ademchaoua/GeneralTextCorpus huggingface dataset:
Chimichurri sauce recipe
 A speciality of Argentina and Uruguay, where chimichurri sauce is served over grilled, roasted or barbecued meat. It’s also great with poultry or fish, or used as a marinade. 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano2 garlic cloves, crushed1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste2 tbsp red wine vinegar½ tsp flaked sea salt or ¼ tsp fine sea salt125ml/4fl oz extra virgin olive oil or mild olive oil ground black pepper 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped 1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano 2 garlic cloves, crushed 1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste 2 tbsp red wine vinegar ½ tsp flaked sea salt or ¼ tsp fine sea salt 125ml/4fl oz extra virgin olive oil or mild olive oil ground black pepper Method Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt.Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed.Cover and set aside for at least 30 minutes to allow the flavours to infuse. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt. Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt. Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed. Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed. Cover and set aside for at least 30 minutes to allow the flavours to infuse. Cover and set aside for at least 30 minutes to allow the flavours to infuse. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days. Recipe tips To make this sauce in a food processor, add all the ingredients and blitz until thoroughly combined. Adjust the seasoning to taste and leave to stand for at least 30 minutes before serving. You can use white wine vinegar or cider vinegar instead of red wine vinegar.
Waggoners rice recipe
 This sticky rice dish is known as Arroz carreteiro in Brazil and was traditionally made in iron pots. This recipe uses up leftover meat from a barbecue, such as steak or chicken, which has grill marks from the barbecue. 250g/9oz jasmine rice50ml/2fl oz olive oil2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta1 onion, chopped4 garlic cloves, smashed2 red chillies, chopped1 spicy raw sausage1 bunch spring onions, chopped500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped1 litre/1¾ pint chicken or beef stockchopped fresh flatleaf parsley, to garnish150g/5½oz jar roasted red peppers, choppedgrated Parmesan, to garnish 250g/9oz jasmine rice 50ml/2fl oz olive oil 2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta 1 onion, chopped 4 garlic cloves, smashed 2 red chillies, chopped 1 spicy raw sausage 1 bunch spring onions, chopped 500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped 1 litre/1¾ pint chicken or beef stock chopped fresh flatleaf parsley, to garnish 150g/5½oz jar roasted red peppers, chopped grated Parmesan, to garnish Method Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes.Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately. Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes. Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes. Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately. Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately.
Cassava and cheese fritters (Bolinhos de mandioca e queijo) recipe
 These little Brazilian cheese fritters are perfect for nibbling on a hot summer day with a cold beer. ½kg/1lb 1½oz fresh peeled cassava, fibrous centre removed200g/7¼oz feta cheese4 free-range eggs1 tbsp chopped parsley1 tbsp chopped spring onionsalt and freshly ground black pepper, to tasteoil, for deep-frying ½kg/1lb 1½oz fresh peeled cassava, fibrous centre removed 200g/7¼oz feta cheese 4 free-range eggs 1 tbsp chopped parsley 1 tbsp chopped spring onion salt and freshly ground black pepper, to taste oil, for deep-frying Method Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry.Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well.Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings.Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft.Serve with salsa, or prepare the day before and serve in a bowl of soup. Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry. Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry. Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well. Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey). Add all the other ingredients, except the oil, and mix well. Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings. Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings. Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft. Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft. Serve with salsa, or prepare the day before and serve in a bowl of soup. Serve with salsa, or prepare the day before and serve in a bowl of soup.
Classic mojito recipe
 20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped)1 tbsp caster sugar2-3 tbsp fresh mint leaves, left whole50ml/1¾fl oz Cuban (or other) rum plenty of crushed ice 20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped) 1 tbsp caster sugar 2-3 tbsp fresh mint leaves, left whole 50ml/1¾fl oz Cuban (or other) rum plenty of crushed ice 330ml/12fl oz glassfresh mint sprig to garnish 330ml/12fl oz glass fresh mint sprig to garnish Method Pour the lime juice into the glass.Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.)Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass.Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point.Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Serve with a sprig of mint on top. Pour the lime juice into the glass. Pour the lime juice into the glass. Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.) Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.) Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass. Pour crushed ice over the mint leaves to fill the glass. Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point. Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point. Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy. Serve with a sprig of mint on top. Serve with a sprig of mint on top.
Albondigas recipe
 Serve these Spanish meatballs as part of a tapas spread – perfect alongside chorizo in cider and prawns pil pil. 2 tbsp olive oil1 onion, finely chopped6 garlic cloves, finely chopped1 red pepper, diced1 green pepper, diced1 bay leaf2 fresh thyme sprigs,leaves picked1 tsp smoked paprika1 tsp dried red chilli flakes1 tbsp tomato purée400g tin tomatoessalt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 red pepper, diced 1 green pepper, diced 1 bay leaf 2 fresh thyme sprigs,leaves picked 1 tsp smoked paprika 1 tsp dried red chilli flakes 1 tbsp tomato purée 400g tin tomatoes salt and freshly ground black pepper 400g/14oz steak mince1 tsp ground cumin1 tsp cayenne pepper15g/½oz breadcrumbs1 free-range egg, beaten2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz steak mince 1 tsp ground cumin 1 tsp cayenne pepper 15g/½oz breadcrumbs 1 free-range egg, beaten 2 tbsp olive oil salt and freshly ground black pepper Method To make the albondigas sauce, place the oil in a saucepan over a medium heat then fry the onions, garlic and peppers together with the bay and thyme.Add the smoked paprika, dried red chilli flakes and tomato purée, then the tomatoes. Cook gently for around 1 hour until thick. Season well with salt and freshly ground black pepper. Keep warm.Meanwhile, to make the albondigas, in a bowl mix together all the ingredients apart from the olive oil. Season well with salt and black pepper. Roll the mixture into 8 golf ball-sized balls. Heat the olive oil in a frying pan over a medium-high heat, then add the albondigas and fry all over for about 4 minutes or until cooked through. Serve with the albondigas sauce. To make the albondigas sauce, place the oil in a saucepan over a medium heat then fry the onions, garlic and peppers together with the bay and thyme. To make the albondigas sauce, place the oil in a saucepan over a medium heat then fry the onions, garlic and peppers together with the bay and thyme. Add the smoked paprika, dried red chilli flakes and tomato purée, then the tomatoes. Cook gently for around 1 hour until thick. Season well with salt and freshly ground black pepper. Keep warm. Add the smoked paprika, dried red chilli flakes and tomato purée, then the tomatoes. Cook gently for around 1 hour until thick. Season well with salt and freshly ground black pepper. Keep warm. Meanwhile, to make the albondigas, in a bowl mix together all the ingredients apart from the olive oil. Season well with salt and black pepper. Roll the mixture into 8 golf ball-sized balls. Meanwhile, to make the albondigas, in a bowl mix together all the ingredients apart from the olive oil. Season well with salt and black pepper. Roll the mixture into 8 golf ball-sized balls. Heat the olive oil in a frying pan over a medium-high heat, then add the albondigas and fry all over for about 4 minutes or until cooked through. Serve with the albondigas sauce. Heat the olive oil in a frying pan over a medium-high heat, then add the albondigas and fry all over for about 4 minutes or until cooked through. Serve with the albondigas sauce.
One-pan paprika chicken recipe
Chicken thighs can vary in size, so aim to cook 2–3 per person – as long as they fit in your air fryer. The timings given here should cook the chicken perfectly, but as air fryers vary so much, it’s best to test the chicken is ready by using a digital thermometer (it will need to be 75C). You could also pierce the thickest part of the meat with the tip of a knife. The chicken should be steaming hot throughout, any juices should run clear and there should be no pinkness remaining. If the chicken needs further cooking, but the chorizo is ready, simply put the chorizo to one side and return the chicken to the air fryer for 1–2 minutes more or until thoroughly cooked. Make sure you choose a smoked paprika as it will add lots of flavour. If you like a bit of spice, pick a hot smoked paprika. If you only have the sweet, mild version, add a small pinch of chilli powder too. The chorizo used in this recipe is the ready-sliced kind found with the sliced ham in the supermarket, rather than sausage-shaped. It cooks quickly and crisps up beautifully in an air fryer. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Chorizo in cider recipe
 This quick and easy to make tapas dish is best served with fresh bread and plenty of sunshine. 2 tbsp olive oil2 cooking chorizos (fresh not cured), sliced2 garlic cloves, smashed250ml/9fl oz dry cider1 bay leaf1 tbsp chopped fresh parsleysalt 2 tbsp olive oil 2 cooking chorizos (fresh not cured), sliced 2 garlic cloves, smashed 250ml/9fl oz dry cider 1 bay leaf 1 tbsp chopped fresh parsley salt Method Heat some olive oil in a pan and add the sliced chorizo. Cook until crisp on both sides then add the garlic and cook for 2 minutes. Add the cider and bay leaf to the pan and simmer gently for 15–20 minutes until the sauce is sticky. Add the salt and parsley, then serve. Heat some olive oil in a pan and add the sliced chorizo. Cook until crisp on both sides then add the garlic and cook for 2 minutes. Heat some olive oil in a pan and add the sliced chorizo. Cook until crisp on both sides then add the garlic and cook for 2 minutes. Add the cider and bay leaf to the pan and simmer gently for 15–20 minutes until the sauce is sticky. Add the salt and parsley, then serve. Add the cider and bay leaf to the pan and simmer gently for 15–20 minutes until the sauce is sticky. Add the salt and parsley, then serve.
Prawns pil pil recipe
 Simple, fresh and full of flavour, this easy tapas dish works wonderfully alongside chorizo in cider and albondigas. 2 tbsp olive oil6 large raw prawns, shells on4 garlic cloves, thinly sliced1 red chilli, finely chopped½ tsp smoked paprikasalt and freshly ground black pepper 2 tbsp olive oil 6 large raw prawns, shells on 4 garlic cloves, thinly sliced 1 red chilli, finely chopped ½ tsp smoked paprika salt and freshly ground black pepper Method Heat a medium frying pan over a high heat until piping hot. Add the olive oil and the prawns, cook on both sides until pink and cooked through, then immediately add the garlic and chilli.Cook for another minute to crisp the garlic and chilli, then season with salt and pepper and serve with the smoked paprika sprinkled over. Heat a medium frying pan over a high heat until piping hot. Add the olive oil and the prawns, cook on both sides until pink and cooked through, then immediately add the garlic and chilli. Heat a medium frying pan over a high heat until piping hot. Add the olive oil and the prawns, cook on both sides until pink and cooked through, then immediately add the garlic and chilli. Cook for another minute to crisp the garlic and chilli, then season with salt and pepper and serve with the smoked paprika sprinkled over. Cook for another minute to crisp the garlic and chilli, then season with salt and pepper and serve with the smoked paprika sprinkled over.
Garlic mushrooms recipe
 You won't be able to stop eating these hot, garlicky mushrooms. You can make this dish with white button mushrooms, but it is more interesting to mix it up with chestnut mushrooms, portobellini and others. 2 tbsp olive oil 4 garlic cloves, finely sliced500g/1lb 2oz mixed mushrooms, larger ones halved or sliced2 tbsp sherry vinegarsalt and freshly ground black pepper 2 tbsp olive oil 4 garlic cloves, finely sliced 500g/1lb 2oz mixed mushrooms, larger ones halved or sliced 2 tbsp sherry vinegar salt and freshly ground black pepper drizzle olive oilpinch hot paprikasmall bunch parsley or coriander, finely chopped drizzle olive oil pinch hot paprika small bunch parsley or coriander, finely chopped Method Heat the olive oil in a large frying pan. Add the garlic and fry, stirring constantly, for 1 minute. Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned – if cooked on a high enough heat they should not give out any liquid – if they do, continue to cook until the pan is dry.Season with salt and pepper, then pour in two tablespoons of the sherry vinegar – the pan should sizzle. Continue to cook until most of the liquid has evaporated.Serve with another drizzle of olive oil, a light sprinkling of paprika and plenty of parsley or coriander. Heat the olive oil in a large frying pan. Add the garlic and fry, stirring constantly, for 1 minute. Heat the olive oil in a large frying pan. Add the garlic and fry, stirring constantly, for 1 minute. Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned – if cooked on a high enough heat they should not give out any liquid – if they do, continue to cook until the pan is dry. Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned – if cooked on a high enough heat they should not give out any liquid – if they do, continue to cook until the pan is dry. Season with salt and pepper, then pour in two tablespoons of the sherry vinegar – the pan should sizzle. Continue to cook until most of the liquid has evaporated. Season with salt and pepper, then pour in two tablespoons of the sherry vinegar – the pan should sizzle. Continue to cook until most of the liquid has evaporated. Serve with another drizzle of olive oil, a light sprinkling of paprika and plenty of parsley or coriander. Serve with another drizzle of olive oil, a light sprinkling of paprika and plenty of parsley or coriander.
Duck massaman curry recipe
 Making your own curry paste takes this easy curry to new heights. Store any leftover paste in a sealed container in the freezer. 1 tsp shrimp paste 30g/1oz toasted peanuts. roughly chopped1 banana shallot, finely chopped2 garlic cloves, finely chopped1 red chilli, finely chopped1 thumb-sized piece fresh root ginger, peeled and finely chopped2 lemongrass sticks, finely chopped1 tsp tamarind pastepinch mace pinch nutmeg pinch ground cinnamon 1 tsp palm sugar 1–2 tbsp fish sauce 1 tsp coriander seeds 1 tsp cumin seeds 2 cloves 2 tbsp vegetable oil 1 tsp shrimp paste 30g/1oz toasted peanuts. roughly chopped 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 thumb-sized piece fresh root ginger, peeled and finely chopped 2 lemongrass sticks, finely chopped 1 tsp tamarind paste pinch mace pinch nutmeg pinch ground cinnamon 1 tsp palm sugar 1–2 tbsp fish sauce 1 tsp coriander seeds 1 tsp cumin seeds 2 cloves 2 tbsp vegetable oil 2 onions, finely chopped 2 bay leaves 2 cardamom pods1 star anise1 large potato, peeled and cut into rough chunks 1 tbsp palm sugar2–3 tbsp curry paste, from above 500ml/18fl oz coconut milk 2 duck breasts, cut into cubes 2 onions, finely chopped 2 bay leaves 2 cardamom pods 1 star anise 1 large potato, peeled and cut into rough chunks 1 tbsp palm sugar 2–3 tbsp curry paste, from above 500ml/18fl oz coconut milk 2 duck breasts, cut into cubes 50g/1¾oz roasted peanuts, roughly chopped 1 bunch coriander, finely chopped cooked rice 50g/1¾oz roasted peanuts, roughly chopped 1 bunch coriander, finely chopped cooked rice Method To make the curry paste, put all the ingredients into a food processor and blend to a paste. Set aside. Heat the vegetable oil in a large, deep pan. Sauté the onion and spices until softened. Add the potatoes, palm sugar and curry paste and stir well. Pour in the coconut milk and simmer for 15–20 minutes, or until the potatoes are almost soft. Add the duck and simmer for 5–6 minutes. (Don’ let it boil.)Garnish with the fresh coriander and peanuts and serve with rice. To make the curry paste, put all the ingredients into a food processor and blend to a paste. Set aside. To make the curry paste, put all the ingredients into a food processor and blend to a paste. Set aside. Heat the vegetable oil in a large, deep pan. Sauté the onion and spices until softened. Add the potatoes, palm sugar and curry paste and stir well. Heat the vegetable oil in a large, deep pan. Sauté the onion and spices until softened. Add the potatoes, palm sugar and curry paste and stir well. Pour in the coconut milk and simmer for 15–20 minutes, or until the potatoes are almost soft. Pour in the coconut milk and simmer for 15–20 minutes, or until the potatoes are almost soft. Add the duck and simmer for 5–6 minutes. (Don’ let it boil.) Add the duck and simmer for 5–6 minutes. (Don’ let it boil.) Garnish with the fresh coriander and peanuts and serve with rice. Garnish with the fresh coriander and peanuts and serve with rice.