ademchaoua/GeneralTextCorpus huggingface dataset:
Slow roasted leg of lamb with braised fennel and onions recipe
 Cooking the lamb directly on an oven shelf means that the juices flavour the fennel and onions in the tray below. 1 leg lamb4 tbsp olive oilsalt and freshly ground black pepper 1 leg lamb 4 tbsp olive oil salt and freshly ground black pepper 4 fennel bulbs, thinly sliced2 onions, thinly sliced100g/3½oz unsalted butter500ml/18fl oz vegetable stock 4 fennel bulbs, thinly sliced 2 onions, thinly sliced 100g/3½oz unsalted butter 500ml/18fl oz vegetable stock Method To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Slice the lamb and serve with the braised fennel and onions. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. To make the slow roasted lamb, preheat the oven to 150C/130C Fan/Gas 2. Drizzle the lamb with the oil, season with salt and pepper and rub in well. Drizzle the lamb with the oil, season with salt and pepper and rub in well. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. To make the braised fennel and onions, place the fennel and onions in a large roasting tin. Dot with the butter and pour over the stock. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Place the lamb directly on the middle shelf of the oven. Put the fennel and onion tray on the shelf below to catch the lamb juices as it cooks. Roast for 2–3 hours, until the meat is tender and the fennel and onions are soft. Slice the lamb and serve with the braised fennel and onions. Slice the lamb and serve with the braised fennel and onions.
Pork medallions with cider, cream and mustard sauce recipe
 1 tbsp olive oil1 x 150g/5½oz pork fillet, cut into 3 medallionssalt and freshly ground black pepper1 tbsp sultanas50ml/2fl oz cider1 tbsp wholegrain mustard75ml/3fl oz double cream1 tsp chopped fresh chives, to serve 1 tbsp olive oil 1 x 150g/5½oz pork fillet, cut into 3 medallions salt and freshly ground black pepper 1 tbsp sultanas 50ml/2fl oz cider 1 tbsp wholegrain mustard 75ml/3fl oz double cream 1 tsp chopped fresh chives, to serve Method Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown.Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper.To serve, place the pork into a serving dish and sprinkle over the chives. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper. To serve, place the pork into a serving dish and sprinkle over the chives. To serve, place the pork into a serving dish and sprinkle over the chives.
Spicy chorizo and cannellini bean stew recipe
 70g/2½oz chorizo, sliced1 red onion, chopped1 garlic clove, crushed1 x 400g/14oz can cannellini beans, rinsed and drained3 tomatoes, chopped100ml/3½fl oz hot water1 tbsp tomato purée1 tbsp red wine vinegar1 tbsp fresh basil, chopped1 tbsp fresh parsley, chopped 70g/2½oz chorizo, sliced 1 red onion, chopped 1 garlic clove, crushed 1 x 400g/14oz can cannellini beans, rinsed and drained 3 tomatoes, chopped 100ml/3½fl oz hot water 1 tbsp tomato purée 1 tbsp red wine vinegar 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped 2 tbsp olive oil55g/2oz ready-made puff pastry, rolled out, cut into small triangles 2 tbsp olive oil 55g/2oz ready-made puff pastry, rolled out, cut into small triangles Method Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over.Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes.Add the herbs and stir well.For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Heat a saucepan over a medium heat. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes. Add the remaining stew ingredients, except for the fresh herbs. Bring to the boil, then simmer for 10-12 minutes. Add the herbs and stir well. Add the herbs and stir well. For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over. For the croutons, heat the oil in a frying pan over a medium heat. When hot, add the puff pastry triangles and fry for 4-5 minutes, turning once, until crisp and golden all over.
Parkin recipe
 This sticky cake is best eaten a couple of days after it's baked. Wrap it in cling film or foil and store in an airtight container. 225g/8oz self-raising flour 115g/4oz soft brown sugar1 tsp ground ginger 1 tsp bicarbonate of sodapinch salt 55g/2oz butter115g/4oz golden syrup1 free-range egg 200ml/7fl oz milk 225g/8oz self-raising flour 115g/4oz soft brown sugar 1 tsp ground ginger 1 tsp bicarbonate of soda pinch salt 55g/2oz butter 115g/4oz golden syrup 1 free-range egg 200ml/7fl oz milk Method Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt.Place the butter and golden syrup in a pan and heat until the butter has melted.Put the egg and milk into a jug and beat together. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt. Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt. Place the butter and golden syrup in a pan and heat until the butter has melted. Place the butter and golden syrup in a pan and heat until the butter has melted. Put the egg and milk into a jug and beat together. Put the egg and milk into a jug and beat together. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin. Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin.
