ademchaoua/GeneralTextCorpus huggingface dataset:
Salmon and monkfish skewers marinated in honey, rosemary and lemon recipe
 3 sprigs of rosemary2 lemons, zest and juice only2 tbsp honey100ml/3½fl oz light olive oil200g/7oz salmon fillet, skinless and cut into 2.5cm/1in cubes200g/7oz monkfish fillets, cut into 2.5cm/1in cubes 3 sprigs of rosemary 2 lemons, zest and juice only 2 tbsp honey 100ml/3½fl oz light olive oil 200g/7oz salmon fillet, skinless and cut into 2.5cm/1in cubes 200g/7oz monkfish fillets, cut into 2.5cm/1in cubes Method Pull the rosemary leaves off the stalks and place leaves in a bowl with the lemon zest and juice.Add the honey and olive oil, and mix to combine.Add the fish, toss to coat and marinate for 30 minutes.Thread the fish onto metal skewers.Place on the barbecue and grill for two minutes on all sides (eight minutes in total).Baste with the marinade on each side as the kebabs cook. Serve. Pull the rosemary leaves off the stalks and place leaves in a bowl with the lemon zest and juice. Pull the rosemary leaves off the stalks and place leaves in a bowl with the lemon zest and juice. Add the honey and olive oil, and mix to combine. Add the honey and olive oil, and mix to combine. Add the fish, toss to coat and marinate for 30 minutes. Add the fish, toss to coat and marinate for 30 minutes. Thread the fish onto metal skewers. Thread the fish onto metal skewers. Place on the barbecue and grill for two minutes on all sides (eight minutes in total). Place on the barbecue and grill for two minutes on all sides (eight minutes in total). Baste with the marinade on each side as the kebabs cook. Serve. Baste with the marinade on each side as the kebabs cook. Serve.
Sardinian pasta with sausage and tomato sauce recipe
 400g/14oz Sardinian gnocchetti (or pasta of your choice)salt 400g/14oz Sardinian gnocchetti (or pasta of your choice) salt 6 tbsp olive oil1 small onion, finely chopped1 garlic clove, finely chopped300g/10½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled35g/1¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid)3 tbsp dry white wine600g/1lb 5oz polpa di pomodoro (crushed tomatoes)salt and pepper, to taste 6 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 300g/10½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled 35g/1¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid) 3 tbsp dry white wine 600g/1lb 5oz polpa di pomodoro (crushed tomatoes) salt and pepper, to taste Method For the sauce, heat the oil in a casserole, add the onion, and let it cook for 5 minutes over a moderate heat until softened.Add the garlic and cook for another minute before adding the sausage and porcini.Allow to brown, stirring, then pour in the wine and the tomato pulp. Leave to cook over a very low heat for about 1 hour.If more moisture is needed, add a little of the mushroom soaking liquid.When ready, season to taste with salt and pepper.Cook the pasta in plenty of boiling salted water until al dente, about 10-12 minutes.Mix the pasta with the sauce and serve immediately. For the sauce, heat the oil in a casserole, add the onion, and let it cook for 5 minutes over a moderate heat until softened. For the sauce, heat the oil in a casserole, add the onion, and let it cook for 5 minutes over a moderate heat until softened. Add the garlic and cook for another minute before adding the sausage and porcini. Add the garlic and cook for another minute before adding the sausage and porcini. Allow to brown, stirring, then pour in the wine and the tomato pulp. Allow to brown, stirring, then pour in the wine and the tomato pulp. Leave to cook over a very low heat for about 1 hour. Leave to cook over a very low heat for about 1 hour. If more moisture is needed, add a little of the mushroom soaking liquid. If more moisture is needed, add a little of the mushroom soaking liquid. When ready, season to taste with salt and pepper. When ready, season to taste with salt and pepper. Cook the pasta in plenty of boiling salted water until al dente, about 10-12 minutes. Cook the pasta in plenty of boiling salted water until al dente, about 10-12 minutes. Mix the pasta with the sauce and serve immediately. Mix the pasta with the sauce and serve immediately.
Sausage and sage potato patties recipe
 200g/7oz ready-made mashed potato500g/1lb 2oz sausagemeat1 tbsp plain floursalt and freshly ground black pepper8 fresh sage leaves2 tbsp olive oil 200g/7oz ready-made mashed potato 500g/1lb 2oz sausagemeat 1 tbsp plain flour salt and freshly ground black pepper 8 fresh sage leaves 2 tbsp olive oil Method Mix the mashed potato, sausagemeat and flour together in a mixing bowl. Add salt and freshly ground black pepper to taste and mix well.Using your hands, shape the mixture into eight round patties and press one sage leaf onto the top of each patty.Heat the oil in a frying pan. Place the patties sage-side down into the oil and fry for 4-5 minutes each side until the patties are golden-brown and cooked through in the middle. Serve straightaway. Mix the mashed potato, sausagemeat and flour together in a mixing bowl. Add salt and freshly ground black pepper to taste and mix well. Mix the mashed potato, sausagemeat and flour together in a mixing bowl. Add salt and freshly ground black pepper to taste and mix well. Using your hands, shape the mixture into eight round patties and press one sage leaf onto the top of each patty. Using your hands, shape the mixture into eight round patties and press one sage leaf onto the top of each patty. Heat the oil in a frying pan. Place the patties sage-side down into the oil and fry for 4-5 minutes each side until the patties are golden-brown and cooked through in the middle. Serve straightaway. Heat the oil in a frying pan. Place the patties sage-side down into the oil and fry for 4-5 minutes each side until the patties are golden-brown and cooked through in the middle. Serve straightaway.
Sausages with onion gravy and mustard mash recipe
 1 tbsp olive oil3 chipolata sausages½ red onion, sliced½ chicken stock cube2 tbsp soy sauce 1 tbsp olive oil 3 chipolata sausages ½ red onion, sliced ½ chicken stock cube 2 tbsp soy sauce 250g/9oz fresh or ready-made mashed potato1 tbsp wholegrain mustard 250g/9oz fresh or ready-made mashed potato 1 tbsp wholegrain mustard Method For the sausages, heat the oil in a frying pan over a medium heat and fry the chipolatas for 6-7 minutes, or until cooked through and golden-brown on all sides.Add the red onion slices to the same frying pan and fry for two minutes with the sausages. Add the stock cube half, a splash of boiling water and the soy sauce and cook over a medium heat for 2-3 minutes until the liquid has reduced.For the mash, reheat the fresh mash in a pan and stir in the wholegrain mustard. To serve, spoon the mustard mash onto a serving plate, arrange the sausages to one side, and pour the onion gravy over the sausages. For the sausages, heat the oil in a frying pan over a medium heat and fry the chipolatas for 6-7 minutes, or until cooked through and golden-brown on all sides. For the sausages, heat the oil in a frying pan over a medium heat and fry the chipolatas for 6-7 minutes, or until cooked through and golden-brown on all sides. Add the red onion slices to the same frying pan and fry for two minutes with the sausages. Add the stock cube half, a splash of boiling water and the soy sauce and cook over a medium heat for 2-3 minutes until the liquid has reduced. Add the red onion slices to the same frying pan and fry for two minutes with the sausages. Add the stock cube half, a splash of boiling water and the soy sauce and cook over a medium heat for 2-3 minutes until the liquid has reduced. For the mash, reheat the fresh mash in a pan and stir in the wholegrain mustard. For the mash, reheat the fresh mash in a pan and stir in the wholegrain mustard. To serve, spoon the mustard mash onto a serving plate, arrange the sausages to one side, and pour the onion gravy over the sausages. To serve, spoon the mustard mash onto a serving plate, arrange the sausages to one side, and pour the onion gravy over the sausages.
Sausages, Stilton and mustard mash with sautéed cauliflower recipe
 1 potato, cooked and mashed15g/½oz butter30g/1oz Stilton1 tsp Dijon mustardsalt and freshly ground black pepper 1 potato, cooked and mashed 15g/½oz butter 30g/1oz Stilton 1 tsp Dijon mustard salt and freshly ground black pepper 1 tbsp vegetable oil2 sausages 1 tbsp vegetable oil 2 sausages 85g/3oz cauliflower florets30g/1oz butter½ lemon, juice onlyhandful parsley, chopped 85g/3oz cauliflower florets 30g/1oz butter ½ lemon, juice only handful parsley, chopped Method Add the butter, Stilton and mustard to the mashed potato and season with salt and freshly ground black pepper. Set aside and keep warm.For the sausages, heat the vegetable oil in a frying pan and fry the sausages until brown on all sides and cooked through.For the cauliflower, sauté the cauliflower in the butter in a shallow pan for 5-6 minutes, or until tender. Add the lemon juice and parsley and stir well.To serve, place the mashed potato in the centre of a plate. Top with the sausages and arrange the cauliflower around the edge. Drizzle over the cauliflower pan juices. Add the butter, Stilton and mustard to the mashed potato and season with salt and freshly ground black pepper. Set aside and keep warm. Add the butter, Stilton and mustard to the mashed potato and season with salt and freshly ground black pepper. Set aside and keep warm. For the sausages, heat the vegetable oil in a frying pan and fry the sausages until brown on all sides and cooked through. For the sausages, heat the vegetable oil in a frying pan and fry the sausages until brown on all sides and cooked through. For the cauliflower, sauté the cauliflower in the butter in a shallow pan for 5-6 minutes, or until tender. Add the lemon juice and parsley and stir well. For the cauliflower, sauté the cauliflower in the butter in a shallow pan for 5-6 minutes, or until tender. Add the lemon juice and parsley and stir well. To serve, place the mashed potato in the centre of a plate. Top with the sausages and arrange the cauliflower around the edge. Drizzle over the cauliflower pan juices. To serve, place the mashed potato in the centre of a plate. Top with the sausages and arrange the cauliflower around the edge. Drizzle over the cauliflower pan juices.
Sautéed broccoli with sesame recipe
 By Richard Phillips From Ready Steady Cook Shopping list Ingredients 1 head broccoli, separated into florets25g/1oz butter2 tbsp sesame seeds½ lemon 1 head broccoli, separated into florets 25g/1oz butter 2 tbsp sesame seeds ½ lemon Method Blanch the broccoli in a pan of boiling salted water for two minutes. Drain.Melt the butter in a pan until foaming, then add the blanched broccoli and sesame seeds. Cook for 2-3 minutes, then squeeze in the lemon juice. Cook for a further two minutes, or until the broccoli is tender. Spoon into a dish and serve. Blanch the broccoli in a pan of boiling salted water for two minutes. Drain. Blanch the broccoli in a pan of boiling salted water for two minutes. Drain. Melt the butter in a pan until foaming, then add the blanched broccoli and sesame seeds. Cook for 2-3 minutes, then squeeze in the lemon juice. Cook for a further two minutes, or until the broccoli is tender. Melt the butter in a pan until foaming, then add the blanched broccoli and sesame seeds. Cook for 2-3 minutes, then squeeze in the lemon juice. Cook for a further two minutes, or until the broccoli is tender. Spoon into a dish and serve. Spoon into a dish and serve. Related recipes Courgette and broccoli quiche. By James Martin broccoli recipes (239) Kids’ cheese and vegetable frittata. By Jo Ingleby broccoli recipes (239) Low-FODMAP chicken and vegetable satay noodles By Priya Tew broccoli recipes (239) This recipe is from... Ready Steady Cook. Episode 17 on BBC Two
Sautéed garlic potatoes recipe
 By Garrey Dawson From Ready Steady Cook Shopping list Ingredients 2 tbsp olive oil1 potato, peeled and cut into small cubes2 garlic cloves, chopped2 sprigs thyme, leaves onlysalt and freshly ground black pepper 2 tbsp olive oil 1 potato, peeled and cut into small cubes 2 garlic cloves, chopped 2 sprigs thyme, leaves only salt and freshly ground black pepper Method Heat the olive oil in a frying pan, add the potato cubes and sauté for five minutes.Add the garlic and thyme, season well with salt and freshly ground black pepper and sauté until golden-brown and tender.To serve, place the sautéed garlic potatoes into a serving dish. Heat the olive oil in a frying pan, add the potato cubes and sauté for five minutes. Heat the olive oil in a frying pan, add the potato cubes and sauté for five minutes. Add the garlic and thyme, season well with salt and freshly ground black pepper and sauté until golden-brown and tender. Add the garlic and thyme, season well with salt and freshly ground black pepper and sauté until golden-brown and tender. To serve, place the sautéed garlic potatoes into a serving dish. To serve, place the sautéed garlic potatoes into a serving dish. Related recipes Easter lamb with peas By Gennaro Contaldo potato recipes (666) Aloo tikki. By Romy Gill potato recipes (666) Potato croquettes. By The Hairy Bikers potato recipes (666)
Sautéed giant prawns with garlic and chilli recipe
 Succulent prawns, fragrant garlic and warming chilli make this dish a quick and easy classic, perfect for any occasion. 100ml/3½fl oz olive oil 16 fresh giant prawns, peeled, heads intact1 lemon, juice only3 garlic cloves, thinly sliced1 red chilli, finely chopped 100ml/3½fl oz olive oil 16 fresh giant prawns, peeled, heads intact 1 lemon, juice only 3 garlic cloves, thinly sliced 1 red chilli, finely chopped 2 tbsp olive oil 2 garlic cloves, finely chopped250g/9oz fine green beans, blanched for 3 minutes2 tbsp finely chopped fresh mint 2 tbsp olive oil 2 garlic cloves, finely chopped 250g/9oz fine green beans, blanched for 3 minutes 2 tbsp finely chopped fresh mint Method Heat the oil in a large frying pan until just sizzling. Increase the heat, add the prawns and fry until cooked through (about 3 minutes). Add the lemon juice, garlic and chilli and stir to combine. Remove from the heat and set aside.For the salad, heat the oil in a medium pan and add the garlic, frying for 1-2 minutes until lightly coloured. Add the blanched beans and stir to combine. To serve, add the prawns, a portion of the sauce and salad to individual bowls. Remove the heads from the prawns and squeeze all the wonderful juices into the sauce. Heat the oil in a large frying pan until just sizzling. Increase the heat, add the prawns and fry until cooked through (about 3 minutes). Add the lemon juice, garlic and chilli and stir to combine. Remove from the heat and set aside. Heat the oil in a large frying pan until just sizzling. Increase the heat, add the prawns and fry until cooked through (about 3 minutes). Add the lemon juice, garlic and chilli and stir to combine. Remove from the heat and set aside. For the salad, heat the oil in a medium pan and add the garlic, frying for 1-2 minutes until lightly coloured. Add the blanched beans and stir to combine. For the salad, heat the oil in a medium pan and add the garlic, frying for 1-2 minutes until lightly coloured. Add the blanched beans and stir to combine. To serve, add the prawns, a portion of the sauce and salad to individual bowls. Remove the heads from the prawns and squeeze all the wonderful juices into the sauce. To serve, add the prawns, a portion of the sauce and salad to individual bowls. Remove the heads from the prawns and squeeze all the wonderful juices into the sauce.
Savoy cabbage and smoked bacon soup recipe
 1 tbsp olive oil1 clove garlic, chopped2 baby leeks, finely chopped3 rashers bacon, finely chopped½ Savoy cabbage, shredded500ml/18fl oz hot chicken stock 1 tbsp olive oil 1 clove garlic, chopped 2 baby leeks, finely chopped 3 rashers bacon, finely chopped ½ Savoy cabbage, shredded 500ml/18fl oz hot chicken stock 2 tbsp fresh parsley, finely chopped2 tbsp olive oilsalt and freshly ground black pepper 2 tbsp fresh parsley, finely chopped 2 tbsp olive oil salt and freshly ground black pepper Method To make the soup, heat the olive oil in a saucepan over a medium heat. Add the garlic and leeks and fry 2-3 minutes.Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon.Add the cabbage and fry, stirring regularly, for 2-3 minutes, until soft.Add the chicken stock and bring to the boil, then reduce the heat and simmer for 10 minutes.Use a hand-blender to liquidise the soup and season, to taste, with salt and freshly ground black pepper.To make the parsley oil, place the chopped parsley and the olive oil in a bowl and season, to taste, with salt and freshly ground black pepper.To serve, pour the soup into a warm bowl and drizzle with the parsley oil. To make the soup, heat the olive oil in a saucepan over a medium heat. Add the garlic and leeks and fry 2-3 minutes. To make the soup, heat the olive oil in a saucepan over a medium heat. Add the garlic and leeks and fry 2-3 minutes. Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon. Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon. Add the cabbage and fry, stirring regularly, for 2-3 minutes, until soft. Add the cabbage and fry, stirring regularly, for 2-3 minutes, until soft. Add the chicken stock and bring to the boil, then reduce the heat and simmer for 10 minutes. Add the chicken stock and bring to the boil, then reduce the heat and simmer for 10 minutes. Use a hand-blender to liquidise the soup and season, to taste, with salt and freshly ground black pepper. Use a hand-blender to liquidise the soup and season, to taste, with salt and freshly ground black pepper. To make the parsley oil, place the chopped parsley and the olive oil in a bowl and season, to taste, with salt and freshly ground black pepper. To make the parsley oil, place the chopped parsley and the olive oil in a bowl and season, to taste, with salt and freshly ground black pepper. To serve, pour the soup into a warm bowl and drizzle with the parsley oil. To serve, pour the soup into a warm bowl and drizzle with the parsley oil.
Scallops with hazelnut butter recipe
 6 scallops, in their shells1 tbsp fresh coriander leaves3 garlic cloves2 shallots55g/2oz butter, softened1 lemon, juice only2 tbsp ground hazelnutssea salt and freshly ground black pepper 6 scallops, in their shells 1 tbsp fresh coriander leaves 3 garlic cloves 2 shallots 55g/2oz butter, softened 1 lemon, juice only 2 tbsp ground hazelnuts sea salt and freshly ground black pepper Method Open the scallops and rinse away any grit. Discard the top half of the shell (the half without the scallop attached). Cut the tendon that holds the scallop flesh to the shell, but leave the flesh in place. Place the scallop in its shell on a baking sheet. Repeat with the remaining scallops.Chop the coriander, garlic and shallots. Add to the softened butter and stir in the lemon juice and ground hazelnuts.Mix in a very little crushed sea salt and pepper.Place equal amounts of the butter and hazelnut mixture onto the scallop shells.Place under a grill at its highest setting and cook for 2-3 minutes, or until the scallop is sizzling and just cooked through. Take great care not to overcook the scallops. Open the scallops and rinse away any grit. Discard the top half of the shell (the half without the scallop attached). Cut the tendon that holds the scallop flesh to the shell, but leave the flesh in place. Place the scallop in its shell on a baking sheet. Repeat with the remaining scallops. Open the scallops and rinse away any grit. Discard the top half of the shell (the half without the scallop attached). Cut the tendon that holds the scallop flesh to the shell, but leave the flesh in place. Place the scallop in its shell on a baking sheet. Repeat with the remaining scallops. Chop the coriander, garlic and shallots. Add to the softened butter and stir in the lemon juice and ground hazelnuts. Chop the coriander, garlic and shallots. Add to the softened butter and stir in the lemon juice and ground hazelnuts. Mix in a very little crushed sea salt and pepper. Mix in a very little crushed sea salt and pepper. Place equal amounts of the butter and hazelnut mixture onto the scallop shells. Place equal amounts of the butter and hazelnut mixture onto the scallop shells. Place under a grill at its highest setting and cook for 2-3 minutes, or until the scallop is sizzling and just cooked through. Take great care not to overcook the scallops. Place under a grill at its highest setting and cook for 2-3 minutes, or until the scallop is sizzling and just cooked through. Take great care not to overcook the scallops.
Scallops with leek and chestnut recipe
 Earthy chestnuts and sweet scallops are a match made in heaven in this simple starter served with a creamy sauce. 3 tbsp olive oil3 garlic cloves, crushed2 leeks, white part only, rinsed and sliced2 spring onions, sliced25g/1oz fresh ginger, peeled and chopped finely200ml/7fl oz white wine400g/14oz pre-cooked and peeled chestnuts200ml/7fl oz whipping cream18 scallops in the shell, cleaned, roes removedsalt and freshly ground black pepper 3 tbsp olive oil 3 garlic cloves, crushed 2 leeks, white part only, rinsed and sliced 2 spring onions, sliced 25g/1oz fresh ginger, peeled and chopped finely 200ml/7fl oz white wine 400g/14oz pre-cooked and peeled chestnuts 200ml/7fl oz whipping cream 18 scallops in the shell, cleaned, roes removed salt and freshly ground black pepper Method Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes. Add the wine and chestnuts and cook for another five minutes.Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper.Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side.To serve, pile the chestnuts onto each plate and top with three scallops per serving. Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes. Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes. Add the wine and chestnuts and cook for another five minutes. Add the wine and chestnuts and cook for another five minutes. Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper. Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper. Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side. Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side. To serve, pile the chestnuts onto each plate and top with three scallops per serving. To serve, pile the chestnuts onto each plate and top with three scallops per serving.