ademchaoua/GeneralTextCorpus huggingface dataset:
Kohlrabi soup recipe
 1 tbsp olive oil2 salad onions, finely sliced1 garlic clove, finely chopped½ red chilli, finely chopped1 kohlrabi, peeled and diced1 tbsp soy sauce1 tbsp sesame oil1 tsp ginger, finely chopped200ml/7fl oz chicken stock, heated (vegetarians can substitute vegetable stock)salt and freshly ground black pepper1 tbsp chopped fresh coriander 1 tbsp olive oil 2 salad onions, finely sliced 1 garlic clove, finely chopped ½ red chilli, finely chopped 1 kohlrabi, peeled and diced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp ginger, finely chopped 200ml/7fl oz chicken stock, heated (vegetarians can substitute vegetable stock) salt and freshly ground black pepper 1 tbsp chopped fresh coriander Method Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft.Add the diced kohlrabi and cook until soft. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. To serve, stir through the chopped coriander and serve in a warm bowl. Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft. Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft. Add the diced kohlrabi and cook until soft. Add the diced kohlrabi and cook until soft. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes. To serve, stir through the chopped coriander and serve in a warm bowl. To serve, stir through the chopped coriander and serve in a warm bowl.
Marrow chutney recipe
Marrow, date and apple chutney This traditional British marrow chutney recipe with apples and dates is a great way to use up some summer allotment produce. Equipment and preparation: You will need a piece of muslin and 8 sterilised jars with vinegar-proof lids. 1.8kg/4lb marrows, peeled, seeds removed, chopped into small chunks4 onions, chopped into small chunks3 apples, peeled, cored and chopped into small chunks225g/8oz sultanas or raisins225g/8oz stoned dates, roughly chopped600ml20fl oz malt vinegar900g/2lb soft brown sugar1 tsp salt2 tbsp ground ginger2 tbsp mixed pickling spices, secured in a piece of muslin 1.8kg/4lb marrows, peeled, seeds removed, chopped into small chunks 4 onions, chopped into small chunks 3 apples, peeled, cored and chopped into small chunks 225g/8oz sultanas or raisins 225g/8oz stoned dates, roughly chopped 600ml20fl oz malt vinegar 900g/2lb soft brown sugar 1 tsp salt 2 tbsp ground ginger 2 tbsp mixed pickling spices, secured in a piece of muslin Method Put the chopped marrow, onions and apples into a large preserving pan, add the rest of the ingredients including the bag of spices and stir together, then place over a medium heat. Bring to a simmer, then reduce the heat and simmer gently from 1½–2 hours, or until well blended and thick. Take the pan off the heat, cool and remove the muslin, squeezing the liquid from the bag. Spoon it into sterilised jars with vinegar-proof lids, filling them to within 1cm/½in of the top. Ensure the rims are clean, screw on the sterilised lids and store in a cool place for up to 12 months. Once open, store in the fridge and use within one month. Put the chopped marrow, onions and apples into a large preserving pan, add the rest of the ingredients including the bag of spices and stir together, then place over a medium heat. Bring to a simmer, then reduce the heat and simmer gently from 1½–2 hours, or until well blended and thick. Put the chopped marrow, onions and apples into a large preserving pan, add the rest of the ingredients including the bag of spices and stir together, then place over a medium heat. Bring to a simmer, then reduce the heat and simmer gently from 1½–2 hours, or until well blended and thick. Take the pan off the heat, cool and remove the muslin, squeezing the liquid from the bag. Spoon it into sterilised jars with vinegar-proof lids, filling them to within 1cm/½in of the top. Take the pan off the heat, cool and remove the muslin, squeezing the liquid from the bag. Spoon it into sterilised jars with vinegar-proof lids, filling them to within 1cm/½in of the top. Ensure the rims are clean, screw on the sterilised lids and store in a cool place for up to 12 months. Once open, store in the fridge and use within one month. Ensure the rims are clean, screw on the sterilised lids and store in a cool place for up to 12 months. Once open, store in the fridge and use within one month.
Guinea fowl with fennel and grilled radicchio recipe
 Ask your butcher to joint the guinea fowl for this recipe of sautéed guinea fowl with chargrilled radicchio and blood orange dressing. 2 tbsp olive oil 25g/1oz unsalted butter 1 guinea fowl, jointed 1 garlic clove, smashed1 tbsp fresh thyme leaves, chopped ½ fennel bulb, cored and sliced1 tsp fennel seeds, crushed 125ml/4fl oz white wine 1 bay leaf 250ml/9fl oz chicken stock 2 tbsp olive oil 25g/1oz unsalted butter 1 guinea fowl, jointed 1 garlic clove, smashed 1 tbsp fresh thyme leaves, chopped ½ fennel bulb, cored and sliced 1 tsp fennel seeds, crushed 125ml/4fl oz white wine 1 bay leaf 250ml/9fl oz chicken stock 1 head radicchio lettuce, cut into 4 wedges 4 blood oranges, 1 peeled and segmented, plus 3 juiced 100ml/3½fl oz olive oil 1 head radicchio lettuce, cut into 4 wedges 4 blood oranges, 1 peeled and segmented, plus 3 juiced 100ml/3½fl oz olive oil Method Heat the olive oil in a pan, add the butter and once melted tip in the guinea fowl joints, smashed garlic clove and thyme. Add the fennel slices and the fennel seeds. Pour in the wine, add the bay leaf and bring to the boil. Pour in the stock and then simmer gently for 20–25 minutes. Meanwhile, heat a griddle pan to hot, then add the radicchio and the blood orange segments and cook until chargrilled all over. Pour the blood orange juice into a pan and then simmer over a medium-high heat until reduced and thickened to a syrup, then whisk in the olive oil. Put a jumble of the guinea fowl, fennel, radicchio, cooking juices and orange segments onto a plate and drizzle over the blood orange dressing. Heat the olive oil in a pan, add the butter and once melted tip in the guinea fowl joints, smashed garlic clove and thyme. Add the fennel slices and the fennel seeds. Pour in the wine, add the bay leaf and bring to the boil. Pour in the stock and then simmer gently for 20–25 minutes. Heat the olive oil in a pan, add the butter and once melted tip in the guinea fowl joints, smashed garlic clove and thyme. Add the fennel slices and the fennel seeds. Pour in the wine, add the bay leaf and bring to the boil. Pour in the stock and then simmer gently for 20–25 minutes. Meanwhile, heat a griddle pan to hot, then add the radicchio and the blood orange segments and cook until chargrilled all over. Meanwhile, heat a griddle pan to hot, then add the radicchio and the blood orange segments and cook until chargrilled all over. Pour the blood orange juice into a pan and then simmer over a medium-high heat until reduced and thickened to a syrup, then whisk in the olive oil. Pour the blood orange juice into a pan and then simmer over a medium-high heat until reduced and thickened to a syrup, then whisk in the olive oil. Put a jumble of the guinea fowl, fennel, radicchio, cooking juices and orange segments onto a plate and drizzle over the blood orange dressing. Put a jumble of the guinea fowl, fennel, radicchio, cooking juices and orange segments onto a plate and drizzle over the blood orange dressing.
Steak Florentine recipe
 Steaks cooked in a Florentine style are seared quickly over a very high heat. They are served here with a fresh leafy salad. 4 tbsp olive oil2 x T-bone steaks sea salt and freshly ground black pepper 4 tbsp olive oil 2 x T-bone steaks sea salt and freshly ground black pepper 1 lemon, juice only2 baby artichokes, chokes removed and sliced1 baby fennel, core removed and sliced½ radicchio, leaves separatedhandful fresh rocket leaves2 tbsp extra virgin olive oil1 tbsp balsamic vinegar 1 lemon, juice only 2 baby artichokes, chokes removed and sliced 1 baby fennel, core removed and sliced ½ radicchio, leaves separated handful fresh rocket leaves 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Method For the steaks, heat a large griddle pan until hot. Rub the oil into the steaks, season with salt and pepper and cook for 3–4 minutes on each side, depending on the size of the steaks and your preference. Leave the steaks to rest for 5 minutes. For the salad, add the lemon juice to 250ml/9fl oz water and soak the artichoke slices. Place the artichokes, fennel, radicchio and rocket into a large salad bowl.Mix together the oil and vinegar in a small bowl.Season the steaks with sea salt and pepper again and slice. Dress the salad and serve alongside the steak slices. For the steaks, heat a large griddle pan until hot. Rub the oil into the steaks, season with salt and pepper and cook for 3–4 minutes on each side, depending on the size of the steaks and your preference. Leave the steaks to rest for 5 minutes. For the steaks, heat a large griddle pan until hot. Rub the oil into the steaks, season with salt and pepper and cook for 3–4 minutes on each side, depending on the size of the steaks and your preference. Leave the steaks to rest for 5 minutes. For the salad, add the lemon juice to 250ml/9fl oz water and soak the artichoke slices. For the salad, add the lemon juice to 250ml/9fl oz water and soak the artichoke slices. Place the artichokes, fennel, radicchio and rocket into a large salad bowl. Place the artichokes, fennel, radicchio and rocket into a large salad bowl. Mix together the oil and vinegar in a small bowl. Mix together the oil and vinegar in a small bowl. Season the steaks with sea salt and pepper again and slice. Dress the salad and serve alongside the steak slices. Season the steaks with sea salt and pepper again and slice. Dress the salad and serve alongside the steak slices.
