ademchaoua/GeneralTextCorpus huggingface dataset:
Choucroute garnie recipe
 This hearty one-pot dish from the Alsace region of France is made with sauerkraut (choucroute in French) and German sausage. 3 tbsp duck fat 2 bratwurst sausages1 boudin noir1 Toulouse sausage2 onions, thinly sliced 2 garlic cloves, thinly sliced 1 tsp juniper berries some thyme sprigs 1 tsp caraway seeds 2 bay leaves 2 Cox’s apples, peeled and chopped125ml/4fl oz Riesling wine 500g/1lb 2oz pork shoulder, bone removed500g/1lb 2oz whole piece smoked bacon250ml/9fl oz chicken stock 150g/5½oz sauerkraut (choucroute)4 new potatoes, peeled 3 tbsp duck fat 2 bratwurst sausages 1 boudin noir 1 Toulouse sausage 2 onions, thinly sliced 2 garlic cloves, thinly sliced 1 tsp juniper berries some thyme sprigs 1 tsp caraway seeds 2 bay leaves 2 Cox’s apples, peeled and chopped 125ml/4fl oz Riesling wine 500g/1lb 2oz pork shoulder, bone removed 500g/1lb 2oz whole piece smoked bacon 250ml/9fl oz chicken stock 150g/5½oz sauerkraut (choucroute) 4 new potatoes, peeled Method Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly.Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly. Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly. Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes. To serve, slice the meat and serve it alongside the sauerkraut and potatoes.
Roasted spiced lamb ribs recipe
 There are snacks and then there are Matt Tebbutt’s salt and spiced lamb ribs. Serve with a nice cold beer. 2 sheets lamb breast ribs, cut into individual chops 2 tbsp olive oil2 tsp chopped fresh thymesalt and freshly ground black pepper 2 sheets lamb breast ribs, cut into individual chops 2 tbsp olive oil 2 tsp chopped fresh thyme salt and freshly ground black pepper 1 tbsp sweet smoked paprika 2 tsp garlic granules 1 tbsp cumin seeds 2 tsp chilli flakes 1 tbsp salt 1 tbsp dried oregano ½ tbsp black pepper 1 tbsp soft dark brown sugar 1 tbsp sweet smoked paprika 2 tsp garlic granules 1 tbsp cumin seeds 2 tsp chilli flakes 1 tbsp salt 1 tbsp dried oregano ½ tbsp black pepper 1 tbsp soft dark brown sugar 1 tbsp crushed pink peppercorns1 tbsp chopped fresh chives 1 tbsp crushed pink peppercorns 1 tbsp chopped fresh chives Method To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot. To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot.
Easy devilled kidneys recipe
 Devilled kidneys are best served on buttered toast, for breakfast, lunch or dinner. 4 lambs' kidneys, skins and white core removed milk, for soaking (optional)4 tbsp plain flour 1 tbsp salt1 tsp paprika25g/1oz butter½ tbsp Worcestershire sauce150ml/5¼fl oz vegetable stock2 tsp Dijon mustardhot buttered toast, to serve 4 lambs' kidneys, skins and white core removed milk, for soaking (optional) 4 tbsp plain flour 1 tbsp salt 1 tsp paprika 25g/1oz butter ½ tbsp Worcestershire sauce 150ml/5¼fl oz vegetable stock 2 tsp Dijon mustard hot buttered toast, to serve Method If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain.To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through.Pile the kidneys onto hot buttered toast and serve immediately. If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain. If you do not want your kidneys to taste too strong, soak them in a bowl of milk for 30 minutes, then drain. To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. To prevent the kidneys from curling up when cooking, soak in a bowl of hot water for 2-3 minutes, then rinse with cold water to refresh. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Mix the flour, salt and paprika together in a bowl and use to dust the prepared kidneys. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side, or until golden-brown all over but still slightly pink inside. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through. Drizzle the Worcestershire sauce, vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through. Pile the kidneys onto hot buttered toast and serve immediately. Pile the kidneys onto hot buttered toast and serve immediately.
Devilled kidneys on toast recipe
 1 tbsp butter4 lambs' kidneys, trimmed and cut into chunks1 tsp Worcestershire sauce2 tsp tomato purée2 tsp lemon juice1 tsp English mustard powderpinch cayenne peppersalt and freshly ground black pepper 1 tbsp butter 4 lambs' kidneys, trimmed and cut into chunks 1 tsp Worcestershire sauce 2 tsp tomato purée 2 tsp lemon juice 1 tsp English mustard powder pinch cayenne pepper salt and freshly ground black pepper 2 slices white bread, toasted1 tbsp chopped fresh flatleaf parsley 2 slices white bread, toasted 1 tbsp chopped fresh flatleaf parsley Method Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over.Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well.Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well. Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper. Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are completely cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley.
Chicken strips with leek vinaigrette recipe
 ½ leek, finely chopped50ml/2fl oz white wine1½ tbsp white wine vinegar¼ orange pepper, finely chopped ½ leek, finely chopped 50ml/2fl oz white wine 1½ tbsp white wine vinegar ¼ orange pepper, finely chopped 1 chicken breast, cut into stripssalt and freshly ground black pepper1 tbsp olive oil2 slices mozzarella cheese, to serve 1 chicken breast, cut into strips salt and freshly ground black pepper 1 tbsp olive oil 2 slices mozzarella cheese, to serve Method For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes.For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through.To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes. For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes. For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through. For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through. To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella. To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella.
Quick leek and potato soup recipe
 A speedy leek and potato soup served with delicious salty blue cheese on toast. 1 tbsp olive oil½ potato, peeled and diced1 garlic clove, peeled and diced1 leek, diced55ml/2fl oz white wine150ml/5fl oz vegetable stock55ml/2fl oz double cream salt and freshly ground black pepper 1 tbsp olive oil ½ potato, peeled and diced 1 garlic clove, peeled and diced 1 leek, diced 55ml/2fl oz white wine 150ml/5fl oz vegetable stock 55ml/2fl oz double cream salt and freshly ground black pepper 1 slice of bread35g/1½oz blue cheese 1 slice of bread 35g/1½oz blue cheese Method Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Add the leeks and cook for a further few minutes.Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender.Using a hand blender, blend the soup until smooth and season to taste. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden.Serve the cheese toast on top of the soup. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften. Add the leeks and cook for a further few minutes. Add the leeks and cook for a further few minutes. Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender. Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender. Using a hand blender, blend the soup until smooth and season to taste. Using a hand blender, blend the soup until smooth and season to taste. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden. To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden. Serve the cheese toast on top of the soup. Serve the cheese toast on top of the soup.
Herb salad with crispy pancetta recipe
 Fried crisp pancetta and its juices adds a lovely savoury depth of flavour to this simple mixed herb and leaf salad. Serve as a light starter, or an elegant side dish. 50g/1¾oz mixed fresh herbs and salad leaves, stems attached (such as flatleaf parsley, mint, tarragon, Little Gem lettuce) ½ yellow pepper, seeds removed, cut into long thin stripsfew long fresh chives (for tying the herbs and salad leaves in a bunch)2 tsp extra virgin olive oil75g/2½oz smoked pancetta, cubed 50g/1¾oz mixed fresh herbs and salad leaves, stems attached (such as flatleaf parsley, mint, tarragon, Little Gem lettuce) ½ yellow pepper, seeds removed, cut into long thin strips few long fresh chives (for tying the herbs and salad leaves in a bunch) 2 tsp extra virgin olive oil 75g/2½oz smoked pancetta, cubed 1 tbsp white wine vinegar1 tsp caster sugar½ garlic clove, finely chopped salt and freshly ground black pepper 1 tbsp white wine vinegar 1 tsp caster sugar ½ garlic clove, finely chopped salt and freshly ground black pepper Method To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside.Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches.Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. To make the salad, gather the herbs, leaves and peppers together in two bunches. Tie together using the chives. Place on two plates. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside. For the dressing, put the vinegar, sugar and garlic in a bowl and whisk together with a generous pinch of salt and some ground black pepper. Set aside. Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches. Heat the oil in a non-stick frying pan. Fry the pancetta over a medium-high heat for 2 minutes, stirring occasionally, until the fat renders and the pancetta is crisp. Scoop up the pancetta with a slotted spoon and scatter over the salad bunches. Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. Whisk 2 tablespoons of the warm pancetta fat from the frying pan into the vinegar and sugar mixture. Drizzle over the salad and serve. Recipe tips You can buy bags of readymade herb salad from supermarkets.
Cheesy pretzels recipe
 Warning: these cheesy pretzels are ridiculously moreish. 2 free-range eggs350g/12¼oz plain flour250g/8¾oz cheddar, grated, plus extra for topping250g/8¾oz butter, softened2 tbsp caraway seedssalt 2 free-range eggs 350g/12¼oz plain flour 250g/8¾oz cheddar, grated, plus extra for topping 250g/8¾oz butter, softened 2 tbsp caraway seeds salt Method Preheat the oven to 180C/350F/Gas 4.Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.) Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.) Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack.
Salmon and ginger curry recipe
 A delicious curry in a hurry! Look for salmon with the blue MSC label to know that it’s certified as sustainable. 3 tbsp sunflower or olive oil½ tsp cumin seeds1–2 red chillies, finely chopped (deseed first if you like)1 tbsp ginger paste1 tbsp garlic paste½ tsp ground turmeric½ tsp red chilli powder½ tsp ground coriander½ tsp ground cumin1 tbsp gram flour200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata)200ml/7fl oz cold water400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks½ lime, juice onlysalt and ground black pepper (optional)handful roughly chopped fresh coriander 3 tbsp sunflower or olive oil ½ tsp cumin seeds 1–2 red chillies, finely chopped (deseed first if you like) 1 tbsp ginger paste 1 tbsp garlic paste ½ tsp ground turmeric ½ tsp red chilli powder ½ tsp ground coriander ½ tsp ground cumin 1 tbsp gram flour 200g/7oz canned chopped tomatoes, blended in a food processor (or 200g/7oz passata) 200ml/7fl oz cold water 400g/14oz skinless salmon fillet, cut into roughly 5cm/2in chunks ½ lime, juice only salt and ground black pepper (optional) handful roughly chopped fresh coriander Method Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly.Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly. Heat the oil in a large frying pan and gently fry the cumin seeds for a few seconds before adding the chillies, ginger, garlic, turmeric, chilli powder, ground coriander and ground cumin. Cook together for 1 minute, stirring constantly. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Sprinkle over the gram flour, add the blended tomatoes and cold water and bring to a simmer. Stir in the salmon and simmer gently for 3–4 minutes, or until just cooked through. Turn the salmon once or twice as it cooks, but take care not to break up the fish. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve. Squeeze over the lime juice, season with salt and pepper if you like, scatter with coriander and serve.