ademchaoua/GeneralTextCorpus huggingface dataset:
Spicy stir-fried mushrooms recipe
 1 tbsp groundnut oil2 tsp finely chopped garlic2 tsp finely chopped ginger1 tbsp finely chopped spring onion450g/1lb small whole button mushrooms2 tsp sweet chilli sauce or chilli bean sauce1 tbsp Shaoxing rice wine or dry sherry1 tsp salt½ tsp freshly ground pepper1 tbsp chicken stock or water2 tsp sugar2 tsp sesame oil 1 tbsp groundnut oil 2 tsp finely chopped garlic 2 tsp finely chopped ginger 1 tbsp finely chopped spring onion 450g/1lb small whole button mushrooms 2 tsp sweet chilli sauce or chilli bean sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tsp salt ½ tsp freshly ground pepper 1 tbsp chicken stock or water 2 tsp sugar 2 tsp sesame oil Method Heat a wok or large frying pan until very hot. Add the oil and when it's very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for about 20 seconds. Add the mushrooms and stir-fry for about 30 seconds. Quickly add the rest of the ingredients except the sesame oil. Continue to stir-fry for about 5 minutes or until the mushrooms are cooked through and have absorbed all the spices and seasonings. Just before serving, add the sesame oil and give the mixture a couple of quick stirs. Turn it on to a warm serving dish and serve at once, as the mushrooms are particularly delicious when hot. Heat a wok or large frying pan until very hot. Add the oil and when it's very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for about 20 seconds. Heat a wok or large frying pan until very hot. Add the oil and when it's very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for about 20 seconds. Add the mushrooms and stir-fry for about 30 seconds. Add the mushrooms and stir-fry for about 30 seconds. Quickly add the rest of the ingredients except the sesame oil. Quickly add the rest of the ingredients except the sesame oil. Continue to stir-fry for about 5 minutes or until the mushrooms are cooked through and have absorbed all the spices and seasonings. Continue to stir-fry for about 5 minutes or until the mushrooms are cooked through and have absorbed all the spices and seasonings. Just before serving, add the sesame oil and give the mixture a couple of quick stirs. Turn it on to a warm serving dish and serve at once, as the mushrooms are particularly delicious when hot. Just before serving, add the sesame oil and give the mixture a couple of quick stirs. Turn it on to a warm serving dish and serve at once, as the mushrooms are particularly delicious when hot.
Curry sauce recipe
 1 tbsp vegetable oilI small onion, peeled and finely chopped1 clove garlic, peeled and crushed1 tsp ground coriander1 tsp ground cumin2.5ml/½ tsp ground turmeric2cm/¾in piece of root ginger, peeled and finely grated1 tsp chilli powder3-4 cardamom pods, crushed210ml/7fl oz double cream saltjuice of half a lemon 1 tbsp vegetable oil I small onion, peeled and finely chopped 1 clove garlic, peeled and crushed 1 tsp ground coriander 1 tsp ground cumin 2.5ml/½ tsp ground turmeric 2cm/¾in piece of root ginger, peeled and finely grated 1 tsp chilli powder 3-4 cardamom pods, crushed 210ml/7fl oz double cream salt juice of half a lemon Method Heat the oil and cook the onion until soft.Add the garlic and cook for another 2 minutes.Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours.Stir in the double cream and bring to the boil. Add salt and lemon juice to taste. Heat the oil and cook the onion until soft. Heat the oil and cook the onion until soft. Add the garlic and cook for another 2 minutes. Add the garlic and cook for another 2 minutes. Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours. Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours. Stir in the double cream and bring to the boil. Stir in the double cream and bring to the boil. Add salt and lemon juice to taste. Add salt and lemon juice to taste.
Linguine with chilli, lemon and basil recipe
 handful fresh basil leaves 1 tbsp olive oilsalt and freshly ground black pepper handful fresh basil leaves 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp olive oil1 red chilli, finely chopped2 garlic cloves, finely chopped½ lemon, juice onlysmall handful fresh basil leaves, chopped200g/7oz fresh linguine, cooked according to packet instructions and drained 1 tbsp olive oil 1 red chilli, finely chopped 2 garlic cloves, finely chopped ½ lemon, juice only small handful fresh basil leaves, chopped 200g/7oz fresh linguine, cooked according to packet instructions and drained Method For the basil paste, place the basil and olive oil into a small food processor, season with salt and freshly ground black pepper and blend until smooth.For the linguine, heat the oil in a pan and gently fry the chilli and garlic for 1-2 minutes.Add the lemon juice, chopped basil leaves and cooked linguine and stir well to coat the pasta.To serve, place the linguine into a serving dish and top with a dollop of basil paste. For the basil paste, place the basil and olive oil into a small food processor, season with salt and freshly ground black pepper and blend until smooth. For the basil paste, place the basil and olive oil into a small food processor, season with salt and freshly ground black pepper and blend until smooth. For the linguine, heat the oil in a pan and gently fry the chilli and garlic for 1-2 minutes. For the linguine, heat the oil in a pan and gently fry the chilli and garlic for 1-2 minutes. Add the lemon juice, chopped basil leaves and cooked linguine and stir well to coat the pasta. Add the lemon juice, chopped basil leaves and cooked linguine and stir well to coat the pasta. To serve, place the linguine into a serving dish and top with a dollop of basil paste. To serve, place the linguine into a serving dish and top with a dollop of basil paste.
Creamy mushroom tagliatelle recipe
 By James Martin From Ready Steady Cook Shopping list Ingredients ¼ onion, diced25g/1oz dried mushrooms, soaked in hot water, drained and liquid reserved3 tbsp olive oil 150g/5¼oz cooked tagliatelle50ml/1¾fl oz double creamsalt and freshly ground black pepper ¼ onion, diced 25g/1oz dried mushrooms, soaked in hot water, drained and liquid reserved 3 tbsp olive oil 150g/5¼oz cooked tagliatelle 50ml/1¾fl oz double cream salt and freshly ground black pepper How-to videos Method In a large hot pan sweat the onion with the oil.Chop the drained mushrooms and add them to the pan along with the reserved mushroom liquid. Simmer for two minutes.Add the pasta and cream. Season and serve. In a large hot pan sweat the onion with the oil. In a large hot pan sweat the onion with the oil. Chop the drained mushrooms and add them to the pan along with the reserved mushroom liquid. Simmer for two minutes. Chop the drained mushrooms and add them to the pan along with the reserved mushroom liquid. Simmer for two minutes. Add the pasta and cream. Season and serve. Add the pasta and cream. Season and serve. How-to videos How to chop an onion
Seafood tagliatelle recipe
 1 tbsp olive oil¼ onion, finely chopped1 garlic clove, crushed150ml/5fl oz double cream85g/3oz cooked prawns, peeled1 spring onion, finely sliced100g/3½oz ready-cooked tagliatelle pasta2 tbsp chopped fresh parsley1 free-range egg yolksalt and freshly ground black pepper½ lemon, juice only 1 tbsp olive oil ¼ onion, finely chopped 1 garlic clove, crushed 150ml/5fl oz double cream 85g/3oz cooked prawns, peeled 1 spring onion, finely sliced 100g/3½oz ready-cooked tagliatelle pasta 2 tbsp chopped fresh parsley 1 free-range egg yolk salt and freshly ground black pepper ½ lemon, juice only Method Heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened, then stir the cream and reduce for 3-4 minutes. Stir in the prawns and spring onion, then add the cooked pasta and stir well to coat. Heat through for 1-2 minutes, then add the parsley, egg yolk and season, to taste, with salt and freshly ground black pepper. Stir in the lemon juice. Place the pasta onto a serving dish and serve. Heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened, then stir the cream and reduce for 3-4 minutes. Heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened, then stir the cream and reduce for 3-4 minutes. Stir in the prawns and spring onion, then add the cooked pasta and stir well to coat. Heat through for 1-2 minutes, then add the parsley, egg yolk and season, to taste, with salt and freshly ground black pepper. Stir in the lemon juice. Stir in the prawns and spring onion, then add the cooked pasta and stir well to coat. Heat through for 1-2 minutes, then add the parsley, egg yolk and season, to taste, with salt and freshly ground black pepper. Stir in the lemon juice. Place the pasta onto a serving dish and serve. Place the pasta onto a serving dish and serve.
Pork loin with figs and balsamic dressing recipe
 2 x 350g/12oz pork loins or smoked pork loins, each cut in halfpinch ground cuminsalt and freshly ground black pepper knob butter 2 x 350g/12oz pork loins or smoked pork loins, each cut in half pinch ground cumin salt and freshly ground black pepper knob butter 75g/3oz soft dark brown sugar75g/3oz butter125ml/4fl oz balsamic vinegar6-8 figs, quartered1 pomegranate, seeds only½ orange, zest only150g/5oz shelled unsalted pistachio nuts 75g/3oz soft dark brown sugar 75g/3oz butter 125ml/4fl oz balsamic vinegar 6-8 figs, quartered 1 pomegranate, seeds only ½ orange, zest only 150g/5oz shelled unsalted pistachio nuts roast potatoes, to servewatercress, to serve roast potatoes, to serve watercress, to serve Method For the pork, preheat the oven to 200C/400F/Gas 6.Season the pork with the cumin and salt and freshly ground black pepper.Melt a knob of butter in a large ovenproof pan over a medium heat. Brown the pork loins on all sides. Transfer the pan to the oven and cook the pork for about 12 minutes, until cooked through. The jucies will run clear when the pork is pierced with a skewer.For the figs and balsamic dressing, heat the sugar and butter in a heavy-bottomed saucepan until they begin to caramelise. Add the balsamic vinegar and stir to form a syrup. Take the pan off the heat and immediately add the figs, pomegranate seeds, orange zest and pistachio nuts, coating them all in the syrup. Set aside.To serve, slice the pork and serve on watercress with the sauce spooned over with the hot roast potatoes. For the pork, preheat the oven to 200C/400F/Gas 6. For the pork, preheat the oven to 200C/400F/Gas 6. Season the pork with the cumin and salt and freshly ground black pepper. Season the pork with the cumin and salt and freshly ground black pepper. Melt a knob of butter in a large ovenproof pan over a medium heat. Brown the pork loins on all sides. Transfer the pan to the oven and cook the pork for about 12 minutes, until cooked through. The jucies will run clear when the pork is pierced with a skewer. Melt a knob of butter in a large ovenproof pan over a medium heat. Brown the pork loins on all sides. Transfer the pan to the oven and cook the pork for about 12 minutes, until cooked through. The jucies will run clear when the pork is pierced with a skewer. For the figs and balsamic dressing, heat the sugar and butter in a heavy-bottomed saucepan until they begin to caramelise. Add the balsamic vinegar and stir to form a syrup. Take the pan off the heat and immediately add the figs, pomegranate seeds, orange zest and pistachio nuts, coating them all in the syrup. Set aside. For the figs and balsamic dressing, heat the sugar and butter in a heavy-bottomed saucepan until they begin to caramelise. Add the balsamic vinegar and stir to form a syrup. Take the pan off the heat and immediately add the figs, pomegranate seeds, orange zest and pistachio nuts, coating them all in the syrup. Set aside. To serve, slice the pork and serve on watercress with the sauce spooned over with the hot roast potatoes. To serve, slice the pork and serve on watercress with the sauce spooned over with the hot roast potatoes.
