ademchaoua/GeneralTextCorpus huggingface dataset:
Teriyaki chicken recipe
 Make this tasty chicken teriyaki recipe for a speedy supper. Serve with rice and steamed bok choi. 2 tsp Tabasco sauce (optional)2 tbsp clear honey2 tbsp sesame oil2 tbsp soy sauce4 chicken thighs, bone removed, sliced1 tbsp vegetable oilboiled rice, to servesteamed bok choi, to serve 2 tsp Tabasco sauce (optional) 2 tbsp clear honey 2 tbsp sesame oil 2 tbsp soy sauce 4 chicken thighs, bone removed, sliced 1 tbsp vegetable oil boiled rice, to serve steamed bok choi, to serve Method Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes.Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm.Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. Recipe tips Chicken thighs are full of flavour and much cheaper than chicken breasts, perfect for cooking on a budget.
Thai roast chicken recipe
 Lemongrass, ginger and chillies add a wonderfully intense flavour and fragrance to roast chicken in this stunningly simple recipe. 2 sticks lemongrass 50g/1¾oz ginger, peeled3 spring onions2 medium red chillies2 medium yellow chillies1 medium green chilli1 tbsp ground turmeric200ml/7oz groundnut oil1 whole chicken 2 sticks lemongrass 50g/1¾oz ginger, peeled 3 spring onions 2 medium red chillies 2 medium yellow chillies 1 medium green chilli 1 tbsp ground turmeric 200ml/7oz groundnut oil 1 whole chicken Method Set the oven to 180C/350F/Gas 4.Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.Brush the chicken generously with the spice mix.Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.Leave to rest for 15 minutes covered in foil before serving. Set the oven to 180C/350F/Gas 4. Set the oven to 180C/350F/Gas 4. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth. Brush the chicken generously with the spice mix. Brush the chicken generously with the spice mix. Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up. Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up. Leave to rest for 15 minutes covered in foil before serving. Leave to rest for 15 minutes covered in foil before serving.
Pasta with halloumi and red onion recipe
 A really easy pasta recipe for when you need a satisfying dinner in a hurry. 2 tbsp olive oil½ red onion, finely choppedpinch dried chilli flakes100g/3½oz halloumi, cut into cubes150g/5½oz penne pasta, cooked according to packet intructions2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 lemon, juice onlysalt and freshly ground black pepper 2 tbsp olive oil ½ red onion, finely chopped pinch dried chilli flakes 100g/3½oz halloumi, cut into cubes 150g/5½oz penne pasta, cooked according to packet intructions 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 lemon, juice only salt and freshly ground black pepper Method Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft.Add the halloumi and fry for 2-3 minutes, until golden.Add the pasta, fresh herbs and lemon juice and mix together well.To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft. Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft. Add the halloumi and fry for 2-3 minutes, until golden. Add the halloumi and fry for 2-3 minutes, until golden. Add the pasta, fresh herbs and lemon juice and mix together well. Add the pasta, fresh herbs and lemon juice and mix together well. To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper.
Griddled halloumi recipe
 Grilled halloumi and marinated courgette ribbons make an easy open sandwich for parties or supper for one. 1 courgette, cut into strips½ tsp fresh thyme leaves2 tbsp olive oilsalt and freshly ground black pepper4 slices halloumi2 slices ciabatta, toasted 1 courgette, cut into strips ½ tsp fresh thyme leaves 2 tbsp olive oil salt and freshly ground black pepper 4 slices halloumi 2 slices ciabatta, toasted Method Mix the courgette, thyme leaves, olive oil and seasoning in a bowl.Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes.Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown.Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. Mix the courgette, thyme leaves, olive oil and seasoning in a bowl. Mix the courgette, thyme leaves, olive oil and seasoning in a bowl. Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes. Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes. Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown. Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown. Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve.
Spiced lamb with couscous salad recipe
 This simple dish of spiced lamb and couscous makes a great midweek meal. 2 lamb chopsbig pinch chilli powderbig pinch cayenne powderbig pinch turmeric 1 tsp olive oilsalt and freshly ground black pepper 2 lamb chops big pinch chilli powder big pinch cayenne powder big pinch turmeric 1 tsp olive oil salt and freshly ground black pepper 150g/5½oz couscous, cooked according to packet instructions1 red pepper, chopped1 red onion, chopped 4 tbsp olive oil2 handfuls spinach 150g/5½oz couscous, cooked according to packet instructions 1 red pepper, chopped 1 red onion, chopped 4 tbsp olive oil 2 handfuls spinach Method For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes.For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together.To serve, put the couscous in the centre of a plate and top with the lamb chops. For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes. For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together. For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together. To serve, put the couscous in the centre of a plate and top with the lamb chops. To serve, put the couscous in the centre of a plate and top with the lamb chops.
Pork chops with gremolata recipe
 2 pork chopssalt and freshly ground black pepper25g/1oz butter1 tbsp olive oil2 garlic cloves, skins on, squashed flat175ml/6fl oz white wine 2 pork chops salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 2 garlic cloves, skins on, squashed flat 175ml/6fl oz white wine 2 tbsp finely chopped fresh parsley1 garlic clove, finely chopped½ lemon, zest only 2 tbsp finely chopped fresh parsley 1 garlic clove, finely chopped ½ lemon, zest only Method Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate.Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl.To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata.
Moroccan grilled chicken recipe
 Barbecued chicken is a perennial summer favourite, but you can cook this under the grill, too. Serve with flatbreads or couscous. 1 small chicken, jointed into pieces2 tbsp olive oil1 preserved lemon, washed and chopped, skin and pith only1 clove garlic, crushed1 tsp ground cumin1 tsp turmeric1 tbsp paprika1 tsp crushed chilli flakes 1 small chicken, jointed into pieces 2 tbsp olive oil 1 preserved lemon, washed and chopped, skin and pith only 1 clove garlic, crushed 1 tsp ground cumin 1 tsp turmeric 1 tbsp paprika 1 tsp crushed chilli flakes 4 tbsp chopped coriander4 tbsp chopped parsley3 spring onions, finely chopped3-4 tbsp preserved lemon brine 4 tbsp chopped coriander 4 tbsp chopped parsley 3 spring onions, finely chopped 3-4 tbsp preserved lemon brine Method Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse.Serve the grilled chicken with the dipping sauce on the side. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Serve the grilled chicken with the dipping sauce on the side. Serve the grilled chicken with the dipping sauce on the side. Recipe tips Preserved lemons are now widely available from large supermarkets, but you can make your own following this recipe.
Rabbit and pearl barley stew recipe
 This rich and hearty rabbit stew makes for perfect winter eating. Rabbit is inexpensive and lean, making it great for stewing slowly. 1 wild rabbit, cut into serving piecesseasoned flour, for dusting 2 tbsp vegetable oil150g/5½oz pancetta 1 large onion, chopped1 garlic clove, finely chopped1 small fennel bulb, sliced into 5mm/¼in thick slices600ml/1 pint white wine1 tbsp tomato purée1 sprig rosemary2 tbsp pearl barley 1 wild rabbit, cut into serving pieces seasoned flour, for dusting 2 tbsp vegetable oil 150g/5½oz pancetta 1 large onion, chopped 1 garlic clove, finely chopped 1 small fennel bulb, sliced into 5mm/¼in thick slices 600ml/1 pint white wine 1 tbsp tomato purée 1 sprig rosemary 2 tbsp pearl barley Method Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender.To serve, spoon into serving bowls. Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside. Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender. Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender. To serve, spoon into serving bowls. To serve, spoon into serving bowls.
Healthy scrambled eggs recipe
 Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled vine tomatoes for a more filling breakfast. As part of an Intermittent diet plan 1 serving provides your daily salty food. Each serving provides 263kcal, 21g protein, 10g carbohydrates (of which 10g sugars), 14g fat (of which 3.5g saturates), 4g fibre and 1g salt. 8 midi vine tomatoes, halvedlow-calorie cooking spray3 large free-range eggs35g/1¼oz smoked salmon, roughly chopped1 tbsp chopped chives25g/1oz fresh watercress, to servefreshly ground black pepper 8 midi vine tomatoes, halved low-calorie cooking spray 3 large free-range eggs 35g/1¼oz smoked salmon, roughly chopped 1 tbsp chopped chives 25g/1oz fresh watercress, to serve freshly ground black pepper Method Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress.
Indian scrambled eggs recipe
 This dish is a looser version of the classic masala omelette. If you are a die-hard spice fan, try adding a pinch of garam masala to your scrambled eggs. 1 tsp vegetable oil a knob of butter2 tbsp finely chopped onion½ small tomato, chopped¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder2 eggs, beaten salt to taste1 tbsp chopped fresh coriander 1 tsp vegetable oil a knob of butter 2 tbsp finely chopped onion ½ small tomato, chopped ¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder 2 eggs, beaten salt to taste 1 tbsp chopped fresh coriander Method Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread.
Scrambled egg and toast with smoked salmon recipe
 This breakfast is the perfect brain food for when you have a challenging day ahead, plus it's super easy to make. Each serving provides 605kcal, 33g protein, 17g carbohydrate (of which 2g sugars), 44g fat (of which 21g saturates), 2g fibre and 3g salt. 1 tbsp butter, plus extra for spreading2 large free-range eggs1 tbsp milk1 slice wholemeal bread, toasted2 slices smoked salmonsalt and freshly ground black pepper 1 tbsp butter, plus extra for spreading 2 large free-range eggs 1 tbsp milk 1 slice wholemeal bread, toasted 2 slices smoked salmon salt and freshly ground black pepper Method For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper.To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. For the scrambled eggs, melt the butter in a saucepan over a low heat. For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper.