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} | 0e0589d23633a28bda254fc01add81b39b66c1af30b6950679afb8ecf99e1d14 | Pork and chicken terrine recipe
An average of 3.8 out of 5 stars from 5 ratings Parsley-flecked chicken, fruity pork and bacon rashers make three tasty layers in this terrine, made with apricots and pistachio kernels. 400g/14oz chicken breasts100ml/3½fl oz white wine1 lemon, zest onlysprig thyme, leaves only1 tbsp olive oil4 tbsp finely chopped parsley 400g/14oz chicken breasts 100ml/3½fl oz white wine 1 lemon, zest only sprig thyme, leaves only 1 tbsp olive oil 4 tbsp finely chopped parsley salt and freshly ground black pepper300g/10½oz trimmed pork shoulder300g/10½oz rindless pork belly1 lemon, zest only1 tbsp thyme leaves, finely chopped¼ tsp ground ginger75g/2¾oz dried apricots, finely chopped25g/1oz pistachio kernels, halved salt and freshly ground black pepper 300g/10½oz trimmed pork shoulder 300g/10½oz rindless pork belly 1 lemon, zest only 1 tbsp thyme leaves, finely chopped ¼ tsp ground ginger 75g/2¾oz dried apricots, finely chopped 25g/1oz pistachio kernels, halved 400g/14oz rindless streaky bacon rashers 400g/14oz rindless streaky bacon rashers Method Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour.For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper.Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more.Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture. Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered.Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours.To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second, it is done.Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge.To serve, turn the terrine out and cut into thick slices. Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour. Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour. For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper. For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper. Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more. Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more. Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture. Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture. Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered. Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered. Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours. Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours. To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second, it is done. To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second, it is done. Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge. Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge. To serve, turn the terrine out and cut into thick slices. To serve, turn the terrine out and cut into thick slices. Recipe tips You could use pork mince instead of grinding the shoulder and belly. | {
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"title": "Pork and chicken terrine recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Parsley-flecked chicken, fruity pork and bacon rashers make three tasty layers in this terrine, made with apricots and pistachio kernels. 400g/14oz chicken breasts100ml/3½fl oz white wine1 lemon, zest onlysprig thyme, leaves only1 tbsp olive oil4 tbsp finely chopped parsley 400g/14oz chicken breasts 100ml/3½fl oz white wine 1 lemon, zest only sprig thyme, leaves only 1 tbsp olive oil 4 tbsp finely chopped parsley salt and freshly ground black pepper300g/10½oz trimmed pork shoulder300g/10½oz rindless pork belly1 lemon, zest only1 tbsp thyme leaves, finely chopped¼ tsp ground ginger75g/2¾oz dried apricots, finely chopped25g/1oz pistachio kernels, halved salt and freshly ground black pepper 300g/10½oz trimmed pork shoulder 300g/10½oz rindless pork belly 1 lemon, zest only 1 tbsp thyme leaves, finely chopped ¼ tsp ground ginger 75g/2¾oz dried apricots, finely chopped 25g/1oz pistachio kernels, halved 400g/14oz rindless streaky bacon rashers 400g/14oz rindless streaky bacon rashers Method Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour.For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper.Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more.Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture. Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered.Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours.To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second, it is done.Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge.To serve, turn the terrine out and cut into thick slices. Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour. Slice the chicken breasts into strips. Place in a bowl, season with salt and pepper and add the white wine, lemon zest and thyme leaves, then drizzle over the olive oil. Cover and leave to marinate for at least an hour. For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper. For the pork layer, finely chop the pork shoulder and pork belly, or put the whole lot through a meat grinder, or blend in a food processor. Put into a bowl with the lemon zest, thyme leaves, ground ginger, apricots and pistachios and mix well. Season with salt and pepper. Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more. Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers, widthways, arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more. Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture. Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl, then lay the strips out in an even layer. Finally, cover with the remaining pork mixture. Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered. Cover the top of the terrine with the overhanging bacon slices, continuing with the criss-crossing, then top with more slices so that it is completely covered. Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours. Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours. To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second, it is done. To check if the terrine is cooked through, check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second, it is done. Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge. Recover the terrine with a couple of layers of foil, then weigh down with either a couple of tins or something similarly heavy. Leave to cool, then leave to chill overnight in the fridge. To serve, turn the terrine out and cut into thick slices. To serve, turn the terrine out and cut into thick slices. Recipe tips You could use pork mince instead of grinding the shoulder and belly."
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} | 19875a0dd7ae1c7a27a8a68528742b80c8b81d66dfdb7fe7a4397534168748a5 | Easy mushroom soup recipe
An average of 5.0 out of 5 stars from 10 ratings This is an earthy, rich-tasting mushroom soup. You could add cream or crème fraîche, at the end as a swirl if you wished, but it doesn't need it. 20g/¾oz dried wild or porcini mushrooms10g/⅓oz butter2 shallots or 1 leek, finely chopped1 garlic clove, sliced500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like700ml/1¼ pint chicken or vegetable stock1 large sprig thyme25ml/1fl oz sherry or marsala or juice of ½ lemonsalt and freshly ground black pepper2 tbsp finely chopped fresh parsley, to serve 20g/¾oz dried wild or porcini mushrooms 10g/⅓oz butter 2 shallots or 1 leek, finely chopped 1 garlic clove, sliced 500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like 700ml/1¼ pint chicken or vegetable stock 1 large sprig thyme 25ml/1fl oz sherry or marsala or juice of ½ lemon salt and freshly ground black pepper 2 tbsp finely chopped fresh parsley, to serve Method Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper.Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes. Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy. Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. | {
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"title": "Easy mushroom soup recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings This is an earthy, rich-tasting mushroom soup. You could add cream or crème fraîche, at the end as a swirl if you wished, but it doesn't need it. 20g/¾oz dried wild or porcini mushrooms10g/⅓oz butter2 shallots or 1 leek, finely chopped1 garlic clove, sliced500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like700ml/1¼ pint chicken or vegetable stock1 large sprig thyme25ml/1fl oz sherry or marsala or juice of ½ lemonsalt and freshly ground black pepper2 tbsp finely chopped fresh parsley, to serve 20g/¾oz dried wild or porcini mushrooms 10g/⅓oz butter 2 shallots or 1 leek, finely chopped 1 garlic clove, sliced 500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like 700ml/1¼ pint chicken or vegetable stock 1 large sprig thyme 25ml/1fl oz sherry or marsala or juice of ½ lemon salt and freshly ground black pepper 2 tbsp finely chopped fresh parsley, to serve Method Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper.Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes. Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy. Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley."
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} | e9f861236837367195491488656afb7e46471140c4ac6379eb369e26545cf238 | Dingle pie recipe
An average of 4.7 out of 5 stars from 3 ratings This lamb mince pie is topped with a hot water crust and is perfect comfort food for a Sunday lunch. 100g/3½oz lard or duck or lamb fat1 tsp salt265g/9½oz plain flour 55g/2oz strong white flour 100g/3½oz lard or duck or lamb fat 1 tsp salt 265g/9½oz plain flour 55g/2oz strong white flour 200g/7oz lamb mince2 tbsp olive oil1 onion, chopped1 carrot, peeled and chopped1 parsnip, peeled and chopped2 garlic cloves, chopped50ml/2fl oz white wine 2 tbsp balsamic vinegar 200ml/7fl oz chicken stock 1 tsp chopped fresh rosemary2 tbsp chopped fresh flatleaf parsley50g/1¾oz unsalted butter salt and freshly ground black pepper 200g/7oz lamb mince 2 tbsp olive oil 1 onion, chopped 1 carrot, peeled and chopped 1 parsnip, peeled and chopped 2 garlic cloves, chopped 50ml/2fl oz white wine 2 tbsp balsamic vinegar 200ml/7fl oz chicken stock 1 tsp chopped fresh rosemary 2 tbsp chopped fresh flatleaf parsley 50g/1¾oz unsalted butter salt and freshly ground black pepper 1kg/2lb 4oz carrots, peeled and grated100g/3½oz unsalted butter1 star anise, left whole250ml/9fl oz chicken stock 1kg/2lb 4oz carrots, peeled and grated 100g/3½oz unsalted butter 1 star anise, left whole 250ml/9fl oz chicken stock gravy (homemade or shop bought)1 tbsp celery micro cress 1 tbsp cornflowers 1 tbsp snipped chives gravy (homemade or shop bought) 1 tbsp celery micro cress 1 tbsp cornflowers 1 tbsp snipped chives Method To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. Preheat the oven to 180C/160C Fan/Gas 4.Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes.Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings This lamb mince pie is topped with a hot water crust and is perfect comfort food for a Sunday lunch. 100g/3½oz lard or duck or lamb fat1 tsp salt265g/9½oz plain flour 55g/2oz strong white flour 100g/3½oz lard or duck or lamb fat 1 tsp salt 265g/9½oz plain flour 55g/2oz strong white flour 200g/7oz lamb mince2 tbsp olive oil1 onion, chopped1 carrot, peeled and chopped1 parsnip, peeled and chopped2 garlic cloves, chopped50ml/2fl oz white wine 2 tbsp balsamic vinegar 200ml/7fl oz chicken stock 1 tsp chopped fresh rosemary2 tbsp chopped fresh flatleaf parsley50g/1¾oz unsalted butter salt and freshly ground black pepper 200g/7oz lamb mince 2 tbsp olive oil 1 onion, chopped 1 carrot, peeled and chopped 1 parsnip, peeled and chopped 2 garlic cloves, chopped 50ml/2fl oz white wine 2 tbsp balsamic vinegar 200ml/7fl oz chicken stock 1 tsp chopped fresh rosemary 2 tbsp chopped fresh flatleaf parsley 50g/1¾oz unsalted butter salt and freshly ground black pepper 1kg/2lb 4oz carrots, peeled and grated100g/3½oz unsalted butter1 star anise, left whole250ml/9fl oz chicken stock 1kg/2lb 4oz carrots, peeled and grated 100g/3½oz unsalted butter 1 star anise, left whole 250ml/9fl oz chicken stock gravy (homemade or shop bought)1 tbsp celery micro cress 1 tbsp cornflowers 1 tbsp snipped chives gravy (homemade or shop bought) 1 tbsp celery micro cress 1 tbsp cornflowers 1 tbsp snipped chives Method To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. Preheat the oven to 180C/160C Fan/Gas 4.Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes.Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the pastry, place the lard, salt and 135ml/4½fl oz water in a saucepan and bring to the boil. Tip the flours into the pan and stir with a wooden spoon until a dough is formed. Roll out between two sheets of baking paper straightaway. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. To make the filling, season the mince with salt and pepper. Fry the seasoned meat in a frying pan, until golden brown, this will take around 10 minutes. Heat the oil in another frying pan and fry the onion, vegetables and garlic. Season with salt and pepper and add the wine, vinegar and stock. This will take 30–40 minutes. Add the herbs and butter at the end. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes. Cut 2 x 12cm/5in circles and 2 x 15cm/6in out of the pastry and lay the smaller circles onto a lined baking sheet. Spoon the lamb filling on top and lay the large pastry over the filling. Crimp the edges and make a large hole in the top. Glaze and place in the oven for 20–30 minutes. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Melt the butter in a saucepan and add the carrot and star anise, sauté for 2–3 minutes and then add the stock. Cook until the carrot is soft and then blend to a purée. Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives Place a spoonful of the carrot puree in the centre of the plate and spread out in a circle shape. Top with dingle pie and finish with the gravy, cress, flowers, and chives"
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} | 36244f2606270037d041e761b62c5e3dfeba0688ef5f74ff750548dc8027745a | White bread recipe
An average of 4.7 out of 5 stars from 11 ratings This bread is adaptable – shape it into loaves or roll, scatter poppy or sesame seeds over the top or just leave it plain. Whatever you choose, you won’t be disappointed. 2 tsp caster sugar425ml/15fl oz warm water2½ tsp dried yeast, or 20g/¾oz fresh yeast750g/1lb 9oz strong bread flour, plus extra for dusting2 tsp salt40g/1½oz butter, or 4 tbsp olive oilvegetable oil, for greasing1 free-range egg, beatenpoppy or sesame seeds, for the top of the loaf (optional) 2 tsp caster sugar 425ml/15fl oz warm water 2½ tsp dried yeast, or 20g/¾oz fresh yeast 750g/1lb 9oz strong bread flour, plus extra for dusting 2 tsp salt 40g/1½oz butter, or 4 tbsp olive oil vegetable oil, for greasing 1 free-range egg, beaten poppy or sesame seeds, for the top of the loaf (optional) Method In a measuring jug, mix the sugar with 150ml/5fl oz of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours.Preheat the oven to 220C/425F/Gas 7.When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread.Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, or until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger.Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf.Bake in the oven for 10–15 minutes for rolls, or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool. In a measuring jug, mix the sugar with 150ml/5fl oz of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand. In a measuring jug, mix the sugar with 150ml/5fl oz of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread. Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, or until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger. Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, or until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf. Bake in the oven for 10–15 minutes for rolls, or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool. Bake in the oven for 10–15 minutes for rolls, or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool. | {
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"title": "White bread recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings This bread is adaptable – shape it into loaves or roll, scatter poppy or sesame seeds over the top or just leave it plain. Whatever you choose, you won’t be disappointed. 2 tsp caster sugar425ml/15fl oz warm water2½ tsp dried yeast, or 20g/¾oz fresh yeast750g/1lb 9oz strong bread flour, plus extra for dusting2 tsp salt40g/1½oz butter, or 4 tbsp olive oilvegetable oil, for greasing1 free-range egg, beatenpoppy or sesame seeds, for the top of the loaf (optional) 2 tsp caster sugar 425ml/15fl oz warm water 2½ tsp dried yeast, or 20g/¾oz fresh yeast 750g/1lb 9oz strong bread flour, plus extra for dusting 2 tsp salt 40g/1½oz butter, or 4 tbsp olive oil vegetable oil, for greasing 1 free-range egg, beaten poppy or sesame seeds, for the top of the loaf (optional) Method In a measuring jug, mix the sugar with 150ml/5fl oz of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours.Preheat the oven to 220C/425F/Gas 7.When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread.Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, or until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger.Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf.Bake in the oven for 10–15 minutes for rolls, or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool. In a measuring jug, mix the sugar with 150ml/5fl oz of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand. In a measuring jug, mix the sugar with 150ml/5fl oz of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread. Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, or until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger. Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, or until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf. Bake in the oven for 10–15 minutes for rolls, or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool. Bake in the oven for 10–15 minutes for rolls, or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool."
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} | 6ffb0963d634ff4fa2e91ae35f21b0cab0b8fdf26e7beb770a2b433ab3b06a39 | Porchetta with apple compôte and bread pudding recipe
An average of 5.0 out of 5 stars from 1 rating Pork and apple is an unbeatable match. The bread pudding makes an excellent alternative to potatoes. 3kg/6lb 8oz rolled and stuffed pork loin2-3 tbsp olive oilsea salt and freshly ground black pepper 3kg/6lb 8oz rolled and stuffed pork loin 2-3 tbsp olive oil sea salt and freshly ground black pepper 1 cinnamon stick2 cloves285ml/½ pint dry cider55g/2oz butter10 hard red apples, quartered and cored4 tbsp runny honey2 tbsp cider brandy 1 cinnamon stick 2 cloves 285ml/½ pint dry cider 55g/2oz butter 10 hard red apples, quartered and cored 4 tbsp runny honey 2 tbsp cider brandy 85g/3oz butter, plus extra for greasing1 onion, finely chopped1 garlic clove, crushed20 slices white bread, crust left on, diced2 tbsp chopped sage1 tbsp chopped parsley2 free-range eggs, beaten140ml/¼ pint chicken stock 85g/3oz butter, plus extra for greasing 1 onion, finely chopped 1 garlic clove, crushed 20 slices white bread, crust left on, diced 2 tbsp chopped sage 1 tbsp chopped parsley 2 free-range eggs, beaten 140ml/¼ pint chicken stock Method Preheat the oven to 220C/435F/Gas 7.Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes.Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving.For the compôte, put the cinnamon stick and cloves in a pan with the cider, bring to the boil, remove from the heat and set aside. Remove the cinnamon and cloves.In a clean pan, heat the butter, then fry the apples until they start to brown. Pour in the honey, cider and cider brandy and simmer for 15-20 minutes, until the apples are soft but still holding their shape.Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool.Increase the oven temperature to 180C/350F/Gas 4.For the bread pudding, melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the bread, start to brown it, then remove from the heat and pour into a bowl.Season the mixture with salt and pepper, add the chopped herbs, then the egg and stock and mix together.Grease an ovenproof dish, pour in the mixture and bake for 25-30 minutes, until crisp and golden-brown on top.Serve slices of pork alongside the bread pudding, with a good helping of compôte on the side. Preheat the oven to 220C/435F/Gas 7. Preheat the oven to 220C/435F/Gas 7. Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes. Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes. Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving. Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving. For the compôte, put the cinnamon stick and cloves in a pan with the cider, bring to the boil, remove from the heat and set aside. Remove the cinnamon and cloves. For the compôte, put the cinnamon stick and cloves in a pan with the cider, bring to the boil, remove from the heat and set aside. Remove the cinnamon and cloves. In a clean pan, heat the butter, then fry the apples until they start to brown. Pour in the honey, cider and cider brandy and simmer for 15-20 minutes, until the apples are soft but still holding their shape. In a clean pan, heat the butter, then fry the apples until they start to brown. Pour in the honey, cider and cider brandy and simmer for 15-20 minutes, until the apples are soft but still holding their shape. Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool. Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool. Increase the oven temperature to 180C/350F/Gas 4. Increase the oven temperature to 180C/350F/Gas 4. For the bread pudding, melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the bread, start to brown it, then remove from the heat and pour into a bowl. For the bread pudding, melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the bread, start to brown it, then remove from the heat and pour into a bowl. Season the mixture with salt and pepper, add the chopped herbs, then the egg and stock and mix together. Season the mixture with salt and pepper, add the chopped herbs, then the egg and stock and mix together. Grease an ovenproof dish, pour in the mixture and bake for 25-30 minutes, until crisp and golden-brown on top. Grease an ovenproof dish, pour in the mixture and bake for 25-30 minutes, until crisp and golden-brown on top. Serve slices of pork alongside the bread pudding, with a good helping of compôte on the side. Serve slices of pork alongside the bread pudding, with a good helping of compôte on the side. | {
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"title": "Porchetta with apple compôte and bread pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Pork and apple is an unbeatable match. The bread pudding makes an excellent alternative to potatoes. 3kg/6lb 8oz rolled and stuffed pork loin2-3 tbsp olive oilsea salt and freshly ground black pepper 3kg/6lb 8oz rolled and stuffed pork loin 2-3 tbsp olive oil sea salt and freshly ground black pepper 1 cinnamon stick2 cloves285ml/½ pint dry cider55g/2oz butter10 hard red apples, quartered and cored4 tbsp runny honey2 tbsp cider brandy 1 cinnamon stick 2 cloves 285ml/½ pint dry cider 55g/2oz butter 10 hard red apples, quartered and cored 4 tbsp runny honey 2 tbsp cider brandy 85g/3oz butter, plus extra for greasing1 onion, finely chopped1 garlic clove, crushed20 slices white bread, crust left on, diced2 tbsp chopped sage1 tbsp chopped parsley2 free-range eggs, beaten140ml/¼ pint chicken stock 85g/3oz butter, plus extra for greasing 1 onion, finely chopped 1 garlic clove, crushed 20 slices white bread, crust left on, diced 2 tbsp chopped sage 1 tbsp chopped parsley 2 free-range eggs, beaten 140ml/¼ pint chicken stock Method Preheat the oven to 220C/435F/Gas 7.Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes.Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving.For the compôte, put the cinnamon stick and cloves in a pan with the cider, bring to the boil, remove from the heat and set aside. Remove the cinnamon and cloves.In a clean pan, heat the butter, then fry the apples until they start to brown. Pour in the honey, cider and cider brandy and simmer for 15-20 minutes, until the apples are soft but still holding their shape.Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool.Increase the oven temperature to 180C/350F/Gas 4.For the bread pudding, melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the bread, start to brown it, then remove from the heat and pour into a bowl.Season the mixture with salt and pepper, add the chopped herbs, then the egg and stock and mix together.Grease an ovenproof dish, pour in the mixture and bake for 25-30 minutes, until crisp and golden-brown on top.Serve slices of pork alongside the bread pudding, with a good helping of compôte on the side. Preheat the oven to 220C/435F/Gas 7. Preheat the oven to 220C/435F/Gas 7. Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes. Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes. Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving. Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving. For the compôte, put the cinnamon stick and cloves in a pan with the cider, bring to the boil, remove from the heat and set aside. Remove the cinnamon and cloves. For the compôte, put the cinnamon stick and cloves in a pan with the cider, bring to the boil, remove from the heat and set aside. Remove the cinnamon and cloves. In a clean pan, heat the butter, then fry the apples until they start to brown. Pour in the honey, cider and cider brandy and simmer for 15-20 minutes, until the apples are soft but still holding their shape. In a clean pan, heat the butter, then fry the apples until they start to brown. Pour in the honey, cider and cider brandy and simmer for 15-20 minutes, until the apples are soft but still holding their shape. Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool. Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool. Increase the oven temperature to 180C/350F/Gas 4. Increase the oven temperature to 180C/350F/Gas 4. For the bread pudding, melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the bread, start to brown it, then remove from the heat and pour into a bowl. For the bread pudding, melt the butter in a frying pan, add the onion and garlic and fry gently, but do not allow to brown. Add the bread, start to brown it, then remove from the heat and pour into a bowl. Season the mixture with salt and pepper, add the chopped herbs, then the egg and stock and mix together. Season the mixture with salt and pepper, add the chopped herbs, then the egg and stock and mix together. Grease an ovenproof dish, pour in the mixture and bake for 25-30 minutes, until crisp and golden-brown on top. Grease an ovenproof dish, pour in the mixture and bake for 25-30 minutes, until crisp and golden-brown on top. Serve slices of pork alongside the bread pudding, with a good helping of compôte on the side. Serve slices of pork alongside the bread pudding, with a good helping of compôte on the side."
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} | 6d09aa76abd99dc314ff5b0a486f64abe9b11187c81238d4152c30a9bbccb982 | Banana peel curry recipe
An average of 0.0 out of 5 stars from 0 ratings A crafty way of using up banana peel, pairing it with warming, aromatic herbs and spices and serving on crisp ciabatta. ¼ white cabbage, shredded1 carrot, peeled and shredded½ red onion, finely sliced2 heaped tbsp vegan yoghurt or vegan mayonnaise1 tsp mustard seeds ¼ white cabbage, shredded 1 carrot, peeled and shredded ½ red onion, finely sliced 2 heaped tbsp vegan yoghurt or vegan mayonnaise 1 tsp mustard seeds 2 bananas1 tbsp ground turmeric 1 tbsp vegetable oil½ red chilli, finely chopped1 red onion, finely sliced2cm ginger, peeled and grated1 tsp ground cumin1 tsp Thai curry pastesalt and ground black pepper½ lemon, juice only (optional) 2 bananas 1 tbsp ground turmeric 1 tbsp vegetable oil ½ red chilli, finely chopped 1 red onion, finely sliced 2cm ginger, peeled and grated 1 tsp ground cumin 1 tsp Thai curry paste salt and ground black pepper ½ lemon, juice only (optional) 2 ciabatta loaves (4 large slices of sourdough)handful coriander leaves 2 ciabatta loaves (4 large slices of sourdough) handful coriander leaves Method To make the coleslaw, mix all the ingredients together until well combined, then set aside. To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin.Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute.Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water.Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed. Meanwhile, toast the ciabatta. Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves. To make the coleslaw, mix all the ingredients together until well combined, then set aside. To make the coleslaw, mix all the ingredients together until well combined, then set aside. To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin. To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin. Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute. Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute. Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water. Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water. Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed. Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed. Meanwhile, toast the ciabatta. Meanwhile, toast the ciabatta. Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves. Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves. | {
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"title": "Banana peel curry recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A crafty way of using up banana peel, pairing it with warming, aromatic herbs and spices and serving on crisp ciabatta. ¼ white cabbage, shredded1 carrot, peeled and shredded½ red onion, finely sliced2 heaped tbsp vegan yoghurt or vegan mayonnaise1 tsp mustard seeds ¼ white cabbage, shredded 1 carrot, peeled and shredded ½ red onion, finely sliced 2 heaped tbsp vegan yoghurt or vegan mayonnaise 1 tsp mustard seeds 2 bananas1 tbsp ground turmeric 1 tbsp vegetable oil½ red chilli, finely chopped1 red onion, finely sliced2cm ginger, peeled and grated1 tsp ground cumin1 tsp Thai curry pastesalt and ground black pepper½ lemon, juice only (optional) 2 bananas 1 tbsp ground turmeric 1 tbsp vegetable oil ½ red chilli, finely chopped 1 red onion, finely sliced 2cm ginger, peeled and grated 1 tsp ground cumin 1 tsp Thai curry paste salt and ground black pepper ½ lemon, juice only (optional) 2 ciabatta loaves (4 large slices of sourdough)handful coriander leaves 2 ciabatta loaves (4 large slices of sourdough) handful coriander leaves Method To make the coleslaw, mix all the ingredients together until well combined, then set aside. To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin.Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute.Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water.Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed. Meanwhile, toast the ciabatta. Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves. To make the coleslaw, mix all the ingredients together until well combined, then set aside. To make the coleslaw, mix all the ingredients together until well combined, then set aside. To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin. To make the curry, peel the bananas and scrape the remaining flesh from the skins. Slice the skins into 5cm/2in long matchsticks and wash them inder the tap. Pat dry with kitchen paper and place in a bowl with half the turmeric. Cover with water and let them soak for a minimum of 30 minutes and up to 6 hours to soften the skin. Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute. Heat the oil in a frying pan on medium heat. Once, hot add the chilli and onion and fry gently for 5 minutes until soft. Add the ginger, remaining turmeric, cumin and curry paste. Fry gently for further minute. Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water. Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water. Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed. Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes. Season with salt and pepper to taste and a squeeze of lemon juice if needed. Meanwhile, toast the ciabatta. Meanwhile, toast the ciabatta. Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves. Serve the curry on the toasted bread, topped with the coleslaw and coriander leaves."
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} | 824e413c0e3e6bedc4788f6b376ab90b25a3d5feafae522aff5f94ffa53b0d2c | Blueberry and white chocolate bagels recipe
An average of 5.0 out of 5 stars from 3 ratings Sweet, chewy blueberry bagels drizzled with white chocolate - a perfect mid-morning treat. 500g/1lb 2oz strong white flour, plus extra for dusting1½ tsp salt1 tbsp runny honey1 tbsp olive oil (not extra virgin), plus extra for greasing1 x 7g sachet instant yeast240ml/9fl oz tepid water1 medium free-range egg, beaten75g/2¾oz dried blueberries 500g/1lb 2oz strong white flour, plus extra for dusting 1½ tsp salt 1 tbsp runny honey 1 tbsp olive oil (not extra virgin), plus extra for greasing 1 x 7g sachet instant yeast 240ml/9fl oz tepid water 1 medium free-range egg, beaten 75g/2¾oz dried blueberries oil, for greasing1 free-range egg, lightly beaten, for glazing100g/3½oz white chocolate, finely grated oil, for greasing 1 free-range egg, lightly beaten, for glazing 100g/3½oz white chocolate, finely grated Method For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an electric mixer with a dough hook for five minutes). Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured chopping board. Cover with oiled cling film and set aside to prove for 25 minutes.When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes to prove a second time. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg.Line two large baking trays with parchment paper and grease with oil. Place the poached bagels onto the lined baking sheets with plenty of room between them and bake in the preheated oven. After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the oven and transfer to a cooling rack.For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate. Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate. Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat and add another third of the remaining chocolate. Repeat until all the chocolate is used. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels. For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an electric mixer with a dough hook for five minutes). For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an electric mixer with a dough hook for five minutes). Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured chopping board. Cover with oiled cling film and set aside to prove for 25 minutes. Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured chopping board. Cover with oiled cling film and set aside to prove for 25 minutes. When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes to prove a second time. When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes to prove a second time. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg. Line two large baking trays with parchment paper and grease with oil. Place the poached bagels onto the lined baking sheets with plenty of room between them and bake in the preheated oven. After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the oven and transfer to a cooling rack. Line two large baking trays with parchment paper and grease with oil. Place the poached bagels onto the lined baking sheets with plenty of room between them and bake in the preheated oven. After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the oven and transfer to a cooling rack. For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate. Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate. Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat and add another third of the remaining chocolate. Repeat until all the chocolate is used. For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate. Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate. Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat and add another third of the remaining chocolate. Repeat until all the chocolate is used. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels. | {
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"title": "Blueberry and white chocolate bagels recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Sweet, chewy blueberry bagels drizzled with white chocolate - a perfect mid-morning treat. 500g/1lb 2oz strong white flour, plus extra for dusting1½ tsp salt1 tbsp runny honey1 tbsp olive oil (not extra virgin), plus extra for greasing1 x 7g sachet instant yeast240ml/9fl oz tepid water1 medium free-range egg, beaten75g/2¾oz dried blueberries 500g/1lb 2oz strong white flour, plus extra for dusting 1½ tsp salt 1 tbsp runny honey 1 tbsp olive oil (not extra virgin), plus extra for greasing 1 x 7g sachet instant yeast 240ml/9fl oz tepid water 1 medium free-range egg, beaten 75g/2¾oz dried blueberries oil, for greasing1 free-range egg, lightly beaten, for glazing100g/3½oz white chocolate, finely grated oil, for greasing 1 free-range egg, lightly beaten, for glazing 100g/3½oz white chocolate, finely grated Method For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an electric mixer with a dough hook for five minutes). Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured chopping board. Cover with oiled cling film and set aside to prove for 25 minutes.When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes to prove a second time. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg.Line two large baking trays with parchment paper and grease with oil. Place the poached bagels onto the lined baking sheets with plenty of room between them and bake in the preheated oven. After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the oven and transfer to a cooling rack.For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate. Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate. Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat and add another third of the remaining chocolate. Repeat until all the chocolate is used. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels. For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an electric mixer with a dough hook for five minutes). For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an electric mixer with a dough hook for five minutes). Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured chopping board. Cover with oiled cling film and set aside to prove for 25 minutes. Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured chopping board. Cover with oiled cling film and set aside to prove for 25 minutes. When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes to prove a second time. When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes to prove a second time. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg. Line two large baking trays with parchment paper and grease with oil. Place the poached bagels onto the lined baking sheets with plenty of room between them and bake in the preheated oven. After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the oven and transfer to a cooling rack. Line two large baking trays with parchment paper and grease with oil. Place the poached bagels onto the lined baking sheets with plenty of room between them and bake in the preheated oven. After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the oven and transfer to a cooling rack. For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate. Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate. Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat and add another third of the remaining chocolate. Repeat until all the chocolate is used. For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate. Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate. Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat and add another third of the remaining chocolate. Repeat until all the chocolate is used. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels."
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} | c793c876158b268465d0c3eb2c9207e4ecdb744dc7185e8fe6a4b80755b5dd8f | Chipotle chilli and smoked cheddar bagels recipe
An average of 0.0 out of 5 stars from 0 ratings Savoury bagels laced with smoked cheddar and hot chipotle chillies - try them filled with salt beef or turkey. 600g/1lb 5oz strong white bread flour10g/¼oz fast-action yeast1½ tbsp caster sugar1 tsp cayenne pepper½ tbsp dried oregano310ml/10fl oz warm water3 tsp salt2 tsp vegetable oil60g/2¼oz smoked cheddar, finely grated 2-4 chipotle chillies, chopped1 free-range egg, lightly beaten, for glazingsmoked paprika and extra oregano, to sprinkle on top1½ tbsp light brown sugar for poaching water 600g/1lb 5oz strong white bread flour 10g/¼oz fast-action yeast 1½ tbsp caster sugar 1 tsp cayenne pepper ½ tbsp dried oregano 310ml/10fl oz warm water 3 tsp salt 2 tsp vegetable oil 60g/2¼oz smoked cheddar, finely grated 2-4 chipotle chillies, chopped 1 free-range egg, lightly beaten, for glazing smoked paprika and extra oregano, to sprinkle on top 1½ tbsp light brown sugar for poaching water Method Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets.In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients.On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough.To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown. Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets. Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets. In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients. In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough. Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough. To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown. Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown. | {
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"title": "Chipotle chilli and smoked cheddar bagels recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Savoury bagels laced with smoked cheddar and hot chipotle chillies - try them filled with salt beef or turkey. 600g/1lb 5oz strong white bread flour10g/¼oz fast-action yeast1½ tbsp caster sugar1 tsp cayenne pepper½ tbsp dried oregano310ml/10fl oz warm water3 tsp salt2 tsp vegetable oil60g/2¼oz smoked cheddar, finely grated 2-4 chipotle chillies, chopped1 free-range egg, lightly beaten, for glazingsmoked paprika and extra oregano, to sprinkle on top1½ tbsp light brown sugar for poaching water 600g/1lb 5oz strong white bread flour 10g/¼oz fast-action yeast 1½ tbsp caster sugar 1 tsp cayenne pepper ½ tbsp dried oregano 310ml/10fl oz warm water 3 tsp salt 2 tsp vegetable oil 60g/2¼oz smoked cheddar, finely grated 2-4 chipotle chillies, chopped 1 free-range egg, lightly beaten, for glazing smoked paprika and extra oregano, to sprinkle on top 1½ tbsp light brown sugar for poaching water Method Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets.In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients.On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough.To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown. Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets. Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets. In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients. In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough. Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough. To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown. Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown."
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} | 4c852bfce20b03c96ec04c547827726ce79a7d98fe48c0084f6ca6678bede55e | Cranberry and orange bagels recipe
An average of 0.0 out of 5 stars from 0 ratings Sweet, chewy bagels flavoured with cranberries and orange zest. Try them filled with cream cheese. 600g/1lb 5oz strong white bread flour, plus extra for dusting10g/¼oz fast-action yeast3 tbsp golden caster sugar1 tbsp mixed spice310ml/½ pint warm water3 tsp sea salt flakes2 large oranges, zest only2 tsp vegetable oil75g/2½oz dried cranberries, chopped50g/2oz candied orange peel, chopped 3 tbsp light brown sugar, for the poaching water1 free-range egg, lightly beaten, for glazing4-5 brown sugar cubes, lightly crushed 600g/1lb 5oz strong white bread flour, plus extra for dusting 10g/¼oz fast-action yeast 3 tbsp golden caster sugar 1 tbsp mixed spice 310ml/½ pint warm water 3 tsp sea salt flakes 2 large oranges, zest only 2 tsp vegetable oil 75g/2½oz dried cranberries, chopped 50g/2oz candied orange peel, chopped 3 tbsp light brown sugar, for the poaching water 1 free-range egg, lightly beaten, for glazing 4-5 brown sugar cubes, lightly crushed Method For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets.In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients.On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough.To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays.Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown. For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets. For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets. In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients. In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough. Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough. To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown. Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Sweet, chewy bagels flavoured with cranberries and orange zest. Try them filled with cream cheese. 600g/1lb 5oz strong white bread flour, plus extra for dusting10g/¼oz fast-action yeast3 tbsp golden caster sugar1 tbsp mixed spice310ml/½ pint warm water3 tsp sea salt flakes2 large oranges, zest only2 tsp vegetable oil75g/2½oz dried cranberries, chopped50g/2oz candied orange peel, chopped 3 tbsp light brown sugar, for the poaching water1 free-range egg, lightly beaten, for glazing4-5 brown sugar cubes, lightly crushed 600g/1lb 5oz strong white bread flour, plus extra for dusting 10g/¼oz fast-action yeast 3 tbsp golden caster sugar 1 tbsp mixed spice 310ml/½ pint warm water 3 tsp sea salt flakes 2 large oranges, zest only 2 tsp vegetable oil 75g/2½oz dried cranberries, chopped 50g/2oz candied orange peel, chopped 3 tbsp light brown sugar, for the poaching water 1 free-range egg, lightly beaten, for glazing 4-5 brown sugar cubes, lightly crushed Method For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets.In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients.On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough.To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays.Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown. For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets. For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets. In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients. In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this mixture into the dry ingredients. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes. Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough. Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough. To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. To prepare the poaching water, fill two large pans with water, distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays. Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown. Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown."
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} | 34e45d001c625e37df746a4e0faade6b4667003d5d0649222d88ef48db70ab0e | How to make ciabatta recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ciabatta_85453_16x9.jpg Expert baker Paul Hollywood is on hand to help you make ciabatta, a classic Italian bread. This recipe requires overnight preparation – for simpler version click here. 250g/9oz Italian type '00' bread flour190ml/7fl oz water15g/½oz dried active yeast 250g/9oz Italian type '00' bread flour 190ml/7fl oz water 15g/½oz dried active yeast 250g/9oz Italian type '00' bread flour10g/¼oz dried active yeast190ml/7fl oz water12g/½oz salt 250g/9oz Italian type '00' bread flour 10g/¼oz dried active yeast 190ml/7fl oz water 12g/½oz salt Method For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge.To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed. Transfer the dough into a large oiled bowl and leave to rise for an hour.Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes.Preheat the oven to 240C/210C Fan/Gas 8.Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes.Place onto a baking sheet lined with baking paper and leave for 10 minutes. Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool. For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge. For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed. Transfer the dough into a large oiled bowl and leave to rise for an hour. Transfer the dough into a large oiled bowl and leave to rise for an hour. Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes. Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes. Preheat the oven to 240C/210C Fan/Gas 8. Preheat the oven to 240C/210C Fan/Gas 8. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes. Place onto a baking sheet lined with baking paper and leave for 10 minutes. Place onto a baking sheet lined with baking paper and leave for 10 minutes. Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool. Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool. Recipe tips The dough is very wet so it's easiest to knead it using a freestanding mixer fitted with a dough hook. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ciabatta_85453_16x9.jpg Expert baker Paul Hollywood is on hand to help you make ciabatta, a classic Italian bread. This recipe requires overnight preparation – for simpler version click here. 250g/9oz Italian type '00' bread flour190ml/7fl oz water15g/½oz dried active yeast 250g/9oz Italian type '00' bread flour 190ml/7fl oz water 15g/½oz dried active yeast 250g/9oz Italian type '00' bread flour10g/¼oz dried active yeast190ml/7fl oz water12g/½oz salt 250g/9oz Italian type '00' bread flour 10g/¼oz dried active yeast 190ml/7fl oz water 12g/½oz salt Method For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge.To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed. Transfer the dough into a large oiled bowl and leave to rise for an hour.Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes.Preheat the oven to 240C/210C Fan/Gas 8.Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes.Place onto a baking sheet lined with baking paper and leave for 10 minutes. Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool. For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge. For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for 3 minutes and leave to rise overnight (or at least 8 hours) in a cold room or the fridge. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been added, add the salt to the remaining water and mix together for a further 5 minutes, until a sticky dough is formed. Transfer the dough into a large oiled bowl and leave to rise for an hour. Transfer the dough into a large oiled bowl and leave to rise for an hour. Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes. Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes. Preheat the oven to 240C/210C Fan/Gas 8. Preheat the oven to 240C/210C Fan/Gas 8. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes. Place onto a baking sheet lined with baking paper and leave for 10 minutes. Place onto a baking sheet lined with baking paper and leave for 10 minutes. Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool. Transfer the dough to the oven to bake for 15–20 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool. Recipe tips The dough is very wet so it's easiest to knead it using a freestanding mixer fitted with a dough hook."
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} | dc71ad1b43f878afff79db213c8d6099f5554edea26d3edadefab4a1d6657422 | Cheesy pretzels recipe
An average of 3.0 out of 5 stars from 2 ratings Warning: these cheesy pretzels are ridiculously moreish. 2 free-range eggs350g/12¼oz plain flour250g/8¾oz cheddar, grated, plus extra for topping250g/8¾oz butter, softened2 tbsp caraway seedssalt 2 free-range eggs 350g/12¼oz plain flour 250g/8¾oz cheddar, grated, plus extra for topping 250g/8¾oz butter, softened 2 tbsp caraway seeds salt Method Preheat the oven to 180C/350F/Gas 4.Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.) Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.) Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. | {
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"title": "Cheesy pretzels recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Warning: these cheesy pretzels are ridiculously moreish. 2 free-range eggs350g/12¼oz plain flour250g/8¾oz cheddar, grated, plus extra for topping250g/8¾oz butter, softened2 tbsp caraway seedssalt 2 free-range eggs 350g/12¼oz plain flour 250g/8¾oz cheddar, grated, plus extra for topping 250g/8¾oz butter, softened 2 tbsp caraway seeds salt Method Preheat the oven to 180C/350F/Gas 4.Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.) Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.) Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack."
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} | 97b5f24e3bc7f267a03bef3260cf878870758a484161a7bded83553c0ab72ddb | Salmon gravlax with gin recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p015nmfw.jpg Simple but luxurious, gravlax is a dish that benefits from the highest-quality, freshest ingredients you can find. 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed400g/14oz coarse sea salt 100g/3½oz light muscovado sugar150g/5¼oz granulated sugar1 tbsp dill seeds1 tbsp coriander seeds 1 tbsp cracked black pepper2 limes, zest only100ml/3½fl oz gin150g/5¼oz fresh dill, roughly chopped 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed 400g/14oz coarse sea salt 100g/3½oz light muscovado sugar 150g/5¼oz granulated sugar 1 tbsp dill seeds 1 tbsp coriander seeds 1 tbsp cracked black pepper 2 limes, zest only 100ml/3½fl oz gin 150g/5¼oz fresh dill, roughly chopped 1 lemon, cut into wedgesrye breadlightly dressed green salad 1 lemon, cut into wedges rye bread lightly dressed green salad Method Run your fingers across the top of the salmon fillets, removing any bones you find.In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined.Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined.Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible.To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. Run your fingers across the top of the salmon fillets, removing any bones you find. Run your fingers across the top of the salmon fillets, removing any bones you find. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible. Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p015nmfw.jpg Simple but luxurious, gravlax is a dish that benefits from the highest-quality, freshest ingredients you can find. 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed400g/14oz coarse sea salt 100g/3½oz light muscovado sugar150g/5¼oz granulated sugar1 tbsp dill seeds1 tbsp coriander seeds 1 tbsp cracked black pepper2 limes, zest only100ml/3½fl oz gin150g/5¼oz fresh dill, roughly chopped 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed 400g/14oz coarse sea salt 100g/3½oz light muscovado sugar 150g/5¼oz granulated sugar 1 tbsp dill seeds 1 tbsp coriander seeds 1 tbsp cracked black pepper 2 limes, zest only 100ml/3½fl oz gin 150g/5¼oz fresh dill, roughly chopped 1 lemon, cut into wedgesrye breadlightly dressed green salad 1 lemon, cut into wedges rye bread lightly dressed green salad Method Run your fingers across the top of the salmon fillets, removing any bones you find.In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined.Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined.Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible.To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. Run your fingers across the top of the salmon fillets, removing any bones you find. Run your fingers across the top of the salmon fillets, removing any bones you find. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible. Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad."
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} | 8a5bb59c9fd2b5d3582c77d0510990a260f2a81bd686a3cc28a89fea869bc7f5 | Spiced braised venison and beetroot recipe
An average of 4.8 out of 5 stars from 4 ratings Lean venison and earthy beetroots melt together in the oven to create a delicious and easy stew. 2 tbsp vegetable oil1 onion, roughly chopped3 garlic cloves, roughly chopped1 red chilli, roughly chopped 4 cardamom pods2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds½ tsp allspice 500g/1lb 2oz diced shoulder of venison 2 beetroot, peeled and grated 200ml/7fl oz beetroot juice400g tin tomatoes salt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 red chilli, roughly chopped 4 cardamom pods 2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp allspice 500g/1lb 2oz diced shoulder of venison 2 beetroot, peeled and grated 200ml/7fl oz beetroot juice 400g tin tomatoes salt and freshly ground black pepper 225g/8oz basmati rice1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chervil1 tbsp finely chopped fresh dill 150ml/5fl oz soured cream 4 slices rye bread 225g/8oz basmati rice 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh dill 150ml/5fl oz soured cream 4 slices rye bread Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Stir the dill through the soured cream.Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Stir the dill through the soured cream. Stir the dill through the soured cream. Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings Lean venison and earthy beetroots melt together in the oven to create a delicious and easy stew. 2 tbsp vegetable oil1 onion, roughly chopped3 garlic cloves, roughly chopped1 red chilli, roughly chopped 4 cardamom pods2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds½ tsp allspice 500g/1lb 2oz diced shoulder of venison 2 beetroot, peeled and grated 200ml/7fl oz beetroot juice400g tin tomatoes salt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 red chilli, roughly chopped 4 cardamom pods 2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp allspice 500g/1lb 2oz diced shoulder of venison 2 beetroot, peeled and grated 200ml/7fl oz beetroot juice 400g tin tomatoes salt and freshly ground black pepper 225g/8oz basmati rice1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chervil1 tbsp finely chopped fresh dill 150ml/5fl oz soured cream 4 slices rye bread 225g/8oz basmati rice 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh dill 150ml/5fl oz soured cream 4 slices rye bread Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Stir the dill through the soured cream.Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Stir the dill through the soured cream. Stir the dill through the soured cream. Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread."
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} | 82b3c781eac237df85e26a8d16e0fc5bd456cbc07473ec345135675d0e5cefe3 | Goan seafood curry recipe
An average of 5.0 out of 5 stars from 6 ratings A delicious South Indian curry made with prawns, scallops, coconut milk and a rich and flavoursome homemade curry paste. Serve with some fluffy basmati rice. 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander seeds1 tsp cumin seeds 6 garlic cloves 1 knob ginger, grated1 tbsp palm sugar 1 tbsp white wine vinegar 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander seeds 1 tsp cumin seeds 6 garlic cloves 1 knob ginger, grated 1 tbsp palm sugar 1 tbsp white wine vinegar 2 tbsp vegetable oil1 onion, thinly sliced3 garlic cloves, thinly sliced 1 tbsp ground turmeric 100g/3½oz green beans, roughly chopped 1 aubergine, diced 4 fresh tomatoes, roughly chopped 1 tbsp chopped fresh coriander stalks2 green chillies, halved 400g tin coconut milk 4 king scallops, washed and dried6 large raw prawns 500g/1lb 2oz thick cod loin, cut into chunks 2 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 1 tbsp ground turmeric 100g/3½oz green beans, roughly chopped 1 aubergine, diced 4 fresh tomatoes, roughly chopped 1 tbsp chopped fresh coriander stalks 2 green chillies, halved 400g tin coconut milk 4 king scallops, washed and dried 6 large raw prawns 500g/1lb 2oz thick cod loin, cut into chunks 1 tsp vegetable oil 25 fresh curry leaves 2 tbsp chopped fresh coriander 1 tsp vegetable oil 25 fresh curry leaves 2 tbsp chopped fresh coriander Method To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth.To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth. To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth. To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. | {
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"title": "Goan seafood curry recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings A delicious South Indian curry made with prawns, scallops, coconut milk and a rich and flavoursome homemade curry paste. Serve with some fluffy basmati rice. 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander seeds1 tsp cumin seeds 6 garlic cloves 1 knob ginger, grated1 tbsp palm sugar 1 tbsp white wine vinegar 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander seeds 1 tsp cumin seeds 6 garlic cloves 1 knob ginger, grated 1 tbsp palm sugar 1 tbsp white wine vinegar 2 tbsp vegetable oil1 onion, thinly sliced3 garlic cloves, thinly sliced 1 tbsp ground turmeric 100g/3½oz green beans, roughly chopped 1 aubergine, diced 4 fresh tomatoes, roughly chopped 1 tbsp chopped fresh coriander stalks2 green chillies, halved 400g tin coconut milk 4 king scallops, washed and dried6 large raw prawns 500g/1lb 2oz thick cod loin, cut into chunks 2 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 1 tbsp ground turmeric 100g/3½oz green beans, roughly chopped 1 aubergine, diced 4 fresh tomatoes, roughly chopped 1 tbsp chopped fresh coriander stalks 2 green chillies, halved 400g tin coconut milk 4 king scallops, washed and dried 6 large raw prawns 500g/1lb 2oz thick cod loin, cut into chunks 1 tsp vegetable oil 25 fresh curry leaves 2 tbsp chopped fresh coriander 1 tsp vegetable oil 25 fresh curry leaves 2 tbsp chopped fresh coriander Method To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth.To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth. To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth. To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves."
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} | c5c2a2a441fcb8937c132b72abaa248731f32f25bf69c9e678b42182a04ae56a | Salmon and ginger curry recipe
An average of 5.0 out of 5 stars from 1 rating A delicious curry in a hurry! Look for salmon with the blue MSC label to know that it’s certified as sustainable. 3 tbsp sunflower or olive oil½ tsp cumin seeds1–2 red chillies, finely chopped (deseed first if you like)1 tbsp ginger paste1 tbsp garlic paste½ tsp ground turmeric½ tsp red chilli powder½ tsp ground coriander½ tsp ground cumin1 tbsp gram flour200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata)200ml/7fl oz cold water400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks½ lime, juice onlysalt and ground black pepper (optional)handful roughly chopped fresh coriander 3 tbsp sunflower or olive oil ½ tsp cumin seeds 1–2 red chillies, finely chopped (deseed first if you like) 1 tbsp ginger paste 1 tbsp garlic paste ½ tsp ground turmeric ½ tsp red chilli powder ½ tsp ground coriander ½ tsp ground cumin 1 tbsp gram flour 200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata) 200ml/7fl oz cold water 400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks ½ lime, juice only salt and ground black pepper (optional) handful roughly chopped fresh coriander Method Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly.Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly. Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. | {
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"title": "Salmon and ginger curry recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A delicious curry in a hurry! Look for salmon with the blue MSC label to know that it’s certified as sustainable. 3 tbsp sunflower or olive oil½ tsp cumin seeds1–2 red chillies, finely chopped (deseed first if you like)1 tbsp ginger paste1 tbsp garlic paste½ tsp ground turmeric½ tsp red chilli powder½ tsp ground coriander½ tsp ground cumin1 tbsp gram flour200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata)200ml/7fl oz cold water400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks½ lime, juice onlysalt and ground black pepper (optional)handful roughly chopped fresh coriander 3 tbsp sunflower or olive oil ½ tsp cumin seeds 1–2 red chillies, finely chopped (deseed first if you like) 1 tbsp ginger paste 1 tbsp garlic paste ½ tsp ground turmeric ½ tsp red chilli powder ½ tsp ground coriander ½ tsp ground cumin 1 tbsp gram flour 200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata) 200ml/7fl oz cold water 400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks ½ lime, juice only salt and ground black pepper (optional) handful roughly chopped fresh coriander Method Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly.Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly. Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve."
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} | 8afd79d028775b573b7ff6cac7d840bb34c7cb354623b9ff9d26aaf621b9acf9 | South Indian dry masala fish curry with tomato and coconut chutney recipe
An average of 5.0 out of 5 stars from 2 ratings 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)3 tbsp plain yoghurt 2 tsp garam masala1 tsp black mustard seeds1 tsp ground coriander1 tsp ground cumin½ tsp chilli powder6 cardamom pods, lightly crushed½ tsp salt1 tbsp vegetable oil 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar) 3 tbsp plain yoghurt 2 tsp garam masala 1 tsp black mustard seeds 1 tsp ground coriander 1 tsp ground cumin ½ tsp chilli powder 6 cardamom pods, lightly crushed ½ tsp salt 1 tbsp vegetable oil 1 tbsp vegetable oil1 onion, finely chopped7.5cm/3in piece root ginger, roughly chopped6 garlic cloves, finely chopped1 green chilli, finely chopped 10 curry leaves (available from Asian grocers and some supermarkets)1½ tbsp desiccated coconut1 x 400g/14oz can tomatoes, chopped2 tsp sugar2 tsp balsamic vinegar 1 tbsp vegetable oil 1 onion, finely chopped 7.5cm/3in piece root ginger, roughly chopped 6 garlic cloves, finely chopped 1 green chilli, finely chopped 10 curry leaves (available from Asian grocers and some supermarkets) 1½ tbsp desiccated coconut 1 x 400g/14oz can tomatoes, chopped 2 tsp sugar 2 tsp balsamic vinegar Method For the fish, wash the fish and blot dry with kitchen paper. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.Serve topped with warm chutney. For the fish, wash the fish and blot dry with kitchen paper. For the fish, wash the fish and blot dry with kitchen paper. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish. Serve topped with warm chutney. Serve topped with warm chutney. | {
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"title": "South Indian dry masala fish curry with tomato and coconut chutney recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)3 tbsp plain yoghurt 2 tsp garam masala1 tsp black mustard seeds1 tsp ground coriander1 tsp ground cumin½ tsp chilli powder6 cardamom pods, lightly crushed½ tsp salt1 tbsp vegetable oil 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar) 3 tbsp plain yoghurt 2 tsp garam masala 1 tsp black mustard seeds 1 tsp ground coriander 1 tsp ground cumin ½ tsp chilli powder 6 cardamom pods, lightly crushed ½ tsp salt 1 tbsp vegetable oil 1 tbsp vegetable oil1 onion, finely chopped7.5cm/3in piece root ginger, roughly chopped6 garlic cloves, finely chopped1 green chilli, finely chopped 10 curry leaves (available from Asian grocers and some supermarkets)1½ tbsp desiccated coconut1 x 400g/14oz can tomatoes, chopped2 tsp sugar2 tsp balsamic vinegar 1 tbsp vegetable oil 1 onion, finely chopped 7.5cm/3in piece root ginger, roughly chopped 6 garlic cloves, finely chopped 1 green chilli, finely chopped 10 curry leaves (available from Asian grocers and some supermarkets) 1½ tbsp desiccated coconut 1 x 400g/14oz can tomatoes, chopped 2 tsp sugar 2 tsp balsamic vinegar Method For the fish, wash the fish and blot dry with kitchen paper. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.Serve topped with warm chutney. For the fish, wash the fish and blot dry with kitchen paper. For the fish, wash the fish and blot dry with kitchen paper. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish. Serve topped with warm chutney. Serve topped with warm chutney."
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} | 1093abbcc757b70342d609e55440bb0790f7deef3552b03d0340673b9875db85 | Fish curry with paneer stuffed naan bread recipe
An average of 3.8 out of 5 stars from 4 ratings Go the extra mile on curry night with a delicious fish curry and cheesy naan bread. 500g/1lb 2oz haddock, skinned and cut into chunks 1 tsp cumin1 tsp ground coriander ½ tsp turmeric 2 tbsp vegetable oil1 onion, thinly sliced3 garlic cloves, thinly sliced 2 green chillies, finely chopped 1 tsp ginger, peeled and grated3 tomatoes, roughly chopped ½ tsp cumin seeds½ tsp black mustard seeds250ml/9fl oz chicken stock 2 tbsp finely chopped coriandersalt and freshly ground black pepper 500g/1lb 2oz haddock, skinned and cut into chunks 1 tsp cumin 1 tsp ground coriander ½ tsp turmeric 2 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 2 green chillies, finely chopped 1 tsp ginger, peeled and grated 3 tomatoes, roughly chopped ½ tsp cumin seeds ½ tsp black mustard seeds 250ml/9fl oz chicken stock 2 tbsp finely chopped coriander salt and freshly ground black pepper 7g sachet fast-action dried yeastpinch caster sugar 50ml/2fl oz warm milk100ml/3½oz plain yoghurt 250g/9oz strong white flour½ tsp baking powder 150g/5½oz paneer, grated 30g/1oz butter, melted 1 tbsp black mustard seeds 1 tsp salt 7g sachet fast-action dried yeast pinch caster sugar 50ml/2fl oz warm milk 100ml/3½oz plain yoghurt 250g/9oz strong white flour ½ tsp baking powder 150g/5½oz paneer, grated 30g/1oz butter, melted 1 tbsp black mustard seeds 1 tsp salt Method Coat the fish in the cumin, coriander and turmeric. Heat the oil in a heavy-based saucepan over a low heat and fry the fish, until golden on all sides. Remove from the pan and set aside. Add the onion, garlic, chilli, ginger, tomatoes, cumin seeds and mustard seeds to the pan and fry for 6–8 minutes. Add the stock and simmer for 10 minutes. Put the fish back in the pan and poach for 6–8 minutes. Add the coriander and season with salt and pepper. To make the naan bread, mix the yeast, sugar and milk in a bowl. Stir in the yoghurt, flour, baking powder and salt and knead for 10 minutes. Cover the bowl and leave to prove for an hour, until risen. Knock back and kneed for another 5 minutes. Put a bakng tray under the grill and preheat to medium.Take a small ball of dough, about 50g/1¾oz, and roll into a circle shape on a floured surface. Put the grated paneer into the centre and pinch the dough together, then roll into an oval shape. Brush with melted butter and sprinkle over the mustard seeds. Repeat with the remaining dough.Grill the naans on the hot baking trays for 10–15 minutes, until puffed up and golden. To serve, ladle the curry into four bowls and serve with the naan breads. Coat the fish in the cumin, coriander and turmeric. Heat the oil in a heavy-based saucepan over a low heat and fry the fish, until golden on all sides. Remove from the pan and set aside. Coat the fish in the cumin, coriander and turmeric. Heat the oil in a heavy-based saucepan over a low heat and fry the fish, until golden on all sides. Remove from the pan and set aside. Add the onion, garlic, chilli, ginger, tomatoes, cumin seeds and mustard seeds to the pan and fry for 6–8 minutes. Add the stock and simmer for 10 minutes. Put the fish back in the pan and poach for 6–8 minutes. Add the coriander and season with salt and pepper. Add the onion, garlic, chilli, ginger, tomatoes, cumin seeds and mustard seeds to the pan and fry for 6–8 minutes. Add the stock and simmer for 10 minutes. Put the fish back in the pan and poach for 6–8 minutes. Add the coriander and season with salt and pepper. To make the naan bread, mix the yeast, sugar and milk in a bowl. Stir in the yoghurt, flour, baking powder and salt and knead for 10 minutes. Cover the bowl and leave to prove for an hour, until risen. Knock back and kneed for another 5 minutes. To make the naan bread, mix the yeast, sugar and milk in a bowl. Stir in the yoghurt, flour, baking powder and salt and knead for 10 minutes. Cover the bowl and leave to prove for an hour, until risen. Knock back and kneed for another 5 minutes. Put a bakng tray under the grill and preheat to medium. Put a bakng tray under the grill and preheat to medium. Take a small ball of dough, about 50g/1¾oz, and roll into a circle shape on a floured surface. Put the grated paneer into the centre and pinch the dough together, then roll into an oval shape. Brush with melted butter and sprinkle over the mustard seeds. Repeat with the remaining dough. Take a small ball of dough, about 50g/1¾oz, and roll into a circle shape on a floured surface. Put the grated paneer into the centre and pinch the dough together, then roll into an oval shape. Brush with melted butter and sprinkle over the mustard seeds. Repeat with the remaining dough. Grill the naans on the hot baking trays for 10–15 minutes, until puffed up and golden. Grill the naans on the hot baking trays for 10–15 minutes, until puffed up and golden. To serve, ladle the curry into four bowls and serve with the naan breads. To serve, ladle the curry into four bowls and serve with the naan breads. | {
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"title": "Fish curry with paneer stuffed naan bread recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Go the extra mile on curry night with a delicious fish curry and cheesy naan bread. 500g/1lb 2oz haddock, skinned and cut into chunks 1 tsp cumin1 tsp ground coriander ½ tsp turmeric 2 tbsp vegetable oil1 onion, thinly sliced3 garlic cloves, thinly sliced 2 green chillies, finely chopped 1 tsp ginger, peeled and grated3 tomatoes, roughly chopped ½ tsp cumin seeds½ tsp black mustard seeds250ml/9fl oz chicken stock 2 tbsp finely chopped coriandersalt and freshly ground black pepper 500g/1lb 2oz haddock, skinned and cut into chunks 1 tsp cumin 1 tsp ground coriander ½ tsp turmeric 2 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 2 green chillies, finely chopped 1 tsp ginger, peeled and grated 3 tomatoes, roughly chopped ½ tsp cumin seeds ½ tsp black mustard seeds 250ml/9fl oz chicken stock 2 tbsp finely chopped coriander salt and freshly ground black pepper 7g sachet fast-action dried yeastpinch caster sugar 50ml/2fl oz warm milk100ml/3½oz plain yoghurt 250g/9oz strong white flour½ tsp baking powder 150g/5½oz paneer, grated 30g/1oz butter, melted 1 tbsp black mustard seeds 1 tsp salt 7g sachet fast-action dried yeast pinch caster sugar 50ml/2fl oz warm milk 100ml/3½oz plain yoghurt 250g/9oz strong white flour ½ tsp baking powder 150g/5½oz paneer, grated 30g/1oz butter, melted 1 tbsp black mustard seeds 1 tsp salt Method Coat the fish in the cumin, coriander and turmeric. Heat the oil in a heavy-based saucepan over a low heat and fry the fish, until golden on all sides. Remove from the pan and set aside. Add the onion, garlic, chilli, ginger, tomatoes, cumin seeds and mustard seeds to the pan and fry for 6–8 minutes. Add the stock and simmer for 10 minutes. Put the fish back in the pan and poach for 6–8 minutes. Add the coriander and season with salt and pepper. To make the naan bread, mix the yeast, sugar and milk in a bowl. Stir in the yoghurt, flour, baking powder and salt and knead for 10 minutes. Cover the bowl and leave to prove for an hour, until risen. Knock back and kneed for another 5 minutes. Put a bakng tray under the grill and preheat to medium.Take a small ball of dough, about 50g/1¾oz, and roll into a circle shape on a floured surface. Put the grated paneer into the centre and pinch the dough together, then roll into an oval shape. Brush with melted butter and sprinkle over the mustard seeds. Repeat with the remaining dough.Grill the naans on the hot baking trays for 10–15 minutes, until puffed up and golden. To serve, ladle the curry into four bowls and serve with the naan breads. Coat the fish in the cumin, coriander and turmeric. Heat the oil in a heavy-based saucepan over a low heat and fry the fish, until golden on all sides. Remove from the pan and set aside. Coat the fish in the cumin, coriander and turmeric. Heat the oil in a heavy-based saucepan over a low heat and fry the fish, until golden on all sides. Remove from the pan and set aside. Add the onion, garlic, chilli, ginger, tomatoes, cumin seeds and mustard seeds to the pan and fry for 6–8 minutes. Add the stock and simmer for 10 minutes. Put the fish back in the pan and poach for 6–8 minutes. Add the coriander and season with salt and pepper. Add the onion, garlic, chilli, ginger, tomatoes, cumin seeds and mustard seeds to the pan and fry for 6–8 minutes. Add the stock and simmer for 10 minutes. Put the fish back in the pan and poach for 6–8 minutes. Add the coriander and season with salt and pepper. To make the naan bread, mix the yeast, sugar and milk in a bowl. Stir in the yoghurt, flour, baking powder and salt and knead for 10 minutes. Cover the bowl and leave to prove for an hour, until risen. Knock back and kneed for another 5 minutes. To make the naan bread, mix the yeast, sugar and milk in a bowl. Stir in the yoghurt, flour, baking powder and salt and knead for 10 minutes. Cover the bowl and leave to prove for an hour, until risen. Knock back and kneed for another 5 minutes. Put a bakng tray under the grill and preheat to medium. Put a bakng tray under the grill and preheat to medium. Take a small ball of dough, about 50g/1¾oz, and roll into a circle shape on a floured surface. Put the grated paneer into the centre and pinch the dough together, then roll into an oval shape. Brush with melted butter and sprinkle over the mustard seeds. Repeat with the remaining dough. Take a small ball of dough, about 50g/1¾oz, and roll into a circle shape on a floured surface. Put the grated paneer into the centre and pinch the dough together, then roll into an oval shape. Brush with melted butter and sprinkle over the mustard seeds. Repeat with the remaining dough. Grill the naans on the hot baking trays for 10–15 minutes, until puffed up and golden. Grill the naans on the hot baking trays for 10–15 minutes, until puffed up and golden. To serve, ladle the curry into four bowls and serve with the naan breads. To serve, ladle the curry into four bowls and serve with the naan breads."
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} | 9520e7851350dd3669d544db2edaabddf98985976867c9dd95544008e72df340 | Coriander fish curry with pilau rice and coriander flatbreads recipe
An average of 4.7 out of 5 stars from 3 ratings Try a lighter curry that’s full of flavour. This fish curry has a delicious coconut and mango sauce flavoured with tamarind, ginger and spices. 2 tbsp vegetable oil1 onion, thinly sliced3 green cardamom pods, crushed1 cinnamon stick, broken in half2 star anise400g/14oz basmati rice 2 tbsp vegetable oil 1 onion, thinly sliced 3 green cardamom pods, crushed 1 cinnamon stick, broken in half 2 star anise 400g/14oz basmati rice 2 tsp cumin seeds4 tsp coriander seeds50ml/2fl oz sunflower oil1 small onion, finely chopped1 tsp black mustard seeds1 tsp turmeric1 stick cinnamon, broken up3 garlic cloves, chopped1 red chilli, seeds removed and finely chopped2cm/½in fresh ginger1 mango, finely diced100g/3½oz fresh coconut, grated400ml/14fl oz coconut milk800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced4 tsp tamarind paste4 tbsp finely chopped fresh coriander 2 tsp cumin seeds 4 tsp coriander seeds 50ml/2fl oz sunflower oil 1 small onion, finely chopped 1 tsp black mustard seeds 1 tsp turmeric 1 stick cinnamon, broken up 3 garlic cloves, chopped 1 red chilli, seeds removed and finely chopped 2cm/½in fresh ginger 1 mango, finely diced 100g/3½oz fresh coconut, grated 400ml/14fl oz coconut milk 800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced 4 tsp tamarind paste 4 tbsp finely chopped fresh coriander 1 tsp turmeric1 tsp curry powder4 tsp finely chopped fresh coriander1 tsp salt200g/7oz plain flour100g/3½oz butter or ghee, melted 1 tsp turmeric 1 tsp curry powder 4 tsp finely chopped fresh coriander 1 tsp salt 200g/7oz plain flour 100g/3½oz butter or ghee, melted Method For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes.Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes.For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil.Add the fish and cook for 2-3 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough.Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown.Serve the curry and rice in shallow serving bowls and place the flatbreads on the side. For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes. For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes. Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes. Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes. For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder. For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder. In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil. In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil. Add the fish and cook for 2-3 minutes. Add the fish and cook for 2-3 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes. Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough. Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough. Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown. Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side. | {
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"title": "Coriander fish curry with pilau rice and coriander flatbreads recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Try a lighter curry that’s full of flavour. This fish curry has a delicious coconut and mango sauce flavoured with tamarind, ginger and spices. 2 tbsp vegetable oil1 onion, thinly sliced3 green cardamom pods, crushed1 cinnamon stick, broken in half2 star anise400g/14oz basmati rice 2 tbsp vegetable oil 1 onion, thinly sliced 3 green cardamom pods, crushed 1 cinnamon stick, broken in half 2 star anise 400g/14oz basmati rice 2 tsp cumin seeds4 tsp coriander seeds50ml/2fl oz sunflower oil1 small onion, finely chopped1 tsp black mustard seeds1 tsp turmeric1 stick cinnamon, broken up3 garlic cloves, chopped1 red chilli, seeds removed and finely chopped2cm/½in fresh ginger1 mango, finely diced100g/3½oz fresh coconut, grated400ml/14fl oz coconut milk800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced4 tsp tamarind paste4 tbsp finely chopped fresh coriander 2 tsp cumin seeds 4 tsp coriander seeds 50ml/2fl oz sunflower oil 1 small onion, finely chopped 1 tsp black mustard seeds 1 tsp turmeric 1 stick cinnamon, broken up 3 garlic cloves, chopped 1 red chilli, seeds removed and finely chopped 2cm/½in fresh ginger 1 mango, finely diced 100g/3½oz fresh coconut, grated 400ml/14fl oz coconut milk 800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced 4 tsp tamarind paste 4 tbsp finely chopped fresh coriander 1 tsp turmeric1 tsp curry powder4 tsp finely chopped fresh coriander1 tsp salt200g/7oz plain flour100g/3½oz butter or ghee, melted 1 tsp turmeric 1 tsp curry powder 4 tsp finely chopped fresh coriander 1 tsp salt 200g/7oz plain flour 100g/3½oz butter or ghee, melted Method For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes.Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes.For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil.Add the fish and cook for 2-3 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough.Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown.Serve the curry and rice in shallow serving bowls and place the flatbreads on the side. For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes. For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes. Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes. Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes. For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder. For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder. In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil. In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil. Add the fish and cook for 2-3 minutes. Add the fish and cook for 2-3 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes. Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough. Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough. Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown. Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side."
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} | ef2f83ca70ecab7d851e438b0d3e96ba9e45df8dd2ea5eaa180a53d6ebb0beae | Golda chingri malaikari with anaras jhal chutney recipe
To make the golda chingri malaikari, mix together half of the turmeric and salt in a small bowl. Place the prawns in a large bowl and rub the turmeric mixture all over the prawns. Set aside. Put the onions in a food processor or blender and blitz to a paste. Set aside.Dry roast the cassia bark, cardamom and cloves in a heavy-based saucepan over a low heat. As soon as the tips of the cloves start to swell and become a lighter shade of brown, immediately tip the spices onto a plate to cool. When the spices are cool, grind in a spice grinder. For this recipe, you will only need 1 teaspoon of the spice mixture but you can store any extra in a jar or in a small pouch of foil for about 6 weeks and use in any recipes that call for garam masala.Heat the ghee and oil in a deep frying pan over a medium heat. Before adding each prawn to the pan, give it a gentle shake to get rid of any excess liquid, then fry the prawns in the pan one at a time. Do not overcook the prawns – cook them quickly on both sides until they just turn opaque. Using a slotted spoon, transfer each cooked prawn to a plate. Add the onion paste to the same frying pan and cook for 10 minutes. Add the bay leaves, the ginger and garlic pastes, chilli powder and the remaining turmeric and salt. Cook for 3–5 minutes until the raw smell of the ginger and garlic has gone. Add the warm water and bring to the boil, then lower the heat and simmer until the oil comes to the surface, stirring to prevent the paste from sticking to the base of the pan. Add the coconut milk and green chillies, bring back to the boil, then simmer, uncovered, for about 20 minutes until thickened. Add the prawns, lower the heat, cover and simmer for 5 minutes. Remove the lid, sprinkle in the sugar and 1 teaspoon of the garam masala spice mixture and mix well. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days.Serve the prawn curry with the rice and chutney on the side. To make the golda chingri malaikari, mix together half of the turmeric and salt in a small bowl. Place the prawns in a large bowl and rub the turmeric mixture all over the prawns. Set aside. Put the onions in a food processor or blender and blitz to a paste. Set aside. To make the golda chingri malaikari, mix together half of the turmeric and salt in a small bowl. Place the prawns in a large bowl and rub the turmeric mixture all over the prawns. Set aside. Put the onions in a food processor or blender and blitz to a paste. Set aside. Dry roast the cassia bark, cardamom and cloves in a heavy-based saucepan over a low heat. As soon as the tips of the cloves start to swell and become a lighter shade of brown, immediately tip the spices onto a plate to cool. When the spices are cool, grind in a spice grinder. For this recipe, you will only need 1 teaspoon of the spice mixture but you can store any extra in a jar or in a small pouch of foil for about 6 weeks and use in any recipes that call for garam masala. Dry roast the cassia bark, cardamom and cloves in a heavy-based saucepan over a low heat. As soon as the tips of the cloves start to swell and become a lighter shade of brown, immediately tip the spices onto a plate to cool. When the spices are cool, grind in a spice grinder. For this recipe, you will only need 1 teaspoon of the spice mixture but you can store any extra in a jar or in a small pouch of foil for about 6 weeks and use in any recipes that call for garam masala. Heat the ghee and oil in a deep frying pan over a medium heat. Before adding each prawn to the pan, give it a gentle shake to get rid of any excess liquid, then fry the prawns in the pan one at a time. Do not overcook the prawns – cook them quickly on both sides until they just turn opaque. Using a slotted spoon, transfer each cooked prawn to a plate. Heat the ghee and oil in a deep frying pan over a medium heat. Before adding each prawn to the pan, give it a gentle shake to get rid of any excess liquid, then fry the prawns in the pan one at a time. Do not overcook the prawns – cook them quickly on both sides until they just turn opaque. Using a slotted spoon, transfer each cooked prawn to a plate. Add the onion paste to the same frying pan and cook for 10 minutes. Add the bay leaves, the ginger and garlic pastes, chilli powder and the remaining turmeric and salt. Cook for 3–5 minutes until the raw smell of the ginger and garlic has gone. Add the warm water and bring to the boil, then lower the heat and simmer until the oil comes to the surface, stirring to prevent the paste from sticking to the base of the pan. Add the onion paste to the same frying pan and cook for 10 minutes. Add the bay leaves, the ginger and garlic pastes, chilli powder and the remaining turmeric and salt. Cook for 3–5 minutes until the raw smell of the ginger and garlic has gone. Add the warm water and bring to the boil, then lower the heat and simmer until the oil comes to the surface, stirring to prevent the paste from sticking to the base of the pan. Add the coconut milk and green chillies, bring back to the boil, then simmer, uncovered, for about 20 minutes until thickened. Add the prawns, lower the heat, cover and simmer for 5 minutes. Remove the lid, sprinkle in the sugar and 1 teaspoon of the garam masala spice mixture and mix well. Add the coconut milk and green chillies, bring back to the boil, then simmer, uncovered, for about 20 minutes until thickened. Add the prawns, lower the heat, cover and simmer for 5 minutes. Remove the lid, sprinkle in the sugar and 1 teaspoon of the garam masala spice mixture and mix well. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days. Serve the prawn curry with the rice and chutney on the side. Serve the prawn curry with the rice and chutney on the side. | {
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"title": "Golda chingri malaikari with anaras jhal chutney recipe",
"content": "To make the golda chingri malaikari, mix together half of the turmeric and salt in a small bowl. Place the prawns in a large bowl and rub the turmeric mixture all over the prawns. Set aside. Put the onions in a food processor or blender and blitz to a paste. Set aside.Dry roast the cassia bark, cardamom and cloves in a heavy-based saucepan over a low heat. As soon as the tips of the cloves start to swell and become a lighter shade of brown, immediately tip the spices onto a plate to cool. When the spices are cool, grind in a spice grinder. For this recipe, you will only need 1 teaspoon of the spice mixture but you can store any extra in a jar or in a small pouch of foil for about 6 weeks and use in any recipes that call for garam masala.Heat the ghee and oil in a deep frying pan over a medium heat. Before adding each prawn to the pan, give it a gentle shake to get rid of any excess liquid, then fry the prawns in the pan one at a time. Do not overcook the prawns – cook them quickly on both sides until they just turn opaque. Using a slotted spoon, transfer each cooked prawn to a plate. Add the onion paste to the same frying pan and cook for 10 minutes. Add the bay leaves, the ginger and garlic pastes, chilli powder and the remaining turmeric and salt. Cook for 3–5 minutes until the raw smell of the ginger and garlic has gone. Add the warm water and bring to the boil, then lower the heat and simmer until the oil comes to the surface, stirring to prevent the paste from sticking to the base of the pan. Add the coconut milk and green chillies, bring back to the boil, then simmer, uncovered, for about 20 minutes until thickened. Add the prawns, lower the heat, cover and simmer for 5 minutes. Remove the lid, sprinkle in the sugar and 1 teaspoon of the garam masala spice mixture and mix well. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days.Serve the prawn curry with the rice and chutney on the side. To make the golda chingri malaikari, mix together half of the turmeric and salt in a small bowl. Place the prawns in a large bowl and rub the turmeric mixture all over the prawns. Set aside. Put the onions in a food processor or blender and blitz to a paste. Set aside. To make the golda chingri malaikari, mix together half of the turmeric and salt in a small bowl. Place the prawns in a large bowl and rub the turmeric mixture all over the prawns. Set aside. Put the onions in a food processor or blender and blitz to a paste. Set aside. Dry roast the cassia bark, cardamom and cloves in a heavy-based saucepan over a low heat. As soon as the tips of the cloves start to swell and become a lighter shade of brown, immediately tip the spices onto a plate to cool. When the spices are cool, grind in a spice grinder. For this recipe, you will only need 1 teaspoon of the spice mixture but you can store any extra in a jar or in a small pouch of foil for about 6 weeks and use in any recipes that call for garam masala. Dry roast the cassia bark, cardamom and cloves in a heavy-based saucepan over a low heat. As soon as the tips of the cloves start to swell and become a lighter shade of brown, immediately tip the spices onto a plate to cool. When the spices are cool, grind in a spice grinder. For this recipe, you will only need 1 teaspoon of the spice mixture but you can store any extra in a jar or in a small pouch of foil for about 6 weeks and use in any recipes that call for garam masala. Heat the ghee and oil in a deep frying pan over a medium heat. Before adding each prawn to the pan, give it a gentle shake to get rid of any excess liquid, then fry the prawns in the pan one at a time. Do not overcook the prawns – cook them quickly on both sides until they just turn opaque. Using a slotted spoon, transfer each cooked prawn to a plate. Heat the ghee and oil in a deep frying pan over a medium heat. Before adding each prawn to the pan, give it a gentle shake to get rid of any excess liquid, then fry the prawns in the pan one at a time. Do not overcook the prawns – cook them quickly on both sides until they just turn opaque. Using a slotted spoon, transfer each cooked prawn to a plate. Add the onion paste to the same frying pan and cook for 10 minutes. Add the bay leaves, the ginger and garlic pastes, chilli powder and the remaining turmeric and salt. Cook for 3–5 minutes until the raw smell of the ginger and garlic has gone. Add the warm water and bring to the boil, then lower the heat and simmer until the oil comes to the surface, stirring to prevent the paste from sticking to the base of the pan. Add the onion paste to the same frying pan and cook for 10 minutes. Add the bay leaves, the ginger and garlic pastes, chilli powder and the remaining turmeric and salt. Cook for 3–5 minutes until the raw smell of the ginger and garlic has gone. Add the warm water and bring to the boil, then lower the heat and simmer until the oil comes to the surface, stirring to prevent the paste from sticking to the base of the pan. Add the coconut milk and green chillies, bring back to the boil, then simmer, uncovered, for about 20 minutes until thickened. Add the prawns, lower the heat, cover and simmer for 5 minutes. Remove the lid, sprinkle in the sugar and 1 teaspoon of the garam masala spice mixture and mix well. Add the coconut milk and green chillies, bring back to the boil, then simmer, uncovered, for about 20 minutes until thickened. Add the prawns, lower the heat, cover and simmer for 5 minutes. Remove the lid, sprinkle in the sugar and 1 teaspoon of the garam masala spice mixture and mix well. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days. Serve the prawn curry with the rice and chutney on the side. Serve the prawn curry with the rice and chutney on the side."
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} | d44470fecef3569c340fe81c64b29519f7eaf7045a014f3cd330a80acf7aa928 | Tangy tomato prawns recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tangy_tomato_prawns_23751_16x9.jpg Prawns need very little work, but as they take such a short time to cook, all the work must go into creating a simple and delicious sauce for the prawns to be enveloped in. This sauce is rich, tomatoey and tangy. 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped1 tsp salt1 lemon, juice only 1 tsp ground turmeric 2 tsp chilli powder 3 tsp tamarind paste 450g/1lb raw king prawns, peeled 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped 1 tsp salt 1 lemon, juice only 1 tsp ground turmeric 2 tsp chilli powder 3 tsp tamarind paste 450g/1lb raw king prawns, peeled large handful chopped fresh coriander large handful chopped fresh coriander Method To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Add the prawns and cook until they are pink and opaque.To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Add the prawns and cook until they are pink and opaque. Add the prawns and cook until they are pink and opaque. To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. | {
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"title": "Tangy tomato prawns recipe",
"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tangy_tomato_prawns_23751_16x9.jpg Prawns need very little work, but as they take such a short time to cook, all the work must go into creating a simple and delicious sauce for the prawns to be enveloped in. This sauce is rich, tomatoey and tangy. 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped1 tsp salt1 lemon, juice only 1 tsp ground turmeric 2 tsp chilli powder 3 tsp tamarind paste 450g/1lb raw king prawns, peeled 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped 1 tsp salt 1 lemon, juice only 1 tsp ground turmeric 2 tsp chilli powder 3 tsp tamarind paste 450g/1lb raw king prawns, peeled large handful chopped fresh coriander large handful chopped fresh coriander Method To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Add the prawns and cook until they are pink and opaque.To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Add the prawns and cook until they are pink and opaque. Add the prawns and cook until they are pink and opaque. To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. To serve, take off the heat and sprinkle with a handful of chopped fresh coriander."
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} | 67e0cc3b6464a63818a2f01d10e063d13f4e4c479ddec5d0604ba6c1268e3626 | Prawn dopiaza recipe
An average of 5.0 out of 5 stars from 10 ratings 1 tsp cumin seeds1 tsp coriander seeds1 tsp fennel seeds1 tsp fenugreek seeds1 tbsp vegetable oil5 onions, peeled, sliced1 garlic clove1 red birds'-eye chilli440g/1lb canned chopped tomatoes 2.5cm/1in piece fresh ginger1 tsp ground turmeric300ml/10fl oz vegetable stock100g/3½oz clear honey75g/2¾oz unsalted butter300g/10½oz king prawns, heads and shells removed, de-veined100g/3oz fresh peas, removed from their pods 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp fenugreek seeds 1 tbsp vegetable oil 5 onions, peeled, sliced 1 garlic clove 1 red birds'-eye chilli 440g/1lb canned chopped tomatoes 2.5cm/1in piece fresh ginger 1 tsp ground turmeric 300ml/10fl oz vegetable stock 100g/3½oz clear honey 75g/2¾oz unsalted butter 300g/10½oz king prawns, heads and shells removed, de-veined 100g/3oz fresh peas, removed from their pods 330g/12oz pilau rice, cooked according to packet instructions6 tbsp chopped fresh coriander leaves 330g/12oz pilau rice, cooked according to packet instructions 6 tbsp chopped fresh coriander leaves Method For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant. Transfer the fried spices to a mortar and pestle and grind to a powder. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown.Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened.Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth.Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce.Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander. For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant. For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant. Transfer the fried spices to a mortar and pestle and grind to a powder. Transfer the fried spices to a mortar and pestle and grind to a powder. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown. Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened. Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened. Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices. Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices. Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly. Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth. Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce. Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce. Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce. Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander. | {
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"title": "Prawn dopiaza recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings 1 tsp cumin seeds1 tsp coriander seeds1 tsp fennel seeds1 tsp fenugreek seeds1 tbsp vegetable oil5 onions, peeled, sliced1 garlic clove1 red birds'-eye chilli440g/1lb canned chopped tomatoes 2.5cm/1in piece fresh ginger1 tsp ground turmeric300ml/10fl oz vegetable stock100g/3½oz clear honey75g/2¾oz unsalted butter300g/10½oz king prawns, heads and shells removed, de-veined100g/3oz fresh peas, removed from their pods 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp fenugreek seeds 1 tbsp vegetable oil 5 onions, peeled, sliced 1 garlic clove 1 red birds'-eye chilli 440g/1lb canned chopped tomatoes 2.5cm/1in piece fresh ginger 1 tsp ground turmeric 300ml/10fl oz vegetable stock 100g/3½oz clear honey 75g/2¾oz unsalted butter 300g/10½oz king prawns, heads and shells removed, de-veined 100g/3oz fresh peas, removed from their pods 330g/12oz pilau rice, cooked according to packet instructions6 tbsp chopped fresh coriander leaves 330g/12oz pilau rice, cooked according to packet instructions 6 tbsp chopped fresh coriander leaves Method For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant. Transfer the fried spices to a mortar and pestle and grind to a powder. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown.Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened.Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth.Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce.Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander. For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant. For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant. Transfer the fried spices to a mortar and pestle and grind to a powder. Transfer the fried spices to a mortar and pestle and grind to a powder. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown. Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened. Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened. Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices. Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices. Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly. Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth. Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce. Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce. Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce. Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander."
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} | 36b0ce877d53f26820f438d2055bed95208ca9b7fbca86c0cf02f7f09cff3fea | Fennel and feta linguine recipe
An average of 4.4 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fennel_and_feta_linguini_59137_16x9.jpg A light fresh dish, full of sweet fried flavour - makes a great weeknight dinner. 200g/7oz linguine1 fennel bulb1 banana shallot2 tbsp olive oil15 basil leaves100g/3½oz feta cheese 200g/7oz linguine 1 fennel bulb 1 banana shallot 2 tbsp olive oil 15 basil leaves 100g/3½oz feta cheese Method Cook the pasta in a pan of boiling, salted water, according to packet instructions.Slice the fennel and shallot, and fry in the oil until soft.Tear the basil over the fennel and shallot and crumble in the feta.When the pasta is cooked, drain and combine with the shallot and fennel. Cook the pasta in a pan of boiling, salted water, according to packet instructions. Cook the pasta in a pan of boiling, salted water, according to packet instructions. Slice the fennel and shallot, and fry in the oil until soft. Slice the fennel and shallot, and fry in the oil until soft. Tear the basil over the fennel and shallot and crumble in the feta. Tear the basil over the fennel and shallot and crumble in the feta. When the pasta is cooked, drain and combine with the shallot and fennel. When the pasta is cooked, drain and combine with the shallot and fennel. | {
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"type": "HowTo",
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"title": "Fennel and feta linguine recipe",
"content": "An average of 4.4 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fennel_and_feta_linguini_59137_16x9.jpg A light fresh dish, full of sweet fried flavour - makes a great weeknight dinner. 200g/7oz linguine1 fennel bulb1 banana shallot2 tbsp olive oil15 basil leaves100g/3½oz feta cheese 200g/7oz linguine 1 fennel bulb 1 banana shallot 2 tbsp olive oil 15 basil leaves 100g/3½oz feta cheese Method Cook the pasta in a pan of boiling, salted water, according to packet instructions.Slice the fennel and shallot, and fry in the oil until soft.Tear the basil over the fennel and shallot and crumble in the feta.When the pasta is cooked, drain and combine with the shallot and fennel. Cook the pasta in a pan of boiling, salted water, according to packet instructions. Cook the pasta in a pan of boiling, salted water, according to packet instructions. Slice the fennel and shallot, and fry in the oil until soft. Slice the fennel and shallot, and fry in the oil until soft. Tear the basil over the fennel and shallot and crumble in the feta. Tear the basil over the fennel and shallot and crumble in the feta. When the pasta is cooked, drain and combine with the shallot and fennel. When the pasta is cooked, drain and combine with the shallot and fennel."
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} | 810c9a3ff371b96fe8f47f4c5dde6fa7a28b39fad1543a2f806553289cea3c47 | Whole roast duck with braised lettuce and potato pancakes recipe
An average of 3.3 out of 5 stars from 4 ratings This is a good dish for a birthday celebration when you want to push the boat out and cook something special. It’s inspired by Peking duck but with a British twist – swapping Chinese style pancakes for potato ones. Equipment and preparation: you will need a wire rack which fits in a roasting tray. 1 whole English free range duck, trimmed, wings removedsalt1 tsp Sichuan peppercorns, ground300ml/10fl oz chicken or duck stock (preferably made with the giblets)6 sprigs thyme, leaves picked100g/3½ oz butter1 lemon, peel only4 Little Gem lettuces, cut in half lengthways and washed150g/5½oz clear honey75g/2½oz soy sauce250g/9oz cold baked potato, flesh only, mashed75g/2½ oz plain flour1 tsp baking powder2 free-range eggs125ml/4fl oz milksalt and pepper to tasteoil, for cooking 1 whole English free range duck, trimmed, wings removed salt 1 tsp Sichuan peppercorns, ground 300ml/10fl oz chicken or duck stock (preferably made with the giblets) 6 sprigs thyme, leaves picked 100g/3½ oz butter 1 lemon, peel only 4 Little Gem lettuces, cut in half lengthways and washed 150g/5½oz clear honey 75g/2½oz soy sauce 250g/9oz cold baked potato, flesh only, mashed 75g/2½ oz plain flour 1 tsp baking powder 2 free-range eggs 125ml/4fl oz milk salt and pepper to taste oil, for cooking Method Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes.Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Place the lettuce into the stock and cover with a lid or tin foil. Turn the heat down and braise on the hob for 8-10 minutes, or until the lettuce starts to wilt. Remove from the heat and keep warm until ready to serve.Remove ninety percent of the duck fat from the roasting tin and pour the honey over the duck. Turn the oven up to 180C/350F/Gas 4 and put the duck back into the oven for a further 15-20 minutes, basting every five minutes and making sure the honey doesn’t burn. On the final baste, drizzle the soy sauce over the duck. When cooked, remove the duck from the oven and set aside to rest.While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking powder together. In a separate bowl or jug, whisk the eggs and milk together. Pour into the mash and flour mixture and gently stir to make a batter (don't worry about a few lumps). Season with salt and pepper to taste. Fry spoonfuls of the batter mix in a non-stick frying pan with a little oil until golden-brown on each side. Remove from the heat and keep warm.Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in. Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Place the lettuce into the stock and cover with a lid or tin foil. Turn the heat down and braise on the hob for 8-10 minutes, or until the lettuce starts to wilt. Remove from the heat and keep warm until ready to serve. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Place the lettuce into the stock and cover with a lid or tin foil. Turn the heat down and braise on the hob for 8-10 minutes, or until the lettuce starts to wilt. Remove from the heat and keep warm until ready to serve. Remove ninety percent of the duck fat from the roasting tin and pour the honey over the duck. Turn the oven up to 180C/350F/Gas 4 and put the duck back into the oven for a further 15-20 minutes, basting every five minutes and making sure the honey doesn’t burn. On the final baste, drizzle the soy sauce over the duck. When cooked, remove the duck from the oven and set aside to rest. Remove ninety percent of the duck fat from the roasting tin and pour the honey over the duck. Turn the oven up to 180C/350F/Gas 4 and put the duck back into the oven for a further 15-20 minutes, basting every five minutes and making sure the honey doesn’t burn. On the final baste, drizzle the soy sauce over the duck. When cooked, remove the duck from the oven and set aside to rest. While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking powder together. In a separate bowl or jug, whisk the eggs and milk together. Pour into the mash and flour mixture and gently stir to make a batter (don't worry about a few lumps). Season with salt and pepper to taste. Fry spoonfuls of the batter mix in a non-stick frying pan with a little oil until golden-brown on each side. Remove from the heat and keep warm. While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking powder together. In a separate bowl or jug, whisk the eggs and milk together. Pour into the mash and flour mixture and gently stir to make a batter (don't worry about a few lumps). Season with salt and pepper to taste. Fry spoonfuls of the batter mix in a non-stick frying pan with a little oil until golden-brown on each side. Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in. Recipe tips Although the total cooking time for the duck is 1½ hours, you can keep it in the oven for up to 2½ hours without it spoiling as it is cooked at a low heat. For the pancakes, you can make the batter in advance and leave it to rest for up to an hour. | {
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"title": "Whole roast duck with braised lettuce and potato pancakes recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings This is a good dish for a birthday celebration when you want to push the boat out and cook something special. It’s inspired by Peking duck but with a British twist – swapping Chinese style pancakes for potato ones. Equipment and preparation: you will need a wire rack which fits in a roasting tray. 1 whole English free range duck, trimmed, wings removedsalt1 tsp Sichuan peppercorns, ground300ml/10fl oz chicken or duck stock (preferably made with the giblets)6 sprigs thyme, leaves picked100g/3½ oz butter1 lemon, peel only4 Little Gem lettuces, cut in half lengthways and washed150g/5½oz clear honey75g/2½oz soy sauce250g/9oz cold baked potato, flesh only, mashed75g/2½ oz plain flour1 tsp baking powder2 free-range eggs125ml/4fl oz milksalt and pepper to tasteoil, for cooking 1 whole English free range duck, trimmed, wings removed salt 1 tsp Sichuan peppercorns, ground 300ml/10fl oz chicken or duck stock (preferably made with the giblets) 6 sprigs thyme, leaves picked 100g/3½ oz butter 1 lemon, peel only 4 Little Gem lettuces, cut in half lengthways and washed 150g/5½oz clear honey 75g/2½oz soy sauce 250g/9oz cold baked potato, flesh only, mashed 75g/2½ oz plain flour 1 tsp baking powder 2 free-range eggs 125ml/4fl oz milk salt and pepper to taste oil, for cooking Method Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes.Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Place the lettuce into the stock and cover with a lid or tin foil. Turn the heat down and braise on the hob for 8-10 minutes, or until the lettuce starts to wilt. Remove from the heat and keep warm until ready to serve.Remove ninety percent of the duck fat from the roasting tin and pour the honey over the duck. Turn the oven up to 180C/350F/Gas 4 and put the duck back into the oven for a further 15-20 minutes, basting every five minutes and making sure the honey doesn’t burn. On the final baste, drizzle the soy sauce over the duck. When cooked, remove the duck from the oven and set aside to rest.While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking powder together. In a separate bowl or jug, whisk the eggs and milk together. Pour into the mash and flour mixture and gently stir to make a batter (don't worry about a few lumps). Season with salt and pepper to taste. Fry spoonfuls of the batter mix in a non-stick frying pan with a little oil until golden-brown on each side. Remove from the heat and keep warm.Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in. Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Place the lettuce into the stock and cover with a lid or tin foil. Turn the heat down and braise on the hob for 8-10 minutes, or until the lettuce starts to wilt. Remove from the heat and keep warm until ready to serve. While the duck is roasting, bring the duck or chicken stock up to the boil with the thyme, butter and peeled rind from one lemon. Place the lettuce into the stock and cover with a lid or tin foil. Turn the heat down and braise on the hob for 8-10 minutes, or until the lettuce starts to wilt. Remove from the heat and keep warm until ready to serve. Remove ninety percent of the duck fat from the roasting tin and pour the honey over the duck. Turn the oven up to 180C/350F/Gas 4 and put the duck back into the oven for a further 15-20 minutes, basting every five minutes and making sure the honey doesn’t burn. On the final baste, drizzle the soy sauce over the duck. When cooked, remove the duck from the oven and set aside to rest. Remove ninety percent of the duck fat from the roasting tin and pour the honey over the duck. Turn the oven up to 180C/350F/Gas 4 and put the duck back into the oven for a further 15-20 minutes, basting every five minutes and making sure the honey doesn’t burn. On the final baste, drizzle the soy sauce over the duck. When cooked, remove the duck from the oven and set aside to rest. While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking powder together. In a separate bowl or jug, whisk the eggs and milk together. Pour into the mash and flour mixture and gently stir to make a batter (don't worry about a few lumps). Season with salt and pepper to taste. Fry spoonfuls of the batter mix in a non-stick frying pan with a little oil until golden-brown on each side. Remove from the heat and keep warm. While the duck is resting make the potato pancakes. Mix the cold mash, flour and baking powder together. In a separate bowl or jug, whisk the eggs and milk together. Pour into the mash and flour mixture and gently stir to make a batter (don't worry about a few lumps). Season with salt and pepper to taste. Fry spoonfuls of the batter mix in a non-stick frying pan with a little oil until golden-brown on each side. Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in. Recipe tips Although the total cooking time for the duck is 1½ hours, you can keep it in the oven for up to 2½ hours without it spoiling as it is cooked at a low heat. For the pancakes, you can make the batter in advance and leave it to rest for up to an hour."
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} | bdbe0381ec88e136d19fc9657cc794a6c6b8b40569d5d0e4850ee5fb3a736a10 | Stuffed chicken thighs with lemon sauce recipe
An average of 4.4 out of 5 stars from 5 ratings Chicken thighs are full of flavour and much cheaper than chicken breasts. Mary Berry shows you how to transform this cheap cut into a luxurious supper. Serve with new potatoes and green beans. 350g/12oz pork sausage meat4 tbsp chopped parsley2 tsp chopped thyme leaves½ large lemon, grated zest only50g/1¾oz Parmesan cheese, grated8 skinless and boneless chicken thighs8 rashers of smoked streaky bacon2 tsp runny honeysalt and freshly ground black pepper 350g/12oz pork sausage meat 4 tbsp chopped parsley 2 tsp chopped thyme leaves ½ large lemon, grated zest only 50g/1¾oz Parmesan cheese, grated 8 skinless and boneless chicken thighs 8 rashers of smoked streaky bacon 2 tsp runny honey salt and freshly ground black pepper 50g/1¾oz butter1 onion, finely chopped40g/1½oz plain flour450ml/16fl oz hot chicken stock4 tbsp double cream½ large lemon, juice only1 tbsp chopped parsley 50g/1¾oz butter 1 onion, finely chopped 40g/1½oz plain flour 450ml/16fl oz hot chicken stock 4 tbsp double cream ½ large lemon, juice only 1 tbsp chopped parsley Method For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper.Put the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs).Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it.Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken.Arrange the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes.While the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear.Pour in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs. For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Put the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs). Put the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs). Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it. Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it. Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken. Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken. Arrange the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes. Arrange the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes. While the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear. While the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear. Pour in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs. Pour in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs. | {
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"title": "Stuffed chicken thighs with lemon sauce recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings Chicken thighs are full of flavour and much cheaper than chicken breasts. Mary Berry shows you how to transform this cheap cut into a luxurious supper. Serve with new potatoes and green beans. 350g/12oz pork sausage meat4 tbsp chopped parsley2 tsp chopped thyme leaves½ large lemon, grated zest only50g/1¾oz Parmesan cheese, grated8 skinless and boneless chicken thighs8 rashers of smoked streaky bacon2 tsp runny honeysalt and freshly ground black pepper 350g/12oz pork sausage meat 4 tbsp chopped parsley 2 tsp chopped thyme leaves ½ large lemon, grated zest only 50g/1¾oz Parmesan cheese, grated 8 skinless and boneless chicken thighs 8 rashers of smoked streaky bacon 2 tsp runny honey salt and freshly ground black pepper 50g/1¾oz butter1 onion, finely chopped40g/1½oz plain flour450ml/16fl oz hot chicken stock4 tbsp double cream½ large lemon, juice only1 tbsp chopped parsley 50g/1¾oz butter 1 onion, finely chopped 40g/1½oz plain flour 450ml/16fl oz hot chicken stock 4 tbsp double cream ½ large lemon, juice only 1 tbsp chopped parsley Method For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper.Put the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs).Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it.Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken.Arrange the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes.While the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear.Pour in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs. For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper. Put the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs). Put the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs). Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it. Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it. Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken. Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken. Arrange the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes. Arrange the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes. While the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear. While the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear. Pour in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs. Pour in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs."
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} | 982e38679c7534477131953b62d5f7e6143858d84af70045ce1e512c0c07543d | Pizzoccheri recipe
An average of 5.0 out of 5 stars from 2 ratings 1 small Savoy cabbage, finely chopped1 medium potato, peeled and chopped125g/4oz butter2 leeks, finely chopped2 fresh sage leaves450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle100g/3½oz bitto cheese or parmesan, grated175g/6oz fontina cheese, choppedsalt and freshly ground black pepper 1 small Savoy cabbage, finely chopped 1 medium potato, peeled and chopped 125g/4oz butter 2 leeks, finely chopped 2 fresh sage leaves 450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle 100g/3½oz bitto cheese or parmesan, grated 175g/6oz fontina cheese, chopped salt and freshly ground black pepper Method Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well.Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently.Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently.Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well. Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently. Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently. Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. | {
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"title": "Pizzoccheri recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 small Savoy cabbage, finely chopped1 medium potato, peeled and chopped125g/4oz butter2 leeks, finely chopped2 fresh sage leaves450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle100g/3½oz bitto cheese or parmesan, grated175g/6oz fontina cheese, choppedsalt and freshly ground black pepper 1 small Savoy cabbage, finely chopped 1 medium potato, peeled and chopped 125g/4oz butter 2 leeks, finely chopped 2 fresh sage leaves 450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle 100g/3½oz bitto cheese or parmesan, grated 175g/6oz fontina cheese, chopped salt and freshly ground black pepper Method Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well.Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently.Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently.Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well. Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently. Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently. Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve."
