ademchaoua/GeneralTextCorpus huggingface dataset:
Kipper hash with fried eggs, spinach and bacon recipe
 Try this hearty breakfast or brunch that combines smoked fish with potatoes and curry spices. 4 large floury potatoes2 tbsp olive oil1 onion, diced 1 garlic clove, diced1 tbsp mild curry powder 4 kippers, deboned and chopped 4 spring onions, chopped1 bunch fresh dill, chopped30g/1oz unsalted butter freshly ground black pepper 4 large floury potatoes 2 tbsp olive oil 1 onion, diced 1 garlic clove, diced 1 tbsp mild curry powder 4 kippers, deboned and chopped 4 spring onions, chopped 1 bunch fresh dill, chopped 30g/1oz unsalted butter freshly ground black pepper 200g/7oz baby spinach, wilted8 rashers streaky bacon, cooked until crispy 4 fried eggs 200g/7oz baby spinach, wilted 8 rashers streaky bacon, cooked until crispy 4 fried eggs Method Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder.Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool.Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured.Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder. Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder. Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool. Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool. Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured. Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured. Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper. Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper.
Hot-smoked salmon kedgeree recipe
 This is such a comforting dish with rich, creamy rice and hot-smoked salmon. 2 tsp cumin seeds 2 tsp coriander seeds 5 tbsp olive oil 2 onions, sliced 1 tsp salt ½ tsp paprika ½ tsp garam masala 500g/1lb 2oz freshly cooked white rice 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces 225g/8 oz frozen peas, defrosted under a cold tap 50ml/2fl oz double cream 2 tbsp finely chopped fresh coriander2 tbsp finely snipped fresh chives 4 free-range eggs, hard-boiled, peeled and quartered1 lemon, cut into wedges 2 tsp cumin seeds 2 tsp coriander seeds 5 tbsp olive oil 2 onions, sliced 1 tsp salt ½ tsp paprika ½ tsp garam masala 500g/1lb 2oz freshly cooked white rice 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces 225g/8 oz frozen peas, defrosted under a cold tap 50ml/2fl oz double cream 2 tbsp finely chopped fresh coriander 2 tbsp finely snipped fresh chives 4 free-range eggs, hard-boiled, peeled and quartered 1 lemon, cut into wedges Method Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.
Veggie kedgeree recipe
 Veggie black pudding is worth seeking out for a really special breakfast treat. Combine with hard boiled eggs and savoury rice. 50g/2oz unsalted butter1 onion, finely chopped175g/6oz Arborio rice, or similar risotto rice750ml/1¼pint hot vegetable stock1 tsp curry powder2 free-range eggs, hard boiled, chopped 150g/5oz vegetarian black pudding, sliced into rounds and fried until crisp (available online)175g/6oz Puy lentils, washed, cooked according to packet instructions1 handful fresh coriander leaves, chopped1 tbsp desiccated coconutpinch freshly ground nutmeg 50g/2oz unsalted butter 1 onion, finely chopped 175g/6oz Arborio rice, or similar risotto rice 750ml/1¼pint hot vegetable stock 1 tsp curry powder 2 free-range eggs, hard boiled, chopped 150g/5oz vegetarian black pudding, sliced into rounds and fried until crisp (available online) 175g/6oz Puy lentils, washed, cooked according to packet instructions 1 handful fresh coriander leaves, chopped 1 tbsp desiccated coconut pinch freshly ground nutmeg Method Melt the butter in a pan over a medium heat. Add the onion and fry until soft.Add the rice and stir until the rice becomes translucent.Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through.Add the curry powder and stir well.Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through.To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. Melt the butter in a pan over a medium heat. Add the onion and fry until soft. Melt the butter in a pan over a medium heat. Add the onion and fry until soft. Add the rice and stir until the rice becomes translucent. Add the rice and stir until the rice becomes translucent. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through. Add the curry powder and stir well. Add the curry powder and stir well. Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through. Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg.
Nigel Slater's pea soup with pancetta recipe
 Nigel Slater makes his simple pea soup recipe next-level with crisp, fried pancetta. So simple, but classy enough to serve as a dinner party starter. Each serving provides 242kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat (of which 4 6 saturates), 5g fibre and 1.6g salt. 1 litre/1¾ pints chicken stock500g/1lb 2oz frozen peas10g/½oz fresh tarragon leavespinch salt4 very thin slices pancetta (cut on the thinnest possible setting) 1 litre/1¾ pints chicken stock 500g/1lb 2oz frozen peas 10g/½oz fresh tarragon leaves pinch salt 4 very thin slices pancetta (cut on the thinnest possible setting) Method Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat. Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup. To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.
Salmon with chickpeas, peas and watercress recipe
 A simple salmon dish made even healthier with protein-packed chickpeas and vitamin C-rich watercress. Serve with Anna's baked bean tin soda bread. 2 × 100g/3½oz salmon fillets200g/7oz tinned chickpeas (drained weight), drained40g/1½ oz extra virgin olive oil100g/3½oz frozen peas 2 lemons, finely grated zest and juice 80g/3oz watercress or rocketsea salt and freshly ground black pepper 2 × 100g/3½oz salmon fillets 200g/7oz tinned chickpeas (drained weight), drained 40g/1½ oz extra virgin olive oil 100g/3½oz frozen peas 2 lemons, finely grated zest and juice 80g/3oz watercress or rocket sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Meanwhile, tip the chickpeas onto a large plate and crush with a fork.Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt.To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Season the salmon with salt and pepper and place on a baking tray. Cook in the oven for 10–15 minutes, until cooked through. Meanwhile, tip the chickpeas onto a large plate and crush with a fork. Meanwhile, tip the chickpeas onto a large plate and crush with a fork. Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt. Add the extra virgin olive oil to a saucepan with a pinch of salt, then tip in the chickpeas and peas. Set over a low heat and slowly warm up. Add the zest and juice of 1 lemon. Give it a mix and taste to see if it needs more salt. To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice. To serve, place a handful of watercress or rocket in the centre of your serving plates. Spoon over some chickpea and pea mix and flake the salmon on top. Top with the remaining lemon zest and a squeeze of lemon juice.
Dirty martini recipe
 A classic cocktail to impress your guests. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients For the cocktail 20ml /¾fl oz dry vermouth60ml/2fl oz gin2 tsp olive brine or pickle juiceicepickle, to garnisholive, to garnish 20ml /¾fl oz dry vermouth 60ml/2fl oz gin 2 tsp olive brine or pickle juice ice pickle, to garnish olive, to garnish Method In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. In a mixing glass, stir the dry vermouth, gin and brine over ice. Strain into a chilled martini glass and garnish with an olive and pickle. This recipe is from... Saturday Kitchen. 30/12/2023 on BBC One Recipes from this episode Peanut butter old fashionedHot smoked trout pâté, whisky jelly and treacle soda breadWinter spritz punchTiramisu espresso martiniBeef khao soiTex-Mex chicken wings Peanut butter old fashioned Hot smoked trout pâté, whisky jelly and treacle soda bread Winter spritz punch Tiramisu espresso martini Beef khao soi Tex-Mex chicken wings
Winter spritz punch recipe
 A winter twist on a classic summer spritz with cranberry, pomegranate and prosecco. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider200ml/7fl oz cranberry juice50ml/2fl oz pomegranate juice1 litre/1¾ pints Proseccoice 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider 200ml/7fl oz cranberry juice 50ml/2fl oz pomegranate juice 1 litre/1¾ pints Prosecco ice Method Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Pour the apéritif, cider, cranberry and pomegranate juice into a punch bowl, add ice and stir, then top with Prosecco. Serve in spritz glasses. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Bunny Mary By Carmen O'Neal cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cranberry juice recipes (9) MB zinger. By Mary Berry cranberry juice recipes (9) Cosmopolitan. By Wayne Collins cranberry juice recipes (9) This recipe is from... Saturday Kitchen. 30/12/2023 on BBC One Recipes from this episode Dirty martiniPeanut butter old fashionedHot smoked trout pâté, whisky jelly and treacle soda breadTiramisu espresso martiniBeef khao soiTex-Mex chicken wings Dirty martini Peanut butter old fashioned Hot smoked trout pâté, whisky jelly and treacle soda bread Tiramisu espresso martini Beef khao soi Tex-Mex chicken wings
Tiramisu espresso martini recipe
 A cross between a classic Italian dessert and coffee-infused cocktail, this is the perfect pick-me up for late evening celebrations in winter. 1 free-range egg yolk25g/1oz caster sugar50ml/2fl oz double cream50g/1¾oz mascarpone25ml/1fl oz hazelnut liqueur25ml/1fl oz vodka30ml/1fl oz tiramisu-flavoured Irish cream liqueur30ml/1fl oz coffee liqueur30ml/1fl oz coffeeice for shaking 1 free-range egg yolk 25g/1oz caster sugar 50ml/2fl oz double cream 50g/1¾oz mascarpone 25ml/1fl oz hazelnut liqueur 25ml/1fl oz vodka 30ml/1fl oz tiramisu-flavoured Irish cream liqueur 30ml/1fl oz coffee liqueur 30ml/1fl oz coffee ice for shaking cocoa powderbiscotti cocoa powder biscotti Method To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside.In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside. To make the topping, whisk the egg yolk with the sugar until it turns pale. Add the double cream, mascarpone and hazelnut liqueur and whip until smooth. Put into a piping bag and set aside. In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit. In a cocktail shaker, add the vodka, tiramisu Irish cream, coffee liqueur and coffee. Shake with ice. Pour into a Nick and Nora glass and pipe the topping over the top. Sprinkle cocoa powder over half the topping and garnish with a biscotti biscuit.
Peanut butter old fashioned recipe
 A nutty and creamy cocktail for those with a sweeter tooth. 700ml/1¼ pint bourbon1 jar peanut butter1 tsp maple syrup3 dashes Angostura bitters 700ml/1¼ pint bourbon 1 jar peanut butter 1 tsp maple syrup 3 dashes Angostura bitters peanut butter brittle orange peel peanut butter brittle orange peel Method To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the peanut butter bourbon, spread the jar of peanut butter into a baking tray with a lip. Pour the bourbon on top of the peanut butter. Cover with cling film and leave at room temperature for a minimum of 4 hours. Once macerated, strain the bourbon through a coffee filter. Store in a sterilised air tight container. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice. To make the cocktail, fill a mixing glass with ice. Stir in 60ml/2fl oz peanut butter bourbon, maple syrup and bitters until ice cold. Strain into a tumbler over cubed ice.
Quick tomato and basil tart recipe
 Make this simple tart in the summer when tomatoes are at their best. Serve with a green salad for a quick lunch. 1 sheet ready-rolled puff pastry1 jar ready-made pesto5 ripe plum tomatoes, thinly slicedsea salt flakes and freshly ground black pepper1 bag herb salad4 tbsp extra virgin olive oil2 tsp lemon juice 1 sheet ready-rolled puff pastry 1 jar ready-made pesto 5 ripe plum tomatoes, thinly sliced sea salt flakes and freshly ground black pepper 1 bag herb salad 4 tbsp extra virgin olive oil 2 tsp lemon juice Method Preheat the oven to 180C/350F/Gas 4.Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil.