ademchaoua/GeneralTextCorpus huggingface dataset:
Sweet-and-sour pork medallions with spicy leeks recipe
 2 tbsp olive oil100g/3½oz pork filletsalt and freshly ground black pepper 2 tbsp olive oil 100g/3½oz pork fillet salt and freshly ground black pepper 2 tbsp olive oil¼ leek, finely sliced¼ red pepper, finely chopped4-5 drops Tabasco sauce100ml/3½fl oz chicken stock 2 tbsp olive oil ¼ leek, finely sliced ¼ red pepper, finely chopped 4-5 drops Tabasco sauce 100ml/3½fl oz chicken stock ½ red chilli, finely chopped1 garlic clove, finely chopped2 tbsp soy sauce1 tbsp olive oil1 tbsp honey ½ red chilli, finely chopped 1 garlic clove, finely chopped 2 tbsp soy sauce 1 tbsp olive oil 1 tbsp honey fresh parsley fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the pork, heat the oil in an ovenproof frying pan and season the meat with salt and freshly ground black pepper. Fry on all sides for 2-3 minutes, or until browned all over. Transfer to the oven to roast for 8-10 minutes, or until cooked through. Set aside on a warm plate to rest.For the leeks, heat the oil in a pan and fry the leeks and red pepper for 3-4 minutes, or until softened, then add the Tabasco sauce and stock and cook for a further 4-5 minutes.For the dressing, place all of the dressing ingredients into a pan and warm through for 4-5 minutes, mixing well to combine. Spoon the leeks onto a serving plate, slice the pork into thick medallions and place on top of the leeks. Spoon the dressing over the pork and around the edges of the plate and garnish with fresh parsley. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pork, heat the oil in an ovenproof frying pan and season the meat with salt and freshly ground black pepper. Fry on all sides for 2-3 minutes, or until browned all over. Transfer to the oven to roast for 8-10 minutes, or until cooked through. Set aside on a warm plate to rest. For the pork, heat the oil in an ovenproof frying pan and season the meat with salt and freshly ground black pepper. Fry on all sides for 2-3 minutes, or until browned all over. Transfer to the oven to roast for 8-10 minutes, or until cooked through. Set aside on a warm plate to rest. For the leeks, heat the oil in a pan and fry the leeks and red pepper for 3-4 minutes, or until softened, then add the Tabasco sauce and stock and cook for a further 4-5 minutes. For the leeks, heat the oil in a pan and fry the leeks and red pepper for 3-4 minutes, or until softened, then add the Tabasco sauce and stock and cook for a further 4-5 minutes. For the dressing, place all of the dressing ingredients into a pan and warm through for 4-5 minutes, mixing well to combine. For the dressing, place all of the dressing ingredients into a pan and warm through for 4-5 minutes, mixing well to combine. Spoon the leeks onto a serving plate, slice the pork into thick medallions and place on top of the leeks. Spoon the dressing over the pork and around the edges of the plate and garnish with fresh parsley. Spoon the leeks onto a serving plate, slice the pork into thick medallions and place on top of the leeks. Spoon the dressing over the pork and around the edges of the plate and garnish with fresh parsley.
Meen molee (Fish curry cooked in coconut) recipe
 3 garlic cloves3 green finger chillies5cm/2in piece root ginger, peeled3 tbsp groundnut oil1 small onion, finely sliced5-6 curry leaves ¼ tsp ground turmeric ¼ tsp salt 200ml/7fl oz coconut milk 155ml/6fl oz boiling water500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces2 medium tomatoes, coarsely chopped 3 garlic cloves 3 green finger chillies 5cm/2in piece root ginger, peeled 3 tbsp groundnut oil 1 small onion, finely sliced 5-6 curry leaves ¼ tsp ground turmeric ¼ tsp salt 200ml/7fl oz coconut milk 155ml/6fl oz boiling water 500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces 2 medium tomatoes, coarsely chopped basmati rice basmati rice Method Place the garlic, chillies, and ginger together in a food processor and process until smooth.Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes. Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.Garnish with the remaining chopped tomato.Serve with basmati rice. Place the garlic, chillies, and ginger together in a food processor and process until smooth. Place the garlic, chillies, and ginger together in a food processor and process until smooth. Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat. Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat. Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water. Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water. Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes. Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes. Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes. Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes. Garnish with the remaining chopped tomato. Garnish with the remaining chopped tomato. Serve with basmati rice. Serve with basmati rice.
Bill Granger's caramel chicken recipe
 8 chicken thigh fillets, skinless, chopped in half1 tbsp vegetable oil1 red onion, sliced 3 garlic cloves, sliced55ml/2fl oz dark soy sauce110g/4oz brown sugar55ml/2fl oz Thai fish saucesteamed rice, to servesteamed green vegetables, to serve 8 chicken thigh fillets, skinless, chopped in half 1 tbsp vegetable oil 1 red onion, sliced 3 garlic cloves, sliced 55ml/2fl oz dark soy sauce 110g/4oz brown sugar 55ml/2fl oz Thai fish sauce steamed rice, to serve steamed green vegetables, to serve Method Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken. Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.Add the fish sauce and stir to combine. Place in a serving dish and serve with steamed rice and green vegetables. Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken. Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken. Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine. Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy. Add the fish sauce and stir to combine. Place in a serving dish and serve with steamed rice and green vegetables. Add the fish sauce and stir to combine. Place in a serving dish and serve with steamed rice and green vegetables.
Microwave jambalaya recipe
 A super-simple Cajun-inspired jambalaya cooked in the microwave. Perfect for students and working lunches. Recipe tested using a 800W microwave. 90g/3¼oz quick-cook rice½ stock cube or stock pot ¼ tsp chilli powder or cayenne pepper¼ ring of chorizo (about 7cm/3in), sliced½ red pepper, deseeded and sliced1–2 tbsp tomato puréefresh coriander leaves, to servesalt, to taste 90g/3¼oz quick-cook rice ½ stock cube or stock pot ¼ tsp chilli powder or cayenne pepper ¼ ring of chorizo (about 7cm/3in), sliced ½ red pepper, deseeded and sliced 1–2 tbsp tomato purée fresh coriander leaves, to serve salt, to taste Method Put the rice, stock cube and a pinch of salt in a microwavable bowl and cover with 410ml/14fl oz water. Microwave for 2 minutes, stir, and then microwave for the cooking time suggested on the rice packet, or until cooked and fluffy. Check occasionally and add more water if needed.Put the chilli powder, chorizo and pepper in a microwavable bowl and microwave for 2 minutes. Stir in the tomato purée and cooked rice. Garnish with coriander and serve. Put the rice, stock cube and a pinch of salt in a microwavable bowl and cover with 410ml/14fl oz water. Microwave for 2 minutes, stir, and then microwave for the cooking time suggested on the rice packet, or until cooked and fluffy. Check occasionally and add more water if needed. Put the rice, stock cube and a pinch of salt in a microwavable bowl and cover with 410ml/14fl oz water. Microwave for 2 minutes, stir, and then microwave for the cooking time suggested on the rice packet, or until cooked and fluffy. Check occasionally and add more water if needed. Put the chilli powder, chorizo and pepper in a microwavable bowl and microwave for 2 minutes. Stir in the tomato purée and cooked rice. Garnish with coriander and serve. Put the chilli powder, chorizo and pepper in a microwavable bowl and microwave for 2 minutes. Stir in the tomato purée and cooked rice. Garnish with coriander and serve. Recipe tips Add any frozen vegetables you like, such as peas, beans or sliced carrots, to the chorizo mixture.
Simple sausage plait recipe
 This sausage plait recipe uses shop-bought pastry and simple ingredients, making it very easy to put together. 1 x 375g/13oz packet readymade puff pastry1 tbsp butter1 small onion, diced1k/2¼lb good sausage meat1 free-range egg, beaten 1 x 375g/13oz packet readymade puff pastry 1 tbsp butter 1 small onion, diced 1k/2¼lb good sausage meat 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a rectangle about 25cm/10in by 20cm/8in.Heat the butter in a frying pan, and add the onion, cooking until it is softened but not coloured.In a mixing bowl, combine the onion and the sausage meat well.Put the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm/1in apart, 1cm/½in away from the sausage mixture to the edge of the pastry, slanting away from you. Brush with beaten egg.Starting at the end nearest to you, fold the pastry alternately over each other, to give a 'plait' effect. Brush the top with beaten egg.Transfer to a baking tray and bake in the centre of the oven for 40 minutes, reducing the temperature to 150C/130C Fan/Gas 2 after 20 minutes. Serve in slices hot or cold. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a rectangle about 25cm/10in by 20cm/8in. Roll out the pastry into a rectangle about 25cm/10in by 20cm/8in. Heat the butter in a frying pan, and add the onion, cooking until it is softened but not coloured. Heat the butter in a frying pan, and add the onion, cooking until it is softened but not coloured. In a mixing bowl, combine the onion and the sausage meat well. In a mixing bowl, combine the onion and the sausage meat well. Put the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm/1in apart, 1cm/½in away from the sausage mixture to the edge of the pastry, slanting away from you. Brush with beaten egg. Put the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm/1in apart, 1cm/½in away from the sausage mixture to the edge of the pastry, slanting away from you. Brush with beaten egg. Starting at the end nearest to you, fold the pastry alternately over each other, to give a 'plait' effect. Brush the top with beaten egg. Starting at the end nearest to you, fold the pastry alternately over each other, to give a 'plait' effect. Brush the top with beaten egg. Transfer to a baking tray and bake in the centre of the oven for 40 minutes, reducing the temperature to 150C/130C Fan/Gas 2 after 20 minutes. Serve in slices hot or cold. Transfer to a baking tray and bake in the centre of the oven for 40 minutes, reducing the temperature to 150C/130C Fan/Gas 2 after 20 minutes. Serve in slices hot or cold.
