ademchaoua/GeneralTextCorpus huggingface dataset:
Prawn and pineapple salad recipe
 Sweet, spicy, tangy, fresh – this Malaysian-inspired salad has all of the flavours! 2 red chillies 1 stick lemongrass, bashed 4 cloves garlic 20g/½oz fresh ginger, peeled and roughly chopped 150ml/5fl oz neutral oil, such as sunflower or vegetable2 lime leaves 60g/2¼oz palm sugar 4 tsp light soy sauce fish sauce, to taste2 limes, juice only 170g/6oz raw king prawns, shelled and deveined 1 small ripe pineapple, peeled and chopped into bitesize pieces (keep the shell for serving, if you like)1 head of Chinese cabbage, finely shredded 2 red chillies 1 stick lemongrass, bashed 4 cloves garlic 20g/½oz fresh ginger, peeled and roughly chopped 150ml/5fl oz neutral oil, such as sunflower or vegetable 2 lime leaves 60g/2¼oz palm sugar 4 tsp light soy sauce fish sauce, to taste 2 limes, juice only 170g/6oz raw king prawns, shelled and deveined 1 small ripe pineapple, peeled and chopped into bitesize pieces (keep the shell for serving, if you like) 1 head of Chinese cabbage, finely shredded Method In a high-speed blender, blitz together the chillies, lemongrass, garlic, ginger and oil until it forms a lumpy paste. Place a pan over a medium heat and cook out the paste for around 5–10 minutes until a layer of vibrant red oil forms on the top – it will look split, but that’s perfect! Turn the heat down to low. Add the lime leaves, then the palm sugar, soy sauce, fish sauce and lime juice, all to taste. When you’re happy with the flavour balance, add in the prawns and cook for 3–4 minutes, until pink and cooked through. Add in the pineapple and cabbage, then remove from the heat and mix well. Serve in the pineapple shell, if you like! In a high-speed blender, blitz together the chillies, lemongrass, garlic, ginger and oil until it forms a lumpy paste. In a high-speed blender, blitz together the chillies, lemongrass, garlic, ginger and oil until it forms a lumpy paste. Place a pan over a medium heat and cook out the paste for around 5–10 minutes until a layer of vibrant red oil forms on the top – it will look split, but that’s perfect! Turn the heat down to low. Place a pan over a medium heat and cook out the paste for around 5–10 minutes until a layer of vibrant red oil forms on the top – it will look split, but that’s perfect! Turn the heat down to low. Add the lime leaves, then the palm sugar, soy sauce, fish sauce and lime juice, all to taste. Add the lime leaves, then the palm sugar, soy sauce, fish sauce and lime juice, all to taste. When you’re happy with the flavour balance, add in the prawns and cook for 3–4 minutes, until pink and cooked through. Add in the pineapple and cabbage, then remove from the heat and mix well. Serve in the pineapple shell, if you like! When you’re happy with the flavour balance, add in the prawns and cook for 3–4 minutes, until pink and cooked through. Add in the pineapple and cabbage, then remove from the heat and mix well. Serve in the pineapple shell, if you like!
Atom (yoghurt-dressed peppers) recipe
 This Turkish mezze dish offers delicious smoked and spiced flavours – mop it up with fresh pitta or flatbreads. 6 red long peppers6 red chillies1 garlic clove450g/1lb strained yoghurtsea salt 6 red long peppers 6 red chillies 1 garlic clove 450g/1lb strained yoghurt sea salt Aleppo pepper (pul biber)2 tbsp olive oil1 tbsp pomegranate molasses Aleppo pepper (pul biber) 2 tbsp olive oil 1 tbsp pomegranate molasses Method To cook the peppers and chillies you can either roast them over a fire or barbecue for a deep smoked flavour, or over a gas flame at home, or in an oven on full whack. Whichever way you decide to do, make sure they’re cooked all the way through and are blistered and floppy – they don’t need oil or seasoning.Peel the skins off the peppers and chillies and remove all the seeds. Give them a rough chop, you want bite-sized pieces.Pat them dry on kitchen paper and add to a bowl with two good pinches of sea salt, grate in the garlic and stir in the yoghurt. This will keep for 3 days in the fridge if you want to make ahead.To serve, pile onto a plate and add pul biber, olive oil and pomegranate molasses (all optional). To cook the peppers and chillies you can either roast them over a fire or barbecue for a deep smoked flavour, or over a gas flame at home, or in an oven on full whack. Whichever way you decide to do, make sure they’re cooked all the way through and are blistered and floppy – they don’t need oil or seasoning. To cook the peppers and chillies you can either roast them over a fire or barbecue for a deep smoked flavour, or over a gas flame at home, or in an oven on full whack. Whichever way you decide to do, make sure they’re cooked all the way through and are blistered and floppy – they don’t need oil or seasoning. Peel the skins off the peppers and chillies and remove all the seeds. Give them a rough chop, you want bite-sized pieces. Peel the skins off the peppers and chillies and remove all the seeds. Give them a rough chop, you want bite-sized pieces. Pat them dry on kitchen paper and add to a bowl with two good pinches of sea salt, grate in the garlic and stir in the yoghurt. This will keep for 3 days in the fridge if you want to make ahead. Pat them dry on kitchen paper and add to a bowl with two good pinches of sea salt, grate in the garlic and stir in the yoghurt. This will keep for 3 days in the fridge if you want to make ahead. To serve, pile onto a plate and add pul biber, olive oil and pomegranate molasses (all optional). To serve, pile onto a plate and add pul biber, olive oil and pomegranate molasses (all optional).
