ademchaoua/GeneralTextCorpus huggingface dataset:
Chilli sweetcorn fritters with roasted tomatoes recipe
 Transform a tin of sweetcorn into these crispy traybaked fritters for a cheap, easy vegetarian brunch, lunch or dinner. The simple tomato sauce is made in the oven at the same time. Do buy cherry tomatoes on the vine if you can, they have a wonderful flavour when roasted. 340g tin sweetcorn, drained 3 spring onions, finely sliced1 fresh chilli, finely chopped75g/2¾oz plain flour1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika2 tsp sea salt flakes1 lime, zest and juice100ml/3½fl oz natural yoghurt1 free-range egg, beaten 340g tin sweetcorn, drained 3 spring onions, finely sliced 1 fresh chilli, finely chopped 75g/2¾oz plain flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp sea salt flakes 1 lime, zest and juice 100ml/3½fl oz natural yoghurt 1 free-range egg, beaten 300g/10½oz cherry tomatoes on the vine1 tbsp olive oil 300g/10½oz cherry tomatoes on the vine 1 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp.Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes.Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp. Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes. Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes. Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters. Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters.
Vegan jackfruit and bean chilli recipe
 This vegan bean chilli contains jackfruit, a delicious fruit that mimics the texture of pulled pork. It's easy to make and perfect for feeding a crowd. Each serving provides 231 kcal, 24.5g protein, 39g carbohydrates (of which 24.5g sugars), 2.2g fat (of which 1.5g saturates), 9g fibre and 0.3g salt. 1 tbsp coconut oil2 onions, finely chopped3 celery sticks, finely chopped250g/9oz mushrooms, roughly chopped5 garlic cloves, finely chopped2 tsp chilli powder, or to taste2 x 400g tins jackfruit in brine, drained and rinsed500g/1lb 2oz tomato passata400g tin plum tomatoes, squashed½ tbsp tomato purée1 tsp balsamic vinegar1 tsp tomato ketchup1 tsp caster sugar400g tin butter beans, drained and rinsed400g tin kidney beans, drained and rinsed400g tin black-eyed beans, drained and rinsed400g tin borlotti beans, drained and rinsedsalt and freshly ground black pepper 1 tbsp coconut oil 2 onions, finely chopped 3 celery sticks, finely chopped 250g/9oz mushrooms, roughly chopped 5 garlic cloves, finely chopped 2 tsp chilli powder, or to taste 2 x 400g tins jackfruit in brine, drained and rinsed 500g/1lb 2oz tomato passata 400g tin plum tomatoes, squashed ½ tbsp tomato purée 1 tsp balsamic vinegar 1 tsp tomato ketchup 1 tsp caster sugar 400g tin butter beans, drained and rinsed 400g tin kidney beans, drained and rinsed 400g tin black-eyed beans, drained and rinsed 400g tin borlotti beans, drained and rinsed salt and freshly ground black pepper Method Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened.Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season.Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve. Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened. Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season. Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season. Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve. Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve.
Jollof rice with fried plantains recipe
 Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad. 1 tbsp olive or vegetable oil2 large onions, sliced2 x 400g/14oz cans plum tomatoes1 red pepper, diced4 tbsp tomato purée¼ tsp cayenne pepper or chilli powder1 tsp curry powder1 bay leafsprig fresh thyme1 stock cube225g/8oz long-grain or basmati ricesalt and freshly ground black pepper 1 tbsp olive or vegetable oil 2 large onions, sliced 2 x 400g/14oz cans plum tomatoes 1 red pepper, diced 4 tbsp tomato purée ¼ tsp cayenne pepper or chilli powder 1 tsp curry powder 1 bay leaf sprig fresh thyme 1 stock cube 225g/8oz long-grain or basmati rice salt and freshly ground black pepper 2 plantains, cut into slices and deep friedgreen leaf salad 2 plantains, cut into slices and deep fried green leaf salad Method For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube.Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes.Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked.Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes. Rinse the rice well to remove excess starch, then add it to the tomato mixture. Rinse the rice well to remove excess starch, then add it to the tomato mixture. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.
Reuben sandwich recipe
 This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge. If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese. 1 tbsp mayonnaise1 tbsp tomato ketchup1 tsp horseradish saucedash hot sauce dash Worcestershire sauce1 tsp finely chopped shallot2 cornichon or ½ dill pickle, finely choppedpinch hot paprika 1 tbsp mayonnaise 1 tbsp tomato ketchup 1 tsp horseradish sauce dash hot sauce dash Worcestershire sauce 1 tsp finely chopped shallot 2 cornichon or ½ dill pickle, finely chopped pinch hot paprika 2 slices light rye bread or sourdoughbutter, for spreading2–3 slices salt beeffew slices Swiss cheese, such as emmental or Gruyère2–3 tbsp sauerkrautsalt and freshly ground black pepperdill pickles, to serve 2 slices light rye bread or sourdough butter, for spreading 2–3 slices salt beef few slices Swiss cheese, such as emmental or Gruyère 2–3 tbsp sauerkraut salt and freshly ground black pepper dill pickles, to serve Method For the Russian dressing, mix together all the ingredients and season with salt and pepper.Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut.Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles. For the Russian dressing, mix together all the ingredients and season with salt and pepper. For the Russian dressing, mix together all the ingredients and season with salt and pepper. Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut. Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut. Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles. Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles.
