stir in the butter and Parmesan, until melted and glossy. Blanch the broccoli in a pan of salted boiling water for 2 minutes. Drain and set aside. Blanch the broccoli in a pan of salted boiling water for 2 minutes. Drain and set aside. Heat the remaining olive oil in a large frying pan over a medium–high heat. Heat the remaining olive oil in a large frying pan over a medium–high heat. Add the mushrooms and garlic and fry briskly for 2 minutes, or until the mushrooms have lightly browned. Add the mushrooms and garlic and fry briskly for 2 minutes, or until the mushrooms have lightly browned. Add the reserved sprouting broccoli to the mushrooms and season to taste with salt and pepper. Add the reserved sprouting broccoli to the mushrooms and season to taste with salt and pepper. Serve the risotto topped with the broccoli and mushroom mixture, then sprinkle the spring onions all over the plate. Serve the risotto topped with the broccoli and mushroom mixture, then sprinkle the spring onions all over the plate. | {
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"content": "Spelt risotto with purple sprouting broccoli and mushrooms An average of 5.0 out of 5 stars from 1 rating A comforting bowl of creamy carbs to keep out the chill on a cold night. 200g/7oz pearled spelt1 litre/1¾ pints vegetable stock or water3 tbsp olive oil1 onion, finely chopped125g/4½oz white wine 2 tbsp unsalted butter100g/3½oz Parmesan cheese (or similar vegetarian hard cheese), grated200g/7oz purple sprouting broccoli, halved200g/7oz mushrooms (preferably ceps), cut into similar-sized pieces1 garlic clove, crushed1 spring onion, thinly slicedsalt and freshly ground black pepper 200g/7oz pearled spelt 1 litre/1¾ pints vegetable stock or water 3 tbsp olive oil 1 onion, finely chopped 125g/4½oz white wine 2 tbsp unsalted butter 100g/3½oz Parmesan cheese (or similar vegetarian hard cheese), grated 200g/7oz purple sprouting broccoli, halved 200g/7oz mushrooms (preferably ceps), cut into similar-sized pieces 1 garlic clove, crushed 1 spring onion, thinly sliced salt and freshly ground black pepper Method Cook the spelt in boiling water for 10 minutes. Drain. Heat the stock or water in a saucepan and keep at a gentle simmer (when making this dish it is very important to keep the stock simmering at all times, otherwise you may interrupt the cooking process).Heat 1 tablespoon of the oil in another large saucepan over a medium heat. Add the onion and cook for 2–3 minutes until softened and beginning to colour. Gradually add the spelt to the pan and stir well for 1 minute.Deglaze the pan with the white wine and reduce the heat. Stir gently until all the alcohol has evaporated before adding more liquid. Add 1 ladle of hot stock to the spelt and stir gently. Let the spelt absorb the stock before adding the next ladle. (This slow method keeps the grain firm and concentrates the flavour of the dish.)Repeat this process until the spelt is al dente – cooked, yet still with a little bite (this should take about 40–45 mins).When the spelt has the right texture, briskly stir in the butter and Parmesan, until melted and glossy.Blanch the broccoli in a pan of salted boiling water for 2 minutes. Drain and set aside.Heat the remaining olive oil in a large frying pan over a medium–high heat. Add the mushrooms and garlic and fry briskly for 2 minutes, or until the mushrooms have lightly browned.Add the reserved sprouting broccoli to the mushrooms and season to taste with salt and pepper.Serve the risotto topped with the broccoli and mushroom mixture, then sprinkle the spring onions all over the plate. Cook the spelt in boiling water for 10 minutes. Drain. Cook the spelt in boiling water for 10 minutes. Drain. Heat the stock or water in a saucepan and keep at a gentle simmer (when making this dish it is very important to keep the stock simmering at all times, otherwise you may interrupt the cooking process). Heat the stock or water in a saucepan and keep at a gentle simmer (when making this dish it is very important to keep the stock simmering at all times, otherwise you may interrupt the cooking process). Heat 1 tablespoon of the oil in another large saucepan over a medium heat. Add the onion and cook for 2–3 minutes until softened and beginning to colour. Gradually add the spelt to the pan and stir well for 1 minute. Heat 1 tablespoon of the oil in another large saucepan over a medium heat. Add the onion and cook for 2–3 minutes until softened and beginning to colour. Gradually add the spelt to the pan and stir well for 1 minute. Deglaze the pan with the white wine and reduce the heat. Stir gently until all the alcohol has evaporated before adding more liquid. Add 1 ladle of hot stock to the spelt and stir gently. Let the spelt absorb the stock before adding the next ladle. (This slow method keeps the grain firm and concentrates the flavour of the dish.) Deglaze the pan with the white wine and reduce the heat. Stir gently until all the alcohol has evaporated before adding more liquid. Add 1 ladle of hot stock to the spelt and stir gently. Let the spelt absorb the stock before adding the next ladle. (This slow method keeps the grain firm and concentrates the flavour of the dish.) Repeat this process until the spelt is al dente – cooked, yet still with a little bite (this should take about 40–45 mins). Repeat this process until the spelt is al dente – cooked, yet still with a little bite (this should take about 40–45 mins). When the spelt has the right texture, briskly stir in the butter and Parmesan, until melted and glossy. When the spelt has the right texture, briskly stir in the butter and Parmesan, until melted and glossy. Blanch the broccoli in a pan of salted boiling water for 2 minutes. Drain and set aside. Blanch the broccoli in a pan of salted boiling water for 2 minutes. Drain and set aside. Heat the remaining olive oil in a large frying pan over a medium–high heat. Heat the remaining olive oil in a large frying pan over a medium–high heat. Add the mushrooms and garlic and fry briskly for 2 minutes, or until the mushrooms have lightly browned. Add the mushrooms and garlic and fry briskly for 2 minutes, or until the mushrooms have lightly browned. Add the reserved sprouting broccoli to the mushrooms and season to taste with salt and pepper. Add the reserved sprouting broccoli to the mushrooms and season to taste with salt and pepper. Serve the risotto topped with the broccoli and mushroom mixture, then sprinkle the spring onions all over the plate. Serve the risotto topped with the broccoli and mushroom mixture, then sprinkle the spring onions all over the plate."
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} | 75e3337dedf75b843a9cce602287cf5c930e75c7625651b07f4524cc62de8b82 | Grilled lamb with spelt and cavolo nero recipe
An average of 5.0 out of 5 stars from 3 ratings Skye Gyngell's grilled lamb with spelt is relatively quick to make and so makes a good Sunday lunch option when time is tight. 300g/10½oz spelt, washed100ml/3½fl oz of extra virgin olive oil100g/3½oz Parmesan, grated1 tbsp red wine vinegar1kg/2lb 4oz cavolo nero, leaves stripped from the stalks1 lemon, juice only50g/1¾oz unsalted butter4 anchovy fillets in oil, drained2 garlic cloves2 lamb loin fillets, trimmedsea salt and freshly ground black pepper 300g/10½oz spelt, washed 100ml/3½fl oz of extra virgin olive oil 100g/3½oz Parmesan, grated 1 tbsp red wine vinegar 1kg/2lb 4oz cavolo nero, leaves stripped from the stalks 1 lemon, juice only 50g/1¾oz unsalted butter 4 anchovy fillets in oil, drained 2 garlic cloves 2 lamb loin fillets, trimmed sea salt and freshly ground black pepper 2 radicchio, halved lengthwaysbalsamic vinegarsalt and freshly ground black pepper 2 radicchio, halved lengthways balsamic vinegar salt and freshly ground black pepper Method To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm. Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm. To make the lamb, preheat the grill to its highest setting. Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes. To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar. To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio. To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm. To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm. Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm. Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm. To make the lamb, preheat the grill to its highest setting. To make the lamb, preheat the grill to its highest setting. Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes. Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes. To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar. To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar. To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio. To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Skye Gyngell's grilled lamb with spelt is relatively quick to make and so makes a good Sunday lunch option when time is tight. 300g/10½oz spelt, washed100ml/3½fl oz of extra virgin olive oil100g/3½oz Parmesan, grated1 tbsp red wine vinegar1kg/2lb 4oz cavolo nero, leaves stripped from the stalks1 lemon, juice only50g/1¾oz unsalted butter4 anchovy fillets in oil, drained2 garlic cloves2 lamb loin fillets, trimmedsea salt and freshly ground black pepper 300g/10½oz spelt, washed 100ml/3½fl oz of extra virgin olive oil 100g/3½oz Parmesan, grated 1 tbsp red wine vinegar 1kg/2lb 4oz cavolo nero, leaves stripped from the stalks 1 lemon, juice only 50g/1¾oz unsalted butter 4 anchovy fillets in oil, drained 2 garlic cloves 2 lamb loin fillets, trimmed sea salt and freshly ground black pepper 2 radicchio, halved lengthwaysbalsamic vinegarsalt and freshly ground black pepper 2 radicchio, halved lengthways balsamic vinegar salt and freshly ground black pepper Method To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm. Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm. To make the lamb, preheat the grill to its highest setting. Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes. To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar. To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio. To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm. To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm. Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm. Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm. To make the lamb, preheat the grill to its highest setting. To make the lamb, preheat the grill to its highest setting. Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes. Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes. To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar. To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar. To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio. To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio."
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} | 927766fe7ccd7b6a61fbb1e2213ba04e0a7f3a03e1d0add8430e9127006b6d56 | Whole sea bass with warmed tomato and citrus salsa recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_sea_bass_with_38333_16x9.jpg Cooking a whole fish looks so impressive and the warmed salsa has a lovely zingy citrus flavour. butter, for greasing1.5kg/3lb 5oz whole sea bass, cleaned, gutted, scales removed, head on1 small bunch fresh coriander, finely chopped, stalks reservedsalt and freshly ground black pepper butter, for greasing 1.5kg/3lb 5oz whole sea bass, cleaned, gutted, scales removed, head on 1 small bunch fresh coriander, finely chopped, stalks reserved salt and freshly ground black pepper half cucumber, deseeded and finely diced1 green chilli, finely chopped6 large tomatoes1 pink grapefruit1 lime, juice and finely grated zest2 tsp freshly grated ginger3 tbsp olive oil3 heaped tbsp mango chutneyhandful of chopped coriander half cucumber, deseeded and finely diced 1 green chilli, finely chopped 6 large tomatoes 1 pink grapefruit 1 lime, juice and finely grated zest 2 tsp freshly grated ginger 3 tbsp olive oil 3 heaped tbsp mango chutney handful of chopped coriander Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter.Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through. To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper.Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter. Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through. Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through. To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper. To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper. Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside. Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside. | {
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"title": "Whole sea bass with warmed tomato and citrus salsa recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_sea_bass_with_38333_16x9.jpg Cooking a whole fish looks so impressive and the warmed salsa has a lovely zingy citrus flavour. butter, for greasing1.5kg/3lb 5oz whole sea bass, cleaned, gutted, scales removed, head on1 small bunch fresh coriander, finely chopped, stalks reservedsalt and freshly ground black pepper butter, for greasing 1.5kg/3lb 5oz whole sea bass, cleaned, gutted, scales removed, head on 1 small bunch fresh coriander, finely chopped, stalks reserved salt and freshly ground black pepper half cucumber, deseeded and finely diced1 green chilli, finely chopped6 large tomatoes1 pink grapefruit1 lime, juice and finely grated zest2 tsp freshly grated ginger3 tbsp olive oil3 heaped tbsp mango chutneyhandful of chopped coriander half cucumber, deseeded and finely diced 1 green chilli, finely chopped 6 large tomatoes 1 pink grapefruit 1 lime, juice and finely grated zest 2 tsp freshly grated ginger 3 tbsp olive oil 3 heaped tbsp mango chutney handful of chopped coriander Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter.Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through. To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper.Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter. Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through. Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through. To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper. To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper. Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside. Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside."
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} | d6210341032ec3b2f1e3178997eb47baac9fb137ea3d83e2ce84fe4b77fed101 | Oxtail with pancetta and grapes recipe
An average of 4.0 out of 5 stars from 1 rating This wonderfully hearty comfort dish is inspired by the great Elizabeth David’s French Provincial Cooking. 2 tbsp olive oil250g/9oz piece pancetta with rind, diced2 small brown onions, thinly sliced 2 sticks celery, roughly chopped2 carrots, roughly chopped 1 bay leaf 2 sprigs thyme 4 garlic cloves, roughly choppedpinch mace 2kg/4lb 8oz oxtail 1kg/2lb 4oz white seedless grapes salt and freshly ground black pepper 2 tbsp olive oil 250g/9oz piece pancetta with rind, diced 2 small brown onions, thinly sliced 2 sticks celery, roughly chopped 2 carrots, roughly chopped 1 bay leaf 2 sprigs thyme 4 garlic cloves, roughly chopped pinch mace 2kg/4lb 8oz oxtail 1kg/2lb 4oz white seedless grapes salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and fry the pancetta until browned. Add the onion, celery, carrots, bay leaf, thyme, garlic and mace and cook for a further 2–3 minutes.Add the oxtail to the pan and allow it to brown a little, then add most of the grapes, lightly crushed (reserve some of the grapes whole for garnish). Cover the pan, transfer to the oven and let it cook slowly for 3–4 hours, or until tender. Remove the oxtail from the pot, along with some of the pancetta and set aside in a warm place. Pass the sauce through a ricer or sieve, pressing the softened vegetables into the sauce. Taste and add salt and freshly ground black pepper if necessary.To serve, place the oxtail on a serving plate and spoon the sauce over the top. Finish with the halved, reserved grapes and the rest of the pancetta. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and fry the pancetta until browned. Add the onion, celery, carrots, bay leaf, thyme, garlic and mace and cook for a further 2–3 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and fry the pancetta until browned. Add the onion, celery, carrots, bay leaf, thyme, garlic and mace and cook for a further 2–3 minutes. Add the oxtail to the pan and allow it to brown a little, then add most of the grapes, lightly crushed (reserve some of the grapes whole for garnish). Cover the pan, transfer to the oven and let it cook slowly for 3–4 hours, or until tender. Add the oxtail to the pan and allow it to brown a little, then add most of the grapes, lightly crushed (reserve some of the grapes whole for garnish). Cover the pan, transfer to the oven and let it cook slowly for 3–4 hours, or until tender. Remove the oxtail from the pot, along with some of the pancetta and set aside in a warm place. Pass the sauce through a ricer or sieve, pressing the softened vegetables into the sauce. Taste and add salt and freshly ground black pepper if necessary. Remove the oxtail from the pot, along with some of the pancetta and set aside in a warm place. Pass the sauce through a ricer or sieve, pressing the softened vegetables into the sauce. Taste and add salt and freshly ground black pepper if necessary. To serve, place the oxtail on a serving plate and spoon the sauce over the top. Finish with the halved, reserved grapes and the rest of the pancetta. To serve, place the oxtail on a serving plate and spoon the sauce over the top. Finish with the halved, reserved grapes and the rest of the pancetta. | {
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"title": "Oxtail with pancetta and grapes recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This wonderfully hearty comfort dish is inspired by the great Elizabeth David’s French Provincial Cooking. 2 tbsp olive oil250g/9oz piece pancetta with rind, diced2 small brown onions, thinly sliced 2 sticks celery, roughly chopped2 carrots, roughly chopped 1 bay leaf 2 sprigs thyme 4 garlic cloves, roughly choppedpinch mace 2kg/4lb 8oz oxtail 1kg/2lb 4oz white seedless grapes salt and freshly ground black pepper 2 tbsp olive oil 250g/9oz piece pancetta with rind, diced 2 small brown onions, thinly sliced 2 sticks celery, roughly chopped 2 carrots, roughly chopped 1 bay leaf 2 sprigs thyme 4 garlic cloves, roughly chopped pinch mace 2kg/4lb 8oz oxtail 1kg/2lb 4oz white seedless grapes salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and fry the pancetta until browned. Add the onion, celery, carrots, bay leaf, thyme, garlic and mace and cook for a further 2–3 minutes.Add the oxtail to the pan and allow it to brown a little, then add most of the grapes, lightly crushed (reserve some of the grapes whole for garnish). Cover the pan, transfer to the oven and let it cook slowly for 3–4 hours, or until tender. Remove the oxtail from the pot, along with some of the pancetta and set aside in a warm place. Pass the sauce through a ricer or sieve, pressing the softened vegetables into the sauce. Taste and add salt and freshly ground black pepper if necessary.To serve, place the oxtail on a serving plate and spoon the sauce over the top. Finish with the halved, reserved grapes and the rest of the pancetta. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and fry the pancetta until browned. Add the onion, celery, carrots, bay leaf, thyme, garlic and mace and cook for a further 2–3 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and fry the pancetta until browned. Add the onion, celery, carrots, bay leaf, thyme, garlic and mace and cook for a further 2–3 minutes. Add the oxtail to the pan and allow it to brown a little, then add most of the grapes, lightly crushed (reserve some of the grapes whole for garnish). Cover the pan, transfer to the oven and let it cook slowly for 3–4 hours, or until tender. Add the oxtail to the pan and allow it to brown a little, then add most of the grapes, lightly crushed (reserve some of the grapes whole for garnish). Cover the pan, transfer to the oven and let it cook slowly for 3–4 hours, or until tender. Remove the oxtail from the pot, along with some of the pancetta and set aside in a warm place. Pass the sauce through a ricer or sieve, pressing the softened vegetables into the sauce. Taste and add salt and freshly ground black pepper if necessary. Remove the oxtail from the pot, along with some of the pancetta and set aside in a warm place. Pass the sauce through a ricer or sieve, pressing the softened vegetables into the sauce. Taste and add salt and freshly ground black pepper if necessary. To serve, place the oxtail on a serving plate and spoon the sauce over the top. Finish with the halved, reserved grapes and the rest of the pancetta. To serve, place the oxtail on a serving plate and spoon the sauce over the top. Finish with the halved, reserved grapes and the rest of the pancetta."
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} | b35d7a91bf2a2ce598eb33ec4236ebdb4e713e719fd170abf3ac65b418600849 | Steak tartare with shoestring fries recipe
Steak tartare with shoestring fries, kidney and cavolo nero An average of 0.0 out of 5 stars from 0 ratings Steak tartare is a classic restaurant-style dish, made here with beef and topped with an egg yolk. It is served with griddled kidney, cavolo nero and shoestring fries. 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chivesgood splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers 1 tbsp cornichons, finely chopped 1 shallot, diced1 free-range egg yolk black pepper freshly cooked cavolo nero, chopped, to serve 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chives good splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers 1 tbsp cornichons, finely chopped 1 shallot, diced 1 free-range egg yolk black pepper freshly cooked cavolo nero, chopped, to serve 1 calf kidney, cut into small chunks2 large rosemary sticks1 tbsp olive oil100g/3½oz butter, softened1 lemon, zest only 6 anchovy fillets, chopped and mashed 1 bunch fresh flatleaf parsley, choppedsalt and freshly ground black pepper 1 calf kidney, cut into small chunks 2 large rosemary sticks 1 tbsp olive oil 100g/3½oz butter, softened 1 lemon, zest only 6 anchovy fillets, chopped and mashed 1 bunch fresh flatleaf parsley, chopped salt and freshly ground black pepper vegetable oil, for frying2 large Maris Piper potatoes, peeled, very finely sliced, washed and driedsalt and malt vinegar vegetable oil, for frying 2 large Maris Piper potatoes, peeled, very finely sliced, washed and dried salt and malt vinegar Method To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. | {
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"title": "Steak tartare with shoestring fries recipe",
"content": "Steak tartare with shoestring fries, kidney and cavolo nero An average of 0.0 out of 5 stars from 0 ratings Steak tartare is a classic restaurant-style dish, made here with beef and topped with an egg yolk. It is served with griddled kidney, cavolo nero and shoestring fries. 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chivesgood splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers 1 tbsp cornichons, finely chopped 1 shallot, diced1 free-range egg yolk black pepper freshly cooked cavolo nero, chopped, to serve 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chives good splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers 1 tbsp cornichons, finely chopped 1 shallot, diced 1 free-range egg yolk black pepper freshly cooked cavolo nero, chopped, to serve 1 calf kidney, cut into small chunks2 large rosemary sticks1 tbsp olive oil100g/3½oz butter, softened1 lemon, zest only 6 anchovy fillets, chopped and mashed 1 bunch fresh flatleaf parsley, choppedsalt and freshly ground black pepper 1 calf kidney, cut into small chunks 2 large rosemary sticks 1 tbsp olive oil 100g/3½oz butter, softened 1 lemon, zest only 6 anchovy fillets, chopped and mashed 1 bunch fresh flatleaf parsley, chopped salt and freshly ground black pepper vegetable oil, for frying2 large Maris Piper potatoes, peeled, very finely sliced, washed and driedsalt and malt vinegar vegetable oil, for frying 2 large Maris Piper potatoes, peeled, very finely sliced, washed and dried salt and malt vinegar Method To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside."
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} | 4c0988195a5117a8ea36482aeaba9f34fcdd7cb07ed51706c6d9617d3803daa5 | Oxtail soup with mini parsley dumplings recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017j575.jpg A really warming traditional winter soup with added dumplings, so there’s no need for bread. 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flourflaked sea salt and freshly ground black pepper3-4 tbsp sunflower oil2 onions, halved and sliced2 garlic cloves, finely chopped 3 carrots, peeled and diced2 sticks celery, trimmed and diced1 tsp dried thyme2 bay leaves300ml/10fl oz red wine2 litres/3½ pints beef stock, made with 2 beef stock cubes2 tbsp tomato purée2 tbsp cream sherry2 tbsp yeast extract, such as Marmite 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flour flaked sea salt and freshly ground black pepper 3-4 tbsp sunflower oil 2 onions, halved and sliced 2 garlic cloves, finely chopped 3 carrots, peeled and diced 2 sticks celery, trimmed and diced 1 tsp dried thyme 2 bay leaves 300ml/10fl oz red wine 2 litres/3½ pints beef stock, made with 2 beef stock cubes 2 tbsp tomato purée 2 tbsp cream sherry 2 tbsp yeast extract, such as Marmite 200g/7oz self-raising flour100g/3½oz shredded suet3 tbsp finely chopped parsley½ tsp flaked sea salt150ml/5fl oz cold water 200g/7oz self-raising flour 100g/3½oz shredded suet 3 tbsp finely chopped parsley ½ tsp flaked sea salt 150ml/5fl oz cold water Method Preheat the oven to 170C/3140F/Gas 3-4.Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces.Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole.Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones.Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract.To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve. Preheat the oven to 170C/3140F/Gas 3-4. Preheat the oven to 170C/3140F/Gas 3-4. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces. Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole. Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole. Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones. Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract. Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract. To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough. To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve. | {
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"title": "Oxtail soup with mini parsley dumplings recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017j575.jpg A really warming traditional winter soup with added dumplings, so there’s no need for bread. 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flourflaked sea salt and freshly ground black pepper3-4 tbsp sunflower oil2 onions, halved and sliced2 garlic cloves, finely chopped 3 carrots, peeled and diced2 sticks celery, trimmed and diced1 tsp dried thyme2 bay leaves300ml/10fl oz red wine2 litres/3½ pints beef stock, made with 2 beef stock cubes2 tbsp tomato purée2 tbsp cream sherry2 tbsp yeast extract, such as Marmite 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flour flaked sea salt and freshly ground black pepper 3-4 tbsp sunflower oil 2 onions, halved and sliced 2 garlic cloves, finely chopped 3 carrots, peeled and diced 2 sticks celery, trimmed and diced 1 tsp dried thyme 2 bay leaves 300ml/10fl oz red wine 2 litres/3½ pints beef stock, made with 2 beef stock cubes 2 tbsp tomato purée 2 tbsp cream sherry 2 tbsp yeast extract, such as Marmite 200g/7oz self-raising flour100g/3½oz shredded suet3 tbsp finely chopped parsley½ tsp flaked sea salt150ml/5fl oz cold water 200g/7oz self-raising flour 100g/3½oz shredded suet 3 tbsp finely chopped parsley ½ tsp flaked sea salt 150ml/5fl oz cold water Method Preheat the oven to 170C/3140F/Gas 3-4.Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces.Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole.Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones.Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract.To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve. Preheat the oven to 170C/3140F/Gas 3-4. Preheat the oven to 170C/3140F/Gas 3-4. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces. Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole. Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole. Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones. Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract. Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract. To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough. To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve."
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} | 876ee1ea6e889e058cbffa73686609a7881cea07e887fbbed7277d726bd96016 | Oxtail poutine and butter-fried steak with golden garlic recipe
Preheat the oven to 160C/140C Fan/Gas 3To make the oxtail gravy, heat the dripping in a large casserole dish over a medium heat. Add the ribs in batches and seal until brown all over. Add the onion, carrot, celery and garlic and cook for 5–6 minutes. Add the red wine and simmer until the volume has reduced by half. Add the stock, return the ribs to the pan, cover and place in the oven for an hour.Meanwhile, roast the oxtail in a frying pan and add it to the casserole pan and continue to cook for a further 3 hours. Remove from the oven and carefully flake the meat using a fork and stir. It should be a little lumpy.Rinse the cut potatoes in plenty of cold water to remove the startch and place in a saucepan of boiling salted water and cook for 7 minutes. Drain in a colander and allow to dry.Put the beef dripping in a deep-fat fryer or a large, deep, heavy-bottomed saucepan. Heat to 140C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips for 4–5 minutes, ensuring they are submerged. Remove from the fryer and drain. Shake the chips to chuff the edges and allow to cool completely in the basket.Meanwhile, season the steaks all over with salt and pepper. Heat the dripping in a large cast-iron frying pan over a high heat. Once it is foaming, add the steaks and cook for 5 minutes, or until crusty on the bottom. Turn the steaks and add half the butter, the thyme, rosemary and garlic. Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, for 5–7 minutes, or until medium-rare. Transfer the steaks to a plate and leave to rest for 10 minutes. Meanwhile, remove the herbs from the pan and keep frying the garlic until soft and golden, adding the remaining butter. Reheat the deep-fat fryer or heavy-bottomed saucepan to 190C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips again for 4–5 minutes, or until golden. Strain 2 ladles of oxtail gravy into a pan places over a medium heat and simmer until thickened and heated through.Cut the steaks off the bone and slice the meat across the grain. Serve with the fried garlic and the resting meat juices poured over. Toss the cooked chips with the cheese curds and place in a serving dish, pour over the gravy and serve with the steaks. Preheat the oven to 160C/140C Fan/Gas 3 Preheat the oven to 160C/140C Fan/Gas 3 To make the oxtail gravy, heat the dripping in a large casserole dish over a medium heat. Add the ribs in batches and seal until brown all over. Add the onion, carrot, celery and garlic and cook for 5–6 minutes. Add the red wine and simmer until the volume has reduced by half. Add the stock, return the ribs to the pan, cover and place in the oven for an hour. To make the oxtail gravy, heat the dripping in a large casserole dish over a medium heat. Add the ribs in batches and seal until brown all over. Add the onion, carrot, celery and garlic and cook for 5–6 minutes. Add the red wine and simmer until the volume has reduced by half. Add the stock, return the ribs to the pan, cover and place in the oven for an hour. Meanwhile, roast the oxtail in a frying pan and add it to the casserole pan and continue to cook for a further 3 hours. Remove from the oven and carefully flake the meat using a fork and stir. It should be a little lumpy. Meanwhile, roast the oxtail in a frying pan and add it to the casserole pan and continue to cook for a further 3 hours. Remove from the oven and carefully flake the meat using a fork and stir. It should be a little lumpy. Rinse the cut potatoes in plenty of cold water to remove the startch and place in a saucepan of boiling salted water and cook for 7 minutes. Drain in a colander and allow to dry. Rinse the cut potatoes in plenty of cold water to remove the startch and place in a saucepan of boiling salted water and cook for 7 minutes. Drain in a colander and allow to dry. Put the beef dripping in a deep-fat fryer or a large, deep, heavy-bottomed saucepan. Heat to 140C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips for 4–5 minutes, ensuring they are submerged. Remove from the fryer and drain. Shake the chips to chuff the edges and allow to cool completely in the basket. Put the beef dripping in a deep-fat fryer or a large, deep, heavy-bottomed saucepan. Heat to 140C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips for 4–5 minutes, ensuring they are submerged. Remove from the fryer and drain. Shake the chips to chuff the edges and allow to cool completely in the basket. Meanwhile, season the steaks all over with salt and pepper. Heat the dripping in a large cast-iron frying pan over a high heat. Once it is foaming, add the steaks and cook for 5 minutes, or until crusty on the bottom. Turn the steaks and add half the butter, the thyme, rosemary and garlic. Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, for 5–7 minutes, or until medium-rare. Transfer the steaks to a plate and leave to rest for 10 minutes. Meanwhile, remove the herbs from the pan and keep frying the garlic until soft and golden, adding the remaining butter. Meanwhile, season the steaks all over with salt and pepper. Heat the dripping in a large cast-iron frying pan over a high heat. Once it is foaming, add the steaks and cook for 5 minutes, or until crusty on the bottom. Turn the steaks and add half the butter, the thyme, rosemary and garlic. Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, for 5–7 minutes, or until medium-rare. Transfer the steaks to a plate and leave to rest for 10 minutes. Meanwhile, remove the herbs from the pan and keep frying the garlic until soft and golden, adding the remaining butter. Reheat the deep-fat fryer or heavy-bottomed saucepan to 190C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips again for 4–5 minutes, or until golden. Reheat the deep-fat fryer or heavy-bottomed saucepan to 190C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips again for 4–5 minutes, or until golden. Strain 2 ladles of oxtail gravy into a pan places over a medium heat and simmer until thickened and heated through. Strain 2 ladles of oxtail gravy into a pan places over a medium heat and simmer until thickened and heated through. Cut the steaks off the bone and slice the meat across the grain. Serve with the fried garlic and the resting meat juices poured over. Toss the cooked chips with the cheese curds and place in a serving dish, pour over the gravy and serve with the steaks. Cut the steaks off the bone and slice the meat across the grain. Serve with the fried garlic and the resting meat juices poured over. Toss the cooked chips with the cheese curds and place in a serving dish, pour over the gravy and serve with the steaks. | {
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"title": "Oxtail poutine and butter-fried steak with golden garlic recipe",
"content": "Preheat the oven to 160C/140C Fan/Gas 3To make the oxtail gravy, heat the dripping in a large casserole dish over a medium heat. Add the ribs in batches and seal until brown all over. Add the onion, carrot, celery and garlic and cook for 5–6 minutes. Add the red wine and simmer until the volume has reduced by half. Add the stock, return the ribs to the pan, cover and place in the oven for an hour.Meanwhile, roast the oxtail in a frying pan and add it to the casserole pan and continue to cook for a further 3 hours. Remove from the oven and carefully flake the meat using a fork and stir. It should be a little lumpy.Rinse the cut potatoes in plenty of cold water to remove the startch and place in a saucepan of boiling salted water and cook for 7 minutes. Drain in a colander and allow to dry.Put the beef dripping in a deep-fat fryer or a large, deep, heavy-bottomed saucepan. Heat to 140C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips for 4–5 minutes, ensuring they are submerged. Remove from the fryer and drain. Shake the chips to chuff the edges and allow to cool completely in the basket.Meanwhile, season the steaks all over with salt and pepper. Heat the dripping in a large cast-iron frying pan over a high heat. Once it is foaming, add the steaks and cook for 5 minutes, or until crusty on the bottom. Turn the steaks and add half the butter, the thyme, rosemary and garlic. Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, for 5–7 minutes, or until medium-rare. Transfer the steaks to a plate and leave to rest for 10 minutes. Meanwhile, remove the herbs from the pan and keep frying the garlic until soft and golden, adding the remaining butter. Reheat the deep-fat fryer or heavy-bottomed saucepan to 190C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips again for 4–5 minutes, or until golden. Strain 2 ladles of oxtail gravy into a pan places over a medium heat and simmer until thickened and heated through.Cut the steaks off the bone and slice the meat across the grain. Serve with the fried garlic and the resting meat juices poured over. Toss the cooked chips with the cheese curds and place in a serving dish, pour over the gravy and serve with the steaks. Preheat the oven to 160C/140C Fan/Gas 3 Preheat the oven to 160C/140C Fan/Gas 3 To make the oxtail gravy, heat the dripping in a large casserole dish over a medium heat. Add the ribs in batches and seal until brown all over. Add the onion, carrot, celery and garlic and cook for 5–6 minutes. Add the red wine and simmer until the volume has reduced by half. Add the stock, return the ribs to the pan, cover and place in the oven for an hour. To make the oxtail gravy, heat the dripping in a large casserole dish over a medium heat. Add the ribs in batches and seal until brown all over. Add the onion, carrot, celery and garlic and cook for 5–6 minutes. Add the red wine and simmer until the volume has reduced by half. Add the stock, return the ribs to the pan, cover and place in the oven for an hour. Meanwhile, roast the oxtail in a frying pan and add it to the casserole pan and continue to cook for a further 3 hours. Remove from the oven and carefully flake the meat using a fork and stir. It should be a little lumpy. Meanwhile, roast the oxtail in a frying pan and add it to the casserole pan and continue to cook for a further 3 hours. Remove from the oven and carefully flake the meat using a fork and stir. It should be a little lumpy. Rinse the cut potatoes in plenty of cold water to remove the startch and place in a saucepan of boiling salted water and cook for 7 minutes. Drain in a colander and allow to dry. Rinse the cut potatoes in plenty of cold water to remove the startch and place in a saucepan of boiling salted water and cook for 7 minutes. Drain in a colander and allow to dry. Put the beef dripping in a deep-fat fryer or a large, deep, heavy-bottomed saucepan. Heat to 140C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips for 4–5 minutes, ensuring they are submerged. Remove from the fryer and drain. Shake the chips to chuff the edges and allow to cool completely in the basket. Put the beef dripping in a deep-fat fryer or a large, deep, heavy-bottomed saucepan. Heat to 140C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips for 4–5 minutes, ensuring they are submerged. Remove from the fryer and drain. Shake the chips to chuff the edges and allow to cool completely in the basket. Meanwhile, season the steaks all over with salt and pepper. Heat the dripping in a large cast-iron frying pan over a high heat. Once it is foaming, add the steaks and cook for 5 minutes, or until crusty on the bottom. Turn the steaks and add half the butter, the thyme, rosemary and garlic. Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, for 5–7 minutes, or until medium-rare. Transfer the steaks to a plate and leave to rest for 10 minutes. Meanwhile, remove the herbs from the pan and keep frying the garlic until soft and golden, adding the remaining butter. Meanwhile, season the steaks all over with salt and pepper. Heat the dripping in a large cast-iron frying pan over a high heat. Once it is foaming, add the steaks and cook for 5 minutes, or until crusty on the bottom. Turn the steaks and add half the butter, the thyme, rosemary and garlic. Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, for 5–7 minutes, or until medium-rare. Transfer the steaks to a plate and leave to rest for 10 minutes. Meanwhile, remove the herbs from the pan and keep frying the garlic until soft and golden, adding the remaining butter. Reheat the deep-fat fryer or heavy-bottomed saucepan to 190C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips again for 4–5 minutes, or until golden. Reheat the deep-fat fryer or heavy-bottomed saucepan to 190C. (CAUTION: Hot fat can be dangerous. Do not leave unattended.) Fry the chips again for 4–5 minutes, or until golden. Strain 2 ladles of oxtail gravy into a pan places over a medium heat and simmer until thickened and heated through. Strain 2 ladles of oxtail gravy into a pan places over a medium heat and simmer until thickened and heated through. Cut the steaks off the bone and slice the meat across the grain. Serve with the fried garlic and the resting meat juices poured over. Toss the cooked chips with the cheese curds and place in a serving dish, pour over the gravy and serve with the steaks. Cut the steaks off the bone and slice the meat across the grain. Serve with the fried garlic and the resting meat juices poured over. Toss the cooked chips with the cheese curds and place in a serving dish, pour over the gravy and serve with the steaks."
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} | 349328c9aeaf4d861f3cd7d1aabe1ebd08e54dc72be2f3d2db99f57f1ad3d71f | Easy devilled kidneys recipe
An average of 4.5 out of 5 stars from 2 ratings Devilled kidneys are best served on buttered toast, for breakfast, lunch or dinner. 4 lambs' kidneys, skins and white core removed milk, for soaking (optional)4 tbsp plain flour 1 tbsp salt1 tsp paprika25g/1oz butter½ tbsp Worcestershire sauce150ml/5¼fl oz vegetable stock2 tsp Dijon mustardhot buttered toast, to serve 4 lambs' kidneys, skins and white core removed milk, for soaking (optional) 4 tbsp plain flour 1 tbsp salt 1 tsp paprika 25g/1oz butter ½ tbsp Worcestershire sauce 150ml/5¼fl oz vegetable stock 2 tsp Dijon mustard hot buttered toast, to serve Method If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain.To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through.Pile the kidneys onto hot buttered toast and serve immediately. If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain. If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain. To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through. Pile the kidneys onto hot buttered toast and serve immediately. Pile the kidneys onto hot buttered toast and serve immediately. | {
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"title": "Easy devilled kidneys recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Devilled kidneys are best served on buttered toast, for breakfast, lunch or dinner. 4 lambs' kidneys, skins and white core removed milk, for soaking (optional)4 tbsp plain flour 1 tbsp salt1 tsp paprika25g/1oz butter½ tbsp Worcestershire sauce150ml/5¼fl oz vegetable stock2 tsp Dijon mustardhot buttered toast, to serve 4 lambs' kidneys, skins and white core removed milk, for soaking (optional) 4 tbsp plain flour 1 tbsp salt 1 tsp paprika 25g/1oz butter ½ tbsp Worcestershire sauce 150ml/5¼fl oz vegetable stock 2 tsp Dijon mustard hot buttered toast, to serve Method If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain.To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through.Pile the kidneys onto hot buttered toast and serve immediately. If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain. If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain. To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through. Pile the kidneys onto hot buttered toast and serve immediately. Pile the kidneys onto hot buttered toast and serve immediately."
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} | 93037e944c3c2d13534dfee20237383804d94296fd6df91eddae17d889027593 | Devilled kidneys on toast recipe
An average of 5.0 out of 5 stars from 7 ratings 1 tbsp butter4 lambs' kidneys, trimmed and cut into chunks1 tsp Worcestershire sauce2 tsp tomato purée2 tsp lemon juice1 tsp English mustard powderpinch cayenne peppersalt and freshly ground black pepper 1 tbsp butter 4 lambs' kidneys, trimmed and cut into chunks 1 tsp Worcestershire sauce 2 tsp tomato purée 2 tsp lemon juice 1 tsp English mustard powder pinch cayenne pepper salt and freshly ground black pepper 2 slices white bread, toasted1 tbsp chopped fresh flatleaf parsley 2 slices white bread, toasted 1 tbsp chopped fresh flatleaf parsley Method Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over.Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well.Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well. Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper. Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. | {
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"title": "Devilled kidneys on toast recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings 1 tbsp butter4 lambs' kidneys, trimmed and cut into chunks1 tsp Worcestershire sauce2 tsp tomato purée2 tsp lemon juice1 tsp English mustard powderpinch cayenne peppersalt and freshly ground black pepper 1 tbsp butter 4 lambs' kidneys, trimmed and cut into chunks 1 tsp Worcestershire sauce 2 tsp tomato purée 2 tsp lemon juice 1 tsp English mustard powder pinch cayenne pepper salt and freshly ground black pepper 2 slices white bread, toasted1 tbsp chopped fresh flatleaf parsley 2 slices white bread, toasted 1 tbsp chopped fresh flatleaf parsley Method Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over.Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well.Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well. Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper. Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley."
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} | 9a4839ce806322c4dae0e78cbcc5d2d756134c2c8857e5897c0f3a71ade8912c | Beef tournedos Rossini with Madeira sauce recipe
An average of 4.9 out of 5 stars from 10 ratings A classic dish for a special dinner. Serve with a serious full-bodied red wine and good friends. 4 x 200g/7oz beef fillet steakssalt and freshly ground black pepper2 tbsp vegetable oil115g/4oz butter1 onion, skin on, halved150ml/5fl oz Madeira150ml/5fl oz red wine250ml/9fl oz beef or veal stock250g/9oz baby spinach leaves1 pinch freshly grated nutmeg175g/6oz duck liver pâté4 slices brioche 4 x 200g/7oz beef fillet steaks salt and freshly ground black pepper 2 tbsp vegetable oil 115g/4oz butter 1 onion, skin on, halved 150ml/5fl oz Madeira 150ml/5fl oz red wine 250ml/9fl oz beef or veal stock 250g/9oz baby spinach leaves 1 pinch freshly grated nutmeg 175g/6oz duck liver pâté 4 slices brioche Method Season the beef with salt and freshly ground black pepper.Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest.Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half.Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm.Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper.To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. Season the beef with salt and freshly ground black pepper. Season the beef with salt and freshly ground black pepper. Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest. Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest. Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm. Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm. Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper. To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef tournedos Rossini with Madeira sauce recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings A classic dish for a special dinner. Serve with a serious full-bodied red wine and good friends. 4 x 200g/7oz beef fillet steakssalt and freshly ground black pepper2 tbsp vegetable oil115g/4oz butter1 onion, skin on, halved150ml/5fl oz Madeira150ml/5fl oz red wine250ml/9fl oz beef or veal stock250g/9oz baby spinach leaves1 pinch freshly grated nutmeg175g/6oz duck liver pâté4 slices brioche 4 x 200g/7oz beef fillet steaks salt and freshly ground black pepper 2 tbsp vegetable oil 115g/4oz butter 1 onion, skin on, halved 150ml/5fl oz Madeira 150ml/5fl oz red wine 250ml/9fl oz beef or veal stock 250g/9oz baby spinach leaves 1 pinch freshly grated nutmeg 175g/6oz duck liver pâté 4 slices brioche Method Season the beef with salt and freshly ground black pepper.Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest.Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half.Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm.Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper.To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. Season the beef with salt and freshly ground black pepper. Season the beef with salt and freshly ground black pepper. Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest. Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest. Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm. Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm. Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper. To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top."
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} | 9d00dbae10fd687a140bc83355b560604ebc403920925f6f0b6a1e9e22a1db81 | Marsala lamb chops with smothered onions and fried kidneys recipe
To make the garnish, pour the oil into a small frying pan and place over a medium heat for a couple of minutes. (CAUTION: hot oil can be dangerous; do not leave unattended.) Lower the sage leaves gently into the oil with a slotted spoon or tongs, taking care to avoid any splashes or spits of oil. Fry the sage leaves for 20-30 seconds, or until they look translucent but don’t start to brown. Quickly lift out of the oil with a slotted spoon or tongs and drain on kitchen paper; set aside. They will crisp up even more as they cool.For the three root mash, peel all the vegetables and cut into 2.5cm/1in chunks. Put the vegetables in a large saucepan and cover with cold water. Bring to the boil over a high heat. Reduce the temperature slightly and simmer the vegetables for 25-30 minutes, or until very tender.Drain the vegetables in a colander and then return to the saucepan and mash with the butter, grated nutmeg and lots of salt and pepper to taste. For an extra smooth mash, blend with a stick blender until velvety and smooth. For the lamb, melt 25g/1oz of the butter in a large, sturdy non-stick frying pan and fry the onions over a low heat for 10 minutes, stirring occasionally. Increase the heat and cook for a further 3-4 minutes, stirring constantly until golden-brown. Tip the onions onto a plate and put to one side.Return the pan to the heat and add the sunflower oil. Season the lamb chops really well with salt and pepper and fry over a medium-high heat for 2½-3 minutes on each side.While the lamb is cooking, prepare the kidneys. First give them a good rinse in a colander and then tip onto a board and cut in half right through the middle to give two equal kidney-shaped pieces. Using sharp kitchen scissors, carefully cut out the white central core. Put the plain flour in a bowl, add a couple of good pinches of salt and a few twists of ground black pepper. Toss the kidneys in the seasoned flour until lightly coated. Shake off any excess flour before frying.Turn the lamb chops onto their fat side and leave to sizzle for another 2-3 minutes, or until golden-brown. Add the kidneys to the pan with the lamb. Cook the kidneys on one side for three minutes. Transfer the lamb to a warm plate and leave to rest. Turn the kidneys and cook for a further three minutes on the other side, or until lightly browned and cooked through. If in doubt, turn and cook for an extra minute on each side. Put the kidneys on the plate with the lamb. Drain off any excess fat from the frying pan and place it back onto the heat.Return the fried onions to the pan and cook for 1-2 minutes, or until hot, stirring with a wooden spoon. Add the Marsala and then quickly stir in the remaining cubes of butter. The sauce will thicken as you stir.Arrange the lamb chops and kidneys on four warmed plates and spoon over the Marsala onions. Sprinkle with the fried sage leaves and garnish with sprigs of flatleaf parsley if you like. Serve with three root mash and freshly cooked green beans. To make the garnish, pour the oil into a small frying pan and place over a medium heat for a couple of minutes. (CAUTION: hot oil can be dangerous; do not leave unattended.) Lower the sage leaves gently into the oil with a slotted spoon or tongs, taking care to avoid any splashes or spits of oil. To make the garnish, pour the oil into a small frying pan and place over a medium heat for a couple of minutes. (CAUTION: hot oil can be dangerous; do not leave unattended.) Lower the sage leaves gently into the oil with a slotted spoon or tongs, taking care to avoid any splashes or spits of oil. Fry the sage leaves for 20-30 seconds, or until they look translucent but don’t start to brown. Quickly lift out of the oil with a slotted spoon or tongs and drain on kitchen paper; set aside. They will crisp up even more as they cool. Fry the sage leaves for 20-30 seconds, or until they look translucent but don’t start to brown. Quickly lift out of the oil with a slotted spoon or tongs and drain on kitchen paper; set aside. They will crisp up even more as they cool. For the three root mash, peel all the vegetables and cut into 2.5cm/1in chunks. Put the vegetables in a large saucepan and cover with cold water. Bring to the boil over a high heat. For the three root mash, peel all the vegetables and cut into 2.5cm/1in chunks. Put the vegetables in a large saucepan and cover with cold water. Bring to the boil over a high heat. Reduce the temperature slightly and simmer the vegetables for 25-30 minutes, or until very tender. Reduce the temperature slightly and simmer the vegetables for 25-30 minutes, or until very tender. Drain the vegetables in a colander and then return to the saucepan and mash with the butter, grated nutmeg and lots of salt and pepper to taste. For an extra smooth mash, blend with a stick blender until velvety and smooth. Drain the vegetables in a colander and then return to the saucepan and mash with the butter, grated nutmeg and lots of salt and pepper to taste. For an extra smooth mash, blend with a stick blender until velvety and smooth. For the lamb, melt 25g/1oz of the butter in a large, sturdy non-stick frying pan and fry the onions over a low heat for 10 minutes, stirring occasionally. Increase the heat and cook for a further 3-4 minutes, stirring constantly until golden-brown. Tip the onions onto a plate and put to one side. For the lamb, melt 25g/1oz of the butter in a large, sturdy non-stick frying pan and fry the onions over a low heat for 10 minutes, stirring occasionally. Increase the heat and cook for a further 3-4 minutes, stirring constantly until golden-brown. Tip the onions onto a plate and put to one side. Return the pan to the heat and add the sunflower oil. Season the lamb chops really well with salt and pepper and fry over a medium-high heat for 2½-3 minutes on each side. Return the pan to the heat and add the sunflower oil. Season the lamb chops really well with salt and pepper and fry over a medium-high heat for 2½-3 minutes on each side. While the lamb is cooking, prepare the kidneys. First give them a good rinse in a colander and then tip onto a board and cut in half right through the middle to give two equal kidney-shaped pieces. Using sharp kitchen scissors, carefully cut out the white central core. While the lamb is cooking, prepare the kidneys. First give them a good rinse in a colander and then tip onto a board and cut in half right through the middle to give two equal kidney-shaped pieces. Using sharp kitchen scissors, carefully cut out the white central core. Put the plain flour in a bowl, add a couple of good pinches of salt and a few twists of ground black pepper. Toss the kidneys in the seasoned flour until lightly coated. Shake off any excess flour before frying. Put the plain flour in a bowl, add a couple of good pinches of salt and a few twists of ground black pepper. Toss the kidneys in the seasoned flour until lightly coated. Shake off any excess flour before frying. Turn the lamb chops onto their fat side and leave to sizzle for another 2-3 minutes, or until golden-brown. Add the kidneys to the pan with the lamb. Cook the kidneys on one side for three minutes. Turn the lamb chops onto their fat side and leave to sizzle for another 2-3 minutes, or until golden-brown. Add the kidneys to the pan with the lamb. Cook the kidneys on one side for three minutes. Transfer the lamb to a warm plate and leave to rest. Turn the kidneys and cook for a further three minutes on the other side, or until lightly browned and cooked through. If in doubt, turn and cook for an extra minute on each side. Put the kidneys on the plate with the lamb. Drain off any excess fat from the frying pan and place it back onto the heat. Transfer the lamb to a warm plate and leave to rest. Turn the kidneys and cook for a further three minutes on the other side, or until lightly browned and cooked through. If in doubt, turn and cook for an extra minute on each side. Put the kidneys on the plate with the lamb. Drain off any excess fat from the frying pan and place it back onto the heat. Return the fried onions to the pan and cook for 1-2 minutes, or until hot, stirring with a wooden spoon. Add the Marsala and then quickly stir in the remaining cubes of butter. The sauce will thicken as you stir. Return the fried onions to the pan and cook for 1-2 minutes, or until hot, stirring with a wooden spoon. Add the Marsala and then quickly stir in the remaining cubes of butter. The sauce will thicken as you stir. Arrange the lamb chops and kidneys on four warmed plates and spoon over the Marsala onions. Sprinkle with the fried sage leaves and garnish with sprigs of flatleaf parsley if you like. Serve with three root mash and freshly cooked green beans. Arrange the lamb chops and kidneys on four warmed plates and spoon over the Marsala onions. Sprinkle with the fried sage leaves and garnish with sprigs of flatleaf parsley if you like. Serve with three root mash and freshly cooked green beans. | {
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"title": "Marsala lamb chops with smothered onions and fried kidneys recipe",
"content": "To make the garnish, pour the oil into a small frying pan and place over a medium heat for a couple of minutes. (CAUTION: hot oil can be dangerous; do not leave unattended.) Lower the sage leaves gently into the oil with a slotted spoon or tongs, taking care to avoid any splashes or spits of oil. Fry the sage leaves for 20-30 seconds, or until they look translucent but don’t start to brown. Quickly lift out of the oil with a slotted spoon or tongs and drain on kitchen paper; set aside. They will crisp up even more as they cool.For the three root mash, peel all the vegetables and cut into 2.5cm/1in chunks. Put the vegetables in a large saucepan and cover with cold water. Bring to the boil over a high heat. Reduce the temperature slightly and simmer the vegetables for 25-30 minutes, or until very tender.Drain the vegetables in a colander and then return to the saucepan and mash with the butter, grated nutmeg and lots of salt and pepper to taste. For an extra smooth mash, blend with a stick blender until velvety and smooth. For the lamb, melt 25g/1oz of the butter in a large, sturdy non-stick frying pan and fry the onions over a low heat for 10 minutes, stirring occasionally. Increase the heat and cook for a further 3-4 minutes, stirring constantly until golden-brown. Tip the onions onto a plate and put to one side.Return the pan to the heat and add the sunflower oil. Season the lamb chops really well with salt and pepper and fry over a medium-high heat for 2½-3 minutes on each side.While the lamb is cooking, prepare the kidneys. First give them a good rinse in a colander and then tip onto a board and cut in half right through the middle to give two equal kidney-shaped pieces. Using sharp kitchen scissors, carefully cut out the white central core. Put the plain flour in a bowl, add a couple of good pinches of salt and a few twists of ground black pepper. Toss the kidneys in the seasoned flour until lightly coated. Shake off any excess flour before frying.Turn the lamb chops onto their fat side and leave to sizzle for another 2-3 minutes, or until golden-brown. Add the kidneys to the pan with the lamb. Cook the kidneys on one side for three minutes. Transfer the lamb to a warm plate and leave to rest. Turn the kidneys and cook for a further three minutes on the other side, or until lightly browned and cooked through. If in doubt, turn and cook for an extra minute on each side. Put the kidneys on the plate with the lamb. Drain off any excess fat from the frying pan and place it back onto the heat.Return the fried onions to the pan and cook for 1-2 minutes, or until hot, stirring with a wooden spoon. Add the Marsala and then quickly stir in the remaining cubes of butter. The sauce will thicken as you stir.Arrange the lamb chops and kidneys on four warmed plates and spoon over the Marsala onions. Sprinkle with the fried sage leaves and garnish with sprigs of flatleaf parsley if you like. Serve with three root mash and freshly cooked green beans. To make the garnish, pour the oil into a small frying pan and place over a medium heat for a couple of minutes. (CAUTION: hot oil can be dangerous; do not leave unattended.) Lower the sage leaves gently into the oil with a slotted spoon or tongs, taking care to avoid any splashes or spits of oil. To make the garnish, pour the oil into a small frying pan and place over a medium heat for a couple of minutes. (CAUTION: hot oil can be dangerous; do not leave unattended.) Lower the sage leaves gently into the oil with a slotted spoon or tongs, taking care to avoid any splashes or spits of oil. Fry the sage leaves for 20-30 seconds, or until they look translucent but don’t start to brown. Quickly lift out of the oil with a slotted spoon or tongs and drain on kitchen paper; set aside. They will crisp up even more as they cool. Fry the sage leaves for 20-30 seconds, or until they look translucent but don’t start to brown. Quickly lift out of the oil with a slotted spoon or tongs and drain on kitchen paper; set aside. They will crisp up even more as they cool. For the three root mash, peel all the vegetables and cut into 2.5cm/1in chunks. Put the vegetables in a large saucepan and cover with cold water. Bring to the boil over a high heat. For the three root mash, peel all the vegetables and cut into 2.5cm/1in chunks. Put the vegetables in a large saucepan and cover with cold water. Bring to the boil over a high heat. Reduce the temperature slightly and simmer the vegetables for 25-30 minutes, or until very tender. Reduce the temperature slightly and simmer the vegetables for 25-30 minutes, or until very tender. Drain the vegetables in a colander and then return to the saucepan and mash with the butter, grated nutmeg and lots of salt and pepper to taste. For an extra smooth mash, blend with a stick blender until velvety and smooth. Drain the vegetables in a colander and then return to the saucepan and mash with the butter, grated nutmeg and lots of salt and pepper to taste. For an extra smooth mash, blend with a stick blender until velvety and smooth. For the lamb, melt 25g/1oz of the butter in a large, sturdy non-stick frying pan and fry the onions over a low heat for 10 minutes, stirring occasionally. Increase the heat and cook for a further 3-4 minutes, stirring constantly until golden-brown. Tip the onions onto a plate and put to one side. For the lamb, melt 25g/1oz of the butter in a large, sturdy non-stick frying pan and fry the onions over a low heat for 10 minutes, stirring occasionally. Increase the heat and cook for a further 3-4 minutes, stirring constantly until golden-brown. Tip the onions onto a plate and put to one side. Return the pan to the heat and add the sunflower oil. Season the lamb chops really well with salt and pepper and fry over a medium-high heat for 2½-3 minutes on each side. Return the pan to the heat and add the sunflower oil. Season the lamb chops really well with salt and pepper and fry over a medium-high heat for 2½-3 minutes on each side. While the lamb is cooking, prepare the kidneys. First give them a good rinse in a colander and then tip onto a board and cut in half right through the middle to give two equal kidney-shaped pieces. Using sharp kitchen scissors, carefully cut out the white central core. While the lamb is cooking, prepare the kidneys. First give them a good rinse in a colander and then tip onto a board and cut in half right through the middle to give two equal kidney-shaped pieces. Using sharp kitchen scissors, carefully cut out the white central core. Put the plain flour in a bowl, add a couple of good pinches of salt and a few twists of ground black pepper. Toss the kidneys in the seasoned flour until lightly coated. Shake off any excess flour before frying. Put the plain flour in a bowl, add a couple of good pinches of salt and a few twists of ground black pepper. Toss the kidneys in the seasoned flour until lightly coated. Shake off any excess flour before frying. Turn the lamb chops onto their fat side and leave to sizzle for another 2-3 minutes, or until golden-brown. Add the kidneys to the pan with the lamb. Cook the kidneys on one side for three minutes. Turn the lamb chops onto their fat side and leave to sizzle for another 2-3 minutes, or until golden-brown. Add the kidneys to the pan with the lamb. Cook the kidneys on one side for three minutes. Transfer the lamb to a warm plate and leave to rest. Turn the kidneys and cook for a further three minutes on the other side, or until lightly browned and cooked through. If in doubt, turn and cook for an extra minute on each side. Put the kidneys on the plate with the lamb. Drain off any excess fat from the frying pan and place it back onto the heat. Transfer the lamb to a warm plate and leave to rest. Turn the kidneys and cook for a further three minutes on the other side, or until lightly browned and cooked through. If in doubt, turn and cook for an extra minute on each side. Put the kidneys on the plate with the lamb. Drain off any excess fat from the frying pan and place it back onto the heat. Return the fried onions to the pan and cook for 1-2 minutes, or until hot, stirring with a wooden spoon. Add the Marsala and then quickly stir in the remaining cubes of butter. The sauce will thicken as you stir. Return the fried onions to the pan and cook for 1-2 minutes, or until hot, stirring with a wooden spoon. Add the Marsala and then quickly stir in the remaining cubes of butter. The sauce will thicken as you stir. Arrange the lamb chops and kidneys on four warmed plates and spoon over the Marsala onions. Sprinkle with the fried sage leaves and garnish with sprigs of flatleaf parsley if you like. Serve with three root mash and freshly cooked green beans. Arrange the lamb chops and kidneys on four warmed plates and spoon over the Marsala onions. Sprinkle with the fried sage leaves and garnish with sprigs of flatleaf parsley if you like. Serve with three root mash and freshly cooked green beans."
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} | af110ddd390e997e1c8bcde2fdc8eca8954b22f1bcd0a4a08a8af7f527d51bff | Coarse country terrine recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/course_country_terrine_54023_16x9.jpg Don't be put off by making a terrine - they're really easy once you know how. Equipment and preparation: You’ll need a 1.1 litre/2 pint lidded terrine mould 300g/10oz rindless pork shoulder, chopped into small pieces300g/10z rindless pork belly, chopped into small pieces150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces225/8oz pig’s liver, rinsed and patted dry with kitchen paper2 garlic cloves, peeled and crushed1 orange, juice and zest6 tbsp brandy3 tbsp chopped fresh sage leaves1 tbsp chopped fresh thyme leaves1 tbsp whole black peppercorns1 tbsp juniper berries400g/14oz rindless smoked streaky bacon rashers200g/7oz cornichons, drainedsea salt and freshly ground black pepper 300g/10oz rindless pork shoulder, chopped into small pieces 300g/10z rindless pork belly, chopped into small pieces 150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces 225/8oz pig’s liver, rinsed and patted dry with kitchen paper 2 garlic cloves, peeled and crushed 1 orange, juice and zest 6 tbsp brandy 3 tbsp chopped fresh sage leaves 1 tbsp chopped fresh thyme leaves 1 tbsp whole black peppercorns 1 tbsp juniper berries 400g/14oz rindless smoked streaky bacon rashers 200g/7oz cornichons, drained sea salt and freshly ground black pepper Method Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined.Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours.Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.)Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.)Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface.Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours.To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin.Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter. Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined. Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined. Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours. Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours. Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.) Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.) Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.) Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.) Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface. Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface. Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours. Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours. To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin. To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin. Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter. Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter. | {
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"url": "https://www.bbc.co.uk/food/recipes/course_country_terrine_54023",
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"title": "Coarse country terrine recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/course_country_terrine_54023_16x9.jpg Don't be put off by making a terrine - they're really easy once you know how. Equipment and preparation: You’ll need a 1.1 litre/2 pint lidded terrine mould 300g/10oz rindless pork shoulder, chopped into small pieces300g/10z rindless pork belly, chopped into small pieces150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces225/8oz pig’s liver, rinsed and patted dry with kitchen paper2 garlic cloves, peeled and crushed1 orange, juice and zest6 tbsp brandy3 tbsp chopped fresh sage leaves1 tbsp chopped fresh thyme leaves1 tbsp whole black peppercorns1 tbsp juniper berries400g/14oz rindless smoked streaky bacon rashers200g/7oz cornichons, drainedsea salt and freshly ground black pepper 300g/10oz rindless pork shoulder, chopped into small pieces 300g/10z rindless pork belly, chopped into small pieces 150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces 225/8oz pig’s liver, rinsed and patted dry with kitchen paper 2 garlic cloves, peeled and crushed 1 orange, juice and zest 6 tbsp brandy 3 tbsp chopped fresh sage leaves 1 tbsp chopped fresh thyme leaves 1 tbsp whole black peppercorns 1 tbsp juniper berries 400g/14oz rindless smoked streaky bacon rashers 200g/7oz cornichons, drained sea salt and freshly ground black pepper Method Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined.Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours.Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.)Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.)Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface.Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours.To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin.Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter. Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined. Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined. Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours. Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours. Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.) Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.) Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.) Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.) Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface. Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface. Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours. Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours. To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin. To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin. Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter. Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter."
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} | f2d4caa8aa647241b7d924664873ab10a4255ae2558445e9e4be92554ea19483 | Pork rib-eye with stuffed cabbage and ‘sauer’ turnip recipe
An average of 5.0 out of 5 stars from 1 rating The turnip here needs to be prepared in advance, to make a kind of sauerkraut. It works brilliantly in this special dinner for two. 2 large turnips, thinly sliced 3 tbsp salt5 cracked juniper berries100-150ml/ 3½-5fl oz white wine or pale ale 2 large turnips, thinly sliced 3 tbsp salt 5 cracked juniper berries 100-150ml/ 3½-5fl oz white wine or pale ale 1 Savoy cabbage, core removed and leaves separated300g/10½oz pork mince100g/3½oz liver, trimmed and chopped2 tsp fresh sage, chopped500ml/18fl oz veal stocksalt and freshly ground black pepper 1 Savoy cabbage, core removed and leaves separated 300g/10½oz pork mince 100g/3½oz liver, trimmed and chopped 2 tsp fresh sage, chopped 500ml/18fl oz veal stock salt and freshly ground black pepper 2 pork rib-eye chops, 2cm/¾in thick2 tbsp olive oil 2 pork rib-eye chops, 2cm/¾in thick 2 tbsp olive oil Method Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature.For the stuffed cabbage leaf, preheat the oven to 150C/130C Fan/Gas 2.Bring a bot of water to the boil, blanch the cabbage leaves and refresh in cold water. Place the leaves on a board. Put the mince, liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up.Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour.Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume by half.For the pork, heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving.Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning.Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish. Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature. Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature. For the stuffed cabbage leaf, preheat the oven to 150C/130C Fan/Gas 2. For the stuffed cabbage leaf, preheat the oven to 150C/130C Fan/Gas 2. Bring a bot of water to the boil, blanch the cabbage leaves and refresh in cold water. Place the leaves on a board. Bring a bot of water to the boil, blanch the cabbage leaves and refresh in cold water. Place the leaves on a board. Put the mince, liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up. Put the mince, liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up. Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour. Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour. Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume by half. Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume by half. For the pork, heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving. For the pork, heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving. Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning. Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning. Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish. Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish. | {
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"title": "Pork rib-eye with stuffed cabbage and ‘sauer’ turnip recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The turnip here needs to be prepared in advance, to make a kind of sauerkraut. It works brilliantly in this special dinner for two. 2 large turnips, thinly sliced 3 tbsp salt5 cracked juniper berries100-150ml/ 3½-5fl oz white wine or pale ale 2 large turnips, thinly sliced 3 tbsp salt 5 cracked juniper berries 100-150ml/ 3½-5fl oz white wine or pale ale 1 Savoy cabbage, core removed and leaves separated300g/10½oz pork mince100g/3½oz liver, trimmed and chopped2 tsp fresh sage, chopped500ml/18fl oz veal stocksalt and freshly ground black pepper 1 Savoy cabbage, core removed and leaves separated 300g/10½oz pork mince 100g/3½oz liver, trimmed and chopped 2 tsp fresh sage, chopped 500ml/18fl oz veal stock salt and freshly ground black pepper 2 pork rib-eye chops, 2cm/¾in thick2 tbsp olive oil 2 pork rib-eye chops, 2cm/¾in thick 2 tbsp olive oil Method Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature.For the stuffed cabbage leaf, preheat the oven to 150C/130C Fan/Gas 2.Bring a bot of water to the boil, blanch the cabbage leaves and refresh in cold water. Place the leaves on a board. Put the mince, liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up.Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour.Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume by half.For the pork, heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving.Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning.Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish. Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature. Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature. For the stuffed cabbage leaf, preheat the oven to 150C/130C Fan/Gas 2. For the stuffed cabbage leaf, preheat the oven to 150C/130C Fan/Gas 2. Bring a bot of water to the boil, blanch the cabbage leaves and refresh in cold water. Place the leaves on a board. Bring a bot of water to the boil, blanch the cabbage leaves and refresh in cold water. Place the leaves on a board. Put the mince, liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up. Put the mince, liver and sage in a bowl. Season with salt and pepper and mix. Place a tablespoon of the mix into the centre of a cabbage leaf and gather up to make a ball. Repeat this process until all the mix and leaves have been used up. Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour. Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour. Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume by half. Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume by half. For the pork, heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving. For the pork, heat a large griddle pan to hot. Oil the pork and place on the griddle pan and cook on each side for 2–3 minutes. Set aside to rest for 5 minutes before serving. Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning. Remove the cabbage balls from the oven and ladle a little of the liquor into a sauce pan and cook until it reaches a sauce consistency. Check the seasoning. Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish. Serve the pork alongside the turnips and cabbage balls. Drizzle the sauce over the dish."
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} | bccff624fad867335d0d7578e64b65b53a76c3580dd8711f912b51fa087a6034 | Fegato di Vitello (Pan-fried calf's liver) recipe
An average of 5.0 out of 5 stars from 2 ratings 110g/4oz Puy lentils4 sage leaves1 clove garlic½ lemon, juice only2 tbsp extra virgin olive oilsalt and freshly ground black pepper, to taste 110g/4oz Puy lentils 4 sage leaves 1 clove garlic ½ lemon, juice only 2 tbsp extra virgin olive oil salt and freshly ground black pepper, to taste 4 large chard leaves, sliced 1cm/½ inch thick2tbsp olive oil1 clove garlic, chopped½ tsp dried chilli flakes 4 large chard leaves, sliced 1cm/½ inch thick 2tbsp olive oil 1 clove garlic, chopped ½ tsp dried chilli flakes 4 x 1cm/½ inch thick slices calf's liver50g/2oz unsalted butter8 sage leaves8 slices smoked pancetta4 tbsp balsamic vinegar4 tbsp crème fraîche 4 x 1cm/½ inch thick slices calf's liver 50g/2oz unsalted butter 8 sage leaves 8 slices smoked pancetta 4 tbsp balsamic vinegar 4 tbsp crème fraîche Method Place the lentils, sage and one garlic clove into a pan and cover with water.Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan.Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed.For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside.Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute.For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy.Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates.To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine.To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils.Spoon over the balsamic sauce. Place the lentils, sage and one garlic clove into a pan and cover with water. Place the lentils, sage and one garlic clove into a pan and cover with water. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed. For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside. For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside. Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute. Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute. For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy. For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy. Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates. Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates. To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine. To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine. To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils. To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils. Spoon over the balsamic sauce. Spoon over the balsamic sauce. | {
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"title": "Fegato di Vitello (Pan-fried calf's liver) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 110g/4oz Puy lentils4 sage leaves1 clove garlic½ lemon, juice only2 tbsp extra virgin olive oilsalt and freshly ground black pepper, to taste 110g/4oz Puy lentils 4 sage leaves 1 clove garlic ½ lemon, juice only 2 tbsp extra virgin olive oil salt and freshly ground black pepper, to taste 4 large chard leaves, sliced 1cm/½ inch thick2tbsp olive oil1 clove garlic, chopped½ tsp dried chilli flakes 4 large chard leaves, sliced 1cm/½ inch thick 2tbsp olive oil 1 clove garlic, chopped ½ tsp dried chilli flakes 4 x 1cm/½ inch thick slices calf's liver50g/2oz unsalted butter8 sage leaves8 slices smoked pancetta4 tbsp balsamic vinegar4 tbsp crème fraîche 4 x 1cm/½ inch thick slices calf's liver 50g/2oz unsalted butter 8 sage leaves 8 slices smoked pancetta 4 tbsp balsamic vinegar 4 tbsp crème fraîche Method Place the lentils, sage and one garlic clove into a pan and cover with water.Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan.Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed.For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside.Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute.For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy.Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates.To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine.To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils.Spoon over the balsamic sauce. Place the lentils, sage and one garlic clove into a pan and cover with water. Place the lentils, sage and one garlic clove into a pan and cover with water. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed. For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside. For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside. Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute. Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute. For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy. For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy. Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates. Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates. To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine. To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine. To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils. To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils. Spoon over the balsamic sauce. Spoon over the balsamic sauce."
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} | aa7354f776edefca8523f4d82d10ba52b886e4d831678c1ef2eaf8ae7809cc13 | Chargrilled calf's liver with mash and onion gravy recipe
An average of 5.0 out of 5 stars from 4 ratings 1 potato, peeled, chopped, boiled and drained25g/1oz unsalted butter1 tbsp olive oilsalt and freshly ground black pepper 1 potato, peeled, chopped, boiled and drained 25g/1oz unsalted butter 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp olive oil25g/1oz butter1 garlic clove½ onion, finely sliced50ml/2fl oz red wine 100ml/3½fl oz hot beef stocksalt and freshly ground black pepper 1 tbsp olive oil 25g/1oz butter 1 garlic clove ½ onion, finely sliced 50ml/2fl oz red wine 100ml/3½fl oz hot beef stock salt and freshly ground black pepper 150g/5½oz calf's liver1 tbsp olive oilsalt and freshly ground black pepper1 tsp chopped chives, to garnish 150g/5½oz calf's liver 1 tbsp olive oil salt and freshly ground black pepper 1 tsp chopped chives, to garnish Method To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency.To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden.Add the red wine and simmer until the volume is reduced by half.Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper.For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper.Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate.To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency. To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency. To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden. To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden. Add the red wine and simmer until the volume is reduced by half. Add the red wine and simmer until the volume is reduced by half. Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper. For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper. Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate. Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate. To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. | {
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"url": "https://www.bbc.co.uk/food/recipes/chargrilledcalfslive_81625",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chargrilled calf's liver with mash and onion gravy recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 1 potato, peeled, chopped, boiled and drained25g/1oz unsalted butter1 tbsp olive oilsalt and freshly ground black pepper 1 potato, peeled, chopped, boiled and drained 25g/1oz unsalted butter 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp olive oil25g/1oz butter1 garlic clove½ onion, finely sliced50ml/2fl oz red wine 100ml/3½fl oz hot beef stocksalt and freshly ground black pepper 1 tbsp olive oil 25g/1oz butter 1 garlic clove ½ onion, finely sliced 50ml/2fl oz red wine 100ml/3½fl oz hot beef stock salt and freshly ground black pepper 150g/5½oz calf's liver1 tbsp olive oilsalt and freshly ground black pepper1 tsp chopped chives, to garnish 150g/5½oz calf's liver 1 tbsp olive oil salt and freshly ground black pepper 1 tsp chopped chives, to garnish Method To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency.To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden.Add the red wine and simmer until the volume is reduced by half.Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper.For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper.Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate.To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency. To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency. To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden. To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden. Add the red wine and simmer until the volume is reduced by half. Add the red wine and simmer until the volume is reduced by half. Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper. For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper. Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate. Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate. To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives."
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} | 76aacc612d741101d5e39a9616eb58544aa60791495d1fde31d2a7f762bb87ec | Pork chops with potato and leek al forno recipe
An average of 5.0 out of 5 stars from 7 ratings Theo Randall's Italian twist on meat and two veg is full of flavour and super simple to make. 1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces250g/9oz leeks, cut into 2cm/¾in pieces1 garlic clove, sliced50g/1¾oz anchovy fillets in oil, drained1 tbsp extra virgin olive oil400ml/14fl oz double cream40g/1½oz dried breadcrumbssea salt and freshly ground black pepper 1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces 250g/9oz leeks, cut into 2cm/¾in pieces 1 garlic clove, sliced 50g/1¾oz anchovy fillets in oil, drained 1 tbsp extra virgin olive oil 400ml/14fl oz double cream 40g/1½oz dried breadcrumbs sea salt and freshly ground black pepper 2 tbsp chopped rosemary1 lemon, juice only2 tbsp extra virgin olive oil, plus extra for serving4 pork chops, about 2cm/¾in thick, excess fat trimmed 2 tbsp chopped rosemary 1 lemon, juice only 2 tbsp extra virgin olive oil, plus extra for serving 4 pork chops, about 2cm/¾in thick, excess fat trimmed Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl.Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper.Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top.When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops.Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Serve the chops immediately, with the potato and leek al forno alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl. Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper. Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper. Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top. Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top. When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops. When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops. Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Serve the chops immediately, with the potato and leek al forno alongside. Serve the chops immediately, with the potato and leek al forno alongside. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork chops with potato and leek al forno recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings Theo Randall's Italian twist on meat and two veg is full of flavour and super simple to make. 1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces250g/9oz leeks, cut into 2cm/¾in pieces1 garlic clove, sliced50g/1¾oz anchovy fillets in oil, drained1 tbsp extra virgin olive oil400ml/14fl oz double cream40g/1½oz dried breadcrumbssea salt and freshly ground black pepper 1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces 250g/9oz leeks, cut into 2cm/¾in pieces 1 garlic clove, sliced 50g/1¾oz anchovy fillets in oil, drained 1 tbsp extra virgin olive oil 400ml/14fl oz double cream 40g/1½oz dried breadcrumbs sea salt and freshly ground black pepper 2 tbsp chopped rosemary1 lemon, juice only2 tbsp extra virgin olive oil, plus extra for serving4 pork chops, about 2cm/¾in thick, excess fat trimmed 2 tbsp chopped rosemary 1 lemon, juice only 2 tbsp extra virgin olive oil, plus extra for serving 4 pork chops, about 2cm/¾in thick, excess fat trimmed Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl.Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper.Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top.When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops.Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Serve the chops immediately, with the potato and leek al forno alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl. Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper. Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper. Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top. Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top. When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops. When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops. Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Serve the chops immediately, with the potato and leek al forno alongside. Serve the chops immediately, with the potato and leek al forno alongside."
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} | 71ea3b106c386f6b794d9d3f7e29fd4b9772e9746bf105d64a8df19bb36afec1 | Chicken strips with leek vinaigrette recipe
An average of 4.0 out of 5 stars from 1 rating ½ leek, finely chopped50ml/2fl oz white wine1½ tbsp white wine vinegar¼ orange pepper, finely chopped ½ leek, finely chopped 50ml/2fl oz white wine 1½ tbsp white wine vinegar ¼ orange pepper, finely chopped 1 chicken breast, cut into stripssalt and freshly ground black pepper1 tbsp olive oil2 slices mozzarella cheese, to serve 1 chicken breast, cut into strips salt and freshly ground black pepper 1 tbsp olive oil 2 slices mozzarella cheese, to serve Method For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes.For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through.To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes. For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes. For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through. For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through. To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. | {
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"url": "https://www.bbc.co.uk/food/recipes/chickenstripswithlee_80768",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken strips with leek vinaigrette recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating ½ leek, finely chopped50ml/2fl oz white wine1½ tbsp white wine vinegar¼ orange pepper, finely chopped ½ leek, finely chopped 50ml/2fl oz white wine 1½ tbsp white wine vinegar ¼ orange pepper, finely chopped 1 chicken breast, cut into stripssalt and freshly ground black pepper1 tbsp olive oil2 slices mozzarella cheese, to serve 1 chicken breast, cut into strips salt and freshly ground black pepper 1 tbsp olive oil 2 slices mozzarella cheese, to serve Method For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes.For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through.To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes. For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes. For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through. For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through. To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella."
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} | e6de8a03ab4edddefa5ba3bb48ea42e4283a0a657806aa7daaa2e7ae758e202a | Quick leek and potato soup recipe
An average of 4.9 out of 5 stars from 9 ratings A speedy leek and potato soup served with delicious salty blue cheese on toast. 1 tbsp olive oil½ potato, peeled and diced1 garlic clove, peeled and diced1 leek, diced55ml/2fl oz white wine150ml/5fl oz vegetable stock55ml/2fl oz double cream salt and freshly ground black pepper 1 tbsp olive oil ½ potato, peeled and diced 1 garlic clove, peeled and diced 1 leek, diced 55ml/2fl oz white wine 150ml/5fl oz vegetable stock 55ml/2fl oz double cream salt and freshly ground black pepper 1 slice of bread35g/1½oz blue cheese 1 slice of bread 35g/1½oz blue cheese Method Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Add the leeks and cook for a further few minutes.Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender.Using a hand blender, blend the soup until smooth and season to taste. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden.Serve the cheese toast on top of the soup. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Add the leeks and cook for a further few minutes. Add the leeks and cook for a further few minutes. Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender. Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender. Using a hand blender, blend the soup until smooth and season to taste. Using a hand blender, blend the soup until smooth and season to taste. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden. Serve the cheese toast on top of the soup. Serve the cheese toast on top of the soup. | {
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"url": "https://www.bbc.co.uk/food/recipes/leekandpotatosoup_79045",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick leek and potato soup recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings A speedy leek and potato soup served with delicious salty blue cheese on toast. 1 tbsp olive oil½ potato, peeled and diced1 garlic clove, peeled and diced1 leek, diced55ml/2fl oz white wine150ml/5fl oz vegetable stock55ml/2fl oz double cream salt and freshly ground black pepper 1 tbsp olive oil ½ potato, peeled and diced 1 garlic clove, peeled and diced 1 leek, diced 55ml/2fl oz white wine 150ml/5fl oz vegetable stock 55ml/2fl oz double cream salt and freshly ground black pepper 1 slice of bread35g/1½oz blue cheese 1 slice of bread 35g/1½oz blue cheese Method Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Add the leeks and cook for a further few minutes.Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender.Using a hand blender, blend the soup until smooth and season to taste. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden.Serve the cheese toast on top of the soup. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Add the leeks and cook for a further few minutes. Add the leeks and cook for a further few minutes. Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender. Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender. Using a hand blender, blend the soup until smooth and season to taste. Using a hand blender, blend the soup until smooth and season to taste. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden. Serve the cheese toast on top of the soup. Serve the cheese toast on top of the soup."
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} | 5142c14b11bff495354c9be6ee659395bc33d63c59082af1b5d91f9dead9b7b5 | Leek and smoked salmon tart with salad recipe
An average of 4.5 out of 5 stars from 8 ratings 225g/8oz ready-made shortcrust pastry50g/2oz butter750g/1lb 10½oz trimmed leeks, finely sliced5 sprigs fresh thyme, leaves only200ml/7fl oz double cream1 free-range egg1 free-range egg yolksalt and freshly ground black pepper200g/7oz smoked salmon75g/3oz gruyère cheese, grated 225g/8oz ready-made shortcrust pastry 50g/2oz butter 750g/1lb 10½oz trimmed leeks, finely sliced 5 sprigs fresh thyme, leaves only 200ml/7fl oz double cream 1 free-range egg 1 free-range egg yolk salt and freshly ground black pepper 200g/7oz smoked salmon 75g/3oz gruyère cheese, grated 1 tbsp wholegrain mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil2 Little Gem lettuces, leaves trimmedseparated50g/2oz watercress 1 tbsp wholegrain mustard 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 2 Little Gem lettuces, leaves trimmedseparated 50g/2oz watercress Method For the tart, preheat the oven to 200C/400F/Gas 6.On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes.Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes.Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown.Reduce the oven temperature to 180C/360F/Gas 4.Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool.Place the cream, egg and egg yolk into a bowl and whisk to combine.Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper.Pour the leek mixture into the cooked pastry case.Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely.Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown.For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well.To serve, place a slice of tart onto each plate and place a portion of salad alongside. For the tart, preheat the oven to 200C/400F/Gas 6. For the tart, preheat the oven to 200C/400F/Gas 6. On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes. On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes. Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes. Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes. Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown. Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown. Reduce the oven temperature to 180C/360F/Gas 4. Reduce the oven temperature to 180C/360F/Gas 4. Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool. Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool. Place the cream, egg and egg yolk into a bowl and whisk to combine. Place the cream, egg and egg yolk into a bowl and whisk to combine. Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper. Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper. Pour the leek mixture into the cooked pastry case. Pour the leek mixture into the cooked pastry case. Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely. Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely. Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown. Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown. For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well. For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well. To serve, place a slice of tart onto each plate and place a portion of salad alongside. To serve, place a slice of tart onto each plate and place a portion of salad alongside. | {
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"content": "An average of 4.5 out of 5 stars from 8 ratings 225g/8oz ready-made shortcrust pastry50g/2oz butter750g/1lb 10½oz trimmed leeks, finely sliced5 sprigs fresh thyme, leaves only200ml/7fl oz double cream1 free-range egg1 free-range egg yolksalt and freshly ground black pepper200g/7oz smoked salmon75g/3oz gruyère cheese, grated 225g/8oz ready-made shortcrust pastry 50g/2oz butter 750g/1lb 10½oz trimmed leeks, finely sliced 5 sprigs fresh thyme, leaves only 200ml/7fl oz double cream 1 free-range egg 1 free-range egg yolk salt and freshly ground black pepper 200g/7oz smoked salmon 75g/3oz gruyère cheese, grated 1 tbsp wholegrain mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil2 Little Gem lettuces, leaves trimmedseparated50g/2oz watercress 1 tbsp wholegrain mustard 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 2 Little Gem lettuces, leaves trimmedseparated 50g/2oz watercress Method For the tart, preheat the oven to 200C/400F/Gas 6.On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes.Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes.Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown.Reduce the oven temperature to 180C/360F/Gas 4.Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool.Place the cream, egg and egg yolk into a bowl and whisk to combine.Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper.Pour the leek mixture into the cooked pastry case.Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely.Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown.For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well.To serve, place a slice of tart onto each plate and place a portion of salad alongside. For the tart, preheat the oven to 200C/400F/Gas 6. For the tart, preheat the oven to 200C/400F/Gas 6. On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes. On a lightly floured surface, roll out the pastry to line a 20cm/8in diameter, 2.5cm/1in deep loose-bottomed tart tin. Line the inside of the tin with the pastry, then cover and chill in the fridge for 30 minutes. Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes. Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice. Bake blind in the oven for 15 minutes. Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown. Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown. Reduce the oven temperature to 180C/360F/Gas 4. Reduce the oven temperature to 180C/360F/Gas 4. Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool. Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool. Place the cream, egg and egg yolk into a bowl and whisk to combine. Place the cream, egg and egg yolk into a bowl and whisk to combine. Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper. Add the egg and cream mixture to the cold leeks and mix together well. Season well with salt and freshly ground black pepper. Pour the leek mixture into the cooked pastry case. Pour the leek mixture into the cooked pastry case. Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely. Place the smoked salmon over the top of the leek mixture filling, to cover the filling completely. Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown. Sprinkle the grated gruyère over the top of the smoked salmon layer. Bake in the oven for 20 minutes, or until the filling is just set and the top is golden-brown. For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well. For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well. To serve, place a slice of tart onto each plate and place a portion of salad alongside. To serve, place a slice of tart onto each plate and place a portion of salad alongside."
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} | 968392b778b20a8ba9a598c0053902d68bbfa55975d39f5972945ac605a9c915 | Leek and egg salad, mushrooms and crusty bread recipe
An average of 0.0 out of 5 stars from 0 ratings Leeks are an underrated vegetable. When steamed they have a lovely sweet flavour. Perfect with a boiled egg and garlicky mushrooms. This is designed to be a low cost recipe. 4 eggs 500g/1lb 2oz leeks, washed 5 tbsp olive oil 250g/9oz mushrooms (such as white closed cap), wiped clean and sliced salt and pepper 1 garlic clove, finely chopped 1 tbsp white wine vinegar1 tsp mustard 1 small baguette (labelled ‘baton’ in shops), cut into slices 4 eggs 500g/1lb 2oz leeks, washed 5 tbsp olive oil 250g/9oz mushrooms (such as white closed cap), wiped clean and sliced salt and pepper 1 garlic clove, finely chopped 1 tbsp white wine vinegar 1 tsp mustard 1 small baguette (labelled ‘baton’ in shops), cut into slices Method Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside.Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips.Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender.Run the leeks under cold water to cool. Squeeze them out if they are at all watery.Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute.Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepperDress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette. Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside. Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside. Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips. Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips. Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender. Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender. Run the leeks under cold water to cool. Squeeze them out if they are at all watery. Run the leeks under cold water to cool. Squeeze them out if they are at all watery. Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute. Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute. Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepper Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepper Dress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette. Dress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette. Recipe tips In May 2013 this recipe was costed at £3.71 at Asda, £3.36 at Tesco and £3.45 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Leek and egg salad, mushrooms and crusty bread recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Leeks are an underrated vegetable. When steamed they have a lovely sweet flavour. Perfect with a boiled egg and garlicky mushrooms. This is designed to be a low cost recipe. 4 eggs 500g/1lb 2oz leeks, washed 5 tbsp olive oil 250g/9oz mushrooms (such as white closed cap), wiped clean and sliced salt and pepper 1 garlic clove, finely chopped 1 tbsp white wine vinegar1 tsp mustard 1 small baguette (labelled ‘baton’ in shops), cut into slices 4 eggs 500g/1lb 2oz leeks, washed 5 tbsp olive oil 250g/9oz mushrooms (such as white closed cap), wiped clean and sliced salt and pepper 1 garlic clove, finely chopped 1 tbsp white wine vinegar 1 tsp mustard 1 small baguette (labelled ‘baton’ in shops), cut into slices Method Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside.Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips.Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender.Run the leeks under cold water to cool. Squeeze them out if they are at all watery.Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute.Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepperDress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette. Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside. Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside. Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips. Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips. Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender. Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender. Run the leeks under cold water to cool. Squeeze them out if they are at all watery. Run the leeks under cold water to cool. Squeeze them out if they are at all watery. Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute. Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute. Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepper Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepper Dress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette. Dress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette. Recipe tips In May 2013 this recipe was costed at £3.71 at Asda, £3.36 at Tesco and £3.45 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 1ec6d20d8c8aeb7d4d3880161f098ab4e7d11d8bbacf7ad68cd0ca9481018a38 | Spinach and leek soup with a soft poached egg and a cheese croute recipe
An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil¼ onion, peeled, chopped2 garlic cloves, finely chopped1 leek, sliced300ml/10fl oz chicken or vegetable stock2 handfuls spinach½ tsp freshly grated nutmegsalt and freshly ground black pepper 2 tbsp olive oil ¼ onion, peeled, chopped 2 garlic cloves, finely chopped 1 leek, sliced 300ml/10fl oz chicken or vegetable stock 2 handfuls spinach ½ tsp freshly grated nutmeg salt and freshly ground black pepper 1 slice white bread55g/2oz cheddar, grated1 poached egg, to serve 1 slice white bread 55g/2oz cheddar, grated 1 poached egg, to serve Method Preheat the oven to 200C/400F/Gas 6.For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened.Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. Blend the soup mixture until smooth with a hand-held blender.Meanwhile, for the cheese croûte, bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes, or until the cheese is melted and golden-brown. Cut in half.To serve, pour the soup into a bowl, float the two croûtes on top and float the poached egg in the centre between the croûtes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened. For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened. Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. Blend the soup mixture until smooth with a hand-held blender. Blend the soup mixture until smooth with a hand-held blender. Meanwhile, for the cheese croûte, bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes, or until the cheese is melted and golden-brown. Cut in half. Meanwhile, for the cheese croûte, bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes, or until the cheese is melted and golden-brown. Cut in half. To serve, pour the soup into a bowl, float the two croûtes on top and float the poached egg in the centre between the croûtes. To serve, pour the soup into a bowl, float the two croûtes on top and float the poached egg in the centre between the croûtes. | {
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"title": "Spinach and leek soup with a soft poached egg and a cheese croute recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 tbsp olive oil¼ onion, peeled, chopped2 garlic cloves, finely chopped1 leek, sliced300ml/10fl oz chicken or vegetable stock2 handfuls spinach½ tsp freshly grated nutmegsalt and freshly ground black pepper 2 tbsp olive oil ¼ onion, peeled, chopped 2 garlic cloves, finely chopped 1 leek, sliced 300ml/10fl oz chicken or vegetable stock 2 handfuls spinach ½ tsp freshly grated nutmeg salt and freshly ground black pepper 1 slice white bread55g/2oz cheddar, grated1 poached egg, to serve 1 slice white bread 55g/2oz cheddar, grated 1 poached egg, to serve Method Preheat the oven to 200C/400F/Gas 6.For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened.Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. Blend the soup mixture until smooth with a hand-held blender.Meanwhile, for the cheese croûte, bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes, or until the cheese is melted and golden-brown. Cut in half.To serve, pour the soup into a bowl, float the two croûtes on top and float the poached egg in the centre between the croûtes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened. For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened. Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. Blend the soup mixture until smooth with a hand-held blender. Blend the soup mixture until smooth with a hand-held blender. Meanwhile, for the cheese croûte, bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes, or until the cheese is melted and golden-brown. Cut in half. Meanwhile, for the cheese croûte, bake the bread on a baking tray in the oven for 3-4 minutes. Top with the grated cheddar and return to the oven for a further 3-4 minutes, or until the cheese is melted and golden-brown. Cut in half. To serve, pour the soup into a bowl, float the two croûtes on top and float the poached egg in the centre between the croûtes. To serve, pour the soup into a bowl, float the two croûtes on top and float the poached egg in the centre between the croûtes."
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} | 07f5a64278cd9687d2eddd2b9cf1aea6913a7cc0548bdef6cd02868709ba5038 | Butter chicken 1950s recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter_chicken_1950s_15483_16x9.jpg This traditional butter chicken embraces the authentic Delhi origins of chicken tikka masala to make a rich, creamy and mildly spicy curry. It's also nut-free! This recipe is based on the Butter chicken 1950s served at My Delhi Indian Streetery in Newcastle. It has been adapted to make it easier to cook in a domestic kitchen. 2.5cm/1in piece fresh root ginger, peeled and finely grated4 garlic cloves, crushed2 tsp ground cumin½ tsp ground cardamom seeds2 tsp ground coriander 2 tsp dried fenugreek leaves½ tsp Kashmiri chilli powder 1 tsp turmeric 1 lemon, juice only1 tsp sea salt550g/1lb 4oz chicken breast, cut into bite-sized chunks 2.5cm/1in piece fresh root ginger, peeled and finely grated 4 garlic cloves, crushed 2 tsp ground cumin ½ tsp ground cardamom seeds 2 tsp ground coriander 2 tsp dried fenugreek leaves ½ tsp Kashmiri chilli powder 1 tsp turmeric 1 lemon, juice only 1 tsp sea salt 550g/1lb 4oz chicken breast, cut into bite-sized chunks 4 tbsp vegetable oil1 onion, chopped2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and finely grated2 tsp paprika½ tsp Kashmiri chilli powder 2 tsp dried fenugreek leaves½ tsp ground cardamom seeds6 cloves pinch ground mace1 cinnamon stick400g tin chopped tomatoes2 tbsp honey or sugar1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender30g/1oz salted butter100ml/3½fl oz double cream 4 tbsp vegetable oil 1 onion, chopped 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp paprika ½ tsp Kashmiri chilli powder 2 tsp dried fenugreek leaves ½ tsp ground cardamom seeds 6 cloves pinch ground mace 1 cinnamon stick 400g tin chopped tomatoes 2 tbsp honey or sugar 1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender 30g/1oz salted butter 100ml/3½fl oz double cream Method Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows.Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened.Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows. Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows. Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened. Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. | {
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"title": "Butter chicken 1950s recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter_chicken_1950s_15483_16x9.jpg This traditional butter chicken embraces the authentic Delhi origins of chicken tikka masala to make a rich, creamy and mildly spicy curry. It's also nut-free! This recipe is based on the Butter chicken 1950s served at My Delhi Indian Streetery in Newcastle. It has been adapted to make it easier to cook in a domestic kitchen. 2.5cm/1in piece fresh root ginger, peeled and finely grated4 garlic cloves, crushed2 tsp ground cumin½ tsp ground cardamom seeds2 tsp ground coriander 2 tsp dried fenugreek leaves½ tsp Kashmiri chilli powder 1 tsp turmeric 1 lemon, juice only1 tsp sea salt550g/1lb 4oz chicken breast, cut into bite-sized chunks 2.5cm/1in piece fresh root ginger, peeled and finely grated 4 garlic cloves, crushed 2 tsp ground cumin ½ tsp ground cardamom seeds 2 tsp ground coriander 2 tsp dried fenugreek leaves ½ tsp Kashmiri chilli powder 1 tsp turmeric 1 lemon, juice only 1 tsp sea salt 550g/1lb 4oz chicken breast, cut into bite-sized chunks 4 tbsp vegetable oil1 onion, chopped2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and finely grated2 tsp paprika½ tsp Kashmiri chilli powder 2 tsp dried fenugreek leaves½ tsp ground cardamom seeds6 cloves pinch ground mace1 cinnamon stick400g tin chopped tomatoes2 tbsp honey or sugar1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender30g/1oz salted butter100ml/3½fl oz double cream 4 tbsp vegetable oil 1 onion, chopped 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp paprika ½ tsp Kashmiri chilli powder 2 tsp dried fenugreek leaves ½ tsp ground cardamom seeds 6 cloves pinch ground mace 1 cinnamon stick 400g tin chopped tomatoes 2 tbsp honey or sugar 1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender 30g/1oz salted butter 100ml/3½fl oz double cream Method Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows.Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened.Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows. Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows. Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened. Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve."
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} | e096778b3b0a6c7fc6ba8fcb9b7cfe7ffd08381a8c806ef0d77a50de1dab8073 | Pork-stuffed cabbage leaves recipe
To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold. Drain and set aside.Pour the oil into a large non-stick saucepan and fry the onion over a medium heat for three minutes, stirring until beginning to brown. Add the garlic and cook for two minutes more, stirring.Reduce the heat to low and stir in the hot smoked paprika and the sweet paprika, salt and lots of ground black pepper. Cook for a further minute, stirring constantly, then remove from the hob and tip into a heatproof bowl to cool. While the spiced onions are cooling, prepare the cabbage leaves. Half-fill a large saucepan with 1.2 litres/2pints water and bring to the boil. (You will need this water to make the stock a bit later on.) Remove any really tough or damaged outer leaves from each of the cabbages. Using a small knife, cut the next few leaves away from the stem at the base of the cabbage. You want as many whole, large leaves as possible, so take care not to tear them. (If you are having a lot of trouble separating the leaves, cook the cabbages whole in the boiling water for a few minutes, then drain and rinse under lots of running water until cool enough to handle.)You should be able to get around 12 good leaves from each cabbage. Don’t worry about the smaller ones from the heart of the cabbage as they are too tiny to stuff. You can wrap the hearts and keep in the fridge then use as a vegetable accompaniment to another dish.Wash and drain the cabbage leaves and place on a board. Using a small knife, carefully shave a thin sliver off the thickest central vein on the outside of each leaf. This will help the leaves roll. Blanch the leaves in 2-3 batches in the boiling water for five minutes. Remove with a slotted spoon and rinse in a colander under running water until cold. Drain and place in a bowl until the stuffing is ready. Stir the stock cube into the cooking water in the saucepan until dissolved then pour into a large measuring jug. To finishing the stuffing, mix the rice, pork mince, chopped parsley and lots of seasoning into the spiced onions with your hands until thoroughly combined. Place one of the blanched cabbages leaves on a board with the inner part of the leaf facing upwards. Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. The right-hand side of the leaf can then be tucked in to secure the parcel. Repeat with all the other leaves and stuffing.Place the stuffed cabbage leaves fairly snuggly in a large saucepan or flameproof casserole - they will need to be in at least two layers. Pour the reserved chicken stock over the top, until it almost covers the pork parcels. Bring the stock to the boil and then reduce the heat. Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender.While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced onions for five minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for two minutes more, stirring.Tip the tomatoes into the pan, add the tomato purée and sugar. Fill the tomato can with cold water and stir into the pan (you’ll need around 400ml/14fl oz water). Bring the sauce to a gentle simmer and cook for 25 minutes, stirring occasionally, until thick. Remove from the heat and leave to stand.When the stuffed leaves have finished cooking, take off the lid and scoop four ladlefuls of the cooking liquor into the pan with the tomato sauce. Bring the sauce to the boil and cook for 2-3 minutes, or until well reduced and thick once more, stirring regularly.While the sauce is simmering, use tongs to transfer the stuffed cabbage leaves to a large warmed platter or ovenproof dish. Pour the hot tomato sauce over the top. Spoon half of the soured cream over the tomato sauce and sprinkle with a little paprika. The stuffed cabbage leaves can be served with sauerkraut and the remaining soured cream to taste. To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold. Drain and set aside. To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold. Drain and set aside. Pour the oil into a large non-stick saucepan and fry the onion over a medium heat for three minutes, stirring until beginning to brown. Add the garlic and cook for two minutes more, stirring. Pour the oil into a large non-stick saucepan and fry the onion over a medium heat for three minutes, stirring until beginning to brown. Add the garlic and cook for two minutes more, stirring. Reduce the heat to low and stir in the hot smoked paprika and the sweet paprika, salt and lots of ground black pepper. Cook for a further minute, stirring constantly, then remove from the hob and tip into a heatproof bowl to cool. Reduce the heat to low and stir in the hot smoked paprika and the sweet paprika, salt and lots of ground black pepper. Cook for a further minute, stirring constantly, then remove from the hob and tip into a heatproof bowl to cool. While the spiced onions are cooling, prepare the cabbage leaves. Half-fill a large saucepan with 1.2 litres/2pints water and bring to the boil. (You will need this water to make the stock a bit later on.) Remove any really tough or damaged outer leaves from each of the cabbages. Using a small knife, cut the next few leaves away from the stem at the base of the cabbage. While the spiced onions are cooling, prepare the cabbage leaves. Half-fill a large saucepan with 1.2 litres/2pints water and bring to the boil. (You will need this water to make the stock a bit later on.) Remove any really tough or damaged outer leaves from each of the cabbages. Using a small knife, cut the next few leaves away from the stem at the base of the cabbage. You want as many whole, large leaves as possible, so take care not to tear them. (If you are having a lot of trouble separating the leaves, cook the cabbages whole in the boiling water for a few minutes, then drain and rinse under lots of running water until cool enough to handle.) You want as many whole, large leaves as possible, so take care not to tear them. (If you are having a lot of trouble separating the leaves, cook the cabbages whole in the boiling water for a few minutes, then drain and rinse under lots of running water until cool enough to handle.) You should be able to get around 12 good leaves from each cabbage. Don’t worry about the smaller ones from the heart of the cabbage as they are too tiny to stuff. You can wrap the hearts and keep in the fridge then use as a vegetable accompaniment to another dish. You should be able to get around 12 good leaves from each cabbage. Don’t worry about the smaller ones from the heart of the cabbage as they are too tiny to stuff. You can wrap the hearts and keep in the fridge then use as a vegetable accompaniment to another dish. Wash and drain the cabbage leaves and place on a board. Using a small knife, carefully shave a thin sliver off the thickest central vein on the outside of each leaf. This will help the leaves roll. Wash and drain the cabbage leaves and place on a board. Using a small knife, carefully shave a thin sliver off the thickest central vein on the outside of each leaf. This will help the leaves roll. Blanch the leaves in 2-3 batches in the boiling water for five minutes. Remove with a slotted spoon and rinse in a colander under running water until cold. Drain and place in a bowl until the stuffing is ready. Stir the stock cube into the cooking water in the saucepan until dissolved then pour into a large measuring jug. Blanch the leaves in 2-3 batches in the boiling water for five minutes. Remove with a slotted spoon and rinse in a colander under running water until cold. Drain and place in a bowl until the stuffing is ready. Stir the stock cube into the cooking water in the saucepan until dissolved then pour into a large measuring jug. To finishing the stuffing, mix the rice, pork mince, chopped parsley and lots of seasoning into the spiced onions with your hands until thoroughly combined. Place one of the blanched cabbages leaves on a board with the inner part of the leaf facing upwards. To finishing the stuffing, mix the rice, pork mince, chopped parsley and lots of seasoning into the spiced onions with your hands until thoroughly combined. Place one of the blanched cabbages leaves on a board with the inner part of the leaf facing upwards. Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. The right-hand side of the leaf can then be tucked in to secure the parcel. Repeat with all the other leaves and stuffing. Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. The right-hand side of the leaf can then be tucked in to secure the parcel. Repeat with all the other leaves and stuffing. Place the stuffed cabbage leaves fairly snuggly in a large saucepan or flameproof casserole - they will need to be in at least two layers. Pour the reserved chicken stock over the top, until it almost covers the pork parcels. Place the stuffed cabbage leaves fairly snuggly in a large saucepan or flameproof casserole - they will need to be in at least two layers. Pour the reserved chicken stock over the top, until it almost covers the pork parcels. Bring the stock to the boil and then reduce the heat. Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender. Bring the stock to the boil and then reduce the heat. Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender. While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced onions for five minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for two minutes more, stirring. While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced onions for five minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for two minutes more, stirring. Tip the tomatoes into the pan, add the tomato purée and sugar. Fill the tomato can with cold water and stir into the pan (you’ll need around 400ml/14fl oz water). Bring the sauce to a gentle simmer and cook for 25 minutes, stirring occasionally, until thick. Remove from the heat and leave to stand. Tip the tomatoes into the pan, add the tomato purée and sugar. Fill the tomato can with cold water and stir into the pan (you’ll need around 400ml/14fl oz water). Bring the sauce to a gentle simmer and cook for 25 minutes, stirring occasionally, until thick. Remove from the heat and leave to stand. When the stuffed leaves have finished cooking, take off the lid and scoop four ladlefuls of the cooking liquor into the pan with the tomato sauce. Bring the sauce to the boil and cook for 2-3 minutes, or until well reduced and thick once more, stirring regularly. When the stuffed leaves have finished cooking, take off the lid and scoop four ladlefuls of the cooking liquor into the pan with the tomato sauce. Bring the sauce to the boil and cook for 2-3 minutes, or until well reduced and thick once more, stirring regularly. While the sauce is simmering, use tongs to transfer the stuffed cabbage leaves to a large warmed platter or ovenproof dish. Pour the hot tomato sauce over the top. Spoon half of the soured cream over the tomato sauce and sprinkle with a little paprika. The stuffed cabbage leaves can be served with sauerkraut and the remaining soured cream to taste. While the sauce is simmering, use tongs to transfer the stuffed cabbage leaves to a large warmed platter or ovenproof dish. Pour the hot tomato sauce over the top. Spoon half of the soured cream over the tomato sauce and sprinkle with a little paprika. The stuffed cabbage leaves can be served with sauerkraut and the remaining soured cream to taste. | {
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"title": "Pork-stuffed cabbage leaves recipe",
"content": "To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold. Drain and set aside.Pour the oil into a large non-stick saucepan and fry the onion over a medium heat for three minutes, stirring until beginning to brown. Add the garlic and cook for two minutes more, stirring.Reduce the heat to low and stir in the hot smoked paprika and the sweet paprika, salt and lots of ground black pepper. Cook for a further minute, stirring constantly, then remove from the hob and tip into a heatproof bowl to cool. While the spiced onions are cooling, prepare the cabbage leaves. Half-fill a large saucepan with 1.2 litres/2pints water and bring to the boil. (You will need this water to make the stock a bit later on.) Remove any really tough or damaged outer leaves from each of the cabbages. Using a small knife, cut the next few leaves away from the stem at the base of the cabbage. You want as many whole, large leaves as possible, so take care not to tear them. (If you are having a lot of trouble separating the leaves, cook the cabbages whole in the boiling water for a few minutes, then drain and rinse under lots of running water until cool enough to handle.)You should be able to get around 12 good leaves from each cabbage. Don’t worry about the smaller ones from the heart of the cabbage as they are too tiny to stuff. You can wrap the hearts and keep in the fridge then use as a vegetable accompaniment to another dish.Wash and drain the cabbage leaves and place on a board. Using a small knife, carefully shave a thin sliver off the thickest central vein on the outside of each leaf. This will help the leaves roll. Blanch the leaves in 2-3 batches in the boiling water for five minutes. Remove with a slotted spoon and rinse in a colander under running water until cold. Drain and place in a bowl until the stuffing is ready. Stir the stock cube into the cooking water in the saucepan until dissolved then pour into a large measuring jug. To finishing the stuffing, mix the rice, pork mince, chopped parsley and lots of seasoning into the spiced onions with your hands until thoroughly combined. Place one of the blanched cabbages leaves on a board with the inner part of the leaf facing upwards. Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. The right-hand side of the leaf can then be tucked in to secure the parcel. Repeat with all the other leaves and stuffing.Place the stuffed cabbage leaves fairly snuggly in a large saucepan or flameproof casserole - they will need to be in at least two layers. Pour the reserved chicken stock over the top, until it almost covers the pork parcels. Bring the stock to the boil and then reduce the heat. Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender.While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced onions for five minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for two minutes more, stirring.Tip the tomatoes into the pan, add the tomato purée and sugar. Fill the tomato can with cold water and stir into the pan (you’ll need around 400ml/14fl oz water). Bring the sauce to a gentle simmer and cook for 25 minutes, stirring occasionally, until thick. Remove from the heat and leave to stand.When the stuffed leaves have finished cooking, take off the lid and scoop four ladlefuls of the cooking liquor into the pan with the tomato sauce. Bring the sauce to the boil and cook for 2-3 minutes, or until well reduced and thick once more, stirring regularly.While the sauce is simmering, use tongs to transfer the stuffed cabbage leaves to a large warmed platter or ovenproof dish. Pour the hot tomato sauce over the top. Spoon half of the soured cream over the tomato sauce and sprinkle with a little paprika. The stuffed cabbage leaves can be served with sauerkraut and the remaining soured cream to taste. To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold. Drain and set aside. To make the stuffing, half-fill a medium saucepan with water and bring to the boil. Add the rice and cook for just five minutes. Rinse in a sieve under running water until cold. Drain and set aside. Pour the oil into a large non-stick saucepan and fry the onion over a medium heat for three minutes, stirring until beginning to brown. Add the garlic and cook for two minutes more, stirring. Pour the oil into a large non-stick saucepan and fry the onion over a medium heat for three minutes, stirring until beginning to brown. Add the garlic and cook for two minutes more, stirring. Reduce the heat to low and stir in the hot smoked paprika and the sweet paprika, salt and lots of ground black pepper. Cook for a further minute, stirring constantly, then remove from the hob and tip into a heatproof bowl to cool. Reduce the heat to low and stir in the hot smoked paprika and the sweet paprika, salt and lots of ground black pepper. Cook for a further minute, stirring constantly, then remove from the hob and tip into a heatproof bowl to cool. While the spiced onions are cooling, prepare the cabbage leaves. Half-fill a large saucepan with 1.2 litres/2pints water and bring to the boil. (You will need this water to make the stock a bit later on.) Remove any really tough or damaged outer leaves from each of the cabbages. Using a small knife, cut the next few leaves away from the stem at the base of the cabbage. While the spiced onions are cooling, prepare the cabbage leaves. Half-fill a large saucepan with 1.2 litres/2pints water and bring to the boil. (You will need this water to make the stock a bit later on.) Remove any really tough or damaged outer leaves from each of the cabbages. Using a small knife, cut the next few leaves away from the stem at the base of the cabbage. You want as many whole, large leaves as possible, so take care not to tear them. (If you are having a lot of trouble separating the leaves, cook the cabbages whole in the boiling water for a few minutes, then drain and rinse under lots of running water until cool enough to handle.) You want as many whole, large leaves as possible, so take care not to tear them. (If you are having a lot of trouble separating the leaves, cook the cabbages whole in the boiling water for a few minutes, then drain and rinse under lots of running water until cool enough to handle.) You should be able to get around 12 good leaves from each cabbage. Don’t worry about the smaller ones from the heart of the cabbage as they are too tiny to stuff. You can wrap the hearts and keep in the fridge then use as a vegetable accompaniment to another dish. You should be able to get around 12 good leaves from each cabbage. Don’t worry about the smaller ones from the heart of the cabbage as they are too tiny to stuff. You can wrap the hearts and keep in the fridge then use as a vegetable accompaniment to another dish. Wash and drain the cabbage leaves and place on a board. Using a small knife, carefully shave a thin sliver off the thickest central vein on the outside of each leaf. This will help the leaves roll. Wash and drain the cabbage leaves and place on a board. Using a small knife, carefully shave a thin sliver off the thickest central vein on the outside of each leaf. This will help the leaves roll. Blanch the leaves in 2-3 batches in the boiling water for five minutes. Remove with a slotted spoon and rinse in a colander under running water until cold. Drain and place in a bowl until the stuffing is ready. Stir the stock cube into the cooking water in the saucepan until dissolved then pour into a large measuring jug. Blanch the leaves in 2-3 batches in the boiling water for five minutes. Remove with a slotted spoon and rinse in a colander under running water until cold. Drain and place in a bowl until the stuffing is ready. Stir the stock cube into the cooking water in the saucepan until dissolved then pour into a large measuring jug. To finishing the stuffing, mix the rice, pork mince, chopped parsley and lots of seasoning into the spiced onions with your hands until thoroughly combined. Place one of the blanched cabbages leaves on a board with the inner part of the leaf facing upwards. To finishing the stuffing, mix the rice, pork mince, chopped parsley and lots of seasoning into the spiced onions with your hands until thoroughly combined. Place one of the blanched cabbages leaves on a board with the inner part of the leaf facing upwards. Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. The right-hand side of the leaf can then be tucked in to secure the parcel. Repeat with all the other leaves and stuffing. Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. The right-hand side of the leaf can then be tucked in to secure the parcel. Repeat with all the other leaves and stuffing. Place the stuffed cabbage leaves fairly snuggly in a large saucepan or flameproof casserole - they will need to be in at least two layers. Pour the reserved chicken stock over the top, until it almost covers the pork parcels. Place the stuffed cabbage leaves fairly snuggly in a large saucepan or flameproof casserole - they will need to be in at least two layers. Pour the reserved chicken stock over the top, until it almost covers the pork parcels. Bring the stock to the boil and then reduce the heat. Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender. Bring the stock to the boil and then reduce the heat. Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender. While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced onions for five minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for two minutes more, stirring. While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced onions for five minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for two minutes more, stirring. Tip the tomatoes into the pan, add the tomato purée and sugar. Fill the tomato can with cold water and stir into the pan (you’ll need around 400ml/14fl oz water). Bring the sauce to a gentle simmer and cook for 25 minutes, stirring occasionally, until thick. Remove from the heat and leave to stand. Tip the tomatoes into the pan, add the tomato purée and sugar. Fill the tomato can with cold water and stir into the pan (you’ll need around 400ml/14fl oz water). Bring the sauce to a gentle simmer and cook for 25 minutes, stirring occasionally, until thick. Remove from the heat and leave to stand. When the stuffed leaves have finished cooking, take off the lid and scoop four ladlefuls of the cooking liquor into the pan with the tomato sauce. Bring the sauce to the boil and cook for 2-3 minutes, or until well reduced and thick once more, stirring regularly. When the stuffed leaves have finished cooking, take off the lid and scoop four ladlefuls of the cooking liquor into the pan with the tomato sauce. Bring the sauce to the boil and cook for 2-3 minutes, or until well reduced and thick once more, stirring regularly. While the sauce is simmering, use tongs to transfer the stuffed cabbage leaves to a large warmed platter or ovenproof dish. Pour the hot tomato sauce over the top. Spoon half of the soured cream over the tomato sauce and sprinkle with a little paprika. The stuffed cabbage leaves can be served with sauerkraut and the remaining soured cream to taste. While the sauce is simmering, use tongs to transfer the stuffed cabbage leaves to a large warmed platter or ovenproof dish. Pour the hot tomato sauce over the top. Spoon half of the soured cream over the tomato sauce and sprinkle with a little paprika. The stuffed cabbage leaves can be served with sauerkraut and the remaining soured cream to taste."
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} | 599f3d1e5052ca7a27b423d561b64b7fff35144b4eb717a1df5df4b8e8a6c72b | Herb salad with crispy pancetta recipe
An average of 4.5 out of 5 stars from 2 ratings Fried crisp pancetta and its juices adds a lovely savoury depth of flavour to this simple mixed herb and leaf salad. Serve as a light starter, or an elegant side dish. 50g/1¾oz mixed fresh herbs and salad leaves, stems attached (such as flatleaf parsley, mint, tarragon, Little Gem lettuce) ½ yellow pepper, seeds removed, cut into long thin stripsfew long fresh chives (for tying the herbs and salad leaves in a bunch)2 tsp extra virgin olive oil75g/2½oz smoked pancetta, cubed 50g/1¾oz mixed fresh herbs and salad leaves, stems attached (such as flatleaf parsley, mint, tarragon, Little Gem lettuce) ½ yellow pepper, seeds removed, cut into long thin strips few long fresh chives (for tying the herbs and salad leaves in a bunch) 2 tsp extra virgin olive oil 75g/2½oz smoked pancetta, cubed 1 tbsp white wine vinegar1 tsp caster sugar½ garlic clove, finely chopped salt and freshly ground black pepper 1 tbsp white wine vinegar 1 tsp caster sugar ½ garlic clove, finely chopped salt and freshly ground black pepper Method To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside.Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches.Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside. Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches. Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches. Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. Recipe tips You can buy bags of readymade herb salad from supermarkets. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings Fried crisp pancetta and its juices adds a lovely savoury depth of flavour to this simple mixed herb and leaf salad. Serve as a light starter, or an elegant side dish. 50g/1¾oz mixed fresh herbs and salad leaves, stems attached (such as flatleaf parsley, mint, tarragon, Little Gem lettuce) ½ yellow pepper, seeds removed, cut into long thin stripsfew long fresh chives (for tying the herbs and salad leaves in a bunch)2 tsp extra virgin olive oil75g/2½oz smoked pancetta, cubed 50g/1¾oz mixed fresh herbs and salad leaves, stems attached (such as flatleaf parsley, mint, tarragon, Little Gem lettuce) ½ yellow pepper, seeds removed, cut into long thin strips few long fresh chives (for tying the herbs and salad leaves in a bunch) 2 tsp extra virgin olive oil 75g/2½oz smoked pancetta, cubed 1 tbsp white wine vinegar1 tsp caster sugar½ garlic clove, finely chopped salt and freshly ground black pepper 1 tbsp white wine vinegar 1 tsp caster sugar ½ garlic clove, finely chopped salt and freshly ground black pepper Method To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside.Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches.Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside. Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches. Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches. Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. Recipe tips You can buy bags of readymade herb salad from supermarkets."
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} | d630326eaff238ffd88e3e0a79c975d303ab0a21ae784c4e6e9de241464af75b | Chicken escalope with tomato and artichoke salad recipe
An average of 4.0 out of 5 stars from 1 rating Roasted tomatoes and artichokes add great flavour to this simple salad served with chicken fried in breadcrumbs. 6 heritage tomatoes, halved widthways4 tbsp olive oilsalt and black pepper6 sprigs thyme, leaves picked2 Little Gem lettuces, separated into leaves25g/1oz baby leaf spinach150g/5½oz chargrilled artichokes100g/3½oz baby mozzarella balls1 tbsp sherry vinegar1 tbsp red wine vinegar3 tbsp olive oil1 lemon, cut into wedges to serve 6 heritage tomatoes, halved widthways 4 tbsp olive oil salt and black pepper 6 sprigs thyme, leaves picked 2 Little Gem lettuces, separated into leaves 25g/1oz baby leaf spinach 150g/5½oz chargrilled artichokes 100g/3½oz baby mozzarella balls 1 tbsp sherry vinegar 1 tbsp red wine vinegar 3 tbsp olive oil 1 lemon, cut into wedges to serve 60g/2¼oz Japanese panko breadcrumbs25g/1oz parmesan cheese, freshly grated1 lemon, zest only4 chicken breasts, boneless and skinless8 slices Parma ham75g/2½oz plain floursalt and black pepper2 free-range eggs, beaten2 tbsp olive oil50g/1¾oz butter 60g/2¼oz Japanese panko breadcrumbs 25g/1oz parmesan cheese, freshly grated 1 lemon, zest only 4 chicken breasts, boneless and skinless 8 slices Parma ham 75g/2½oz plain flour salt and black pepper 2 free-range eggs, beaten 2 tbsp olive oil 50g/1¾oz butter Method For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting).Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil.Season with salt and black pepper then scatter half the thyme leaves over the top.Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.For the chicken escalope, preheat the oven to 220C/425F/Gas 7.Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.Season the flour with salt and black pepper then dust the chicken in the flour.Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly.Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain.For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls.In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat.To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting). For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting). Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil. Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil. Season with salt and black pepper then scatter half the thyme leaves over the top. Season with salt and black pepper then scatter half the thyme leaves over the top. Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. For the chicken escalope, preheat the oven to 220C/425F/Gas 7. For the chicken escalope, preheat the oven to 220C/425F/Gas 7. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham. Season the flour with salt and black pepper then dust the chicken in the flour. Season the flour with salt and black pepper then dust the chicken in the flour. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain. For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls. For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls. In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat. In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat. To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating Roasted tomatoes and artichokes add great flavour to this simple salad served with chicken fried in breadcrumbs. 6 heritage tomatoes, halved widthways4 tbsp olive oilsalt and black pepper6 sprigs thyme, leaves picked2 Little Gem lettuces, separated into leaves25g/1oz baby leaf spinach150g/5½oz chargrilled artichokes100g/3½oz baby mozzarella balls1 tbsp sherry vinegar1 tbsp red wine vinegar3 tbsp olive oil1 lemon, cut into wedges to serve 6 heritage tomatoes, halved widthways 4 tbsp olive oil salt and black pepper 6 sprigs thyme, leaves picked 2 Little Gem lettuces, separated into leaves 25g/1oz baby leaf spinach 150g/5½oz chargrilled artichokes 100g/3½oz baby mozzarella balls 1 tbsp sherry vinegar 1 tbsp red wine vinegar 3 tbsp olive oil 1 lemon, cut into wedges to serve 60g/2¼oz Japanese panko breadcrumbs25g/1oz parmesan cheese, freshly grated1 lemon, zest only4 chicken breasts, boneless and skinless8 slices Parma ham75g/2½oz plain floursalt and black pepper2 free-range eggs, beaten2 tbsp olive oil50g/1¾oz butter 60g/2¼oz Japanese panko breadcrumbs 25g/1oz parmesan cheese, freshly grated 1 lemon, zest only 4 chicken breasts, boneless and skinless 8 slices Parma ham 75g/2½oz plain flour salt and black pepper 2 free-range eggs, beaten 2 tbsp olive oil 50g/1¾oz butter Method For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting).Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil.Season with salt and black pepper then scatter half the thyme leaves over the top.Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.For the chicken escalope, preheat the oven to 220C/425F/Gas 7.Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.Season the flour with salt and black pepper then dust the chicken in the flour.Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly.Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain.For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls.In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat.To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting). For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting). Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil. Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil. Season with salt and black pepper then scatter half the thyme leaves over the top. Season with salt and black pepper then scatter half the thyme leaves over the top. Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven. For the chicken escalope, preheat the oven to 220C/425F/Gas 7. For the chicken escalope, preheat the oven to 220C/425F/Gas 7. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs. Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham. Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham. Season the flour with salt and black pepper then dust the chicken in the flour. Season the flour with salt and black pepper then dust the chicken in the flour. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly. Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain. Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain. For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls. For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls. In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat. In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat. To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon. To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon."
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} | 134d47d196b89d94c3a7346bfbe4307a403d960d2ac361706b1d02805c2b4829 | Heritage tomato and mozzarella salad recipe
An average of 5.0 out of 5 stars from 2 ratings This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple... when you have wonderful produce! 1.2kg/2lb 7oz heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian) 1 Rose de Roscoff onion, cut into 3mm slices 20 basil leaves, roughly chopped 3 tbsp finely chopped chives 1 garlic clove, chopped 2 tbsp white wine vinegar 6 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1.2kg/2lb 7oz heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian) 1 Rose de Roscoff onion, cut into 3mm slices 20 basil leaves, roughly chopped 3 tbsp finely chopped chives 1 garlic clove, chopped 2 tbsp white wine vinegar 6 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 head Freckles lettuce, leaves picked 1 head Seurat lettuce, leaves picked 1 head Lollo Rosso lettuce, leaves picked 1 head Reine des Glaces lettuce, leaves picked 1 tbsp white wine vinegar 2 tbsp extra virgin olive oil, plus a little extra to finish 3 x 120g/4¼oz buffalo mozzarella 50g/1¾oz Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped 1 head Freckles lettuce, leaves picked 1 head Seurat lettuce, leaves picked 1 head Lollo Rosso lettuce, leaves picked 1 head Reine des Glaces lettuce, leaves picked 1 tbsp white wine vinegar 2 tbsp extra virgin olive oil, plus a little extra to finish 3 x 120g/4¼oz buffalo mozzarella 50g/1¾oz Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped Method For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse. For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse. For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse. For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. | {
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"title": "Heritage tomato and mozzarella salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple... when you have wonderful produce! 1.2kg/2lb 7oz heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian) 1 Rose de Roscoff onion, cut into 3mm slices 20 basil leaves, roughly chopped 3 tbsp finely chopped chives 1 garlic clove, chopped 2 tbsp white wine vinegar 6 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1.2kg/2lb 7oz heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian) 1 Rose de Roscoff onion, cut into 3mm slices 20 basil leaves, roughly chopped 3 tbsp finely chopped chives 1 garlic clove, chopped 2 tbsp white wine vinegar 6 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 head Freckles lettuce, leaves picked 1 head Seurat lettuce, leaves picked 1 head Lollo Rosso lettuce, leaves picked 1 head Reine des Glaces lettuce, leaves picked 1 tbsp white wine vinegar 2 tbsp extra virgin olive oil, plus a little extra to finish 3 x 120g/4¼oz buffalo mozzarella 50g/1¾oz Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped 1 head Freckles lettuce, leaves picked 1 head Seurat lettuce, leaves picked 1 head Lollo Rosso lettuce, leaves picked 1 head Reine des Glaces lettuce, leaves picked 1 tbsp white wine vinegar 2 tbsp extra virgin olive oil, plus a little extra to finish 3 x 120g/4¼oz buffalo mozzarella 50g/1¾oz Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped Method For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse. For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse. For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse. For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil."
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} | b506c4ee9f2d29c77fde20f46d62ac2d8ef567fd66226ff376dcdd468b46002f | Braised red sticky pork with cucumber salad recipe
An average of 4.0 out of 5 stars from 4 ratings Gloriously slow-cooked pork in a sticky sauce takes centre stage in this Asian-inspired dish from Saturday Kitchen. 500g/1lb 2oz pork belly, skin on and in one square piece3 tbsp brown sugar ½ onion, sliced 2 red chillies, chopped 4 garlic cloves, crushed 1 tsp crushed fresh root ginger 1 star anise 1 tbsp coriander seeds, crushed 1 cinnamon stick 4 tbsp Shaoxing rice wine 2 tbsp soy sauce 300–500ml/10–18fl oz chicken stock or water 6 spring onions, chopped 2 tbsp sesame seeds, toastedcooked jasmine rice, to serve 500g/1lb 2oz pork belly, skin on and in one square piece 3 tbsp brown sugar ½ onion, sliced 2 red chillies, chopped 4 garlic cloves, crushed 1 tsp crushed fresh root ginger 1 star anise 1 tbsp coriander seeds, crushed 1 cinnamon stick 4 tbsp Shaoxing rice wine 2 tbsp soy sauce 300–500ml/10–18fl oz chicken stock or water 6 spring onions, chopped 2 tbsp sesame seeds, toasted cooked jasmine rice, to serve 1 cucumberpinch salt 1 tbsp caster sugar2 tbsp vegetable oil5 garlic cloves, crushed1 tbsp light soy sauce 2 tbsp chopped fresh coriander 1½–2 tbsp black vinegar 1 cucumber pinch salt 1 tbsp caster sugar 2 tbsp vegetable oil 5 garlic cloves, crushed 1 tbsp light soy sauce 2 tbsp chopped fresh coriander 1½–2 tbsp black vinegar Method To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice. To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes. To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice. | {
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"title": "Braised red sticky pork with cucumber salad recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Gloriously slow-cooked pork in a sticky sauce takes centre stage in this Asian-inspired dish from Saturday Kitchen. 500g/1lb 2oz pork belly, skin on and in one square piece3 tbsp brown sugar ½ onion, sliced 2 red chillies, chopped 4 garlic cloves, crushed 1 tsp crushed fresh root ginger 1 star anise 1 tbsp coriander seeds, crushed 1 cinnamon stick 4 tbsp Shaoxing rice wine 2 tbsp soy sauce 300–500ml/10–18fl oz chicken stock or water 6 spring onions, chopped 2 tbsp sesame seeds, toastedcooked jasmine rice, to serve 500g/1lb 2oz pork belly, skin on and in one square piece 3 tbsp brown sugar ½ onion, sliced 2 red chillies, chopped 4 garlic cloves, crushed 1 tsp crushed fresh root ginger 1 star anise 1 tbsp coriander seeds, crushed 1 cinnamon stick 4 tbsp Shaoxing rice wine 2 tbsp soy sauce 300–500ml/10–18fl oz chicken stock or water 6 spring onions, chopped 2 tbsp sesame seeds, toasted cooked jasmine rice, to serve 1 cucumberpinch salt 1 tbsp caster sugar2 tbsp vegetable oil5 garlic cloves, crushed1 tbsp light soy sauce 2 tbsp chopped fresh coriander 1½–2 tbsp black vinegar 1 cucumber pinch salt 1 tbsp caster sugar 2 tbsp vegetable oil 5 garlic cloves, crushed 1 tbsp light soy sauce 2 tbsp chopped fresh coriander 1½–2 tbsp black vinegar Method To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice. To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes. To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice."
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} | 5971acbc068d34fc2e60b3af8b8a30de8e00ca028e1e06a0902d267a3019833b | Braised aubergines with chilli chicken recipe
An average of 4.7 out of 5 stars from 6 ratings This recipe is packed with flavour but is actually pretty quick to prepare and make. This is a great low effort dinner! 2 tbsp olive oil4 garlic cloves, minced1 tbsp minced fresh root ginger1 aubergine, sliced 1 tbsp chilli garlic sauce 1 tbsp chilli oil 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp Sichuan pepper 300ml/10fl oz vegetable stock 4 spring onions, trimmed and chopped 2 tbsp sesame seeds, toasted 2 tbsp olive oil 4 garlic cloves, minced 1 tbsp minced fresh root ginger 1 aubergine, sliced 1 tbsp chilli garlic sauce 1 tbsp chilli oil 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp Sichuan pepper 300ml/10fl oz vegetable stock 4 spring onions, trimmed and chopped 2 tbsp sesame seeds, toasted 500ml/18fl oz chicken stock 2cm/¾in piece fresh root ginger, peeled and sliced 4 garlic cloves, left whole 1 red chilli, split down the middlespring onion trimmings 1 chicken breast, skin removed 500ml/18fl oz chicken stock 2cm/¾in piece fresh root ginger, peeled and sliced 4 garlic cloves, left whole 1 red chilli, split down the middle spring onion trimmings 1 chicken breast, skin removed 1 red chilli, finely chopped 1 lemon, juice only 1 tsp chopped fresh root ginger1 garlic clove, chopped 2 tbsp soy sauce 1 red chilli, finely chopped 1 lemon, juice only 1 tsp chopped fresh root ginger 1 garlic clove, chopped 2 tbsp soy sauce Method To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor.To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor. To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. | {
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"title": "Braised aubergines with chilli chicken recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings This recipe is packed with flavour but is actually pretty quick to prepare and make. This is a great low effort dinner! 2 tbsp olive oil4 garlic cloves, minced1 tbsp minced fresh root ginger1 aubergine, sliced 1 tbsp chilli garlic sauce 1 tbsp chilli oil 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp Sichuan pepper 300ml/10fl oz vegetable stock 4 spring onions, trimmed and chopped 2 tbsp sesame seeds, toasted 2 tbsp olive oil 4 garlic cloves, minced 1 tbsp minced fresh root ginger 1 aubergine, sliced 1 tbsp chilli garlic sauce 1 tbsp chilli oil 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp Sichuan pepper 300ml/10fl oz vegetable stock 4 spring onions, trimmed and chopped 2 tbsp sesame seeds, toasted 500ml/18fl oz chicken stock 2cm/¾in piece fresh root ginger, peeled and sliced 4 garlic cloves, left whole 1 red chilli, split down the middlespring onion trimmings 1 chicken breast, skin removed 500ml/18fl oz chicken stock 2cm/¾in piece fresh root ginger, peeled and sliced 4 garlic cloves, left whole 1 red chilli, split down the middle spring onion trimmings 1 chicken breast, skin removed 1 red chilli, finely chopped 1 lemon, juice only 1 tsp chopped fresh root ginger1 garlic clove, chopped 2 tbsp soy sauce 1 red chilli, finely chopped 1 lemon, juice only 1 tsp chopped fresh root ginger 1 garlic clove, chopped 2 tbsp soy sauce Method To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor.To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor. To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing."