Roasted portobello mushrooms with halloumi recipe
 These simple halloumi-stuffed mushrooms would work well as part of a vegetarian mezze, or served with salad for a light lunch. 50g/1¾oz unsalted butter, softened 2 large garlic cloves, crushed 30g/1oz fresh coriander, very finely chopped125g/4½oz halloumi, coarsely grated2–3 tbsp pine nuts, finely chopped2 tbsp olive oil 4 large Portobello mushroomssalt and freshly ground black pepper 50g/1¾oz unsalted butter, softened 2 large garlic cloves, crushed 30g/1oz fresh coriander, very finely chopped 125g/4½oz halloumi, coarsely grated 2–3 tbsp pine nuts, finely chopped 2 tbsp olive oil 4 large Portobello mushrooms salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Combine the butter, garlic, coriander, halloumi and pine nuts in a bowl and season with salt and pepper. Drizzle in the olive oil and mix well. Arrange the mushrooms on the prepared baking tray with their stalks facing upwards. Divide the halloumi mixture between the centres of each mushroom, pressing it into the middle. Roast for 25–30 minutes, or until cooked through and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Combine the butter, garlic, coriander, halloumi and pine nuts in a bowl and season with salt and pepper. Drizzle in the olive oil and mix well. Combine the butter, garlic, coriander, halloumi and pine nuts in a bowl and season with salt and pepper. Drizzle in the olive oil and mix well. Arrange the mushrooms on the prepared baking tray with their stalks facing upwards. Arrange the mushrooms on the prepared baking tray with their stalks facing upwards. Divide the halloumi mixture between the centres of each mushroom, pressing it into the middle. Roast for 25–30 minutes, or until cooked through and serve. Divide the halloumi mixture between the centres of each mushroom, pressing it into the middle. Roast for 25–30 minutes, or until cooked through and serve.
Slow-cooker apple-glazed ribs recipe
 Think you can't make ribs on a weekday? Pop them in the slow-cooker and you can have meltingly tender ribs any day. Crisp up on the barbecue for extra deliciousness. Equipment and preparation: for this recipe you will need a slow cooker. 75ml/2¾fl oz ready-made apple sauce2 tbsp honey 1 tsp Worcestershire sauce1 tsp smoked paprika1 tsp Chinese five-spice powder1kg/2lb 4oz pork ribs, cut into individual ribssalt and freshly ground black pepper 75ml/2¾fl oz ready-made apple sauce 2 tbsp honey 1 tsp Worcestershire sauce 1 tsp smoked paprika 1 tsp Chinese five-spice powder 1kg/2lb 4oz pork ribs, cut into individual ribs salt and freshly ground black pepper Method Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes. Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes.
Sausage and chorizo goulash recipe
 Add chorizo to your goulash for an extra bite of paprika. 1 tbsp vegetable oilknob of butter700g/1½lb good quality beef sausages, chopped300g/10½oz spicy chorizo sausage, chopped2 onions, finely sliced1 garlic clove, chopped. 2 tbsp plain flour1 tbsp smoked paprika2 red chillies, finely chopped1 red pepper, finely sliced200ml/7fl oz beef stock175ml/6fl oz soured cream1 tbsp chopped fresh parsleycooked long-grain rice, to serve 1 tbsp vegetable oil knob of butter 700g/1½lb good quality beef sausages, chopped 300g/10½oz spicy chorizo sausage, chopped 2 onions, finely sliced 1 garlic clove, chopped. 2 tbsp plain flour 1 tbsp smoked paprika 2 red chillies, finely chopped 1 red pepper, finely sliced 200ml/7fl oz beef stock 175ml/6fl oz soured cream 1 tbsp chopped fresh parsley cooked long-grain rice, to serve Method Preheat the oven to 150C/300F/Gas 2.Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.Serve the goulash with long-grain rice. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over. Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes. Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined. Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined. Serve the goulash with long-grain rice. Serve the goulash with long-grain rice.
Pumpkin, chilli and coconut soup recipe
 A warming winter pumpkin soup; the kick of ginger and chilli is set off by soothing coconut milk. If you can't get hold of pumpkin, try butternut squash. This meal, if served as six portions, provides 177kcal, 3g protein, 14g carbohydrate (of which 8g sugars), 11g fat (of which 10g saturates), 3.5g fibre and trace salt per portion. 1 medium pumpkin, or butternut squash1 large white onion, chopped2.5cm/1in piece of root ginger, finely chopped2 garlic cloves, finely chopped½ Scotch bonnet chilli, seeds removed, chopped4–5 sprigs thyme400ml/14fl oz coconut milksea salt and freshly ground black pepperbreadfruit or sweet potato chunks, to taste (optional) 1 medium pumpkin, or butternut squash 1 large white onion, chopped 2.5cm/1in piece of root ginger, finely chopped 2 garlic cloves, finely chopped ½ Scotch bonnet chilli, seeds removed, chopped 4–5 sprigs thyme 400ml/14fl oz coconut milk sea salt and freshly ground black pepper breadfruit or sweet potato chunks, to taste (optional) Method Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.
Quick kedgeree recipe
 This quick kedgeree is so simple to make. It's a wonderful weekend brunch or speedy midweek meal. 1 tbsp olive oil4 shallots, chopped1 clove garlic, chopped1 tsp mild curry powder250g/8oz basmati or long grain rice, cooked and drained500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked150ml/¼ pint double creamsalt and freshly ground black pepper3 free-range eggs, hard-boiled, cut into quarterssmall handful fresh coriander, to garnish 1 tbsp olive oil 4 shallots, chopped 1 clove garlic, chopped 1 tsp mild curry powder 250g/8oz basmati or long grain rice, cooked and drained 500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked 150ml/¼ pint double cream salt and freshly ground black pepper 3 free-range eggs, hard-boiled, cut into quarters small handful fresh coriander, to garnish Method Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.Add the curry powder and fry for 3-4 minutes.Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured. Add the curry powder and fry for 3-4 minutes. Add the curry powder and fry for 3-4 minutes. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top.
Chicken liver and almond pilaf recipe
 2 tbsp butter4 cloves garlic, finely chopped1 onion, chopped2 tbsp pine nuts2 tbsp flaked almonds1 tbsp currants½ tsp allspice1 tsp dried basil450g/1lb chicken livers, cleaned and finely choppedsalt and freshly ground black pepper bunch flatleaf parsley, choppedbunch dill, chopped 2 tbsp butter 4 cloves garlic, finely chopped 1 onion, chopped 2 tbsp pine nuts 2 tbsp flaked almonds 1 tbsp currants ½ tsp allspice 1 tsp dried basil 450g/1lb chicken livers, cleaned and finely chopped salt and freshly ground black pepper bunch flatleaf parsley, chopped bunch dill, chopped 340g/12oz long grain rice850ml/1½ pints chicken stocksaffron and flatleaf parsley, to garnish 340g/12oz long grain rice 850ml/1½ pints chicken stock saffron and flatleaf parsley, to garnish Method Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly.Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. Fluff up with a fork and serve, garnished with saffron and parsley. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. Fluff up with a fork and serve, garnished with saffron and parsley. Fluff up with a fork and serve, garnished with saffron and parsley.
Caribbean rice and peas recipe
 This easy recipe shows you how to make rice and peas, which goes wonderfully with jerk chicken. 250g/9oz black-eyed beans, soaked sprig of thymesalt 1 litres/1¾ pints boiled water 250g/9oz desiccated coconut 500g/1lb 2oz American long-grain or easy-cook rice 250g/9oz black-eyed beans, soaked sprig of thyme salt 1 litres/1¾ pints boiled water 250g/9oz desiccated coconut 500g/1lb 2oz American long-grain or easy-cook rice Method Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.Add the rice and coconut water to the soft peas in the saucepan. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut. Add the rice and coconut water to the soft peas in the saucepan. Add the rice and coconut water to the soft peas in the saucepan. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes.