ademchaoua/GeneralTextCorpus huggingface dataset:
Hearty tomato soup recipe
 Tomato soup is a true crowd-pleaser, and even more so when made with chunks of streaky bacon and pinto beans. 2 tbsp olive oil10 rashers smoked streaky bacon, roughly chopped5 red onions, roughly chopped15 medium tomatoes2 tsp smoked paprika3 star anisesalt and freshly ground black pepper1 x 400g/14oz can pinto beans 2 tbsp olive oil 10 rashers smoked streaky bacon, roughly chopped 5 red onions, roughly chopped 15 medium tomatoes 2 tsp smoked paprika 3 star anise salt and freshly ground black pepper 1 x 400g/14oz can pinto beans Method Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper.Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes.If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil.
Texas-style espresso BBQ sauce recipe
 Give your barbecue a boost with this caffeine-injected dark barbecue sauce. 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 tbsp garlic powder 1 tbsp mustard powder 1 tbsp onion powder 1 tbsp smoked paprika ½ tbsp chilli powder 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 tbsp garlic powder 1 tbsp mustard powder 1 tbsp onion powder 1 tbsp smoked paprika ½ tbsp chilli powder Method Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving.
Jerk barbecue-style ribs with coleslaw recipe
 Sweet, sticky and spicy with a splash of rum to get you in the mood for some flavourful food! A side of crunchy coleslaw helps cool down those spicy kicks. 500g/1lb 2oz pork ribs 1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp allspice 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried red chilli flakes 250g/9oz jerk barbecue sauce 25ml/1fl oz white rum 500g/1lb 2oz pork ribs 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp allspice 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried red chilli flakes 250g/9oz jerk barbecue sauce 25ml/1fl oz white rum ⅓ white cabbage, thinly sliced ⅓ red cabbage, thinly sliced 1 spring onion, thinly sliced 1 carrot, grated 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp runny honey 4 tbsp mayonnaise ⅓ white cabbage, thinly sliced ⅓ red cabbage, thinly sliced 1 spring onion, thinly sliced 1 carrot, grated 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp runny honey 4 tbsp mayonnaise Method To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together.Serve the ribs with the coleslaw on the side. To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together. Serve the ribs with the coleslaw on the side. Serve the ribs with the coleslaw on the side.
Japanese-style spicy miso BBQ sauce recipe
 Give your barbecue a total umami hit with the combination of smoked miso and Korean gochujang fermented chilli paste. Ingredients 300g/10½oz smoked miso90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil3 tbsp soy sauce20g/¾oz caster sugar45g/1¾oz honey20g/¾oz garlic, grated30g/1oz root ginger, grated1 small apple, peeled and grated 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated 30g/1oz root ginger, grated 1 small apple, peeled and grated Method Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Related recipes This recipe is from...
Christmas bread sauce recipe
 A simple bread sauce, perfect for using up leftover loaves. For your big Christmas day or a winter Sunday roast. 650ml/1¼ pint whole milk 50g/1¾oz salted butter1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left2 sprigs of thyme150g/5½oz old sourdough, cut into cubes with the crust removedfreshly grated nutmeg 650ml/1¼ pint whole milk 50g/1¾oz salted butter 1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left 2 sprigs of thyme 150g/5½oz old sourdough, cut into cubes with the crust removed freshly grated nutmeg Method In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread.Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread. In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread. Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce.
Easy bread sauce recipe
Make ahead and freezing tips If you are making this a day or two before you want to eat it, make the sauce a little looser than normal as it will thicken further when reheated. Reheat in a saucepan over the hob or a bowl in the microwave. Bread sauce freezes very well for up to 2 months, so next time you have some white bread spare, whizz up some crumbs to make your Christmas bread sauce. Make the bread sauce according to the recipe then cool thoroughly. Transfer to a lidded freezer-proof container, cover, label and freeze. Thaw overnight in the fridge then reheat in a non-stick saucepan with extra milk over a low heat until hot throughout. You can also reheat in the microwave on HIGH, stirring regularly. If you have leftover bread sauce on Christmas day, you can keep it covered in the fridge for a couple of days and serve gently warmed in a saucepan or microwave, with cold meats, or reheated turkey and trimmings. Ingredient swaps White bread works best for bread sauce, but brown breadcrumbs can also be used for a more earthy flavour. For an extra rich bread sauce, swap some of the milk for cream instead. A little freshly grated nutmeg or a pinch of ground mace make a delicious addition. If you don’t have any cloves, try using a pinch of ground allspice instead. The flavour isn’t quite the same, but it has a similar warm undertone. Why do we have bread sauce at Christmas? It is a classic accompaniment to roasted poultry, such as turkey or chicken. Breadcrumbs act as a thickener and also make the sauce (and meal) more filling, so a smaller amount of meat goes further. It’s also worth noting that traditionally it was a good sauce to serve with lean meat that might otherwise be dry – especially when cooked in old fashioned range or over an open fire.
Homemade cranberry sauce recipe
 This cranberry sauce is in the tradition of Cumberland sauce, bursting with citrus flavours, fruit and spices. 450g/1lb fresh cranberries300ml/10fl oz ruby port115g/4oz caster sugar125ml/4fl oz fresh orange juice1 tsp cornflour1 tsp English mustard powder1 tsp lemon juicepinch of ground cloves75g/3oz sultanas55g/2oz flaked almonds1 tbsp grated orange rind1 tsp grated lemon rindsalt 450g/1lb fresh cranberries 300ml/10fl oz ruby port 115g/4oz caster sugar 125ml/4fl oz fresh orange juice 1 tsp cornflour 1 tsp English mustard powder 1 tsp lemon juice pinch of ground cloves 75g/3oz sultanas 55g/2oz flaked almonds 1 tbsp grated orange rind 1 tsp grated lemon rind salt Method Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey.
Sticky cranberry sausages recipe
 Make a trayful of sticky, sweet-tart cocktail sausages to pass around as Christmas party food or as an alternative to pigs in blankets at the dinner table. 2 red onions, sliced2 tbsp olive oil400g/14oz uncooked cocktail sausages1 heaped tbsp cranberry jelly200g/7oz fresh or frozen cranberries1 clementine, zest only 2 red onions, sliced 2 tbsp olive oil 400g/14oz uncooked cocktail sausages 1 heaped tbsp cranberry jelly 200g/7oz fresh or frozen cranberries 1 clementine, zest only Method Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. As the sausages start to brown, add the jelly and cranberriesCook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Grate over the clementine zest and serve. Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. As the sausages start to brown, add the jelly and cranberries As the sausages start to brown, add the jelly and cranberries Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Grate over the clementine zest and serve. Grate over the clementine zest and serve.
Vegetarian gravy recipe
 Don't think you can make mouthwatering gravy without meat juices? This veggie gravy recipe will prove you wrong! 1 small onion1 stick of celery1 medium carrot1 tbsp vegetable oil or a good knob of butter2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs1 bay leaf1 tbsp tomato purée1 tbsp plain flour500ml/18fl oz vegetable stock, homemade or made from 1 stock cube50ml/2fl oz sweet sherry, brandy or wine of choice1 tsp yeast extract or 1 tbsp soy saucesalt and pepper 1 small onion 1 stick of celery 1 medium carrot 1 tbsp vegetable oil or a good knob of butter 2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs 1 bay leaf 1 tbsp tomato purée 1 tbsp plain flour 500ml/18fl oz vegetable stock, homemade or made from 1 stock cube 50ml/2fl oz sweet sherry, brandy or wine of choice 1 tsp yeast extract or 1 tbsp soy sauce salt and pepper Method Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown.Add the tomato purée and fry for 30 seconds.Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps.Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce.Pour through a sieve into a clean pan. Season with salt and pepper before serving. Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown. Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown. Add the tomato purée and fry for 30 seconds. Add the tomato purée and fry for 30 seconds. Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps. Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps. Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce. Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce. Pour through a sieve into a clean pan. Season with salt and pepper before serving. Pour through a sieve into a clean pan. Season with salt and pepper before serving. Recipe tips To thicken your gravy further, at the end stir in mashed boiled potato (or leftover mash).
Chipotle barbecue sauce recipe
 Making your own barbecue sauce at home is easy and makes all the difference. 1 tbsp molasses30g/1oz soft dark brown sugar40ml/1½fl oz hoisin sauce20ml/¾fl oz oyster sauce3 tbsp soy sauce2–3 tbsp dry sherry1 knob of ginger, peeled and grated3 garlic cloves, grated2 tsp Chinese five-spice powder2 ancho or chipotle chillies, rehydrated 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3 tbsp soy sauce 2–3 tbsp dry sherry 1 knob of ginger, peeled and grated 3 garlic cloves, grated 2 tsp Chinese five-spice powder 2 ancho or chipotle chillies, rehydrated Method Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks.
Crab salad recipe
 This salad contains white and brown crab meat and is served with crispy Little Gem lettuce leaves. 200g/7oz fresh picked white crab meat 1 tbsp chopped fresh tarragon1 tbsp chopped fresh chervil 1 tbsp snipped fresh chives1 lemon, juice onlypinch of cayenne pepper 1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz fresh picked white crab meat 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chervil 1 tbsp snipped fresh chives 1 lemon, juice only pinch of cayenne pepper 1 tbsp olive oil salt and freshly ground black pepper 200g/7oz fresh picked brown crab meat 1 tbsp tomato ketchup ½ tsp Dijon mustard ½ tsp horseradish sauce 1 tsp anchovy essence 2 tsp cognac salt and freshly ground black pepper 200g/7oz fresh picked brown crab meat 1 tbsp tomato ketchup ½ tsp Dijon mustard ½ tsp horseradish sauce 1 tsp anchovy essence 2 tsp cognac salt and freshly ground black pepper 2 Little Gem lettuces, chopped 1 tbsp olive oil1 tsp moscatel vinegar200g/7oz roasted red peppers, cut into strips 2 Little Gem lettuces, chopped 1 tbsp olive oil 1 tsp moscatel vinegar 200g/7oz roasted red peppers, cut into strips Method To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside.To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside. To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve.
Celeriac remoulade recipe
 This remoulade recipe is the perfect way to use celeriac. It's great as a starter with charcuterie or smoked fish. ½ small celeriac, cut into thin strips½ lemon, juice only2 tbsp double cream 3 tbsp good-quality mayonnaise2 tsp Dijon mustardsalt and white pepper ½ small celeriac, cut into thin strips ½ lemon, juice only 2 tbsp double cream 3 tbsp good-quality mayonnaise 2 tsp Dijon mustard salt and white pepper Method Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.Mix the double cream, mayonnaise and mustard together then stir into the celeriac.Season with salt and white pepper.Place in the fridge for a couple of hours for the flavours to develop before serving. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Season with salt and white pepper. Season with salt and white pepper. Place in the fridge for a couple of hours for the flavours to develop before serving. Place in the fridge for a couple of hours for the flavours to develop before serving.