ademchaoua/GeneralTextCorpus huggingface dataset:
Dirty martini recipe
 Butter-wouldn’t-melt Sophie Dahl adds olive brine to this classic combo of vodka and vermouth to dirty up her Martini. By Sophie Dahl From The Delicious Miss Dahl Shopping list Ingredients 70ml/2fl oz vodka or gin1 tbsp dry vermouth2 tbsp olive brine1 wedge of lemon1 green olive 70ml/2fl oz vodka or gin 1 tbsp dry vermouth 2 tbsp olive brine 1 wedge of lemon 1 green olive Method Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well.Rub the rim of a martini glass with the wedge of lemon.Strain the contents of the cocktail shaker into the glass and add the olive. Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Rub the rim of a martini glass with the wedge of lemon. Rub the rim of a martini glass with the wedge of lemon. Strain the contents of the cocktail shaker into the glass and add the olive. Strain the contents of the cocktail shaker into the glass and add the olive. Related recipes Mojito. By Andy Pearson Cocktail recipes (41) Cherry 75. By Helen McGinn gin cocktail recipes (15) Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) Elderflower collins. By Jack Wakelin gin cocktail recipes (15) Singapore sling. By Jack Wakelin gin cocktail recipes (15) Boulevardier. By Jack Wakelin vermouth recipes (58) Dirty martini spritz. By Carmen O'Neal vermouth recipes (58) Miso martini By Carmen O'Neal vermouth recipes (58) This recipe is from... The Delicious Miss Dahl. 1. Selfish on BBC Two Recipes from this episode Peanut butter fudgeMozzarella bruschetta with shaved fennel and courgette Peanut butter fudge Mozzarella bruschetta with shaved fennel and courgette Try as part of this menu Vegan Valentine's menu. Menu Vegan Valentine's menu Woo the one you love with this vibrant vegan Valentine's menu. Seitan skewers with easy satay sauce. By Justine Pattison Main course Tofu Thai green curry. By Becca Spry Main course Coconut rice. By Jeremy Pang Side dishes Silken tofu chocolate mousse. By Anna Haugh Desserts
Spinach, pea and sun-dried tomato tagliatelle recipe
 A quick and easy pasta recipe for busy weekday nights. 300g/10½oz tagliatelle75g/2¾oz broccoli, cut into small florets2 handfuls peas (fresh or frozen)2 tbsp olive oil2 garlic cloves, finely choppedhandful sun-dried tomatoes, roughly chopped200g/7oz low-fat crème fraîche, (optional)large handful fresh dill fronds, finely chopped50g/1¾oz baby spinachsea salt and freshly ground black pepper1 lemon, juice only, to serve2 tbsp dill oil, to serve (optional) 300g/10½oz tagliatelle 75g/2¾oz broccoli, cut into small florets 2 handfuls peas (fresh or frozen) 2 tbsp olive oil 2 garlic cloves, finely chopped handful sun-dried tomatoes, roughly chopped 200g/7oz low-fat crème fraîche, (optional) large handful fresh dill fronds, finely chopped 50g/1¾oz baby spinach sea salt and freshly ground black pepper 1 lemon, juice only, to serve 2 tbsp dill oil, to serve (optional) Method Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper.Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated.Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper. Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated. Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated. Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Recipe tips To make this dairy-free, omit the crème fraîche and add a little more oil from the sun-dried tomatoes to help coat the pasta.
Roast halibut with a walnut and parsley relish recipe
 Delicious, meaty halibut goes perfectly with this punchy walnut and parsley relish. 2 tbsp olive oil2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter1 lemon, juice only 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter 1 lemon, juice only 15g/½oz fresh flatleaf parsley, chopped 1 lemon, zest and juice25–50ml/¾–2fl oz cider vinegar, to taste 1 banana shallot, peeled and diced 1 garlic clove, chopped 200g/7oz wet walnuts, toasted and chopped50g/1¾oz Parmesan, grated 2–4 tbsp olive oil salt and freshly ground black pepper 15g/½oz fresh flatleaf parsley, chopped 1 lemon, zest and juice 25–50ml/¾–2fl oz cider vinegar, to taste 1 banana shallot, peeled and diced 1 garlic clove, chopped 200g/7oz wet walnuts, toasted and chopped 50g/1¾oz Parmesan, grated 2–4 tbsp olive oil salt and freshly ground black pepper Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice.To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. Recipe tips Wet walnuts have a very short season, but they're available online. Alternatively a good greengrocer might be able to source them for you, or you can use dried instead.
Halibut with a mushroom and saffron sauce recipe
 This quick and easy fish supper can be served with freshly steamed green vegetables or boiled new potatoes. 2 tbsp olive oil2 x 250g/9oz halibut fillets, skin on150g/5½oz fresh mixed wild mushrooms, roughly chopped20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes250ml/9fl oz beef stock50g/1¾oz unsalted butter1 fresh thyme sprig2 garlic cloves, minced1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes½ lemon, juice only1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp olive oil 2 x 250g/9oz halibut fillets, skin on 150g/5½oz fresh mixed wild mushrooms, roughly chopped 20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes 250ml/9fl oz beef stock 50g/1¾oz unsalted butter 1 fresh thyme sprig 2 garlic cloves, minced 1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes ½ lemon, juice only 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 5.Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through.Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through. Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through. Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve.
Roasted halibut with asparagus and a caper and butter sauce recipe
 Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture. 160g/5¾oz unsalted butter2 x 150-200g/5½-7oz halibut steaks (on the bone)1 shallot, finely chopped2 tbsp baby capers1 blood orange, juice only2 tbsp fresh parsley, finely chopped1 bunch asparagus 160g/5¾oz unsalted butter 2 x 150-200g/5½-7oz halibut steaks (on the bone) 1 shallot, finely chopped 2 tbsp baby capers 1 blood orange, juice only 2 tbsp fresh parsley, finely chopped 1 bunch asparagus Method Preheat the oven to 220C/425F/Gas 7.Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened.Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.In the meantime, blanch the asparagus in a pan of boiling water until tender.To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened. Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat. Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat. In the meantime, blanch the asparagus in a pan of boiling water until tender. In the meantime, blanch the asparagus in a pan of boiling water until tender. To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate.
Seared halibut with spinach in a soy dressing recipe
 This quick and easy midweek dinner pairs beautiful meaty halibut with a simple side of soy and sesame spinach. 100g/3½oz baby leaf spinach 4 tbsp soy sauce2 tsp sesame oil4 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste 100g/3½oz baby leaf spinach 4 tbsp soy sauce 2 tsp sesame oil 4 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slicesolive oil, for brushing1 tbsp toasted sesame seeds, to garnish1 tbsp bonito flakes, to garnishsalt 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slices olive oil, for brushing 1 tbsp toasted sesame seeds, to garnish 1 tbsp bonito flakes, to garnish salt Method For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove.Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove. Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately.
Quick pan-fried halibut recipe
 ½ tsp ground turmeric ¼ tsp red chilli powder1 tsp ground corianderpinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets¼ tsp salt, or to taste2 halibut steaks½ tsp grated ginger½ tsp crushed garlic2 tbsp vegetable oil2 tsp flourlemon juice, to serve ½ tsp ground turmeric ¼ tsp red chilli powder 1 tsp ground coriander pinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets ¼ tsp salt, or to taste 2 halibut steaks ½ tsp grated ginger ½ tsp crushed garlic 2 tbsp vegetable oil 2 tsp flour lemon juice, to serve Method Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil.Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp.To serve, place the fish onto serving plates and squeeze over some lemon juice. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. To serve, place the fish onto serving plates and squeeze over some lemon juice. To serve, place the fish onto serving plates and squeeze over some lemon juice.
How to make curry paste recipe
 Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well. 3 tbsp coriander seeds2 tbsp cumin seeds1 tbsp mustard seeds 1 tsp fennel seeds1 tsp black peppercorns1 tsp ground turmeric1 tsp ground cinnamon1 tsp paprika1 or 2 dried chillies, depending on personal preference 1 tsp saltthumb-size piece fresh root ginger, peeled and finely grated4 garlic cloves, finely grated1 tbsp tomato purée4 tbsp white wine vinegar or cider vinegarvegetable or sunflower oil, to cover the paste for storing 3 tbsp coriander seeds 2 tbsp cumin seeds 1 tbsp mustard seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika 1 or 2 dried chillies, depending on personal preference 1 tsp salt thumb-size piece fresh root ginger, peeled and finely grated 4 garlic cloves, finely grated 1 tbsp tomato purée 4 tbsp white wine vinegar or cider vinegar vegetable or sunflower oil, to cover the paste for storing Method Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Recipe tips Tablespoon sized portions of the paste can be spooned into ice-cube trays and stored in the freezer for up to three months.