ademchaoua/GeneralTextCorpus huggingface dataset:
Pan-fried salmon with tarragon and cream sauce recipe
 1 tbsp olive oil1 tbsp butter85g/3oz salmon filletsalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 85g/3oz salmon fillet salt and freshly ground black pepper 150ml/5fl oz double cream150ml/5fl oz fish stock2 tbsp chopped fresh tarragon1 tbsp chopped fresh dill 150ml/5fl oz double cream 150ml/5fl oz fish stock 2 tbsp chopped fresh tarragon 1 tbsp chopped fresh dill 3 asparagus spears, blanched1 handful carrot batons, blanched 3 asparagus spears, blanched 1 handful carrot batons, blanched Method For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate. To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.
Crisp salmon with turmeric rice and warm tomato dressing recipe
 1 tbsp olive oil1 tbsp butter85g/3oz salmon fillet, skin onsalt and freshly ground black pepper 1 tbsp olive oil 1 tbsp butter 85g/3oz salmon fillet, skin on salt and freshly ground black pepper 85g/3oz basmati rice½ tsp ground turmeric 85g/3oz basmati rice ½ tsp ground turmeric 100ml/3½fl oz fish stock2 tbsp olive oil1 tsp tomato purée 100ml/3½fl oz fish stock 2 tbsp olive oil 1 tsp tomato purée 1 small handful pine nuts, toasted 1 small handful pine nuts, toasted Method For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top. To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top.
Spicy pan-fried haddock with sweet potatoes and peas recipe
 2 tbsp olive oil100g/3½oz haddock, skin removed1 tbsp lemon juicesalt and freshly ground black pepper 1 red chilli, finely chopped4 tbsp chopped fresh parsley½ sweet potato, finely chopped2 tbsp fresh peas25g/1oz butter 2 tbsp olive oil 100g/3½oz haddock, skin removed 1 tbsp lemon juice salt and freshly ground black pepper 1 red chilli, finely chopped 4 tbsp chopped fresh parsley ½ sweet potato, finely chopped 2 tbsp fresh peas 25g/1oz butter Method Bring a saucepan of salted water to the boil.Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes.To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. Bring a saucepan of salted water to the boil. Bring a saucepan of salted water to the boil. Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Heat the olive oil in a frying pan over a medium heat, add the haddock and fry for 2-3 minutes on each side, or until cooked through. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the lemon, then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer, or until the peas have softened but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes. To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top. To serve, spoon the parsley and chilli sauce onto a serving plate and place the haddock on top.
Warm salad of wild salmon with a herb and lemon dressing recipe
 2 slices white bread2 tbsp chopped fresh parsley leavessalt and freshly ground black pepper85g/3oz salmon fillet, skin removed1 tbsp olive oil1 tbsp butter 2 slices white bread 2 tbsp chopped fresh parsley leaves salt and freshly ground black pepper 85g/3oz salmon fillet, skin removed 1 tbsp olive oil 1 tbsp butter 1 lemon, juice only3 tbsp olive oil3 tbsp chopped mixed fresh herbs salt and freshly ground black pepper 1 lemon, juice only 3 tbsp olive oil 3 tbsp chopped mixed fresh herbs salt and freshly ground black pepper 3 asparagus spears, woody ends removed, split lengthways and blanched1 carrot, grated1 handful pine nuts, toasted 3 asparagus spears, woody ends removed, split lengthways and blanched 1 carrot, grated 1 handful pine nuts, toasted Method For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess.Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper.To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess. For the salmon, place the bread, parsley, salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Transfer onto a plate, then roll the salmon fillet in the mixture until well coated. Pat lightly to secure the breadcrumbs to the fish, then gently shake off any excess. Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. Heat the olive oil and butter in a pan and fry the salmon for 3-4 minutes on both sides, or until golden-brown all over and cooked to your liking. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. For the dressing, combine all of the dressing ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts. To serve, place the grated carrot on a serving plate and place the salmon on top. Spoon the blanched asparagus alongside, drizzle over the dressing and scatter over the pine nuts.
Sticky chicken wings recipe
 Sweet sticky cola and salty soy sauce make an easy glaze to a bowl of finger-lickin' chicken wings. This is designed to be a low cost recipe. 800g/1lb 12oz chicken wings 6 tbsp light soy sauce150ml/5fl oz full-fat cola 2 garlic cloves, chopped 2 tbsp olive oil 800g/1lb 12oz chicken wings 6 tbsp light soy sauce 150ml/5fl oz full-fat cola 2 garlic cloves, chopped 2 tbsp olive oil Method Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade.Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured.Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade. Place the chicken wings into a large bowl or dish. Pour over the soy sauce and cola, and add the garlic. Mix well to ensure that all parts of every chicken wing are coated. Cover and leave in the fridge overnight to marinade. Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured. Once ready to cook, heat the oil in a large frying pan. Remove the chicken wings from the marinade, reserving the marinade for later. Fry the chicken wings in a single layer (you may need to do this in batches) in the hot pan for 3-4 minutes on each side, or until lightly coloured. Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Pour over the reserved marinade (adding all of the wings to the pan if you coloured them in batches) and 100ml/3½fl oz of water. Cook over a medium heat, turning the wings now and again for 10-15 minutes, or until the chicken wings are cooked through and the sauce is reduced and sticky. Serve hot. Recipe tips In May 2013 this recipe was costed at £3.09 at Asda, £3.49 at Tesco and £3.75 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Easy parmesan biscuits recipe
 A savoury parmesan biscuit is just the thing for a drinks and nibbles party, and these are really easy to whip up. Who needs more of an excuse? 125g/4½oz chilled butter, cubed125g/4½oz plain flour25g/1oz freshly grated parmesan (or vegetarian alternative)salt and freshly ground black pepperpinch cayenne pepper 125g/4½oz chilled butter, cubed 125g/4½oz plain flour 25g/1oz freshly grated parmesan (or vegetarian alternative) salt and freshly ground black pepper pinch cayenne pepper Method Preheat the oven to 180C/160C FanGas 4.Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.Stir in the parmesan, seasoning and cayenne pepper.Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.Lift off the top piece of cling film and cut into 5cm/2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. Preheat the oven to 180C/160C FanGas 4. Preheat the oven to 180C/160C FanGas 4. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Stir in the parmesan, seasoning and cayenne pepper. Stir in the parmesan, seasoning and cayenne pepper. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film. Lift off the top piece of cling film and cut into 5cm/2in biscuits. Lift off the top piece of cling film and cut into 5cm/2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin.
Matt Tebutt's duck ragu with pasta recipe
 Ask your butcher to mince the duck meat to make this easy comforting pasta dish. 2 tbsp olive oil50g/1¾oz unsalted butter 1 garlic clove, finely chopped1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped3 celery sticks, finely chopped1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces150ml/5fl oz red wine 1 Parmesan rind 300ml/10fl oz duck or chicken stock 150g/5½oz bigoli pastasalt75g/2¾oz Parmesan, grated, to serve2 chestnuts, toasted and grated, to serve 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped 3 celery sticks, finely chopped 1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces 150ml/5fl oz red wine 1 Parmesan rind 300ml/10fl oz duck or chicken stock 150g/5½oz bigoli pasta salt 75g/2¾oz Parmesan, grated, to serve 2 chestnuts, toasted and grated, to serve Method Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8–10 minutes, or until softened. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve. Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve.
Chilled summer garden soup with smoked salmon recipe
 This chilled soup is perfect for a hot summer’s day in the garden or for a family lunch. 130g/4¾oz frozen peas1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor100g/3½oz day-old sliced bread (preferably sourdough), torn2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives½ bunch fresh dill, plus extra sprigs to serve1 iceberg lettuce, cored and roughly chopped 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve 25ml/1fl oz olive oil8 ice cubessea salt and freshly ground black pepper8 slices smoked salmon, chopped, to serve 130g/4¾oz frozen peas 1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor 100g/3½oz day-old sliced bread (preferably sourdough), torn 2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives ½ bunch fresh dill, plus extra sprigs to serve 1 iceberg lettuce, cored and roughly chopped 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve 25ml/1fl oz olive oil 8 ice cubes sea salt and freshly ground black pepper 8 slices smoked salmon, chopped, to serve Method Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Blend the peas, cucumber, gherkins and gherkin liquor in a blender or food processor until as smooth as possible. Pass through a fine sieve, keeping the liquid. Add the bread to the liquid and leave for 10 minutes. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Place the liquid with the bread in the blender or food processor with the courgettes, herbs, lettuce, yoghurt, oil and ice cubes. Blend until smooth. Season with salt and pepper. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill. Serve the soup in bowls, topped with the smoked salmon, yoghurt and dill.