ademchaoua/GeneralTextCorpus huggingface dataset:
Ching-He Huang's red braised pork belly recipe
Red braised pork belly (Hong Shao Rou) This easy Chinese pork recipe of melt-in-the-mouth pork belly in a sweet and sticky sauce is better than anything you can get delivered. 700g/1lb 9oz pork belly, sliced2 tbsp rapeseed or groundnut oil 1 tbsp grated fresh root ginger3 tbsp Shaoxing rice wine or dry sherry3 star anise1 tsp whole Sichuan peppercorns2–3 long whole dried red chillies250ml/9fl oz chicken stock80ml/2½fl oz dark soy sauce3 tbsp soft brown sugar pinch salt 700g/1lb 9oz pork belly, sliced 2 tbsp rapeseed or groundnut oil 1 tbsp grated fresh root ginger 3 tbsp Shaoxing rice wine or dry sherry 3 star anise 1 tsp whole Sichuan peppercorns 2–3 long whole dried red chillies 250ml/9fl oz chicken stock 80ml/2½fl oz dark soy sauce 3 tbsp soft brown sugar pinch salt steamed jasmine ricestir-fried greens steamed jasmine rice stir-fried greens Method Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and cut into 2cm/¾in x 2cm/¾in pieces. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes, then add the ginger, rice wine, star anise, Sichuan peppercorns, dried chillies, chicken stock, dark soy sauce, brown sugar and salt. Cover with a tight-fitting lid and cook over a medium heat for 45 minutes, until the liquid has reduced and thickened slightly and is a glossy reddish-brown colour. Remove from the heat and serve with steamed jasmine rice and stir-fried greens. Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and cut into 2cm/¾in x 2cm/¾in pieces. Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and cut into 2cm/¾in x 2cm/¾in pieces. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes, then add the ginger, rice wine, star anise, Sichuan peppercorns, dried chillies, chicken stock, dark soy sauce, brown sugar and salt. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes, then add the ginger, rice wine, star anise, Sichuan peppercorns, dried chillies, chicken stock, dark soy sauce, brown sugar and salt. Cover with a tight-fitting lid and cook over a medium heat for 45 minutes, until the liquid has reduced and thickened slightly and is a glossy reddish-brown colour. Cover with a tight-fitting lid and cook over a medium heat for 45 minutes, until the liquid has reduced and thickened slightly and is a glossy reddish-brown colour. Remove from the heat and serve with steamed jasmine rice and stir-fried greens. Remove from the heat and serve with steamed jasmine rice and stir-fried greens.
Fried mackerel in a spicy sauce recipe
 Mackerel is a tasty and inexpensive fish, but to get the best results use the freshest you can find. ½ onion, peeled2 tomatoes, roughly chopped1 tsp ground cumin1 tsp ground coriander2 tbsp olive oil8 mackerel fillets, skin on2 tsp fresh lemon juicesea salt and freshly ground black pepper ½ onion, peeled 2 tomatoes, roughly chopped 1 tsp ground cumin 1 tsp ground coriander 2 tbsp olive oil 8 mackerel fillets, skin on 2 tsp fresh lemon juice sea salt and freshly ground black pepper Method Put the onion, tomatoes, cumin, coriander, one tablespoon of the oil and a large pinch of salt and pepper into a food processor and blitz until smooth. Transfer the tomato mixture to a saucepan, place over a medium heat and cook for 6 minutes, stirring frequently, until the sauce is slightly reduced. Set aside.Heat the remaining oil in a large non-stick frying pan over a medium–high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets, until the skin is crispy and golden brown. Flip over and cook for another 1–2 minutes, or until the fish is just cooked through. Add the lemon juice and allow it to sizzle for a few seconds. Transfer the fillets to warmed plates, spoon the spicy sauce over the fish and serve immediately. Put the onion, tomatoes, cumin, coriander, one tablespoon of the oil and a large pinch of salt and pepper into a food processor and blitz until smooth. Transfer the tomato mixture to a saucepan, place over a medium heat and cook for 6 minutes, stirring frequently, until the sauce is slightly reduced. Set aside. Put the onion, tomatoes, cumin, coriander, one tablespoon of the oil and a large pinch of salt and pepper into a food processor and blitz until smooth. Transfer the tomato mixture to a saucepan, place over a medium heat and cook for 6 minutes, stirring frequently, until the sauce is slightly reduced. Set aside. Heat the remaining oil in a large non-stick frying pan over a medium–high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets, until the skin is crispy and golden brown. Flip over and cook for another 1–2 minutes, or until the fish is just cooked through. Add the lemon juice and allow it to sizzle for a few seconds. Heat the remaining oil in a large non-stick frying pan over a medium–high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets, until the skin is crispy and golden brown. Flip over and cook for another 1–2 minutes, or until the fish is just cooked through. Add the lemon juice and allow it to sizzle for a few seconds. Transfer the fillets to warmed plates, spoon the spicy sauce over the fish and serve immediately. Transfer the fillets to warmed plates, spoon the spicy sauce over the fish and serve immediately.
Middle Eastern-style chopped salad recipe
 This crunchy, fresh summer salad with a tahini dressing holds its weight alongside other strong flavours at the table. This salad would be delicious served with barbecued meats or vegetables. 150g/5½oz tomatoes, roughly chopped ½ large cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped1 bunch spring onions, finely sliced at an angle400g tin chickpeas, drainedhandful fresh coriander leaves, roughly chopped handful fresh dill, roughly chopped handful fresh parsley leaves, roughly chopped salt and black pepper 150g/5½oz tomatoes, roughly chopped ½ large cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped 1 bunch spring onions, finely sliced at an angle 400g tin chickpeas, drained handful fresh coriander leaves, roughly chopped handful fresh dill, roughly chopped handful fresh parsley leaves, roughly chopped salt and black pepper 30g/1oz light tahini (about 2 tbsp) 1 garlic clove, crushed 1 small unwaxed lemon, juice and zest½ tsp runny honey salt and black pepper 30g/1oz light tahini (about 2 tbsp) 1 garlic clove, crushed 1 small unwaxed lemon, juice and zest ½ tsp runny honey salt and black pepper Method To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing. To make the dressing, in a small bowl whisk together all of the dressing ingredients, adding up to 50ml/2fl oz water to loosen until the mixture resembles thick cream. Season with salt and pepper. Toss the seasoned vegetables with the remaining salad ingredients, then drizzle over the dressing and toss to combine. Serve immediately. To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing. To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing. To make the dressing, in a small bowl whisk together all of the dressing ingredients, adding up to 50ml/2fl oz water to loosen until the mixture resembles thick cream. Season with salt and pepper. To make the dressing, in a small bowl whisk together all of the dressing ingredients, adding up to 50ml/2fl oz water to loosen until the mixture resembles thick cream. Season with salt and pepper. Toss the seasoned vegetables with the remaining salad ingredients, then drizzle over the dressing and toss to combine. Serve immediately. Toss the seasoned vegetables with the remaining salad ingredients, then drizzle over the dressing and toss to combine. Serve immediately.
Chorizo and bean quesadilla recipe
 A cheap and cheerful way to jazz up a wrap with cheese and chorizo, served with a tomato and cucumber salad. 85g/3oz cheddar, grated55g/2oz chorizo, chopped85g/2oz mixed beans, mashed slighly with a forkhandful fresh coriander, chopped, plus extra to garnishsalt and freshly ground black pepper 2 Mexican tortilla wraps 85g/3oz cheddar, grated 55g/2oz chorizo, chopped 85g/2oz mixed beans, mashed slighly with a fork handful fresh coriander, chopped, plus extra to garnish salt and freshly ground black pepper 2 Mexican tortilla wraps 2 tbsp olive oil½ garlic clove, peeled and chopped2 tomatoes, chopped6cm/3in piece of cucumber, chopped 2 tbsp olive oil ½ garlic clove, peeled and chopped 2 tomatoes, chopped 6cm/3in piece of cucumber, chopped Method Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl.Spread the mixture onto one of the tortillas and top with the other.Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side.Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander.To serve, transfer the quesadilla to a plate and serve the salad alongside. Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl. Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl. Spread the mixture onto one of the tortillas and top with the other. Spread the mixture onto one of the tortillas and top with the other. Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side. Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side. Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander. Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander. To serve, transfer the quesadilla to a plate and serve the salad alongside. To serve, transfer the quesadilla to a plate and serve the salad alongside.
Tandoori hot naan pizza recipe
 Family-sized naans topped with tandoori butter, tomato sauce, and all the best toppings - an unbeatable dinner in minutes! 150g/5½oz tinned chopped tomatoes½ tsp dried oregano½ tsp sugar¼ tsp salt 150g/5½oz tinned chopped tomatoes ½ tsp dried oregano ½ tsp sugar ¼ tsp salt 80g/3oz salted butter, softened1 tbsp tandoori masala2 large garlic cloves, crushed1 tbsp chopped fresh coriander 80g/3oz salted butter, softened 1 tbsp tandoori masala 2 large garlic cloves, crushed 1 tbsp chopped fresh coriander 2 large shop-bought naans (around 35cm/14in each)175g/6oz low-moisture mozzarella, grated½ small red pepper, finely sliced1 small red onion, finely sliced20g/½oz sliced black olives2–3 mixed red and green chillies, finely sliced 2 large shop-bought naans (around 35cm/14in each) 175g/6oz low-moisture mozzarella, grated ½ small red pepper, finely sliced 1 small red onion, finely sliced 20g/½oz sliced black olives 2–3 mixed red and green chillies, finely sliced Method Preheat the oven to 240C/220C Fan/Gas 7. To make the pizza sauce, put all of the ingredients into a small bowl and stir well. Set aside. To make the tandoori butter, combine all of the ingredients in a small bowl and mix until smooth. Set that aside, too.To make the pizza naans, place the naans onto two large, flat oven trays or pizza trays. Spread half of the tandoori butter over each naan, then top each one with half of the tomato sauce. Scatter a light sprinkling of mozzarella on top. Decorate with the pepper, onion, olives and chillies. Sprinkle with the remaining mozzarella.Bake in the oven for 10 minutes until the cheese has melted and the tops are golden and bubbling. Preheat the oven to 240C/220C Fan/Gas 7. Preheat the oven to 240C/220C Fan/Gas 7. To make the pizza sauce, put all of the ingredients into a small bowl and stir well. Set aside. To make the pizza sauce, put all of the ingredients into a small bowl and stir well. Set aside. To make the tandoori butter, combine all of the ingredients in a small bowl and mix until smooth. Set that aside, too. To make the tandoori butter, combine all of the ingredients in a small bowl and mix until smooth. Set that aside, too. To make the pizza naans, place the naans onto two large, flat oven trays or pizza trays. Spread half of the tandoori butter over each naan, then top each one with half of the tomato sauce. Scatter a light sprinkling of mozzarella on top. Decorate with the pepper, onion, olives and chillies. Sprinkle with the remaining mozzarella. To make the pizza naans, place the naans onto two large, flat oven trays or pizza trays. Spread half of the tandoori butter over each naan, then top each one with half of the tomato sauce. Scatter a light sprinkling of mozzarella on top. Decorate with the pepper, onion, olives and chillies. Sprinkle with the remaining mozzarella. Bake in the oven for 10 minutes until the cheese has melted and the tops are golden and bubbling. Bake in the oven for 10 minutes until the cheese has melted and the tops are golden and bubbling. Recipe tips If making for kids reduce the amount of chilli, or remove altogether.
Chinese-style tofu with fermented black beans recipe
 Two types of tofu and steamed mushrooms are coated in a fiery, fragrant chilli sauce for Matt Tebbutt’s take on a vegetarian Chinese staple. 400g/14oz firm tofu, chopped4 shiitake mushrooms vegetable oil, for frying 6 tofu puffs, halved 3 garlic cloves, crushed 1 tsp sesame seeds1 tbsp tahini 1 tsp sugar 2 tsp soy sauce2 tbsp crispy chilli oil 1 tsp sesame oil1 green chilli, sliced 2 tbsp soaked fermented black beans3 spring onions, sliced 1 green chilli, sliced 400g/14oz firm tofu, chopped 4 shiitake mushrooms vegetable oil, for frying 6 tofu puffs, halved 3 garlic cloves, crushed 1 tsp sesame seeds 1 tbsp tahini 1 tsp sugar 2 tsp soy sauce 2 tbsp crispy chilli oil 1 tsp sesame oil 1 green chilli, sliced 2 tbsp soaked fermented black beans 3 spring onions, sliced 1 green chilli, sliced Method Place a steamer on the hob and add the tofu and mushrooms and steam for 5 minutes. Set aside.Pre-heat the deep fat fryer to 180C. Tip in the tofu puffs into the hot oil until crisp, this takes around 2-3 minutes. Remove and keep warm. Put 2 tablespoons of oil in a frying pan, then add the ginger and garlic. Fry over a low heat until fragrant, then add the sesame seeds, tahini, sugar, soy sauce, chilli oil and sesame oil. Mix well, then add the sliced chilli, black beans and spring onions. Put the both types of tofu and mushrooms onto a plate and pour the sauce over the top. Serve. Place a steamer on the hob and add the tofu and mushrooms and steam for 5 minutes. Set aside. Place a steamer on the hob and add the tofu and mushrooms and steam for 5 minutes. Set aside. Pre-heat the deep fat fryer to 180C. Pre-heat the deep fat fryer to 180C. Tip in the tofu puffs into the hot oil until crisp, this takes around 2-3 minutes. Remove and keep warm. Tip in the tofu puffs into the hot oil until crisp, this takes around 2-3 minutes. Remove and keep warm. Put 2 tablespoons of oil in a frying pan, then add the ginger and garlic. Fry over a low heat until fragrant, then add the sesame seeds, tahini, sugar, soy sauce, chilli oil and sesame oil. Mix well, then add the sliced chilli, black beans and spring onions. Put 2 tablespoons of oil in a frying pan, then add the ginger and garlic. Fry over a low heat until fragrant, then add the sesame seeds, tahini, sugar, soy sauce, chilli oil and sesame oil. Mix well, then add the sliced chilli, black beans and spring onions. Put the both types of tofu and mushrooms onto a plate and pour the sauce over the top. Serve. Put the both types of tofu and mushrooms onto a plate and pour the sauce over the top. Serve.
Fattoush recipe
 This fattoush salad is all about sourness. The combination of lemon and sumac really packs a punch. Great with a barbecue. 100ml/3½ fl oz olive oil1 lemon, juice and zest ½ garlic clove, crushed2 tbsp sumac (a sour-tasting ground spice, available in Middle Eastern delicatessens)salt and freshly ground black pepper 100ml/3½ fl oz olive oil 1 lemon, juice and zest ½ garlic clove, crushed 2 tbsp sumac (a sour-tasting ground spice, available in Middle Eastern delicatessens) salt and freshly ground black pepper 1 pitta bread, torn into small pieces8 plum tomatoes, seeds removed, quarteredhalf cucumber, peeled, cut into 5cm/2in batonshalf green pepper, cut into strips8 radishes, sliced1 shallot, slicedsmall handful rocket leaves1 small Little Gem lettucehandful fresh mint leaves 1 pitta bread, torn into small pieces 8 plum tomatoes, seeds removed, quartered half cucumber, peeled, cut into 5cm/2in batons half green pepper, cut into strips 8 radishes, sliced 1 shallot, sliced small handful rocket leaves 1 small Little Gem lettuce handful fresh mint leaves Method For the dressing, place the olive oil, lemon juice and zest, crushed garlic and sumac into a bowl and whisk together to combine. Season, to taste, with salt and freshly ground black pepper. (You will not need all the dressing for this recipe, so set the remainder aside in the fridge for up to a week.)For the salad, place the torn pitta, tomatoes, cucumber, pepper, radishes, shallot, rocket leaves, Little Gem lettuce leaves and mint leaves into a large bowl and season, to taste, with salt and freshly ground black pepper.To serve, pour the dressing, to taste, over the salad and gently mix together to coat the salad evenly. For the dressing, place the olive oil, lemon juice and zest, crushed garlic and sumac into a bowl and whisk together to combine. Season, to taste, with salt and freshly ground black pepper. (You will not need all the dressing for this recipe, so set the remainder aside in the fridge for up to a week.) For the dressing, place the olive oil, lemon juice and zest, crushed garlic and sumac into a bowl and whisk together to combine. Season, to taste, with salt and freshly ground black pepper. (You will not need all the dressing for this recipe, so set the remainder aside in the fridge for up to a week.) For the salad, place the torn pitta, tomatoes, cucumber, pepper, radishes, shallot, rocket leaves, Little Gem lettuce leaves and mint leaves into a large bowl and season, to taste, with salt and freshly ground black pepper. For the salad, place the torn pitta, tomatoes, cucumber, pepper, radishes, shallot, rocket leaves, Little Gem lettuce leaves and mint leaves into a large bowl and season, to taste, with salt and freshly ground black pepper. To serve, pour the dressing, to taste, over the salad and gently mix together to coat the salad evenly. To serve, pour the dressing, to taste, over the salad and gently mix together to coat the salad evenly.
Sweetcorn fritters with salsa recipe
 1 ear sweetcorn, kernels removed with a sharp knife2 free-range eggs, beaten2 tbsp plain flour2 tbsp milksalt and freshly ground black pepper, to taste2 tbsp olive oil 1 ear sweetcorn, kernels removed with a sharp knife 2 free-range eggs, beaten 2 tbsp plain flour 2 tbsp milk salt and freshly ground black pepper, to taste 2 tbsp olive oil 1 ear sweetcorn, kernels removed with a sharp knife1 tomato, deseeded and chopped¼ red onion, finely chopped1 lime, juice only3 tbsp chopped fresh coriander 1 ear sweetcorn, kernels removed with a sharp knife 1 tomato, deseeded and chopped ¼ red onion, finely chopped 1 lime, juice only 3 tbsp chopped fresh coriander Method For the fritters, place all of the fritter ingredients except the oil in a bowl and mix well. Heat the olive oil in a frying pan and fry spoonfuls of the batter for 2-3 minutes on both sides, or until golden-brown and crisp. Drain on kitchen paper. For the salsa, mix together all of the salsa ingredients in a small bowl.To serve, place the bowl of salsa in the middle of a serving plate and arrange the fritters around. For the fritters, place all of the fritter ingredients except the oil in a bowl and mix well. For the fritters, place all of the fritter ingredients except the oil in a bowl and mix well. Heat the olive oil in a frying pan and fry spoonfuls of the batter for 2-3 minutes on both sides, or until golden-brown and crisp. Drain on kitchen paper. Heat the olive oil in a frying pan and fry spoonfuls of the batter for 2-3 minutes on both sides, or until golden-brown and crisp. Drain on kitchen paper. For the salsa, mix together all of the salsa ingredients in a small bowl. For the salsa, mix together all of the salsa ingredients in a small bowl. To serve, place the bowl of salsa in the middle of a serving plate and arrange the fritters around. To serve, place the bowl of salsa in the middle of a serving plate and arrange the fritters around.
Wild mushroom sauce for pasta recipe
 Creamy wild mushrooms make a special pasta sauce for a romantic dinner for two. 1 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped125g/4½oz wild mushrooms, such as morels, porcini, chanterelles etc150ml/5fl oz white wine100ml/3½fl oz double creamsalt and freshly ground black pepper2 vine tomatoes, seeds removed, chopped150g/5oz tagliatelle, cooked according to the packet instructions 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 125g/4½oz wild mushrooms, such as morels, porcini, chanterelles etc 150ml/5fl oz white wine 100ml/3½fl oz double cream salt and freshly ground black pepper 2 vine tomatoes, seeds removed, chopped 150g/5oz tagliatelle, cooked according to the packet instructions 1 tbsp chopped fresh parsley 1 tbsp chopped fresh parsley Method Heat the oil in a frying pan and gently fry the onion and garlic for 3-4 minutes.Add the mushrooms and continue to cook for 4-5 minutes.Pour in the white wine and simmer until reduced slightly, then pour in the cream. Season well with salt and freshly ground black pepper and simmer gently for about five minutes. Stir in the tomatoes.Stir the sauce into the cooked tagliatelle.Serve in a shallow pasta bowl, garnished with fresh parsley and chives. Heat the oil in a frying pan and gently fry the onion and garlic for 3-4 minutes. Heat the oil in a frying pan and gently fry the onion and garlic for 3-4 minutes. Add the mushrooms and continue to cook for 4-5 minutes. Add the mushrooms and continue to cook for 4-5 minutes. Pour in the white wine and simmer until reduced slightly, then pour in the cream. Season well with salt and freshly ground black pepper and simmer gently for about five minutes. Stir in the tomatoes. Pour in the white wine and simmer until reduced slightly, then pour in the cream. Season well with salt and freshly ground black pepper and simmer gently for about five minutes. Stir in the tomatoes. Stir the sauce into the cooked tagliatelle. Stir the sauce into the cooked tagliatelle. Serve in a shallow pasta bowl, garnished with fresh parsley and chives. Serve in a shallow pasta bowl, garnished with fresh parsley and chives.