Raspberries and soured cream recipe
 This super simple dessert recipe is little more than an assembly job – perfect for dinner parties. 400g/14oz raspberries (fresh or frozen)50g/1¾oz caster sugar400g/14oz soured cream 400g/14oz raspberries (fresh or frozen) 50g/1¾oz caster sugar 400g/14oz soured cream Method Put the raspberries in a bowl and sprinkle them with the sugar. Use a fork and smash them, not until they're an unrecognizable mash, just gently broken down and crushed. Wait a few minutes for them to release their juicy potential. Spoon a little bit of soured cream into a serving mug, cup, glass, or bowl. Top with a little bit of the crushed raspberries. Repeat this one or two times, depending on how large your vessel is. You can swirl this together after it’s been layered or leave it parfait style. Put the raspberries in a bowl and sprinkle them with the sugar. Use a fork and smash them, not until they're an unrecognizable mash, just gently broken down and crushed. Wait a few minutes for them to release their juicy potential. Put the raspberries in a bowl and sprinkle them with the sugar. Use a fork and smash them, not until they're an unrecognizable mash, just gently broken down and crushed. Wait a few minutes for them to release their juicy potential. Spoon a little bit of soured cream into a serving mug, cup, glass, or bowl. Top with a little bit of the crushed raspberries. Spoon a little bit of soured cream into a serving mug, cup, glass, or bowl. Top with a little bit of the crushed raspberries. Repeat this one or two times, depending on how large your vessel is. You can swirl this together after it’s been layered or leave it parfait style. Repeat this one or two times, depending on how large your vessel is. You can swirl this together after it’s been layered or leave it parfait style.
Bucatini with sardines and anchovies (pasta con le sarde) recipe
 This classic Sicilian dish is an easy pasta recipe perfect for hazy summer evenings. 150g/5½oz bucatini or spaghetti1 onion, finely chopped1 fennel bulb, thinly slicedpinch fennel seeds 3 anchovy fillets150g/5½oz sardine fillets30ml/1fl oz dry white wine3 tbsp sultanas2 tbsp pine nuts, toasted100g/3½oz fresh breadcrumbs, toasted 150g/5½oz bucatini or spaghetti 1 onion, finely chopped 1 fennel bulb, thinly sliced pinch fennel seeds 3 anchovy fillets 150g/5½oz sardine fillets 30ml/1fl oz dry white wine 3 tbsp sultanas 2 tbsp pine nuts, toasted 100g/3½oz fresh breadcrumbs, toasted Method Bring a large pan of salted water to the boil and add the buccatini. Cook according to the packet instructions, or until al dente. Heat the oil in a pan over a medium heat. Add the onion, fennel and fennel seeds and cook for 5 minutes until softened. Add the anchovies and mash with the back of spoon. Add the sardines and pour in the wine. Allow to bubble until reduced, cover and cook for a few minutes, until the sardines are cooked through. Drain the pasta and add to the sardines with the sultanas and pine nuts. Stir well, sprinkle over the breadcrumbs and serve. Bring a large pan of salted water to the boil and add the buccatini. Cook according to the packet instructions, or until al dente. Bring a large pan of salted water to the boil and add the buccatini. Cook according to the packet instructions, or until al dente. Heat the oil in a pan over a medium heat. Add the onion, fennel and fennel seeds and cook for 5 minutes until softened. Add the anchovies and mash with the back of spoon. Heat the oil in a pan over a medium heat. Add the onion, fennel and fennel seeds and cook for 5 minutes until softened. Add the anchovies and mash with the back of spoon. Add the sardines and pour in the wine. Allow to bubble until reduced, cover and cook for a few minutes, until the sardines are cooked through. Add the sardines and pour in the wine. Allow to bubble until reduced, cover and cook for a few minutes, until the sardines are cooked through. Drain the pasta and add to the sardines with the sultanas and pine nuts. Stir well, sprinkle over the breadcrumbs and serve. Drain the pasta and add to the sardines with the sultanas and pine nuts. Stir well, sprinkle over the breadcrumbs and serve.
Sardines stuffed with chermoula recipe
 Chermoula adds a pleasing spiciness to butterflied sardines, but it can also be used as a marinade for meat. Don't skimp on the coriander as you'll loose the fresh feel of the dish. 1 bunch coriander1 garlic clove, crushedpinch saffron, soaked in a little water1 tsp ground cumin½ tsp ground paprika½ red chilli, choppedolive oilsea salt and pepperlemon juice, to taste4 butterflied sardines, tail on, head removed 1 bunch coriander 1 garlic clove, crushed pinch saffron, soaked in a little water 1 tsp ground cumin ½ tsp ground paprika ½ red chilli, chopped olive oil sea salt and pepper lemon juice, to taste 4 butterflied sardines, tail on, head removed Method Finely chop the coriander stalks and leaves. Add to a food processor and pulse to make a coarse paste. Add the garlic, spices and chilli. Pulse again until a coarse paste is formed. Add a little olive oil to loosen the paste (it should be the consistency of mayonnaise). Season with salt and pepper, then add lemon juice, to taste. Spread the mix liberally on two of the sardine fillets and place the other fillets on top to create a 'sandwich'. Season the sardine skin with sea salt.Preheat the grill to hot.Heat a little oil in an ovenproof frying pan until hot. Fry the sardine 'sandwiches' for 1-2 minutes and then place under the hot grill. Cook until the skin is crisp and the fish cooked through. Finely chop the coriander stalks and leaves. Add to a food processor and pulse to make a coarse paste. Add the garlic, spices and chilli. Pulse again until a coarse paste is formed. Finely chop the coriander stalks and leaves. Add to a food processor and pulse to make a coarse paste. Add the garlic, spices and chilli. Pulse again until a coarse paste is formed. Add a little olive oil to loosen the paste (it should be the consistency of mayonnaise). Season with salt and pepper, then add lemon juice, to taste. Add a little olive oil to loosen the paste (it should be the consistency of mayonnaise). Season with salt and pepper, then add lemon juice, to taste. Spread the mix liberally on two of the sardine fillets and place the other fillets on top to create a 'sandwich'. Season the sardine skin with sea salt. Spread the mix liberally on two of the sardine fillets and place the other fillets on top to create a 'sandwich'. Season the sardine skin with sea salt. Preheat the grill to hot. Preheat the grill to hot. Heat a little oil in an ovenproof frying pan until hot. Fry the sardine 'sandwiches' for 1-2 minutes and then place under the hot grill. Cook until the skin is crisp and the fish cooked through. Heat a little oil in an ovenproof frying pan until hot. Fry the sardine 'sandwiches' for 1-2 minutes and then place under the hot grill. Cook until the skin is crisp and the fish cooked through.
Barbecued sardines recipe
 This cheap fish starter is a rough-and-ready summer hit - and the perky salsa is awesome, too. Equipment and preparation: for this recipe you will need a barbecue and four, untreated pieces of wood. 1 cucumber, cut in half lengthways, seeds scraped out, flesh finely diced1 banana shallot, finely diced2 garlic cloves, crushed4 tbsp extra virgin olive oil3 tbsp chopped fresh dill3 tbsp chopped fresh mint leaves3 tbsp chopped fresh coriander leaves2 limes, juice only16 sardines, scales and guts removed (ask your fishmonger to do this for you)sea salt and freshly ground black pepper 1 cucumber, cut in half lengthways, seeds scraped out, flesh finely diced 1 banana shallot, finely diced 2 garlic cloves, crushed 4 tbsp extra virgin olive oil 3 tbsp chopped fresh dill 3 tbsp chopped fresh mint leaves 3 tbsp chopped fresh coriander leaves 2 limes, juice only 16 sardines, scales and guts removed (ask your fishmonger to do this for you) sea salt and freshly ground black pepper Method Soak four pieces of clean thick untreated wood in cold water, preferably overnight.Thirty minutes before you want to eat, light the barbecue. Allow the flames to flare up and die down.Meanwhile, mix the cucumber, shallot, garlic, oil, herbs and lime juice together in a bowl, then season, to taste, with salt and freshly ground black pepper. Set aside.When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood onto the coals (or alternatively on a rack near the coals) and cook for 5-6 minutes, or until the sardines are charred and cooked through.To serve, place four sardines onto each serving plate. Spoon the salsa alongside. Soak four pieces of clean thick untreated wood in cold water, preferably overnight. Soak four pieces of clean thick untreated wood in cold water, preferably overnight. Thirty minutes before you want to eat, light the barbecue. Allow the flames to flare up and die down. Thirty minutes before you want to eat, light the barbecue. Allow the flames to flare up and die down. Meanwhile, mix the cucumber, shallot, garlic, oil, herbs and lime juice together in a bowl, then season, to taste, with salt and freshly ground black pepper. Set aside. Meanwhile, mix the cucumber, shallot, garlic, oil, herbs and lime juice together in a bowl, then season, to taste, with salt and freshly ground black pepper. Set aside. When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood onto the coals (or alternatively on a rack near the coals) and cook for 5-6 minutes, or until the sardines are charred and cooked through. When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood onto the coals (or alternatively on a rack near the coals) and cook for 5-6 minutes, or until the sardines are charred and cooked through. To serve, place four sardines onto each serving plate. Spoon the salsa alongside. To serve, place four sardines onto each serving plate. Spoon the salsa alongside. Recipe tips The sardines can be cooked under the grill if barbecue weather isn't forthcoming.
Pan-fried scallops with kipper velouté recipe
Pan-fried scallops with kipper velouté and sea vegetables A sophisticated seafood starter for two. 2 tbsp olive oil1 onion, finely chopped4 garlic cloves, finely chopped200g/7oz kipper fillets, bones removed200ml/7fl oz fish stock200ml/7fl oz double cream200ml/7fl oz whole milk1 tbsp unsalted butter4 large diver scallops, cleaned1 tsp salty fingers1 tsp sea purslane1 ploughman’s blood apple, peeled and finely chopped2 tbsp pecans, roughly chopped2 tbsp capers, to garnishfew sprigs lovage, finely chopped, to garnish 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 200g/7oz kipper fillets, bones removed 200ml/7fl oz fish stock 200ml/7fl oz double cream 200ml/7fl oz whole milk 1 tbsp unsalted butter 4 large diver scallops, cleaned 1 tsp salty fingers 1 tsp sea purslane 1 ploughman’s blood apple, peeled and finely chopped 2 tbsp pecans, roughly chopped 2 tbsp capers, to garnish few sprigs lovage, finely chopped, to garnish Method Heat one tablespoon of oil in a saucepan over a medium heat and cook the onion and garlic until soft. Add the kippers and stock and bring to the boil. Reduce to a simmer and add the cream. Transfer to a food processor and blend until smooth and pourable. Add a little milk if the consistency is too thick.Heat the remaining oil in a frying pan with the butter. Pan-fry the scallops for 1–2 minutes on each side, or until cooked though and golden. Divide the scallops between two warm plates and scatter over the salty fingers, sea purslane, apple and pecans. Garnish with the capers and lovage and serve. Heat one tablespoon of oil in a saucepan over a medium heat and cook the onion and garlic until soft. Add the kippers and stock and bring to the boil. Reduce to a simmer and add the cream. Transfer to a food processor and blend until smooth and pourable. Add a little milk if the consistency is too thick. Heat one tablespoon of oil in a saucepan over a medium heat and cook the onion and garlic until soft. Add the kippers and stock and bring to the boil. Reduce to a simmer and add the cream. Transfer to a food processor and blend until smooth and pourable. Add a little milk if the consistency is too thick. Heat the remaining oil in a frying pan with the butter. Pan-fry the scallops for 1–2 minutes on each side, or until cooked though and golden. Heat the remaining oil in a frying pan with the butter. Pan-fry the scallops for 1–2 minutes on each side, or until cooked though and golden. Divide the scallops between two warm plates and scatter over the salty fingers, sea purslane, apple and pecans. Garnish with the capers and lovage and serve. Divide the scallops between two warm plates and scatter over the salty fingers, sea purslane, apple and pecans. Garnish with the capers and lovage and serve.