ademchaoua/GeneralTextCorpus huggingface dataset:
Homestyle jerk chicken wings recipe
 Chicken is king with these chick-king wings! They’ll take you on a flavoursome journey and where you land is up to you! Jerk seasonings are just made for barbecue food. Once you put smoke on ingredients the flavours need to be good and strong so the spices have lots of oomph. 4 tsp all-purpose seasoning2 tsp ground ginger6 tbsp cider vinegar1 Scotch bonnet chilli, very finely chopped2 tsp finely grated nutmeg2 tbsp olive oil16 chicken wingslime wedges, to serve 4 tsp all-purpose seasoning 2 tsp ground ginger 6 tbsp cider vinegar 1 Scotch bonnet chilli, very finely chopped 2 tsp finely grated nutmeg 2 tbsp olive oil 16 chicken wings lime wedges, to serve Method Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour.Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour. Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour. Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over.
Shredded satay chicken recipe
 Pile raw crunchy veg alongside this quick and easy chicken satay noodle supper. Ready in 15 minutes. 2 free-range skinless chicken breasts70g/2½oz rice noodles3 garlic cloves, crushed1 small handful fresh coriander, torn into small pieces2 tbsp peanut butter3 tbsp light soy sauce2 tbsp clear honey1 tsp chilli oil1 tbsp balsamic vinegar1 cucumber, peeled and cut into thin strips 2 free-range skinless chicken breasts 70g/2½oz rice noodles 3 garlic cloves, crushed 1 small handful fresh coriander, torn into small pieces 2 tbsp peanut butter 3 tbsp light soy sauce 2 tbsp clear honey 1 tsp chilli oil 1 tbsp balsamic vinegar 1 cucumber, peeled and cut into thin strips Method Preheat the grill to its highest setting.Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly.Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool.Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces.Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth.To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly. Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool. Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces. Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth. Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth. To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce.
Fennel, leek and squash gratin with hazelnuts recipe
 This rich gratin is perfect for an autumn night. Serve with toast or crusty bread. Each serving provides 600 kcal, 10g protein, 13g carbohydrates (of which 9g sugars), 55g fat (of which 26g saturates), 7.5g fibre and 0.6g salt. 2 leeks, cut into 1cm/½in slices2 fennel bulbs, cut into 1cm/½in cubes600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes2 tbsp olive oil1 tsp sea salt flakes½–1 tsp chilli flakes, to taste20g/¾oz tarragon, leaves only400ml/14fl oz double cream or crème fraîche100g/3½oz hazelnuts, roughly chopped75g/2¾oz mature cheddar, grated 2 leeks, cut into 1cm/½in slices 2 fennel bulbs, cut into 1cm/½in cubes 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes 2 tbsp olive oil 1 tsp sea salt flakes ½–1 tsp chilli flakes, to taste 20g/¾oz tarragon, leaves only 400ml/14fl oz double cream or crème fraîche 100g/3½oz hazelnuts, roughly chopped 75g/2¾oz mature cheddar, grated Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through.Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes.Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through. Meanwhile, finely chop the remaining tarragon leaves. Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Recipe tips You can use any type of squash you like, such as butternut, kabocha or acorn squash.
Easy pickled eggs recipe
 Make this chip shop treat at home with the Hairy Bikers' simple recipe. 6 large free-range eggs350ml/12fl oz cider vinegar1 tbsp salt1 tbsp sugar1 tsp chilli flakes or a few dried chillies (optional) 6 large free-range eggs 350ml/12fl oz cider vinegar 1 tbsp salt 1 tbsp sugar 1 tsp chilli flakes or a few dried chillies (optional) Method First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely.Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully.Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute.Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened.
Welsh stout rarebit recipe
 This is a Welsh classic, perfect for lunch anyday of the week. For a twist, try using cider instead of stout. 25g/1oz butter1 tsp plain flour1 tsp mustard powder100ml/3½fl oz stout1 tsp Worcestershire sauce250g/9oz cheddar cheese, grated3 large egg yolks, beaten6 slices granary bread 25g/1oz butter 1 tsp plain flour 1 tsp mustard powder 100ml/3½fl oz stout 1 tsp Worcestershire sauce 250g/9oz cheddar cheese, grated 3 large egg yolks, beaten 6 slices granary bread Method Preheat the grill to a medium heat.Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well.Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Preheat the grill to a medium heat. Preheat the grill to a medium heat. Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well. Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Recipe tips Raw onion – I haven’t put any in this recipe, but I always put finely chopped raw onion in rarebit as my mum always did. It gives a bit of a crunch and tang – similar to eating it with pickled onions.
Pickled scotch eggs recipe
 We cooked these in Manchester as our answer to the famous Manchester egg. We had the idea to do this when in bars in Scotland, drinkers would take a pickled egg, mash it into a bag of cheese and onion crisps and wash this mess down with a pint… terrible as it sounds we have turned it into culinary keeper. 6 pickled eggs2 tbsp celery salt60g/2oz plain flour, seasoned with salt and pepper600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins100g/3½oz Japanese panko breadcrumbs1 x 30g packet cheese and onion crisps, crushed2 free-range eggs, beatenvegetable oil, for deep-frying 6 pickled eggs 2 tbsp celery salt 60g/2oz plain flour, seasoned with salt and pepper 600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins 100g/3½oz Japanese panko breadcrumbs 1 x 30g packet cheese and onion crisps, crushed 2 free-range eggs, beaten vegetable oil, for deep-frying Method Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. Take a pickled egg and roll it in celery salt, then seasoned flour. Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through.
Duck rillettes recipe
 4 legs duck confit150g-175g/5oz-6oz duck fat5 tbsp roughly chopped flatleaf parsley 4 legs duck confit 150g-175g/5oz-6oz duck fat 5 tbsp roughly chopped flatleaf parsley Method Remove all of the meat from the duck legs, discarding skin, bone and tendons.Place the duck meat into a bowl and mash with a fork. Gradually add the duck fat as you continue to mash.Add the chopped parsley and season with salt and freshly ground black pepper.Spoon the mixture into four small ramekins and place in the fridge to set.Remove from the fridge ten minutes before serving. Remove all of the meat from the duck legs, discarding skin, bone and tendons. Remove all of the meat from the duck legs, discarding skin, bone and tendons. Place the duck meat into a bowl and mash with a fork. Place the duck meat into a bowl and mash with a fork. Gradually add the duck fat as you continue to mash. Gradually add the duck fat as you continue to mash. Add the chopped parsley and season with salt and freshly ground black pepper. Add the chopped parsley and season with salt and freshly ground black pepper. Spoon the mixture into four small ramekins and place in the fridge to set. Spoon the mixture into four small ramekins and place in the fridge to set. Remove from the fridge ten minutes before serving. Remove from the fridge ten minutes before serving.
Delia's any kind of cheese sauce recipe
 Yes, it's true - any kind of cheese can be used for this easy cheese sauce. Makes macaroni cheese in minutes! 2oz/50g mature Cheddar, grated 1oz/25g parmesan (Parmigiano Reggiano), finely grated 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper 2oz/50g mature Cheddar, grated 1oz/25g parmesan (Parmigiano Reggiano), finely grated 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper Method All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
Cheesy fondue recipe
 By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200ml/7fl oz ready-made cheese sauce1 garlic clove, crushed75ml/2½fl oz white wine1 free-range egg yolk, beaten2 tbsp chopped fresh chives 200ml/7fl oz ready-made cheese sauce 1 garlic clove, crushed 75ml/2½fl oz white wine 1 free-range egg yolk, beaten 2 tbsp chopped fresh chives To serve toasted ciabatta bread, rubbed with garlic toasted ciabatta bread, rubbed with garlic Method Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. To serve, place in a large bowl and dip with the ciabatta bread Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. To serve, place in a large bowl and dip with the ciabatta bread To serve, place in a large bowl and dip with the ciabatta bread
Jumbo cheese and ham straws recipe
 Ooh, if cheese straws weren't tasty enough, work in a few strips of savoury Parma ham to kick it up a level. 375g/13oz ready-rolled puff pastry3 slices Parma ham, cut into strips100g/3½oz gorgonzola, crumbled1 tbsp celery seeds1 free-range egg, beaten 375g/13oz ready-rolled puff pastry 3 slices Parma ham, cut into strips 100g/3½oz gorgonzola, crumbled 1 tbsp celery seeds 1 free-range egg, beaten Method Preheat the oven to 200C/400F/Gas 6.On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Cut the filled pastry into 1cm/½in strips. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a lightly floured work surface, roll out the puff pastry to a thin sheet. On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Cut the filled pastry into 1cm/½in strips. Cut the filled pastry into 1cm/½in strips. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.