ademchaoua/GeneralTextCorpus huggingface dataset:
The perfect basmati rice recipe
 The basic rule is one part rice to one and a half parts water, but the longer you soak it the less time it needs. 200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes365ml/13fl oz water½ tsp lemon juice (optional) 200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes 365ml/13fl oz water ½ tsp lemon juice (optional) Method Drain the rice and place it into a pot with the fresh water. Bring to the boil.Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutesWhen the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan.To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. Drain the rice and place it into a pot with the fresh water. Bring to the boil. Drain the rice and place it into a pot with the fresh water. Bring to the boil. Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan. When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan. To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates. To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates.
Sea bass with walnut, mint and feta pesto recipe
 1 sea bass fillethandful of shelled walnut halveshandful of fresh mint1 clove garlic100g/3½oz feta squeeze of lemon juice55ml/2fl oz good olive oilsalt 1 sea bass fillet handful of shelled walnut halves handful of fresh mint 1 clove garlic 100g/3½oz feta squeeze of lemon juice 55ml/2fl oz good olive oil salt Method Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.Meanwhile, make the pesto. Toast the walnuts in a dry pan.Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste.Gradually add the olive oil to give the sauce a drizzling consistency.Season to taste, and serve the sea bass fillet with the sauce. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, make the pesto. Toast the walnuts in a dry pan. Meanwhile, make the pesto. Toast the walnuts in a dry pan. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste. Gradually add the olive oil to give the sauce a drizzling consistency. Gradually add the olive oil to give the sauce a drizzling consistency. Season to taste, and serve the sea bass fillet with the sauce. Season to taste, and serve the sea bass fillet with the sauce.
Steamed mussels with wine, garlic and parsley recipe
 500g/1lb 2oz live mussels2 garlic cloves, finely chopped2 shallots, finely choppedglass dry white winelarge handful chopped parsleyolive oil 500g/1lb 2oz live mussels 2 garlic cloves, finely chopped 2 shallots, finely chopped glass dry white wine large handful chopped parsley olive oil Method Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add the remaining parlsey and serve in deep wide bowls. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open. Add the remaining parlsey and serve in deep wide bowls. Add the remaining parlsey and serve in deep wide bowls.
Roasted cod fillet with mint and capers recipe
 vegetable oil, for frying2 thick pieces cod fillet weighing about 200g/7oz each½ tsp mustard1 tbsp white wine vinegarpinch sugar100ml/3½fl oz olive oilsqueeze lemon juice1 tbsp capers1 tbsp chopped gherkinssmall handful mint, chopped1 tbsp chopped tarragon vegetable oil, for frying 2 thick pieces cod fillet weighing about 200g/7oz each ½ tsp mustard 1 tbsp white wine vinegar pinch sugar 100ml/3½fl oz olive oil squeeze lemon juice 1 tbsp capers 1 tbsp chopped gherkins small handful mint, chopped 1 tbsp chopped tarragon Method Preheat an oven to 240C/475F/Gas 8.Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Transfer to a roasting dish and roast in the oven for a further five minutes. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. Preheat an oven to 240C/475F/Gas 8. Preheat an oven to 240C/475F/Gas 8. Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Heat some vegetable oil in a frying pan until hot, fry the cod flesh side down until lightly coloured. Transfer to a roasting dish and roast in the oven for a further five minutes. Transfer to a roasting dish and roast in the oven for a further five minutes. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish. To make the dressing mix together the mustard, sugar and vinegar then slowly add the olive oil, when all mixed together add the remaining ingredients and spoon over the fish.
Sole with beurre blanc recipe
 100g/3½oz butter1 shallot, diced2 tbsp white wine2 lemon sole fillets4 tbsp double cream4 leaves fresh basil, choppedhandful fresh chervil, chopped2 tomatoes, diced 100g/3½oz butter 1 shallot, diced 2 tbsp white wine 2 lemon sole fillets 4 tbsp double cream 4 leaves fresh basil, chopped handful fresh chervil, chopped 2 tomatoes, diced Method Heat a knob of the butter in a frying pan and gently fry the shallot until softened.Add the wine and simmer until reduced slightly.Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.Whisk in the remaining butter and the cream and heat gently to make a rich sauce.Stir in the basil, chervil and tomatoes.To serve, place the fish on a plate and pour over the sauce. Heat a knob of the butter in a frying pan and gently fry the shallot until softened. Heat a knob of the butter in a frying pan and gently fry the shallot until softened. Add the wine and simmer until reduced slightly. Add the wine and simmer until reduced slightly. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through. Whisk in the remaining butter and the cream and heat gently to make a rich sauce. Whisk in the remaining butter and the cream and heat gently to make a rich sauce. Stir in the basil, chervil and tomatoes. Stir in the basil, chervil and tomatoes. To serve, place the fish on a plate and pour over the sauce. To serve, place the fish on a plate and pour over the sauce.
Fried halibut steaks recipe
 By Nigel Slater From A Taste of My Life Shopping list Ingredients 30g/1oz flour2 halibut steaks, about 2.5cm/1 inch thickjuice of 1 lemonolive oil, for fryingchopped parsleylemon wedges, to serve 30g/1oz flour 2 halibut steaks, about 2.5cm/1 inch thick juice of 1 lemon olive oil, for frying chopped parsley lemon wedges, to serve Method Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides.Fry the fish until firm and cooked right through, about five minutes on each side.Serve hot scattered with parsley and served with large wedges of lemon. Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides. Scatter a think layer of flour onto a plate. Dip the halibut steaks into the lemon juice, then into the flour on both sides. Fry the fish until firm and cooked right through, about five minutes on each side. Fry the fish until firm and cooked right through, about five minutes on each side. Serve hot scattered with parsley and served with large wedges of lemon. Serve hot scattered with parsley and served with large wedges of lemon.