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} | 9665ba3c5786ae9f4ab6fd723782ebe39dea6f9c0d54b6adf0059b950f6d6833 | Stir-fried orange beef with egg-fried rice recipe
Put the rice into a lidded pot with enough water so that the level of water is about 2.5cm/1in above the top of the rice. (Measure with your thumb from the top of the rice. The water should come up to your knuckle.) Boil until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes.Spread the cooked rice on a baking tray, and when it is cool, transfer to the fridge until it is cold.Meanwhile, to make the orange beef, put the fillet slices into a bowl together with the soy sauce, Shaoxing rice wine, ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes.When you are ready to cook the rice, combine the egg, sesame oil and half the salt in a small bowl and set aside.Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through.Next drizzle in the egg mixture and continue to fry for 2-3 minutes, stirring gently, or until the eggs have set. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn onto a serving platter.To cook the beef, heat a wok or large frying-pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve over a bowl. Pour off most of the oil, leaving about 2 teaspoons.Reheat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds. Then return the beef to the pan, and add the rest of the remaining ingredients and stir-fry for 4 minutes, mixing well.Serve the dish at once with the rice. Put the rice into a lidded pot with enough water so that the level of water is about 2.5cm/1in above the top of the rice. (Measure with your thumb from the top of the rice. The water should come up to your knuckle.) Boil until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. Put the rice into a lidded pot with enough water so that the level of water is about 2.5cm/1in above the top of the rice. (Measure with your thumb from the top of the rice. The water should come up to your knuckle.) Boil until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. Spread the cooked rice on a baking tray, and when it is cool, transfer to the fridge until it is cold. Spread the cooked rice on a baking tray, and when it is cool, transfer to the fridge until it is cold. Meanwhile, to make the orange beef, put the fillet slices into a bowl together with the soy sauce, Shaoxing rice wine, ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes. Meanwhile, to make the orange beef, put the fillet slices into a bowl together with the soy sauce, Shaoxing rice wine, ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes. When you are ready to cook the rice, combine the egg, sesame oil and half the salt in a small bowl and set aside. When you are ready to cook the rice, combine the egg, sesame oil and half the salt in a small bowl and set aside. Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through. Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through. Next drizzle in the egg mixture and continue to fry for 2-3 minutes, stirring gently, or until the eggs have set. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn onto a serving platter. Next drizzle in the egg mixture and continue to fry for 2-3 minutes, stirring gently, or until the eggs have set. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn onto a serving platter. To cook the beef, heat a wok or large frying-pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve over a bowl. Pour off most of the oil, leaving about 2 teaspoons. To cook the beef, heat a wok or large frying-pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve over a bowl. Pour off most of the oil, leaving about 2 teaspoons. Reheat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds. Then return the beef to the pan, and add the rest of the remaining ingredients and stir-fry for 4 minutes, mixing well. Reheat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds. Then return the beef to the pan, and add the rest of the remaining ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once with the rice. Serve the dish at once with the rice. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stir-fried orange beef with egg-fried rice recipe",
"content": "Put the rice into a lidded pot with enough water so that the level of water is about 2.5cm/1in above the top of the rice. (Measure with your thumb from the top of the rice. The water should come up to your knuckle.) Boil until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes.Spread the cooked rice on a baking tray, and when it is cool, transfer to the fridge until it is cold.Meanwhile, to make the orange beef, put the fillet slices into a bowl together with the soy sauce, Shaoxing rice wine, ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes.When you are ready to cook the rice, combine the egg, sesame oil and half the salt in a small bowl and set aside.Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through.Next drizzle in the egg mixture and continue to fry for 2-3 minutes, stirring gently, or until the eggs have set. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn onto a serving platter.To cook the beef, heat a wok or large frying-pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve over a bowl. Pour off most of the oil, leaving about 2 teaspoons.Reheat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds. Then return the beef to the pan, and add the rest of the remaining ingredients and stir-fry for 4 minutes, mixing well.Serve the dish at once with the rice. Put the rice into a lidded pot with enough water so that the level of water is about 2.5cm/1in above the top of the rice. (Measure with your thumb from the top of the rice. The water should come up to your knuckle.) Boil until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. Put the rice into a lidded pot with enough water so that the level of water is about 2.5cm/1in above the top of the rice. (Measure with your thumb from the top of the rice. The water should come up to your knuckle.) Boil until most of the surface liquid has evaporated. This should take about 10 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. Spread the cooked rice on a baking tray, and when it is cool, transfer to the fridge until it is cold. Spread the cooked rice on a baking tray, and when it is cool, transfer to the fridge until it is cold. Meanwhile, to make the orange beef, put the fillet slices into a bowl together with the soy sauce, Shaoxing rice wine, ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes. Meanwhile, to make the orange beef, put the fillet slices into a bowl together with the soy sauce, Shaoxing rice wine, ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes. When you are ready to cook the rice, combine the egg, sesame oil and half the salt in a small bowl and set aside. When you are ready to cook the rice, combine the egg, sesame oil and half the salt in a small bowl and set aside. Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through. Heat a wok or large frying-pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through. Next drizzle in the egg mixture and continue to fry for 2-3 minutes, stirring gently, or until the eggs have set. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn onto a serving platter. Next drizzle in the egg mixture and continue to fry for 2-3 minutes, stirring gently, or until the eggs have set. Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, turn onto a serving platter. To cook the beef, heat a wok or large frying-pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve over a bowl. Pour off most of the oil, leaving about 2 teaspoons. To cook the beef, heat a wok or large frying-pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve over a bowl. Pour off most of the oil, leaving about 2 teaspoons. Reheat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds. Then return the beef to the pan, and add the rest of the remaining ingredients and stir-fry for 4 minutes, mixing well. Reheat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds. Then return the beef to the pan, and add the rest of the remaining ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once with the rice. Serve the dish at once with the rice."
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} | 2a29abb4e9129c486b894d72b751f3d5940c9f190fbecc573ec8dc3602b07c22 | Pot-roast hogget with barley recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017wjff.jpg Hogget is simply meat from a sheep between one and two years old – it’s incredibly flavoursome and makes a delicious pot-roast. 2 tbsp sunflower oil1 onion, chopped2 sticks celery, trimmed and cut into 1cm/½in slices3 carrots, peeled and cut into 1.5cm/¾in chunks2 parsnips, peeled and cut into 1.5cm/¾in chunks2 turnips, peeled and cut into 1.5cm/¾in chunks2 garlic cloves, finely sliced1.2kg/2lb 12oz shank-end leg hogget1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepper500ml/18fl oz dry cider800ml/1½ pints lamb stock, made with 1 lamb stock cube1 tbsp finely chopped fresh thyme leaves1 tbsp finely chopped fresh rosemary leaves1 bay leaf 125g/4½oz pearl barleyroughly chopped parsley leaves, to garnish 2 tbsp sunflower oil 1 onion, chopped 2 sticks celery, trimmed and cut into 1cm/½in slices 3 carrots, peeled and cut into 1.5cm/¾in chunks 2 parsnips, peeled and cut into 1.5cm/¾in chunks 2 turnips, peeled and cut into 1.5cm/¾in chunks 2 garlic cloves, finely sliced 1.2kg/2lb 12oz shank-end leg hogget 1 tsp flaked sea salt, plus extra to season freshly ground black pepper 500ml/18fl oz dry cider 800ml/1½ pints lamb stock, made with 1 lamb stock cube 1 tbsp finely chopped fresh thyme leaves 1 tbsp finely chopped fresh rosemary leaves 1 bay leaf 125g/4½oz pearl barley roughly chopped parsley leaves, to garnish Method Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside.Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour.Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes.Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour. Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes. Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes. Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. | {
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"title": "Pot-roast hogget with barley recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017wjff.jpg Hogget is simply meat from a sheep between one and two years old – it’s incredibly flavoursome and makes a delicious pot-roast. 2 tbsp sunflower oil1 onion, chopped2 sticks celery, trimmed and cut into 1cm/½in slices3 carrots, peeled and cut into 1.5cm/¾in chunks2 parsnips, peeled and cut into 1.5cm/¾in chunks2 turnips, peeled and cut into 1.5cm/¾in chunks2 garlic cloves, finely sliced1.2kg/2lb 12oz shank-end leg hogget1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepper500ml/18fl oz dry cider800ml/1½ pints lamb stock, made with 1 lamb stock cube1 tbsp finely chopped fresh thyme leaves1 tbsp finely chopped fresh rosemary leaves1 bay leaf 125g/4½oz pearl barleyroughly chopped parsley leaves, to garnish 2 tbsp sunflower oil 1 onion, chopped 2 sticks celery, trimmed and cut into 1cm/½in slices 3 carrots, peeled and cut into 1.5cm/¾in chunks 2 parsnips, peeled and cut into 1.5cm/¾in chunks 2 turnips, peeled and cut into 1.5cm/¾in chunks 2 garlic cloves, finely sliced 1.2kg/2lb 12oz shank-end leg hogget 1 tsp flaked sea salt, plus extra to season freshly ground black pepper 500ml/18fl oz dry cider 800ml/1½ pints lamb stock, made with 1 lamb stock cube 1 tbsp finely chopped fresh thyme leaves 1 tbsp finely chopped fresh rosemary leaves 1 bay leaf 125g/4½oz pearl barley roughly chopped parsley leaves, to garnish Method Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside.Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour.Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes.Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour. Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour. Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes. Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes. Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve. Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve."
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} | ec2d5cc121c57693d56e2539043eb70915b0c130f9ada743db924914b63d5299 | Spiced pecan marzipan recipe
An average of 5.0 out of 5 stars from 1 rating Dan Lepard's pecan marizpan gives a richer, more grown-up taste to your cakes than regular almond marzipan. 200g/7oz finely ground pecans, or half walnuts and half pecans100g/3½oz icing sugar125g4½oz soft brown sugar3 free-range egg yolks2 tsp liquid glucose1 tbsp honey1 tsp glycerine1-2 tsp ground cinnamon2 tsp vanilla extract 200g/7oz finely ground pecans, or half walnuts and half pecans 100g/3½oz icing sugar 125g4½oz soft brown sugar 3 free-range egg yolks 2 tsp liquid glucose 1 tbsp honey 1 tsp glycerine 1-2 tsp ground cinnamon 2 tsp vanilla extract Method Combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. Combine the ground pecans and icing sugar in a bowl and mix together. Combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. | {
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"title": "Spiced pecan marzipan recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Dan Lepard's pecan marizpan gives a richer, more grown-up taste to your cakes than regular almond marzipan. 200g/7oz finely ground pecans, or half walnuts and half pecans100g/3½oz icing sugar125g4½oz soft brown sugar3 free-range egg yolks2 tsp liquid glucose1 tbsp honey1 tsp glycerine1-2 tsp ground cinnamon2 tsp vanilla extract 200g/7oz finely ground pecans, or half walnuts and half pecans 100g/3½oz icing sugar 125g4½oz soft brown sugar 3 free-range egg yolks 2 tsp liquid glucose 1 tbsp honey 1 tsp glycerine 1-2 tsp ground cinnamon 2 tsp vanilla extract Method Combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. Combine the ground pecans and icing sugar in a bowl and mix together. Combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using."
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} | d0f38e69f769c9b9fe8984b59e3b1be2769a7806160c4482b69127eb2609ed21 | Gingerbread cookies recipe
Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly.Preheat the oven to 180C/160C Fan/Gas 4.Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes.Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool.To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border.Leave to set before threading strawberry laces through the holes. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. Leave to set before threading strawberry laces through the holes. Leave to set before threading strawberry laces through the holes. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Gingerbread cookies recipe",
"content": "Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly.Preheat the oven to 180C/160C Fan/Gas 4.Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes.Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool.To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border.Leave to set before threading strawberry laces through the holes. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. Leave to set before threading strawberry laces through the holes. Leave to set before threading strawberry laces through the holes."
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} | 210601eeb9699a1be6436a53a20be495af7fc023ac02b7e4a0c0b99c7e0a542f | Two-step buttercream recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/two-step_buttercream_19730_16x9.jpg Dan Lepard's buttercream is firm and easy to pipe and decorate with. The baking margarine help the mixture to cream well without splitting and holds it firmer at room temperature than if only butter is used. 300g/10½oz icing sugar25g/1oz liquid glucose50g/1¾oz condensed milk2 tsp vanilla extract or other flavouring200g/7oz unsalted butter, softened100g/3½oz baking margarine, softened200g/7oz icing sugar100ml/3¾fl oz double creamcolouring and flavouring 300g/10½oz icing sugar 25g/1oz liquid glucose 50g/1¾oz condensed milk 2 tsp vanilla extract or other flavouring 200g/7oz unsalted butter, softened 100g/3½oz baking margarine, softened 200g/7oz icing sugar 100ml/3¾fl oz double cream colouring and flavouring Method Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. | {
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"title": "Two-step buttercream recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/two-step_buttercream_19730_16x9.jpg Dan Lepard's buttercream is firm and easy to pipe and decorate with. The baking margarine help the mixture to cream well without splitting and holds it firmer at room temperature than if only butter is used. 300g/10½oz icing sugar25g/1oz liquid glucose50g/1¾oz condensed milk2 tsp vanilla extract or other flavouring200g/7oz unsalted butter, softened100g/3½oz baking margarine, softened200g/7oz icing sugar100ml/3¾fl oz double creamcolouring and flavouring 300g/10½oz icing sugar 25g/1oz liquid glucose 50g/1¾oz condensed milk 2 tsp vanilla extract or other flavouring 200g/7oz unsalted butter, softened 100g/3½oz baking margarine, softened 200g/7oz icing sugar 100ml/3¾fl oz double cream colouring and flavouring Method Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm."
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} | e404d099d0d2f1ddf2a6d18b392bb442b34b32e6714f962c2ebb8d2282c02e0e | Pollock and potted shrimp butter recipe
An average of 5.0 out of 5 stars from 2 ratings This flavour-packed fancy fish supper is made with a rather generous amount of butter! 375g/13oz unsalted butter, softenedfreshly grated nutmeg, to taste1 lemon, zest and juice¼ tsp cayenne pepper150g/5½oz brown shrimpssalt and freshly ground black pepper 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and juice ¼ tsp cayenne pepper 150g/5½oz brown shrimps salt and freshly ground black pepper 2 large fillets brill, skin removedflavoured butter (see above) 2 large fillets brill, skin removed flavoured butter (see above) dash oil1 slice bread, cut into pieces 1 tbsp small capers 1 lemon, segmented1 sprig flatleaf parsley, leaves onlyhandful brown shrimps dash oil 1 slice bread, cut into pieces 1 tbsp small capers 1 lemon, segmented 1 sprig flatleaf parsley, leaves only handful brown shrimps mashed potato mashed potato Method To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use.To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest.To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use. To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use. To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest. To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pollock and potted shrimp butter recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This flavour-packed fancy fish supper is made with a rather generous amount of butter! 375g/13oz unsalted butter, softenedfreshly grated nutmeg, to taste1 lemon, zest and juice¼ tsp cayenne pepper150g/5½oz brown shrimpssalt and freshly ground black pepper 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and juice ¼ tsp cayenne pepper 150g/5½oz brown shrimps salt and freshly ground black pepper 2 large fillets brill, skin removedflavoured butter (see above) 2 large fillets brill, skin removed flavoured butter (see above) dash oil1 slice bread, cut into pieces 1 tbsp small capers 1 lemon, segmented1 sprig flatleaf parsley, leaves onlyhandful brown shrimps dash oil 1 slice bread, cut into pieces 1 tbsp small capers 1 lemon, segmented 1 sprig flatleaf parsley, leaves only handful brown shrimps mashed potato mashed potato Method To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use.To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest.To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use. To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use. To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest. Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest. To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well. Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice). Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice)."
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} | ddb6899ab49260dc9224df1917ad872dbcf7d43367e8b85ac164a29da5f106a4 | Floating islands recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/floating_islands_01988_16x9.jpg My favourite dessert as a child and one that was made as a real treat was oeufs à la neige, floating islands. The smell of caramel cooking always brings back childhood memories. 750ml/1⅓ pint milk1 vanilla pod, seeds only8 free-range egg yolks190g/7oz caster sugar 750ml/1⅓ pint milk 1 vanilla pod, seeds only 8 free-range egg yolks 190g/7oz caster sugar 500ml/18fl oz milk 1 tbsp caster sugar 500ml/18fl oz milk 1 tbsp caster sugar 8 free-range egg whites190g/7oz caster sugar 8 free-range egg whites 190g/7oz caster sugar 75g/2½oz caster sugar 75g/2½oz caster sugar Method For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes.Whisk together the egg yolks and sugar in a mixing bowl.Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate.For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar.For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy.Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain.For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn.Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk together the egg yolks and sugar in a mixing bowl. Whisk together the egg yolks and sugar in a mixing bowl. Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate. Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate. For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar. For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar. For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain. Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain. For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise. Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise. Recommended wines Louis Roederer demi sec champagne; Billecart-Salmon, demi sec champagne; Domaine de Durban, Muscat de Beaumes-de-Venise 2009. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Floating islands recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/floating_islands_01988_16x9.jpg My favourite dessert as a child and one that was made as a real treat was oeufs à la neige, floating islands. The smell of caramel cooking always brings back childhood memories. 750ml/1⅓ pint milk1 vanilla pod, seeds only8 free-range egg yolks190g/7oz caster sugar 750ml/1⅓ pint milk 1 vanilla pod, seeds only 8 free-range egg yolks 190g/7oz caster sugar 500ml/18fl oz milk 1 tbsp caster sugar 500ml/18fl oz milk 1 tbsp caster sugar 8 free-range egg whites190g/7oz caster sugar 8 free-range egg whites 190g/7oz caster sugar 75g/2½oz caster sugar 75g/2½oz caster sugar Method For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes.Whisk together the egg yolks and sugar in a mixing bowl.Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate.For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar.For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy.Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain.For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn.Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk together the egg yolks and sugar in a mixing bowl. Whisk together the egg yolks and sugar in a mixing bowl. Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate. Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate. For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar. For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar. For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain. Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain. For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise. Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise. Recommended wines Louis Roederer demi sec champagne; Billecart-Salmon, demi sec champagne; Domaine de Durban, Muscat de Beaumes-de-Venise 2009."
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} | e3755443122bd595e66adfc35757bb0a8762edbb6d6c9a830665461315233e2f | Meringues with summer berries recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringueswithsummerb_89162_16x9.jpg Pillow soft and feather light, a meringue recipe with fresh berries is the epitome of a summer dessert. 4 free-range egg whitespinch salt225g/8oz caster sugar4 tsp cornflour2 tsp raspberry vinegar½ tsp vanilla extract 4 free-range egg whites pinch salt 225g/8oz caster sugar 4 tsp cornflour 2 tsp raspberry vinegar ½ tsp vanilla extract 300ml/10½fl oz double creammixed summer fruits and berries, to taste 300ml/10½fl oz double cream mixed summer fruits and berries, to taste Method Preheat the oven to 130C/275F/Gas 1.Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed.Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine.Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like.To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed. Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine. Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine. Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like. Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringueswithsummerb_89162_16x9.jpg Pillow soft and feather light, a meringue recipe with fresh berries is the epitome of a summer dessert. 4 free-range egg whitespinch salt225g/8oz caster sugar4 tsp cornflour2 tsp raspberry vinegar½ tsp vanilla extract 4 free-range egg whites pinch salt 225g/8oz caster sugar 4 tsp cornflour 2 tsp raspberry vinegar ½ tsp vanilla extract 300ml/10½fl oz double creammixed summer fruits and berries, to taste 300ml/10½fl oz double cream mixed summer fruits and berries, to taste Method Preheat the oven to 130C/275F/Gas 1.Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed.Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine.Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like.To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed. Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine. Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine. Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like. Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice."
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} | 2e5d91a046befaeb13f7f10ac390465030be0dec12b81b11ca6985c0edb291c2 | Potatoes three ways recipe
To make the wrapped fondants, cut the potatoes into even-sized round cylinder shapes by cutting off the tops and bottoms of the potatoes. Wrap the pancetta around the potatoes and secure by piercing the pancetta with rosemary sprigs. Heat enough oil to cover the base in a saucepan over a medium–high heat. Add the potatoes so they sit like flat cylinders, and cook for 5–10 minutes, or until starting to colour. Flip them over and add the clarified butter. Pour in enough chicken stock to make sure the potatoes are just covered. Add the garlic and remaining rosemary. Place some baking paper on top and cook over a medium–low heat for around 50–60 minutes. It’s a long process but it’s worth it! Check all of the stock and some of the butter has evaporated, leaving soft fluffy potatoes in a pool of caramelised butter. Turn the heat off and leave the spuds in the pan. After about 10–15 minutes, they will be ready to remove from the bottom of the pan.To make the chocolate-filled potato dauphines, tip the potatoes into a saucepan. Cover with water, add the salt and boil for 7–10 minutes, until tender. Drain, then suspend the colander over the pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Tip the spuds back into the pan, add the 10g softened butter and mash until smooth. Leave to cool slightly. Pour the milk into a small saucepan. Add the sugar and 2 tablespoons water and place over a medium heat to warm up – it should be just warm. In another saucepan, melt the 20g/¾oz butter over a medium heat. Add the flour and cook, stirring vigorously with a wooden spoon, for about 3 minutes, until the paste isn't sticking to the pan. Gradually add the warm milk mixture, stirring continuously, to form a smooth batter. Remove from the heat and beat in the egg until the mixture has cooled and is smooth. Weigh out 200g/7oz of the cooled potato mixture (any extra can be used in another recipe) and add to the batter in the pan. Beat together until fully combined. Pour the vegetable oil into a large deep saucepan until the oil is about 7cm/2¾in deep. Place over a medium–high heat until it reaches 160–180C on a cooking thermometer (or a bit of the potato mixture turns golden within 60 seconds). (CAUTION: hot oil can be dangerous. Do not leave unattended.) While the oil is heating up, lightly dust your hands with flour and make nine table-tennis-sized balls from the potato dough. Fry the balls, in batches of three, in the hot oil for 2–3 minutes, turning until golden and crispy. Drain each batch on kitchen paper while frying the rest.Spoon the chocolate spread into a piping bag (or plastic sandwich bag) and snip the end to make a small opening. When the potato balls are cool enough to handle, use a skewer or cocktail stick to make a hole in the centre of each. Stick the piping bag into the holes and fill with some chocolate spread. To make the Italian meringue topping, place the sugar in a small saucepan and add 110ml/3¾fl oz water. Place over a medium heat and give the pan a little swirl to combine, but do not stir. Leave the sugar to dissolve to a thick syrup. Once the temperature of the syrup is 100C on a sugar thermometer, tip the egg whites into a clean bowl and start whisking, using an electric handheld whisk or a stand mixer with the whisk attachment on medium speed. Whisk the egg whites to stiff peaks – aim to get them to this point by the time the sugar syrup reaches 118C on the thermometer. If the eggs peak too soon, wait for the sugar to get to temperature before continuing. Once the syrup is ready, whisk the eggs on a medium–high speed and then, very carefully and slowly, trickle the sugar syrup down the inside of the bowl into the whites. Once all the syrup is in, keep whisking until the meringue has cooled to body temperature. If you're using a stand mixer, test this by placing your hand on the side of the bowl or take a teaspoonful out of the bowl and test the temperature with your finger. Spoon the meringue into a piping bag (twist the opening and just above the nozzle to stop it oozing out) and use immediately, or store as below. Spoon (or pipe) a splodge of Italian meringue on top of the chocolate-filled potatoes and, if you have a chefs’ blow torch, toast off the meringue for colour and texture. To make the crispy Parmesan cubes, place the potatoes in a saucepan with cold water and plenty of salt. Bring to the boil and cook for 5–7 minutes or until tender enough to fall off the end of a knife. Drain and leave in the colander with a tea towel over them to steam dry for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Add the vegetable oil to a baking tray and place in the oven. Cut the top off the garlic bulb and wrap tightly in some kitchen foil with a rosemary sprig, a touch of oil and a sprinkle of salt. Take the hot tray out of the oven and add the potatoes and wrapped garlic. Cook for 30 minutes. After 30 minutes, give the potatoes a stir and leave to cook for a further 15 minutes. Remove the baking tray from the oven and take the garlic and rosemary out of the foil. Chop the remaining rosemary leaves. Squeeze the garlic out of the bulb and mix with the chopped rosemary and Parmesan. Add this to the potatoes and rosemary sprig, season with salt and pepper and mix. Serve all of the potatoes. To make the wrapped fondants, cut the potatoes into even-sized round cylinder shapes by cutting off the tops and bottoms of the potatoes. Wrap the pancetta around the potatoes and secure by piercing the pancetta with rosemary sprigs. Heat enough oil to cover the base in a saucepan over a medium–high heat. Add the potatoes so they sit like flat cylinders, and cook for 5–10 minutes, or until starting to colour. Flip them over and add the clarified butter. To make the wrapped fondants, cut the potatoes into even-sized round cylinder shapes by cutting off the tops and bottoms of the potatoes. Wrap the pancetta around the potatoes and secure by piercing the pancetta with rosemary sprigs. Heat enough oil to cover the base in a saucepan over a medium–high heat. Add the potatoes so they sit like flat cylinders, and cook for 5–10 minutes, or until starting to colour. Flip them over and add the clarified butter. Pour in enough chicken stock to make sure the potatoes are just covered. Add the garlic and remaining rosemary. Place some baking paper on top and cook over a medium–low heat for around 50–60 minutes. It’s a long process but it’s worth it! Check all of the stock and some of the butter has evaporated, leaving soft fluffy potatoes in a pool of caramelised butter. Turn the heat off and leave the spuds in the pan. After about 10–15 minutes, they will be ready to remove from the bottom of the pan. Pour in enough chicken stock to make sure the potatoes are just covered. Add the garlic and remaining rosemary. Place some baking paper on top and cook over a medium–low heat for around 50–60 minutes. It’s a long process but it’s worth it! Check all of the stock and some of the butter has evaporated, leaving soft fluffy potatoes in a pool of caramelised butter. Turn the heat off and leave the spuds in the pan. After about 10–15 minutes, they will be ready to remove from the bottom of the pan. To make the chocolate-filled potato dauphines, tip the potatoes into a saucepan. Cover with water, add the salt and boil for 7–10 minutes, until tender. Drain, then suspend the colander over the pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Tip the spuds back into the pan, add the 10g softened butter and mash until smooth. Leave to cool slightly. To make the chocolate-filled potato dauphines, tip the potatoes into a saucepan. Cover with water, add the salt and boil for 7–10 minutes, until tender. Drain, then suspend the colander over the pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Tip the spuds back into the pan, add the 10g softened butter and mash until smooth. Leave to cool slightly. Pour the milk into a small saucepan. Add the sugar and 2 tablespoons water and place over a medium heat to warm up – it should be just warm. In another saucepan, melt the 20g/¾oz butter over a medium heat. Add the flour and cook, stirring vigorously with a wooden spoon, for about 3 minutes, until the paste isn't sticking to the pan. Gradually add the warm milk mixture, stirring continuously, to form a smooth batter. Remove from the heat and beat in the egg until the mixture has cooled and is smooth. Weigh out 200g/7oz of the cooled potato mixture (any extra can be used in another recipe) and add to the batter in the pan. Beat together until fully combined. Pour the milk into a small saucepan. Add the sugar and 2 tablespoons water and place over a medium heat to warm up – it should be just warm. In another saucepan, melt the 20g/¾oz butter over a medium heat. Add the flour and cook, stirring vigorously with a wooden spoon, for about 3 minutes, until the paste isn't sticking to the pan. Gradually add the warm milk mixture, stirring continuously, to form a smooth batter. Remove from the heat and beat in the egg until the mixture has cooled and is smooth. Weigh out 200g/7oz of the cooled potato mixture (any extra can be used in another recipe) and add to the batter in the pan. Beat together until fully combined. Pour the vegetable oil into a large deep saucepan until the oil is about 7cm/2¾in deep. Place over a medium–high heat until it reaches 160–180C on a cooking thermometer (or a bit of the potato mixture turns golden within 60 seconds). (CAUTION: hot oil can be dangerous. Do not leave unattended.) While the oil is heating up, lightly dust your hands with flour and make nine table-tennis-sized balls from the potato dough. Fry the balls, in batches of three, in the hot oil for 2–3 minutes, turning until golden and crispy. Drain each batch on kitchen paper while frying the rest. Pour the vegetable oil into a large deep saucepan until the oil is about 7cm/2¾in deep. Place over a medium–high heat until it reaches 160–180C on a cooking thermometer (or a bit of the potato mixture turns golden within 60 seconds). (CAUTION: hot oil can be dangerous. Do not leave unattended.) While the oil is heating up, lightly dust your hands with flour and make nine table-tennis-sized balls from the potato dough. Fry the balls, in batches of three, in the hot oil for 2–3 minutes, turning until golden and crispy. Drain each batch on kitchen paper while frying the rest. Spoon the chocolate spread into a piping bag (or plastic sandwich bag) and snip the end to make a small opening. When the potato balls are cool enough to handle, use a skewer or cocktail stick to make a hole in the centre of each. Stick the piping bag into the holes and fill with some chocolate spread. Spoon the chocolate spread into a piping bag (or plastic sandwich bag) and snip the end to make a small opening. When the potato balls are cool enough to handle, use a skewer or cocktail stick to make a hole in the centre of each. Stick the piping bag into the holes and fill with some chocolate spread. To make the Italian meringue topping, place the sugar in a small saucepan and add 110ml/3¾fl oz water. Place over a medium heat and give the pan a little swirl to combine, but do not stir. Leave the sugar to dissolve to a thick syrup. Once the temperature of the syrup is 100C on a sugar thermometer, tip the egg whites into a clean bowl and start whisking, using an electric handheld whisk or a stand mixer with the whisk attachment on medium speed. Whisk the egg whites to stiff peaks – aim to get them to this point by the time the sugar syrup reaches 118C on the thermometer. To make the Italian meringue topping, place the sugar in a small saucepan and add 110ml/3¾fl oz water. Place over a medium heat and give the pan a little swirl to combine, but do not stir. Leave the sugar to dissolve to a thick syrup. Once the temperature of the syrup is 100C on a sugar thermometer, tip the egg whites into a clean bowl and start whisking, using an electric handheld whisk or a stand mixer with the whisk attachment on medium speed. Whisk the egg whites to stiff peaks – aim to get them to this point by the time the sugar syrup reaches 118C on the thermometer. If the eggs peak too soon, wait for the sugar to get to temperature before continuing. Once the syrup is ready, whisk the eggs on a medium–high speed and then, very carefully and slowly, trickle the sugar syrup down the inside of the bowl into the whites. Once all the syrup is in, keep whisking until the meringue has cooled to body temperature. If the eggs peak too soon, wait for the sugar to get to temperature before continuing. Once the syrup is ready, whisk the eggs on a medium–high speed and then, very carefully and slowly, trickle the sugar syrup down the inside of the bowl into the whites. Once all the syrup is in, keep whisking until the meringue has cooled to body temperature. If you're using a stand mixer, test this by placing your hand on the side of the bowl or take a teaspoonful out of the bowl and test the temperature with your finger. Spoon the meringue into a piping bag (twist the opening and just above the nozzle to stop it oozing out) and use immediately, or store as below. Spoon (or pipe) a splodge of Italian meringue on top of the chocolate-filled potatoes and, if you have a chefs’ blow torch, toast off the meringue for colour and texture. If you're using a stand mixer, test this by placing your hand on the side of the bowl or take a teaspoonful out of the bowl and test the temperature with your finger. Spoon the meringue into a piping bag (twist the opening and just above the nozzle to stop it oozing out) and use immediately, or store as below. Spoon (or pipe) a splodge of Italian meringue on top of the chocolate-filled potatoes and, if you have a chefs’ blow torch, toast off the meringue for colour and texture. To make the crispy Parmesan cubes, place the potatoes in a saucepan with cold water and plenty of salt. Bring to the boil and cook for 5–7 minutes or until tender enough to fall off the end of a knife. Drain and leave in the colander with a tea towel over them to steam dry for 10 minutes. To make the crispy Parmesan cubes, place the potatoes in a saucepan with cold water and plenty of salt. Bring to the boil and cook for 5–7 minutes or until tender enough to fall off the end of a knife. Drain and leave in the colander with a tea towel over them to steam dry for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Add the vegetable oil to a baking tray and place in the oven. Cut the top off the garlic bulb and wrap tightly in some kitchen foil with a rosemary sprig, a touch of oil and a sprinkle of salt. Take the hot tray out of the oven and add the potatoes and wrapped garlic. Cook for 30 minutes. After 30 minutes, give the potatoes a stir and leave to cook for a further 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Add the vegetable oil to a baking tray and place in the oven. Cut the top off the garlic bulb and wrap tightly in some kitchen foil with a rosemary sprig, a touch of oil and a sprinkle of salt. Take the hot tray out of the oven and add the potatoes and wrapped garlic. Cook for 30 minutes. After 30 minutes, give the potatoes a stir and leave to cook for a further 15 minutes. Remove the baking tray from the oven and take the garlic and rosemary out of the foil. Chop the remaining rosemary leaves. Squeeze the garlic out of the bulb and mix with the chopped rosemary and Parmesan. Add this to the potatoes and rosemary sprig, season with salt and pepper and mix. Remove the baking tray from the oven and take the garlic and rosemary out of the foil. Chop the remaining rosemary leaves. Squeeze the garlic out of the bulb and mix with the chopped rosemary and Parmesan. Add this to the potatoes and rosemary sprig, season with salt and pepper and mix. Serve all of the potatoes. Serve all of the potatoes. | {
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"title": "Potatoes three ways recipe",
"content": "To make the wrapped fondants, cut the potatoes into even-sized round cylinder shapes by cutting off the tops and bottoms of the potatoes. Wrap the pancetta around the potatoes and secure by piercing the pancetta with rosemary sprigs. Heat enough oil to cover the base in a saucepan over a medium–high heat. Add the potatoes so they sit like flat cylinders, and cook for 5–10 minutes, or until starting to colour. Flip them over and add the clarified butter. Pour in enough chicken stock to make sure the potatoes are just covered. Add the garlic and remaining rosemary. Place some baking paper on top and cook over a medium–low heat for around 50–60 minutes. It’s a long process but it’s worth it! Check all of the stock and some of the butter has evaporated, leaving soft fluffy potatoes in a pool of caramelised butter. Turn the heat off and leave the spuds in the pan. After about 10–15 minutes, they will be ready to remove from the bottom of the pan.To make the chocolate-filled potato dauphines, tip the potatoes into a saucepan. Cover with water, add the salt and boil for 7–10 minutes, until tender. Drain, then suspend the colander over the pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Tip the spuds back into the pan, add the 10g softened butter and mash until smooth. Leave to cool slightly. Pour the milk into a small saucepan. Add the sugar and 2 tablespoons water and place over a medium heat to warm up – it should be just warm. In another saucepan, melt the 20g/¾oz butter over a medium heat. Add the flour and cook, stirring vigorously with a wooden spoon, for about 3 minutes, until the paste isn't sticking to the pan. Gradually add the warm milk mixture, stirring continuously, to form a smooth batter. Remove from the heat and beat in the egg until the mixture has cooled and is smooth. Weigh out 200g/7oz of the cooled potato mixture (any extra can be used in another recipe) and add to the batter in the pan. Beat together until fully combined. Pour the vegetable oil into a large deep saucepan until the oil is about 7cm/2¾in deep. Place over a medium–high heat until it reaches 160–180C on a cooking thermometer (or a bit of the potato mixture turns golden within 60 seconds). (CAUTION: hot oil can be dangerous. Do not leave unattended.) While the oil is heating up, lightly dust your hands with flour and make nine table-tennis-sized balls from the potato dough. Fry the balls, in batches of three, in the hot oil for 2–3 minutes, turning until golden and crispy. Drain each batch on kitchen paper while frying the rest.Spoon the chocolate spread into a piping bag (or plastic sandwich bag) and snip the end to make a small opening. When the potato balls are cool enough to handle, use a skewer or cocktail stick to make a hole in the centre of each. Stick the piping bag into the holes and fill with some chocolate spread. To make the Italian meringue topping, place the sugar in a small saucepan and add 110ml/3¾fl oz water. Place over a medium heat and give the pan a little swirl to combine, but do not stir. Leave the sugar to dissolve to a thick syrup. Once the temperature of the syrup is 100C on a sugar thermometer, tip the egg whites into a clean bowl and start whisking, using an electric handheld whisk or a stand mixer with the whisk attachment on medium speed. Whisk the egg whites to stiff peaks – aim to get them to this point by the time the sugar syrup reaches 118C on the thermometer. If the eggs peak too soon, wait for the sugar to get to temperature before continuing. Once the syrup is ready, whisk the eggs on a medium–high speed and then, very carefully and slowly, trickle the sugar syrup down the inside of the bowl into the whites. Once all the syrup is in, keep whisking until the meringue has cooled to body temperature. If you're using a stand mixer, test this by placing your hand on the side of the bowl or take a teaspoonful out of the bowl and test the temperature with your finger. Spoon the meringue into a piping bag (twist the opening and just above the nozzle to stop it oozing out) and use immediately, or store as below. Spoon (or pipe) a splodge of Italian meringue on top of the chocolate-filled potatoes and, if you have a chefs’ blow torch, toast off the meringue for colour and texture. To make the crispy Parmesan cubes, place the potatoes in a saucepan with cold water and plenty of salt. Bring to the boil and cook for 5–7 minutes or until tender enough to fall off the end of a knife. Drain and leave in the colander with a tea towel over them to steam dry for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Add the vegetable oil to a baking tray and place in the oven. Cut the top off the garlic bulb and wrap tightly in some kitchen foil with a rosemary sprig, a touch of oil and a sprinkle of salt. Take the hot tray out of the oven and add the potatoes and wrapped garlic. Cook for 30 minutes. After 30 minutes, give the potatoes a stir and leave to cook for a further 15 minutes. Remove the baking tray from the oven and take the garlic and rosemary out of the foil. Chop the remaining rosemary leaves. Squeeze the garlic out of the bulb and mix with the chopped rosemary and Parmesan. Add this to the potatoes and rosemary sprig, season with salt and pepper and mix. Serve all of the potatoes. To make the wrapped fondants, cut the potatoes into even-sized round cylinder shapes by cutting off the tops and bottoms of the potatoes. Wrap the pancetta around the potatoes and secure by piercing the pancetta with rosemary sprigs. Heat enough oil to cover the base in a saucepan over a medium–high heat. Add the potatoes so they sit like flat cylinders, and cook for 5–10 minutes, or until starting to colour. Flip them over and add the clarified butter. To make the wrapped fondants, cut the potatoes into even-sized round cylinder shapes by cutting off the tops and bottoms of the potatoes. Wrap the pancetta around the potatoes and secure by piercing the pancetta with rosemary sprigs. Heat enough oil to cover the base in a saucepan over a medium–high heat. Add the potatoes so they sit like flat cylinders, and cook for 5–10 minutes, or until starting to colour. Flip them over and add the clarified butter. Pour in enough chicken stock to make sure the potatoes are just covered. Add the garlic and remaining rosemary. Place some baking paper on top and cook over a medium–low heat for around 50–60 minutes. It’s a long process but it’s worth it! Check all of the stock and some of the butter has evaporated, leaving soft fluffy potatoes in a pool of caramelised butter. Turn the heat off and leave the spuds in the pan. After about 10–15 minutes, they will be ready to remove from the bottom of the pan. Pour in enough chicken stock to make sure the potatoes are just covered. Add the garlic and remaining rosemary. Place some baking paper on top and cook over a medium–low heat for around 50–60 minutes. It’s a long process but it’s worth it! Check all of the stock and some of the butter has evaporated, leaving soft fluffy potatoes in a pool of caramelised butter. Turn the heat off and leave the spuds in the pan. After about 10–15 minutes, they will be ready to remove from the bottom of the pan. To make the chocolate-filled potato dauphines, tip the potatoes into a saucepan. Cover with water, add the salt and boil for 7–10 minutes, until tender. Drain, then suspend the colander over the pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Tip the spuds back into the pan, add the 10g softened butter and mash until smooth. Leave to cool slightly. To make the chocolate-filled potato dauphines, tip the potatoes into a saucepan. Cover with water, add the salt and boil for 7–10 minutes, until tender. Drain, then suspend the colander over the pan and cover with a clean tea towel for about 10 minutes, until the potatoes have steamed off and dried out a bit. Tip the spuds back into the pan, add the 10g softened butter and mash until smooth. Leave to cool slightly. Pour the milk into a small saucepan. Add the sugar and 2 tablespoons water and place over a medium heat to warm up – it should be just warm. In another saucepan, melt the 20g/¾oz butter over a medium heat. Add the flour and cook, stirring vigorously with a wooden spoon, for about 3 minutes, until the paste isn't sticking to the pan. Gradually add the warm milk mixture, stirring continuously, to form a smooth batter. Remove from the heat and beat in the egg until the mixture has cooled and is smooth. Weigh out 200g/7oz of the cooled potato mixture (any extra can be used in another recipe) and add to the batter in the pan. Beat together until fully combined. Pour the milk into a small saucepan. Add the sugar and 2 tablespoons water and place over a medium heat to warm up – it should be just warm. In another saucepan, melt the 20g/¾oz butter over a medium heat. Add the flour and cook, stirring vigorously with a wooden spoon, for about 3 minutes, until the paste isn't sticking to the pan. Gradually add the warm milk mixture, stirring continuously, to form a smooth batter. Remove from the heat and beat in the egg until the mixture has cooled and is smooth. Weigh out 200g/7oz of the cooled potato mixture (any extra can be used in another recipe) and add to the batter in the pan. Beat together until fully combined. Pour the vegetable oil into a large deep saucepan until the oil is about 7cm/2¾in deep. Place over a medium–high heat until it reaches 160–180C on a cooking thermometer (or a bit of the potato mixture turns golden within 60 seconds). (CAUTION: hot oil can be dangerous. Do not leave unattended.) While the oil is heating up, lightly dust your hands with flour and make nine table-tennis-sized balls from the potato dough. Fry the balls, in batches of three, in the hot oil for 2–3 minutes, turning until golden and crispy. Drain each batch on kitchen paper while frying the rest. Pour the vegetable oil into a large deep saucepan until the oil is about 7cm/2¾in deep. Place over a medium–high heat until it reaches 160–180C on a cooking thermometer (or a bit of the potato mixture turns golden within 60 seconds). (CAUTION: hot oil can be dangerous. Do not leave unattended.) While the oil is heating up, lightly dust your hands with flour and make nine table-tennis-sized balls from the potato dough. Fry the balls, in batches of three, in the hot oil for 2–3 minutes, turning until golden and crispy. Drain each batch on kitchen paper while frying the rest. Spoon the chocolate spread into a piping bag (or plastic sandwich bag) and snip the end to make a small opening. When the potato balls are cool enough to handle, use a skewer or cocktail stick to make a hole in the centre of each. Stick the piping bag into the holes and fill with some chocolate spread. Spoon the chocolate spread into a piping bag (or plastic sandwich bag) and snip the end to make a small opening. When the potato balls are cool enough to handle, use a skewer or cocktail stick to make a hole in the centre of each. Stick the piping bag into the holes and fill with some chocolate spread. To make the Italian meringue topping, place the sugar in a small saucepan and add 110ml/3¾fl oz water. Place over a medium heat and give the pan a little swirl to combine, but do not stir. Leave the sugar to dissolve to a thick syrup. Once the temperature of the syrup is 100C on a sugar thermometer, tip the egg whites into a clean bowl and start whisking, using an electric handheld whisk or a stand mixer with the whisk attachment on medium speed. Whisk the egg whites to stiff peaks – aim to get them to this point by the time the sugar syrup reaches 118C on the thermometer. To make the Italian meringue topping, place the sugar in a small saucepan and add 110ml/3¾fl oz water. Place over a medium heat and give the pan a little swirl to combine, but do not stir. Leave the sugar to dissolve to a thick syrup. Once the temperature of the syrup is 100C on a sugar thermometer, tip the egg whites into a clean bowl and start whisking, using an electric handheld whisk or a stand mixer with the whisk attachment on medium speed. Whisk the egg whites to stiff peaks – aim to get them to this point by the time the sugar syrup reaches 118C on the thermometer. If the eggs peak too soon, wait for the sugar to get to temperature before continuing. Once the syrup is ready, whisk the eggs on a medium–high speed and then, very carefully and slowly, trickle the sugar syrup down the inside of the bowl into the whites. Once all the syrup is in, keep whisking until the meringue has cooled to body temperature. If the eggs peak too soon, wait for the sugar to get to temperature before continuing. Once the syrup is ready, whisk the eggs on a medium–high speed and then, very carefully and slowly, trickle the sugar syrup down the inside of the bowl into the whites. Once all the syrup is in, keep whisking until the meringue has cooled to body temperature. If you're using a stand mixer, test this by placing your hand on the side of the bowl or take a teaspoonful out of the bowl and test the temperature with your finger. Spoon the meringue into a piping bag (twist the opening and just above the nozzle to stop it oozing out) and use immediately, or store as below. Spoon (or pipe) a splodge of Italian meringue on top of the chocolate-filled potatoes and, if you have a chefs’ blow torch, toast off the meringue for colour and texture. If you're using a stand mixer, test this by placing your hand on the side of the bowl or take a teaspoonful out of the bowl and test the temperature with your finger. Spoon the meringue into a piping bag (twist the opening and just above the nozzle to stop it oozing out) and use immediately, or store as below. Spoon (or pipe) a splodge of Italian meringue on top of the chocolate-filled potatoes and, if you have a chefs’ blow torch, toast off the meringue for colour and texture. To make the crispy Parmesan cubes, place the potatoes in a saucepan with cold water and plenty of salt. Bring to the boil and cook for 5–7 minutes or until tender enough to fall off the end of a knife. Drain and leave in the colander with a tea towel over them to steam dry for 10 minutes. To make the crispy Parmesan cubes, place the potatoes in a saucepan with cold water and plenty of salt. Bring to the boil and cook for 5–7 minutes or until tender enough to fall off the end of a knife. Drain and leave in the colander with a tea towel over them to steam dry for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Add the vegetable oil to a baking tray and place in the oven. Cut the top off the garlic bulb and wrap tightly in some kitchen foil with a rosemary sprig, a touch of oil and a sprinkle of salt. Take the hot tray out of the oven and add the potatoes and wrapped garlic. Cook for 30 minutes. After 30 minutes, give the potatoes a stir and leave to cook for a further 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Add the vegetable oil to a baking tray and place in the oven. Cut the top off the garlic bulb and wrap tightly in some kitchen foil with a rosemary sprig, a touch of oil and a sprinkle of salt. Take the hot tray out of the oven and add the potatoes and wrapped garlic. Cook for 30 minutes. After 30 minutes, give the potatoes a stir and leave to cook for a further 15 minutes. Remove the baking tray from the oven and take the garlic and rosemary out of the foil. Chop the remaining rosemary leaves. Squeeze the garlic out of the bulb and mix with the chopped rosemary and Parmesan. Add this to the potatoes and rosemary sprig, season with salt and pepper and mix. Remove the baking tray from the oven and take the garlic and rosemary out of the foil. Chop the remaining rosemary leaves. Squeeze the garlic out of the bulb and mix with the chopped rosemary and Parmesan. Add this to the potatoes and rosemary sprig, season with salt and pepper and mix. Serve all of the potatoes. Serve all of the potatoes."
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} | 976ff06159dc58eeb5ac603927d2f6becef50c29f200e92e43da2890109e7427 | Snow queen recipe
An average of 4.0 out of 5 stars from 1 rating A beautiful dessert that is easy to make with some advance prep. 500ml/17½fl oz double cream2 tbsp brandy1 tbsp caster sugar1 tbsp stem ginger (from a jar), chopped1 tbsp stem ginger sugar syrup, (from a jar of stem ginger)150g/5oz ready-made meringues, roughly broken up½ tsp groundnut oil, for greasing 500ml/17½fl oz double cream 2 tbsp brandy 1 tbsp caster sugar 1 tbsp stem ginger (from a jar), chopped 1 tbsp stem ginger sugar syrup, (from a jar of stem ginger) 150g/5oz ready-made meringues, roughly broken up ½ tsp groundnut oil, for greasing grated dark chocolate or hot chocolate sauce (optional) grated dark chocolate or hot chocolate sauce (optional) Method Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/snowqueen_93218",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Snow queen recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A beautiful dessert that is easy to make with some advance prep. 500ml/17½fl oz double cream2 tbsp brandy1 tbsp caster sugar1 tbsp stem ginger (from a jar), chopped1 tbsp stem ginger sugar syrup, (from a jar of stem ginger)150g/5oz ready-made meringues, roughly broken up½ tsp groundnut oil, for greasing 500ml/17½fl oz double cream 2 tbsp brandy 1 tbsp caster sugar 1 tbsp stem ginger (from a jar), chopped 1 tbsp stem ginger sugar syrup, (from a jar of stem ginger) 150g/5oz ready-made meringues, roughly broken up ½ tsp groundnut oil, for greasing grated dark chocolate or hot chocolate sauce (optional) grated dark chocolate or hot chocolate sauce (optional) Method Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce."
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} | 4c7142698344cf37e9b8d26ccfb7ce583bff1ac2d5e8b2e55f9db9a3a594be0b | Citrus meringue pie recipe
An average of 5.0 out of 5 stars from 2 ratings The chocolate pastry is rich and needs careful handling as it is quite soft, so give it a long chill if possible. Don’t roll it too thin as it needs to be robust enough for the filling and meringue. 175g/6oz plain flour50g/1¾oz cocoa powder50g/1¾oz icing sugar150g/5½oz butter, chilled and diced1 free-range egg yolkpinch saltchilled water 175g/6oz plain flour 50g/1¾oz cocoa powder 50g/1¾oz icing sugar 150g/5½oz butter, chilled and diced 1 free-range egg yolk pinch salt chilled water 3 large oranges, zest and juice1 pink grapefruit, zest and juice75g/2½oz cornflour 500ml/18 fl oz freshly boiled water4 free-range egg yolks150g/5½oz caster sugar 3 large oranges, zest and juice 1 pink grapefruit, zest and juice 75g/2½oz cornflour 500ml/18 fl oz freshly boiled water 4 free-range egg yolks 150g/5½oz caster sugar 5 free-range egg whites 225g/7oz caster sugar½ tsp cream of tartar100g/3½oz shelled hazelnuts, toasted and lightly crushed or broken up 5 free-range egg whites 225g/7oz caster sugar ½ tsp cream of tartar 100g/3½oz shelled hazelnuts, toasted and lightly crushed or broken up Method For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs. Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour.To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge.Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4.When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling.Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating. For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs. For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs. Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour. Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour. To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge. Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating. Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating. | {
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"title": "Citrus meringue pie recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings The chocolate pastry is rich and needs careful handling as it is quite soft, so give it a long chill if possible. Don’t roll it too thin as it needs to be robust enough for the filling and meringue. 175g/6oz plain flour50g/1¾oz cocoa powder50g/1¾oz icing sugar150g/5½oz butter, chilled and diced1 free-range egg yolkpinch saltchilled water 175g/6oz plain flour 50g/1¾oz cocoa powder 50g/1¾oz icing sugar 150g/5½oz butter, chilled and diced 1 free-range egg yolk pinch salt chilled water 3 large oranges, zest and juice1 pink grapefruit, zest and juice75g/2½oz cornflour 500ml/18 fl oz freshly boiled water4 free-range egg yolks150g/5½oz caster sugar 3 large oranges, zest and juice 1 pink grapefruit, zest and juice 75g/2½oz cornflour 500ml/18 fl oz freshly boiled water 4 free-range egg yolks 150g/5½oz caster sugar 5 free-range egg whites 225g/7oz caster sugar½ tsp cream of tartar100g/3½oz shelled hazelnuts, toasted and lightly crushed or broken up 5 free-range egg whites 225g/7oz caster sugar ½ tsp cream of tartar 100g/3½oz shelled hazelnuts, toasted and lightly crushed or broken up Method For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs. Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour.To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge.Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4.When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling.Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating. For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs. For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs. Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour. Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour. To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge. Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating. Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating."
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} | 6f511cd0ca57ecfe302daedc588c4466aa138a3ec5364f01881f3831cec57c9a | Raspberry cinnamon meringue recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/raspberry_cinnamon_60820_16x9.jpg Light, crisp balls of meringue topped with raspberries and dark chocolate. 280g/10oz golden caster sugar6 free-range eggs, whites onlypinch of cinnamon350g/12oz raspberries100g/3½oz dark chocolate 280g/10oz golden caster sugar 6 free-range eggs, whites only pinch of cinnamon 350g/12oz raspberries 100g/3½oz dark chocolate Method Preheat the oven on to 140C/275F/Gas 1.Pour the sugar into an oven tray and bake for 30 minutes.Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed.Line an oven tray with baking paper.Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes.Melt the chocolate in a bowl over a simmering pan of water.When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. Preheat the oven on to 140C/275F/Gas 1. Preheat the oven on to 140C/275F/Gas 1. Pour the sugar into an oven tray and bake for 30 minutes. Pour the sugar into an oven tray and bake for 30 minutes. Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed. Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed. Line an oven tray with baking paper. Line an oven tray with baking paper. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes. Melt the chocolate in a bowl over a simmering pan of water. Melt the chocolate in a bowl over a simmering pan of water. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. | {
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"title": "Raspberry cinnamon meringue recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/raspberry_cinnamon_60820_16x9.jpg Light, crisp balls of meringue topped with raspberries and dark chocolate. 280g/10oz golden caster sugar6 free-range eggs, whites onlypinch of cinnamon350g/12oz raspberries100g/3½oz dark chocolate 280g/10oz golden caster sugar 6 free-range eggs, whites only pinch of cinnamon 350g/12oz raspberries 100g/3½oz dark chocolate Method Preheat the oven on to 140C/275F/Gas 1.Pour the sugar into an oven tray and bake for 30 minutes.Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed.Line an oven tray with baking paper.Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes.Melt the chocolate in a bowl over a simmering pan of water.When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. Preheat the oven on to 140C/275F/Gas 1. Preheat the oven on to 140C/275F/Gas 1. Pour the sugar into an oven tray and bake for 30 minutes. Pour the sugar into an oven tray and bake for 30 minutes. Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed. Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed. Line an oven tray with baking paper. Line an oven tray with baking paper. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes. Melt the chocolate in a bowl over a simmering pan of water. Melt the chocolate in a bowl over a simmering pan of water. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving."
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} | f42c9cec531ae9de013bdb8c7f96c5acff47969ac14b353a15e54b2e263ea2b5 | Semifreddo al torroncino (homemade nougat ice cream) recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/semifreddoaltorronci_10818_16x9.jpg You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat. 250g/9oz mascarpone cheese3 eggs, separated (and beat the egg whites)2 tbsp caster sugar100g/3½oz crunchy nougat, chopped by hand 250g/9oz mascarpone cheese 3 eggs, separated (and beat the egg whites) 2 tbsp caster sugar 100g/3½oz crunchy nougat, chopped by hand Method Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the chopped nougat. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film.Pour the mixture in the mould or small individual ones. Freeze for several hours before serving.Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.Serve immediately. Separate the eggs. Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the mascarpone and keep beating. Add the chopped nougat. Add the chopped nougat. Fold in the egg whites beaten firm. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film. Coat a rectangular mould or small individual ones with parchment paper or cling film. Pour the mixture in the mould or small individual ones. Pour the mixture in the mould or small individual ones. Freeze for several hours before serving. Freeze for several hours before serving. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Serve immediately. Serve immediately. | {
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"title": "Semifreddo al torroncino (homemade nougat ice cream) 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/semifreddoaltorronci_10818_16x9.jpg You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat. 250g/9oz mascarpone cheese3 eggs, separated (and beat the egg whites)2 tbsp caster sugar100g/3½oz crunchy nougat, chopped by hand 250g/9oz mascarpone cheese 3 eggs, separated (and beat the egg whites) 2 tbsp caster sugar 100g/3½oz crunchy nougat, chopped by hand Method Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the chopped nougat. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film.Pour the mixture in the mould or small individual ones. Freeze for several hours before serving.Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.Serve immediately. Separate the eggs. Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the mascarpone and keep beating. Add the chopped nougat. Add the chopped nougat. Fold in the egg whites beaten firm. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film. Coat a rectangular mould or small individual ones with parchment paper or cling film. Pour the mixture in the mould or small individual ones. Pour the mixture in the mould or small individual ones. Freeze for several hours before serving. Freeze for several hours before serving. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Serve immediately. Serve immediately."
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} | 7e3e2fdb832487bee50b7c058626bcf175d8ad216863e45e14538505a8985b76 | Soft chocolate nougat (torrone molle) recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/torrone_molle_soft_62924_16x9.jpg When I came to England, wishing desperately to conform, I always produced a homemade Christmas pudding, which none of my children really liked, plus this parrot pudding (as my sons called this soft chocolate nougat), which they loved. 125g/4½oz almonds, blanched200g/7oz unsalted butter, softened200g/7oz granulated sugar100g/3½oz best-quality unsweetened cocoa powder1 large free-range egg, preferably organicthe yolk of 1 large free-range organic egg100g/3½oz digestive biscuits3 tbsp orange-flavoured liqueurcandied flowers or sugared almonds or whipped cream, to decorate 125g/4½oz almonds, blanched 200g/7oz unsalted butter, softened 200g/7oz granulated sugar 100g/3½oz best-quality unsweetened cocoa powder 1 large free-range egg, preferably organic the yolk of 1 large free-range organic egg 100g/3½oz digestive biscuits 3 tbsp orange-flavoured liqueur candied flowers or sugared almonds or whipped cream, to decorate Method Preheat the oven to 180C/350F/Gas 4.Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice.Cream together the butter and sugar in a bowl until light and fluffy.Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate. Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together.Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly.Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours.Get an oval dish, turn the tin upside down over it and peel off the cling film.Decorate with candied flowers or sugared almonds or whipped cream before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice. Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice. Cream together the butter and sugar in a bowl until light and fluffy. Cream together the butter and sugar in a bowl until light and fluffy. Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate. Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate. Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together. Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together. Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly. Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly. Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours. Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours. Get an oval dish, turn the tin upside down over it and peel off the cling film. Get an oval dish, turn the tin upside down over it and peel off the cling film. Decorate with candied flowers or sugared almonds or whipped cream before serving. Decorate with candied flowers or sugared almonds or whipped cream before serving. Recipe tips This recipe can be made up to five days in advance. It also freezes well. | {
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"title": "Soft chocolate nougat (torrone molle) 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/torrone_molle_soft_62924_16x9.jpg When I came to England, wishing desperately to conform, I always produced a homemade Christmas pudding, which none of my children really liked, plus this parrot pudding (as my sons called this soft chocolate nougat), which they loved. 125g/4½oz almonds, blanched200g/7oz unsalted butter, softened200g/7oz granulated sugar100g/3½oz best-quality unsweetened cocoa powder1 large free-range egg, preferably organicthe yolk of 1 large free-range organic egg100g/3½oz digestive biscuits3 tbsp orange-flavoured liqueurcandied flowers or sugared almonds or whipped cream, to decorate 125g/4½oz almonds, blanched 200g/7oz unsalted butter, softened 200g/7oz granulated sugar 100g/3½oz best-quality unsweetened cocoa powder 1 large free-range egg, preferably organic the yolk of 1 large free-range organic egg 100g/3½oz digestive biscuits 3 tbsp orange-flavoured liqueur candied flowers or sugared almonds or whipped cream, to decorate Method Preheat the oven to 180C/350F/Gas 4.Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice.Cream together the butter and sugar in a bowl until light and fluffy.Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate. Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together.Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly.Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours.Get an oval dish, turn the tin upside down over it and peel off the cling film.Decorate with candied flowers or sugared almonds or whipped cream before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice. Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice. Cream together the butter and sugar in a bowl until light and fluffy. Cream together the butter and sugar in a bowl until light and fluffy. Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate. Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate. Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together. Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together. Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly. Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly. Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours. Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours. Get an oval dish, turn the tin upside down over it and peel off the cling film. Get an oval dish, turn the tin upside down over it and peel off the cling film. Decorate with candied flowers or sugared almonds or whipped cream before serving. Decorate with candied flowers or sugared almonds or whipped cream before serving. Recipe tips This recipe can be made up to five days in advance. It also freezes well."
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} | cd2442fba824370dcefd4197db73a53f408c26c1cced498dd88abeab7d10dc77 | Black Forest macarons recipe
An average of 0.0 out of 5 stars from 0 ratings Retro Black Forest flavourings are given a new lease of life in these little macarons. They’re ideal as gifts or as part of a party platter. Equipment and preparation: You will need: A food processor, sugar thermometer, freestanding mixer with whisk attachment, piping bags 170g/6oz icing sugar150g/5½oz ground almonds10g/¼oz cocoa powder4 (125ml/4fl oz) medium free-range egg whites 165g/5¾oz granulated sugar 170g/6oz icing sugar 150g/5½oz ground almonds 10g/¼oz cocoa powder 4 (125ml/4fl oz) medium free-range egg whites 165g/5¾oz granulated sugar 125g/4½oz dark chocolate, minimum 70% cocoa, finely chopped125ml/4fl oz double cream1 tsp kirsch (optional)100g/3½oz Morello cherry jam or cherry conserve 125g/4½oz dark chocolate, minimum 70% cocoa, finely chopped 125ml/4fl oz double cream 1 tsp kirsch (optional) 100g/3½oz Morello cherry jam or cherry conserve Method Line two large baking trays with baking paper. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Sieve the mixture into a large mixing bowl and add half the egg whites. Combine with a fork to make a wet dough.Add the remaining egg whites to the freestanding mixer bowl. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Once the syrup reaches 112C, start the stand mixer on a high speed. When the syrup reaches 118C the egg whites should be foamy and white. Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. Do not pour the syrup onto the beaters or it may splash back at you.). Keep whisking the meringue until the outside of the bowl is cool to the touch.Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Once the colour is uniform, add the remaining meringue.Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. This allows a skin to form, which helps achieve a good dome.Preheat the oven to 170C/150C Fan/Gas 3. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. Bake for 14-15 minutes. Remove the macarons from the oven and leave to cool on their trays.Meanwhile, make the ganache. Put the chocolate in a small heatproof bowl. Heat the cream in a saucepan until it starts to steam (but before boiling). Pour the cream over the chocolate and leave for a minute. Gently stir until the chocolate melts and the ganache becomes glossy. Add the kirsch, if using, and stir. Set aside to firm-up to a piping consistency. Transfer the ganache to a small piping bag and cut a small hole in the tip. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Repeat with the remaining shells. Line two large baking trays with baking paper. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Sieve the mixture into a large mixing bowl and add half the egg whites. Combine with a fork to make a wet dough. Line two large baking trays with baking paper. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Sieve the mixture into a large mixing bowl and add half the egg whites. Combine with a fork to make a wet dough. Add the remaining egg whites to the freestanding mixer bowl. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Once the syrup reaches 112C, start the stand mixer on a high speed. When the syrup reaches 118C the egg whites should be foamy and white. Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. Do not pour the syrup onto the beaters or it may splash back at you.). Keep whisking the meringue until the outside of the bowl is cool to the touch. Add the remaining egg whites to the freestanding mixer bowl. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Once the syrup reaches 112C, start the stand mixer on a high speed. When the syrup reaches 118C the egg whites should be foamy and white. Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. Do not pour the syrup onto the beaters or it may splash back at you.). Keep whisking the meringue until the outside of the bowl is cool to the touch. Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Once the colour is uniform, add the remaining meringue. Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Once the colour is uniform, add the remaining meringue. Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. This allows a skin to form, which helps achieve a good dome. Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. This allows a skin to form, which helps achieve a good dome. Preheat the oven to 170C/150C Fan/Gas 3. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. Bake for 14-15 minutes. Remove the macarons from the oven and leave to cool on their trays. Preheat the oven to 170C/150C Fan/Gas 3. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. Bake for 14-15 minutes. Remove the macarons from the oven and leave to cool on their trays. Meanwhile, make the ganache. Put the chocolate in a small heatproof bowl. Heat the cream in a saucepan until it starts to steam (but before boiling). Pour the cream over the chocolate and leave for a minute. Gently stir until the chocolate melts and the ganache becomes glossy. Add the kirsch, if using, and stir. Set aside to firm-up to a piping consistency. Meanwhile, make the ganache. Put the chocolate in a small heatproof bowl. Heat the cream in a saucepan until it starts to steam (but before boiling). Pour the cream over the chocolate and leave for a minute. Gently stir until the chocolate melts and the ganache becomes glossy. Add the kirsch, if using, and stir. Set aside to firm-up to a piping consistency. Transfer the ganache to a small piping bag and cut a small hole in the tip. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Repeat with the remaining shells. Transfer the ganache to a small piping bag and cut a small hole in the tip. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Repeat with the remaining shells. | {
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"title": "Black Forest macarons recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Retro Black Forest flavourings are given a new lease of life in these little macarons. They’re ideal as gifts or as part of a party platter. Equipment and preparation: You will need: A food processor, sugar thermometer, freestanding mixer with whisk attachment, piping bags 170g/6oz icing sugar150g/5½oz ground almonds10g/¼oz cocoa powder4 (125ml/4fl oz) medium free-range egg whites 165g/5¾oz granulated sugar 170g/6oz icing sugar 150g/5½oz ground almonds 10g/¼oz cocoa powder 4 (125ml/4fl oz) medium free-range egg whites 165g/5¾oz granulated sugar 125g/4½oz dark chocolate, minimum 70% cocoa, finely chopped125ml/4fl oz double cream1 tsp kirsch (optional)100g/3½oz Morello cherry jam or cherry conserve 125g/4½oz dark chocolate, minimum 70% cocoa, finely chopped 125ml/4fl oz double cream 1 tsp kirsch (optional) 100g/3½oz Morello cherry jam or cherry conserve Method Line two large baking trays with baking paper. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Sieve the mixture into a large mixing bowl and add half the egg whites. Combine with a fork to make a wet dough.Add the remaining egg whites to the freestanding mixer bowl. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Once the syrup reaches 112C, start the stand mixer on a high speed. When the syrup reaches 118C the egg whites should be foamy and white. Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. Do not pour the syrup onto the beaters or it may splash back at you.). Keep whisking the meringue until the outside of the bowl is cool to the touch.Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Once the colour is uniform, add the remaining meringue.Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. This allows a skin to form, which helps achieve a good dome.Preheat the oven to 170C/150C Fan/Gas 3. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. Bake for 14-15 minutes. Remove the macarons from the oven and leave to cool on their trays.Meanwhile, make the ganache. Put the chocolate in a small heatproof bowl. Heat the cream in a saucepan until it starts to steam (but before boiling). Pour the cream over the chocolate and leave for a minute. Gently stir until the chocolate melts and the ganache becomes glossy. Add the kirsch, if using, and stir. Set aside to firm-up to a piping consistency. Transfer the ganache to a small piping bag and cut a small hole in the tip. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Repeat with the remaining shells. Line two large baking trays with baking paper. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Sieve the mixture into a large mixing bowl and add half the egg whites. Combine with a fork to make a wet dough. Line two large baking trays with baking paper. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Sieve the mixture into a large mixing bowl and add half the egg whites. Combine with a fork to make a wet dough. Add the remaining egg whites to the freestanding mixer bowl. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Once the syrup reaches 112C, start the stand mixer on a high speed. When the syrup reaches 118C the egg whites should be foamy and white. Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. Do not pour the syrup onto the beaters or it may splash back at you.). Keep whisking the meringue until the outside of the bowl is cool to the touch. Add the remaining egg whites to the freestanding mixer bowl. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Once the syrup reaches 112C, start the stand mixer on a high speed. When the syrup reaches 118C the egg whites should be foamy and white. Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. Do not pour the syrup onto the beaters or it may splash back at you.). Keep whisking the meringue until the outside of the bowl is cool to the touch. Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Once the colour is uniform, add the remaining meringue. Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Once the colour is uniform, add the remaining meringue. Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. This allows a skin to form, which helps achieve a good dome. Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. This allows a skin to form, which helps achieve a good dome. Preheat the oven to 170C/150C Fan/Gas 3. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. Bake for 14-15 minutes. Remove the macarons from the oven and leave to cool on their trays. Preheat the oven to 170C/150C Fan/Gas 3. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. Bake for 14-15 minutes. Remove the macarons from the oven and leave to cool on their trays. Meanwhile, make the ganache. Put the chocolate in a small heatproof bowl. Heat the cream in a saucepan until it starts to steam (but before boiling). Pour the cream over the chocolate and leave for a minute. Gently stir until the chocolate melts and the ganache becomes glossy. Add the kirsch, if using, and stir. Set aside to firm-up to a piping consistency. Meanwhile, make the ganache. Put the chocolate in a small heatproof bowl. Heat the cream in a saucepan until it starts to steam (but before boiling). Pour the cream over the chocolate and leave for a minute. Gently stir until the chocolate melts and the ganache becomes glossy. Add the kirsch, if using, and stir. Set aside to firm-up to a piping consistency. Transfer the ganache to a small piping bag and cut a small hole in the tip. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Repeat with the remaining shells. Transfer the ganache to a small piping bag and cut a small hole in the tip. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Repeat with the remaining shells."
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} | 66b2af1fd636eaacede597c8ba4f21ab1cf3e7dc5091b9257bf0d067459abfe6 | Coffee parfait recipe
An average of 4.0 out of 5 stars from 1 rating 8 free-range egg yolks100g/3½oz caster sugar250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venicesmall pinch cayenne pepper1-2 tsp freshly squeezed lemon juice200ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed50ml/2fl oz coffee essence or cooled strong coffee 8 free-range egg yolks 100g/3½oz caster sugar 250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice small pinch cayenne pepper 1-2 tsp freshly squeezed lemon juice 200ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed 50ml/2fl oz coffee essence or cooled strong coffee caramel sauce (optional)vanilla cream (optional)chopped roasted nutscocoa powder, for dusting caramel sauce (optional) vanilla cream (optional) chopped roasted nuts cocoa powder, for dusting Method Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy.Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool.Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined.Fold the coffee essence carefully into the sabayon until combined.Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid.When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate.To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder. Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy. Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy. Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F). Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F). Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool. Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool. Whisk in the cayenne pepper and lemon juice. Set aside until completely cold. Whisk in the cayenne pepper and lemon juice. Set aside until completely cold. Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined. Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined. Fold the coffee essence carefully into the sabayon until combined. Fold the coffee essence carefully into the sabayon until combined. Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid. Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid. When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate. When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate. To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder. To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder. | {
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"title": "Coffee parfait recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 8 free-range egg yolks100g/3½oz caster sugar250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venicesmall pinch cayenne pepper1-2 tsp freshly squeezed lemon juice200ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed50ml/2fl oz coffee essence or cooled strong coffee 8 free-range egg yolks 100g/3½oz caster sugar 250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice small pinch cayenne pepper 1-2 tsp freshly squeezed lemon juice 200ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed 50ml/2fl oz coffee essence or cooled strong coffee caramel sauce (optional)vanilla cream (optional)chopped roasted nutscocoa powder, for dusting caramel sauce (optional) vanilla cream (optional) chopped roasted nuts cocoa powder, for dusting Method Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy.Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool.Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined.Fold the coffee essence carefully into the sabayon until combined.Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid.When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate.To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder. Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy. Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy. Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F). Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F). Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool. Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool. Whisk in the cayenne pepper and lemon juice. Set aside until completely cold. Whisk in the cayenne pepper and lemon juice. Set aside until completely cold. Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined. Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined. Fold the coffee essence carefully into the sabayon until combined. Fold the coffee essence carefully into the sabayon until combined. Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid. Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid. When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate. When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate. To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder. To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder."
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} | 0ed408842bf81b226e62a2ef2ad660aa016911f1c690db5b863c7209e0453777 | Salmon with sparkling wine and chive butter sauce recipe
An average of 2.0 out of 5 stars from 1 rating Crack open a bottle of sparkling wine for the fancy flavoured butter sauce in this real celebratory fish dish. 1 cucumber, thinly sliced1 tbsp salt1 tbsp sugar 1 lemon, juice only 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice only 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopesdash oil 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopes dash oil 2 shallots, finely chopped1 blade mace or a pinch ground macedash Champagne vinegar 300ml/10fl oz sparkling wine 2 tbsp finely chopped fresh chives200g/7oz salted butter, diced squeeze lemon juice 2 shallots, finely chopped 1 blade mace or a pinch ground mace dash Champagne vinegar 300ml/10fl oz sparkling wine 2 tbsp finely chopped fresh chives 200g/7oz salted butter, diced squeeze lemon juice Method To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice.To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice. To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Salmon with sparkling wine and chive butter sauce recipe",
"content": "An average of 2.0 out of 5 stars from 1 rating Crack open a bottle of sparkling wine for the fancy flavoured butter sauce in this real celebratory fish dish. 1 cucumber, thinly sliced1 tbsp salt1 tbsp sugar 1 lemon, juice only 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice only 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopesdash oil 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopes dash oil 2 shallots, finely chopped1 blade mace or a pinch ground macedash Champagne vinegar 300ml/10fl oz sparkling wine 2 tbsp finely chopped fresh chives200g/7oz salted butter, diced squeeze lemon juice 2 shallots, finely chopped 1 blade mace or a pinch ground mace dash Champagne vinegar 300ml/10fl oz sparkling wine 2 tbsp finely chopped fresh chives 200g/7oz salted butter, diced squeeze lemon juice Method To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice.To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice. To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top."
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} | 569c5837061d97cd73ec87513e0058a835ab68d295b7e345cb57fd08dbcc0a2b | Chicken, leek and pancetta pie recipe
An average of 5.0 out of 5 stars from 7 ratings This easy chicken pie is stuffed with chicken and a creamy sauce flavoured with leeks and pancetta. A comfort food classic that's surprisingly easy to make – especially when using ready-made pastry as this one does. You will need a large pie dish for this recipe (such as a 23cm/9in square or 25cm/10in round dish that is 6cm/2½in deep). You will also need a pizza stone or heavy baking tray. 200g/7oz pancetta, chopped into small cubes12 chicken thighs (approximately 900g/2lb untrimmed weight), boneless, skinless, fat trimmed and cut into bite-sized pieces 1 tbsp olive oil2 leeks, trimmed and chopped3 celery sticks, trimmed and finely chopped6 garlic cloves, finely gratedsmall handful of chopped fresh tarragon50g/1¾oz butter50g/1¾oz plain flour, plus extra for dusting4 heaped tbsp crème fraîche 600ml/20fl oz chicken stock 500g/1lb 2oz ready-made shortcrust pastry1 free-range egg, beaten, for glazingsalt and freshly ground black pepper 200g/7oz pancetta, chopped into small cubes 12 chicken thighs (approximately 900g/2lb untrimmed weight), boneless, skinless, fat trimmed and cut into bite-sized pieces 1 tbsp olive oil 2 leeks, trimmed and chopped 3 celery sticks, trimmed and finely chopped 6 garlic cloves, finely grated small handful of chopped fresh tarragon 50g/1¾oz butter 50g/1¾oz plain flour, plus extra for dusting 4 heaped tbsp crème fraîche 600ml/20fl oz chicken stock 500g/1lb 2oz ready-made shortcrust pastry 1 free-range egg, beaten, for glazing salt and freshly ground black pepper Method Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl. Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta.In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely.Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook).When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.)Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve. Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl. Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl. Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta. Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta. In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely. In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook). Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook). When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.) When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.) Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve. Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve. Recipe tips Use good quality stock for best results. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_leek_and_38742",
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"title": "Chicken, leek and pancetta pie recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings This easy chicken pie is stuffed with chicken and a creamy sauce flavoured with leeks and pancetta. A comfort food classic that's surprisingly easy to make – especially when using ready-made pastry as this one does. You will need a large pie dish for this recipe (such as a 23cm/9in square or 25cm/10in round dish that is 6cm/2½in deep). You will also need a pizza stone or heavy baking tray. 200g/7oz pancetta, chopped into small cubes12 chicken thighs (approximately 900g/2lb untrimmed weight), boneless, skinless, fat trimmed and cut into bite-sized pieces 1 tbsp olive oil2 leeks, trimmed and chopped3 celery sticks, trimmed and finely chopped6 garlic cloves, finely gratedsmall handful of chopped fresh tarragon50g/1¾oz butter50g/1¾oz plain flour, plus extra for dusting4 heaped tbsp crème fraîche 600ml/20fl oz chicken stock 500g/1lb 2oz ready-made shortcrust pastry1 free-range egg, beaten, for glazingsalt and freshly ground black pepper 200g/7oz pancetta, chopped into small cubes 12 chicken thighs (approximately 900g/2lb untrimmed weight), boneless, skinless, fat trimmed and cut into bite-sized pieces 1 tbsp olive oil 2 leeks, trimmed and chopped 3 celery sticks, trimmed and finely chopped 6 garlic cloves, finely grated small handful of chopped fresh tarragon 50g/1¾oz butter 50g/1¾oz plain flour, plus extra for dusting 4 heaped tbsp crème fraîche 600ml/20fl oz chicken stock 500g/1lb 2oz ready-made shortcrust pastry 1 free-range egg, beaten, for glazing salt and freshly ground black pepper Method Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl. Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta.In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely.Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook).When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.)Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve. Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl. Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl. Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta. Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta. In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely. In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook). Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook). When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.) When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.) Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve. Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve. Recipe tips Use good quality stock for best results."
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} | f1feb51c17bc5e897d479167889ab37e73aebc5d05bd1eafdbc8f5e94d11084c | Microwave Spanish omelette recipe
An average of 4.5 out of 5 stars from 2 ratings Microwave eggs? Yes. You can make a microwave omelette with your choice of vegetables for a speedy lunch. 1 onion, finely chopped1 red or orange pepper, deseeded and cut into rings50g/1¾oz mushrooms, finely sliced400g/14oz potatoes50g/1¾oz frozen peas4 large free-range eggs1 tsp grain mustard (optional)black pepper (optional)30g/1oz low-fat mature Cheddar cheesecrusty bread, to serve 1 onion, finely chopped 1 red or orange pepper, deseeded and cut into rings 50g/1¾oz mushrooms, finely sliced 400g/14oz potatoes 50g/1¾oz frozen peas 4 large free-range eggs 1 tsp grain mustard (optional) black pepper (optional) 30g/1oz low-fat mature Cheddar cheese crusty bread, to serve Method Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for four minutes.Meanwhile, peel the potatoes (or just scrub them if the skins are good) and slice.Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl.Put the potatoes in the microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for six minutes. Allow to stand for two minutes, then check that the slices are soft. If they are not, cook on full power for another minute.Put the peas into a colander and pour some boiling water over them to soften them, then drain.Crack the eggs in a bowl, whisk well with the mustard and black pepper (if using) until frothy. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs.Grate the cheese and sprinkle it into the dish over the egg.Cook on full power for two minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon.Cook for another two minutes and repeat as in step 9.Cook for another two minutes and remove the dish from the microwave, cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power.Cut into wedges and serve with a tomato salad and crusty bread. Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for four minutes. Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for four minutes. Meanwhile, peel the potatoes (or just scrub them if the skins are good) and slice. Meanwhile, peel the potatoes (or just scrub them if the skins are good) and slice. Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl. Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl. Put the potatoes in the microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for six minutes. Allow to stand for two minutes, then check that the slices are soft. If they are not, cook on full power for another minute. Put the potatoes in the microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for six minutes. Allow to stand for two minutes, then check that the slices are soft. If they are not, cook on full power for another minute. Put the peas into a colander and pour some boiling water over them to soften them, then drain. Put the peas into a colander and pour some boiling water over them to soften them, then drain. Crack the eggs in a bowl, whisk well with the mustard and black pepper (if using) until frothy. Crack the eggs in a bowl, whisk well with the mustard and black pepper (if using) until frothy. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs. Grate the cheese and sprinkle it into the dish over the egg. Grate the cheese and sprinkle it into the dish over the egg. Cook on full power for two minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon. Cook on full power for two minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon. Cook for another two minutes and repeat as in step 9. Cook for another two minutes and repeat as in step 9. Cook for another two minutes and remove the dish from the microwave, cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power. Cook for another two minutes and remove the dish from the microwave, cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power. Cut into wedges and serve with a tomato salad and crusty bread. Cut into wedges and serve with a tomato salad and crusty bread. Recipe tips Almost any cooked vegetables can be used in place of the ones suggested here, which makes it a great recipe for using up any leftover vegetables. You could also add a handful of finely chopped herbs to the egg mixture, or add 50g/1¼oz sliced chorizo sausage or chunks of cooked ham at step 10 for a meat option. Alternatively swap the potatoes for cooked pieces of butternut squash or mixed vegetables. | {
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"title": "Microwave Spanish omelette recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Microwave eggs? Yes. You can make a microwave omelette with your choice of vegetables for a speedy lunch. 1 onion, finely chopped1 red or orange pepper, deseeded and cut into rings50g/1¾oz mushrooms, finely sliced400g/14oz potatoes50g/1¾oz frozen peas4 large free-range eggs1 tsp grain mustard (optional)black pepper (optional)30g/1oz low-fat mature Cheddar cheesecrusty bread, to serve 1 onion, finely chopped 1 red or orange pepper, deseeded and cut into rings 50g/1¾oz mushrooms, finely sliced 400g/14oz potatoes 50g/1¾oz frozen peas 4 large free-range eggs 1 tsp grain mustard (optional) black pepper (optional) 30g/1oz low-fat mature Cheddar cheese crusty bread, to serve Method Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for four minutes.Meanwhile, peel the potatoes (or just scrub them if the skins are good) and slice.Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl.Put the potatoes in the microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for six minutes. Allow to stand for two minutes, then check that the slices are soft. If they are not, cook on full power for another minute.Put the peas into a colander and pour some boiling water over them to soften them, then drain.Crack the eggs in a bowl, whisk well with the mustard and black pepper (if using) until frothy. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs.Grate the cheese and sprinkle it into the dish over the egg.Cook on full power for two minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon.Cook for another two minutes and repeat as in step 9.Cook for another two minutes and remove the dish from the microwave, cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power.Cut into wedges and serve with a tomato salad and crusty bread. Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for four minutes. Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for four minutes. Meanwhile, peel the potatoes (or just scrub them if the skins are good) and slice. Meanwhile, peel the potatoes (or just scrub them if the skins are good) and slice. Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl. Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl. Put the potatoes in the microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for six minutes. Allow to stand for two minutes, then check that the slices are soft. If they are not, cook on full power for another minute. Put the potatoes in the microwave-safe dish, cover with a lid or cling film, leaving a small area open, and cook on full power for six minutes. Allow to stand for two minutes, then check that the slices are soft. If they are not, cook on full power for another minute. Put the peas into a colander and pour some boiling water over them to soften them, then drain. Put the peas into a colander and pour some boiling water over them to soften them, then drain. Crack the eggs in a bowl, whisk well with the mustard and black pepper (if using) until frothy. Crack the eggs in a bowl, whisk well with the mustard and black pepper (if using) until frothy. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs. Grate the cheese and sprinkle it into the dish over the egg. Grate the cheese and sprinkle it into the dish over the egg. Cook on full power for two minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon. Cook on full power for two minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon. Cook for another two minutes and repeat as in step 9. Cook for another two minutes and repeat as in step 9. Cook for another two minutes and remove the dish from the microwave, cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power. Cook for another two minutes and remove the dish from the microwave, cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power. Cut into wedges and serve with a tomato salad and crusty bread. Cut into wedges and serve with a tomato salad and crusty bread. Recipe tips Almost any cooked vegetables can be used in place of the ones suggested here, which makes it a great recipe for using up any leftover vegetables. You could also add a handful of finely chopped herbs to the egg mixture, or add 50g/1¼oz sliced chorizo sausage or chunks of cooked ham at step 10 for a meat option. Alternatively swap the potatoes for cooked pieces of butternut squash or mixed vegetables."
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} | e48c46015b61c7b18cf15a81141755c6a349c5776333bc9007e65434c857d853 | Sweet and sour pork and pineapple with rice omelette recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02ffr58.jpg James Martin cooks this quick, easy and tasty version of Ken Hom's pineapple pork recipe - he says it’s perfection. 1 x 600g/1lb 5oz pork fillet, cut into thin slices2 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry1 tbsp sesame oil1 tbsp cornflour1 tbsp groundnut oil3 large garlic cloves, roughly chopped225g/8oz fresh or tinned pineapple in juice, cut into chunks2 tsp caster sugar5 spring onions, trimmed, finely chopped1 tbsp dark soy sauce2 tbsp chopped fresh coriander leaves 1 x 600g/1lb 5oz pork fillet, cut into thin slices 2 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp sesame oil 1 tbsp cornflour 1 tbsp groundnut oil 3 large garlic cloves, roughly chopped 225g/8oz fresh or tinned pineapple in juice, cut into chunks 2 tsp caster sugar 5 spring onions, trimmed, finely chopped 1 tbsp dark soy sauce 2 tbsp chopped fresh coriander leaves 3 free-range eggs, lightly beaten2 tsp sesame oil1 tsp groundnut or vegetable oil200g/7oz cooked long-grain rice, chilled (preferably overnight) 3 free-range eggs, lightly beaten 2 tsp sesame oil 1 tsp groundnut or vegetable oil 200g/7oz cooked long-grain rice, chilled (preferably overnight) Method For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside.Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes.Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat. Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl.Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok.Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through.To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions. For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside. For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside. Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes. Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes. Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat. Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat. Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl. Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl. Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok. Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok. Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through. Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through. To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions. To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions. Recipe tips This recipe requires everything to be ready at the same time - get an extra pair of hands on board if need be. | {
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"title": "Sweet and sour pork and pineapple with rice omelette recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02ffr58.jpg James Martin cooks this quick, easy and tasty version of Ken Hom's pineapple pork recipe - he says it’s perfection. 1 x 600g/1lb 5oz pork fillet, cut into thin slices2 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry1 tbsp sesame oil1 tbsp cornflour1 tbsp groundnut oil3 large garlic cloves, roughly chopped225g/8oz fresh or tinned pineapple in juice, cut into chunks2 tsp caster sugar5 spring onions, trimmed, finely chopped1 tbsp dark soy sauce2 tbsp chopped fresh coriander leaves 1 x 600g/1lb 5oz pork fillet, cut into thin slices 2 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp sesame oil 1 tbsp cornflour 1 tbsp groundnut oil 3 large garlic cloves, roughly chopped 225g/8oz fresh or tinned pineapple in juice, cut into chunks 2 tsp caster sugar 5 spring onions, trimmed, finely chopped 1 tbsp dark soy sauce 2 tbsp chopped fresh coriander leaves 3 free-range eggs, lightly beaten2 tsp sesame oil1 tsp groundnut or vegetable oil200g/7oz cooked long-grain rice, chilled (preferably overnight) 3 free-range eggs, lightly beaten 2 tsp sesame oil 1 tsp groundnut or vegetable oil 200g/7oz cooked long-grain rice, chilled (preferably overnight) Method For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside.Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes.Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat. Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl.Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok.Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through.To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions. For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside. For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside. Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes. Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes. Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat. Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat. Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl. Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl. Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok. Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok. Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through. Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through. To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions. To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions. Recipe tips This recipe requires everything to be ready at the same time - get an extra pair of hands on board if need be."
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} | a1ca96d2bb16d5676d9b68743dbaeec734da3d0cc55ea68f55c9a7cfa4a9a2d1 | Baked eggs in a spicy tomato sauce recipe
An average of 4.7 out of 5 stars from 6 ratings A super simple, stripped back classic: spicy shakshuka with delicious dippy eggs. Perfect for breakfast, brunch or a lighter lunch. 2 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1 red pepper, deseeded and chopped1 tsp sweet paprika1 tsp ground cumin2 x 400g tins chopped tomatoes1 tsp chilli flakes 4 free-range eggssalt and freshly ground black pepper 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1 red pepper, deseeded and chopped 1 tsp sweet paprika 1 tsp ground cumin 2 x 400g tins chopped tomatoes 1 tsp chilli flakes 4 free-range eggs salt and freshly ground black pepper handful fresh coriander, choppedcrunchy bread handful fresh coriander, chopped crunchy bread Method Preheat the oven to 190C/170C Fan/Gas 5. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Recipe tips This dish can also be made on a stove top if preferred but you will need a shallow casserole or frying pan with a well fitting lid. Add the eggs in step 3 and cover the pan with a lid. Simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. | {
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"title": "Baked eggs in a spicy tomato sauce recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings A super simple, stripped back classic: spicy shakshuka with delicious dippy eggs. Perfect for breakfast, brunch or a lighter lunch. 2 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1 red pepper, deseeded and chopped1 tsp sweet paprika1 tsp ground cumin2 x 400g tins chopped tomatoes1 tsp chilli flakes 4 free-range eggssalt and freshly ground black pepper 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1 red pepper, deseeded and chopped 1 tsp sweet paprika 1 tsp ground cumin 2 x 400g tins chopped tomatoes 1 tsp chilli flakes 4 free-range eggs salt and freshly ground black pepper handful fresh coriander, choppedcrunchy bread handful fresh coriander, chopped crunchy bread Method Preheat the oven to 190C/170C Fan/Gas 5. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Recipe tips This dish can also be made on a stove top if preferred but you will need a shallow casserole or frying pan with a well fitting lid. Add the eggs in step 3 and cover the pan with a lid. Simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking."
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} | 012b99ef82fcc22f85305cc0aaee7f9a82bb67032c0062afed52c65a3f091cde | Pissaladière with olives and anchovies recipe
An average of 4.7 out of 5 stars from 3 ratings Making the dough with plain flour makes a huge difference to the texture of this pissaladière. It also means it’s good to eat cold, as it keeps some softness. 250g/9oz plain flour1 tsp salt5g instant yeast1 tbsp honey50ml/2fl oz olive oil125ml/4fl oz warm water 250g/9oz plain flour 1 tsp salt 5g instant yeast 1 tbsp honey 50ml/2fl oz olive oil 125ml/4fl oz warm water 2 tbsp olive oilknob of butter1.25kg/2 lb 12 oz onions, thinly slicedfew thyme leaves (optional)2 100g/4oz jars anchovies1 small jar black pitted olives, drained 2 tbsp olive oil knob of butter 1.25kg/2 lb 12 oz onions, thinly sliced few thyme leaves (optional) 2 100g/4oz jars anchovies 1 small jar black pitted olives, drained Method For the dough, put the flour in a bowl and stir in the salt. Add the yeast. Mix the honey with the oil and water, then pour this over the flour. Mix until you have a sticky dough, then turn out the dough and knead until soft and passes the windowpane test (stretch a small piece out until you can see through it – gluten is developed enough if it allows you do this). Return to the bowl and cover with a damp tea towel. Leave to double in size – at least an hour.Meanwhile make the topping. Heat the olive oil and butter in a very large frying pan. When the butter has melted and is foaming, add the onions and thyme leaves (if using). Season with salt. Stir carefully until they reduce in volume – there will seem almost too much for the pan to start with, but they will collapse quite quickly. Continue to cook on a low to medium heat for at least 45 minutes to an hour, stirring regularly. The onions will lightly caramelise on the base – scrape this up regularly when you stir. Eventually you will have very soft, almost puréed, golden brown onions. You can instead cover the pan and let the onions sweat for a similar amount of time – they will collapse in a similar way but be lighter in colour.Preheat the oven to 230C/210C Fan/Gas 8.Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – or more free-form if you prefer (I often do a small amount without as there’s always someone who doesn’t like anchovies!). Add the olives at intervals. Drizzle with a little more olive oil, if you like. Bake in the preheated oven for around 20-25 minutes, or until the dough is cooked through.Cool, cut into slices and serve. For the dough, put the flour in a bowl and stir in the salt. Add the yeast. Mix the honey with the oil and water, then pour this over the flour. For the dough, put the flour in a bowl and stir in the salt. Add the yeast. Mix the honey with the oil and water, then pour this over the flour. Mix until you have a sticky dough, then turn out the dough and knead until soft and passes the windowpane test (stretch a small piece out until you can see through it – gluten is developed enough if it allows you do this). Return to the bowl and cover with a damp tea towel. Leave to double in size – at least an hour. Mix until you have a sticky dough, then turn out the dough and knead until soft and passes the windowpane test (stretch a small piece out until you can see through it – gluten is developed enough if it allows you do this). Return to the bowl and cover with a damp tea towel. Leave to double in size – at least an hour. Meanwhile make the topping. Heat the olive oil and butter in a very large frying pan. When the butter has melted and is foaming, add the onions and thyme leaves (if using). Season with salt. Stir carefully until they reduce in volume – there will seem almost too much for the pan to start with, but they will collapse quite quickly. Continue to cook on a low to medium heat for at least 45 minutes to an hour, stirring regularly. The onions will lightly caramelise on the base – scrape this up regularly when you stir. Meanwhile make the topping. Heat the olive oil and butter in a very large frying pan. When the butter has melted and is foaming, add the onions and thyme leaves (if using). Season with salt. Stir carefully until they reduce in volume – there will seem almost too much for the pan to start with, but they will collapse quite quickly. Continue to cook on a low to medium heat for at least 45 minutes to an hour, stirring regularly. The onions will lightly caramelise on the base – scrape this up regularly when you stir. Eventually you will have very soft, almost puréed, golden brown onions. You can instead cover the pan and let the onions sweat for a similar amount of time – they will collapse in a similar way but be lighter in colour. Eventually you will have very soft, almost puréed, golden brown onions. You can instead cover the pan and let the onions sweat for a similar amount of time – they will collapse in a similar way but be lighter in colour. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – or more free-form if you prefer (I often do a small amount without as there’s always someone who doesn’t like anchovies!). Add the olives at intervals. Drizzle with a little more olive oil, if you like. Bake in the preheated oven for around 20-25 minutes, or until the dough is cooked through. Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – or more free-form if you prefer (I often do a small amount without as there’s always someone who doesn’t like anchovies!). Add the olives at intervals. Drizzle with a little more olive oil, if you like. Bake in the preheated oven for around 20-25 minutes, or until the dough is cooked through. Cool, cut into slices and serve. Cool, cut into slices and serve. | {
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"title": "Pissaladière with olives and anchovies recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Making the dough with plain flour makes a huge difference to the texture of this pissaladière. It also means it’s good to eat cold, as it keeps some softness. 250g/9oz plain flour1 tsp salt5g instant yeast1 tbsp honey50ml/2fl oz olive oil125ml/4fl oz warm water 250g/9oz plain flour 1 tsp salt 5g instant yeast 1 tbsp honey 50ml/2fl oz olive oil 125ml/4fl oz warm water 2 tbsp olive oilknob of butter1.25kg/2 lb 12 oz onions, thinly slicedfew thyme leaves (optional)2 100g/4oz jars anchovies1 small jar black pitted olives, drained 2 tbsp olive oil knob of butter 1.25kg/2 lb 12 oz onions, thinly sliced few thyme leaves (optional) 2 100g/4oz jars anchovies 1 small jar black pitted olives, drained Method For the dough, put the flour in a bowl and stir in the salt. Add the yeast. Mix the honey with the oil and water, then pour this over the flour. Mix until you have a sticky dough, then turn out the dough and knead until soft and passes the windowpane test (stretch a small piece out until you can see through it – gluten is developed enough if it allows you do this). Return to the bowl and cover with a damp tea towel. Leave to double in size – at least an hour.Meanwhile make the topping. Heat the olive oil and butter in a very large frying pan. When the butter has melted and is foaming, add the onions and thyme leaves (if using). Season with salt. Stir carefully until they reduce in volume – there will seem almost too much for the pan to start with, but they will collapse quite quickly. Continue to cook on a low to medium heat for at least 45 minutes to an hour, stirring regularly. The onions will lightly caramelise on the base – scrape this up regularly when you stir. Eventually you will have very soft, almost puréed, golden brown onions. You can instead cover the pan and let the onions sweat for a similar amount of time – they will collapse in a similar way but be lighter in colour.Preheat the oven to 230C/210C Fan/Gas 8.Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – or more free-form if you prefer (I often do a small amount without as there’s always someone who doesn’t like anchovies!). Add the olives at intervals. Drizzle with a little more olive oil, if you like. Bake in the preheated oven for around 20-25 minutes, or until the dough is cooked through.Cool, cut into slices and serve. For the dough, put the flour in a bowl and stir in the salt. Add the yeast. Mix the honey with the oil and water, then pour this over the flour. For the dough, put the flour in a bowl and stir in the salt. Add the yeast. Mix the honey with the oil and water, then pour this over the flour. Mix until you have a sticky dough, then turn out the dough and knead until soft and passes the windowpane test (stretch a small piece out until you can see through it – gluten is developed enough if it allows you do this). Return to the bowl and cover with a damp tea towel. Leave to double in size – at least an hour. Mix until you have a sticky dough, then turn out the dough and knead until soft and passes the windowpane test (stretch a small piece out until you can see through it – gluten is developed enough if it allows you do this). Return to the bowl and cover with a damp tea towel. Leave to double in size – at least an hour. Meanwhile make the topping. Heat the olive oil and butter in a very large frying pan. When the butter has melted and is foaming, add the onions and thyme leaves (if using). Season with salt. Stir carefully until they reduce in volume – there will seem almost too much for the pan to start with, but they will collapse quite quickly. Continue to cook on a low to medium heat for at least 45 minutes to an hour, stirring regularly. The onions will lightly caramelise on the base – scrape this up regularly when you stir. Meanwhile make the topping. Heat the olive oil and butter in a very large frying pan. When the butter has melted and is foaming, add the onions and thyme leaves (if using). Season with salt. Stir carefully until they reduce in volume – there will seem almost too much for the pan to start with, but they will collapse quite quickly. Continue to cook on a low to medium heat for at least 45 minutes to an hour, stirring regularly. The onions will lightly caramelise on the base – scrape this up regularly when you stir. Eventually you will have very soft, almost puréed, golden brown onions. You can instead cover the pan and let the onions sweat for a similar amount of time – they will collapse in a similar way but be lighter in colour. Eventually you will have very soft, almost puréed, golden brown onions. You can instead cover the pan and let the onions sweat for a similar amount of time – they will collapse in a similar way but be lighter in colour. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – or more free-form if you prefer (I often do a small amount without as there’s always someone who doesn’t like anchovies!). Add the olives at intervals. Drizzle with a little more olive oil, if you like. Bake in the preheated oven for around 20-25 minutes, or until the dough is cooked through. Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – or more free-form if you prefer (I often do a small amount without as there’s always someone who doesn’t like anchovies!). Add the olives at intervals. Drizzle with a little more olive oil, if you like. Bake in the preheated oven for around 20-25 minutes, or until the dough is cooked through. Cool, cut into slices and serve. Cool, cut into slices and serve."
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} | 1f8e228c8112ffefe10de2b627fc814d586d0b3f464955e5f7022dd85204e005 | Poached salmon with asparagus recipe
An average of 5.0 out of 5 stars from 6 ratings It is so much easier to remove the skin from the salmon while it is still warm – otherwise it will stick firmly to the salmon. 1kg/2lb 4oz side of salmonsmall bunch dill 50ml/2fl oz dry white wine 1 lemon, juice onlysalt and freshly ground black pepper 1kg/2lb 4oz side of salmon small bunch dill 50ml/2fl oz dry white wine 1 lemon, juice only salt and freshly ground black pepper 20 asparagus tips 100g/3½oz cooked shelled brown shrimpspink radishes or pink micro herbs 20 asparagus tips 100g/3½oz cooked shelled brown shrimps pink radishes or pink micro herbs ½ banana shallot, finely diced 2 tsp Dijon mustard3 tbsp white wine vinegar150ml/5fl oz light olive oil 1 tsp caster sugar bunch fresh dill, chopped ½ banana shallot, finely diced 2 tsp Dijon mustard 3 tbsp white wine vinegar 150ml/5fl oz light olive oil 1 tsp caster sugar bunch fresh dill, chopped Method Preheat the oven to 180C/160C Fan/Gas 4.Lightly butter a large sheet of kitchen foil big enough to wrap the salmon. Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side.Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat. To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces. To make the dressing, mix all of the dressing ingredients together in a jug.Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs.Serve with the remaining dressing in a jug. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter a large sheet of kitchen foil big enough to wrap the salmon. Lightly butter a large sheet of kitchen foil big enough to wrap the salmon. Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side. Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side. Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat. Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat. To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces. To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces. To make the dressing, mix all of the dressing ingredients together in a jug. To make the dressing, mix all of the dressing ingredients together in a jug. Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs. Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs. Serve with the remaining dressing in a jug. Serve with the remaining dressing in a jug. Recipe tips If you want to get ahead, the salmon can be poached up to 8 hours in advance, and the dressing can be made up to a week in advance. You can assemble the dish up to 3 hours before serving. | {
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"title": "Poached salmon with asparagus recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings It is so much easier to remove the skin from the salmon while it is still warm – otherwise it will stick firmly to the salmon. 1kg/2lb 4oz side of salmonsmall bunch dill 50ml/2fl oz dry white wine 1 lemon, juice onlysalt and freshly ground black pepper 1kg/2lb 4oz side of salmon small bunch dill 50ml/2fl oz dry white wine 1 lemon, juice only salt and freshly ground black pepper 20 asparagus tips 100g/3½oz cooked shelled brown shrimpspink radishes or pink micro herbs 20 asparagus tips 100g/3½oz cooked shelled brown shrimps pink radishes or pink micro herbs ½ banana shallot, finely diced 2 tsp Dijon mustard3 tbsp white wine vinegar150ml/5fl oz light olive oil 1 tsp caster sugar bunch fresh dill, chopped ½ banana shallot, finely diced 2 tsp Dijon mustard 3 tbsp white wine vinegar 150ml/5fl oz light olive oil 1 tsp caster sugar bunch fresh dill, chopped Method Preheat the oven to 180C/160C Fan/Gas 4.Lightly butter a large sheet of kitchen foil big enough to wrap the salmon. Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side.Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat. To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces. To make the dressing, mix all of the dressing ingredients together in a jug.Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs.Serve with the remaining dressing in a jug. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter a large sheet of kitchen foil big enough to wrap the salmon. Lightly butter a large sheet of kitchen foil big enough to wrap the salmon. Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side. Put a few sprigs of dill to one side of the foil. Season the foil and place the salmon on top, skin-side up. Pour over the white wine and lemon juice. Fold the foil over the fish to make a parcel, sealing the edges at the side. Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat. Lift into a large roasting tin and bake for about 25 minutes, or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat. To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces. To make the garnish, blanch the asparagus in a pan of boiling water for 3 minutes. Drain and refresh under cold water. Cut into small pieces. To make the dressing, mix all of the dressing ingredients together in a jug. To make the dressing, mix all of the dressing ingredients together in a jug. Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs. Using two fish slices, transfer the salmon onto a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs. Serve with the remaining dressing in a jug. Serve with the remaining dressing in a jug. Recipe tips If you want to get ahead, the salmon can be poached up to 8 hours in advance, and the dressing can be made up to a week in advance. You can assemble the dish up to 3 hours before serving."
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} | b99e9b5c4a347c9ff3935cb01e185468349dca5a3e234561e21181a1900ac06f | Slow-roasted shoulder of pork with sherry-roasted parsnips, mash and gravy recipe
An average of 5.0 out of 5 stars from 3 ratings Pop this shoulder of pork dish in oven in the morning for Sunday lunch. Forget about it for a few hours and then just finish off with the parsnips and mash near serving time. 1 shoulder of pork, skin scored1 large onion, cut in half2 carrots, roughly chopped2 sticks celery, roughly chopped¼ bunch fresh thyme500ml/18fl oz chicken stock 1 shoulder of pork, skin scored 1 large onion, cut in half 2 carrots, roughly chopped 2 sticks celery, roughly chopped ¼ bunch fresh thyme 500ml/18fl oz chicken stock 450g/1lb parsnips, three-quarters cut into chunks, one-quarter finely sliced on a mandoline50g/1¾oz butter4 tbsp sherry3 tbsp clear honey1 tbsp chopped parsley1 tbsp chopped sage leavessalt 450g/1lb parsnips, three-quarters cut into chunks, one-quarter finely sliced on a mandoline 50g/1¾oz butter 4 tbsp sherry 3 tbsp clear honey 1 tbsp chopped parsley 1 tbsp chopped sage leaves salt 1kg/2lb 4oz Maris Piper potatoes100ml/3½fl oz double cream100ml/3½ oz unsalted butter 1kg/2lb 4oz Maris Piper potatoes 100ml/3½fl oz double cream 100ml/3½ oz unsalted butter Method For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2.Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours.Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours.For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F. Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage.Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt.For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender.Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm.Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes. Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables.Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps. For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2. For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2. Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours. Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours. Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours. Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours. For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F. For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F. Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage. Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage. Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt. Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt. For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender. For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm. Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm. Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes. Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes. Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables. Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables. Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps. Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Pop this shoulder of pork dish in oven in the morning for Sunday lunch. Forget about it for a few hours and then just finish off with the parsnips and mash near serving time. 1 shoulder of pork, skin scored1 large onion, cut in half2 carrots, roughly chopped2 sticks celery, roughly chopped¼ bunch fresh thyme500ml/18fl oz chicken stock 1 shoulder of pork, skin scored 1 large onion, cut in half 2 carrots, roughly chopped 2 sticks celery, roughly chopped ¼ bunch fresh thyme 500ml/18fl oz chicken stock 450g/1lb parsnips, three-quarters cut into chunks, one-quarter finely sliced on a mandoline50g/1¾oz butter4 tbsp sherry3 tbsp clear honey1 tbsp chopped parsley1 tbsp chopped sage leavessalt 450g/1lb parsnips, three-quarters cut into chunks, one-quarter finely sliced on a mandoline 50g/1¾oz butter 4 tbsp sherry 3 tbsp clear honey 1 tbsp chopped parsley 1 tbsp chopped sage leaves salt 1kg/2lb 4oz Maris Piper potatoes100ml/3½fl oz double cream100ml/3½ oz unsalted butter 1kg/2lb 4oz Maris Piper potatoes 100ml/3½fl oz double cream 100ml/3½ oz unsalted butter Method For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2.Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours.Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours.For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F. Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage.Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt.For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender.Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm.Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes. Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables.Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps. For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2. For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2. Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours. Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours. Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours. Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours. For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F. For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F. Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage. Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage. Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt. Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt. For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender. For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm. Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm. Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes. Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes. Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables. Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables. Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps. Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps."
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} | 40d8bc831adf6567d0a6e1e87cf8c5b1028c15145742f5b827f5ff0d448e8c3d | Spaghetti with kale, anchovies and chilli recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spaghetti_with_kale_43804_16x9.jpg The beauty of this super-cheap dish is that with very few ingredients you get lots of flavour. Simple and stylish! Each serving provides 441kcal, 21g protein, 73g carbohydrate (of which 3g sugars), 5g fat (of which 0.8g saturates), 8g fibre and 3.8g salt. 100g/3½oz spaghetti75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped25g/1oz tinned anchovies in oil, chopped, oil reserved 1 garlic clove, chopped, grated or crushedpinch chilli flakessalt and freshly ground black pepper 100g/3½oz spaghetti 75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped 25g/1oz tinned anchovies in oil, chopped, oil reserved 1 garlic clove, chopped, grated or crushed pinch chilli flakes salt and freshly ground black pepper Method Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes).Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot.Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute.Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes). Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes). Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Recipe tips Try and keep the kale at the top of the saucepan and use a slotted spoon to get it out after draining. Don't worry if you can't get it all! | {
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"title": "Spaghetti with kale, anchovies and chilli recipe",
"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spaghetti_with_kale_43804_16x9.jpg The beauty of this super-cheap dish is that with very few ingredients you get lots of flavour. Simple and stylish! Each serving provides 441kcal, 21g protein, 73g carbohydrate (of which 3g sugars), 5g fat (of which 0.8g saturates), 8g fibre and 3.8g salt. 100g/3½oz spaghetti75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped25g/1oz tinned anchovies in oil, chopped, oil reserved 1 garlic clove, chopped, grated or crushedpinch chilli flakessalt and freshly ground black pepper 100g/3½oz spaghetti 75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped 25g/1oz tinned anchovies in oil, chopped, oil reserved 1 garlic clove, chopped, grated or crushed pinch chilli flakes salt and freshly ground black pepper Method Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes).Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot.Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute.Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes). Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes). Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Recipe tips Try and keep the kale at the top of the saucepan and use a slotted spoon to get it out after draining. Don't worry if you can't get it all!"
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} | 98bc94d21acc803a8171cd29a382a0dc6322b31960040a639e2004ae8664f09d | Roast shoulder of lamb with herbs and honey recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastshoulderoflambw_89776_16x9.jpg Forget about carving this easy slow-cooked roast lamb shoulder – pull the fragrant, tender lamb into shreds, rustic style. 1.4kg/3lb shoulder of lamb, trimmedhandful dried camomile (or contents of 4 camomile teabags)½ bunch fresh thyme, leaves only4 sprigs fresh rosemary, leaves only12 fresh sage leaves, roughly chopped1 tbsp dried oreganosalt and freshly ground black pepper1 lemon, juice only1 tbsp good Greek or wild flower clear honey2 tbsp olive oil125ml/4fl oz water 1.4kg/3lb shoulder of lamb, trimmed handful dried camomile (or contents of 4 camomile teabags) ½ bunch fresh thyme, leaves only 4 sprigs fresh rosemary, leaves only 12 fresh sage leaves, roughly chopped 1 tbsp dried oregano salt and freshly ground black pepper 1 lemon, juice only 1 tbsp good Greek or wild flower clear honey 2 tbsp olive oil 125ml/4fl oz water Method Preheat the oven to 200C/400F/Gas 6.With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.Drizzle the honey over the top of the lamb and pour over a little olive oil.Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.After the 2½ hours cooking the lamb meat should pull away easily from the bone.Remove from the oven and allow to rest for 4-5 minutes.To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix. Drizzle the honey over the top of the lamb and pour over a little olive oil. Drizzle the honey over the top of the lamb and pour over a little olive oil. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture. After the 2½ hours cooking the lamb meat should pull away easily from the bone. After the 2½ hours cooking the lamb meat should pull away easily from the bone. Remove from the oven and allow to rest for 4-5 minutes. Remove from the oven and allow to rest for 4-5 minutes. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. | {
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"title": "Roast shoulder of lamb with herbs and honey recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastshoulderoflambw_89776_16x9.jpg Forget about carving this easy slow-cooked roast lamb shoulder – pull the fragrant, tender lamb into shreds, rustic style. 1.4kg/3lb shoulder of lamb, trimmedhandful dried camomile (or contents of 4 camomile teabags)½ bunch fresh thyme, leaves only4 sprigs fresh rosemary, leaves only12 fresh sage leaves, roughly chopped1 tbsp dried oreganosalt and freshly ground black pepper1 lemon, juice only1 tbsp good Greek or wild flower clear honey2 tbsp olive oil125ml/4fl oz water 1.4kg/3lb shoulder of lamb, trimmed handful dried camomile (or contents of 4 camomile teabags) ½ bunch fresh thyme, leaves only 4 sprigs fresh rosemary, leaves only 12 fresh sage leaves, roughly chopped 1 tbsp dried oregano salt and freshly ground black pepper 1 lemon, juice only 1 tbsp good Greek or wild flower clear honey 2 tbsp olive oil 125ml/4fl oz water Method Preheat the oven to 200C/400F/Gas 6.With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.Drizzle the honey over the top of the lamb and pour over a little olive oil.Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.After the 2½ hours cooking the lamb meat should pull away easily from the bone.Remove from the oven and allow to rest for 4-5 minutes.To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix. Drizzle the honey over the top of the lamb and pour over a little olive oil. Drizzle the honey over the top of the lamb and pour over a little olive oil. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture. After the 2½ hours cooking the lamb meat should pull away easily from the bone. After the 2½ hours cooking the lamb meat should pull away easily from the bone. Remove from the oven and allow to rest for 4-5 minutes. Remove from the oven and allow to rest for 4-5 minutes. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves."
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} | da8a71e4e0ba725045b8e913b79cc3006ad8d812889eaf8d7218c634d84f5ccf | Simple chicken curry recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simplegoanchickencur_67869_16x9.jpg This mild chicken curry recipe is spicy rather than hot and relatively low in fat. Serve with naan bread and rice. 4 large skinless chicken breasts, cut into chunks3 tbsp vegetable oil1 tsp yellow or brown mustard seeds 1 large onion, sliced3 garlic cloves, finely sliced1x400ml can coconut milksalt 4 large skinless chicken breasts, cut into chunks 3 tbsp vegetable oil 1 tsp yellow or brown mustard seeds 1 large onion, sliced 3 garlic cloves, finely sliced 1x400ml can coconut milk salt 1 tsp paprika½ tsp ground turmeric1½ tbsp ground coriander1 tsp ground cumin1 tsp cayenne pepper1 tbsp lemon juice½ tsp salt75ml/2¾fl oz water 1 tsp paprika ½ tsp ground turmeric 1½ tbsp ground coriander 1 tsp ground cumin 1 tsp cayenne pepper 1 tbsp lemon juice ½ tsp salt 75ml/2¾fl oz water Method Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. | {
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"title": "Simple chicken curry recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simplegoanchickencur_67869_16x9.jpg This mild chicken curry recipe is spicy rather than hot and relatively low in fat. Serve with naan bread and rice. 4 large skinless chicken breasts, cut into chunks3 tbsp vegetable oil1 tsp yellow or brown mustard seeds 1 large onion, sliced3 garlic cloves, finely sliced1x400ml can coconut milksalt 4 large skinless chicken breasts, cut into chunks 3 tbsp vegetable oil 1 tsp yellow or brown mustard seeds 1 large onion, sliced 3 garlic cloves, finely sliced 1x400ml can coconut milk salt 1 tsp paprika½ tsp ground turmeric1½ tbsp ground coriander1 tsp ground cumin1 tsp cayenne pepper1 tbsp lemon juice½ tsp salt75ml/2¾fl oz water 1 tsp paprika ½ tsp ground turmeric 1½ tbsp ground coriander 1 tsp ground cumin 1 tsp cayenne pepper 1 tbsp lemon juice ½ tsp salt 75ml/2¾fl oz water Method Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread."
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} | 2419b833904e6cf2e08342c742e03dd5bee470686af4cb0264b2d0f868d549bc | Whole strawberry and vanilla preserve recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_strawberry_and_05215_16x9.jpg The combination of vanilla and strawberry makes this jam perfect for using in desserts. It’s also lovely spread on fresh warm scones or spooned into yoghurt at breakfast. You’ll need a jam thermometer for this recipe. 325g/11½oz (about 2) very hard pears500g/1lb 2oz firm strawberries, hulled400g/14oz granulated or caster sugar1 small lemon, juice only1 vanilla pod, seeds only 325g/11½oz (about 2) very hard pears 500g/1lb 2oz firm strawberries, hulled 400g/14oz granulated or caster sugar 1 small lemon, juice only 1 vanilla pod, seeds only Method Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated.Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again.Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan.Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately.Leave the jam for a day before eating, and after opening store it in the refrigerator. Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated. Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated. Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again. Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again. Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan. Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan. Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately. Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately. Leave the jam for a day before eating, and after opening store it in the refrigerator. Leave the jam for a day before eating, and after opening store it in the refrigerator. | {
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"title": "Whole strawberry and vanilla preserve recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_strawberry_and_05215_16x9.jpg The combination of vanilla and strawberry makes this jam perfect for using in desserts. It’s also lovely spread on fresh warm scones or spooned into yoghurt at breakfast. You’ll need a jam thermometer for this recipe. 325g/11½oz (about 2) very hard pears500g/1lb 2oz firm strawberries, hulled400g/14oz granulated or caster sugar1 small lemon, juice only1 vanilla pod, seeds only 325g/11½oz (about 2) very hard pears 500g/1lb 2oz firm strawberries, hulled 400g/14oz granulated or caster sugar 1 small lemon, juice only 1 vanilla pod, seeds only Method Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated.Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again.Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan.Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately.Leave the jam for a day before eating, and after opening store it in the refrigerator. Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated. Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated. Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again. Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again. Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan. Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan. Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately. Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately. Leave the jam for a day before eating, and after opening store it in the refrigerator. Leave the jam for a day before eating, and after opening store it in the refrigerator."
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} | 42e656b78d44265288d9b983bac808a82e2cf6cac97fa41d13143a46210a347d | Lamb slice with garlic mayonnaise recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lamb_slice_with_garlic_01679_16x9.jpg Try Simon Hopkinson’s recipe for leftover lamb: crispy-crumbed meat with a rich homemade mayonnaise. 2 free-range egg yolkssalt and freshly ground white pepper175ml/6fl oz extra virgin olive oil175ml/6fl oz sunflower oillemon juice, to taste2 garlic cloves, crushed to a paste 2 free-range egg yolks salt and freshly ground white pepper 175ml/6fl oz extra virgin olive oil 175ml/6fl oz sunflower oil lemon juice, to taste 2 garlic cloves, crushed to a paste 4 slices cold, leftover cooked lamb breast (see Top recipe tip)salt and freshly ground black pepperplain flour, for dredging1 free-range egg, beatenbreadcrumbs, for coating1 tbsp oilwatercress, for serving 4 slices cold, leftover cooked lamb breast (see Top recipe tip) salt and freshly ground black pepper plain flour, for dredging 1 free-range egg, beaten breadcrumbs, for coating 1 tbsp oil watercress, for serving Method For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge.Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs.Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper.Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge. Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs. Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs. Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper. Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper. Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. | {
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"title": "Lamb slice with garlic mayonnaise recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lamb_slice_with_garlic_01679_16x9.jpg Try Simon Hopkinson’s recipe for leftover lamb: crispy-crumbed meat with a rich homemade mayonnaise. 2 free-range egg yolkssalt and freshly ground white pepper175ml/6fl oz extra virgin olive oil175ml/6fl oz sunflower oillemon juice, to taste2 garlic cloves, crushed to a paste 2 free-range egg yolks salt and freshly ground white pepper 175ml/6fl oz extra virgin olive oil 175ml/6fl oz sunflower oil lemon juice, to taste 2 garlic cloves, crushed to a paste 4 slices cold, leftover cooked lamb breast (see Top recipe tip)salt and freshly ground black pepperplain flour, for dredging1 free-range egg, beatenbreadcrumbs, for coating1 tbsp oilwatercress, for serving 4 slices cold, leftover cooked lamb breast (see Top recipe tip) salt and freshly ground black pepper plain flour, for dredging 1 free-range egg, beaten breadcrumbs, for coating 1 tbsp oil watercress, for serving Method For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge.Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs.Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper.Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. For the garlic mayonnaise, place the egg yolks into a bowl with the salt and freshly ground white pepper. Gradually whisk together while very gradually trickling in the sunflower oil, followed by the olive oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge. Continue beating, adding the oil a little faster and speeding up the beating speed. Add more lemon juice, salt and freshly ground black pepper to taste. Set aside in the fridge. Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs. Season the lamb with salt and freshly ground black pepper. Place the flour, beaten egg and dry breadcrumbs into three shallow bowls. Dredge the lamb slices in the flour, then dip into the beaten egg and roll in the breadcrumbs. Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper. Heat the oil in a heavy-based frying pan and fry the lamb slices until golden-brown. Carefully turn over the lamb and cook on the other side. Remove the lamb from the pan and drain on kitchen paper. Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked. Stir the crushed garlic into the mayonnaise. Place the slices onto warmed plates and serve the garlic mayonnaise in a bowl on the side. Squeeze some lemon juice over the meat if liked."
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} | 4e72a0052debe3b3d115189f71f5cbf618d65663970af0d6e610a84659068e7f | Lamb rendang with coriander and lime rice recipe
An average of 4.5 out of 5 stars from 4 ratings A South-East Asian curry with all the delicious fresh flavours you’d expect to find, but slow cooked for super tender meat and a rich, thick sauce. 4 tbsp vegetable oil4 lamb shanks20g/¾oz coriander seeds½ tsp cumin seeds½ tsp turmeric powder1 cinnamon stick3 cardamom pods, crushed and seeds removed1 star anise1 large onion, sliced3 garlic cloves, chopped3 red chillies, seeds removed and chopped1 thumb-sized piece of fresh root ginger, peeled and chopped1 lemongrass stalks, pounded1 bay leaf50g/1¾oz tamarind paste1 x 400g/14oz tin coconut milk250ml/9oz warm beef stock 4 tbsp vegetable oil 4 lamb shanks 20g/¾oz coriander seeds ½ tsp cumin seeds ½ tsp turmeric powder 1 cinnamon stick 3 cardamom pods, crushed and seeds removed 1 star anise 1 large onion, sliced 3 garlic cloves, chopped 3 red chillies, seeds removed and chopped 1 thumb-sized piece of fresh root ginger, peeled and chopped 1 lemongrass stalks, pounded 1 bay leaf 50g/1¾oz tamarind paste 1 x 400g/14oz tin coconut milk 250ml/9oz warm beef stock 200g/7oz basmati rice1 tbsp coriander leaves1 lime, juice only 200g/7oz basmati rice 1 tbsp coriander leaves 1 lime, juice only Method For the lamb rendang, heat a large casserole or ovenproof pan and add two tablespoons of oil. Fry the lamb shanks to seal them all over and set aside.In a dry frying pan, gently toast the coriander seeds, cumin seeds, turmeric, cinnamon stick, cardamom seeds and the star anise until fragrant. Tip into a spice grinder and grind to a powder (alternatively place in a mortar and pound with a pestle until the spices are as fine as possible).In a large pan heat the remaining oil and, once hot, add the onion, garlic, chillies, ginger and pounded lemongrass. Cook gently until the onions have softened and the mixture starts to smell fragrant. Add the ground spices and the bay leaf and fry for a few minutes more until the mixture is really bursting with aroma.Add the lamb shanks, increase the heat and stir to brown the meat and completely coat it in the spices – this will take a few minutes. Add the tamarind paste and coconut milk, bring to the boil and then add the warm stock. Increase the heat to high and continue cooking to reduce the volume of liquid in the pan. Stir occasionally until the sauce has reduced to a thick paste, then reduce the heat to low and keep cooking and stirring until the sauce is really thick and coats the meat – approximately 2½ hours.For the coriander rice, place the rice in a pan with 365ml/12fl oz salted water. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes.When the rice is cooked, stir through the coriander leaves and lime juice.To serve, pile the rice onto serving plates and place a lamb shank on top and spoon over the rendang sauce. For the lamb rendang, heat a large casserole or ovenproof pan and add two tablespoons of oil. Fry the lamb shanks to seal them all over and set aside. For the lamb rendang, heat a large casserole or ovenproof pan and add two tablespoons of oil. Fry the lamb shanks to seal them all over and set aside. In a dry frying pan, gently toast the coriander seeds, cumin seeds, turmeric, cinnamon stick, cardamom seeds and the star anise until fragrant. Tip into a spice grinder and grind to a powder (alternatively place in a mortar and pound with a pestle until the spices are as fine as possible). In a dry frying pan, gently toast the coriander seeds, cumin seeds, turmeric, cinnamon stick, cardamom seeds and the star anise until fragrant. Tip into a spice grinder and grind to a powder (alternatively place in a mortar and pound with a pestle until the spices are as fine as possible). In a large pan heat the remaining oil and, once hot, add the onion, garlic, chillies, ginger and pounded lemongrass. Cook gently until the onions have softened and the mixture starts to smell fragrant. In a large pan heat the remaining oil and, once hot, add the onion, garlic, chillies, ginger and pounded lemongrass. Cook gently until the onions have softened and the mixture starts to smell fragrant. Add the ground spices and the bay leaf and fry for a few minutes more until the mixture is really bursting with aroma. Add the ground spices and the bay leaf and fry for a few minutes more until the mixture is really bursting with aroma. Add the lamb shanks, increase the heat and stir to brown the meat and completely coat it in the spices – this will take a few minutes. Add the lamb shanks, increase the heat and stir to brown the meat and completely coat it in the spices – this will take a few minutes. Add the tamarind paste and coconut milk, bring to the boil and then add the warm stock. Add the tamarind paste and coconut milk, bring to the boil and then add the warm stock. Increase the heat to high and continue cooking to reduce the volume of liquid in the pan. Stir occasionally until the sauce has reduced to a thick paste, then reduce the heat to low and keep cooking and stirring until the sauce is really thick and coats the meat – approximately 2½ hours. Increase the heat to high and continue cooking to reduce the volume of liquid in the pan. Stir occasionally until the sauce has reduced to a thick paste, then reduce the heat to low and keep cooking and stirring until the sauce is really thick and coats the meat – approximately 2½ hours. For the coriander rice, place the rice in a pan with 365ml/12fl oz salted water. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes. For the coriander rice, place the rice in a pan with 365ml/12fl oz salted water. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes. When the rice is cooked, stir through the coriander leaves and lime juice. When the rice is cooked, stir through the coriander leaves and lime juice. To serve, pile the rice onto serving plates and place a lamb shank on top and spoon over the rendang sauce. To serve, pile the rice onto serving plates and place a lamb shank on top and spoon over the rendang sauce. | {
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"title": "Lamb rendang with coriander and lime rice recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings A South-East Asian curry with all the delicious fresh flavours you’d expect to find, but slow cooked for super tender meat and a rich, thick sauce. 4 tbsp vegetable oil4 lamb shanks20g/¾oz coriander seeds½ tsp cumin seeds½ tsp turmeric powder1 cinnamon stick3 cardamom pods, crushed and seeds removed1 star anise1 large onion, sliced3 garlic cloves, chopped3 red chillies, seeds removed and chopped1 thumb-sized piece of fresh root ginger, peeled and chopped1 lemongrass stalks, pounded1 bay leaf50g/1¾oz tamarind paste1 x 400g/14oz tin coconut milk250ml/9oz warm beef stock 4 tbsp vegetable oil 4 lamb shanks 20g/¾oz coriander seeds ½ tsp cumin seeds ½ tsp turmeric powder 1 cinnamon stick 3 cardamom pods, crushed and seeds removed 1 star anise 1 large onion, sliced 3 garlic cloves, chopped 3 red chillies, seeds removed and chopped 1 thumb-sized piece of fresh root ginger, peeled and chopped 1 lemongrass stalks, pounded 1 bay leaf 50g/1¾oz tamarind paste 1 x 400g/14oz tin coconut milk 250ml/9oz warm beef stock 200g/7oz basmati rice1 tbsp coriander leaves1 lime, juice only 200g/7oz basmati rice 1 tbsp coriander leaves 1 lime, juice only Method For the lamb rendang, heat a large casserole or ovenproof pan and add two tablespoons of oil. Fry the lamb shanks to seal them all over and set aside.In a dry frying pan, gently toast the coriander seeds, cumin seeds, turmeric, cinnamon stick, cardamom seeds and the star anise until fragrant. Tip into a spice grinder and grind to a powder (alternatively place in a mortar and pound with a pestle until the spices are as fine as possible).In a large pan heat the remaining oil and, once hot, add the onion, garlic, chillies, ginger and pounded lemongrass. Cook gently until the onions have softened and the mixture starts to smell fragrant. Add the ground spices and the bay leaf and fry for a few minutes more until the mixture is really bursting with aroma.Add the lamb shanks, increase the heat and stir to brown the meat and completely coat it in the spices – this will take a few minutes. Add the tamarind paste and coconut milk, bring to the boil and then add the warm stock. Increase the heat to high and continue cooking to reduce the volume of liquid in the pan. Stir occasionally until the sauce has reduced to a thick paste, then reduce the heat to low and keep cooking and stirring until the sauce is really thick and coats the meat – approximately 2½ hours.For the coriander rice, place the rice in a pan with 365ml/12fl oz salted water. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes.When the rice is cooked, stir through the coriander leaves and lime juice.To serve, pile the rice onto serving plates and place a lamb shank on top and spoon over the rendang sauce. For the lamb rendang, heat a large casserole or ovenproof pan and add two tablespoons of oil. Fry the lamb shanks to seal them all over and set aside. For the lamb rendang, heat a large casserole or ovenproof pan and add two tablespoons of oil. Fry the lamb shanks to seal them all over and set aside. In a dry frying pan, gently toast the coriander seeds, cumin seeds, turmeric, cinnamon stick, cardamom seeds and the star anise until fragrant. Tip into a spice grinder and grind to a powder (alternatively place in a mortar and pound with a pestle until the spices are as fine as possible). In a dry frying pan, gently toast the coriander seeds, cumin seeds, turmeric, cinnamon stick, cardamom seeds and the star anise until fragrant. Tip into a spice grinder and grind to a powder (alternatively place in a mortar and pound with a pestle until the spices are as fine as possible). In a large pan heat the remaining oil and, once hot, add the onion, garlic, chillies, ginger and pounded lemongrass. Cook gently until the onions have softened and the mixture starts to smell fragrant. In a large pan heat the remaining oil and, once hot, add the onion, garlic, chillies, ginger and pounded lemongrass. Cook gently until the onions have softened and the mixture starts to smell fragrant. Add the ground spices and the bay leaf and fry for a few minutes more until the mixture is really bursting with aroma. Add the ground spices and the bay leaf and fry for a few minutes more until the mixture is really bursting with aroma. Add the lamb shanks, increase the heat and stir to brown the meat and completely coat it in the spices – this will take a few minutes. Add the lamb shanks, increase the heat and stir to brown the meat and completely coat it in the spices – this will take a few minutes. Add the tamarind paste and coconut milk, bring to the boil and then add the warm stock. Add the tamarind paste and coconut milk, bring to the boil and then add the warm stock. Increase the heat to high and continue cooking to reduce the volume of liquid in the pan. Stir occasionally until the sauce has reduced to a thick paste, then reduce the heat to low and keep cooking and stirring until the sauce is really thick and coats the meat – approximately 2½ hours. Increase the heat to high and continue cooking to reduce the volume of liquid in the pan. Stir occasionally until the sauce has reduced to a thick paste, then reduce the heat to low and keep cooking and stirring until the sauce is really thick and coats the meat – approximately 2½ hours. For the coriander rice, place the rice in a pan with 365ml/12fl oz salted water. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes. For the coriander rice, place the rice in a pan with 365ml/12fl oz salted water. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes. When the rice is cooked, stir through the coriander leaves and lime juice. When the rice is cooked, stir through the coriander leaves and lime juice. To serve, pile the rice onto serving plates and place a lamb shank on top and spoon over the rendang sauce. To serve, pile the rice onto serving plates and place a lamb shank on top and spoon over the rendang sauce."
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} | 1ffdd5a6c0752a5122c9a9deb6e25b99189095672ddabfb28c5a706554cdc2de | Coconut chicken noodle soup recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coconut_chicken_noodle_20610_16x9.jpg An incredibly quick chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime if you have it. Each serving provides 478kcal, 42g protein, 60g carbohydrate (of which 13g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt. 1 nest medium egg noodles3 spring onions, chopped200ml/7fl oz coconut milk200ml/7fl oz chicken stock made with ½ a stock cube1-2 chicken thighs or drumsticks, skin removedsalt and freshly ground black pepper 1 nest medium egg noodles 3 spring onions, chopped 200ml/7fl oz coconut milk 200ml/7fl oz chicken stock made with ½ a stock cube 1-2 chicken thighs or drumsticks, skin removed salt and freshly ground black pepper Method Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes).Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly.Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes). Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes). Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly. Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Recipe tips Use leftover cooked chicken to make this meal even faster! | {
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"title": "Coconut chicken noodle soup recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coconut_chicken_noodle_20610_16x9.jpg An incredibly quick chicken noodle soup with creamy coconut and some heat from the chilli. Sprinkle with fresh coriander or a squeeze of lime if you have it. Each serving provides 478kcal, 42g protein, 60g carbohydrate (of which 13g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt. 1 nest medium egg noodles3 spring onions, chopped200ml/7fl oz coconut milk200ml/7fl oz chicken stock made with ½ a stock cube1-2 chicken thighs or drumsticks, skin removedsalt and freshly ground black pepper 1 nest medium egg noodles 3 spring onions, chopped 200ml/7fl oz coconut milk 200ml/7fl oz chicken stock made with ½ a stock cube 1-2 chicken thighs or drumsticks, skin removed salt and freshly ground black pepper Method Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes).Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly.Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Boil the kettle. Break up the noodles and put into a bowl. Cover with boiling water, set aside, and allow the noodles to soften completely - about 10 minutes. Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes). Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for 8-10 minutes). Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly. Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper. Recipe tips Use leftover cooked chicken to make this meal even faster!"
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} | 1be4d5a75d06f770d70797fd299228f8c4aa6b0bf16a9df0bd2123375d8101c0 | Pork, beans and kimchi with ssamjang recipe
An average of 5.0 out of 5 stars from 1 rating A spicy, rich and comforting dish, perfect for a Saturday night feast. 50ml/2fl oz olive oil2 large shallots, peeled and sliced4 x 150–200g/5½oz–7oz iberico pork steaks50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces100g/3½oz tinned gigantes or butter beans, drained50g/1¾oz tinned white beans, such as cannellini, drained50ml/2fl oz vegetable stock200g/7oz kimchi, roughly chopped 2 spring onions, choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 2 large shallots, peeled and sliced 4 x 150–200g/5½oz–7oz iberico pork steaks 50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces 100g/3½oz tinned gigantes or butter beans, drained 50g/1¾oz tinned white beans, such as cannellini, drained 50ml/2fl oz vegetable stock 200g/7oz kimchi, roughly chopped 2 spring onions, chopped salt and freshly ground black pepper 3 tbsp Korean chilli paste (gochujang)2 tbsp fermented soy bean paste (doenjang)2½ tbsp sesame oil1 tsp crushed garlic1 tbsp sesame seeds1–2 tsp caster sugar 3 tbsp Korean chilli paste (gochujang) 2 tbsp fermented soy bean paste (doenjang) 2½ tbsp sesame oil 1 tsp crushed garlic 1 tbsp sesame seeds 1–2 tsp caster sugar 4 tsp vegetable oil100g/3½oz cabbage, thinly sliced1 red chilli, finely chopped1 tsp sesame oil 4 tsp vegetable oil 100g/3½oz cabbage, thinly sliced 1 red chilli, finely chopped 1 tsp sesame oil Method Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through. Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside. For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil. Mix the kimchi and spring onions into the pork and beans and heat through. Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang. Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through. Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through. Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside. Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside. For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil. For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil. Mix the kimchi and spring onions into the pork and beans and heat through. Mix the kimchi and spring onions into the pork and beans and heat through. Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang. Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang. | {
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"title": "Pork, beans and kimchi with ssamjang recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A spicy, rich and comforting dish, perfect for a Saturday night feast. 50ml/2fl oz olive oil2 large shallots, peeled and sliced4 x 150–200g/5½oz–7oz iberico pork steaks50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces100g/3½oz tinned gigantes or butter beans, drained50g/1¾oz tinned white beans, such as cannellini, drained50ml/2fl oz vegetable stock200g/7oz kimchi, roughly chopped 2 spring onions, choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 2 large shallots, peeled and sliced 4 x 150–200g/5½oz–7oz iberico pork steaks 50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces 100g/3½oz tinned gigantes or butter beans, drained 50g/1¾oz tinned white beans, such as cannellini, drained 50ml/2fl oz vegetable stock 200g/7oz kimchi, roughly chopped 2 spring onions, chopped salt and freshly ground black pepper 3 tbsp Korean chilli paste (gochujang)2 tbsp fermented soy bean paste (doenjang)2½ tbsp sesame oil1 tsp crushed garlic1 tbsp sesame seeds1–2 tsp caster sugar 3 tbsp Korean chilli paste (gochujang) 2 tbsp fermented soy bean paste (doenjang) 2½ tbsp sesame oil 1 tsp crushed garlic 1 tbsp sesame seeds 1–2 tsp caster sugar 4 tsp vegetable oil100g/3½oz cabbage, thinly sliced1 red chilli, finely chopped1 tsp sesame oil 4 tsp vegetable oil 100g/3½oz cabbage, thinly sliced 1 red chilli, finely chopped 1 tsp sesame oil Method Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through. Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside. For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil. Mix the kimchi and spring onions into the pork and beans and heat through. Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang. Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through. Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through. Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside. Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside. For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil. For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil. Mix the kimchi and spring onions into the pork and beans and heat through. Mix the kimchi and spring onions into the pork and beans and heat through. Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang. Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang."
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} | 4d264303f942d9213ade3e12fd8cef85c0c4c252ac8511ce083e2c53bc007e5a | Sourdough starter recipe
An average of 3.9 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sourdough_starter_22976_16x9.jpg Natural yoghurt gives this sourdough starter recipe a helping hand by introducing a little friendly bacteria. To learn how to use this starter see our easy recipe for sourdough bread. 175ml/6fl oz skimmed milk75ml/5 tbsp fresh, live, full-fat, plain yoghurt 175ml/6fl oz skimmed milk 75ml/5 tbsp fresh, live, full-fat, plain yoghurt 120g/4oz strong white flour 120g/4oz strong white flour 180g/6oz strong white flour100ml/3½fl oz water40ml/3 tbsp milk 180g/6oz strong white flour 100ml/3½fl oz water 40ml/3 tbsp milk 150g/5½oz strong white flour150ml/5½fl oz water 150g/5½oz strong white flour 150ml/5½fl oz water Method On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated.On day two, stir the strong white flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour.On day four, add the measured flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours.On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours.On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed.If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated. On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated. On day two, stir the strong white flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour. On day two, stir the strong white flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour. On day four, add the measured flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours. On day four, add the measured flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours. On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours. On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours. On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed. On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed. If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. Recipe tips You can freeze some of your sourdough starter if needed, as a back-up in case you need to start again. You can also keep it in the fridge if you bake less often. | {
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"title": "Sourdough starter recipe",
"content": "An average of 3.9 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sourdough_starter_22976_16x9.jpg Natural yoghurt gives this sourdough starter recipe a helping hand by introducing a little friendly bacteria. To learn how to use this starter see our easy recipe for sourdough bread. 175ml/6fl oz skimmed milk75ml/5 tbsp fresh, live, full-fat, plain yoghurt 175ml/6fl oz skimmed milk 75ml/5 tbsp fresh, live, full-fat, plain yoghurt 120g/4oz strong white flour 120g/4oz strong white flour 180g/6oz strong white flour100ml/3½fl oz water40ml/3 tbsp milk 180g/6oz strong white flour 100ml/3½fl oz water 40ml/3 tbsp milk 150g/5½oz strong white flour150ml/5½fl oz water 150g/5½oz strong white flour 150ml/5½fl oz water Method On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated.On day two, stir the strong white flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour.On day four, add the measured flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours.On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours.On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed.If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated. On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated. On day two, stir the strong white flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour. On day two, stir the strong white flour into the yoghurt, incorporating evenly. Cover and leave at room temperature (about 20C) for two days. The mixture should be full of bubbles and smell pleasantly sour. On day four, add the measured flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours. On day four, add the measured flour to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours. On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours. On day five the starter should be quite active now and be full of little bubbles. Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix thoroughly. Cover and leave at warm room temperature for 24 hours. On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed. On day six the starter should be ready to use. You can keep the starter at room temperature, but you will need to feed it daily. Combine equal parts of the starter, water and flour and mix thoroughly. You may have to discard some of the starter so that you do not end up with too much. Keep covered and use as needed. If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water. Recipe tips You can freeze some of your sourdough starter if needed, as a back-up in case you need to start again. You can also keep it in the fridge if you bake less often."
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} | 96144f339d56c93c55ea633fcccbe042ea21d58dffad1c5d3d799a4c6defc0c3 | Paris-Brest wheels recipe
To make the choux wheels, preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter. Bring to the boil, once the butter is melted, remove from the heat. Tip in the flour stirring all the time. Beat the mixture vigorously to ensure all the ingredients are well combined. Add the eggs one at a time, beating continuously until both eggs are fully incorporated. Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe four 18cm/7in diameter rings on the lined baking tray, ensuring there is plenty of space between them. Brush the choux rings with the beaten egg then liberally sprinkle over the chopped peanuts.Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 10 minutes. Remove from the oven and, using oven gloves, carefully cut each ring in half horizontally. Lay the ring halves on the baking tray and bake for a further 5 minutes to dry the pastry out. Remove from the oven and leave to cool completely.To make the honeycomb, line another baking tray with baking paper. Heat the sugar and honey in a deep saucepan (do not stir after the sugar has dissolved as it will make the caramel grainy). Continue to heat until a deep golden caramel forms, swirling the pan occasionally. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Remove from the heat and, wearing oven gloves, whisk in the bicarbonate of soda. The caramel will bubble up rapidly and fill the pan, which is why it's important to use a deep pan and protect your hands. Very carefully tip the mixture out onto the baking tray and leave to cool.To make the praline, place the peanuts on a baking tray lined with baking paper. Lay them close together in a single layer. Heat the sugar in a deep saucepan until it is dissolved and a dark golden colour (taking care as described above). Carefully pour the caramel over the nuts and leave to cool completely. Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with a rolling pin.To make the cream, whip the cream with a little vanilla until it holds its shape and peaks form. Taste and stir through a more vanilla if desired. Spoon into a piping bag fitted with a large star nozzle (alternatively put the cream in a food bag and snip off the corner). To assemble, lay a choux ring half in front of you then carefully spoon some praline crumbs over the top. Pipe the cream on top of the praline then top with mango and Holy Basil. Spoon more praline over the top and then gently lay a ring half on top. Finish by finely grating over the honeycomb to give the Paris-Brest wheels a truly unique finish. Repeat with the remaining choux rings and serve. To make the choux wheels, preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the choux wheels, preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter. Bring to the boil, once the butter is melted, remove from the heat. Tip in the flour stirring all the time. Beat the mixture vigorously to ensure all the ingredients are well combined. Add the eggs one at a time, beating continuously until both eggs are fully incorporated. In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter. Bring to the boil, once the butter is melted, remove from the heat. Tip in the flour stirring all the time. Beat the mixture vigorously to ensure all the ingredients are well combined. Add the eggs one at a time, beating continuously until both eggs are fully incorporated. Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe four 18cm/7in diameter rings on the lined baking tray, ensuring there is plenty of space between them. Brush the choux rings with the beaten egg then liberally sprinkle over the chopped peanuts. Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe four 18cm/7in diameter rings on the lined baking tray, ensuring there is plenty of space between them. Brush the choux rings with the beaten egg then liberally sprinkle over the chopped peanuts. Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 10 minutes. Remove from the oven and, using oven gloves, carefully cut each ring in half horizontally. Lay the ring halves on the baking tray and bake for a further 5 minutes to dry the pastry out. Remove from the oven and leave to cool completely. Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 10 minutes. Remove from the oven and, using oven gloves, carefully cut each ring in half horizontally. Lay the ring halves on the baking tray and bake for a further 5 minutes to dry the pastry out. Remove from the oven and leave to cool completely. To make the honeycomb, line another baking tray with baking paper. Heat the sugar and honey in a deep saucepan (do not stir after the sugar has dissolved as it will make the caramel grainy). Continue to heat until a deep golden caramel forms, swirling the pan occasionally. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Remove from the heat and, wearing oven gloves, whisk in the bicarbonate of soda. The caramel will bubble up rapidly and fill the pan, which is why it's important to use a deep pan and protect your hands. Very carefully tip the mixture out onto the baking tray and leave to cool. To make the honeycomb, line another baking tray with baking paper. Heat the sugar and honey in a deep saucepan (do not stir after the sugar has dissolved as it will make the caramel grainy). Continue to heat until a deep golden caramel forms, swirling the pan occasionally. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Remove from the heat and, wearing oven gloves, whisk in the bicarbonate of soda. The caramel will bubble up rapidly and fill the pan, which is why it's important to use a deep pan and protect your hands. Very carefully tip the mixture out onto the baking tray and leave to cool. To make the praline, place the peanuts on a baking tray lined with baking paper. Lay them close together in a single layer. Heat the sugar in a deep saucepan until it is dissolved and a dark golden colour (taking care as described above). Carefully pour the caramel over the nuts and leave to cool completely. Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with a rolling pin. To make the praline, place the peanuts on a baking tray lined with baking paper. Lay them close together in a single layer. Heat the sugar in a deep saucepan until it is dissolved and a dark golden colour (taking care as described above). Carefully pour the caramel over the nuts and leave to cool completely. Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with a rolling pin. To make the cream, whip the cream with a little vanilla until it holds its shape and peaks form. Taste and stir through a more vanilla if desired. Spoon into a piping bag fitted with a large star nozzle (alternatively put the cream in a food bag and snip off the corner). To make the cream, whip the cream with a little vanilla until it holds its shape and peaks form. Taste and stir through a more vanilla if desired. Spoon into a piping bag fitted with a large star nozzle (alternatively put the cream in a food bag and snip off the corner). To assemble, lay a choux ring half in front of you then carefully spoon some praline crumbs over the top. Pipe the cream on top of the praline then top with mango and Holy Basil. Spoon more praline over the top and then gently lay a ring half on top. Finish by finely grating over the honeycomb to give the Paris-Brest wheels a truly unique finish. Repeat with the remaining choux rings and serve. To assemble, lay a choux ring half in front of you then carefully spoon some praline crumbs over the top. Pipe the cream on top of the praline then top with mango and Holy Basil. Spoon more praline over the top and then gently lay a ring half on top. Finish by finely grating over the honeycomb to give the Paris-Brest wheels a truly unique finish. Repeat with the remaining choux rings and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Paris-Brest wheels recipe",
"content": "To make the choux wheels, preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter. Bring to the boil, once the butter is melted, remove from the heat. Tip in the flour stirring all the time. Beat the mixture vigorously to ensure all the ingredients are well combined. Add the eggs one at a time, beating continuously until both eggs are fully incorporated. Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe four 18cm/7in diameter rings on the lined baking tray, ensuring there is plenty of space between them. Brush the choux rings with the beaten egg then liberally sprinkle over the chopped peanuts.Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 10 minutes. Remove from the oven and, using oven gloves, carefully cut each ring in half horizontally. Lay the ring halves on the baking tray and bake for a further 5 minutes to dry the pastry out. Remove from the oven and leave to cool completely.To make the honeycomb, line another baking tray with baking paper. Heat the sugar and honey in a deep saucepan (do not stir after the sugar has dissolved as it will make the caramel grainy). Continue to heat until a deep golden caramel forms, swirling the pan occasionally. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Remove from the heat and, wearing oven gloves, whisk in the bicarbonate of soda. The caramel will bubble up rapidly and fill the pan, which is why it's important to use a deep pan and protect your hands. Very carefully tip the mixture out onto the baking tray and leave to cool.To make the praline, place the peanuts on a baking tray lined with baking paper. Lay them close together in a single layer. Heat the sugar in a deep saucepan until it is dissolved and a dark golden colour (taking care as described above). Carefully pour the caramel over the nuts and leave to cool completely. Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with a rolling pin.To make the cream, whip the cream with a little vanilla until it holds its shape and peaks form. Taste and stir through a more vanilla if desired. Spoon into a piping bag fitted with a large star nozzle (alternatively put the cream in a food bag and snip off the corner). To assemble, lay a choux ring half in front of you then carefully spoon some praline crumbs over the top. Pipe the cream on top of the praline then top with mango and Holy Basil. Spoon more praline over the top and then gently lay a ring half on top. Finish by finely grating over the honeycomb to give the Paris-Brest wheels a truly unique finish. Repeat with the remaining choux rings and serve. To make the choux wheels, preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the choux wheels, preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter. Bring to the boil, once the butter is melted, remove from the heat. Tip in the flour stirring all the time. Beat the mixture vigorously to ensure all the ingredients are well combined. Add the eggs one at a time, beating continuously until both eggs are fully incorporated. In a saucepan, combine 75ml/2½fl oz water, the sugar, salt and butter. Bring to the boil, once the butter is melted, remove from the heat. Tip in the flour stirring all the time. Beat the mixture vigorously to ensure all the ingredients are well combined. Add the eggs one at a time, beating continuously until both eggs are fully incorporated. Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe four 18cm/7in diameter rings on the lined baking tray, ensuring there is plenty of space between them. Brush the choux rings with the beaten egg then liberally sprinkle over the chopped peanuts. Spoon the mixture into a piping bag fitted with a large plain nozzle. Pipe four 18cm/7in diameter rings on the lined baking tray, ensuring there is plenty of space between them. Brush the choux rings with the beaten egg then liberally sprinkle over the chopped peanuts. Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 10 minutes. Remove from the oven and, using oven gloves, carefully cut each ring in half horizontally. Lay the ring halves on the baking tray and bake for a further 5 minutes to dry the pastry out. Remove from the oven and leave to cool completely. Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 10 minutes. Remove from the oven and, using oven gloves, carefully cut each ring in half horizontally. Lay the ring halves on the baking tray and bake for a further 5 minutes to dry the pastry out. Remove from the oven and leave to cool completely. To make the honeycomb, line another baking tray with baking paper. Heat the sugar and honey in a deep saucepan (do not stir after the sugar has dissolved as it will make the caramel grainy). Continue to heat until a deep golden caramel forms, swirling the pan occasionally. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Remove from the heat and, wearing oven gloves, whisk in the bicarbonate of soda. The caramel will bubble up rapidly and fill the pan, which is why it's important to use a deep pan and protect your hands. Very carefully tip the mixture out onto the baking tray and leave to cool. To make the honeycomb, line another baking tray with baking paper. Heat the sugar and honey in a deep saucepan (do not stir after the sugar has dissolved as it will make the caramel grainy). Continue to heat until a deep golden caramel forms, swirling the pan occasionally. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Remove from the heat and, wearing oven gloves, whisk in the bicarbonate of soda. The caramel will bubble up rapidly and fill the pan, which is why it's important to use a deep pan and protect your hands. Very carefully tip the mixture out onto the baking tray and leave to cool. To make the praline, place the peanuts on a baking tray lined with baking paper. Lay them close together in a single layer. Heat the sugar in a deep saucepan until it is dissolved and a dark golden colour (taking care as described above). Carefully pour the caramel over the nuts and leave to cool completely. Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with a rolling pin. To make the praline, place the peanuts on a baking tray lined with baking paper. Lay them close together in a single layer. Heat the sugar in a deep saucepan until it is dissolved and a dark golden colour (taking care as described above). Carefully pour the caramel over the nuts and leave to cool completely. Once cooled, break the praline into crumbs by pulsing in a food processor or placing in a food bag and bashing with a rolling pin. To make the cream, whip the cream with a little vanilla until it holds its shape and peaks form. Taste and stir through a more vanilla if desired. Spoon into a piping bag fitted with a large star nozzle (alternatively put the cream in a food bag and snip off the corner). To make the cream, whip the cream with a little vanilla until it holds its shape and peaks form. Taste and stir through a more vanilla if desired. Spoon into a piping bag fitted with a large star nozzle (alternatively put the cream in a food bag and snip off the corner). To assemble, lay a choux ring half in front of you then carefully spoon some praline crumbs over the top. Pipe the cream on top of the praline then top with mango and Holy Basil. Spoon more praline over the top and then gently lay a ring half on top. Finish by finely grating over the honeycomb to give the Paris-Brest wheels a truly unique finish. Repeat with the remaining choux rings and serve. To assemble, lay a choux ring half in front of you then carefully spoon some praline crumbs over the top. Pipe the cream on top of the praline then top with mango and Holy Basil. Spoon more praline over the top and then gently lay a ring half on top. Finish by finely grating over the honeycomb to give the Paris-Brest wheels a truly unique finish. Repeat with the remaining choux rings and serve."
