ademchaoua/GeneralTextCorpus huggingface dataset:
Broad beans with jamon Ibérico recipe
 Sweet broad beans mixed with salty jamon is a match made in heaven. Serve as a salad, starter or as part of a tapas spread. 120g/4½oz baby broad beans, pods removed (podded weight)55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn1 small garlic clove, peeled, finely chopped1 tbsp extra virgin olive oilsplash sherry vinegarsea salt flakes and freshly ground black pepper 120g/4½oz baby broad beans, pods removed (podded weight) 55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn 1 small garlic clove, peeled, finely chopped 1 tbsp extra virgin olive oil splash sherry vinegar sea salt flakes and freshly ground black pepper Method Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately. Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately.
Serrano ham-wrapped sea bass with sautéed potatoes recipe
 2 tbsp olive oil100g/3½oz new potato, par-boiled for five minutessalt and freshly ground black pepper1 tbsp finely chopped fresh chives 2 tbsp olive oil 100g/3½oz new potato, par-boiled for five minutes salt and freshly ground black pepper 1 tbsp finely chopped fresh chives 1 tbsp olive oil100g/3½oz sea bass fillet2 slices Serrano ham½ lemon, juice only 1 tbsp olive oil 100g/3½oz sea bass fillet 2 slices Serrano ham ½ lemon, juice only Method For the sautéed potato, heat the olive oil in a frying pan over a medium heat. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden.Season with salt and freshly ground black pepper and sprinkle over the chives.For the sea bass, heat the olive oil in a clean frying pan.Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham.Add to the pan fry for three minutes on each side, or until cooked through.Squeeze over the lemon juice and remove from the heat.To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. For the sautéed potato, heat the olive oil in a frying pan over a medium heat. For the sautéed potato, heat the olive oil in a frying pan over a medium heat. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden. Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden. Season with salt and freshly ground black pepper and sprinkle over the chives. Season with salt and freshly ground black pepper and sprinkle over the chives. For the sea bass, heat the olive oil in a clean frying pan. For the sea bass, heat the olive oil in a clean frying pan. Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham. Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham. Add to the pan fry for three minutes on each side, or until cooked through. Add to the pan fry for three minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. Squeeze over the lemon juice and remove from the heat. To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top. To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top.
Braised oxtail recipe
 Slow and low is the key to braised oxtail – this version also uses two types of paprika and generous glug of a secret boozy ingredient. 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped1 carrot, finely chopped1 stick of celery, finely chopped1 tsp sweet smoked paprika 1 tsp hot smoked paprika 200ml/7fl oz sherry, ideally palo cortado 1 litre/1¾ pint chicken stock 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped 1 carrot, finely chopped 1 stick of celery, finely chopped 1 tsp sweet smoked paprika 1 tsp hot smoked paprika 200ml/7fl oz sherry, ideally palo cortado 1 litre/1¾ pint chicken stock 4 slices sourdough4 tbsp olive oil 1 garlic clove, peeled and left whole 4 slices sourdough 4 tbsp olive oil 1 garlic clove, peeled and left whole Method Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Heat the pork fat in a saucepan over a medium heat and brown the oxtail all over. Remove from the pan and set aside. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the chopped vegetables and the 2 types of paprika to the pan and fry until softened. Pour in the sherry and return the oxtail to the pan. Simmer for 10 minutes to reduce the volume of liquid. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. Add the stock and cover with a lid. Cook over a low heat for 2–3 hours, or until tender. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail. To serve, heat a grill to hot and grill the sourdough slices. Rub the olive oil and garlic clove over the sourdough. Serve the garlic toasts with the braised oxtail.
Basic jasmine rice recipe
 The authentic way to cook fragrant Jasmine rice. 350g/12oz jasmine rice, rinsed until the water runs clear600ml/1 pint boiling water 350g/12oz jasmine rice, rinsed until the water runs clear 600ml/1 pint boiling water Method Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender.Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the water has been absorbed and the rice is tender. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.
Masala Machchi recipe
 This spiced fried fish is delicious served with an Indian salad. 4 cod fillets weighing 100-120g/3½-4½oz each1 tbsp lime juicepinch salt 4 cod fillets weighing 100-120g/3½-4½oz each 1 tbsp lime juice pinch salt 1 tbsp ginger or garlic paste½ tsp turmeric powder½ tsp red chilli powder or crushed black pepper ¼ tsp garam masala powder½ tsp mango powder½ tsp ajwain seeds (optional)100g/4½oz gram flour1 tbsp cornflour1 drop orange colour (optional)120ml/4¼fl oz sparkling water 1 tbsp ginger or garlic paste ½ tsp turmeric powder ½ tsp red chilli powder or crushed black pepper ¼ tsp garam masala powder ½ tsp mango powder ½ tsp ajwain seeds (optional) 100g/4½oz gram flour 1 tbsp cornflour 1 drop orange colour (optional) 120ml/4¼fl oz sparkling water oil in a wok to deep fry1 tsp chaat masala oil in a wok to deep fry 1 tsp chaat masala 1 small cucumber thick sliced2 medium tomatoes, sliced½ medium red onion, peeled and sliced10 sprigs of coriander leaves 1 small cucumber thick sliced 2 medium tomatoes, sliced ½ medium red onion, peeled and sliced 10 sprigs of coriander leaves sea salt to tastepinch freshly ground black pepper or red chilli powder1 tsp lime juice½ tsp salad oil or olive oil sea salt to taste pinch freshly ground black pepper or red chilli powder 1 tsp lime juice ½ tsp salad oil or olive oil Method Marinate the fish with lime juice and salt and keep aside for 20 minutes. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Wipe the fish with kitchen paper or towel to remove excess moisture. Marinate the fish in the batter for further ten minutes. Heat oil in the wok and fry the fillets over medium heat until crisp.Remove, place on kitchen towel and sprinkle with chaat masala powder.To make the salad mix all the salad ingredients together. Mix the dressing ingredients together, and toss the salad in the dressing. Serve the crisp fried fish on the salad. Marinate the fish with lime juice and salt and keep aside for 20 minutes. Marinate the fish with lime juice and salt and keep aside for 20 minutes. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water. Wipe the fish with kitchen paper or towel to remove excess moisture. Wipe the fish with kitchen paper or towel to remove excess moisture. Marinate the fish in the batter for further ten minutes. Marinate the fish in the batter for further ten minutes. Heat oil in the wok and fry the fillets over medium heat until crisp. Heat oil in the wok and fry the fillets over medium heat until crisp. Remove, place on kitchen towel and sprinkle with chaat masala powder. Remove, place on kitchen towel and sprinkle with chaat masala powder. To make the salad mix all the salad ingredients together. To make the salad mix all the salad ingredients together. Mix the dressing ingredients together, and toss the salad in the dressing. Mix the dressing ingredients together, and toss the salad in the dressing. Serve the crisp fried fish on the salad. Serve the crisp fried fish on the salad.
Tomato essence recipe
 2kg /4lb 6½oz cherry tomatoes1 baby fennel, sliced1 garlic clove, finely sliced½ celery stick, chopped½ banana shallot, finely sliced1 sprig fresh basil1 sprig fresh thyme1 sprig fresh garlic flowers or chive flowers4-6 drops Tabasco sauce1 tbsp Worcestershire sauce2-3 dashes angostura bitters 2kg /4lb 6½oz cherry tomatoes 1 baby fennel, sliced 1 garlic clove, finely sliced ½ celery stick, chopped ½ banana shallot, finely sliced 1 sprig fresh basil 1 sprig fresh thyme 1 sprig fresh garlic flowers or chive flowers 4-6 drops Tabasco sauce 1 tbsp Worcestershire sauce 2-3 dashes angostura bitters Method Place all of the ingredients into a bowl and mix together.Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.Cover the bowl with cling film and chill in the fridge for six hours.Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.)Once strained, cover and refrigerate until needed. Place all of the ingredients into a bowl and mix together. Place all of the ingredients into a bowl and mix together. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed. Cover the bowl with cling film and chill in the fridge for six hours. Cover the bowl with cling film and chill in the fridge for six hours. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Once strained, cover and refrigerate until needed. Once strained, cover and refrigerate until needed.
Herby tabbouleh recipe
 A vibrant herby tabbouleh is the perfect accompaniment to a warming tagine and is also great as part of a buffet for a barbecue. 150g/5½oz bulgur wheat, soaked in cold water overnight3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander2 tbsp chopped parsley½ red onion, finely chopped50g/1¾oz pistachio nuts, roughly chopped100g/3½oz fresh raspberries100g/3½oz dried apricots, roughly chopped1 pomegranate, seeds only1 lemon, juice onlysalt and freshly ground black pepper 150g/5½oz bulgur wheat, soaked in cold water overnight 3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander 2 tbsp chopped parsley ½ red onion, finely chopped 50g/1¾oz pistachio nuts, roughly chopped 100g/3½oz fresh raspberries 100g/3½oz dried apricots, roughly chopped 1 pomegranate, seeds only 1 lemon, juice only salt and freshly ground black pepper Method Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl.Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl. Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl. Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve. Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve.
Broccoli fritters with herb yoghurt recipe
 Broccoli gets a delicious makeover. Perfect as part of a tapas platter. 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill 1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper 500g/1lb 2oz broccoli, broken into florets 1 tbsp finely chopped fresh mint1 tsp dried oregano 85g/3oz plain flour 1 tsp baking powdersalt vegetable oil, for deep-frying 500g/1lb 2oz broccoli, broken into florets 1 tbsp finely chopped fresh mint 1 tsp dried oregano 85g/3oz plain flour 1 tsp baking powder salt vegetable oil, for deep-frying Method To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside. To make the herb yoghurt, mix everything together in a bowl, season with salt and pepper and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. To make the fritters, place the broccoli in a bowl, add the herbs and some salt and toss well. Add the flour, baking powder and enough water to coat the broccoli in batter. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt. Deep-fry the fritters for 5 minutes or until golden-brown. Drain on kitchen paper and serve with the herb yoghurt.
Mussel pilav with orzo recipe
 Orzo (or Turkish arpa sehriye) is a short-cut pasta that looks a bit like rice. Here it’s combined with plump Turkish baldo rice to make a delicious seafood pilav. 250g/9oz baldo rice30g/1oz butter3 tbsp olive oil4 tbsp orzo (or arpa sehriye)500ml/18fl oz chicken stock500g/1lb 2oz mussels, scrubbed and debearded30g/1oz fresh dill, roughly chopped 250g/9oz baldo rice 30g/1oz butter 3 tbsp olive oil 4 tbsp orzo (or arpa sehriye) 500ml/18fl oz chicken stock 500g/1lb 2oz mussels, scrubbed and debearded 30g/1oz fresh dill, roughly chopped Method Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly.Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite.Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes.Check that the mussles have opened. Discard any mussels that remain closed.Fold the dill into the rice and mussels before serving. Wash the rice in cold running water. Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly. Warm the butter and olive oil in a large shallow pan with a lid. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the washed rice and cook for 2 minutes, stirring constantly. Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite. Pour over the chicken stock, bring to the boil and then simmer for 10–15 minutes, or until softened but still with a little bite. Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Scatter the mussels over the rice, put the lid on the pan and simmer for an extra 4–5 minutes. Check that the mussles have opened. Discard any mussels that remain closed. Check that the mussles have opened. Discard any mussels that remain closed. Fold the dill into the rice and mussels before serving. Fold the dill into the rice and mussels before serving.
Slow-cooker Brixton baked beans recipe
 Molasses are the secret ingredient in Boston baked beans - they give a savoury depth to this delicious slow-cooked dish. Equipment and preparation: for this recipe you will need a slow cooker. 200g/7oz dried haricot beans1 onion, finely chopped1 x 400g tin chopped tomatoes4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)3 tbsp tomato purée2 tbsp brown sugar2 tsp smoked paprika½ tsp ground cloves2 tsp mustard powder 200g/7oz dried haricot beans 1 onion, finely chopped 1 x 400g tin chopped tomatoes 4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens) 3 tbsp tomato purée 2 tbsp brown sugar 2 tsp smoked paprika ½ tsp ground cloves 2 tsp mustard powder Method Place the dried haricot beans, onions and tomatoes into a slow cooker.In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened.Serve with toast, ribs or a full English breakfast. Place the dried haricot beans, onions and tomatoes into a slow cooker. Place the dried haricot beans, onions and tomatoes into a slow cooker. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened. Serve with toast, ribs or a full English breakfast. Serve with toast, ribs or a full English breakfast.