ademchaoua/GeneralTextCorpus huggingface dataset:
Beef panang curry recipe
 A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce 1 large shallot, roughly chopped3cm/1.2 in piece galangal, peeled and roughly chopped2 bird's-eye chillies, seeds removed, roughly chopped3 garlic cloves2 kaffir lime leaves, roughly chopped1 tbsp soy sauce2 tbsp fish sauce1 tsp shrimp paste (blachan)4 tbsp tomato purée1 tbsp paprika1 tbsp ground cumin1 tbsp ground coriander½ tsp ground cinnamon½ tsp turmeric¼ tsp ground nutmeg¼ tsp ground cloves 1 large shallot, roughly chopped 3cm/1.2 in piece galangal, peeled and roughly chopped 2 bird's-eye chillies, seeds removed, roughly chopped 3 garlic cloves 2 kaffir lime leaves, roughly chopped 1 tbsp soy sauce 2 tbsp fish sauce 1 tsp shrimp paste (blachan) 4 tbsp tomato purée 1 tbsp paprika 1 tbsp ground cumin 1 tbsp ground coriander ½ tsp ground cinnamon ½ tsp turmeric ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tbsp groundnut oil250g/9oz beef fillet, sliced thinly400ml/14fl oz coconut milk1-2 tbsp fish sauce1 lime, juice onlysmall handful Thai basil leaves, roughly torn 1 tbsp groundnut oil 250g/9oz beef fillet, sliced thinly 400ml/14fl oz coconut milk 1-2 tbsp fish sauce 1 lime, juice only small handful Thai basil leaves, roughly torn 300g/11oz Thai jasmine rice, steamed 300g/11oz Thai jasmine rice, steamed Method For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.Add fish sauce and lime juice to the curry, to taste.Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes. Add fish sauce and lime juice to the curry, to taste. Add fish sauce and lime juice to the curry, to taste. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.
Chinese sweet sticky ribs recipe
 These are so deliciously messy – get stuck in with your hands! 5cm/2in fresh root ginger, peeled and finely chopped4 garlic cloves, finely chopped4 tbsp hoisin sauce¼ tsp chilli powder1 tbsp light soy sauce1 tsp caster sugar1/8 tsp ground white pepper¼ tsp salt1 tsp oyster sauce1 tbsp Shaoxing rice wine1 tbsp sesame oil 5cm/2in fresh root ginger, peeled and finely chopped 4 garlic cloves, finely chopped 4 tbsp hoisin sauce ¼ tsp chilli powder 1 tbsp light soy sauce 1 tsp caster sugar 1/8 tsp ground white pepper ¼ tsp salt 1 tsp oyster sauce 1 tbsp Shaoxing rice wine 1 tbsp sesame oil 1kg/2lb 4oz pork ribs, cut into separate ribs1 tbsp vegetable oil3 spring onions, finely chopped, to garnish1 red chilli, finely sliced, to garnish2 tbsp sesame seeds, toasted, to garnish 1kg/2lb 4oz pork ribs, cut into separate ribs 1 tbsp vegetable oil 3 spring onions, finely chopped, to garnish 1 red chilli, finely sliced, to garnish 2 tbsp sesame seeds, toasted, to garnish Method To make the marinade, mix all of the ingredients together in a bowl. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes.Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes.Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate.Garnish with the spring onions, red chilli and sesame seeds and serve immediately. To make the marinade, mix all of the ingredients together in a bowl. To make the marinade, mix all of the ingredients together in a bowl. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes. Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes. Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes. Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate. Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate. Garnish with the spring onions, red chilli and sesame seeds and serve immediately. Garnish with the spring onions, red chilli and sesame seeds and serve immediately.
Pickled cucumber recipe
 This quick pickled cucumber recipe is great for serving alongside burgers or in a roast beef sandwich. 1 whole cucumber1 tsp salt60ml/2fl oz white vinegar 50g/2oz sugar 7.5cm/3in fresh root ginger4 stem ginger in sugar syrup 1 whole cucumber 1 tsp salt 60ml/2fl oz white vinegar 50g/2oz sugar 7.5cm/3in fresh root ginger 4 stem ginger in sugar syrup Method Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.Grate the fresh root ginger. Cut the stem ginger into thin slices.Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Grate the fresh root ginger. Cut the stem ginger into thin slices. Grate the fresh root ginger. Cut the stem ginger into thin slices. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. Decant into a plastic container. Refrigerate overnight or for a few hours before serving.
Cucumber mezcal margarita recipe
 A spicy and zingy margarita perfect for an after work pick me up. 50ml/2fl oz mezcal 25ml/1fl oz triple sec25ml/1fl oz lime juice2 tsp agave syrup3 tsp cucumber juice2 dash jalapeno Tabascogarnish with chilli salt and cucumber ribbon 50ml/2fl oz mezcal 25ml/1fl oz triple sec 25ml/1fl oz lime juice 2 tsp agave syrup 3 tsp cucumber juice 2 dash jalapeno Tabasco garnish with chilli salt and cucumber ribbon Method Rim half the glass with lime and dip into chilli salt. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. Rim half the glass with lime and dip into chilli salt. Rim half the glass with lime and dip into chilli salt. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber.
Green goddess chicken recipe
 Vibrant in colour and flavour, this green goddess chicken is ideal for topping a crisp, green salad, jacket potato or as a sandwich filler. 15g/½oz fresh parsley, roughly chopped10g/⅓oz fresh dill, roughly chopped 5g fresh chives, roughly chopped 5g fresh tarragon, roughly chopped 65g/2½oz Greek-style yoghurt 65g/2½oz mayonnaise 1 tbsp lemon juice 15g/½oz fresh parsley, roughly chopped 10g/⅓oz fresh dill, roughly chopped 5g fresh chives, roughly chopped 5g fresh tarragon, roughly chopped 65g/2½oz Greek-style yoghurt 65g/2½oz mayonnaise 1 tbsp lemon juice 1 small avocado, diced 50g/1¾oz cucumber, seeds removed and diced 150g/5½oz cooked chicken, roughly choppedsalt and freshly ground black peppersalad leaves or 4 slices bread, to serve 1 small avocado, diced 50g/1¾oz cucumber, seeds removed and diced 150g/5½oz cooked chicken, roughly chopped salt and freshly ground black pepper salad leaves or 4 slices bread, to serve Method Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Recipe tips Don’t have the exact herbs in your fridge? This recipe can be made with a range of fresh herbs. Just note, stronger flavoured herbs, such as tarragon and chives, should be used more sparingly, so their flavour doesn’t overwhelm the sauce.
Halibut with lemon butter recipe
 4 halibut chunks, weighing approx. 200g/7¼oz each2 lemons, juice only110g/4 oz buttersalt 4 halibut chunks, weighing approx. 200g/7¼oz each 2 lemons, juice only 110g/4 oz butter salt Method Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes.Drain, reserving the lemon juice, and dry with kitchen towels.Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn.Cook the fish in the butter for approximately 3-4 minutes on each side.Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly.Add the remaining butter to thicken the sauce.Serve immediately. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. Drain, reserving the lemon juice, and dry with kitchen towels. Drain, reserving the lemon juice, and dry with kitchen towels. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn. Cook the fish in the butter for approximately 3-4 minutes on each side. Cook the fish in the butter for approximately 3-4 minutes on each side. Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly. Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly. Add the remaining butter to thicken the sauce. Add the remaining butter to thicken the sauce. Serve immediately. Serve immediately.
Mulled apple juice recipe
 A warming non alcoholic spiced mulled apple juice that's perfect for a cold winter's night. 1 litre/1¾ pints apple juice 1 cinnamon stick, plus 6 to garnish6 cloves4 wide strips orange zest1 knob stem ginger in syrup, sliced, plus 1 tbsp syrup (optional)small pinch ground allspice 1 litre/1¾ pints apple juice 1 cinnamon stick, plus 6 to garnish 6 cloves 4 wide strips orange zest 1 knob stem ginger in syrup, sliced, plus 1 tbsp syrup (optional) small pinch ground allspice Method Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Turn heat down to low for 15 minutes, then strain.Pour in to mugs and garnish each with a cinnamon stick. Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Turn heat down to low for 15 minutes, then strain. Turn heat down to low for 15 minutes, then strain. Pour in to mugs and garnish each with a cinnamon stick. Pour in to mugs and garnish each with a cinnamon stick.
Easy air fryer roast potatoes recipe
 The perfect roast potato has a crispy exterior with a beautifully fluffy interior, and this recipe does exactly that. 4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil1 tsp fine salt 4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil 1 tsp fine salt Method Heat the air fryer to 160C. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. Heat the air fryer to 160C. Heat the air fryer to 160C. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy.
James Martin's best roast potatoes recipe
 Learn how to make the best roast potatoes! James Martin's foolproof recipe gives perfect crispy potatoes every time. 10 large King Edward potatoes, peeled, cut into large chunks50g/1¾oz lard, dripping or vegetable oil2 pinches sea salt 10 large King Edward potatoes, peeled, cut into large chunks 50g/1¾oz lard, dripping or vegetable oil 2 pinches sea salt Method Preheat the oven to 200C/180C Fan/Gas 6.Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften.Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.Sprinkle with salt and roast for 30 minutes, or until starting to colour.Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften. Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Recipe tips You can add extra flavour to the potatoes by adding a few whole garlic cloves and sprigs of thyme or rosemary to the roasting tin before they go in the oven.
Mulled wine with sloe gin recipe
 When it comes to picking a red wine to use for this recipe, make sure it’s fairly robust while not too heavy and tannic. Malbec and Merlot both work well. ½ orange5 cloves100ml/3½fl oz orange juice100g/3½oz muscovado sugar1 vanilla pod, split lengthways (optional)thumb fresh ginger, peeledcinnamon stick1 dried star anise750ml/26fl oz red wine70ml/2½fl oz sloe gincinnamon sticks, to garnish (optional) twists of orange peel, to garnish (optional) ½ orange 5 cloves 100ml/3½fl oz orange juice 100g/3½oz muscovado sugar 1 vanilla pod, split lengthways (optional) thumb fresh ginger, peeled cinnamon stick 1 dried star anise 750ml/26fl oz red wine 70ml/2½fl oz sloe gin cinnamon sticks, to garnish (optional) twists of orange peel, to garnish (optional) Method Stud the skin of the orange with the cloves. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. Stud the skin of the orange with the cloves. Stud the skin of the orange with the cloves. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare.
Mulled cider with honey and sherry recipe
 Perfect for Bonfire Night, this can be made with whatever cider you like – my favourite is a good quality scrumpy. 2 x 500ml bottles cider1 star anise1 cinnamon stick6 cloves½ orange30ml/1fl oz honey30ml/1fl oz sherry (optional)1 Cox’s apple, sliced 2 x 500ml bottles cider 1 star anise 1 cinnamon stick 6 cloves ½ orange 30ml/1fl oz honey 30ml/1fl oz sherry (optional) 1 Cox’s apple, sliced Method Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil.Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Ladle into glasses, making sure there’s a piece of apple in each. Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil. Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil. Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Ladle into glasses, making sure there’s a piece of apple in each. Ladle into glasses, making sure there’s a piece of apple in each.