Lemon curd tart recipe
 A really simple 3 ingredient dessert that you can top with whatever fruit you like (raspberries, strawberries and blackberries are all lovely). 1 packet ready-rolled puff pastryegg washlemon curd 1 packet ready-rolled puff pastry egg wash lemon curd Method Preheat the oven to 200C/400F/Gas 6.Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Using a fork prick the pastry inside the line all over.Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured.Allow to cool, then spread over the lemon curd. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe). Using one half score a line about 2.5cm/1in inside the edge all round the pastry. Using a fork prick the pastry inside the line all over. Using a fork prick the pastry inside the line all over. Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured. Brush the pastry outside the line with egg wash and then bake the pie case in the hot oven for 15-20 minutes until well coloured. Allow to cool, then spread over the lemon curd. Allow to cool, then spread over the lemon curd.
Jerk seasoning recipe
 Learn how to make this classic Carribean seasoning at home, then use it to spice up any meat or veggies you like. 1 bunch fresh thyme, leaves only2 cinnamon sticks, roughly crushed2 tbsp chopped fresh coriander1 tsp coriander seeds, crushed2 tbsp black peppercorns, crushed1 tsp freshly grated nutmeg3 tsp allspice, crushed6 garlic cloves4 Scotch Bonnet chillies, seeds removed2 tsp chopped fresh ginger2 limes, zest of 1 lime, juice of 2140ml/¼ pint olive oil 1 bunch fresh thyme, leaves only 2 cinnamon sticks, roughly crushed 2 tbsp chopped fresh coriander 1 tsp coriander seeds, crushed 2 tbsp black peppercorns, crushed 1 tsp freshly grated nutmeg 3 tsp allspice, crushed 6 garlic cloves 4 Scotch Bonnet chillies, seeds removed 2 tsp chopped fresh ginger 2 limes, zest of 1 lime, juice of 2 140ml/¼ pint olive oil Method Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated. Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Place all of the ingredients in a blender or food processor and blend to make a smooth paste. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated. Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated.
Curried goat recipe
 This traditional Caribbean dish is normally served with rice and peas and has a real kick to it! 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces2 tbsp vegetable oil1 onion, sliced6 spring onions, chopped 4 garlic cloves, chopped 2 tsp minced fresh root ginger2 bay leaves 1 tsp black peppercorns 4 tbsp curry powder 1 tbsp allspice 1 tsp white pepper small bunch thyme 1 Scotch bonnet chilli, left whole and pierced1 tbsp tomato purée 500ml/18fl oz chicken stock3 potatoes, peeled and chopped salt and freshly ground black pepperrice and peas, to serve30g/1oz dark brown sugar 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces 2 tbsp vegetable oil 1 onion, sliced 6 spring onions, chopped 4 garlic cloves, chopped 2 tsp minced fresh root ginger 2 bay leaves 1 tsp black peppercorns 4 tbsp curry powder 1 tbsp allspice 1 tsp white pepper small bunch thyme 1 Scotch bonnet chilli, left whole and pierced 1 tbsp tomato purée 500ml/18fl oz chicken stock 3 potatoes, peeled and chopped salt and freshly ground black pepper rice and peas, to serve 30g/1oz dark brown sugar Method Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Serve with rice and peas. Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time. Serve with rice and peas. Serve with rice and peas.
Rice and peas recipe
 Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish. 1 tbsp vegetable oil1 onion, finely chopped300g/10½ oz long grain rice, well rinsed under cold water, drained400ml tin coconut milk400g tin kidney beans, rinsed and drained1 Scotch bonnet chilli, whole (optional)2 sprigs fresh thymesalt and freshly ground black pepperfresh coriander, to garnish 1 tbsp vegetable oil 1 onion, finely chopped 300g/10½ oz long grain rice, well rinsed under cold water, drained 400ml tin coconut milk 400g tin kidney beans, rinsed and drained 1 Scotch bonnet chilli, whole (optional) 2 sprigs fresh thyme salt and freshly ground black pepper fresh coriander, to garnish Method Heat the oil in a frying pan and fry the onion until translucent.Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Switch off the heat and allow the rice to stand, still covered for 10 minutes.Season with the salt and freshly ground black pepper and serve garnished with the coriander. Heat the oil in a frying pan and fry the onion until translucent. Heat the oil in a frying pan and fry the onion until translucent. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked. Switch off the heat and allow the rice to stand, still covered for 10 minutes. Switch off the heat and allow the rice to stand, still covered for 10 minutes. Season with the salt and freshly ground black pepper and serve garnished with the coriander. Season with the salt and freshly ground black pepper and serve garnished with the coriander.
Bamboo shoot and edamame salad recipe
 Fresh and easy to make, try Ching’s salad alongside your favourite chicken stir-fry or as part of a Chinese feast. 225g tin bamboo shoots, drained100g/3½oz frozen edamame beans 2 tbsp vegan mayonnaise ¼ tsp shichimi pepper 1 red chilli, seeds removed, finely chopped 1 bunch fresh chives, finely chopped large pinch sea salt 225g tin bamboo shoots, drained 100g/3½oz frozen edamame beans 2 tbsp vegan mayonnaise ¼ tsp shichimi pepper 1 red chilli, seeds removed, finely chopped 1 bunch fresh chives, finely chopped large pinch sea salt Method Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes.Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Garnish with the red chilli and chives. Serve immediately Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes. Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes. Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well. Garnish with the red chilli and chives. Serve immediately Garnish with the red chilli and chives. Serve immediately