ademchaoua/GeneralTextCorpus huggingface dataset:
German-style potato salad recipe
 2 shallots, finely chopped4 tbsp corn oil1 tbsp white wine vinegar1 tsp Dijon mustardsalt freshly ground black pepper4 large potatoes, cooked and cooled1 tsp mustard seeds50g/1¾ oz gherkins, chopped½ bunch fresh dill, chopped 2 shallots, finely chopped 4 tbsp corn oil 1 tbsp white wine vinegar 1 tsp Dijon mustard salt freshly ground black pepper 4 large potatoes, cooked and cooled 1 tsp mustard seeds 50g/1¾ oz gherkins, chopped ½ bunch fresh dill, chopped Method Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill.Serve. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill. Serve. Serve.
Maple and chilli roasted parsnips recipe
 A twist on honey-roast parsnips further enlivened by a dash of chilli. 2 tbsp olive oil2 parsnips, cut lengthways into eight piecespinch dried chilli flakesdrizzle maple syrupsalt and freshly ground black pepper 2 tbsp olive oil 2 parsnips, cut lengthways into eight pieces pinch dried chilli flakes drizzle maple syrup salt and freshly ground black pepper Method Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot.Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well.Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside.Transfer to a warm serving dish and serve at once. Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot. Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot. Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well. Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well. Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside. Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside. Transfer to a warm serving dish and serve at once. Transfer to a warm serving dish and serve at once.
Scallops with winter vegetables and pesto recipe
 A warming winter broth packed full of flavour and comforting seasonal vegetables. 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 scallops, shells and corals removedsalt and freshly ground black pepper 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 scallops, shells and corals removed salt and freshly ground black pepper 1 bunch fresh flatleaf parsley, chopped 3 anchovy fillets, roughly chopped2 garlic cloves, chopped25ml/1fl oz red wine vinegar50–100ml/2–3½fl oz olive oil1 small hot green chilli, chopped 1 bunch fresh flatleaf parsley, chopped 3 anchovy fillets, roughly chopped 2 garlic cloves, chopped 25ml/1fl oz red wine vinegar 50–100ml/2–3½fl oz olive oil 1 small hot green chilli, chopped Method To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste.Stir the parsley pesto into the vegetable scallop mixture and serve immediately. To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste. To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste. Stir the parsley pesto into the vegetable scallop mixture and serve immediately. Stir the parsley pesto into the vegetable scallop mixture and serve immediately.
Five-spice chicken with ginger and garlic recipe
 ‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe. 2 heads of garlic, cloves peeled100g/3½oz ginger, peeled3 tsp rapeseed oil3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)1 tsp ground turmeric2 tsp red kashmiri chilli paste 1 tsp tomato puréesalt, to taste500g/1lb 2oz boneless chicken, cut into piecesplain boiled rice or chapati, to serve 2 heads of garlic, cloves peeled 100g/3½oz ginger, peeled 3 tsp rapeseed oil 3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed) 1 tsp ground turmeric 2 tsp red kashmiri chilli paste 1 tsp tomato purée salt, to taste 500g/1lb 2oz boneless chicken, cut into pieces plain boiled rice or chapati, to serve Method Make a paste from the garlic and ginger in a food blender.Heat the oil in a non-stick pan and add the spice mix.Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.Serve with plain boiled rice or chapatti. Make a paste from the garlic and ginger in a food blender. Make a paste from the garlic and ginger in a food blender. Heat the oil in a non-stick pan and add the spice mix. Heat the oil in a non-stick pan and add the spice mix. Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally. Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally. Serve with plain boiled rice or chapatti. Serve with plain boiled rice or chapatti.
Slow-roasted lamb shoulder, cumin and new season garlic recipe
 I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints. 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed1 tsp sea salt4 bulbs wet (new season) garlicolive oil, for frying1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes)1 tbsp whole cumin seeds, toasted1½ litres/2½ pints chicken stocksalt and pepper1 sprig rosemary½ tsp ground cumin½ tsp ground paprika 1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed 1 tsp sea salt 4 bulbs wet (new season) garlic olive oil, for frying 1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes) 1 tbsp whole cumin seeds, toasted 1½ litres/2½ pints chicken stock salt and pepper 1 sprig rosemary ½ tsp ground cumin ½ tsp ground paprika Method Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Preheat the oven to 170C/330F/Gas 3.Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust). Preheat the oven to 170C/330F/Gas 3. Preheat the oven to 170C/330F/Gas 3. Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Break up the wet garlic into individual cloves (leave the skin on). Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper (remember there will be plenty of salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone.
Cumin carrots recipe
 450g/1lb carrots (peeled and cut into batons)salt and freshly ground pepperpinch sugar1 tbsp clarified butter15-20ml/¾tsp whole cumin seeds 450g/1lb carrots (peeled and cut into batons) salt and freshly ground pepper pinch sugar 1 tbsp clarified butter 15-20ml/¾tsp whole cumin seeds Method Place the carrots in a saucepan, cover with water.Season and add the sugar.Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife).In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid.Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin.Re-season and serve. Place the carrots in a saucepan, cover with water. Place the carrots in a saucepan, cover with water. Season and add the sugar. Season and add the sugar. Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife). Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife). In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid. In a smaller pan, heat the butter until very hot, toss in cumin seeds, and after about 10 seconds add this to the carrots and return the lid. Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin. Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin. Re-season and serve. Re-season and serve.
Couscous with red onion and herbs recipe
 250g/9oz couscous 600ml/20fl oz/1 pint chicken stock or vegetable stock2 tbsp vegetable oil1 avocado, cubed½ lime, juice only2 tbsp fresh coriander, chopped 2 tbsp fresh mint, chopped1 red chilli, chopped1 red onion, finely sliced 250g/9oz couscous 600ml/20fl oz/1 pint chicken stock or vegetable stock 2 tbsp vegetable oil 1 avocado, cubed ½ lime, juice only 2 tbsp fresh coriander, chopped 2 tbsp fresh mint, chopped 1 red chilli, chopped 1 red onion, finely sliced Method Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes.In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat.Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly.Serve. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. Place the couscous into a large bowl and add hot chicken or vegetable stock. Cover and leave to stand for five minutes. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. In a frying pan add the vegetable oil. Once hot add the red onion. Fry for 2-3 minutes and remove from the heat. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly. Add the avocado, the lime juice, fresh herbs, chilli and the red onion to the couscous and mix thoroughly. Serve. Serve.
Pineapple pork recipe
 Ken Hom blends sweet and savoury flavours in this simple pork and pineapple dish. 450g/1lb pork fillet1½ tbsp groundnut oil1 garlic clove, crushed3 tbsp coarsely chopped fresh coriander1 tbsp dark soy sauce2 tsp sugar225g/8oz fresh or tinned pineapple, chopped 450g/1lb pork fillet 1½ tbsp groundnut oil 1 garlic clove, crushed 3 tbsp coarsely chopped fresh coriander 1 tbsp dark soy sauce 2 tsp sugar 225g/8oz fresh or tinned pineapple, chopped 2 tsp light soy sauce2 tsp Shaoxing rice wine or dry sherry1 tsp sesame oil2 tsp cornflour 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil 2 tsp cornflour handful fresh coriander sprigs handful fresh coriander sprigs Method Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade.Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.Add the pork and stir-fry for 3 minutes.Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Add the pork and stir-fry for 3 minutes. Add the pork and stir-fry for 3 minutes. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes.
Coconut sambol recipe
 This spicy coconut side dish is great with a curry or poppadoms. 1 tsp Kashmiri chilli powder3 tsp hot chilli powder20 fresh curry leaves20g/¾oz fresh root ginger, peeled and roughly chopped½ red onion, roughly chopped20g/¾oz fresh root ginger, peeled and chopped1 tsp ground cumin¾ tsp salt1 lime, juice only200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted) 1 tsp Kashmiri chilli powder 3 tsp hot chilli powder 20 fresh curry leaves 20g/¾oz fresh root ginger, peeled and roughly chopped ½ red onion, roughly chopped 20g/¾oz fresh root ginger, peeled and chopped 1 tsp ground cumin ¾ tsp salt 1 lime, juice only 200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted) Method Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put the paste into a bowl and using clean hands mix the coconut into the paste.Serve the coconut sambol alongside the prawn curry. Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste. Put the paste into a bowl and using clean hands mix the coconut into the paste. Put the paste into a bowl and using clean hands mix the coconut into the paste. Serve the coconut sambol alongside the prawn curry. Serve the coconut sambol alongside the prawn curry.
Cheesy chips recipe
 large potato, cut into chunky chips and parboiledsea salt and freshly ground black pepper5 tbsp olive oil large potato, cut into chunky chips and parboiled sea salt and freshly ground black pepper 5 tbsp olive oil 100ml/3½fl oz white winesprig fresh thyme142ml/5fl oz double cream55g/2oz cheddar cheese, grated 100ml/3½fl oz white wine sprig fresh thyme 142ml/5fl oz double cream 55g/2oz cheddar cheese, grated Method Preheat the oven to 220C/425F/Gas 7.For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil.Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden.For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted.To serve, place the chips into a serving bowl and pour over the cheese sauce. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil. For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil. Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden. Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden. For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted. For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted. To serve, place the chips into a serving bowl and pour over the cheese sauce. To serve, place the chips into a serving bowl and pour over the cheese sauce.
Pea and mint soup with a soft poached egg recipe
 1 tbsp olive oil½ onion, chopped1 garlic clove, crushed to a paste in a mortar and pestle100g/3½ oz fresh peas400ml/14fl oz chicken or vegetable stock2 tbsp chopped fresh mint3 tbsp double creamsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, crushed to a paste in a mortar and pestle 100g/3½ oz fresh peas 400ml/14fl oz chicken or vegetable stock 2 tbsp chopped fresh mint 3 tbsp double cream salt and freshly ground black pepper 3 tbsp white wine vinegar1 free-range egg 3 tbsp white wine vinegar 1 free-range egg Method For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. To serve, spoon the soup into a bowl and top with the poached egg. For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper. To serve, spoon the soup into a bowl and top with the poached egg. To serve, spoon the soup into a bowl and top with the poached egg.