Traditional Eve's pudding recipe
 This traditional baked pudding dates back to the early nineteenth century. Serve it with cream or custard. 450g/1lb cooking apples, peeled, cored and sliced15g/1/2oz butter85g/3oz sugar½ lemon, juice and zest 450g/1lb cooking apples, peeled, cored and sliced 15g/1/2oz butter 85g/3oz sugar ½ lemon, juice and zest 115g/4oz flourpinch salt½ tsp baking powder55g/2oz butter, softened55g/2oz sugar1 free-range egg1 tbsp milk 115g/4oz flour pinch salt ½ tsp baking powder 55g/2oz butter, softened 55g/2oz sugar 1 free-range egg 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened. Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking). Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking). For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through. Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through.
Homemade fast food that's bigger and badder than a takeaway
Bad-ass burgers Burgers can take a few minutes, many hours or even days to make, depending on how much love and dedication you're willing to put in. Lots of us have never made a burger, opting instead for a takeaway or pre-made burger from the shops. If that includes you, you're missing out. These are the ultimate burgers that you just have to try (and none of them take days to make!). Ellis Barrie shows you how to make his ultimate banging burger Dirty fried chicken Whether you're hosting the football, having a Friday night in or prepping for a KFC shortage, having the perfect fried chicken recipe is crucial. These are on a different level from anything you can buy in the shops. Ways to my heart: buy me tacos, make me tacos... be tacos America is big on Mexican cuisine, with its fast-food trucks lining the country, and the UK has seen its fair share of quick-service Mexican (and Tex-Mex) restaurants opening up too. Soft and crunchy filled tacos are perfect for making at home with the family. Everyone can pile on their favourite toppings and leave off anything they don't like, making homemade filled tacos bigger and better than anything you can buy from a fast-food joint. Check out our recipes. For the love of sandwiches The average Briton eats more than 18 thousand sandwiches in their lifetime. If you buy them ready made, that could easily cost upwards of £40,000 (perhaps the millennials' financial worries aren't just down to avocados!). If you're partial to a sandwich made from pre-sliced bread with your usual fillings, think again. A chicken salad sandwich might be nostalgic and inviting, but you can make something so much more interesting with a bit of effort! Friday night pizzas Pizza is more than a food, it's a lifestyle. Most pizzas in the UK are eaten on a Friday and that's not suprising! Fridays are for films, friends and talking in the late or early hours. BUT if you only ever order in, there is a whole world of pizza that you're missing out on. Whether you make or buy the dough, it's all about the toppings. This easy Margherita pizza is ready in less than 30 minutes While we're talking fast food... These three could be the next big things to hit the high street (though they'd be bigger and badder if cooked at home!). Yorkshire pudding wraps became the nation's favourite thing last Christmas. But why stop there? Yorkshires are the perfect vessel for almost any veggies, meats and sauces. If there's one thing you should be doing in 2019, it's filling up chapatis and naan breads with curries you would have otherwise had with rice. Of course rice has a place, but wrapping up your curry makes it a perfect meal to go. The Yucatán peninsula in Mexico is laden with street food stalls selling deep-fried coconut king prawns. Tex-Mex is big in the UK, and we're seeing more of the authentic Mexican stuff too! Originally published April 2019
Steamed chilli soy tofu recipe
 This low-fat, high-protein tofu recipe is very filling and ready in less than 30 minutes. 250g/9oz silken tofu1 small red chilli, sliced finely2 spring onions, trimmed and sliced finely1 tbsp reduced-sodium soy sauce1 tsp sesame oil1 tsp oyster sauce (or vegetarian oyster sauce, if preferred)2 tbsp fresh coriandersteamed rice, to serve 250g/9oz silken tofu 1 small red chilli, sliced finely 2 spring onions, trimmed and sliced finely 1 tbsp reduced-sodium soy sauce 1 tsp sesame oil 1 tsp oyster sauce (or vegetarian oyster sauce, if preferred) 2 tbsp fresh coriander steamed rice, to serve Method Fill the base of your steamer with water and bring to the boil. Drain the tofu and place it on a heatproof plate that will fit inside the steamer. Steam the tofu for 15 minutes, then drain off the excess water and carefully transfer to a serving plate.Heat the soy sauce, sesame oil and oyster sauce together in a small pan until hot. Pour the mixture over the tofu, scatter with the red chilli, spring onion and coriander leaves and serve with steamed rice alongside. Fill the base of your steamer with water and bring to the boil. Drain the tofu and place it on a heatproof plate that will fit inside the steamer. Steam the tofu for 15 minutes, then drain off the excess water and carefully transfer to a serving plate. Fill the base of your steamer with water and bring to the boil. Drain the tofu and place it on a heatproof plate that will fit inside the steamer. Steam the tofu for 15 minutes, then drain off the excess water and carefully transfer to a serving plate. Heat the soy sauce, sesame oil and oyster sauce together in a small pan until hot. Pour the mixture over the tofu, scatter with the red chilli, spring onion and coriander leaves and serve with steamed rice alongside. Heat the soy sauce, sesame oil and oyster sauce together in a small pan until hot. Pour the mixture over the tofu, scatter with the red chilli, spring onion and coriander leaves and serve with steamed rice alongside.
Simple onion rings recipe
 By Nick Nairn From Ready Steady Cook Shopping list Ingredients oil for deep frying½ onion, sliced into rings50ml/1¾fl oz milk100g/3½oz plain flour oil for deep frying ½ onion, sliced into rings 50ml/1¾fl oz milk 100g/3½oz plain flour How-to videos Method Heat the oil in a deep pan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)Soak the onion rings in milk.Place the flour on the plate.Remove the onion rings from the milk and coat them in the flour.Deep fry in the oil for 2-3 minutes or until crisp and golden. Heat the oil in a deep pan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Heat the oil in a deep pan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Soak the onion rings in milk. Soak the onion rings in milk. Place the flour on the plate. Place the flour on the plate. Remove the onion rings from the milk and coat them in the flour. Remove the onion rings from the milk and coat them in the flour. Deep fry in the oil for 2-3 minutes or until crisp and golden. Deep fry in the oil for 2-3 minutes or until crisp and golden. How-to videos Learning to chop: slicing an onion Related recipes La gran lasagna. By Gennaro Contaldo onion recipes (2920) Lamb madras with bombay potatoes. By James Martin onion recipes (2920) Oven-baked risotto carbonara. By Delia Smith onion recipes (2920)
Easy chicken stir-fry recipe
 An easy chicken stir-fry which takes no time to make. Feel free to swap the veg depending on what's in the fridge. 1 tbsp olive oil½ shallot, peeled and sliced¼ red pepper, sliced½ chicken breast, slicedpinch chilli flakes1 tbsp honey1 tbsp soy sauce1 tbsp sesame oil½ lime, juice only½ pak choi, sliced1 tbsp cornflour, mixed with water110g/4oz egg noodles, cookedsesame seeds, to serve 1 tbsp olive oil ½ shallot, peeled and sliced ¼ red pepper, sliced ½ chicken breast, sliced pinch chilli flakes 1 tbsp honey 1 tbsp soy sauce 1 tbsp sesame oil ½ lime, juice only ½ pak choi, sliced 1 tbsp cornflour, mixed with water 110g/4oz egg noodles, cooked sesame seeds, to serve Method Heat the oil in a large frying pan or wok. Sauté the shallot, pepper and chicken slices for a few minutes, until the chicken is browned.Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes.Add the pak choi and pour in the cornflour and water mixture. Heat gently for another 3-4 minutes, stirring occasionally, until the chicken is cooked.Add the noodles and warm through.Transfer to a serving bowl and sprinkle with sesame seeds to serve. Heat the oil in a large frying pan or wok. Sauté the shallot, pepper and chicken slices for a few minutes, until the chicken is browned. Heat the oil in a large frying pan or wok. Sauté the shallot, pepper and chicken slices for a few minutes, until the chicken is browned. Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes. Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes. Add the pak choi and pour in the cornflour and water mixture. Heat gently for another 3-4 minutes, stirring occasionally, until the chicken is cooked. Add the pak choi and pour in the cornflour and water mixture. Heat gently for another 3-4 minutes, stirring occasionally, until the chicken is cooked. Add the noodles and warm through. Add the noodles and warm through. Transfer to a serving bowl and sprinkle with sesame seeds to serve. Transfer to a serving bowl and sprinkle with sesame seeds to serve. Recipe tips This is easily made vegetarian by removing the chicken, you could replace it with tofu or just have more vegetables. To make this stir-fry gluten-free, use rice noodles and replace soy sauce with tamari sauce.
Chinese-style stir-fried beef with spring onions and green peppers recipe
 1 tbsp vegetable oil125g/4½oz beef steak, finely sliced1 tsp Chinese five-spice powder salt and freshly ground black pepper½ green pepper, finely sliced2 spring onions, finely sliced5cm/2in piece fresh ginger, finely sliced 3 tbsp soy sauce2 tsp sesame oilsplash boiling water 1 tbsp vegetable oil 125g/4½oz beef steak, finely sliced 1 tsp Chinese five-spice powder salt and freshly ground black pepper ½ green pepper, finely sliced 2 spring onions, finely sliced 5cm/2in piece fresh ginger, finely sliced 3 tbsp soy sauce 2 tsp sesame oil splash boiling water 1 tbsp sesame seeds, toastedsmall handful fresh coriander, chopped1 tbsp chopped fresh chives 1 tbsp sesame seeds, toasted small handful fresh coriander, chopped 1 tbsp chopped fresh chives Method Heat the vegetable oil in a wok until very hot. Season the sliced beef with the Chinese five-spice powder, salt and freshly ground black pepper. Add the beef to the hot wok and fry over a very high heat for 30 seconds. Add the sliced pepper, spring onions and ginger and fry for 1-2 minutes. Add the soy sauce and sesame oil and stir to coat. Add a splash of boiling water, stir well and spoon into a serving bowl.To serve, garnish with toasted sesame seeds, coriander and chopped chives. Heat the vegetable oil in a wok until very hot. Season the sliced beef with the Chinese five-spice powder, salt and freshly ground black pepper. Add the beef to the hot wok and fry over a very high heat for 30 seconds. Heat the vegetable oil in a wok until very hot. Season the sliced beef with the Chinese five-spice powder, salt and freshly ground black pepper. Add the beef to the hot wok and fry over a very high heat for 30 seconds. Add the sliced pepper, spring onions and ginger and fry for 1-2 minutes. Add the soy sauce and sesame oil and stir to coat. Add a splash of boiling water, stir well and spoon into a serving bowl. Add the sliced pepper, spring onions and ginger and fry for 1-2 minutes. Add the soy sauce and sesame oil and stir to coat. Add a splash of boiling water, stir well and spoon into a serving bowl. To serve, garnish with toasted sesame seeds, coriander and chopped chives. To serve, garnish with toasted sesame seeds, coriander and chopped chives.
Chargrilled asparagus with olive oil and balsamic vinegar recipe
 By Tony Tobin From Ready Steady Cook Shopping list Ingredients 8-10 asparagus spears1 tbsp olive oilsalt and freshly ground black pepper2 tsp balsamic vinegar, to serve 8-10 asparagus spears 1 tbsp olive oil salt and freshly ground black pepper 2 tsp balsamic vinegar, to serve Method Drizzle the asparagus with the olive oil and season well with salt and freshly ground black pepper.Heat a griddle pan until smoking hot and griddle the asparagus for about five minutes, or until charred on all sides.To serve, place the asparagus onto a plate and drizzle with balsamic vinegar. Drizzle the asparagus with the olive oil and season well with salt and freshly ground black pepper. Drizzle the asparagus with the olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot and griddle the asparagus for about five minutes, or until charred on all sides. Heat a griddle pan until smoking hot and griddle the asparagus for about five minutes, or until charred on all sides. To serve, place the asparagus onto a plate and drizzle with balsamic vinegar. To serve, place the asparagus onto a plate and drizzle with balsamic vinegar. Related recipes Slow-cooked family stew with polenta. By Antonio Carluccio olive oil recipes (4987) Coq au vin with crème fraîche mash. By Bill Granger olive oil recipes (4987) Grilled mackerel with soy lime dressing. By Raymond Blanc olive oil recipes (4987)