Tuna steak with penne, lemon and rocket recipe
 125g/4½oz penne pasta, cooked according to packet instructions1 tbsp olive oil, plus 1 tbsp 1 lemon, juice and zestsmall handful rocket55g/2oz fresh tuna steaksea salt and freshly ground black pepper½ tomato, chopped 125g/4½oz penne pasta, cooked according to packet instructions 1 tbsp olive oil, plus 1 tbsp 1 lemon, juice and zest small handful rocket 55g/2oz fresh tuna steak sea salt and freshly ground black pepper ½ tomato, chopped Method Place the hot pasta, olive oil, lemon and rocket into a serving bowl, mixing the ingredients together.Heat the extra oil in a frying pan on a high heat. Season the tuna, to taste, with salt and freshly ground black pepper on each side. Place the tuna into the frying pan and fry for two minute on each side, or until cooked to your liking.Remove the tuna from the frying pan and place on top of the pasta. Sprinkle the chopped tomato over the top to serve. Place the hot pasta, olive oil, lemon and rocket into a serving bowl, mixing the ingredients together. Place the hot pasta, olive oil, lemon and rocket into a serving bowl, mixing the ingredients together. Heat the extra oil in a frying pan on a high heat. Season the tuna, to taste, with salt and freshly ground black pepper on each side. Place the tuna into the frying pan and fry for two minute on each side, or until cooked to your liking. Heat the extra oil in a frying pan on a high heat. Season the tuna, to taste, with salt and freshly ground black pepper on each side. Place the tuna into the frying pan and fry for two minute on each side, or until cooked to your liking. Remove the tuna from the frying pan and place on top of the pasta. Sprinkle the chopped tomato over the top to serve. Remove the tuna from the frying pan and place on top of the pasta. Sprinkle the chopped tomato over the top to serve.
Penne alla torrese recipe
 Use leftover pasta and few staple ingredients to make a quick and tasty dinner for two. 250g/9oz penne pasta, previously cooked al dente150g/5oz pancetta, cubed1 medium red onion, sliced70g/3oz defrosted peas 3 tbsp sun-dried tomato flavoured olive oil 1 tbsp chilli flavoured olive oil salt, to taste 250g/9oz penne pasta, previously cooked al dente 150g/5oz pancetta, cubed 1 medium red onion, sliced 70g/3oz defrosted peas 3 tbsp sun-dried tomato flavoured olive oil 1 tbsp chilli flavoured olive oil salt, to taste Method In a large pan fry the onions, pancetta and peas in the sun-dried tomato flavoured olive oil. Allow to cook for apprimately 2 minutes until crispy.Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well. Drizzle chilli flavoured olive oil over the pasta and serve hot. In a large pan fry the onions, pancetta and peas in the sun-dried tomato flavoured olive oil. In a large pan fry the onions, pancetta and peas in the sun-dried tomato flavoured olive oil. Allow to cook for apprimately 2 minutes until crispy. Allow to cook for apprimately 2 minutes until crispy. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well. Drizzle chilli flavoured olive oil over the pasta and serve hot. Drizzle chilli flavoured olive oil over the pasta and serve hot.
Soft polenta with mushroom ragoût recipe
 55g/2oz butter½ onion, finely chopped2 garlic cloves, finely chopped2 sprigs fresh thyme, chopped100g/3½oz mixed mushroomssmall bunch fresh parsley, chopped125g/4½oz quick-cook polenta300ml/½ pint hot chicken or vegetable stock100g/3½oz spinachfresh chives, to garnish 55g/2oz butter ½ onion, finely chopped 2 garlic cloves, finely chopped 2 sprigs fresh thyme, chopped 100g/3½oz mixed mushrooms small bunch fresh parsley, chopped 125g/4½oz quick-cook polenta 300ml/½ pint hot chicken or vegetable stock 100g/3½oz spinach fresh chives, to garnish Method Heat the butter in a medium saucepan, add the onion and sauté for 3-4 minutes, or until softened but not coloured.Add the garlic and thyme and sauté for one minute. Add the mushrooms and sauté for 2-3 minutes. Stir in the parsley.Transfer half of the mushroom mixture to a bowl.Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat, or until the polenta has absorbed the stock and become soft. Add the spinach to the polenta and stir well.To serve, spoon the soft polenta into a serving dish. Top with the reserved mushrooms and garnish with chives. Heat the butter in a medium saucepan, add the onion and sauté for 3-4 minutes, or until softened but not coloured. Heat the butter in a medium saucepan, add the onion and sauté for 3-4 minutes, or until softened but not coloured. Add the garlic and thyme and sauté for one minute. Add the mushrooms and sauté for 2-3 minutes. Stir in the parsley. Add the garlic and thyme and sauté for one minute. Add the mushrooms and sauté for 2-3 minutes. Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat, or until the polenta has absorbed the stock and become soft. Add the spinach to the polenta and stir well. Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat, or until the polenta has absorbed the stock and become soft. Add the spinach to the polenta and stir well. To serve, spoon the soft polenta into a serving dish. Top with the reserved mushrooms and garnish with chives. To serve, spoon the soft polenta into a serving dish. Top with the reserved mushrooms and garnish with chives.
Potted sea trout with dill recipe
 250g/9oz butter1 bunch of dill2 lemons2 tsp green peppercorns in brine640g/1lb5½oz sea trout filletssalt and pepper 250g/9oz butter 1 bunch of dill 2 lemons 2 tsp green peppercorns in brine 640g/1lb5½oz sea trout fillets salt and pepper Method Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips).Finely chop the dill.Cut the trout into 2.5cm/1in cubes roughly.Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours. To serve, remove from the ramekin and garnish with a spoon of crème fraîche and toast. Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips). Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips). Finely chop the dill. Finely chop the dill. Cut the trout into 2.5cm/1in cubes roughly. Cut the trout into 2.5cm/1in cubes roughly. Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours. Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours. To serve, remove from the ramekin and garnish with a spoon of crème fraîche and toast. To serve, remove from the ramekin and garnish with a spoon of crème fraîche and toast.
Sweet potato and leek bubble and squeak recipe
 By Brian Turner From Ready Steady Cook Shopping list Ingredients 1 small sweet potato, peeled and cubed2 baby leeks, finely choppedolive oil 1 small sweet potato, peeled and cubed 2 baby leeks, finely chopped olive oil How-to videos Method Bring a saucepan of water to the boil. Add the sweet potato and boil for eight to ten minutes, or until soft, then drain.Add the baby leeks to the potatoes and mash together.Heat a tablespoon of olive oil in a very small frying pan and add the potato mixture. Fry for four to five minutes over a medium heat and then turn out onto a plate to serve. Bring a saucepan of water to the boil. Add the sweet potato and boil for eight to ten minutes, or until soft, then drain. Bring a saucepan of water to the boil. Add the sweet potato and boil for eight to ten minutes, or until soft, then drain. Add the baby leeks to the potatoes and mash together. Add the baby leeks to the potatoes and mash together. Heat a tablespoon of olive oil in a very small frying pan and add the potato mixture. Fry for four to five minutes over a medium heat and then turn out onto a plate to serve. Heat a tablespoon of olive oil in a very small frying pan and add the potato mixture. Fry for four to five minutes over a medium heat and then turn out onto a plate to serve. How-to videos Knife skills: how to finely chop
Spicy bacon and pepper pasta recipe
 1 tbsp olive oil3 rashers streaky bacon, chopped1 red pepper, chopped¼ leek, chopped2 cloves garlic, choppedpinch chilli flakessalt and freshly ground black pepper150g/5½oz fresh pasta, cooked according to packet instructionshandful basil, chopped 1 tbsp olive oil 3 rashers streaky bacon, chopped 1 red pepper, chopped ¼ leek, chopped 2 cloves garlic, chopped pinch chilli flakes salt and freshly ground black pepper 150g/5½oz fresh pasta, cooked according to packet instructions handful basil, chopped Method Heat the oil in a frying pan over a medium heat. Add the bacon and fry for 2-3 minutes.Add the red pepper, leek, garlic and chilli flakes and season well with salt and freshly ground black pepper. Cook gently for 3-4 minutes, then add a splash of boiling water and stir well.Stir in the cooked pasta and basil and immediately pour into a bowl and serve. Heat the oil in a frying pan over a medium heat. Add the bacon and fry for 2-3 minutes. Heat the oil in a frying pan over a medium heat. Add the bacon and fry for 2-3 minutes. Add the red pepper, leek, garlic and chilli flakes and season well with salt and freshly ground black pepper. Cook gently for 3-4 minutes, then add a splash of boiling water and stir well. Add the red pepper, leek, garlic and chilli flakes and season well with salt and freshly ground black pepper. Cook gently for 3-4 minutes, then add a splash of boiling water and stir well. Stir in the cooked pasta and basil and immediately pour into a bowl and serve. Stir in the cooked pasta and basil and immediately pour into a bowl and serve.