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} | 1548f604c782eac7182f046d5ad4295b64ad1d1ed4e41aa0f84d4d45629dc2ef | Goan-style pork loin with broccoli salad recipe
To make the pork loin, grind the cinnamon, peppercorns and cloves together in a spice grinder and gently toast in a dry frying pan over a low heat. Add the dried chillies and toast again, then leave to cool. Place the turmeric, ginger, garlic, green chillies and red onions in a blender, along with the toasted spice mixture, tamarind pulp and vinegar. Add half of the oil, the sugar and salt and blend until smooth. Rub three quarters of the spice mix into the pork meat and place in the fridge for at least an hour, ideally longer. Place the potatoes, pumpkins and onions in a large roasting tin and coat in the remaining curry paste. Preheat the oven to 190C/170C Fan/Gas 5 and heat the remaining oil in a separate roasting tin. Brown the pork on all sides in the oil, then remove it and sit it on top of the tray with the vegetables. Roast for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and cook for another hour, or until cooked. Set aside and keep warm while you make the salad. To make the salad, bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes, remove with a slotted spoon and place in iced water, then repeat with the beans. Reduce the oven to 140C/120C Fan/Gas 1 and place the nuts in a baking tray. Roast for 20 minutes, then cool and chop into pieces. Add the eggs to the boiling water and boil for 7 minutes, then remove and place in iced water to cool before peeling and cutting into pieces. To make the dressing, mix the ingredients together in a bowl. For the seasoning, increase the heat in your oven now to 150C/130C/Gas 2. Mix the seasoning ingredients and place on a tray with a non-stick mat on it. Place in the oven for five minutes, remove and stir with a wooden spatula and place back in the oven. Repeat the process in the next two or three minutes and check to see if the sugar has melted into the rest. When the sugar melts, mix well and do not place it back. Stir and let cool. It will be crisp and crunchy.To serve, place the broccoli, beans and spinach in a serving bowl, drizzle with the dressing and top with the nuts, egg and the seasoning. Slice the pork loin, scatter with the coriander and serve alongside the salad. To make the pork loin, grind the cinnamon, peppercorns and cloves together in a spice grinder and gently toast in a dry frying pan over a low heat. Add the dried chillies and toast again, then leave to cool. To make the pork loin, grind the cinnamon, peppercorns and cloves together in a spice grinder and gently toast in a dry frying pan over a low heat. Add the dried chillies and toast again, then leave to cool. Place the turmeric, ginger, garlic, green chillies and red onions in a blender, along with the toasted spice mixture, tamarind pulp and vinegar. Add half of the oil, the sugar and salt and blend until smooth. Place the turmeric, ginger, garlic, green chillies and red onions in a blender, along with the toasted spice mixture, tamarind pulp and vinegar. Add half of the oil, the sugar and salt and blend until smooth. Rub three quarters of the spice mix into the pork meat and place in the fridge for at least an hour, ideally longer. Rub three quarters of the spice mix into the pork meat and place in the fridge for at least an hour, ideally longer. Place the potatoes, pumpkins and onions in a large roasting tin and coat in the remaining curry paste. Place the potatoes, pumpkins and onions in a large roasting tin and coat in the remaining curry paste. Preheat the oven to 190C/170C Fan/Gas 5 and heat the remaining oil in a separate roasting tin. Brown the pork on all sides in the oil, then remove it and sit it on top of the tray with the vegetables. Roast for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and cook for another hour, or until cooked. Set aside and keep warm while you make the salad. Preheat the oven to 190C/170C Fan/Gas 5 and heat the remaining oil in a separate roasting tin. Brown the pork on all sides in the oil, then remove it and sit it on top of the tray with the vegetables. Roast for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and cook for another hour, or until cooked. Set aside and keep warm while you make the salad. To make the salad, bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes, remove with a slotted spoon and place in iced water, then repeat with the beans. To make the salad, bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes, remove with a slotted spoon and place in iced water, then repeat with the beans. Reduce the oven to 140C/120C Fan/Gas 1 and place the nuts in a baking tray. Roast for 20 minutes, then cool and chop into pieces. Reduce the oven to 140C/120C Fan/Gas 1 and place the nuts in a baking tray. Roast for 20 minutes, then cool and chop into pieces. Add the eggs to the boiling water and boil for 7 minutes, then remove and place in iced water to cool before peeling and cutting into pieces. Add the eggs to the boiling water and boil for 7 minutes, then remove and place in iced water to cool before peeling and cutting into pieces. To make the dressing, mix the ingredients together in a bowl. To make the dressing, mix the ingredients together in a bowl. For the seasoning, increase the heat in your oven now to 150C/130C/Gas 2. Mix the seasoning ingredients and place on a tray with a non-stick mat on it. Place in the oven for five minutes, remove and stir with a wooden spatula and place back in the oven. Repeat the process in the next two or three minutes and check to see if the sugar has melted into the rest. When the sugar melts, mix well and do not place it back. Stir and let cool. It will be crisp and crunchy. For the seasoning, increase the heat in your oven now to 150C/130C/Gas 2. Mix the seasoning ingredients and place on a tray with a non-stick mat on it. Place in the oven for five minutes, remove and stir with a wooden spatula and place back in the oven. Repeat the process in the next two or three minutes and check to see if the sugar has melted into the rest. When the sugar melts, mix well and do not place it back. Stir and let cool. It will be crisp and crunchy. To serve, place the broccoli, beans and spinach in a serving bowl, drizzle with the dressing and top with the nuts, egg and the seasoning. Slice the pork loin, scatter with the coriander and serve alongside the salad. To serve, place the broccoli, beans and spinach in a serving bowl, drizzle with the dressing and top with the nuts, egg and the seasoning. Slice the pork loin, scatter with the coriander and serve alongside the salad. | {
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"title": "Goan-style pork loin with broccoli salad recipe",
"content": "To make the pork loin, grind the cinnamon, peppercorns and cloves together in a spice grinder and gently toast in a dry frying pan over a low heat. Add the dried chillies and toast again, then leave to cool. Place the turmeric, ginger, garlic, green chillies and red onions in a blender, along with the toasted spice mixture, tamarind pulp and vinegar. Add half of the oil, the sugar and salt and blend until smooth. Rub three quarters of the spice mix into the pork meat and place in the fridge for at least an hour, ideally longer. Place the potatoes, pumpkins and onions in a large roasting tin and coat in the remaining curry paste. Preheat the oven to 190C/170C Fan/Gas 5 and heat the remaining oil in a separate roasting tin. Brown the pork on all sides in the oil, then remove it and sit it on top of the tray with the vegetables. Roast for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and cook for another hour, or until cooked. Set aside and keep warm while you make the salad. To make the salad, bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes, remove with a slotted spoon and place in iced water, then repeat with the beans. Reduce the oven to 140C/120C Fan/Gas 1 and place the nuts in a baking tray. Roast for 20 minutes, then cool and chop into pieces. Add the eggs to the boiling water and boil for 7 minutes, then remove and place in iced water to cool before peeling and cutting into pieces. To make the dressing, mix the ingredients together in a bowl. For the seasoning, increase the heat in your oven now to 150C/130C/Gas 2. Mix the seasoning ingredients and place on a tray with a non-stick mat on it. Place in the oven for five minutes, remove and stir with a wooden spatula and place back in the oven. Repeat the process in the next two or three minutes and check to see if the sugar has melted into the rest. When the sugar melts, mix well and do not place it back. Stir and let cool. It will be crisp and crunchy.To serve, place the broccoli, beans and spinach in a serving bowl, drizzle with the dressing and top with the nuts, egg and the seasoning. Slice the pork loin, scatter with the coriander and serve alongside the salad. To make the pork loin, grind the cinnamon, peppercorns and cloves together in a spice grinder and gently toast in a dry frying pan over a low heat. Add the dried chillies and toast again, then leave to cool. To make the pork loin, grind the cinnamon, peppercorns and cloves together in a spice grinder and gently toast in a dry frying pan over a low heat. Add the dried chillies and toast again, then leave to cool. Place the turmeric, ginger, garlic, green chillies and red onions in a blender, along with the toasted spice mixture, tamarind pulp and vinegar. Add half of the oil, the sugar and salt and blend until smooth. Place the turmeric, ginger, garlic, green chillies and red onions in a blender, along with the toasted spice mixture, tamarind pulp and vinegar. Add half of the oil, the sugar and salt and blend until smooth. Rub three quarters of the spice mix into the pork meat and place in the fridge for at least an hour, ideally longer. Rub three quarters of the spice mix into the pork meat and place in the fridge for at least an hour, ideally longer. Place the potatoes, pumpkins and onions in a large roasting tin and coat in the remaining curry paste. Place the potatoes, pumpkins and onions in a large roasting tin and coat in the remaining curry paste. Preheat the oven to 190C/170C Fan/Gas 5 and heat the remaining oil in a separate roasting tin. Brown the pork on all sides in the oil, then remove it and sit it on top of the tray with the vegetables. Roast for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and cook for another hour, or until cooked. Set aside and keep warm while you make the salad. Preheat the oven to 190C/170C Fan/Gas 5 and heat the remaining oil in a separate roasting tin. Brown the pork on all sides in the oil, then remove it and sit it on top of the tray with the vegetables. Roast for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and cook for another hour, or until cooked. Set aside and keep warm while you make the salad. To make the salad, bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes, remove with a slotted spoon and place in iced water, then repeat with the beans. To make the salad, bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes, remove with a slotted spoon and place in iced water, then repeat with the beans. Reduce the oven to 140C/120C Fan/Gas 1 and place the nuts in a baking tray. Roast for 20 minutes, then cool and chop into pieces. Reduce the oven to 140C/120C Fan/Gas 1 and place the nuts in a baking tray. Roast for 20 minutes, then cool and chop into pieces. Add the eggs to the boiling water and boil for 7 minutes, then remove and place in iced water to cool before peeling and cutting into pieces. Add the eggs to the boiling water and boil for 7 minutes, then remove and place in iced water to cool before peeling and cutting into pieces. To make the dressing, mix the ingredients together in a bowl. To make the dressing, mix the ingredients together in a bowl. For the seasoning, increase the heat in your oven now to 150C/130C/Gas 2. Mix the seasoning ingredients and place on a tray with a non-stick mat on it. Place in the oven for five minutes, remove and stir with a wooden spatula and place back in the oven. Repeat the process in the next two or three minutes and check to see if the sugar has melted into the rest. When the sugar melts, mix well and do not place it back. Stir and let cool. It will be crisp and crunchy. For the seasoning, increase the heat in your oven now to 150C/130C/Gas 2. Mix the seasoning ingredients and place on a tray with a non-stick mat on it. Place in the oven for five minutes, remove and stir with a wooden spatula and place back in the oven. Repeat the process in the next two or three minutes and check to see if the sugar has melted into the rest. When the sugar melts, mix well and do not place it back. Stir and let cool. It will be crisp and crunchy. To serve, place the broccoli, beans and spinach in a serving bowl, drizzle with the dressing and top with the nuts, egg and the seasoning. Slice the pork loin, scatter with the coriander and serve alongside the salad. To serve, place the broccoli, beans and spinach in a serving bowl, drizzle with the dressing and top with the nuts, egg and the seasoning. Slice the pork loin, scatter with the coriander and serve alongside the salad."
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"$oid": "68bad7cfeb3bdbfd0cc01ae3"
} | b4eaa2ba30d4b13d68ee32bf0ddcbf0f891961a281eda13e3bb57be6ecef870c | Beer and cheese bread recipe
An average of 4.7 out of 5 stars from 3 ratings 4 tsp sugar2 tsp dried yeast450ml/16fl oz brown ale, at room temperature520g/1lb 2½oz strong white bread flour, plus extra for dusting320g/11oz wholemeal flour200g/7oz cheddar, grated75g/2½oz parmesan (or similar vegetarian hard cheese), grated50g/2oz powdered milk1½tsp salt1½tsp mustard powder2 free-range eggs, beaten2 tsp fennel seeds1 free-range egg, white only, for glazing 4 tsp sugar 2 tsp dried yeast 450ml/16fl oz brown ale, at room temperature 520g/1lb 2½oz strong white bread flour, plus extra for dusting 320g/11oz wholemeal flour 200g/7oz cheddar, grated 75g/2½oz parmesan (or similar vegetarian hard cheese), grated 50g/2oz powdered milk 1½tsp salt 1½tsp mustard powder 2 free-range eggs, beaten 2 tsp fennel seeds 1 free-range egg, white only, for glazing Method In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes.Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough.Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water.Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white.Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. To serve, slice the loaves and serve with a big bowl of soup. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. To serve, slice the loaves and serve with a big bowl of soup. To serve, slice the loaves and serve with a big bowl of soup. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beerandcheesebread_89613",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beer and cheese bread recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 4 tsp sugar2 tsp dried yeast450ml/16fl oz brown ale, at room temperature520g/1lb 2½oz strong white bread flour, plus extra for dusting320g/11oz wholemeal flour200g/7oz cheddar, grated75g/2½oz parmesan (or similar vegetarian hard cheese), grated50g/2oz powdered milk1½tsp salt1½tsp mustard powder2 free-range eggs, beaten2 tsp fennel seeds1 free-range egg, white only, for glazing 4 tsp sugar 2 tsp dried yeast 450ml/16fl oz brown ale, at room temperature 520g/1lb 2½oz strong white bread flour, plus extra for dusting 320g/11oz wholemeal flour 200g/7oz cheddar, grated 75g/2½oz parmesan (or similar vegetarian hard cheese), grated 50g/2oz powdered milk 1½tsp salt 1½tsp mustard powder 2 free-range eggs, beaten 2 tsp fennel seeds 1 free-range egg, white only, for glazing Method In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes.Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough.Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water.Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white.Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. To serve, slice the loaves and serve with a big bowl of soup. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough. Mix the bread flour, the wholemeal flour, cheddar, parmesan, powdered milk, salt, mustard powder, eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife, score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm, dry and draught-free place, until the dough has risen and doubled in size. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white. Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded, brush each with the egg white. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. Transfer the loaves to the oven and bake for 25-30 minutes, or until the bread has cooked through and the crust is golden-brown. To serve, slice the loaves and serve with a big bowl of soup. To serve, slice the loaves and serve with a big bowl of soup."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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{
"$oid": "68bad7d1eb3bdbfd0cc01ae4"
} | 3c045be605765979be84df31dfe5c7e634e1089390bd26d65620a9eaf836ed9f | Cod with confit lemon and zhoug recipe
An average of 5.0 out of 5 stars from 4 ratings This simple fish supper is brightened up with zingy zhoug and sweet confit lemons. 50g/1¾oz caster sugarhandful basil leaves with stalks1 lemon, very thinly sliced 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced 1 tsp black peppercorns1 tsp caraway seeds4 cardamom pods, seeds picked1 tsp black mustard seeds1 tsp ajwain seedslarge bunch fresh coriander, big stalks removed, some leaves reserved to garnish2 medium–hot green bullet chillies, seeds removed and chopped2 garlic clovesdrizzle olive oil, plus extra if neededpinch salt 1 tsp black peppercorns 1 tsp caraway seeds 4 cardamom pods, seeds picked 1 tsp black mustard seeds 1 tsp ajwain seeds large bunch fresh coriander, big stalks removed, some leaves reserved to garnish 2 medium–hot green bullet chillies, seeds removed and chopped 2 garlic cloves drizzle olive oil, plus extra if needed pinch salt splash vegetable oil4 x 175g/6oz cod fillets, lightly dusted with plain flourknob of butterpinch ground ginger, or to tastesalt and freshly ground black pepper splash vegetable oil 4 x 175g/6oz cod fillets, lightly dusted with plain flour knob of butter pinch ground ginger, or to taste salt and freshly ground black pepper Method To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside.To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency.Preheat the oven to 180C/160C Fan/Gas 4.To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger. Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately. To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside. To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside. To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency. To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger. To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger. Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately. Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cod_with_confit_lemon_99593",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cod with confit lemon and zhoug recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This simple fish supper is brightened up with zingy zhoug and sweet confit lemons. 50g/1¾oz caster sugarhandful basil leaves with stalks1 lemon, very thinly sliced 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced 1 tsp black peppercorns1 tsp caraway seeds4 cardamom pods, seeds picked1 tsp black mustard seeds1 tsp ajwain seedslarge bunch fresh coriander, big stalks removed, some leaves reserved to garnish2 medium–hot green bullet chillies, seeds removed and chopped2 garlic clovesdrizzle olive oil, plus extra if neededpinch salt 1 tsp black peppercorns 1 tsp caraway seeds 4 cardamom pods, seeds picked 1 tsp black mustard seeds 1 tsp ajwain seeds large bunch fresh coriander, big stalks removed, some leaves reserved to garnish 2 medium–hot green bullet chillies, seeds removed and chopped 2 garlic cloves drizzle olive oil, plus extra if needed pinch salt splash vegetable oil4 x 175g/6oz cod fillets, lightly dusted with plain flourknob of butterpinch ground ginger, or to tastesalt and freshly ground black pepper splash vegetable oil 4 x 175g/6oz cod fillets, lightly dusted with plain flour knob of butter pinch ground ginger, or to taste salt and freshly ground black pepper Method To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside.To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency.Preheat the oven to 180C/160C Fan/Gas 4.To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger. Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately. To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside. To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside. To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency. To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger. To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger. Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately. Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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