ademchaoua/GeneralTextCorpus huggingface dataset:
Lamb and potato pie recipe
 500g/1lb 2oz lamb neck fillet, cut into chunks1 tbsp flourvegetable oil1 onion, slicedsalt and freshly ground pepper2 carrots, sliced350ml/12fl oz lamb stock500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled450g/1lb ready rolled shortcrust pastrybeaten egg, to glaze 500g/1lb 2oz lamb neck fillet, cut into chunks 1 tbsp flour vegetable oil 1 onion, sliced salt and freshly ground pepper 2 carrots, sliced 350ml/12fl oz lamb stock 500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled 450g/1lb ready rolled shortcrust pastry beaten egg, to glaze Method Dust the meat with flour to lightly coat.Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.Add the carrots, stock and more seasoning to taste.Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb.Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.Serve. Dust the meat with flour to lightly coat. Dust the meat with flour to lightly coat. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Add the carrots, stock and more seasoning to taste. Add the carrots, stock and more seasoning to taste. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb. Add the drained potato cubes to the lamb. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Serve. Serve.
'Mr Carrot' on creamed carrot recipe
 'Mr Carrot' on creamed carrot is probably the best recipe you've seen from the classic Ready Steady Cook. 2 carrots, chopped25g/1oz butter150ml/¼ pint double cream2 tbsp white wineSalt and freshly ground black pepperFor 'Mr Carrot'1 carrot, trimmed 2 carrots, chopped 25g/1oz butter 150ml/¼ pint double cream 2 tbsp white wine Salt and freshly ground black pepper For 'Mr Carrot' 1 carrot, trimmed Method For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain.Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate.For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain.To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain. For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain. Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain. To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. To serve, place 'Mr Carrot' standing up vertically in the creamed carrots.
Nacho cheese sauce recipe
 With its great orange colour and slightly tangy flavour, this creamy sauce is perfect for sharing alongside chilli, nachos and jalapeños. 350ml/12fl oz full-fat milk25g/1oz unsalted butter25g/1oz plain flour150g/5½oz Red Leicester, grated1 tsp cayenne pepper4 shakes Tabascowhite pepper 350ml/12fl oz full-fat milk 25g/1oz unsalted butter 25g/1oz plain flour 150g/5½oz Red Leicester, grated 1 tsp cayenne pepper 4 shakes Tabasco white pepper Method Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.Stir the flour into the melted butter and cook for 3-4 minutes.Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes.Season the sauce with the cayenne, Tabasco and a little white pepper to taste. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Stir the flour into the melted butter and cook for 3-4 minutes. Stir the flour into the melted butter and cook for 3-4 minutes. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes. Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes. Season the sauce with the cayenne, Tabasco and a little white pepper to taste. Season the sauce with the cayenne, Tabasco and a little white pepper to taste.
Nadiya's chicken korma recipe
 Korma as I know it is very different to the dishes that are served up in Indian restaurants. There is no cream and there are no nuts. This dish is simple and aromatic with whole spices and I want to share this authentic Bangladeshi version with you. 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped1 tbsp fine salt125g/4½oz ginger, peeled and roughly chopped 2 medium-large garlic bulbs, cloves peeled and roughly chopped 8 chicken thighs, skinless, bone-in or boneless 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped 1 tbsp fine salt 125g/4½oz ginger, peeled and roughly chopped 2 medium-large garlic bulbs, cloves peeled and roughly chopped 8 chicken thighs, skinless, bone-in or boneless Method Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes.
Oat fig stuffing recipe
 Here’s a delicious and unusual stuffing that makes a great accompaniment to any roast dinner. 140g/5oz butter100g/3½oz jumbo oats100g/3½oz rolled oats2 red onions, roughly chopped200g/7oz pistachios4 figs, roughly chopped, skin on8 sprigs thyme600g/1lb 5oz sausage meat 140g/5oz butter 100g/3½oz jumbo oats 100g/3½oz rolled oats 2 red onions, roughly chopped 200g/7oz pistachios 4 figs, roughly chopped, skin on 8 sprigs thyme 600g/1lb 5oz sausage meat Method Preheat the oven to 200C/400F/Gas 6.Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl.Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened.Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats.Finally add the sausage meat to the bowl and mix well with your hands.Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl. Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl. Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened. Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened. Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats. Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats. Finally add the sausage meat to the bowl and mix well with your hands. Finally add the sausage meat to the bowl and mix well with your hands. Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes.
Oatcakes recipe
 Give your Christmas presents the personal touch by making homemade oatcakes for loved ones – wrap them up with a selection of cheeses. 110g/4oz medium oatmeal, plus more for dusting110g/4oz plain flour55g/2oz lard, dripping or poultry fat1 level tsp saltcold water 110g/4oz medium oatmeal, plus more for dusting 110g/4oz plain flour 55g/2oz lard, dripping or poultry fat 1 level tsp salt cold water 1 egg1 tbsp milk1 tsp sugar 1 egg 1 tbsp milk 1 tsp sugar Method Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Mix together the egg, milk and sugar to form a glaze.Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. When fully cooked, remove. Store in an airtight box. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Mix together the egg, milk and sugar to form a glaze. Mix together the egg, milk and sugar to form a glaze. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. When fully cooked, remove. Store in an airtight box. When fully cooked, remove. Store in an airtight box.
Oaty flapjacks recipe
 100g/3½oz unsalted butter, melted50g/1¾oz caster sugar50ml/2fl oz clear honey, plus extra for drizzling200g/7oz oatsicing sugar, to dust 100g/3½oz unsalted butter, melted 50g/1¾oz caster sugar 50ml/2fl oz clear honey, plus extra for drizzling 200g/7oz oats icing sugar, to dust Method Preheat the oven to 200C/400F/Gas 6.Line a baking sheet with greasproof paper.Place all the ingredients into a bowl and mix together.Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Remove the flapjacks and transfer into the freezer for five minutes to set and firm.Once the flapjacks are set, remove from the freezer and cut into chunks.To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a baking sheet with greasproof paper. Line a baking sheet with greasproof paper. Place all the ingredients into a bowl and mix together. Place all the ingredients into a bowl and mix together. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Remove the flapjacks and transfer into the freezer for five minutes to set and firm. Remove the flapjacks and transfer into the freezer for five minutes to set and firm. Once the flapjacks are set, remove from the freezer and cut into chunks. Once the flapjacks are set, remove from the freezer and cut into chunks. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey.
Old rag pie recipe
I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. (The other benefit of using frozen filo is that – given that feta has such a long shelf life – you can keep all the ingredients to make this in your freezer, fridge and storecupboard without an extra visit to the shops.) However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. If you plan to freeze the pie before baking it, then you will definitely have to start with fresh, not frozen filo. Since the packets of frozen filo come in 270g/9½oz weights, that is what I have used, but another 75–100g/2½-3½oz or so wouldn’t go amiss. So, if you can buy this in bigger packets, or are buying fresh by weight, go ahead, but don’t break open a second packet for it. You don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable.
Old-fashioned whisky cocktail recipe
 This old-fashioned whisky cocktail is an out-and-out classic of the 1960s that will make you feel like a sharp-suited Don Draper in no time. 1 thick slice orange peel1 maraschino cherry, with stem 1 tsp sugar syrup (also sold as gomme syrup)2-3 drops angostura bittersice cubes, as necessary50ml/2fl oz Scotch or bourbontwist of lemon peel, to garnish 1 thick slice orange peel 1 maraschino cherry, with stem 1 tsp sugar syrup (also sold as gomme syrup) 2-3 drops angostura bitters ice cubes, as necessary 50ml/2fl oz Scotch or bourbon twist of lemon peel, to garnish Method Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes.Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds.To serve, garnish with lemon peel. Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes. Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes. Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds. Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds. To serve, garnish with lemon peel. To serve, garnish with lemon peel.
Old Tom collins recipe
 Saturday Kitchen celebrates world gin day with Carmen O'Neal’s Tom Collins. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 50ml/2fl oz Old Tom gin 20ml/4 tsp lemon juice20ml/4 tsp sugar syrup100ml/3½fl oz soda waterlemon twist to garnish 50ml/2fl oz Old Tom gin 20ml/4 tsp lemon juice 20ml/4 tsp sugar syrup 100ml/3½fl oz soda water lemon twist to garnish Method In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. Fill the glass with ice and top with the soda water. Garnish with a twist of lemon. In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. Fill the glass with ice and top with the soda water. Fill the glass with ice and top with the soda water. Garnish with a twist of lemon. Garnish with a twist of lemon. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) Bramble. By Jack Wakelin gin recipes (47) Gimlet. By Jack Wakelin gin recipes (47) Gin martini. By Jack Wakelin gin recipes (47) This recipe is from... Saturday Kitchen. 10/06/2023 on BBC One Recipes from this episode Full English American-style pancakesMalaysian chicken curry with flaky flatbreadsRaspberry clover clubNegroni PXSea trout with asparagus and vermouth butter Waggoners rice Full English American-style pancakes Malaysian chicken curry with flaky flatbreads Raspberry clover club Negroni PX Sea trout with asparagus and vermouth butter Waggoners rice
Olive and lemon tapenade on bruschetta recipe
 100g/3½oz black olives, pits removed1 garlic clove, finely chopped½ lemon, juice and zest3 tbsp olive oil1 tbsp chopped fresh parsleysalt and freshly ground black pepper 100g/3½oz black olives, pits removed 1 garlic clove, finely chopped ½ lemon, juice and zest 3 tbsp olive oil 1 tbsp chopped fresh parsley salt and freshly ground black pepper 3 slices ciabatta bread3 tbsp olive oil 3 slices ciabatta bread 3 tbsp olive oil 8 whole black olives, pits removed lemon wedges 8 whole black olives, pits removed lemon wedges Method For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined.For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides.Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined. For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined. For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides. For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides. Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges.