ademchaoua/GeneralTextCorpus huggingface dataset:
Mango atchara recipe
 Ideally make this mango pickle a couple of hours ahead of time, but don’t make it too far ahead as the vinegar will break down the mango flesh and make it soggy. This mango atchara is served with the pork adobo with rice. 2 unripe mangoes (green mangoes), sliced 1–2cm thick 2 tbsp raisins250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar)45g/1¾oz caster sugar1 bay leaf2 whole cloves2 garlic cloves, crushed3–4 peppercorns, crushed½ tsp salt 2 unripe mangoes (green mangoes), sliced 1–2cm thick 2 tbsp raisins 250ml/9fl oz sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar) 45g/1¾oz caster sugar 1 bay leaf 2 whole cloves 2 garlic cloves, crushed 3–4 peppercorns, crushed ½ tsp salt Method Put the mango slices into a bowl with the raisins.Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved.Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. Put the mango slices into a bowl with the raisins. Put the mango slices into a bowl with the raisins. Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved. Put the vinegar, sugar, bay leaf, cloves, garlic, peppercorns and salt in a saucepan and stir to combine. Place over a medium heat and stir for 3–4 minutes until the sugar is fully dissolved. Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice. Leave to cool until the liquid is warm to the touch, but not fully cooled. Pour the liquid over the mangoes and raisins in the bowl. Cover with foil and set aside for 1–2 hours. This is best served with the pork adobo with rice.
Calf's liver with sweet and sour onions recipe
 Simon Hopkinson’s calf’s liver recipe is best served with softly creamed potatoes, or polenta. 2 tbsp olive oil25g/1oz butter2 red onions, thinly slicedsalt and freshly ground black pepper4 thin slices of calf's liver, cut into thin strips 1 tbsp sherry vinegar1 tbsp crème de cassis1 tbsp chopped fresh parsley 2 tbsp olive oil 25g/1oz butter 2 red onions, thinly sliced salt and freshly ground black pepper 4 thin slices of calf's liver, cut into thin strips 1 tbsp sherry vinegar 1 tbsp crème de cassis 1 tbsp chopped fresh parsley Method Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside.Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together.Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions onto hot plates and serve at once. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside. Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together. Heat the remaining olive oil in the frying pan until hot. Season the calf’s liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together. Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley. Place the liver and onions onto hot plates and serve at once. Place the liver and onions onto hot plates and serve at once.
Seared tuna steak with puttanesca linguine recipe
 A simple dinner to throw together at the end of a busy day, packed with flavour and protein. 3 tbsp olive oil1 onion, chopped3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz black olives, chopped1 bunch fresh basil, chopped300g/10½oz fresh linguine, to serve 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz black olives, chopped 1 bunch fresh basil, chopped 300g/10½oz fresh linguine, to serve 200g/7oz tuna steaksalt and freshly ground black pepper 200g/7oz tuna steak salt and freshly ground black pepper Method To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil. Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil.
Limoncello-flavoured panna cotta with fresh strawberry sauce recipe
 3 gelatine leaves 250ml/8fl oz milk 250ml/8fl oz double cream 25g/1oz sugar 50ml/2oz limoncello liqueur 3 gelatine leaves 250ml/8fl oz milk 250ml/8fl oz double cream 25g/1oz sugar 50ml/2oz limoncello liqueur knob of butter 50g/2oz sugar 150g/5oz strawberries, quartered ½ lemon, juice onlyTo decorate: lemon slices dredged in icing sugar knob of butter 50g/2oz sugar 150g/5oz strawberries, quartered ½ lemon, juice only To decorate: lemon slices dredged in icing sugar Method Soften the gelatine leaves in cold water. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. Soften the gelatine leaves in cold water. Soften the gelatine leaves in cold water. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves. In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves. Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar. Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar.
Leftover chicken and mushroom risotto recipe
 A creamy chicken and mushroom risotto that makes great use of any leftover chicken from your roast. 2 tbsp vegetable oilhandful sliced mushrooms ½ onion, diced150g/5½ oz arborio rice½ chicken stock cube, mixed with 400ml/14 fl oz boiling waterhandful grated parmesanhandful shredded chicken 2 tbsp vegetable oil handful sliced mushrooms ½ onion, diced 150g/5½ oz arborio rice ½ chicken stock cube, mixed with 400ml/14 fl oz boiling water handful grated parmesan handful shredded chicken Method Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan.Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan. In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan. Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy! Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy!
Polenta with rosemary recipe
 1 tbsp olive oil45g/1½oz butter¼ red onion, finely chopped1 rosemary sprig, finely chopped1 lemon, zest only110g/4oz quick-cook polenta300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)100g/3½oz baby spinach leaves100g/3½oz dolcelatte cheese 1 tbsp olive oil 45g/1½oz butter ¼ red onion, finely chopped 1 rosemary sprig, finely chopped 1 lemon, zest only 110g/4oz quick-cook polenta 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock) 100g/3½oz baby spinach leaves 100g/3½oz dolcelatte cheese Method Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft.Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft. Place the oil and butter in a saucepan, add onion and cook over a medium heat for three minutes until the onion becomes soft. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly. To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese.
Beetroot and blue cheese spelt recipe
 Pearled spelt is a grain that can be used a lot like pearl barley or bulgur. Here it's served with sweet, earthy beetroot and creamy, salty cheese. A great mixture of flavours and textures. 200g/7oz pearled spelt300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks3 tbsp live plain yoghurt20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish1 lemon, juice only 1 tbsp extra virgin olive oilhandful walnuts, roughly chopped and toasted100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbledsalt and freshly ground black pepper 200g/7oz pearled spelt 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks 3 tbsp live plain yoghurt 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish 1 lemon, juice only 1 tbsp extra virgin olive oil handful walnuts, roughly chopped and toasted 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled salt and freshly ground black pepper Method Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside. Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside. Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs. Recipe tips The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become.
Bologna sum up salad recipe
 It’s all about the ingredients here. Throw them together and enjoy this wonderful salad for a blast of Italian flavors. 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive 100g/3½oz rocket 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced10 slices prosciutto, torn into pieces50g/1¾oz Parmesan shavings90g/3¼oz gorgonzola 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges 1 tbsp capers, drained40g/1½oz toasted pine nutshandful basil leaves60ml/2fl oz olive oil30ml/1fl oz sweet, aged balsamic vinegar 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive 100g/3½oz rocket 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced 10 slices prosciutto, torn into pieces 50g/1¾oz Parmesan shavings 90g/3¼oz gorgonzola 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges 1 tbsp capers, drained 40g/1½oz toasted pine nuts handful basil leaves 60ml/2fl oz olive oil 30ml/1fl oz sweet, aged balsamic vinegar Method Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving. Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving.
Pink pasta recipe
 This simple, quick tomato pasta dish is a glorious shade of pink due to the double cream added. 400g/14oz penne2 tbsp olive oil, plus a dash1 onion, chopped1 garlic clove, finely chopped400g tin chopped tomatoes1–2 tbsp tomato puréepinch oregano50ml/2fl oz double cream 2 tbsp fresh basil, torn100g/3½oz grated Parmesan or vegetarian alternativesalt and freshly ground black pepper 400g/14oz penne 2 tbsp olive oil, plus a dash 1 onion, chopped 1 garlic clove, finely chopped 400g tin chopped tomatoes 1–2 tbsp tomato purée pinch oregano 50ml/2fl oz double cream 2 tbsp fresh basil, torn 100g/3½oz grated Parmesan or vegetarian alternative salt and freshly ground black pepper Method Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside. Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done! Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done!
Sausage roll’s big night out recipe
 Try this deliciously different recipe for sausage rolls. Quick and easy to make, it's a good one for last-minute picnics or party snacks. 1 x 375g/13oz packet ready-made puff pastryflour, for dusting6 thin salami sticks, cut in half1 egg, lightly beaten 1 x 375g/13oz packet ready-made puff pastry flour, for dusting 6 thin salami sticks, cut in half 1 egg, lightly beaten Method Preheat the oven to 220C/425F/Gas 7. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm.Repeat with the remaining pastry and salami.Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray.Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Cut the pastry in half. Roll half of it out on a lightly floured work surface into a 42cm x 9cm/16in x 3½in rectangle. Neaten the edges with a sharp knife. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm. Lay the pastryo out widthways and arrange the salami pieces on the left-hand side of the pastry, about 4cm/1½in apart. Brush the beaten egg around each piece of salami. Fold the pastry in half and press firmly around each piece of salami. Chill in the fridge for 30 minutes, or until the pastry is cold and firm. Repeat with the remaining pastry and salami. Repeat with the remaining pastry and salami. Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray. Remove the pastry from fridge and, with the salami pieces horizontal, cut in to 1cm/½in thick slices and arrange on a baking tray. Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown. Brush the pastry with the remaining beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the sausage rolls for 20 minutes, or until the pastry is well risen and golden-brown.