Spiced plaice goujons with sautéed potatoes and salad recipe
 110g/4oz plain flour1 tsp turmericpinch paprika2 x 85g/3oz skinless plaice fillets1 tsp olive oil 110g/4oz plain flour 1 tsp turmeric pinch paprika 2 x 85g/3oz skinless plaice fillets 1 tsp olive oil 4 new potatoes, thinly sliced25g/1oz buttersalt and freshly ground black pepper 4 new potatoes, thinly sliced 25g/1oz butter salt and freshly ground black pepper 6 raspberries, crushed2 tbsp red wine vinegar8 tbsp olive oil1 tbsp fresh chives, choppedlarge handful mixed salad leaves 6 raspberries, crushed 2 tbsp red wine vinegar 8 tbsp olive oil 1 tbsp fresh chives, chopped large handful mixed salad leaves Method For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside.Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through.Dredge the potatoes in the remaining flour mixture.Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl.For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside. For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside. Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through. Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through. Dredge the potatoes in the remaining flour mixture. Dredge the potatoes in the remaining flour mixture. Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl. Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl. For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside. To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside.
Smoked salmon fish cakes recipe
 These simple fishcakes are ready in a flash and a great way to use up any leftover mashed potato. 300g/10½oz potatoes, boiled and made into a dry mash1 tbsp mayonnaise1 large free-range egg, separatedsplash of sweet chilli sauce115g/4oz smoked salmon, chopped (you can use trimmings)2 tbsp capers, chopped1 tbsp fresh dill, chopped100ml/3½fl oz milk50g/1¾oz dried breadcrumbs2 tbsp sunflower oil 300g/10½oz potatoes, boiled and made into a dry mash 1 tbsp mayonnaise 1 large free-range egg, separated splash of sweet chilli sauce 115g/4oz smoked salmon, chopped (you can use trimmings) 2 tbsp capers, chopped 1 tbsp fresh dill, chopped 100ml/3½fl oz milk 50g/1¾oz dried breadcrumbs 2 tbsp sunflower oil Method Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill.Shape the mixture into fishcakes. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.Chill in the fridge until ready to cook.Preheat the oven to 160C/325F/Gas 3.Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Shape the mixture into fishcakes. Shape the mixture into fishcakes. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered. In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered. Chill in the fridge until ready to cook. Chill in the fridge until ready to cook. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven. Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven.
Delia's parsley sauce recipe
 I love parsley sauce with baked cod and mashed potatoes, and it's also excellent with gammon, but most especially I love it with salmon fishcakes. 15fl oz/425ml milk a few parsley stalks 1 bay leaf 1 slice onion, ¼in/5mm thick 1 blade of mace 10 whole black peppercorns ¾oz/20g plain flour 1½oz/40g butter 4 heaped tbsp finely chopped fresh parsley 1 tbsp single cream 1 tsp lemon juice salt and freshly milled black pepper 15fl oz/425ml milk a few parsley stalks 1 bay leaf 1 slice onion, ¼in/5mm thick 1 blade of mace 10 whole black peppercorns ¾oz/20g plain flour 1½oz/40g butter 4 heaped tbsp finely chopped fresh parsley 1 tbsp single cream 1 tsp lemon juice salt and freshly milled black pepper Method Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug. To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug.
Crabcakes recipe
 450g/16oz crabmeat1 tsp mustard powder2 tsp Worcestershire sauce1 tbsp mayonnaise1 tbsp chopped fresh parsley1 free-range egg yolk4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating30g/1oz butter 450g/16oz crabmeat 1 tsp mustard powder 2 tsp Worcestershire sauce 1 tbsp mayonnaise 1 tbsp chopped fresh parsley 1 free-range egg yolk 4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating 30g/1oz butter Method Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter.Form the mixture into eight individual fishcakes using your hands.Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat.Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter. Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter. Form the mixture into eight individual fishcakes using your hands. Form the mixture into eight individual fishcakes using your hands. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat. Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once. Heat the butter in a frying pan and add the fishcakes to the pan - you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once.
Seafood pasta with white wine and chilli recipe
 Prawns and mussels cooked in white wine and chilli served up with squid ink pasta. Fresh and delicious! 2 tbsp olive oil1 garlic clove, crushed½ red chilli, seeds removed, finely sliced1 large vine tomato, chopped6 tbsp dry white wine 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly)55g/2oz prawns, shells removed, de-veined, choppedsalt and freshly ground black pepper150g/5½oz dried black (squid ink) linguine 2 tbsp olive oil 1 garlic clove, crushed ½ red chilli, seeds removed, finely sliced 1 large vine tomato, chopped 6 tbsp dry white wine 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly) 55g/2oz prawns, shells removed, de-veined, chopped salt and freshly ground black pepper 150g/5½oz dried black (squid ink) linguine Method Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half.Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper.Cook the pasta according to the instructions on the packet. When it is cooked, drain.Stir the sauce into the cooked pasta, pile on a plate and serve. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Cook the pasta according to the instructions on the packet. When it is cooked, drain. Stir the sauce into the cooked pasta, pile on a plate and serve. Stir the sauce into the cooked pasta, pile on a plate and serve.