ademchaoua/GeneralTextCorpus huggingface dataset:
Braised pork belly with soy and black vinegar recipe
 This braised pork belly dish is so simple to make, with a sweet, spiced, sticky sauce. Delicious served with steamed rice and vegetables. 2 tbsp sunflower oil6 spring onions, cut on the diagonal into 3cm/1in pieces10g/¼oz ginger, peeled and finely sliced5cm/2in cinnamon stick1 star anise1 bay leaf600g/1lb 5oz pork belly, rind cut off and cut into 3cm/1in pieces4 tbsp dark soy sauce3 tbsp Shaoxing rice wine or dry sherry½ tsp salt40g/1½oz soft light brown sugar¾ tbsp black vinegarsticky rice, to serve 2 tbsp sunflower oil 6 spring onions, cut on the diagonal into 3cm/1in pieces 10g/¼oz ginger, peeled and finely sliced 5cm/2in cinnamon stick 1 star anise 1 bay leaf 600g/1lb 5oz pork belly, rind cut off and cut into 3cm/1in pieces 4 tbsp dark soy sauce 3 tbsp Shaoxing rice wine or dry sherry ½ tsp salt 40g/1½oz soft light brown sugar ¾ tbsp black vinegar sticky rice, to serve Method Heat the oil in a wide frying pan over a medium-high heat. Add the spring onions, ginger, cinnamon, star anise and bay leaf and slowly sauté until the spring onions are golden and fragrant. Add the pork and sauté until the outside of the meat is lightly coloured. Stir in the soy sauce, rice wine, salt, sugar, black vinegar and enough water to barely cover the meat. Simmer for 30 minutes with a lid on, then remove the lid and simmer for a further 15–20 minutes, or until the liquid has reduced down to a sticky glaze that generously coats the pork. Serve immediately with the sticky rice. Heat the oil in a wide frying pan over a medium-high heat. Add the spring onions, ginger, cinnamon, star anise and bay leaf and slowly sauté until the spring onions are golden and fragrant. Add the pork and sauté until the outside of the meat is lightly coloured. Heat the oil in a wide frying pan over a medium-high heat. Add the spring onions, ginger, cinnamon, star anise and bay leaf and slowly sauté until the spring onions are golden and fragrant. Add the pork and sauté until the outside of the meat is lightly coloured. Stir in the soy sauce, rice wine, salt, sugar, black vinegar and enough water to barely cover the meat. Simmer for 30 minutes with a lid on, then remove the lid and simmer for a further 15–20 minutes, or until the liquid has reduced down to a sticky glaze that generously coats the pork. Stir in the soy sauce, rice wine, salt, sugar, black vinegar and enough water to barely cover the meat. Simmer for 30 minutes with a lid on, then remove the lid and simmer for a further 15–20 minutes, or until the liquid has reduced down to a sticky glaze that generously coats the pork. Serve immediately with the sticky rice. Serve immediately with the sticky rice.
Chicken with tarragon cream sauce recipe
 4 breast of chicken1 tbsp runny honeyvegetable oilsalt and black pepper 4 breast of chicken 1 tbsp runny honey vegetable oil salt and black pepper 75ml/2½fl oz medium dry white wine 150ml/5fl oz chicken stock2 sprigs tarragon150ml/5fl oz double cream2 tbsp chopped tarragon 75ml/2½fl oz medium dry white wine 150ml/5fl oz chicken stock 2 sprigs tarragon 150ml/5fl oz double cream 2 tbsp chopped tarragon Method Preheat the oven to 200C/400F/Gas 6.In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.Adjust the seasoning and serve spooned over the chicken. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb. Adjust the seasoning and serve spooned over the chicken. Adjust the seasoning and serve spooned over the chicken.
Penne with prawns, tomato and crème fraîche recipe
 This fresh and summery pasta recipe is cheap and very quick to prepare. 255g/8oz cooked peeled prawns200g/7oz penne pastamirepoix (finely chopped vegetables) such as 1 onion, 1 celery stalk, 1 carrot, 1 clove of garlic½ pint fish stock (shop bought)½ glass white wine1 tbsp tomato purée1 bay leaf3 tbsp crème fraîchebunch fresh basilgood handful parmesan1 lemon, juice only2 tbsp olive oil1 tbsp plain flour 255g/8oz cooked peeled prawns 200g/7oz penne pasta mirepoix (finely chopped vegetables) such as 1 onion, 1 celery stalk, 1 carrot, 1 clove of garlic ½ pint fish stock (shop bought) ½ glass white wine 1 tbsp tomato purée 1 bay leaf 3 tbsp crème fraîche bunch fresh basil good handful parmesan 1 lemon, juice only 2 tbsp olive oil 1 tbsp plain flour Method Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil. Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft. Add the flour and stir into the vegetables.Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce. Pass the liquid through a sieve and return to the pan. Add the cooked prawns and bring back to the boil and add the crème fraîche.Add the cook penne and then stir in half the parmesan and some torn basil leaves.Serve with a sprinkle of parmesan and some more basil. Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil. Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil. Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft. Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft. Add the flour and stir into the vegetables. Add the flour and stir into the vegetables. Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce. Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce. Pass the liquid through a sieve and return to the pan. Pass the liquid through a sieve and return to the pan. Add the cooked prawns and bring back to the boil and add the crème fraîche. Add the cooked prawns and bring back to the boil and add the crème fraîche. Add the cook penne and then stir in half the parmesan and some torn basil leaves. Add the cook penne and then stir in half the parmesan and some torn basil leaves. Serve with a sprinkle of parmesan and some more basil. Serve with a sprinkle of parmesan and some more basil.
Spiced tomato and chilli jam recipe
 This vibrant tomato chutney is hot, sweet and sour. Great on a cheeseburger or with a ploughman's. 1 x 400g/14oz can plum tomatoes4 red chillies, chopped4 garlic cloves, peeled7cm/3in piece fresh ginger, peeled, chopped3 tbsp fish sauce (nam pla)120ml/4fl oz red wine vinegar375g/13oz soft light brown sugar1 tsp cardamom pods, lightly crushed70g/2½oz raisins400g/14oz fresh tomatoes, chopped 1 x 400g/14oz can plum tomatoes 4 red chillies, chopped 4 garlic cloves, peeled 7cm/3in piece fresh ginger, peeled, chopped 3 tbsp fish sauce (nam pla) 120ml/4fl oz red wine vinegar 375g/13oz soft light brown sugar 1 tsp cardamom pods, lightly crushed 70g/2½oz raisins 400g/14oz fresh tomatoes, chopped Method Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth.Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency.Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge. Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth. Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth. Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency. Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency. Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge. Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge.
Couscous-coated goujons of salmon with warm tomato and herb salsa recipe
 vegetable oil, for deep frying100g/3½oz salmon fillet, skin removed1 free-range egg, beaten55g/2oz couscous vegetable oil, for deep frying 100g/3½oz salmon fillet, skin removed 1 free-range egg, beaten 55g/2oz couscous 1 tbsp olive oil1 garlic clove, finely chopped2 tomatoes, chopped¼ tsp dried chilli flakes1 tbsp balsamic vinegarchopped fresh parsley, to garnish 1 tbsp olive oil 1 garlic clove, finely chopped 2 tomatoes, chopped ¼ tsp dried chilli flakes 1 tbsp balsamic vinegar chopped fresh parsley, to garnish Method For the salmon goujons, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Slice the salmon into four long strips. Dip the salmon strips in the beaten egg.Sprinkle the couscous onto a plate and coat the salmon slices in the couscous.Carefully place the salmon into the hot oil and deep fry for about 3-4 minutes, or until crisp and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.For the tomato salsa, heat the oil in a frying pan. Add the garlic, tomatoes and chilli flakes and simmer for 2-3 minutes. Stir in the balsamic vinegar.Serve the salmon goujons on a plate with the salsa and garnish with parsley. For the salmon goujons, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the salmon goujons, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Slice the salmon into four long strips. Dip the salmon strips in the beaten egg. Slice the salmon into four long strips. Dip the salmon strips in the beaten egg. Sprinkle the couscous onto a plate and coat the salmon slices in the couscous. Sprinkle the couscous onto a plate and coat the salmon slices in the couscous. Carefully place the salmon into the hot oil and deep fry for about 3-4 minutes, or until crisp and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Carefully place the salmon into the hot oil and deep fry for about 3-4 minutes, or until crisp and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. For the tomato salsa, heat the oil in a frying pan. Add the garlic, tomatoes and chilli flakes and simmer for 2-3 minutes. Stir in the balsamic vinegar. For the tomato salsa, heat the oil in a frying pan. Add the garlic, tomatoes and chilli flakes and simmer for 2-3 minutes. Stir in the balsamic vinegar. Serve the salmon goujons on a plate with the salsa and garnish with parsley. Serve the salmon goujons on a plate with the salsa and garnish with parsley.
Sun-dried tomato and olive bread recipe
 A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham. 500g/1lb 2oz strong white flour15g/½oz salt55ml/2fl oz olive oil20g/¾oz fresh yeast275ml/9fl oz water170g/6oz black Greek olives, pitted and chopped 55g/2oz sun-dried tomatoes 500g/1lb 2oz strong white flour 15g/½oz salt 55ml/2fl oz olive oil 20g/¾oz fresh yeast 275ml/9fl oz water 170g/6oz black Greek olives, pitted and chopped 55g/2oz sun-dried tomatoes Method Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.Divide the dough into two and add half of the olives and sun-dried tomatoes into each.Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack. Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl. Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour. Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour. Divide the dough into two and add half of the olives and sun-dried tomatoes into each. Divide the dough into two and add half of the olives and sun-dried tomatoes into each. Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross. Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross. Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place. Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place. Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack. Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
Tomato and basil poached fish recipe
 1 tbsp olive oil 2 onions, sliced2 garlic cloves, finely chopped2 x 400g/14oz cans of chopped tomatoes125ml/4fl oz vegetable or fish stock salt and freshly ground black pepper4 x 200g/7oz firm white fish fillets 1 tbsp olive oil 2 onions, sliced 2 garlic cloves, finely chopped 2 x 400g/14oz cans of chopped tomatoes 125ml/4fl oz vegetable or fish stock salt and freshly ground black pepper 4 x 200g/7oz firm white fish fillets 2 handfuls baby spinach leaves1 tbsp chopped fresh basil12 new potatoes, diced and boiled 2 handfuls baby spinach leaves 1 tbsp chopped fresh basil 12 new potatoes, diced and boiled Method Preheat the oven to 200C/400F/Gas 6.Heat a deep frying pan over a medium heat.Add the oil, onions and garlic and cook for eight minutes, until the onion is soft.Add the tomatoes, stock and seasoning, and stir to combine.Cook uncovered until the mixture has reduced and thickened slightly, which should be about ten minutes.Place the fish in a baking dish, top with the tomato mixture and cook in the preheated oven for 12 minutes.To serve, remove the fish from the sauce, and keep warm.Stir the spinach and basil into the sauce, and cook until the spinach has wilted.Spoon the sauce over the fish and serve immediately with the boiled new potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a deep frying pan over a medium heat. Heat a deep frying pan over a medium heat. Add the oil, onions and garlic and cook for eight minutes, until the onion is soft. Add the oil, onions and garlic and cook for eight minutes, until the onion is soft. Add the tomatoes, stock and seasoning, and stir to combine. Add the tomatoes, stock and seasoning, and stir to combine. Cook uncovered until the mixture has reduced and thickened slightly, which should be about ten minutes. Cook uncovered until the mixture has reduced and thickened slightly, which should be about ten minutes. Place the fish in a baking dish, top with the tomato mixture and cook in the preheated oven for 12 minutes. Place the fish in a baking dish, top with the tomato mixture and cook in the preheated oven for 12 minutes. To serve, remove the fish from the sauce, and keep warm. To serve, remove the fish from the sauce, and keep warm. Stir the spinach and basil into the sauce, and cook until the spinach has wilted. Stir the spinach and basil into the sauce, and cook until the spinach has wilted. Spoon the sauce over the fish and serve immediately with the boiled new potatoes. Spoon the sauce over the fish and serve immediately with the boiled new potatoes.