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} | a4a7850d8fbc77d12c04636b211a1969fbe4cae09f5d1162b9dbddd9789887a7 | Butterfly leg of lamb with flatbreads and herby raita recipe
An average of 0.0 out of 5 stars from 0 ratings Leave the lamb to marinate for at least two hours to really get the flavours going. The lamb could also be cooked on the barbecue if you wish. 2kg/4lb 8oz lamb leg, butterflied, fat removed1 tbsp olive oil12 warmed flatbreads, to serve 2kg/4lb 8oz lamb leg, butterflied, fat removed 1 tbsp olive oil 12 warmed flatbreads, to serve 1 lemon, finely grated zest and juice only½ lemon, juice only1 tbsp runny honey1 tbsp ground coriander1 tbsp ground cumin1 tbsp olive oilsalt and freshly ground black pepper 1 lemon, finely grated zest and juice only ½ lemon, juice only 1 tbsp runny honey 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp olive oil salt and freshly ground black pepper 500ml/18fl oz plain yoghurt¼ large cucumber, seeds removed, very finely chopped 1 bunch mint, finely chopped½ bunch dill, finely chopped2 tsp ground cumin½ small lemon, zest only2 dill pickled cucumbers, finely chopped 500ml/18fl oz plain yoghurt ¼ large cucumber, seeds removed, very finely chopped 1 bunch mint, finely chopped ½ bunch dill, finely chopped 2 tsp ground cumin ½ small lemon, zest only 2 dill pickled cucumbers, finely chopped Method Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout.To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper. Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours.To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt.Put a large griddle pan over a high heat, add the oil and then add the lamb – it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving.Slice the lamb and serve in warmed flatbreads with a dollop of herby raita. Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout. Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout. To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper. To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper. Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours. Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours. To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt. To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt. Put a large griddle pan over a high heat, add the oil and then add the lamb – it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving. Put a large griddle pan over a high heat, add the oil and then add the lamb – it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving. Slice the lamb and serve in warmed flatbreads with a dollop of herby raita. Slice the lamb and serve in warmed flatbreads with a dollop of herby raita. | {
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"title": "Butterfly leg of lamb with flatbreads and herby raita recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Leave the lamb to marinate for at least two hours to really get the flavours going. The lamb could also be cooked on the barbecue if you wish. 2kg/4lb 8oz lamb leg, butterflied, fat removed1 tbsp olive oil12 warmed flatbreads, to serve 2kg/4lb 8oz lamb leg, butterflied, fat removed 1 tbsp olive oil 12 warmed flatbreads, to serve 1 lemon, finely grated zest and juice only½ lemon, juice only1 tbsp runny honey1 tbsp ground coriander1 tbsp ground cumin1 tbsp olive oilsalt and freshly ground black pepper 1 lemon, finely grated zest and juice only ½ lemon, juice only 1 tbsp runny honey 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp olive oil salt and freshly ground black pepper 500ml/18fl oz plain yoghurt¼ large cucumber, seeds removed, very finely chopped 1 bunch mint, finely chopped½ bunch dill, finely chopped2 tsp ground cumin½ small lemon, zest only2 dill pickled cucumbers, finely chopped 500ml/18fl oz plain yoghurt ¼ large cucumber, seeds removed, very finely chopped 1 bunch mint, finely chopped ½ bunch dill, finely chopped 2 tsp ground cumin ½ small lemon, zest only 2 dill pickled cucumbers, finely chopped Method Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout.To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper. Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours.To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt.Put a large griddle pan over a high heat, add the oil and then add the lamb – it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving.Slice the lamb and serve in warmed flatbreads with a dollop of herby raita. Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout. Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout. To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper. To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper. Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours. Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours. To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt. To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt. Put a large griddle pan over a high heat, add the oil and then add the lamb – it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving. Put a large griddle pan over a high heat, add the oil and then add the lamb – it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving. Slice the lamb and serve in warmed flatbreads with a dollop of herby raita. Slice the lamb and serve in warmed flatbreads with a dollop of herby raita."
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} | 6663be3fff86b8474a9233066fa549c5d8f85940be30c78c037b9b746857e351 | Coconut bundt cake recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_bundt_cake_35077_16x9.jpg If my grandad was alive, I think he would have loved this. The flavours are simple: caramel-golden coconut and a soft, zesty lime cake, all in a beautiful bundt. butter, for greasing 2–3 tbsp plain flour, for dusting 150g/5½oz desiccated coconut 397g tin condensed milk butter, for greasing 2–3 tbsp plain flour, for dusting 150g/5½oz desiccated coconut 397g tin condensed milk 1½ tsp fennel seeds8 medium eggs250g/9oz soft brown sugar 1½ tsp ground cinnamon4 limes, zest only 250g/9oz self-raising flour, sifted 1½ tsp fennel seeds 8 medium eggs 250g/9oz soft brown sugar 1½ tsp ground cinnamon 4 limes, zest only 250g/9oz self-raising flour, sifted Method Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin.Preheat the oven to 170C/150C Fan/Gas 3½. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter.Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean.When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind. To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter. To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter. Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean. Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean. When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/coconut_bundt_cake_35077",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut bundt cake recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_bundt_cake_35077_16x9.jpg If my grandad was alive, I think he would have loved this. The flavours are simple: caramel-golden coconut and a soft, zesty lime cake, all in a beautiful bundt. butter, for greasing 2–3 tbsp plain flour, for dusting 150g/5½oz desiccated coconut 397g tin condensed milk butter, for greasing 2–3 tbsp plain flour, for dusting 150g/5½oz desiccated coconut 397g tin condensed milk 1½ tsp fennel seeds8 medium eggs250g/9oz soft brown sugar 1½ tsp ground cinnamon4 limes, zest only 250g/9oz self-raising flour, sifted 1½ tsp fennel seeds 8 medium eggs 250g/9oz soft brown sugar 1½ tsp ground cinnamon 4 limes, zest only 250g/9oz self-raising flour, sifted Method Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin.Preheat the oven to 170C/150C Fan/Gas 3½. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter.Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean.When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind. To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter. To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter. Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean. Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean. When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm."
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} | 2849b825fb21364d593d2116ac55917c96be892ba07e9f1f016af1abbd1c27bd | Homemade tomato ketchup recipe
An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil¼ onion, finely chopped¼ tsp coriander seeds¼ tsp cumin seedspinch chilli flakespinch ground ginger2 tomatoes, skinned, deseeded and finely chopped 1 tbsp olive oil ¼ onion, finely chopped ¼ tsp coriander seeds ¼ tsp cumin seeds pinch chilli flakes pinch ground ginger 2 tomatoes, skinned, deseeded and finely chopped Method Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened.Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder.Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce.To serve, pour into a bowl and leave to cool. Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. To serve, pour into a bowl and leave to cool. To serve, pour into a bowl and leave to cool. | {
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"title": "Homemade tomato ketchup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil¼ onion, finely chopped¼ tsp coriander seeds¼ tsp cumin seedspinch chilli flakespinch ground ginger2 tomatoes, skinned, deseeded and finely chopped 1 tbsp olive oil ¼ onion, finely chopped ¼ tsp coriander seeds ¼ tsp cumin seeds pinch chilli flakes pinch ground ginger 2 tomatoes, skinned, deseeded and finely chopped Method Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened.Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder.Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce.To serve, pour into a bowl and leave to cool. Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. To serve, pour into a bowl and leave to cool. To serve, pour into a bowl and leave to cool."
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"$oid": "68bad803eb3bdbfd0cc01b23"
} | e28f3e9282f466c207d93e48ec49d18274af49c18c64d0fba895f4a48e06d2ff | Swedish Lucia rolls recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swedishluciarollsors_73214_16x9.jpg These rich saffron buns are a traditional Swedish Christmas treat. They're delicious with a cup of coffee. 1 tsp saffron threads250ml/9fl oz tepid milk500g/1lb 2oz strong white flour7g/¼oz sachet of fast-action dried yeast1 tsp salt50g/1¾oz golden caster sugar50g/1¾oz unsalted butter, melted100g/3½oz Quark cheese1 free-range egg yolkhandful of raisins 1 tsp saffron threads 250ml/9fl oz tepid milk 500g/1lb 2oz strong white flour 7g/¼oz sachet of fast-action dried yeast 1 tsp salt 50g/1¾oz golden caster sugar 50g/1¾oz unsalted butter, melted 100g/3½oz Quark cheese 1 free-range egg yolk handful of raisins Method Grease a baking tray. Soak the saffron in the milk for 5-10 minutes.Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese.Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Preheat the oven to 220C/425F/Gas 7.Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up. Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. | {
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"title": "Swedish Lucia rolls 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/swedishluciarollsors_73214_16x9.jpg These rich saffron buns are a traditional Swedish Christmas treat. They're delicious with a cup of coffee. 1 tsp saffron threads250ml/9fl oz tepid milk500g/1lb 2oz strong white flour7g/¼oz sachet of fast-action dried yeast1 tsp salt50g/1¾oz golden caster sugar50g/1¾oz unsalted butter, melted100g/3½oz Quark cheese1 free-range egg yolkhandful of raisins 1 tsp saffron threads 250ml/9fl oz tepid milk 500g/1lb 2oz strong white flour 7g/¼oz sachet of fast-action dried yeast 1 tsp salt 50g/1¾oz golden caster sugar 50g/1¾oz unsalted butter, melted 100g/3½oz Quark cheese 1 free-range egg yolk handful of raisins Method Grease a baking tray. Soak the saffron in the milk for 5-10 minutes.Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese.Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Preheat the oven to 220C/425F/Gas 7.Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up. Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack."
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"$oid": "68bad803eb3bdbfd0cc01b24"
} | b02042dee5817f9f2de51090c02bc825efb11bb0810523b316b26a4b86057abb | Chocolate and cherry buns recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_cherry_50877_16x9.jpg Glacé cherries and chocolate chip buns serve with or without an iced glaze. What’s not to love? 250ml/9fl oz milk75g/2½oz butter, plus extra for greasing500g/1lb 2oz strong white flour1 tsp mixed spice (optional)7g instant yeast75g/2½oz soft light brown sugarpinch salt1 free-range eggdash oil, for greasing your hands and the work surface 250ml/9fl oz milk 75g/2½oz butter, plus extra for greasing 500g/1lb 2oz strong white flour 1 tsp mixed spice (optional) 7g instant yeast 75g/2½oz soft light brown sugar pinch salt 1 free-range egg dash oil, for greasing your hands and the work surface 100g/3½oz butter, softened50ml/2fl oz maple syrup25g/1oz dark soft brown sugar1 tsp ground cinnamon1 tsp ground mixed spicepinch salt100g/3½oz glacé cherries, halved100g/3½oz chocolate chips 100g/3½oz butter, softened 50ml/2fl oz maple syrup 25g/1oz dark soft brown sugar 1 tsp ground cinnamon 1 tsp ground mixed spice pinch salt 100g/3½oz glacé cherries, halved 100g/3½oz chocolate chips 1 free-range egg2 tbsp demerara sugar 1 free-range egg 2 tbsp demerara sugar 200g/7oz icing sugar1-2 tbsp just-boiled water 200g/7oz icing sugar 1-2 tbsp just-boiled water Method Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously.Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and it has cooled to blood temperature.Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle. Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and you have a smooth, elastic dough. Return the dough to the bowl and cover with a damp tea towel. Leave to prove until it has doubled in size – this will take around an hour and a half.For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.Turn the dough out and roll or pat out into a rectangle of around 30x23cm/12x9in. Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries. Roll up fairly tightly, then cut into 10–12 pieces. Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Brush again, then sprinkle with the sugar. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen. For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Leave the buns to cool in the tin, then drizzle over the glaze if using. Leave to set. Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously. Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously. Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and it has cooled to blood temperature. Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and it has cooled to blood temperature. Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle. Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle. Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough. Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough. Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and you have a smooth, elastic dough. Return the dough to the bowl and cover with a damp tea towel. Leave to prove until it has doubled in size – this will take around an hour and a half. Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and you have a smooth, elastic dough. Return the dough to the bowl and cover with a damp tea towel. Leave to prove until it has doubled in size – this will take around an hour and a half. For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter. For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter. Turn the dough out and roll or pat out into a rectangle of around 30x23cm/12x9in. Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries. Roll up fairly tightly, then cut into 10–12 pieces. Turn the dough out and roll or pat out into a rectangle of around 30x23cm/12x9in. Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries. Roll up fairly tightly, then cut into 10–12 pieces. Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Brush again, then sprinkle with the sugar. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen. Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Brush again, then sprinkle with the sugar. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen. For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Leave the buns to cool in the tin, then drizzle over the glaze if using. Leave to set. For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Leave the buns to cool in the tin, then drizzle over the glaze if using. Leave to set. | {
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"title": "Chocolate and cherry buns recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_cherry_50877_16x9.jpg Glacé cherries and chocolate chip buns serve with or without an iced glaze. What’s not to love? 250ml/9fl oz milk75g/2½oz butter, plus extra for greasing500g/1lb 2oz strong white flour1 tsp mixed spice (optional)7g instant yeast75g/2½oz soft light brown sugarpinch salt1 free-range eggdash oil, for greasing your hands and the work surface 250ml/9fl oz milk 75g/2½oz butter, plus extra for greasing 500g/1lb 2oz strong white flour 1 tsp mixed spice (optional) 7g instant yeast 75g/2½oz soft light brown sugar pinch salt 1 free-range egg dash oil, for greasing your hands and the work surface 100g/3½oz butter, softened50ml/2fl oz maple syrup25g/1oz dark soft brown sugar1 tsp ground cinnamon1 tsp ground mixed spicepinch salt100g/3½oz glacé cherries, halved100g/3½oz chocolate chips 100g/3½oz butter, softened 50ml/2fl oz maple syrup 25g/1oz dark soft brown sugar 1 tsp ground cinnamon 1 tsp ground mixed spice pinch salt 100g/3½oz glacé cherries, halved 100g/3½oz chocolate chips 1 free-range egg2 tbsp demerara sugar 1 free-range egg 2 tbsp demerara sugar 200g/7oz icing sugar1-2 tbsp just-boiled water 200g/7oz icing sugar 1-2 tbsp just-boiled water Method Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously.Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and it has cooled to blood temperature.Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle. Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and you have a smooth, elastic dough. Return the dough to the bowl and cover with a damp tea towel. Leave to prove until it has doubled in size – this will take around an hour and a half.For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.Turn the dough out and roll or pat out into a rectangle of around 30x23cm/12x9in. Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries. Roll up fairly tightly, then cut into 10–12 pieces. Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Brush again, then sprinkle with the sugar. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen. For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Leave the buns to cool in the tin, then drizzle over the glaze if using. Leave to set. Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously. Line a 26–28cm/10½–11 in round deep cake tin or a deep roasting tin with baking parchment and butter generously. Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and it has cooled to blood temperature. Put the milk in a saucepan and bring to just below boiling point. Remove from the heat and add the butter. Leave to stand until the butter has melted and it has cooled to blood temperature. Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle. Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt. Make a well in the middle. Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough. Beat the egg into the milk and butter mixture. Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough. Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and you have a smooth, elastic dough. Return the dough to the bowl and cover with a damp tea towel. Leave to prove until it has doubled in size – this will take around an hour and a half. Lightly oil your hands and the work surface, then turn out the dough. Knead until no longer sticky and you have a smooth, elastic dough. Return the dough to the bowl and cover with a damp tea towel. Leave to prove until it has doubled in size – this will take around an hour and a half. For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter. For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter. Turn the dough out and roll or pat out into a rectangle of around 30x23cm/12x9in. Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries. Roll up fairly tightly, then cut into 10–12 pieces. Turn the dough out and roll or pat out into a rectangle of around 30x23cm/12x9in. Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries. Roll up fairly tightly, then cut into 10–12 pieces. Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Brush again, then sprinkle with the sugar. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen. Arrange the rounds, cut-sides down, in the deep cake tin. Brush with egg, then leave for another 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Brush again, then sprinkle with the sugar. Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen. For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Leave the buns to cool in the tin, then drizzle over the glaze if using. Leave to set. For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much. Leave the buns to cool in the tin, then drizzle over the glaze if using. Leave to set."
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} | 93e174bb8bff556dc71809a3f0744a6be7857479387c64f364a21b18450489af | Cream cheese pasta sauce recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cream_cheese_sauce_44500_16x9.jpg A quick and easy pasta sauce that uses ingredients likely to already be in your fridge. Great with spaghetti or chicken. 15g/½oz salted butter 1 large garlic clove, chopped or crushed 250g/9oz full-fat cream cheese45g/1½oz Parmesan, grated, rind reserved for cooking 50ml/2fl oz milk10g/⅓oz fresh flatleaf parsley, roughly chopped (optional)sea salt and freshly cracked black pepper 15g/½oz salted butter 1 large garlic clove, chopped or crushed 250g/9oz full-fat cream cheese 45g/1½oz Parmesan, grated, rind reserved for cooking 50ml/2fl oz milk 10g/⅓oz fresh flatleaf parsley, roughly chopped (optional) sea salt and freshly cracked black pepper Method Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden.Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Recipe tips This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required. Finish with chopped fresh parsley and some extra grated Parmesan. | {
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"url": "https://www.bbc.co.uk/food/recipes/cream_cheese_sauce_44500",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cream cheese pasta sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cream_cheese_sauce_44500_16x9.jpg A quick and easy pasta sauce that uses ingredients likely to already be in your fridge. Great with spaghetti or chicken. 15g/½oz salted butter 1 large garlic clove, chopped or crushed 250g/9oz full-fat cream cheese45g/1½oz Parmesan, grated, rind reserved for cooking 50ml/2fl oz milk10g/⅓oz fresh flatleaf parsley, roughly chopped (optional)sea salt and freshly cracked black pepper 15g/½oz salted butter 1 large garlic clove, chopped or crushed 250g/9oz full-fat cream cheese 45g/1½oz Parmesan, grated, rind reserved for cooking 50ml/2fl oz milk 10g/⅓oz fresh flatleaf parsley, roughly chopped (optional) sea salt and freshly cracked black pepper Method Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden.Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Recipe tips This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required. Finish with chopped fresh parsley and some extra grated Parmesan."
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} | 918dd9528ce7d7ba70776f6a757b0745eb8fc1adaa3d6d496d4337c8a15f431c | Lamb steak with minty broad beans recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_steak_with_minty_38336_16x9.jpg Fancy changing up your barbecue offering? It doesn't get much better than lamb on a bed of herby broad beans. 4 lamb steaks (roughly 150g/5½oz each)2 tsp olive oil1 tbsp red wine vinegar2 tsp roughly chopped fresh mint½ tsp pomegranate molasses1 tsp ground cumin 4 lamb steaks (roughly 150g/5½oz each) 2 tsp olive oil 1 tbsp red wine vinegar 2 tsp roughly chopped fresh mint ½ tsp pomegranate molasses 1 tsp ground cumin 500g/1lb 2oz fresh broad bean pods2 tsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped½ lemon, zest and juice1 tsp ground cuminpinch cinnamon1 tsp roughly chopped fresh oregano (or thyme)200ml/7fl oz chicken stock150g/5½oz small tomatoes, halved1 tsp pomegranate molasses1 tbsp roughly chopped flatleaf parsley, to serve 500g/1lb 2oz fresh broad bean pods 2 tsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped ½ lemon, zest and juice 1 tsp ground cumin pinch cinnamon 1 tsp roughly chopped fresh oregano (or thyme) 200ml/7fl oz chicken stock 150g/5½oz small tomatoes, halved 1 tsp pomegranate molasses 1 tbsp roughly chopped flatleaf parsley, to serve Method Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes.Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins.Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses. Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes.Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve. Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes. Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes. Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins. Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins. Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses. Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses. Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes. Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes. Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve. Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb steak with minty broad beans recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_steak_with_minty_38336_16x9.jpg Fancy changing up your barbecue offering? It doesn't get much better than lamb on a bed of herby broad beans. 4 lamb steaks (roughly 150g/5½oz each)2 tsp olive oil1 tbsp red wine vinegar2 tsp roughly chopped fresh mint½ tsp pomegranate molasses1 tsp ground cumin 4 lamb steaks (roughly 150g/5½oz each) 2 tsp olive oil 1 tbsp red wine vinegar 2 tsp roughly chopped fresh mint ½ tsp pomegranate molasses 1 tsp ground cumin 500g/1lb 2oz fresh broad bean pods2 tsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped½ lemon, zest and juice1 tsp ground cuminpinch cinnamon1 tsp roughly chopped fresh oregano (or thyme)200ml/7fl oz chicken stock150g/5½oz small tomatoes, halved1 tsp pomegranate molasses1 tbsp roughly chopped flatleaf parsley, to serve 500g/1lb 2oz fresh broad bean pods 2 tsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped ½ lemon, zest and juice 1 tsp ground cumin pinch cinnamon 1 tsp roughly chopped fresh oregano (or thyme) 200ml/7fl oz chicken stock 150g/5½oz small tomatoes, halved 1 tsp pomegranate molasses 1 tbsp roughly chopped flatleaf parsley, to serve Method Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes.Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins.Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses. Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes.Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve. Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes. Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes. Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins. Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins. Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses. Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses. Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes. Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes. Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve. Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve."
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} | a3ab7f4691ec6c5bf2a243a834170efef43d32b03705849d2055150232077388 | Squid and prawns with chilli and marjoram recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/squid_and_prawns_with_18855_16x9.jpg I love to serve this along with plain, boiled Italian black rice, which I advise for its drama as well as its sauce-soaking capacity. But if you want to stretch the amounts below to feed more people, then cook a packet of spaghetti and toss the lemony chilli-flecked seafood through it, making sure you use a little pasta cooking water to help the sauce emulsify. 3 tbsp olive oil1 red chilli, seeds removed and finely chopped1 unwaxed lemon, zest and juice only1 garlic clovesmall bunch parsley, leaves only, finely chopped2 tbsp finely chopped marjoram leaves350g/12oz prepared squid (defrosted if frozen), sliced into rings20 raw peeled king prawns (defrosted if frozen)1 tsp sea salt flakes or ½ tsp fine salt 3 tbsp olive oil 1 red chilli, seeds removed and finely chopped 1 unwaxed lemon, zest and juice only 1 garlic clove small bunch parsley, leaves only, finely chopped 2 tbsp finely chopped marjoram leaves 350g/12oz prepared squid (defrosted if frozen), sliced into rings 20 raw peeled king prawns (defrosted if frozen) 1 tsp sea salt flakes or ½ tsp fine salt Method Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil – this is a moment of fragrant joy.Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes, or until the seafood is just cooked through.Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil – this is a moment of fragrant joy. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil – this is a moment of fragrant joy. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes, or until the seafood is just cooked through. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes, or until the seafood is just cooked through. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram. | {
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"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/squid_and_prawns_with_18855_16x9.jpg I love to serve this along with plain, boiled Italian black rice, which I advise for its drama as well as its sauce-soaking capacity. But if you want to stretch the amounts below to feed more people, then cook a packet of spaghetti and toss the lemony chilli-flecked seafood through it, making sure you use a little pasta cooking water to help the sauce emulsify. 3 tbsp olive oil1 red chilli, seeds removed and finely chopped1 unwaxed lemon, zest and juice only1 garlic clovesmall bunch parsley, leaves only, finely chopped2 tbsp finely chopped marjoram leaves350g/12oz prepared squid (defrosted if frozen), sliced into rings20 raw peeled king prawns (defrosted if frozen)1 tsp sea salt flakes or ½ tsp fine salt 3 tbsp olive oil 1 red chilli, seeds removed and finely chopped 1 unwaxed lemon, zest and juice only 1 garlic clove small bunch parsley, leaves only, finely chopped 2 tbsp finely chopped marjoram leaves 350g/12oz prepared squid (defrosted if frozen), sliced into rings 20 raw peeled king prawns (defrosted if frozen) 1 tsp sea salt flakes or ½ tsp fine salt Method Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil – this is a moment of fragrant joy.Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes, or until the seafood is just cooked through.Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil – this is a moment of fragrant joy. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil – this is a moment of fragrant joy. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes, or until the seafood is just cooked through. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes, or until the seafood is just cooked through. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram."
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} | 8400d182f87f62757611cee986ffa67866c7cf9d9a49c07aafd916862b7cd638 | Teriyaki chicken with leek and pepper stir-fry recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledteriakichicke_80048_16x9.jpg Chicken thighs are more flavourful than breasts and a lot cheaper, perfect if you're solo cooking on a budget. Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt. 1 tbsp sesame oil1 tbsp honey1 tbsp soy sauce100g/3½oz chicken thigh meat, scored with a sharp knife 1 tbsp sesame oil 1 tbsp honey 1 tbsp soy sauce 100g/3½oz chicken thigh meat, scored with a sharp knife 1 tbsp olive oil1 garlic clove, thinly sliced¼ leek, sliced into long thin strips¼ red pepper, sliced into long thin strips 1 tbsp olive oil 1 garlic clove, thinly sliced ¼ leek, sliced into long thin strips ¼ red pepper, sliced into long thin strips Method Preheat the oven to 200C/180C Fan/Gas 6.For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Recipe tips You may not think of honey as a store cupboard ingredient but it is great for helping to get a sweet and sour balance in Asian cooking. | {
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"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledteriakichicke_80048_16x9.jpg Chicken thighs are more flavourful than breasts and a lot cheaper, perfect if you're solo cooking on a budget. Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt. 1 tbsp sesame oil1 tbsp honey1 tbsp soy sauce100g/3½oz chicken thigh meat, scored with a sharp knife 1 tbsp sesame oil 1 tbsp honey 1 tbsp soy sauce 100g/3½oz chicken thigh meat, scored with a sharp knife 1 tbsp olive oil1 garlic clove, thinly sliced¼ leek, sliced into long thin strips¼ red pepper, sliced into long thin strips 1 tbsp olive oil 1 garlic clove, thinly sliced ¼ leek, sliced into long thin strips ¼ red pepper, sliced into long thin strips Method Preheat the oven to 200C/180C Fan/Gas 6.For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Recipe tips You may not think of honey as a store cupboard ingredient but it is great for helping to get a sweet and sour balance in Asian cooking."
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} | 3cba2f1db8e7c20f88d2c9f643b02775ff8ac5df241d989dda3d879cb7cb640f | Nimki recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nimki_03944_16x9.jpg These spicy pastry snacks are rolled and folded with ghee and taste wonderful with a cup of chai masala. 275g/9¾oz plain flour, plus extra for dusting1 tsp salt3 tsp Sichuan peppercorns, crushed125g/4½oz cold butter or ghee, dicedvegetable oil, for deep-frying80g/2¾oz pistachios, shelled and finely chopped, to decorate 275g/9¾oz plain flour, plus extra for dusting 1 tsp salt 3 tsp Sichuan peppercorns, crushed 125g/4½oz cold butter or ghee, diced vegetable oil, for deep-frying 80g/2¾oz pistachios, shelled and finely chopped, to decorate 2 oranges, juice only125g/4½oz sugar 2 oranges, juice only 125g/4½oz sugar Method For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture.Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency.For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool.Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder. Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough.Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki. When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve. For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture. For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture. Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency. Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency. For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool. For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool. Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder. Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder. Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough. Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough. Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki. Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki. When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve. When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve. | {
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"content": "An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nimki_03944_16x9.jpg These spicy pastry snacks are rolled and folded with ghee and taste wonderful with a cup of chai masala. 275g/9¾oz plain flour, plus extra for dusting1 tsp salt3 tsp Sichuan peppercorns, crushed125g/4½oz cold butter or ghee, dicedvegetable oil, for deep-frying80g/2¾oz pistachios, shelled and finely chopped, to decorate 275g/9¾oz plain flour, plus extra for dusting 1 tsp salt 3 tsp Sichuan peppercorns, crushed 125g/4½oz cold butter or ghee, diced vegetable oil, for deep-frying 80g/2¾oz pistachios, shelled and finely chopped, to decorate 2 oranges, juice only125g/4½oz sugar 2 oranges, juice only 125g/4½oz sugar Method For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture.Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency.For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool.Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder. Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough.Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki. When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve. For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture. For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture. Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency. Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency. For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool. For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool. Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder. Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder. Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough. Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough. Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki. Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki. When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve. When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve."
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} | bbf47a4fdaebb22752fe88bcf6f82594e54430c6c18c4131a83b8039e3ad5665 | Chilli vinegar salmon recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chilli_vinegar_salmon_59472_16x9.jpg This salmon fillet recipe can be made in less than 10 minutes and is served simply with rice and cucumber. The hot and sour dressing is a lovely balance of salty soy, spicy chilli and sweet/sour balsamic vinegar. ½ tsp ground cumin½ tsp ground coriander1 tsp salt2 salmon fillets, about 200g/7oz each2 tbsp balsamic vinegar 3 tbsp soy sauce1 tsp crispy chilli oil1 tsp sugar (any type)2 tbsp olive oil2 tbsp butter2 garlic cloves, finely chopped 2 spring onions, finely sliced, to garnishfreshly steamed rice, to servechopped cucumber, to serve ½ tsp ground cumin ½ tsp ground coriander 1 tsp salt 2 salmon fillets, about 200g/7oz each 2 tbsp balsamic vinegar 3 tbsp soy sauce 1 tsp crispy chilli oil 1 tsp sugar (any type) 2 tbsp olive oil 2 tbsp butter 2 garlic cloves, finely chopped 2 spring onions, finely sliced, to garnish freshly steamed rice, to serve chopped cucumber, to serve Method Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside.Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over.Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked.To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside. Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside. Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over. Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked. Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked. To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. | {
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"title": "Chilli vinegar salmon recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chilli_vinegar_salmon_59472_16x9.jpg This salmon fillet recipe can be made in less than 10 minutes and is served simply with rice and cucumber. The hot and sour dressing is a lovely balance of salty soy, spicy chilli and sweet/sour balsamic vinegar. ½ tsp ground cumin½ tsp ground coriander1 tsp salt2 salmon fillets, about 200g/7oz each2 tbsp balsamic vinegar 3 tbsp soy sauce1 tsp crispy chilli oil1 tsp sugar (any type)2 tbsp olive oil2 tbsp butter2 garlic cloves, finely chopped 2 spring onions, finely sliced, to garnishfreshly steamed rice, to servechopped cucumber, to serve ½ tsp ground cumin ½ tsp ground coriander 1 tsp salt 2 salmon fillets, about 200g/7oz each 2 tbsp balsamic vinegar 3 tbsp soy sauce 1 tsp crispy chilli oil 1 tsp sugar (any type) 2 tbsp olive oil 2 tbsp butter 2 garlic cloves, finely chopped 2 spring onions, finely sliced, to garnish freshly steamed rice, to serve chopped cucumber, to serve Method Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside.Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over.Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked.To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside. Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside. Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over. Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked. Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked. To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber."
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} | f04dd18c3d04b4bd842a95e7eb56a120c2647e74f957ced13a5864e024b7c536 | Stir-fried corn and chilli recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir-fried_corn_and_54932_16x9.jpg Use the kernels from fresh sweetcorn - or else frozen corn to save time - for this simple side dish. You could replace the red chillies with chopped bell pepper to make this more suitable for young kids. 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn 1½ tbsp groundnut or vegetable oilsalt and freshly ground white pepper, to taste2 large red chillies, seeds removed, finely chopped1 tsp sugar50ml/1¾fl oz vegetarian or chicken stock 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn 1½ tbsp groundnut or vegetable oil salt and freshly ground white pepper, to taste 2 large red chillies, seeds removed, finely chopped 1 tsp sugar 50ml/1¾fl oz vegetarian or chicken stock Method If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain.Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain. If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain. Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. | {
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"title": "Stir-fried corn and chilli 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/stir-fried_corn_and_54932_16x9.jpg Use the kernels from fresh sweetcorn - or else frozen corn to save time - for this simple side dish. You could replace the red chillies with chopped bell pepper to make this more suitable for young kids. 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn 1½ tbsp groundnut or vegetable oilsalt and freshly ground white pepper, to taste2 large red chillies, seeds removed, finely chopped1 tsp sugar50ml/1¾fl oz vegetarian or chicken stock 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn 1½ tbsp groundnut or vegetable oil salt and freshly ground white pepper, to taste 2 large red chillies, seeds removed, finely chopped 1 tsp sugar 50ml/1¾fl oz vegetarian or chicken stock Method If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain.Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain. If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain. Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once."
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} | 5055d886df141c0e15908ee1b2e1643c8c8146d09b2c8c8360aa2f68cf1d3d8c | Crystallised flowers recipe
An average of 5.0 out of 5 stars from 1 rating By Kaia England From MasterChef Shopping list Ingredients 1 large egg white1 tbsp waterfresh pansies, violas or rose petals55g/2oz superfine caster sugar 1 large egg white 1 tbsp water fresh pansies, violas or rose petals 55g/2oz superfine caster sugar Method In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. Related recipes Creole spiced squash with molasses chicken. By Shivi Ramoutar Using edible flowers recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creole_spiced_squash_20921_16x9.jpg | {
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"title": "Crystallised flowers recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating By Kaia England From MasterChef Shopping list Ingredients 1 large egg white1 tbsp waterfresh pansies, violas or rose petals55g/2oz superfine caster sugar 1 large egg white 1 tbsp water fresh pansies, violas or rose petals 55g/2oz superfine caster sugar Method In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. Related recipes Creole spiced squash with molasses chicken. By Shivi Ramoutar Using edible flowers recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creole_spiced_squash_20921_16x9.jpg"
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} | 8657f03a8e0d36870544d56d61435c97bcedf3f43ab69fe8b50feb643a9ab357 | Chicken in cider recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_in_cider_73184_16x9.jpg A warming meal of juicy chicken thighs fried with bacon, apples and cider. Try it with mashed potato. 30g/1oz butter1 red onion, peeled and sliced6 chicken thighs6 rashers of smoked streaky bacon, cut into postage stamp sized pieces2 Discovery apples or similar, cored and sliced into wedges300ml/10½fl oz dry cidersaltmashed potato, to serve 30g/1oz butter 1 red onion, peeled and sliced 6 chicken thighs 6 rashers of smoked streaky bacon, cut into postage stamp sized pieces 2 Discovery apples or similar, cored and sliced into wedges 300ml/10½fl oz dry cider salt mashed potato, to serve Method Place the butter in a heavy-based, lidded casserole over a medium heat.Add the sliced onion and allow to soften for one minute.Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.Add the apples and allow to soften for one minute. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Serve immediately, taking the pot to the table and allowing people to help themselves. Place the butter in a heavy-based, lidded casserole over a medium heat. Place the butter in a heavy-based, lidded casserole over a medium heat. Add the sliced onion and allow to soften for one minute. Add the sliced onion and allow to soften for one minute. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour. Add the apples and allow to soften for one minute. Add the apples and allow to soften for one minute. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Serve immediately, taking the pot to the table and allowing people to help themselves. Serve immediately, taking the pot to the table and allowing people to help themselves. | {
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"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_in_cider_73184_16x9.jpg A warming meal of juicy chicken thighs fried with bacon, apples and cider. Try it with mashed potato. 30g/1oz butter1 red onion, peeled and sliced6 chicken thighs6 rashers of smoked streaky bacon, cut into postage stamp sized pieces2 Discovery apples or similar, cored and sliced into wedges300ml/10½fl oz dry cidersaltmashed potato, to serve 30g/1oz butter 1 red onion, peeled and sliced 6 chicken thighs 6 rashers of smoked streaky bacon, cut into postage stamp sized pieces 2 Discovery apples or similar, cored and sliced into wedges 300ml/10½fl oz dry cider salt mashed potato, to serve Method Place the butter in a heavy-based, lidded casserole over a medium heat.Add the sliced onion and allow to soften for one minute.Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.Add the apples and allow to soften for one minute. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Serve immediately, taking the pot to the table and allowing people to help themselves. Place the butter in a heavy-based, lidded casserole over a medium heat. Place the butter in a heavy-based, lidded casserole over a medium heat. Add the sliced onion and allow to soften for one minute. Add the sliced onion and allow to soften for one minute. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour. Add the apples and allow to soften for one minute. Add the apples and allow to soften for one minute. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Serve immediately, taking the pot to the table and allowing people to help themselves. Serve immediately, taking the pot to the table and allowing people to help themselves."
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} | 54177c61bdfffb287e68bf409d6d68a3172b187018c702ef459508b8e644c19f | Potted shrimp risotto recipe
An average of 5.0 out of 5 stars from 3 ratings Grate the courgette - that way it just seems to melt into the risotto, flecking it green, so it doesn’t intrude and just adds a buttery-ness. 1 tbsp olive oil25g/1oz butter1 large onion, finely chopped2 garlic cloves, finely chopped1 large courgette, coarsely grated 1 lemon, zest only300g/10½oz risotto rice100ml/3½fl oz white wine or vermouth1.2 litres/2lb 11oz chicken or vegetable stock150g/5½oz potted shrimp (3 small pots)50g/1¾ oz Parmesanextra grating of nutmeg (optional)few basil leaves 1 tbsp olive oil 25g/1oz butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 large courgette, coarsely grated 1 lemon, zest only 300g/10½oz risotto rice 100ml/3½fl oz white wine or vermouth 1.2 litres/2lb 11oz chicken or vegetable stock 150g/5½oz potted shrimp (3 small pots) 50g/1¾ oz Parmesan extra grating of nutmeg (optional) few basil leaves Method Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy.Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture.Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy. Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy. Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture. Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture. Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Grate the courgette - that way it just seems to melt into the risotto, flecking it green, so it doesn’t intrude and just adds a buttery-ness. 1 tbsp olive oil25g/1oz butter1 large onion, finely chopped2 garlic cloves, finely chopped1 large courgette, coarsely grated 1 lemon, zest only300g/10½oz risotto rice100ml/3½fl oz white wine or vermouth1.2 litres/2lb 11oz chicken or vegetable stock150g/5½oz potted shrimp (3 small pots)50g/1¾ oz Parmesanextra grating of nutmeg (optional)few basil leaves 1 tbsp olive oil 25g/1oz butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 large courgette, coarsely grated 1 lemon, zest only 300g/10½oz risotto rice 100ml/3½fl oz white wine or vermouth 1.2 litres/2lb 11oz chicken or vegetable stock 150g/5½oz potted shrimp (3 small pots) 50g/1¾ oz Parmesan extra grating of nutmeg (optional) few basil leaves Method Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy.Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture.Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy. Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy. Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture. Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture. Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once."
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} | 0d2be236fdb12f9c1fde7c96977e68e89cec03aea72f52af1bb8d20d9c027021 | Thyme bavette steaks with potatoes and spinach recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thyme_bavette_steaks_74803_16x9.jpg Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour. It is often called the ‘butcher's cut’ as they love to keep it for themselves. 4 x 170g/6oz bavette steaks, trimmed750g/1lb 10oz baby new potatoes, scrubbed and cut into slices the thickness and diameter of a £2 coin3 red onions, halved and each half cut into 8 wedges 3 tbsp olive oil 2 garlic cloves, crushed 2 tbsp chopped fresh thyme 500g/1lb 2oz baby tomatoes in assorted colours, halved 2 tbsp balsamic glaze knob of butter 100g/3½oz baby spinach salt and freshly ground black pepper 4 x 170g/6oz bavette steaks, trimmed 750g/1lb 10oz baby new potatoes, scrubbed and cut into slices the thickness and diameter of a £2 coin 3 red onions, halved and each half cut into 8 wedges 3 tbsp olive oil 2 garlic cloves, crushed 2 tbsp chopped fresh thyme 500g/1lb 2oz baby tomatoes in assorted colours, halved 2 tbsp balsamic glaze knob of butter 100g/3½oz baby spinach salt and freshly ground black pepper 4 tbsp olive oil 2 garlic cloves, crushed 1 tbsp balsamic glaze 2 tbsp chopped fresh thymesalt and freshly ground black pepper 4 tbsp olive oil 2 garlic cloves, crushed 1 tbsp balsamic glaze 2 tbsp chopped fresh thyme salt and freshly ground black pepper Method Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden.Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted.Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately. Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour. Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden. Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden. Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft. Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft. Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted. Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted. Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately. Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately. Recipe tips The steak is best when served immediately after cooking. The steak can be marinated up to 8 hours ahead. It is not suitable for freezing. Balsamic glaze is slightly thicker than balsamic vinegar so it clings better to the tomatoes. | {
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"url": "https://www.bbc.co.uk/food/recipes/thyme_bavette_steaks_74803",
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"title": "Thyme bavette steaks with potatoes and spinach 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/thyme_bavette_steaks_74803_16x9.jpg Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour. It is often called the ‘butcher's cut’ as they love to keep it for themselves. 4 x 170g/6oz bavette steaks, trimmed750g/1lb 10oz baby new potatoes, scrubbed and cut into slices the thickness and diameter of a £2 coin3 red onions, halved and each half cut into 8 wedges 3 tbsp olive oil 2 garlic cloves, crushed 2 tbsp chopped fresh thyme 500g/1lb 2oz baby tomatoes in assorted colours, halved 2 tbsp balsamic glaze knob of butter 100g/3½oz baby spinach salt and freshly ground black pepper 4 x 170g/6oz bavette steaks, trimmed 750g/1lb 10oz baby new potatoes, scrubbed and cut into slices the thickness and diameter of a £2 coin 3 red onions, halved and each half cut into 8 wedges 3 tbsp olive oil 2 garlic cloves, crushed 2 tbsp chopped fresh thyme 500g/1lb 2oz baby tomatoes in assorted colours, halved 2 tbsp balsamic glaze knob of butter 100g/3½oz baby spinach salt and freshly ground black pepper 4 tbsp olive oil 2 garlic cloves, crushed 1 tbsp balsamic glaze 2 tbsp chopped fresh thymesalt and freshly ground black pepper 4 tbsp olive oil 2 garlic cloves, crushed 1 tbsp balsamic glaze 2 tbsp chopped fresh thyme salt and freshly ground black pepper Method Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden.Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted.Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately. Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour. Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden. Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden. Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft. Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft. Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted. Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted. Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately. Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately. Recipe tips The steak is best when served immediately after cooking. The steak can be marinated up to 8 hours ahead. It is not suitable for freezing. Balsamic glaze is slightly thicker than balsamic vinegar so it clings better to the tomatoes."
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} | 371e11c05d1a237313da7139c64f12d8a4f0a3c51cdc77d275ba55c32ac9d009 | Lamb chops with harissa aubergine recipe
An average of 5.0 out of 5 stars from 2 ratings Bring on the flavour with these herb-marinated lamb chops and a baked, spiced aubergine. 1 rack lamb, cut into 8 chops50ml/2fl oz pomace oil2 sprigs rosemary, leaves removed2 springs thyme, leaves removed 2 garlic cloves, sliced sea salt and freshly ground black pepper 1 rack lamb, cut into 8 chops 50ml/2fl oz pomace oil 2 sprigs rosemary, leaves removed 2 springs thyme, leaves removed 2 garlic cloves, sliced sea salt and freshly ground black pepper 1 small aubergine, cut into 6 pieces lengthways2 tbsp rapeseed oil50g/1¾oz rose harissa paste30g/1oz agave syrup1 tsp lemon juice75ml/2½fl oz coconut yoghurt½ lime, zest and juicesea salt 1 small aubergine, cut into 6 pieces lengthways 2 tbsp rapeseed oil 50g/1¾oz rose harissa paste 30g/1oz agave syrup 1 tsp lemon juice 75ml/2½fl oz coconut yoghurt ½ lime, zest and juice sea salt 300g/10½oz fine green beans2 sprigs mint, leaves removed and chopped1 garlic clove, crushed 1 large banana shallot, diced4 tsp malt vinegar50ml/2fl oz rapeseed oil 300g/10½oz fine green beans 2 sprigs mint, leaves removed and chopped 1 garlic clove, crushed 1 large banana shallot, diced 4 tsp malt vinegar 50ml/2fl oz rapeseed oil 50g/1¾oz roasted, salted peanuts, roughly choppedhandful coriander cress½ red chilli, thinly sliced 50g/1¾oz roasted, salted peanuts, roughly chopped handful coriander cress ½ red chilli, thinly sliced Method For the lamb chops, marinate in pomace oil, rosemary, thyme and garlic for at least an hour.For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil.Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes.Meanwhile mix the harissa paste, agave, lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside.Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes.Mix the yoghurt with the lemon juice, zest and pinch of salt. Set aside.For the chutney, in large saucepan of boiling, salted water blanch the beans for 1-2 minutes. Refresh them in cold water, then drain.Mix the mint, garlic, shallot, vinegar and oil in a bowl.Stir in the beans and set aside.To finish the lamb, preheat the grill to high. Season the chops and grill until cooked to your liking.To serve, put the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney. For the lamb chops, marinate in pomace oil, rosemary, thyme and garlic for at least an hour. For the lamb chops, marinate in pomace oil, rosemary, thyme and garlic for at least an hour. For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil. For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil. Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes. Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes. Meanwhile mix the harissa paste, agave, lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside. Meanwhile mix the harissa paste, agave, lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside. Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes. Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes. Mix the yoghurt with the lemon juice, zest and pinch of salt. Set aside. Mix the yoghurt with the lemon juice, zest and pinch of salt. Set aside. For the chutney, in large saucepan of boiling, salted water blanch the beans for 1-2 minutes. Refresh them in cold water, then drain. For the chutney, in large saucepan of boiling, salted water blanch the beans for 1-2 minutes. Refresh them in cold water, then drain. Mix the mint, garlic, shallot, vinegar and oil in a bowl. Mix the mint, garlic, shallot, vinegar and oil in a bowl. Stir in the beans and set aside. Stir in the beans and set aside. To finish the lamb, preheat the grill to high. Season the chops and grill until cooked to your liking. To finish the lamb, preheat the grill to high. Season the chops and grill until cooked to your liking. To serve, put the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney. To serve, put the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney. | {
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"title": "Lamb chops with harissa aubergine recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Bring on the flavour with these herb-marinated lamb chops and a baked, spiced aubergine. 1 rack lamb, cut into 8 chops50ml/2fl oz pomace oil2 sprigs rosemary, leaves removed2 springs thyme, leaves removed 2 garlic cloves, sliced sea salt and freshly ground black pepper 1 rack lamb, cut into 8 chops 50ml/2fl oz pomace oil 2 sprigs rosemary, leaves removed 2 springs thyme, leaves removed 2 garlic cloves, sliced sea salt and freshly ground black pepper 1 small aubergine, cut into 6 pieces lengthways2 tbsp rapeseed oil50g/1¾oz rose harissa paste30g/1oz agave syrup1 tsp lemon juice75ml/2½fl oz coconut yoghurt½ lime, zest and juicesea salt 1 small aubergine, cut into 6 pieces lengthways 2 tbsp rapeseed oil 50g/1¾oz rose harissa paste 30g/1oz agave syrup 1 tsp lemon juice 75ml/2½fl oz coconut yoghurt ½ lime, zest and juice sea salt 300g/10½oz fine green beans2 sprigs mint, leaves removed and chopped1 garlic clove, crushed 1 large banana shallot, diced4 tsp malt vinegar50ml/2fl oz rapeseed oil 300g/10½oz fine green beans 2 sprigs mint, leaves removed and chopped 1 garlic clove, crushed 1 large banana shallot, diced 4 tsp malt vinegar 50ml/2fl oz rapeseed oil 50g/1¾oz roasted, salted peanuts, roughly choppedhandful coriander cress½ red chilli, thinly sliced 50g/1¾oz roasted, salted peanuts, roughly chopped handful coriander cress ½ red chilli, thinly sliced Method For the lamb chops, marinate in pomace oil, rosemary, thyme and garlic for at least an hour.For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil.Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes.Meanwhile mix the harissa paste, agave, lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside.Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes.Mix the yoghurt with the lemon juice, zest and pinch of salt. Set aside.For the chutney, in large saucepan of boiling, salted water blanch the beans for 1-2 minutes. Refresh them in cold water, then drain.Mix the mint, garlic, shallot, vinegar and oil in a bowl.Stir in the beans and set aside.To finish the lamb, preheat the grill to high. Season the chops and grill until cooked to your liking.To serve, put the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney. For the lamb chops, marinate in pomace oil, rosemary, thyme and garlic for at least an hour. For the lamb chops, marinate in pomace oil, rosemary, thyme and garlic for at least an hour. For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil. For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil. Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes. Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes. Meanwhile mix the harissa paste, agave, lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside. Meanwhile mix the harissa paste, agave, lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside. Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes. Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes. Mix the yoghurt with the lemon juice, zest and pinch of salt. Set aside. Mix the yoghurt with the lemon juice, zest and pinch of salt. Set aside. For the chutney, in large saucepan of boiling, salted water blanch the beans for 1-2 minutes. Refresh them in cold water, then drain. For the chutney, in large saucepan of boiling, salted water blanch the beans for 1-2 minutes. Refresh them in cold water, then drain. Mix the mint, garlic, shallot, vinegar and oil in a bowl. Mix the mint, garlic, shallot, vinegar and oil in a bowl. Stir in the beans and set aside. Stir in the beans and set aside. To finish the lamb, preheat the grill to high. Season the chops and grill until cooked to your liking. To finish the lamb, preheat the grill to high. Season the chops and grill until cooked to your liking. To serve, put the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney. To serve, put the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney."
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} | 2fdc074ca7eea01267224430300f15602dbc763acbd6db6af1c9b4129e2b9a34 | The Hairy Bikers' braciole recipe
An average of 4.3 out of 5 stars from 9 ratings An oozy, cheesy, salty, meaty, Swiss roll. Totally delicious and perfect for feeding a crowd. 1 x 800g/1lb 12oz piece topside beef, cut into 6 slices lengthways50g/1¾oz grated Parmesanbunch fresh flatleaf parsley, finely chopped2 garlic cloves, finely chopped1 lemon, zest only6 slices parma ham or prosciutto, cut in half200g/7oz block hard mozzarella, sliced 6 large basil leaves6 anchovy fillets2 tbsp olive oil, plus extra if neededsalt and freshly ground black pepper300–350g/10½oz–12oz pappardelle, to serve 1 x 800g/1lb 12oz piece topside beef, cut into 6 slices lengthways 50g/1¾oz grated Parmesan bunch fresh flatleaf parsley, finely chopped 2 garlic cloves, finely chopped 1 lemon, zest only 6 slices parma ham or prosciutto, cut in half 200g/7oz block hard mozzarella, sliced 6 large basil leaves 6 anchovy fillets 2 tbsp olive oil, plus extra if needed salt and freshly ground black pepper 300–350g/10½oz–12oz pappardelle, to serve 1 onion, finely chopped3 garlic cloves, grated150ml/5fl oz white wine1 tsp chopped fresh oregano or dried400g tin chopped tomatoessalt and freshly ground black pepper 1 onion, finely chopped 3 garlic cloves, grated 150ml/5fl oz white wine 1 tsp chopped fresh oregano or dried 400g tin chopped tomatoes salt and freshly ground black pepper Method For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat.Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper.Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it.Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef.Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce.Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef.Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat. For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat. Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper. Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper. Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it. Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it. Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef. Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef. Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce. Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef. Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef. Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. | {
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"title": "The Hairy Bikers' braciole recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings An oozy, cheesy, salty, meaty, Swiss roll. Totally delicious and perfect for feeding a crowd. 1 x 800g/1lb 12oz piece topside beef, cut into 6 slices lengthways50g/1¾oz grated Parmesanbunch fresh flatleaf parsley, finely chopped2 garlic cloves, finely chopped1 lemon, zest only6 slices parma ham or prosciutto, cut in half200g/7oz block hard mozzarella, sliced 6 large basil leaves6 anchovy fillets2 tbsp olive oil, plus extra if neededsalt and freshly ground black pepper300–350g/10½oz–12oz pappardelle, to serve 1 x 800g/1lb 12oz piece topside beef, cut into 6 slices lengthways 50g/1¾oz grated Parmesan bunch fresh flatleaf parsley, finely chopped 2 garlic cloves, finely chopped 1 lemon, zest only 6 slices parma ham or prosciutto, cut in half 200g/7oz block hard mozzarella, sliced 6 large basil leaves 6 anchovy fillets 2 tbsp olive oil, plus extra if needed salt and freshly ground black pepper 300–350g/10½oz–12oz pappardelle, to serve 1 onion, finely chopped3 garlic cloves, grated150ml/5fl oz white wine1 tsp chopped fresh oregano or dried400g tin chopped tomatoessalt and freshly ground black pepper 1 onion, finely chopped 3 garlic cloves, grated 150ml/5fl oz white wine 1 tsp chopped fresh oregano or dried 400g tin chopped tomatoes salt and freshly ground black pepper Method For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat.Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper.Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it.Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef.Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce.Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef.Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat. For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat. Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper. Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper. Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it. Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it. Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef. Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef. Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce. Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef. Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef. Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls."
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} | 4dc318b67268982048f4bead3aeef6635511275208a7575a2217cc73f3b6b1c3 | Fillet of beef Prince Albert recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fillet_of_beef_prince_42045_16x9.jpg This dish was named in honour of Queen Victoria’s husband – hearty and definitely worth savouring for a celebratory dinner. 3 tbsp sunflower oil1 onion, sliced1 garlic clove, finely chopped2 carrots, diced2 celery stalks, thinly sliced1kg/2lb 4oz beef fillet, trimmed75g/3oz duck liver pâté (parfait)sea salt and freshly ground black pepper½ tsp truffle oil (optional)6-8 rindless streaky bacon rashers3-4 fresh bay leaves100ml/3½fl oz cognac200ml/7fl oz Madeira150ml/5fl oz fresh beef stock 3 tbsp sunflower oil 1 onion, sliced 1 garlic clove, finely chopped 2 carrots, diced 2 celery stalks, thinly sliced 1kg/2lb 4oz beef fillet, trimmed 75g/3oz duck liver pâté (parfait) sea salt and freshly ground black pepper ½ tsp truffle oil (optional) 6-8 rindless streaky bacon rashers 3-4 fresh bay leaves 100ml/3½fl oz cognac 200ml/7fl oz Madeira 150ml/5fl oz fresh beef stock handful chopped fresh parsleycreamed potatoesgreen beans handful chopped fresh parsley creamed potatoes green beans Method Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside.Preheat the oven to 180C/350F/Gas 4. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables.Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare.Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces.Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables. Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare. Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare. Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces. Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. | {
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"title": "Fillet of beef Prince Albert recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fillet_of_beef_prince_42045_16x9.jpg This dish was named in honour of Queen Victoria’s husband – hearty and definitely worth savouring for a celebratory dinner. 3 tbsp sunflower oil1 onion, sliced1 garlic clove, finely chopped2 carrots, diced2 celery stalks, thinly sliced1kg/2lb 4oz beef fillet, trimmed75g/3oz duck liver pâté (parfait)sea salt and freshly ground black pepper½ tsp truffle oil (optional)6-8 rindless streaky bacon rashers3-4 fresh bay leaves100ml/3½fl oz cognac200ml/7fl oz Madeira150ml/5fl oz fresh beef stock 3 tbsp sunflower oil 1 onion, sliced 1 garlic clove, finely chopped 2 carrots, diced 2 celery stalks, thinly sliced 1kg/2lb 4oz beef fillet, trimmed 75g/3oz duck liver pâté (parfait) sea salt and freshly ground black pepper ½ tsp truffle oil (optional) 6-8 rindless streaky bacon rashers 3-4 fresh bay leaves 100ml/3½fl oz cognac 200ml/7fl oz Madeira 150ml/5fl oz fresh beef stock handful chopped fresh parsleycreamed potatoesgreen beans handful chopped fresh parsley creamed potatoes green beans Method Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside.Preheat the oven to 180C/350F/Gas 4. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables.Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare.Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces.Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces). Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside. Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables. Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables. Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare. Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare. Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces. Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans."
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} | 4f16a0facf42f71e87e122316fb31ba66807793b6f15ea6b43f8f895be06d1dc | Caribbean goat curry recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_goat_with_45870_16x9.jpg A rich and flavoursome slow-cooked goat curry and coconut rice. Serve with plantain chips and coleslaw 3 large onions, 1 finely chopped, 2 thinly sliced5 garlic cloves, peeled and bashed1 small bunch fresh chives, snipped50ml/2fl oz white wine vinegar ¼ tsp ground cloves 1kg/2lb 4oz goat thigh, cut into large chunks3 tbsp sunflower oil 3 tbsp mild curry powder1 lamb stock cube 2 fresh rosemary sprigs 2 fresh oregano sprigs handful fresh parsley 1 small bunch fresh coriander, roughly choppedsalt and freshly ground black pepper 3 large onions, 1 finely chopped, 2 thinly sliced 5 garlic cloves, peeled and bashed 1 small bunch fresh chives, snipped 50ml/2fl oz white wine vinegar ¼ tsp ground cloves 1kg/2lb 4oz goat thigh, cut into large chunks 3 tbsp sunflower oil 3 tbsp mild curry powder 1 lamb stock cube 2 fresh rosemary sprigs 2 fresh oregano sprigs handful fresh parsley 1 small bunch fresh coriander, roughly chopped salt and freshly ground black pepper 300g/10½oz easy cook long grain rice, rinsed 20ml/¾fl oz coconut milk 30ml/1fl oz sunflower oil 2 chicken stock cubes400g tin kidney beans, drained and rinsed pinch salt 300g/10½oz easy cook long grain rice, rinsed 20ml/¾fl oz coconut milk 30ml/1fl oz sunflower oil 2 chicken stock cubes 400g tin kidney beans, drained and rinsed pinch salt Method In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour. Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced. While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes.Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed. Stir the coriander through the curry and fluff up the rice before serving. In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes. In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour. Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced. Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced. While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes. While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes. Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed. Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed. Stir the coriander through the curry and fluff up the rice before serving. Stir the coriander through the curry and fluff up the rice before serving. | {
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"title": "Caribbean goat curry 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/curried_goat_with_45870_16x9.jpg A rich and flavoursome slow-cooked goat curry and coconut rice. Serve with plantain chips and coleslaw 3 large onions, 1 finely chopped, 2 thinly sliced5 garlic cloves, peeled and bashed1 small bunch fresh chives, snipped50ml/2fl oz white wine vinegar ¼ tsp ground cloves 1kg/2lb 4oz goat thigh, cut into large chunks3 tbsp sunflower oil 3 tbsp mild curry powder1 lamb stock cube 2 fresh rosemary sprigs 2 fresh oregano sprigs handful fresh parsley 1 small bunch fresh coriander, roughly choppedsalt and freshly ground black pepper 3 large onions, 1 finely chopped, 2 thinly sliced 5 garlic cloves, peeled and bashed 1 small bunch fresh chives, snipped 50ml/2fl oz white wine vinegar ¼ tsp ground cloves 1kg/2lb 4oz goat thigh, cut into large chunks 3 tbsp sunflower oil 3 tbsp mild curry powder 1 lamb stock cube 2 fresh rosemary sprigs 2 fresh oregano sprigs handful fresh parsley 1 small bunch fresh coriander, roughly chopped salt and freshly ground black pepper 300g/10½oz easy cook long grain rice, rinsed 20ml/¾fl oz coconut milk 30ml/1fl oz sunflower oil 2 chicken stock cubes400g tin kidney beans, drained and rinsed pinch salt 300g/10½oz easy cook long grain rice, rinsed 20ml/¾fl oz coconut milk 30ml/1fl oz sunflower oil 2 chicken stock cubes 400g tin kidney beans, drained and rinsed pinch salt Method In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour. Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced. While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes.Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed. Stir the coriander through the curry and fluff up the rice before serving. In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes. In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour. Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour. Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced. Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced. While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes. While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes. Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed. Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed. Stir the coriander through the curry and fluff up the rice before serving. Stir the coriander through the curry and fluff up the rice before serving."
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} | 303acf77dd2a00452a1d4a9807f07b5e432291d43a5783a786047a5880d3e78c | Moroccan carrot recipe
An average of 4.0 out of 5 stars from 1 rating Toss carrots and aubergine with oil, cinnamon, paprika, zaatar and cumin, then roast and serve on a bed of tahini and dill yoghurt for a delicious Middle Eastern sharing dish. 4 tbsp olive oil 2 garlic cloves, left whole and smashed½ tsp paprika½ tsp cumin½ tsp ground gingerpinch ground cinnamon½ tsp turmericpinch cayenne½ tsp zaatar2 bunches baby carrots, peeled and left whole1 aubergine, chopped into 7cm batons, offcuts reservedpinch ras el hanout3 tsp fresh dill, chopped400ml/14fl oz natural yoghurt1–2 tbsp tahini40g/1½oz black sesame seeds1 lemon, zest only 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½ tsp ground ginger pinch ground cinnamon ½ tsp turmeric pinch cayenne ½ tsp zaatar 2 bunches baby carrots, peeled and left whole 1 aubergine, chopped into 7cm batons, offcuts reserved pinch ras el hanout 3 tsp fresh dill, chopped 400ml/14fl oz natural yoghurt 1–2 tbsp tahini 40g/1½oz black sesame seeds 1 lemon, zest only Method Preheat the oven to 180C/350F/Gas 4. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini.Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini. Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. | {
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"title": "Moroccan carrot recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Toss carrots and aubergine with oil, cinnamon, paprika, zaatar and cumin, then roast and serve on a bed of tahini and dill yoghurt for a delicious Middle Eastern sharing dish. 4 tbsp olive oil 2 garlic cloves, left whole and smashed½ tsp paprika½ tsp cumin½ tsp ground gingerpinch ground cinnamon½ tsp turmericpinch cayenne½ tsp zaatar2 bunches baby carrots, peeled and left whole1 aubergine, chopped into 7cm batons, offcuts reservedpinch ras el hanout3 tsp fresh dill, chopped400ml/14fl oz natural yoghurt1–2 tbsp tahini40g/1½oz black sesame seeds1 lemon, zest only 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½ tsp ground ginger pinch ground cinnamon ½ tsp turmeric pinch cayenne ½ tsp zaatar 2 bunches baby carrots, peeled and left whole 1 aubergine, chopped into 7cm batons, offcuts reserved pinch ras el hanout 3 tsp fresh dill, chopped 400ml/14fl oz natural yoghurt 1–2 tbsp tahini 40g/1½oz black sesame seeds 1 lemon, zest only Method Preheat the oven to 180C/350F/Gas 4. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini.Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini. Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest."
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} | 323dc98fe36ffc24e496e60adf9ed5983accbcd72e9ab8d04964a1d1ce656937 | Turmeric street food pancakes recipe
An average of 0.0 out of 5 stars from 0 ratings Fill turmeric-spiced pancakes with an epic mix of hoisin and sriracha sauces, chips, crisps and fresh herbs. It's so wrong, it's right. 100g/3½oz plain flour½ tsp ground turmericpinch fine sea salt200ml/7fl oz cold water2 tsp sunflower oil, for frying 100g/3½oz plain flour ½ tsp ground turmeric pinch fine sea salt 200ml/7fl oz cold water 2 tsp sunflower oil, for frying 3–4 tbsp hoisin sauce2–3 tsp sriracha sauce or chilli paste4 spring onions, trimmed and thinly sliced100g/3½oz warm cooked chips (or potato smiley faces, roughly broken)25g/1oz bag ready salted crisps or vegetable crispslarge handful fresh coriander leaveslarge handful fresh mint leaves 3–4 tbsp hoisin sauce 2–3 tsp sriracha sauce or chilli paste 4 spring onions, trimmed and thinly sliced 100g/3½oz warm cooked chips (or potato smiley faces, roughly broken) 25g/1oz bag ready salted crisps or vegetable crisps large handful fresh coriander leaves large handful fresh mint leaves Method Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz.Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side.Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves.Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake. Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz. Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz. Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side. Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side. Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves. Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves. Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake. Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Fill turmeric-spiced pancakes with an epic mix of hoisin and sriracha sauces, chips, crisps and fresh herbs. It's so wrong, it's right. 100g/3½oz plain flour½ tsp ground turmericpinch fine sea salt200ml/7fl oz cold water2 tsp sunflower oil, for frying 100g/3½oz plain flour ½ tsp ground turmeric pinch fine sea salt 200ml/7fl oz cold water 2 tsp sunflower oil, for frying 3–4 tbsp hoisin sauce2–3 tsp sriracha sauce or chilli paste4 spring onions, trimmed and thinly sliced100g/3½oz warm cooked chips (or potato smiley faces, roughly broken)25g/1oz bag ready salted crisps or vegetable crispslarge handful fresh coriander leaveslarge handful fresh mint leaves 3–4 tbsp hoisin sauce 2–3 tsp sriracha sauce or chilli paste 4 spring onions, trimmed and thinly sliced 100g/3½oz warm cooked chips (or potato smiley faces, roughly broken) 25g/1oz bag ready salted crisps or vegetable crisps large handful fresh coriander leaves large handful fresh mint leaves Method Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz.Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side.Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves.Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake. Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz. Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz. Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side. Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side. Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves. Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves. Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake. Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake."
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} | 15daebe3923de8b57c34c935f956e0e5a1ba64d9109d258ce8a078829517713c | Sweet chilli tempeh recipe
An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_chilli_tempeh_90070_16x9.jpg This sweet chilli tempeh is packed with flavour and quicker to make than ordering a takeaway! 200g/7oz tempeh, or extra firm tofu1 tbsp sunflower or rapeseed oilcooked basmati rice and fresh coriander, to serve 200g/7oz tempeh, or extra firm tofu 1 tbsp sunflower or rapeseed oil cooked basmati rice and fresh coriander, to serve 2 tbsp sunflower or rapeseed oil1 medium red onion, thinly sliced15g/½oz fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped1 tsp garam masala¼–½ tsp hot chilli powder, according to taste2 tsp dark soy sauce2 tsp light soy sauce1 tbsp ketchup2 tsp honey or maple syrup½ red chilli, finely chopped, or a good pinch dried chilli flakes 2 tbsp sunflower or rapeseed oil 1 medium red onion, thinly sliced 15g/½oz fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 tsp garam masala ¼–½ tsp hot chilli powder, according to taste 2 tsp dark soy sauce 2 tsp light soy sauce 1 tbsp ketchup 2 tsp honey or maple syrup ½ red chilli, finely chopped, or a good pinch dried chilli flakes Method Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat.To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl.Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over. Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat. Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat. To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl. To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl. Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over. Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over. | {
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"content": "An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_chilli_tempeh_90070_16x9.jpg This sweet chilli tempeh is packed with flavour and quicker to make than ordering a takeaway! 200g/7oz tempeh, or extra firm tofu1 tbsp sunflower or rapeseed oilcooked basmati rice and fresh coriander, to serve 200g/7oz tempeh, or extra firm tofu 1 tbsp sunflower or rapeseed oil cooked basmati rice and fresh coriander, to serve 2 tbsp sunflower or rapeseed oil1 medium red onion, thinly sliced15g/½oz fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped1 tsp garam masala¼–½ tsp hot chilli powder, according to taste2 tsp dark soy sauce2 tsp light soy sauce1 tbsp ketchup2 tsp honey or maple syrup½ red chilli, finely chopped, or a good pinch dried chilli flakes 2 tbsp sunflower or rapeseed oil 1 medium red onion, thinly sliced 15g/½oz fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 tsp garam masala ¼–½ tsp hot chilli powder, according to taste 2 tsp dark soy sauce 2 tsp light soy sauce 1 tbsp ketchup 2 tsp honey or maple syrup ½ red chilli, finely chopped, or a good pinch dried chilli flakes Method Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat.To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl.Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over. Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat. Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat. To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl. To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl. Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over. Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over."
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} | a74b59441d638cddf1bb62cdbbc6347e6fa5ccfc589f7ab8a1e2d6771b479c98 | The air-frying lessons I learnt the hard way
This appliance has revolutionised the way I cook – but learning how to best use it was a long process, littered with fails. Here are all the mistakes I’ve made, so you don’t have to. By Annabel Rackham https://ichef.bbci.co.uk/images/ic/480xn/p0ghzsdf.jpg While I’m not usually one to get caught up in cookery fads, I have fallen victim to buying ‘miracle’ appliances over the years – ones I’ve used once or twice and then subsequently left to gather dust at the back of a cupboard (my long-neglected bread maker and juicer spring to mind). The story couldn’t be more different for my air fryer, though. It just has so much going for it: air frying tends to be quicker than using an oven (partly because there’s no need to preheat), they’re super efficient and frequently use less energy. What originally led me to buy one of these tiny ovens was a recipe for cornflake-coated chicken I saw on TikTok, but I was soon experimenting with other foods like eggs. (OK, poaching was a no-go but, surprisingly, you can soft or hard boil an egg in an air fryer.) Now I’m using mine for everything from baking cakes to honey-roasting vegetables. But that doesn’t mean everything I’ve cooked in air fryers has been a great success. Here are the mistakes I’ve made along the way and some helpful advice from the experts so you don’t recreate my disasters. Overfilling The compact size of my air fryer is great for my small kitchen, but it did lead to some early issues. One of the first was when I made garlic bread, which came out half raw. This is something recipe developer and air frying expert Bianca Nice is cautious of. “For a good even bake, you shouldn’t overfill your air fryer. Food won’t cook properly and be soggy instead of crisp – this is especially important to remember for things like chips or roast potatoes.” Getting that consistent cook throughout is something I also struggled with when making granola. It took a lot of experimenting before I nailed that crunchy texture. Now, I bake it at a lower temperature and make sure I give the basket a few shakes along the way. This stops the top from burning and ensures the oats in the middle and bottom of the basket don’t stay soft. Cooking at too hot a temperature You’d think that cooking at 180C would give the same result whether you’re using an air fryer or oven, but I soon began to realise there was a small but important difference. My early attempts at fish and chicken were dry and overcooked. Chef Poppy O’Toole recently published an air fryer recipe book, and told me that getting the right temperature was something she initially struggled with too. “One air fryer’s heat might be more ferocious than another’s. [When writing the book] I had two different air fryers to use. Sometimes, one of the recipes would work perfectly in one and then we’d have to tweak it for the other, so it involved a bit of trial and error. “I found it useful to start off with frozen products, like chips,” she says. “Put them in and keep an eye – if they cook in five minutes, you know you’ve got a very strong air fryer. Then you can start working out how best to cook other dishes. Having used Poppy’s frozen chip test to gauge the power of my air fryer, I always add marinades to meat now too (favourites include teriyaki salmon, piri-piri chicken and miso-glazed fish) and wrap the lot in foil. This helps keep the meat moist as well as add flavour. Over relying on the timer A lot of air fryers come with a timer which turns the power off at the end of the cooking time. I find this really useful – no longer do you get distracted and then find your entire dinner is burnt to a crisp. Well, that’s the idea, anyway. The thing is, knowing that I don’t have to keep an eye on the time often leads me to go and do something else while my food cooks, meaning I forget to check on it or shake the basket, resulting in over-browned, burnt bits. Checking on your food regularly is important, says Nice. “Be aware that things can burn on the top, like cakes. If you’re cooking something for a long time, you’ll need to keep an eye on it and perhaps cover it with foil to stop it from browning too much on the outside.” Using it like a frying pan In the early days of experimenting with my air fryer, I thought I’d be able to use it in a similar way to a frying pan or deep-fat fryer. I tried to cook steak in there, but found it difficult to gauge when it was done to my liking. Nice says that steak is something you should leave for your griddle pan. “Air fryers are great for sausages, chicken and kebabs, however they’re not so great for steak, or any other cut of meat that needs you to control the cooking process in fine detail – especially if you want it rare or medium.” Then there was the viral Pancake Day trend on TikTok, where people were putting layers of batter between baking parchment in the air fryer to make pancakes – it never worked and I can vividly remember the mess it made. O’Toole tried similar cooking techniques but quickly found her air fryer just couldn’t give the same results as a good old frying pan. “I was going to do a wet batter recipe in my book, something like fish and chips, but it just wasn’t giving me the desired effect because the batter was falling off the protein before it cooked. It didn’t matter whether it was fish or chicken nuggets. The batter just wouldn’t stay together. Wet batter becomes far more messy than it’s worth. “So, we went with breadcrumbs instead, which is just as delicious and definitely does work.” Cooking big meals If you’re entertaining lots of people or just cooking a meal with lots of elements, sometimes the oven is your best bet. With an oven, you can prep everything and just put it in at different stages, so everything is ready at the same time – whereas even with a large or double basket air fryer, that’s not always possible. Cooking smaller batches of food individually in your air fryer can take a long time, be more of a logistical faff and end up being less economical than using the oven for a shorter period. Before you fire up your old-school cooker though, Nice says you can maximise your air fryer space by finding trays and dishes that make the most out of the room inside. “You can use any vessel you would use in an oven to cook in an air fryer. The shape and size can be a bit tricky. I find using a cake tin works really well for most cooking – just make sure it’s not a loose base one.” O’Toole adds: “If you have an air fryer which has a basket drawer, to get around the lack of space I got a little oven-proof glass tray and then made little foil walls to add height. This was great for desserts, because then I could put muffin cases into it.” Being nervous about baking When I eventually got around to experimenting with pastry, I found it was surprisingly great in the air fryer. These days, my homemade sausage rolls are always beautifully crisp and golden. O’Toole was also surprised by how well some of her recipes worked. “I was gobsmacked by the desserts I could make. I was initially thinking, for instance, that muffins would be far too delicate to cook in an air fryer. But honestly, they were so amazing – we didn’t really have to test too much because they just kept working. “For students, people who are just getting into cooking or those who don’t have a lot of space, air fryers make baking possible. People love baking, but we also end up getting stressed by it. Air fryers simplify everything – for instance, you don’t have to panic about losing heat when you open it to check on your bake, like you do with an oven.” Originally published October 2023 | {
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"title": "The air-frying lessons I learnt the hard way",
"content": "This appliance has revolutionised the way I cook – but learning how to best use it was a long process, littered with fails. Here are all the mistakes I’ve made, so you don’t have to. By Annabel Rackham https://ichef.bbci.co.uk/images/ic/480xn/p0ghzsdf.jpg While I’m not usually one to get caught up in cookery fads, I have fallen victim to buying ‘miracle’ appliances over the years – ones I’ve used once or twice and then subsequently left to gather dust at the back of a cupboard (my long-neglected bread maker and juicer spring to mind). The story couldn’t be more different for my air fryer, though. It just has so much going for it: air frying tends to be quicker than using an oven (partly because there’s no need to preheat), they’re super efficient and frequently use less energy. What originally led me to buy one of these tiny ovens was a recipe for cornflake-coated chicken I saw on TikTok, but I was soon experimenting with other foods like eggs. (OK, poaching was a no-go but, surprisingly, you can soft or hard boil an egg in an air fryer.) Now I’m using mine for everything from baking cakes to honey-roasting vegetables. But that doesn’t mean everything I’ve cooked in air fryers has been a great success. Here are the mistakes I’ve made along the way and some helpful advice from the experts so you don’t recreate my disasters. Overfilling The compact size of my air fryer is great for my small kitchen, but it did lead to some early issues. One of the first was when I made garlic bread, which came out half raw. This is something recipe developer and air frying expert Bianca Nice is cautious of. “For a good even bake, you shouldn’t overfill your air fryer. Food won’t cook properly and be soggy instead of crisp – this is especially important to remember for things like chips or roast potatoes.” Getting that consistent cook throughout is something I also struggled with when making granola. It took a lot of experimenting before I nailed that crunchy texture. Now, I bake it at a lower temperature and make sure I give the basket a few shakes along the way. This stops the top from burning and ensures the oats in the middle and bottom of the basket don’t stay soft. Cooking at too hot a temperature You’d think that cooking at 180C would give the same result whether you’re using an air fryer or oven, but I soon began to realise there was a small but important difference. My early attempts at fish and chicken were dry and overcooked. Chef Poppy O’Toole recently published an air fryer recipe book, and told me that getting the right temperature was something she initially struggled with too. “One air fryer’s heat might be more ferocious than another’s. [When writing the book] I had two different air fryers to use. Sometimes, one of the recipes would work perfectly in one and then we’d have to tweak it for the other, so it involved a bit of trial and error. “I found it useful to start off with frozen products, like chips,” she says. “Put them in and keep an eye – if they cook in five minutes, you know you’ve got a very strong air fryer. Then you can start working out how best to cook other dishes. Having used Poppy’s frozen chip test to gauge the power of my air fryer, I always add marinades to meat now too (favourites include teriyaki salmon, piri-piri chicken and miso-glazed fish) and wrap the lot in foil. This helps keep the meat moist as well as add flavour. Over relying on the timer A lot of air fryers come with a timer which turns the power off at the end of the cooking time. I find this really useful – no longer do you get distracted and then find your entire dinner is burnt to a crisp. Well, that’s the idea, anyway. The thing is, knowing that I don’t have to keep an eye on the time often leads me to go and do something else while my food cooks, meaning I forget to check on it or shake the basket, resulting in over-browned, burnt bits. Checking on your food regularly is important, says Nice. “Be aware that things can burn on the top, like cakes. If you’re cooking something for a long time, you’ll need to keep an eye on it and perhaps cover it with foil to stop it from browning too much on the outside.” Using it like a frying pan In the early days of experimenting with my air fryer, I thought I’d be able to use it in a similar way to a frying pan or deep-fat fryer. I tried to cook steak in there, but found it difficult to gauge when it was done to my liking. Nice says that steak is something you should leave for your griddle pan. “Air fryers are great for sausages, chicken and kebabs, however they’re not so great for steak, or any other cut of meat that needs you to control the cooking process in fine detail – especially if you want it rare or medium.” Then there was the viral Pancake Day trend on TikTok, where people were putting layers of batter between baking parchment in the air fryer to make pancakes – it never worked and I can vividly remember the mess it made. O’Toole tried similar cooking techniques but quickly found her air fryer just couldn’t give the same results as a good old frying pan. “I was going to do a wet batter recipe in my book, something like fish and chips, but it just wasn’t giving me the desired effect because the batter was falling off the protein before it cooked. It didn’t matter whether it was fish or chicken nuggets. The batter just wouldn’t stay together. Wet batter becomes far more messy than it’s worth. “So, we went with breadcrumbs instead, which is just as delicious and definitely does work.” Cooking big meals If you’re entertaining lots of people or just cooking a meal with lots of elements, sometimes the oven is your best bet. With an oven, you can prep everything and just put it in at different stages, so everything is ready at the same time – whereas even with a large or double basket air fryer, that’s not always possible. Cooking smaller batches of food individually in your air fryer can take a long time, be more of a logistical faff and end up being less economical than using the oven for a shorter period. Before you fire up your old-school cooker though, Nice says you can maximise your air fryer space by finding trays and dishes that make the most out of the room inside. “You can use any vessel you would use in an oven to cook in an air fryer. The shape and size can be a bit tricky. I find using a cake tin works really well for most cooking – just make sure it’s not a loose base one.” O’Toole adds: “If you have an air fryer which has a basket drawer, to get around the lack of space I got a little oven-proof glass tray and then made little foil walls to add height. This was great for desserts, because then I could put muffin cases into it.” Being nervous about baking When I eventually got around to experimenting with pastry, I found it was surprisingly great in the air fryer. These days, my homemade sausage rolls are always beautifully crisp and golden. O’Toole was also surprised by how well some of her recipes worked. “I was gobsmacked by the desserts I could make. I was initially thinking, for instance, that muffins would be far too delicate to cook in an air fryer. But honestly, they were so amazing – we didn’t really have to test too much because they just kept working. “For students, people who are just getting into cooking or those who don’t have a lot of space, air fryers make baking possible. People love baking, but we also end up getting stressed by it. Air fryers simplify everything – for instance, you don’t have to panic about losing heat when you open it to check on your bake, like you do with an oven.” Originally published October 2023"
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} | d3830d72adf7ea397d5aab36699c5c0678fc6abd45b610e1eeea64c475ba45a6 | How to cook a roast dinner without your oven
These are the energy-efficient techniques you need to cook tender meat joints, crispy potatoes and vibrant veg with no oven. https://ichef.bbci.co.uk/images/ic/480xn/p0dz33yc.jpg With energy prices climbing and the National Grid encouraging us to use less electricity, many of us are looking for ways to be more economical with our power. And, as ovens are one of the more energy-hungry appliances in our homes, using them less seems like a no-brainer. That is, until we realise that no oven means no roast dinner. Or does it? There are actually plenty of other ways that we can whip up a tender joint of meat, crispy, fluffy spuds and all the trimmings you’d hope to see on a Sunday lunchtime spread, all without touching the oven. We’ve spoken to the experts to find out how. Air fryer Jenny Tschiesche, author of The Air Fryer Cookbook, explains, “Anything you can put in an oven you can put in an air fryer – and typically it’s going to cut the cooking time by about 20 percent and the heat by about 20C.” It’s a particularly useful bit of kit when it comes to cooking meat, says Tschiesche. “Most cuts will cook in under an hour. However, it’s important to have a food thermometer to hand as internal temperature is a far better measure of doneness than appearance.” When using a thermometer, Tschiesche says you should be looking for it to reach the following temperatures: Beef Rare: 52CMedium: 60CWell done: 71C Rare: 52C Rare: 52C Medium: 60C Medium: 60C Well done: 71C Well done: 71C Lamb Medium rare: 55CMedium: 60CWell done: 71C Medium rare: 55C Medium rare: 55C Medium: 60C Medium: 60C Well done: 71C Well done: 71C Chicken 74C 74C Pork 71C 71C A vegetarian centrepiece will also work well in the air fryer: “A 3.5-litre air fryer basket would fit a 1lb loaf tin in, which is perfect for a small nut roast. Another option is a filo parcel. Filo works wonderfully in air fryers; it really crisps up. You could make something like brie and cranberry filo parcels, which, incidentally, would also make good starters.” Air fryers also love vegetables – including hasselback potatoes and sprouts – and are great at getting those golden, caramelised edges that we associate with oven-roasting. And that other all-important trimming, stuffing, is a goer in an air fyer, too. This is especially helpful if you're making your meat ahead or in a different appliance (like a slow cooker) as it means you won't have to turn the oven on just for one dish. Slow cooker Author and slow cooking expert Sarah Cook says this old-faithful countertop cooker is perfect when looking for an alternative way to ‘roast’ your meat. “Slow cooker Sunday lunches mean pull-apart, meltingly tender meat, which sorts itself out while you spend more time enjoying the weekend. Plus, adding liquid to your meat in the slow cooker gives you a ready-made gravy. “Another bonus is the joints which are best suited to slow cooking are often much cheaper than the leaner alternatives traditionally associated with an oven roast. Pork shoulder is a great example. One of the most affordable cuts of pork, it comes with a little extra fat running through it than you’d get with, say, a leg joint, so has bags of flavour and loves a slow cook. It will take about six hours on low or three hours on high. And if you can’t forego the crackling, remove the skin first and it crisp up in an air fryer to serve.” Slow cooked roast beef is just as easy, says Cook. Begin by quickly searing a beef brisket joint then add it to your slow cooker with some veg and cook on low for nine hours. “And for a medium chicken, give it about five hours on low – it’ll be done when the meat on the legs is tender. "A flash under the grill to finish will add a deep golden hue to the chicken skin that you might be missing, although to save doing this I like to cook it with good covering of very herby butter, so the skin is heavily flecked with parsley, thyme or oregano. “If lamb is your meat of choice, a whole leg will take about 10 hours on low (it's worth browning it first in a frying pan). If that’s too big for your pot, go for a boneless leg joint which will take about eight hours on low. A shoulder will take the same amount of time, and really suits slow cookers as the fat (which puts some people off) melts away and you can pour it off every few hours.” Microwave Jennipher Marshall-Jenkinson, author of Microwave Magic, suggests cooking your veg in a microwave instead of roasting it in the oven. “Nutrients are retained, you’re saving on energy costs and the flavour and the colour of the vegetables is absolutely beautiful.” It’s a great way to keep things simple and cut down on faff, too. When cooking sprouts, for instance, “just peel them, cut into the bottom, rinse them under a tap and cook them in a covered dish.” Marshall-Jenkinson highlighted her microwaved veg skills on a recent episode of The One Show, where she prepped and cooked broccoli, cabbage and carrots, all within a few minutes. You can even, says Marshall-Jenkinson, cook your meat in the microwave. “I’d put a chicken in a roasting bag, lay it in the microwave upside down for 20 minutes and then turn it the other way and to continue to cook.” To get the browned appearance you could rub some paprika or, Marshall-Jenkinson’s personal favourite, Worcestershire sauce, onto the skin before to cooking. If you want to follow your roast with a comforting dessert, steamed puddings are easy to make in your microwave, too. A super-quick favourite of Marshall-Jenkinson’s is a black forest upside-down pudding. “Take a 220g packet of chocolate cake mixture and pour into a greased 2L microwavable oven-proof dish. Add 2 large eggs, 6 tablespoons of cooking oil and 2 tablespoons of water and beat together until smooth, scraping down the mixture from the side of the dish. “Pour a 385g can of black cherry pie filling over the mixture and cook on medium-high for 7-8 minutes until the cake has risen and is spongy. Cover with a dinner plate and let it stand for 1-2 minutes, then flip the dish so the plate's on the bottom to turn it out.” Pressure cooker Catherine Phipps, author of Modern Pressure Cooking, says pressure cookers not only help you save energy but also to speed up cooking times. “You can par-boil veg – like potatoes, parsnips and carrots – for just a minute and then they’ll be ready to roast or air fry. Put a little water in the base – just a centimetre is plenty – then salt it, bring it up to pressure, cook for one minute, fast-release and they’ll be done. “Red cabbage is great in the pressure cooker, too. If you want it to be fairly al dente, cook for one minute, but if you want it soft and melting it needs three.” The pressure cooker will also make it easy to cook large joints of meat to fall-apart tenderness in half the time of conventional cooking. This is a perfect method for pulled pork and honey roast ham. “As for dessert, a sticky toffee pudding works really well. It needs to steam for the first 15 minutes to allow the raising agents to work – this stops the pudding being dense – then can be cooked at high pressure for 30-35 minutes. “This method also works for steamed sponge puddings and for suet crust puddings too, both bowl type or in the shape of a jam roly-poly. “If your pudding is large but your pressure cooker isn’t, you don't have to put it on a trivet. Fold up a fabric napkin or a torn piece of tea towel and place it at the bottom. Add your pudding and a couple of centimetres of water in the base and that will stop it jiggling around.” Originally published January 2023 | {
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"content": "These are the energy-efficient techniques you need to cook tender meat joints, crispy potatoes and vibrant veg with no oven. https://ichef.bbci.co.uk/images/ic/480xn/p0dz33yc.jpg With energy prices climbing and the National Grid encouraging us to use less electricity, many of us are looking for ways to be more economical with our power. And, as ovens are one of the more energy-hungry appliances in our homes, using them less seems like a no-brainer. That is, until we realise that no oven means no roast dinner. Or does it? There are actually plenty of other ways that we can whip up a tender joint of meat, crispy, fluffy spuds and all the trimmings you’d hope to see on a Sunday lunchtime spread, all without touching the oven. We’ve spoken to the experts to find out how. Air fryer Jenny Tschiesche, author of The Air Fryer Cookbook, explains, “Anything you can put in an oven you can put in an air fryer – and typically it’s going to cut the cooking time by about 20 percent and the heat by about 20C.” It’s a particularly useful bit of kit when it comes to cooking meat, says Tschiesche. “Most cuts will cook in under an hour. However, it’s important to have a food thermometer to hand as internal temperature is a far better measure of doneness than appearance.” When using a thermometer, Tschiesche says you should be looking for it to reach the following temperatures: Beef Rare: 52CMedium: 60CWell done: 71C Rare: 52C Rare: 52C Medium: 60C Medium: 60C Well done: 71C Well done: 71C Lamb Medium rare: 55CMedium: 60CWell done: 71C Medium rare: 55C Medium rare: 55C Medium: 60C Medium: 60C Well done: 71C Well done: 71C Chicken 74C 74C Pork 71C 71C A vegetarian centrepiece will also work well in the air fryer: “A 3.5-litre air fryer basket would fit a 1lb loaf tin in, which is perfect for a small nut roast. Another option is a filo parcel. Filo works wonderfully in air fryers; it really crisps up. You could make something like brie and cranberry filo parcels, which, incidentally, would also make good starters.” Air fryers also love vegetables – including hasselback potatoes and sprouts – and are great at getting those golden, caramelised edges that we associate with oven-roasting. And that other all-important trimming, stuffing, is a goer in an air fyer, too. This is especially helpful if you're making your meat ahead or in a different appliance (like a slow cooker) as it means you won't have to turn the oven on just for one dish. Slow cooker Author and slow cooking expert Sarah Cook says this old-faithful countertop cooker is perfect when looking for an alternative way to ‘roast’ your meat. “Slow cooker Sunday lunches mean pull-apart, meltingly tender meat, which sorts itself out while you spend more time enjoying the weekend. Plus, adding liquid to your meat in the slow cooker gives you a ready-made gravy. “Another bonus is the joints which are best suited to slow cooking are often much cheaper than the leaner alternatives traditionally associated with an oven roast. Pork shoulder is a great example. One of the most affordable cuts of pork, it comes with a little extra fat running through it than you’d get with, say, a leg joint, so has bags of flavour and loves a slow cook. It will take about six hours on low or three hours on high. And if you can’t forego the crackling, remove the skin first and it crisp up in an air fryer to serve.” Slow cooked roast beef is just as easy, says Cook. Begin by quickly searing a beef brisket joint then add it to your slow cooker with some veg and cook on low for nine hours. “And for a medium chicken, give it about five hours on low – it’ll be done when the meat on the legs is tender. \"A flash under the grill to finish will add a deep golden hue to the chicken skin that you might be missing, although to save doing this I like to cook it with good covering of very herby butter, so the skin is heavily flecked with parsley, thyme or oregano. “If lamb is your meat of choice, a whole leg will take about 10 hours on low (it's worth browning it first in a frying pan). If that’s too big for your pot, go for a boneless leg joint which will take about eight hours on low. A shoulder will take the same amount of time, and really suits slow cookers as the fat (which puts some people off) melts away and you can pour it off every few hours.” Microwave Jennipher Marshall-Jenkinson, author of Microwave Magic, suggests cooking your veg in a microwave instead of roasting it in the oven. “Nutrients are retained, you’re saving on energy costs and the flavour and the colour of the vegetables is absolutely beautiful.” It’s a great way to keep things simple and cut down on faff, too. When cooking sprouts, for instance, “just peel them, cut into the bottom, rinse them under a tap and cook them in a covered dish.” Marshall-Jenkinson highlighted her microwaved veg skills on a recent episode of The One Show, where she prepped and cooked broccoli, cabbage and carrots, all within a few minutes. You can even, says Marshall-Jenkinson, cook your meat in the microwave. “I’d put a chicken in a roasting bag, lay it in the microwave upside down for 20 minutes and then turn it the other way and to continue to cook.” To get the browned appearance you could rub some paprika or, Marshall-Jenkinson’s personal favourite, Worcestershire sauce, onto the skin before to cooking. If you want to follow your roast with a comforting dessert, steamed puddings are easy to make in your microwave, too. A super-quick favourite of Marshall-Jenkinson’s is a black forest upside-down pudding. “Take a 220g packet of chocolate cake mixture and pour into a greased 2L microwavable oven-proof dish. Add 2 large eggs, 6 tablespoons of cooking oil and 2 tablespoons of water and beat together until smooth, scraping down the mixture from the side of the dish. “Pour a 385g can of black cherry pie filling over the mixture and cook on medium-high for 7-8 minutes until the cake has risen and is spongy. Cover with a dinner plate and let it stand for 1-2 minutes, then flip the dish so the plate's on the bottom to turn it out.” Pressure cooker Catherine Phipps, author of Modern Pressure Cooking, says pressure cookers not only help you save energy but also to speed up cooking times. “You can par-boil veg – like potatoes, parsnips and carrots – for just a minute and then they’ll be ready to roast or air fry. Put a little water in the base – just a centimetre is plenty – then salt it, bring it up to pressure, cook for one minute, fast-release and they’ll be done. “Red cabbage is great in the pressure cooker, too. If you want it to be fairly al dente, cook for one minute, but if you want it soft and melting it needs three.” The pressure cooker will also make it easy to cook large joints of meat to fall-apart tenderness in half the time of conventional cooking. This is a perfect method for pulled pork and honey roast ham. “As for dessert, a sticky toffee pudding works really well. It needs to steam for the first 15 minutes to allow the raising agents to work – this stops the pudding being dense – then can be cooked at high pressure for 30-35 minutes. “This method also works for steamed sponge puddings and for suet crust puddings too, both bowl type or in the shape of a jam roly-poly. “If your pudding is large but your pressure cooker isn’t, you don't have to put it on a trivet. Fold up a fabric napkin or a torn piece of tea towel and place it at the bottom. Add your pudding and a couple of centimetres of water in the base and that will stop it jiggling around.” Originally published January 2023"
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} | 6926b8b103f51f5f68ad08de2bf450f94cade2142c8f69e7c07163ce67c00810 | Fragrant pilau rice recipe
An average of 4.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fragrantpilaurice_67870_16x9.jpg An essential part of a homemade curry feast, pilau rice uses just a few store cupboard spices for authentic flavour. 450g/1lb basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice; however, it will still work and be very tasty if you do)1 medium onion, finely choppedlarge knob butter, plus extra to serve4 cardamom pods8 cloves1 cinnamon stickpinch saffron threads (optional)2 bay leaves600ml/1 pint hot chicken stock, vegetable stock or watersalt 450g/1lb basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice; however, it will still work and be very tasty if you do) 1 medium onion, finely chopped large knob butter, plus extra to serve 4 cardamom pods 8 cloves 1 cinnamon stick pinch saffron threads (optional) 2 bay leaves 600ml/1 pint hot chicken stock, vegetable stock or water salt Method To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so. Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. | {
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"content": "An average of 4.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fragrantpilaurice_67870_16x9.jpg An essential part of a homemade curry feast, pilau rice uses just a few store cupboard spices for authentic flavour. 450g/1lb basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice; however, it will still work and be very tasty if you do)1 medium onion, finely choppedlarge knob butter, plus extra to serve4 cardamom pods8 cloves1 cinnamon stickpinch saffron threads (optional)2 bay leaves600ml/1 pint hot chicken stock, vegetable stock or watersalt 450g/1lb basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice; however, it will still work and be very tasty if you do) 1 medium onion, finely chopped large knob butter, plus extra to serve 4 cardamom pods 8 cloves 1 cinnamon stick pinch saffron threads (optional) 2 bay leaves 600ml/1 pint hot chicken stock, vegetable stock or water salt Method To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so. Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving."
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} | 3b7bd49a52f535b1ca08d961364542ea089144b6334abf37d1c053dc7ceb2293 | Green chutney recipe
An average of 5.0 out of 5 stars from 1 rating This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour. 80g/2¾oz fresh coriander leaves and stalks, washed20g/¾oz fresh mint leaves, washed1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to tastesalt, to taste3 tbsp water 80g/2¾oz fresh coriander leaves and stalks, washed 20g/¾oz fresh mint leaves, washed 1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped 15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to taste salt, to taste 3 tbsp water Method Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. | {
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"title": "Green chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour. 80g/2¾oz fresh coriander leaves and stalks, washed20g/¾oz fresh mint leaves, washed1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to tastesalt, to taste3 tbsp water 80g/2¾oz fresh coriander leaves and stalks, washed 20g/¾oz fresh mint leaves, washed 1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped 15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to taste salt, to taste 3 tbsp water Method Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth."
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} | 8f973ab4d2994205705cb9ffc78c51072ebb6ca43c60b271e0db29bc879fa440 | Steamed carrots recipe
An average of 2.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_carrots_29272_16x9.jpg Give carrots the limelight with a little help from honey, salt and butter. Perfect for a Sunday dinner side. 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal½ tsp sea salt flakes2 tsp honey or soft brown sugar2 tbsp butter or extra virgin olive oil2 tbsp chopped fresh parsley or chives 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal ½ tsp sea salt flakes 2 tsp honey or soft brown sugar 2 tbsp butter or extra virgin olive oil 2 tbsp chopped fresh parsley or chives Method Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. | {
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"content": "An average of 2.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_carrots_29272_16x9.jpg Give carrots the limelight with a little help from honey, salt and butter. Perfect for a Sunday dinner side. 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal½ tsp sea salt flakes2 tsp honey or soft brown sugar2 tbsp butter or extra virgin olive oil2 tbsp chopped fresh parsley or chives 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal ½ tsp sea salt flakes 2 tsp honey or soft brown sugar 2 tbsp butter or extra virgin olive oil 2 tbsp chopped fresh parsley or chives Method Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper."
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} | 923c86a2cb4dedf8e092114c04a2555d087bc0f5146b473e43d51c856378cd16 | Chorizo, halloumi and pepper sandwich recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chorizo_46587_16x9.jpg The best sandwich for lazy afternoons. Also nice on rice! Recipe tested with 800W microwave. ¼ ring of chorizo (about 7cm/3in), sliced½ red pepper, deseeded and sliced1 tsp paprika2 slices halloumismall handful rocket or spinach leaves1 crusty bread roll sweet chilli sauce (optional), to serve ¼ ring of chorizo (about 7cm/3in), sliced ½ red pepper, deseeded and sliced 1 tsp paprika 2 slices halloumi small handful rocket or spinach leaves 1 crusty bread roll sweet chilli sauce (optional), to serve Method Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the halloumi on a microwavable plate and microwave for 40 seconds. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the halloumi on a microwavable plate and microwave for 40 seconds. Put the halloumi on a microwavable plate and microwave for 40 seconds. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chorizo_46587_16x9.jpg The best sandwich for lazy afternoons. Also nice on rice! Recipe tested with 800W microwave. ¼ ring of chorizo (about 7cm/3in), sliced½ red pepper, deseeded and sliced1 tsp paprika2 slices halloumismall handful rocket or spinach leaves1 crusty bread roll sweet chilli sauce (optional), to serve ¼ ring of chorizo (about 7cm/3in), sliced ½ red pepper, deseeded and sliced 1 tsp paprika 2 slices halloumi small handful rocket or spinach leaves 1 crusty bread roll sweet chilli sauce (optional), to serve Method Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the halloumi on a microwavable plate and microwave for 40 seconds. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the halloumi on a microwavable plate and microwave for 40 seconds. Put the halloumi on a microwavable plate and microwave for 40 seconds. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve."
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} | a7a516d7461b254e2c78964c825cdc097c9cad9d7243dfc34407d281e5217afe | Gotu kola sambol recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gotu_kola_sambol_27863_16x9.jpg Gotu kola sambol is a herby coconut salad popular in Sri Lanka. It makes a wonderful accompaniment to rich, spicy dishes. small bunch of gotu kola, washed (alternatively use curly leaf parsley or curly kale)1 large tomato, finely chopped1 small green finger chilli, finely sliced6 small red shallots, finely sliced½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes)1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips)½ lime, juice onlytable salt, to taste small bunch of gotu kola, washed (alternatively use curly leaf parsley or curly kale) 1 large tomato, finely chopped 1 small green finger chilli, finely sliced 6 small red shallots, finely sliced ½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes) 1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips) ½ lime, juice only table salt, to taste Method Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together.Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together. Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together. Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Recipe tips Gotu kola is difficult to buy in many parts of the UK, but curly parsley or curly kale also work well. It can be tricky to remove the flesh from fresh coconuts but fresh coconut flakes are available from the freezer section of some supermarkets. Alternatively, rehydrate desiccated coconut in a little water. | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gotu_kola_sambol_27863_16x9.jpg Gotu kola sambol is a herby coconut salad popular in Sri Lanka. It makes a wonderful accompaniment to rich, spicy dishes. small bunch of gotu kola, washed (alternatively use curly leaf parsley or curly kale)1 large tomato, finely chopped1 small green finger chilli, finely sliced6 small red shallots, finely sliced½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes)1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips)½ lime, juice onlytable salt, to taste small bunch of gotu kola, washed (alternatively use curly leaf parsley or curly kale) 1 large tomato, finely chopped 1 small green finger chilli, finely sliced 6 small red shallots, finely sliced ½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes) 1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips) ½ lime, juice only table salt, to taste Method Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together.Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together. Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together. Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Recipe tips Gotu kola is difficult to buy in many parts of the UK, but curly parsley or curly kale also work well. It can be tricky to remove the flesh from fresh coconuts but fresh coconut flakes are available from the freezer section of some supermarkets. Alternatively, rehydrate desiccated coconut in a little water."
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} | 13278c0b00d4e31d63f7714cd24fc48af0c38067793fe4fdc63441cbe4be4c2b | Pressure-cooker risotto with leeks, sun-dried tomatoes and mascarpone recipe
An average of 4.2 out of 5 stars from 5 ratings 75g/3oz unsalted butter1 medium onion, peeled and finely chopped2 cloves garlic, peeled and finely chopped2 leeks, washed, halved lengthways and sliced2 sprigs thyme150g/5oz risotto rice, such as Arborio8 sun-dried tomatoes, cut into thin strips450ml/¾ pint hot vegetable stock50g/2oz mascarpone50g/2oz parmesan1 tbsp fresh flatleaf parsley, finely chopped 75g/3oz unsalted butter 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 leeks, washed, halved lengthways and sliced 2 sprigs thyme 150g/5oz risotto rice, such as Arborio 8 sun-dried tomatoes, cut into thin strips 450ml/¾ pint hot vegetable stock 50g/2oz mascarpone 50g/2oz parmesan 1 tbsp fresh flatleaf parsley, finely chopped Method Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.Release the pressure, remove the lid and stir.Fold in the mascarpone and parmesan and season to taste.Garnish with the parsley and serve at once. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes. Release the pressure, remove the lid and stir. Release the pressure, remove the lid and stir. Fold in the mascarpone and parmesan and season to taste. Fold in the mascarpone and parmesan and season to taste. Garnish with the parsley and serve at once. Garnish with the parsley and serve at once. | {
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"content": "An average of 4.2 out of 5 stars from 5 ratings 75g/3oz unsalted butter1 medium onion, peeled and finely chopped2 cloves garlic, peeled and finely chopped2 leeks, washed, halved lengthways and sliced2 sprigs thyme150g/5oz risotto rice, such as Arborio8 sun-dried tomatoes, cut into thin strips450ml/¾ pint hot vegetable stock50g/2oz mascarpone50g/2oz parmesan1 tbsp fresh flatleaf parsley, finely chopped 75g/3oz unsalted butter 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 leeks, washed, halved lengthways and sliced 2 sprigs thyme 150g/5oz risotto rice, such as Arborio 8 sun-dried tomatoes, cut into thin strips 450ml/¾ pint hot vegetable stock 50g/2oz mascarpone 50g/2oz parmesan 1 tbsp fresh flatleaf parsley, finely chopped Method Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.Release the pressure, remove the lid and stir.Fold in the mascarpone and parmesan and season to taste.Garnish with the parsley and serve at once. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes. Release the pressure, remove the lid and stir. Release the pressure, remove the lid and stir. Fold in the mascarpone and parmesan and season to taste. Fold in the mascarpone and parmesan and season to taste. Garnish with the parsley and serve at once. Garnish with the parsley and serve at once."