Pepper and sun-blushed tomato soup recipe
 1-2 tbsp olive oil½ red pepper, sliced85g/3oz sun-blushed tomatoes½pint chicken stock (vegetarians can substitute vegetable stock)handful of fresh basil leavessalt and freshly ground black pepperdrizzle of olive oil 1-2 tbsp olive oil ½ red pepper, sliced 85g/3oz sun-blushed tomatoes ½pint chicken stock (vegetarians can substitute vegetable stock) handful of fresh basil leaves salt and freshly ground black pepper drizzle of olive oil Method Heat the oil in a medium saucepan and sauté the pepper slices for 3-4 minutes, to soften. Stir in the tomatoes and heat for a further few minutes. Add the chicken stock, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes.Stir in the basil and season well with salt and freshly ground black pepper.Transfer to a serving bowl and drizzle with a little olive oil, to serve. Heat the oil in a medium saucepan and sauté the pepper slices for 3-4 minutes, to soften. Stir in the tomatoes and heat for a further few minutes. Heat the oil in a medium saucepan and sauté the pepper slices for 3-4 minutes, to soften. Stir in the tomatoes and heat for a further few minutes. Add the chicken stock, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes. Add the chicken stock, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes. Stir in the basil and season well with salt and freshly ground black pepper. Stir in the basil and season well with salt and freshly ground black pepper. Transfer to a serving bowl and drizzle with a little olive oil, to serve. Transfer to a serving bowl and drizzle with a little olive oil, to serve.
Spicy prawn linguine with garlic, tomato and herbs recipe
 2 tbsp olive oil½ onion, chopped3 garlic cloves, crushed1 pinch chilli flakes4 tiger prawns 6 cherry tomatoes, halved50ml/2fl oz white wine2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil½ lemon, juice only150g/5½ oz linguine, cooked according to packet instructions, drained 2 tbsp olive oil ½ onion, chopped 3 garlic cloves, crushed 1 pinch chilli flakes 4 tiger prawns 6 cherry tomatoes, halved 50ml/2fl oz white wine 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil ½ lemon, juice only 150g/5½ oz linguine, cooked according to packet instructions, drained Method Heat the olive oil in a pan and fry the onion and garlic for 3-4 minutes, or until softened, then add the chilli flakes and prawns. Cook until the prawns have turned pink and are just cooked through. Add the tomatoes and wine and cook for 2-3 minutes, then stir in the herbs and lemon juice. Add the cooked linguine and stir well to coat. Pile the linguine onto a serving plate and serve. Heat the olive oil in a pan and fry the onion and garlic for 3-4 minutes, or until softened, then add the chilli flakes and prawns. Cook until the prawns have turned pink and are just cooked through. Heat the olive oil in a pan and fry the onion and garlic for 3-4 minutes, or until softened, then add the chilli flakes and prawns. Cook until the prawns have turned pink and are just cooked through. Add the tomatoes and wine and cook for 2-3 minutes, then stir in the herbs and lemon juice. Add the cooked linguine and stir well to coat. Add the tomatoes and wine and cook for 2-3 minutes, then stir in the herbs and lemon juice. Add the cooked linguine and stir well to coat. Pile the linguine onto a serving plate and serve. Pile the linguine onto a serving plate and serve.
Tomato and red pepper soup recipe
 ½ onion, chopped2 cloves garlic, chopped2 tins tomatoes1 jar red peppers250ml/9fl oz chicken or vegetable stocksea salt and black pepperhandful fresh parsley, chopped double cream (optional) ½ onion, chopped 2 cloves garlic, chopped 2 tins tomatoes 1 jar red peppers 250ml/9fl oz chicken or vegetable stock sea salt and black pepper handful fresh parsley, chopped double cream (optional) Method Firstly, sauté the onion and garlic and then add the tinned tomatoes and red peppers. Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender. Blend to a smooth soup. Season with salt and pepper. Return to the pan to warm through and serve immediately scattered with the parsley and a swirl of double cream, if using. Firstly, sauté the onion and garlic and then add the tinned tomatoes and red peppers. Firstly, sauté the onion and garlic and then add the tinned tomatoes and red peppers. Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender. Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender. Blend to a smooth soup. Season with salt and pepper. Return to the pan to warm through and serve immediately scattered with the parsley and a swirl of double cream, if using. Blend to a smooth soup. Season with salt and pepper. Return to the pan to warm through and serve immediately scattered with the parsley and a swirl of double cream, if using.