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} | bf61bf450455f727263e58b2144cbab9644e39023d6e7b013d69b8a279030ceb | How to cook once a week and eat well every day
https://ichef.bbci.co.uk/images/ic/480xn/p08z2c37.jpg by Hattie Ellis We all want to eat fresh food in dishes cooked from scratch, but how do we achieve that with limited time and energy? One solution is to do most of the cooking in a single session each week. Choose your best time, download a podcast or turn on the radio, then chop, stir and taste. By the end of three hours or so, you’ll have delicious dinners for the whole week – I’m cooking for two people; it may take a little longer if you’re feeding more. The idea is to use your hob and oven to the max. Then cool down the dishes as quickly as possible, cover them, and put them in the fridge or freezer. Some might be one-pots, others ‘almost-ready-meals’ – just add pasta, rice or salad leaves on the day you eat them. The cook-once-a-week approach is energy-efficient too. When I put the oven on I try to fill it up to make the most of the heat, and I use a microwave to reheat the food. Remember timings for recipes will change a bit when you’ve loaded up the oven, as this brings down the temperature slightly and dishes take longer to cook. Pans on the hob On the hob, I often make a grain-based dish, such as barley cooked with stock and meat or veggie sausages. Rice dishes such as risotto or a pilau need to be refrigerated quickly after cooking, consumed within 24 hours and, as with all these cook-ahead dishes, reheated until piping hot. Alongside is a hearty stew – I add lentils or a can of beans to a meat stew to bulk it out, increase fibre and cut costs, or I make a rich bean-based stew such as a veggie chilli, or simple lentils braised with onions, carrots, celery and garlic. Then I steam a mixture of greens, such as leeks, cabbage and peas – enough for up to four meals. Start by chopping a double quantity of onions, celery and carrots. Then divide this into two pans and continue with your recipes (many grain-based dishes can be adapted to use this base). Sometimes I do a triple quantity and use the extra to make soup. Add chopped bacon or chorizo for a stronger flavour, or vary this base according to your cuisine, for example frying onions, garlic, chilli and spices for an Indian dish. Load up the oven Into the oven, I might put a root-vegetable gratin, which can be eaten as a main course one day and a side-dish another. My warming winter gratin includes slices of celeriac cooked with cream, mustard and capers. This is a classic flexitarian dish – add ham or a tin of anchovies if you want. Or use a traybake recipe, such as those written by Rukmini Iyer. These are ideal for the time-pressed cook and lots of them are well suited to cooking ahead. On the top rack of the oven, roast a tray of chopped veg, which you can eat as a side during the week. Everything you roast improves in the oven – especially vegetables, because their flavours concentrate as they lose water. The trick is to chop each type of veg to the same size so they cook evenly, and to give it all a good stir halfway through as veg at the edges of the tray will cook more quickly. And know your oven – some are much hotter at the front than the back. Turn the tray around halfway through and use a big spoon to move the veg on the edges into the centre and those in the centre to the edges. What you roast depends on the season and what needs using up. It might be butternut squash, chopped into 3cm/1in cubes, with quartered red onions and some garlic cloves or sprigs of rosemary, or potato wedges flavoured with quartered lemons and smoked paprika, or carrot wedges and fat slices of fennel. Courgettes are transformed by being cut into matchsticks or thin slices and roasted with lemon juice and zest until brown and tasty. In the summer, cubed aubergines, quartered tomatoes and thin wedges of courgette make a traybake ratatouille – stir in torn basil at the end. Whatever you make, toss it with olive oil and season well before it goes in the oven. It’s handy to cook a pud too, especially if you’re cooking at the weekend and want a Saturday or Sunday treat. A crumble can go into the oven at the same time as your veg and gratin, or afterwards if space is tight. Use the last of the oven heat Finally, turn down the oven and use the last part of the heat to make something to nibble on or to add oomph to other dishes, such as granola, spiced nuts, or oven-dried tomatoes. This last dish makes the most of inexpensive tomatoes. Cut them in half and sprinkle over equal parts salt and sugar mixed with chilli flakes or dried oregano. Bake in a medium-low oven until dried out. A simple pasta sauce can be made by chopping and heating up some of these tomatoes with a tub of mascarpone and chopped herbs and garlic. Three rules for this type of cooking There are three principles to remember with once-a-week, cook-ahead food. Firstly, choose at least one type of food, such as stews, curries and lentils, that will improve in flavour over time. French cooks deliberately make a braise ahead of eating because the flavours mingle as the food sits in the fridge. Secondly, remember that appetite fades with repetition. Ok, students often make a big pot of veggie curry and eat it through the week. (I once got to the bottom of the pot in our student flat and found a herbal teabag someone had lobbed in; at least it wasn’t a mouse!). But most of us need to freshen up a dish each time we eat it. What works as a main dish one day can be a supporting player the next, or slightly tweaked to make it new and delicious again. This can be done by adding another ingredient, such as smoked mackerel, herbs or just a squeeze of lemon. Thirdly, public health advice is to freeze leftovers after two days. Check carefully whether your frozen meals need to be defrosted before eating. Your Sunday cooking session Here’s a menu plan, as an example – entirely adaptable to your tastes and recipes. It’s intended to feed two people, but if you’re feeding a family then just cook more (and share the chopping tasks). Your Sunday cooking session Hob: Barley cooked with sausages; braised lentils; steamed greens.Oven: Winter warming gratin; roasted veg; crumble; oven-dried tomatoes and/or toasted nuts. What to eat when Sunday: Half the winter gratin with roasted veg and steamed greens, plus crumble (eat the rest during the week when you need cheering up).Monday: Barley with sausages and oven-dried tomatoes, plus salad on the side.Tuesday: Braised lentils with some of the barley, plus steamed greens.Wednesday: Smoked mackerel, or meat or vegetarian alternative, with a quarter of the winter gratin and some roasted veg (add a squeeze of lemon first).Thursday: Salad with toasted nuts and blue cheese, plus the last of the winter gratin.Friday: Lentils, sausages and oven-dried tomatoes, served with bread. Or cook a piece of meat, fish or veggie alternative.Saturday: Pasta with oven-dried tomato sauce. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08z2c37.jpg by Hattie Ellis We all want to eat fresh food in dishes cooked from scratch, but how do we achieve that with limited time and energy? One solution is to do most of the cooking in a single session each week. Choose your best time, download a podcast or turn on the radio, then chop, stir and taste. By the end of three hours or so, you’ll have delicious dinners for the whole week – I’m cooking for two people; it may take a little longer if you’re feeding more. The idea is to use your hob and oven to the max. Then cool down the dishes as quickly as possible, cover them, and put them in the fridge or freezer. Some might be one-pots, others ‘almost-ready-meals’ – just add pasta, rice or salad leaves on the day you eat them. The cook-once-a-week approach is energy-efficient too. When I put the oven on I try to fill it up to make the most of the heat, and I use a microwave to reheat the food. Remember timings for recipes will change a bit when you’ve loaded up the oven, as this brings down the temperature slightly and dishes take longer to cook. Pans on the hob On the hob, I often make a grain-based dish, such as barley cooked with stock and meat or veggie sausages. Rice dishes such as risotto or a pilau need to be refrigerated quickly after cooking, consumed within 24 hours and, as with all these cook-ahead dishes, reheated until piping hot. Alongside is a hearty stew – I add lentils or a can of beans to a meat stew to bulk it out, increase fibre and cut costs, or I make a rich bean-based stew such as a veggie chilli, or simple lentils braised with onions, carrots, celery and garlic. Then I steam a mixture of greens, such as leeks, cabbage and peas – enough for up to four meals. Start by chopping a double quantity of onions, celery and carrots. Then divide this into two pans and continue with your recipes (many grain-based dishes can be adapted to use this base). Sometimes I do a triple quantity and use the extra to make soup. Add chopped bacon or chorizo for a stronger flavour, or vary this base according to your cuisine, for example frying onions, garlic, chilli and spices for an Indian dish. Load up the oven Into the oven, I might put a root-vegetable gratin, which can be eaten as a main course one day and a side-dish another. My warming winter gratin includes slices of celeriac cooked with cream, mustard and capers. This is a classic flexitarian dish – add ham or a tin of anchovies if you want. Or use a traybake recipe, such as those written by Rukmini Iyer. These are ideal for the time-pressed cook and lots of them are well suited to cooking ahead. On the top rack of the oven, roast a tray of chopped veg, which you can eat as a side during the week. Everything you roast improves in the oven – especially vegetables, because their flavours concentrate as they lose water. The trick is to chop each type of veg to the same size so they cook evenly, and to give it all a good stir halfway through as veg at the edges of the tray will cook more quickly. And know your oven – some are much hotter at the front than the back. Turn the tray around halfway through and use a big spoon to move the veg on the edges into the centre and those in the centre to the edges. What you roast depends on the season and what needs using up. It might be butternut squash, chopped into 3cm/1in cubes, with quartered red onions and some garlic cloves or sprigs of rosemary, or potato wedges flavoured with quartered lemons and smoked paprika, or carrot wedges and fat slices of fennel. Courgettes are transformed by being cut into matchsticks or thin slices and roasted with lemon juice and zest until brown and tasty. In the summer, cubed aubergines, quartered tomatoes and thin wedges of courgette make a traybake ratatouille – stir in torn basil at the end. Whatever you make, toss it with olive oil and season well before it goes in the oven. It’s handy to cook a pud too, especially if you’re cooking at the weekend and want a Saturday or Sunday treat. A crumble can go into the oven at the same time as your veg and gratin, or afterwards if space is tight. Use the last of the oven heat Finally, turn down the oven and use the last part of the heat to make something to nibble on or to add oomph to other dishes, such as granola, spiced nuts, or oven-dried tomatoes. This last dish makes the most of inexpensive tomatoes. Cut them in half and sprinkle over equal parts salt and sugar mixed with chilli flakes or dried oregano. Bake in a medium-low oven until dried out. A simple pasta sauce can be made by chopping and heating up some of these tomatoes with a tub of mascarpone and chopped herbs and garlic. Three rules for this type of cooking There are three principles to remember with once-a-week, cook-ahead food. Firstly, choose at least one type of food, such as stews, curries and lentils, that will improve in flavour over time. French cooks deliberately make a braise ahead of eating because the flavours mingle as the food sits in the fridge. Secondly, remember that appetite fades with repetition. Ok, students often make a big pot of veggie curry and eat it through the week. (I once got to the bottom of the pot in our student flat and found a herbal teabag someone had lobbed in; at least it wasn’t a mouse!). But most of us need to freshen up a dish each time we eat it. What works as a main dish one day can be a supporting player the next, or slightly tweaked to make it new and delicious again. This can be done by adding another ingredient, such as smoked mackerel, herbs or just a squeeze of lemon. Thirdly, public health advice is to freeze leftovers after two days. Check carefully whether your frozen meals need to be defrosted before eating. Your Sunday cooking session Here’s a menu plan, as an example – entirely adaptable to your tastes and recipes. It’s intended to feed two people, but if you’re feeding a family then just cook more (and share the chopping tasks). Your Sunday cooking session Hob: Barley cooked with sausages; braised lentils; steamed greens.Oven: Winter warming gratin; roasted veg; crumble; oven-dried tomatoes and/or toasted nuts. What to eat when Sunday: Half the winter gratin with roasted veg and steamed greens, plus crumble (eat the rest during the week when you need cheering up).Monday: Barley with sausages and oven-dried tomatoes, plus salad on the side.Tuesday: Braised lentils with some of the barley, plus steamed greens.Wednesday: Smoked mackerel, or meat or vegetarian alternative, with a quarter of the winter gratin and some roasted veg (add a squeeze of lemon first).Thursday: Salad with toasted nuts and blue cheese, plus the last of the winter gratin.Friday: Lentils, sausages and oven-dried tomatoes, served with bread. Or cook a piece of meat, fish or veggie alternative.Saturday: Pasta with oven-dried tomato sauce."
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} | f43f43838791196f69d4a64a19256fb4ef841994b4c31f589d46668e28ee56f0 | Social media’s best money-saving food shop tips
We asked and you told us. Yes, on Twitter and Facebook we challenged you to reveal the ways you save money when doing a food shop or preparing meals – and you answered in your droves. Now, we’re sharing seven of the best… Make soups with cut-price veg Why we love this tip: Whether you want a hearty winter-warmer or a chilled summer soup, all you need is some vegetables. Just cook them in stock, blitz if you want a smooth soup, then either eat then and there or freeze for a ready-made future meal. Why stop there? Make stews and casseroles too. It’s not just about finding ingredients that are reduced in price due to being close to the sell-by date, look for odd-shaped veg too. “Wonky veg, reduced items and slightly damaged packaging doesn’t necessarily mean the food is bad. Wonky vegetables will cook the same great-tasting meals. Reduced items can be frozen if they’re not going to be eaten on the day of purchase (which will likely also be the same as the use-by date)”, says George Charles, spokesperson for Money Saving Heroes. Get on the sauce Why we love this tip: Whether you’ve had friends over for dinner and shared a bottle or you’re trying to cut back and don’t want the pressure of having to ‘use up’ that wine, this is a great solution. What’s more, you’ll save money when a recipe calls for a small amount of wine and you don’t have to splash out on an entire bottle. Why stop there? Use ice-cube trays to freeze other ingredients too. “If you’ve got fresh herbs – either pre-cut in packs, or in tubs in the garden – you can chop them up and mix them with oil so you’ve got a ready-to-go flavoured oil when you’re cooking”, says Naomi Willis, co-founder of Skint Dad. “You can also put lemon and lime slices in ice-cube trays with water and freeze so you’ve got them ready for drinks”, she adds. Plan, plan and plan some more! Why we love this tip: This was suggested by quite a few people and that’s because it works! By thinking ahead about what you’ll eat when and writing a meal plan, you won’t be tempted by ‘deals’ you don’t need or to buy more dinners than there are days in the week, which means less food waste. When we asked for your tips on Facebook, Francesca Chittock had a great idea for saving money when meal planning: to use the same base ingredients for more than one meal… Image source, Facebook https://ichef.bbci.co.uk/images/ic/480xn/p07zwr8x.jpg Why stop there? Set a food budget. “Look at your monthly bank statement, find out where you are spending the most money and work backwards from there. Set a monthly food budget that covers your supermarket shop, eating out, snacks, the works. Then factor in if there is a special occasion that might cost a little more”, says Deborah Vickers, personal finance expert and channel director at Moneyguru. Do your food shop online Why we love this tip: Another popular choice is to not take your list to the supermarket, but instead shop online so you’re less likely to come face-to-face with products you don't want to be tempted by. Why stop there?: “There’s also a price comparison site, where you input your food shopping list into it and it tells you which supermarket is cheapest for your ingredients”, says Naomi Willis. If you’re going to the shops, you can still use tech to make your shop cheaper. If the shop has a handheld scanner, use it so you can keep on top of how much you’re spending. Do a stock-check of all the food you’ve got at home https://ichef.bbci.co.uk/images/ic/480xn/p07zwrzc.jpg Why we love this tip: When writing your shopping list, it’s easy to think about what you want to eat and forget about what you have at the back of the cupboard. If you add a reminder of what you have to your list, you’re more likely to get around to using that tin of butter beans you keep meaning to cook with. Why stop there? “Before going to the shops with my list of what I’ve already got, I come up with meal plans incorporating the ingredients, so I’m focused when I get to the shops. I first do an audit of the cupboards, fridge and freezer, then think about what meals I can make without buying anything and go from there. It really helps me prioritise what I’ve already got”, says Naomi Willis. Freeze! Image source, Facebook https://ichef.bbci.co.uk/images/ic/480xn/p07zwtd4.jpg Why we love this tip: We’re all about cutting down on food waste, and buying frozen can help you do this as well as being cheaper, because even if you forget about that vegetable for a week or two (or three), it’s still as good as new! Why stop there? “Think about how you cook with your frozen ingredients. You don’t have to use your cooker or stove, there are alternatives, like using your microwave – which uses less power and so could lead to a lower electricity bill”, says Naomi Willis. She adds: “Label and list your items and the date you’re popping them into the freezer, so you know how long you’ve got to use each ingredient and you’re less likely to forget what you’ve got at the back of the freezer.” Get inventive Image source, Facebook https://ichef.bbci.co.uk/images/ic/480xn/p07zwtnl.jpg Why we love this tip: As you know, we are BIG fans of recipes. But adapting them to suit your budget or use up leftover ingredients is a great idea! Why stop there? “I always make a couple of recipes a week where you follow a basic recipe but can chuck almost anything in”, says BBC Food Editor, Emily Angle. “Soup is the best for customising with what you have. If it’s a smooth soup, I throw in things similar in colour to avoid sludgy results. So peas, leeks, spinach, rocket, kale, etc, go together. Chunky soups such as minestrone can use up lots of different veg, plus leftover cooked pasta or even pasta in its tomato sauce. Leftover cooked rice and potatoes (mashed or boiled) can go in smooth or chunky soups – they’ll add body and heartiness. Same with partial tins of beans and scraps of leftover cooked or uncooked meats. You won’t need a recipe once you get the hang of it." Keep us updated with your top food tips on Twitter, Facebook, Pinterest and Instagram. | {
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"content": "We asked and you told us. Yes, on Twitter and Facebook we challenged you to reveal the ways you save money when doing a food shop or preparing meals – and you answered in your droves. Now, we’re sharing seven of the best… Make soups with cut-price veg Why we love this tip: Whether you want a hearty winter-warmer or a chilled summer soup, all you need is some vegetables. Just cook them in stock, blitz if you want a smooth soup, then either eat then and there or freeze for a ready-made future meal. Why stop there? Make stews and casseroles too. It’s not just about finding ingredients that are reduced in price due to being close to the sell-by date, look for odd-shaped veg too. “Wonky veg, reduced items and slightly damaged packaging doesn’t necessarily mean the food is bad. Wonky vegetables will cook the same great-tasting meals. Reduced items can be frozen if they’re not going to be eaten on the day of purchase (which will likely also be the same as the use-by date)”, says George Charles, spokesperson for Money Saving Heroes. Get on the sauce Why we love this tip: Whether you’ve had friends over for dinner and shared a bottle or you’re trying to cut back and don’t want the pressure of having to ‘use up’ that wine, this is a great solution. What’s more, you’ll save money when a recipe calls for a small amount of wine and you don’t have to splash out on an entire bottle. Why stop there? Use ice-cube trays to freeze other ingredients too. “If you’ve got fresh herbs – either pre-cut in packs, or in tubs in the garden – you can chop them up and mix them with oil so you’ve got a ready-to-go flavoured oil when you’re cooking”, says Naomi Willis, co-founder of Skint Dad. “You can also put lemon and lime slices in ice-cube trays with water and freeze so you’ve got them ready for drinks”, she adds. Plan, plan and plan some more! Why we love this tip: This was suggested by quite a few people and that’s because it works! By thinking ahead about what you’ll eat when and writing a meal plan, you won’t be tempted by ‘deals’ you don’t need or to buy more dinners than there are days in the week, which means less food waste. When we asked for your tips on Facebook, Francesca Chittock had a great idea for saving money when meal planning: to use the same base ingredients for more than one meal… Image source, Facebook https://ichef.bbci.co.uk/images/ic/480xn/p07zwr8x.jpg Why stop there? Set a food budget. “Look at your monthly bank statement, find out where you are spending the most money and work backwards from there. Set a monthly food budget that covers your supermarket shop, eating out, snacks, the works. Then factor in if there is a special occasion that might cost a little more”, says Deborah Vickers, personal finance expert and channel director at Moneyguru. Do your food shop online Why we love this tip: Another popular choice is to not take your list to the supermarket, but instead shop online so you’re less likely to come face-to-face with products you don't want to be tempted by. Why stop there?: “There’s also a price comparison site, where you input your food shopping list into it and it tells you which supermarket is cheapest for your ingredients”, says Naomi Willis. If you’re going to the shops, you can still use tech to make your shop cheaper. If the shop has a handheld scanner, use it so you can keep on top of how much you’re spending. Do a stock-check of all the food you’ve got at home https://ichef.bbci.co.uk/images/ic/480xn/p07zwrzc.jpg Why we love this tip: When writing your shopping list, it’s easy to think about what you want to eat and forget about what you have at the back of the cupboard. If you add a reminder of what you have to your list, you’re more likely to get around to using that tin of butter beans you keep meaning to cook with. Why stop there? “Before going to the shops with my list of what I’ve already got, I come up with meal plans incorporating the ingredients, so I’m focused when I get to the shops. I first do an audit of the cupboards, fridge and freezer, then think about what meals I can make without buying anything and go from there. It really helps me prioritise what I’ve already got”, says Naomi Willis. Freeze! Image source, Facebook https://ichef.bbci.co.uk/images/ic/480xn/p07zwtd4.jpg Why we love this tip: We’re all about cutting down on food waste, and buying frozen can help you do this as well as being cheaper, because even if you forget about that vegetable for a week or two (or three), it’s still as good as new! Why stop there? “Think about how you cook with your frozen ingredients. You don’t have to use your cooker or stove, there are alternatives, like using your microwave – which uses less power and so could lead to a lower electricity bill”, says Naomi Willis. She adds: “Label and list your items and the date you’re popping them into the freezer, so you know how long you’ve got to use each ingredient and you’re less likely to forget what you’ve got at the back of the freezer.” Get inventive Image source, Facebook https://ichef.bbci.co.uk/images/ic/480xn/p07zwtnl.jpg Why we love this tip: As you know, we are BIG fans of recipes. But adapting them to suit your budget or use up leftover ingredients is a great idea! Why stop there? “I always make a couple of recipes a week where you follow a basic recipe but can chuck almost anything in”, says BBC Food Editor, Emily Angle. “Soup is the best for customising with what you have. If it’s a smooth soup, I throw in things similar in colour to avoid sludgy results. So peas, leeks, spinach, rocket, kale, etc, go together. Chunky soups such as minestrone can use up lots of different veg, plus leftover cooked pasta or even pasta in its tomato sauce. Leftover cooked rice and potatoes (mashed or boiled) can go in smooth or chunky soups – they’ll add body and heartiness. Same with partial tins of beans and scraps of leftover cooked or uncooked meats. You won’t need a recipe once you get the hang of it.\" Keep us updated with your top food tips on Twitter, Facebook, Pinterest and Instagram."
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Some classic British dishes may be moving from our cookbooks to the history books, as Brits no longer recognise them, according to research. More than a quarter of Brits have never eaten toad in the hole, with nearly one in five thinking it’s made up for fictional purposes, the research reveals. And some nursery puds may be on the way out, with 18 percent believing the old school dinner favourite spotted dick is imaginary. Eton mess may not be our favourite summer pud for long, with 13 percent believing it’s not actually a dish. If you enjoy bangers and mash or a scotch egg, look away now as 11 percent don’t believe they’re real. And black pudding suffers a similar fate, with 10 percent thinking it’s a fictional ingredient. What’s going on? Our tastes have changed Over a third of the 2000 respondents to the survey from Mortar Research, commissioned by Aldi, hadn’t tried black pudding, a British food traditionally found in a Full English breakfast. Black pudding is a blend of onions, pork fat, oatmeal, flavourings, and blood (usually from a pig). It “stems from frugality and the desire of a butcher to use up every part of the animal,” says food historian Seren Charrington-Hollins, but some people might be put off by the blood it contains, she adds. Other types of offal may suffer from the same fate. “If you told people in the 1970s they weren’t regularly going to be eating tripe and chips in 2021, a lot of them probably wouldn’t have believed you, as it was one of those staples,” she says. Many traditional recipes have changed over time. Toad in the hole was “originally a small piece of beef in batter,” says Charrington-Hollins, whereas now we know it as sausage in batter – a change that has made it more convenient to make. Perhaps it would have fallen out of favour completely without the change. The original recipe for Christmas mince pies can be traced to the 13th century, when European crusaders imported Middle Eastern recipes. The traditional pie was made from minced mutton as well as dried fruits and spices. Over the centuries, the meat changed to lamb, veal, tongue, tripe and minced beef, before it was removed in the late Victorian era, when the pies became much sweeter. We’re still evolving ‘mince’ pies, for instance by topping them with icing. Classic dishes created to use leftovers Some of the dishes and ingredients respondents didn’t recognise were developed in order to use every scrap of food. 30 percent of the people questioned hadn’t tried bubble and squeak – a dish that has been eaten in Britain since at least the 18th century, and that was popular partly because it used up “all those bits of food, perhaps out of necessity,” according to Charrington-Hollins. Similarly, 33 percent of respondents hadn’t tried Eton mess, which is a great way to use up a glut of strawberries. Some traditional frugal ingredients may have lost their popularity too. Only 46 percent of people asked could identify pease pudding, an English classic accompaniment to meat, made with yellow split peas, water and spices, often cooked with bacon or ham. Is there a decline in regional eating? Historically, people would have been more likely to eat what was available close by. Some dishes established themselves in their region, for instance stargazy pie (a pie made of baked pilchards, eggs and potatoes, covered with a pastry crust) in Cornwall – which was only recognised by 23 percent of those questioned. But it seems some dishes are still well known among those who live where they were invented: the Scottish dish neeps and tatties was recognised by just under half of those questioned, rising to four-fifths of people in Scotland and dropping to just a quarter in London. Have we forgotten how to cook? Many dishes, such as pies and puddings, are available in the shops ready made, giving more people a chance to try them. This might help explain the popularity of some traditional treats that are sold like this, such as the Bakewell tart, which was first created in 1820 and was voted Britain’s favourite baked treat in 2015. For those who are unconfident about cooking, food historian Charrington-Hollins encourages us to discover “how quick and easy some of these recipes are to prepare”, naming toad in the hole, semolina pudding and rice pudding as examples of simple classic British dishes. Well-loved classics Cornish pasties are still well loved, with 90 percent of people in the UK saying they are familiar with them. Pasties are believed to have been the portable meals of Cornish miners. The thick crust edge may have been developed so the miners could hold onto the pasties with dirty hands and then discard the crust. Our love for British food may be strong, but “we need to embrace these [lesser-known] traditional British recipes before we lose them,” says Charrington-Hollins, adding “if you don’t pass recipes down, they get lost, but at the same time if recipes don’t adapt and change, they also die out.” This article was first published on 29 September 2021. | {
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"content": "Some classic British dishes may be moving from our cookbooks to the history books, as Brits no longer recognise them, according to research. More than a quarter of Brits have never eaten toad in the hole, with nearly one in five thinking it’s made up for fictional purposes, the research reveals. And some nursery puds may be on the way out, with 18 percent believing the old school dinner favourite spotted dick is imaginary. Eton mess may not be our favourite summer pud for long, with 13 percent believing it’s not actually a dish. If you enjoy bangers and mash or a scotch egg, look away now as 11 percent don’t believe they’re real. And black pudding suffers a similar fate, with 10 percent thinking it’s a fictional ingredient. What’s going on? Our tastes have changed Over a third of the 2000 respondents to the survey from Mortar Research, commissioned by Aldi, hadn’t tried black pudding, a British food traditionally found in a Full English breakfast. Black pudding is a blend of onions, pork fat, oatmeal, flavourings, and blood (usually from a pig). It “stems from frugality and the desire of a butcher to use up every part of the animal,” says food historian Seren Charrington-Hollins, but some people might be put off by the blood it contains, she adds. Other types of offal may suffer from the same fate. “If you told people in the 1970s they weren’t regularly going to be eating tripe and chips in 2021, a lot of them probably wouldn’t have believed you, as it was one of those staples,” she says. Many traditional recipes have changed over time. Toad in the hole was “originally a small piece of beef in batter,” says Charrington-Hollins, whereas now we know it as sausage in batter – a change that has made it more convenient to make. Perhaps it would have fallen out of favour completely without the change. The original recipe for Christmas mince pies can be traced to the 13th century, when European crusaders imported Middle Eastern recipes. The traditional pie was made from minced mutton as well as dried fruits and spices. Over the centuries, the meat changed to lamb, veal, tongue, tripe and minced beef, before it was removed in the late Victorian era, when the pies became much sweeter. We’re still evolving ‘mince’ pies, for instance by topping them with icing. Classic dishes created to use leftovers Some of the dishes and ingredients respondents didn’t recognise were developed in order to use every scrap of food. 30 percent of the people questioned hadn’t tried bubble and squeak – a dish that has been eaten in Britain since at least the 18th century, and that was popular partly because it used up “all those bits of food, perhaps out of necessity,” according to Charrington-Hollins. Similarly, 33 percent of respondents hadn’t tried Eton mess, which is a great way to use up a glut of strawberries. Some traditional frugal ingredients may have lost their popularity too. Only 46 percent of people asked could identify pease pudding, an English classic accompaniment to meat, made with yellow split peas, water and spices, often cooked with bacon or ham. Is there a decline in regional eating? Historically, people would have been more likely to eat what was available close by. Some dishes established themselves in their region, for instance stargazy pie (a pie made of baked pilchards, eggs and potatoes, covered with a pastry crust) in Cornwall – which was only recognised by 23 percent of those questioned. But it seems some dishes are still well known among those who live where they were invented: the Scottish dish neeps and tatties was recognised by just under half of those questioned, rising to four-fifths of people in Scotland and dropping to just a quarter in London. Have we forgotten how to cook? Many dishes, such as pies and puddings, are available in the shops ready made, giving more people a chance to try them. This might help explain the popularity of some traditional treats that are sold like this, such as the Bakewell tart, which was first created in 1820 and was voted Britain’s favourite baked treat in 2015. For those who are unconfident about cooking, food historian Charrington-Hollins encourages us to discover “how quick and easy some of these recipes are to prepare”, naming toad in the hole, semolina pudding and rice pudding as examples of simple classic British dishes. Well-loved classics Cornish pasties are still well loved, with 90 percent of people in the UK saying they are familiar with them. Pasties are believed to have been the portable meals of Cornish miners. The thick crust edge may have been developed so the miners could hold onto the pasties with dirty hands and then discard the crust. Our love for British food may be strong, but “we need to embrace these [lesser-known] traditional British recipes before we lose them,” says Charrington-Hollins, adding “if you don’t pass recipes down, they get lost, but at the same time if recipes don’t adapt and change, they also die out.” This article was first published on 29 September 2021."
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An average of 5.0 out of 5 stars from 3 ratings You can make this tomato sauce recipe with either fresh or canned tomatoes. If using fresh, make sure they have a good deep colour and are juicy with lots of flavour. 125ml/4fl oz olive oil225g/8oz onions, finely chopped2 garlic cloves, crushed400g/14oz skinned, chopped tomatoes150ml/5fl oz water3 fresh bay leaves¾ tsp salt¾ tsp sugar 125ml/4fl oz olive oil 225g/8oz onions, finely chopped 2 garlic cloves, crushed 400g/14oz skinned, chopped tomatoes 150ml/5fl oz water 3 fresh bay leaves ¾ tsp salt ¾ tsp sugar Method Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Leave to cool, cover and refrigerate or freeze until needed. Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Leave to cool, cover and refrigerate or freeze until needed. Leave to cool, cover and refrigerate or freeze until needed. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings You can make this tomato sauce recipe with either fresh or canned tomatoes. If using fresh, make sure they have a good deep colour and are juicy with lots of flavour. 125ml/4fl oz olive oil225g/8oz onions, finely chopped2 garlic cloves, crushed400g/14oz skinned, chopped tomatoes150ml/5fl oz water3 fresh bay leaves¾ tsp salt¾ tsp sugar 125ml/4fl oz olive oil 225g/8oz onions, finely chopped 2 garlic cloves, crushed 400g/14oz skinned, chopped tomatoes 150ml/5fl oz water 3 fresh bay leaves ¾ tsp salt ¾ tsp sugar Method Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Leave to cool, cover and refrigerate or freeze until needed. Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Leave to cool, cover and refrigerate or freeze until needed. Leave to cool, cover and refrigerate or freeze until needed."
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} | df12540ab8ac28f7b4ba7925b7d8f47b68df36f70f911867901c1b5e7e0914a6 | Rum babas recipe
Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Mix together the milk and eggs until well combined. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes.Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds).Turn the dough out of the bowl, and knock it back by kneading it a few times. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Preheat the oven to 180C/350F/Gas 4.Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.Bake in the preheated oven for about 20-25 minutes. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile.Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Mix together the milk and eggs until well combined. Mix together the milk and eggs until well combined. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds). Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds). Turn the dough out of the bowl, and knock it back by kneading it a few times. Turn the dough out of the bowl, and knock it back by kneading it a few times. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. Bake in the preheated oven for about 20-25 minutes. Bake in the preheated oven for about 20-25 minutes. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit. | {
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"content": "Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Mix together the milk and eggs until well combined. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes.Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds).Turn the dough out of the bowl, and knock it back by kneading it a few times. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Preheat the oven to 180C/350F/Gas 4.Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.Bake in the preheated oven for about 20-25 minutes. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile.Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Mix together the milk and eggs until well combined. Mix together the milk and eggs until well combined. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Add three-quarters of the combined eggs and milk to the flour and stir to combine. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least an hour, until doubled in size. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds). Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds). Turn the dough out of the bowl, and knock it back by kneading it a few times. Turn the dough out of the bowl, and knock it back by kneading it a few times. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. Bake in the preheated oven for about 20-25 minutes. Bake in the preheated oven for about 20-25 minutes. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit."
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} | 484084aad2bce07f8bebdd7b89ab645531632f28ff2d6eaa8843c19cc69d310f | Fattoush salad recipe
An average of 5.0 out of 5 stars from 2 ratings A crisp and crunchy Levantine salad, best enjoyed on a hot and sunny day. The pitta croutons are a great way to use up stale pitta breads. 100ml/3½fl oz vegetable oil2 pitta breads, cut into squares2 large vine tomatoes, chopped into large chunks ½ cucumber, chopped into large chunks1 Little Gem lettuce, leaves separated and torn2 fresh mint sprigs, leaves picked and finely choppedlarge handful fresh parsley, finely chopped 10–12 black olives, pitted ½ pomegranate, seeds onlysalt and freshly ground black pepper 100ml/3½fl oz vegetable oil 2 pitta breads, cut into squares 2 large vine tomatoes, chopped into large chunks ½ cucumber, chopped into large chunks 1 Little Gem lettuce, leaves separated and torn 2 fresh mint sprigs, leaves picked and finely chopped large handful fresh parsley, finely chopped 10–12 black olives, pitted ½ pomegranate, seeds only salt and freshly ground black pepper 1 lemon, juice only 2–3 tbsp extra virgin olive oil2 tbsp pomegranate molasses1 tsp sumac, plus extra to garnish 1 lemon, juice only 2–3 tbsp extra virgin olive oil 2 tbsp pomegranate molasses 1 tsp sumac, plus extra to garnish Method Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. | {
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"title": "Fattoush salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A crisp and crunchy Levantine salad, best enjoyed on a hot and sunny day. The pitta croutons are a great way to use up stale pitta breads. 100ml/3½fl oz vegetable oil2 pitta breads, cut into squares2 large vine tomatoes, chopped into large chunks ½ cucumber, chopped into large chunks1 Little Gem lettuce, leaves separated and torn2 fresh mint sprigs, leaves picked and finely choppedlarge handful fresh parsley, finely chopped 10–12 black olives, pitted ½ pomegranate, seeds onlysalt and freshly ground black pepper 100ml/3½fl oz vegetable oil 2 pitta breads, cut into squares 2 large vine tomatoes, chopped into large chunks ½ cucumber, chopped into large chunks 1 Little Gem lettuce, leaves separated and torn 2 fresh mint sprigs, leaves picked and finely chopped large handful fresh parsley, finely chopped 10–12 black olives, pitted ½ pomegranate, seeds only salt and freshly ground black pepper 1 lemon, juice only 2–3 tbsp extra virgin olive oil2 tbsp pomegranate molasses1 tsp sumac, plus extra to garnish 1 lemon, juice only 2–3 tbsp extra virgin olive oil 2 tbsp pomegranate molasses 1 tsp sumac, plus extra to garnish Method Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving."
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} | 0cd0f42f50ec65ee3e558ff11b5d773f4f2c0d8ddf23aa8fb7980a7fd2207e60 | Stuffed squid with crab in a lemongrass broth recipe
An average of 0.0 out of 5 stars from 0 ratings Stuffed squid is usually an Italian dish but here it is given an Asian twist served in a lemongrass broth. 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped1cm/½in fresh root ginger, peeled and finely chopped1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped4 lime leaves2 tsp tamarind paste2 crab shells2 tbsp Thai fish sauce3 tsp miso pastepalm sugar, to taste 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely chopped 1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped 4 lime leaves 2 tsp tamarind paste 2 crab shells 2 tbsp Thai fish sauce 3 tsp miso paste palm sugar, to taste 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped250g/9oz fresh white crab meat 1 lime, juice onlypinch sea saltpinch white pepper 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped 250g/9oz fresh white crab meat 1 lime, juice only pinch sea salt pinch white pepper 1 Little Gem lettuce, leaves separated 1 shallot, sliced into thin rings 1 red chilli, thinly sliced2 tbsp chopped fresh Thai basilchilli oil, for drizzling 1 Little Gem lettuce, leaves separated 1 shallot, sliced into thin rings 1 red chilli, thinly sliced 2 tbsp chopped fresh Thai basil chilli oil, for drizzling Method For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm. Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices. Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately. For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm. For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm. Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices. Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices. Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately. Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately. | {
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"title": "Stuffed squid with crab in a lemongrass broth recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Stuffed squid is usually an Italian dish but here it is given an Asian twist served in a lemongrass broth. 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped1cm/½in fresh root ginger, peeled and finely chopped1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped4 lime leaves2 tsp tamarind paste2 crab shells2 tbsp Thai fish sauce3 tsp miso pastepalm sugar, to taste 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely chopped 1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped 4 lime leaves 2 tsp tamarind paste 2 crab shells 2 tbsp Thai fish sauce 3 tsp miso paste palm sugar, to taste 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped250g/9oz fresh white crab meat 1 lime, juice onlypinch sea saltpinch white pepper 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped 250g/9oz fresh white crab meat 1 lime, juice only pinch sea salt pinch white pepper 1 Little Gem lettuce, leaves separated 1 shallot, sliced into thin rings 1 red chilli, thinly sliced2 tbsp chopped fresh Thai basilchilli oil, for drizzling 1 Little Gem lettuce, leaves separated 1 shallot, sliced into thin rings 1 red chilli, thinly sliced 2 tbsp chopped fresh Thai basil chilli oil, for drizzling Method For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm. Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices. Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately. For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm. For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm. Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices. Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices. Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately. Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately."
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} | 40aeeed924c0f97f78092b35b36fab0cb46b4f260ee2239979fb19b7def09773 | King prawns with feta, bacon and sweetcorn relish recipe
An average of 5.0 out of 5 stars from 5 ratings This quick prawn recipe is served with a fresh sweetcorn relish for a refreshing spring or summer dinner option. 1 tbsp olive oil (or any other oil)12 king prawns, peeled and deveined (or frozen prawns or frozen fish fillets, diced)½ onion, chopped (or 50g/1¾oz sliced frozen onions)2 garlic cloves, chopped (or equivalent frozen garlic)2 streaky bacon rashers, chopped3 tomatoes, chopped50ml/2fl oz dry white wine (or water)1 tbsp capers 60g/2¼oz feta (or halloumi), crumbledhandful fresh flatleaf parsley leaves (or coriander or chives) 1 tbsp olive oil (or any other oil) 12 king prawns, peeled and deveined (or frozen prawns or frozen fish fillets, diced) ½ onion, chopped (or 50g/1¾oz sliced frozen onions) 2 garlic cloves, chopped (or equivalent frozen garlic) 2 streaky bacon rashers, chopped 3 tomatoes, chopped 50ml/2fl oz dry white wine (or water) 1 tbsp capers 60g/2¼oz feta (or halloumi), crumbled handful fresh flatleaf parsley leaves (or coriander or chives) 200g tin sweetcorn (or frozen or fresh sweetcorn or peas), drained and rinsed1 tbsp red wine vinegar (or white wine, sherry or balsamic)2 tbsp caster sugar (or any sugar or honey)squeeze lemon juice (fresh or bottled)½ red onion, chopped (or 50g/1¾oz sliced frozen onions, defrosted)½ red pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced)½ green pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced)1 tbsp olive oil (or any other oil)salt and freshly ground black pepper 200g tin sweetcorn (or frozen or fresh sweetcorn or peas), drained and rinsed 1 tbsp red wine vinegar (or white wine, sherry or balsamic) 2 tbsp caster sugar (or any sugar or honey) squeeze lemon juice (fresh or bottled) ½ red onion, chopped (or 50g/1¾oz sliced frozen onions, defrosted) ½ red pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced) ½ green pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced) 1 tbsp olive oil (or any other oil) salt and freshly ground black pepper Method To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper.Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish. To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving. To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper. Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish. Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish. Recipe tips The relish can be made beforehand and stored in the fridge. The relish can also be frozen without the dressing on for up to 3 months in a sealed container. | {
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"title": "King prawns with feta, bacon and sweetcorn relish recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This quick prawn recipe is served with a fresh sweetcorn relish for a refreshing spring or summer dinner option. 1 tbsp olive oil (or any other oil)12 king prawns, peeled and deveined (or frozen prawns or frozen fish fillets, diced)½ onion, chopped (or 50g/1¾oz sliced frozen onions)2 garlic cloves, chopped (or equivalent frozen garlic)2 streaky bacon rashers, chopped3 tomatoes, chopped50ml/2fl oz dry white wine (or water)1 tbsp capers 60g/2¼oz feta (or halloumi), crumbledhandful fresh flatleaf parsley leaves (or coriander or chives) 1 tbsp olive oil (or any other oil) 12 king prawns, peeled and deveined (or frozen prawns or frozen fish fillets, diced) ½ onion, chopped (or 50g/1¾oz sliced frozen onions) 2 garlic cloves, chopped (or equivalent frozen garlic) 2 streaky bacon rashers, chopped 3 tomatoes, chopped 50ml/2fl oz dry white wine (or water) 1 tbsp capers 60g/2¼oz feta (or halloumi), crumbled handful fresh flatleaf parsley leaves (or coriander or chives) 200g tin sweetcorn (or frozen or fresh sweetcorn or peas), drained and rinsed1 tbsp red wine vinegar (or white wine, sherry or balsamic)2 tbsp caster sugar (or any sugar or honey)squeeze lemon juice (fresh or bottled)½ red onion, chopped (or 50g/1¾oz sliced frozen onions, defrosted)½ red pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced)½ green pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced)1 tbsp olive oil (or any other oil)salt and freshly ground black pepper 200g tin sweetcorn (or frozen or fresh sweetcorn or peas), drained and rinsed 1 tbsp red wine vinegar (or white wine, sherry or balsamic) 2 tbsp caster sugar (or any sugar or honey) squeeze lemon juice (fresh or bottled) ½ red onion, chopped (or 50g/1¾oz sliced frozen onions, defrosted) ½ red pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced) ½ green pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced) 1 tbsp olive oil (or any other oil) salt and freshly ground black pepper Method To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper.Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish. To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving. To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper. Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish. Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish. Recipe tips The relish can be made beforehand and stored in the fridge. The relish can also be frozen without the dressing on for up to 3 months in a sealed container."
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} | 9ce38242e308657448600461af44e3d9ea60e656eeda71122bec935c3f83c90a | Halloumi and mushroom kebabs couscous recipe
An average of 3.0 out of 5 stars from 3 ratings Cook these quick vegetarian halloumi kebabs from The Hairy Bikers on a griddle pan or frying pan for the taste of summer all year round. But of course, they would taste great on the barbecue, too. 125g/4½oz couscous 125ml/4½fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds50g/2oz dried apricots, chopped 125g/4½oz couscous 125ml/4½fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only 1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds 50g/2oz dried apricots, chopped 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes8 cherry tomatoes 8 button mushrooms3 tbsp olive oil 1 tsp dried oregano 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes 8 cherry tomatoes 8 button mushrooms 3 tbsp olive oil 1 tsp dried oregano bunch parsley, chopped leaves onlybunch basil chopped, chopped leaves onlybunch mint chopped, chopped leaves only2 tbsp drained capers2 garlic cloves, roughly chopped ½ tsp Dijon mustard 100ml/3½fl oz olive oil sea salt and freshly ground black pepper to season bunch parsley, chopped leaves only bunch basil chopped, chopped leaves only bunch mint chopped, chopped leaves only 2 tbsp drained capers 2 garlic cloves, roughly chopped ½ tsp Dijon mustard 100ml/3½fl oz olive oil sea salt and freshly ground black pepper to season Method For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes. Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper.For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently.For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste.To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde. For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes. For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes. Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper. Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper. For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently. For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently. For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste. For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste. To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde. To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde. | {
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"url": "https://www.bbc.co.uk/food/recipes/halloumi_and_mushroom_59313",
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"title": "Halloumi and mushroom kebabs couscous recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings Cook these quick vegetarian halloumi kebabs from The Hairy Bikers on a griddle pan or frying pan for the taste of summer all year round. But of course, they would taste great on the barbecue, too. 125g/4½oz couscous 125ml/4½fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds50g/2oz dried apricots, chopped 125g/4½oz couscous 125ml/4½fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only 1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds 50g/2oz dried apricots, chopped 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes8 cherry tomatoes 8 button mushrooms3 tbsp olive oil 1 tsp dried oregano 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes 8 cherry tomatoes 8 button mushrooms 3 tbsp olive oil 1 tsp dried oregano bunch parsley, chopped leaves onlybunch basil chopped, chopped leaves onlybunch mint chopped, chopped leaves only2 tbsp drained capers2 garlic cloves, roughly chopped ½ tsp Dijon mustard 100ml/3½fl oz olive oil sea salt and freshly ground black pepper to season bunch parsley, chopped leaves only bunch basil chopped, chopped leaves only bunch mint chopped, chopped leaves only 2 tbsp drained capers 2 garlic cloves, roughly chopped ½ tsp Dijon mustard 100ml/3½fl oz olive oil sea salt and freshly ground black pepper to season Method For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes. Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper.For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently.For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste.To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde. For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes. For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes. Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper. Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper. For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently. For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently. For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste. For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste. To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde. To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68bad835eb3bdbfd0cc01b48"
} | 7126c0148460e1095d2b1c51cb1844460626355e0bc58f439a9cbd38009f9dc0 | Vegan prune and ginger tarts recipe
An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_prune_and_ginger_17804_16x9.jpg These sticky vegan tartlets are quick and easy to prepare - just whizz everything up in your food processor. Equipment and preparation: For this recipe you will need 4 mini tart tins, 10cm/4in in diameter and a food processor. Each tart provides 553 kcal, 10g protein, 30g carbohydrate (of which 29g sugars), 41g fat (of which 18g saturates), 5g fibre and 1.1g salt. 25g/1oz coconut oil, melted, plus extra for greasing 160g/5¾ oz ground almondspinch sea saltpinch bicarbonate of soda1½ tbsp maple syrup ½ tsp vanilla extract 25g/1oz coconut oil, melted, plus extra for greasing 160g/5¾ oz ground almonds pinch sea salt pinch bicarbonate of soda 1½ tbsp maple syrup ½ tsp vanilla extract 250g/9oz soft prunes5 tbsp coconut oil3 tbsp freshly pressed ginger juice (available online, or see tip)2 tsp finely grated root ginger3 tsp vanilla extract2 pinches salt 250g/9oz soft prunes 5 tbsp coconut oil 3 tbsp freshly pressed ginger juice (available online, or see tip) 2 tsp finely grated root ginger 3 tsp vanilla extract 2 pinches salt Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil.For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge.Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes.Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely. Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste. Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge. Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes. Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes. Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely. Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely. Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste. Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste. Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature. Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature. Recipe tips Tip 1: To make ginger juice, suspend a fine sieve over a large bowl, then grate peeled root ginger into the sieve. Press the ginger with the back of a wooden spoon to squeeze out as much juice as possible. Tip 2: You can use a 20cm/8in loose-bottomed tart tin for this recipe. The pastry only needs to come 1cm/½in up the sides of the tin. Leave the pastry to cool inside the tin instead of turning it out onto a wire rack. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegan_prune_and_ginger_17804",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan prune and ginger tarts recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_prune_and_ginger_17804_16x9.jpg These sticky vegan tartlets are quick and easy to prepare - just whizz everything up in your food processor. Equipment and preparation: For this recipe you will need 4 mini tart tins, 10cm/4in in diameter and a food processor. Each tart provides 553 kcal, 10g protein, 30g carbohydrate (of which 29g sugars), 41g fat (of which 18g saturates), 5g fibre and 1.1g salt. 25g/1oz coconut oil, melted, plus extra for greasing 160g/5¾ oz ground almondspinch sea saltpinch bicarbonate of soda1½ tbsp maple syrup ½ tsp vanilla extract 25g/1oz coconut oil, melted, plus extra for greasing 160g/5¾ oz ground almonds pinch sea salt pinch bicarbonate of soda 1½ tbsp maple syrup ½ tsp vanilla extract 250g/9oz soft prunes5 tbsp coconut oil3 tbsp freshly pressed ginger juice (available online, or see tip)2 tsp finely grated root ginger3 tsp vanilla extract2 pinches salt 250g/9oz soft prunes 5 tbsp coconut oil 3 tbsp freshly pressed ginger juice (available online, or see tip) 2 tsp finely grated root ginger 3 tsp vanilla extract 2 pinches salt Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil.For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge.Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes.Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely. Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste. Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Turn out onto a clean work surface and press into a smooth ball, using your hands. Wrap in cling film and chill for 10 minutes in the fridge. Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes. Cut the dough into 4 equal-sized pieces, then roll each into a ball. Flatten each ball between the palms of your hands, then place into the prepared tart tins. Use your fingers to spread and smooth the pastry thinly and evenly across the base and sides of each tin. Don't worry about breaking the pastry-just patch up any holes and aim for the thinnest finish possible.Trim away any excess pastry using a sharp knife. Prick the base of each pastry case several times with a fork. Chill in the fridge for at least 20 minutes. Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely. Bake for 10-12 minutes, or until the edges are pale golden-brown. Remove and set aside to cool and crisp up. Gently turn out the pastry cases onto a wire rack and set aside to cool completely. Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste. Meanwhile, for the filling, blend all of the ingredients together in a food processor until smooth. Add more ginger and salt, to taste. Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature. Spread the filling mixture into the cooled tart cases, smoothing each into an even layer. Chill in the fridge until needed, or serve at room temperature. Recipe tips Tip 1: To make ginger juice, suspend a fine sieve over a large bowl, then grate peeled root ginger into the sieve. Press the ginger with the back of a wooden spoon to squeeze out as much juice as possible. Tip 2: You can use a 20cm/8in loose-bottomed tart tin for this recipe. The pastry only needs to come 1cm/½in up the sides of the tin. Leave the pastry to cool inside the tin instead of turning it out onto a wire rack."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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