Melting moments recipe
 This simply recipe for oaty biscuits is a great way to get kids into the kitchen. They make a great snack too. 200g/7oz butter, softened100g/3½oz caster sugar1 free-range egg, beaten1 tsp vanilla extract250g/9oz self-raising flour140g/5oz oats 200g/7oz butter, softened 100g/3½oz caster sugar 1 free-range egg, beaten 1 tsp vanilla extract 250g/9oz self-raising flour 140g/5oz oats Method Preheat the oven to 180C/200F/Gas 4. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until light and fluffy.Beat in the egg until well combined. Stir in the vanilla and flour until well combined.Divide the dough into 12 equal pieces and roll each piece into a ball.Sprinkle the oats onto a plate, roll the balls in the oats and put them on the baking tray. Squash the balls slightly with your hands.Bake the biscuits for 12–15 minutes, or until pale golden-brown. Preheat the oven to 180C/200F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/200F/Gas 4. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until light and fluffy. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg until well combined. Stir in the vanilla and flour until well combined. Beat in the egg until well combined. Stir in the vanilla and flour until well combined. Divide the dough into 12 equal pieces and roll each piece into a ball. Divide the dough into 12 equal pieces and roll each piece into a ball. Sprinkle the oats onto a plate, roll the balls in the oats and put them on the baking tray. Squash the balls slightly with your hands. Sprinkle the oats onto a plate, roll the balls in the oats and put them on the baking tray. Squash the balls slightly with your hands. Bake the biscuits for 12–15 minutes, or until pale golden-brown. Bake the biscuits for 12–15 minutes, or until pale golden-brown.
Strawberry meringue ice cream recipe
 Children will love making this easy no-churn ice cream recipe. Try using other berries instead of the strawberries. 125ml/4fl oz double cream2 tbsp natural yoghurt4 tsp icing sugar4 large strawberries, mashed1 ready-made meringue nest 125ml/4fl oz double cream 2 tbsp natural yoghurt 4 tsp icing sugar 4 large strawberries, mashed 1 ready-made meringue nest Method Whisk the cream in the bowl until soft peaks form when the whisk is removed.Whisk in the yoghurt and icing sugar. Stir in the strawberries.Crush the meringue into the bowl and stir together gently.Transfer the mixture to a freezerproof container and freeze for at least two hours. Allow to soften slightly before serving. Whisk the cream in the bowl until soft peaks form when the whisk is removed. Whisk the cream in the bowl until soft peaks form when the whisk is removed. Whisk in the yoghurt and icing sugar. Stir in the strawberries. Whisk in the yoghurt and icing sugar. Stir in the strawberries. Crush the meringue into the bowl and stir together gently. Crush the meringue into the bowl and stir together gently. Transfer the mixture to a freezerproof container and freeze for at least two hours. Transfer the mixture to a freezerproof container and freeze for at least two hours. Allow to soften slightly before serving. Allow to soften slightly before serving.
Cucumber ribbon salad with olive and caper dressing recipe
 Ingredients 2 red peppers from a jar1 tbsp black olives2 tbsp capers, drained3 tbsp olive oil1 tbsp white wine vinegar½ lemon, juice only2 tbsp chopped fresh parsley ½ cucumber, de-seeded and cut into ribbons with a peeler 2 red peppers from a jar 1 tbsp black olives 2 tbsp capers, drained 3 tbsp olive oil 1 tbsp white wine vinegar ½ lemon, juice only 2 tbsp chopped fresh parsley ½ cucumber, de-seeded and cut into ribbons with a peeler Method Place all of the ingredients except the cucumber in a food processor and pulse until smooth. Place the cucumber ribbons into a bowl and drizzle over the dressing. Toss well to coat then transfer to a plate to serve. Place all of the ingredients except the cucumber in a food processor and pulse until smooth. Place all of the ingredients except the cucumber in a food processor and pulse until smooth. Place the cucumber ribbons into a bowl and drizzle over the dressing. Toss well to coat then transfer to a plate to serve. Place the cucumber ribbons into a bowl and drizzle over the dressing. Toss well to coat then transfer to a plate to serve. Related recipes
Potato pancake with cheese recipe
 1 potato, peeled and chopped25g/1oz plain flour50ml/2fl oz milksalt and freshly ground black pepper2 tbsp olive oil4 slices mild cheddar 1 potato, peeled and chopped 25g/1oz plain flour 50ml/2fl oz milk salt and freshly ground black pepper 2 tbsp olive oil 4 slices mild cheddar Method Preheat the oven to 180C/350F/Gas 4.Cook the potato in boiling water for 8-10 minutes, or until tender, then drain and mash with a potato masher or fork. Mix in the flour and milk and season, to taste, with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan, shape the potato mixture into four patties and fry for 2-3 minutes on both sides, or until golden-brown and crisp. Place one slice of cheese over each potato patty and place into the oven to cook for 2-3 minutes, or until the cheese is melted and bubbling. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cook the potato in boiling water for 8-10 minutes, or until tender, then drain and mash with a potato masher or fork. Mix in the flour and milk and season, to taste, with salt and freshly ground black pepper. Cook the potato in boiling water for 8-10 minutes, or until tender, then drain and mash with a potato masher or fork. Mix in the flour and milk and season, to taste, with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan, shape the potato mixture into four patties and fry for 2-3 minutes on both sides, or until golden-brown and crisp. Place one slice of cheese over each potato patty and place into the oven to cook for 2-3 minutes, or until the cheese is melted and bubbling. Heat the olive oil in an ovenproof frying pan, shape the potato mixture into four patties and fry for 2-3 minutes on both sides, or until golden-brown and crisp. Place one slice of cheese over each potato patty and place into the oven to cook for 2-3 minutes, or until the cheese is melted and bubbling.
Poached eggs recipe
 Poppy shows us how to make restaurant-worthy perfect poached eggs every time. 1 tbsp white wine vinegar 1–2 free-range eggs per person, as fresh as possible and fridge cold 1 tbsp white wine vinegar 1–2 free-range eggs per person, as fresh as possible and fridge cold Method Fill a small saucepan with water. Add the vinegar and place over a high heat. Once bubbles start to form on the base of the pan, turn the heat down to low. When there are a couple of bubbles coming up from the base of the pan, give the water a little swirl.Crack your cold, fresh eggs into the pan and leave to cook for around 2–3 minutes. Give the egg a little poke to make sure you’re happy with the wobble and then drain on some kitchen paper. Serve them however you like. Fill a small saucepan with water. Add the vinegar and place over a high heat. Once bubbles start to form on the base of the pan, turn the heat down to low. When there are a couple of bubbles coming up from the base of the pan, give the water a little swirl. Fill a small saucepan with water. Add the vinegar and place over a high heat. Once bubbles start to form on the base of the pan, turn the heat down to low. When there are a couple of bubbles coming up from the base of the pan, give the water a little swirl. Crack your cold, fresh eggs into the pan and leave to cook for around 2–3 minutes. Give the egg a little poke to make sure you’re happy with the wobble and then drain on some kitchen paper. Serve them however you like. Crack your cold, fresh eggs into the pan and leave to cook for around 2–3 minutes. Give the egg a little poke to make sure you’re happy with the wobble and then drain on some kitchen paper. Serve them however you like.
Hot and sour chicken broth recipe
 Chicken broth is food for the soul, and this hot and spicy version is sure to give you a boost. 1 tbsp vegetable oil1 boneless chicken thigh, cut into thin strips. 3 Paris brown or shiitake mushrooms, thinly sliced2 garlic cloves, peeled and finely chopped1 tsp finely chopped ginger1 litre/1¾ pints chicken stock 1 free-range egg, beaten 1 tsp sesame oil2 tsp soy sauce 1 tsp chilli oil splash black vinegar 2 spring onions, thinly sliced 1 bird’s-eye red chilli, finely choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 1 boneless chicken thigh, cut into thin strips. 3 Paris brown or shiitake mushrooms, thinly sliced 2 garlic cloves, peeled and finely chopped 1 tsp finely chopped ginger 1 litre/1¾ pints chicken stock 1 free-range egg, beaten 1 tsp sesame oil 2 tsp soy sauce 1 tsp chilli oil splash black vinegar 2 spring onions, thinly sliced 1 bird’s-eye red chilli, finely chopped salt and freshly ground black pepper Method Heat the oil in a saucepan and fry the chicken until cooked through and golden-brown. Remove from the pan and set aside. Add the mushrooms to the pan and fry for a minute, then add the garlic, ginger and stock. Bring to the boil, then simmer for 10 minutes. Mix the egg with the sesame oil, soy sauce, chilli oil and vinegar and pour into the broth, beating as you go. Taste and season with salt and pepper. Ladle into bowls and garnish with the spring onions and chilli. Heat the oil in a saucepan and fry the chicken until cooked through and golden-brown. Remove from the pan and set aside. Heat the oil in a saucepan and fry the chicken until cooked through and golden-brown. Remove from the pan and set aside. Add the mushrooms to the pan and fry for a minute, then add the garlic, ginger and stock. Bring to the boil, then simmer for 10 minutes. Add the mushrooms to the pan and fry for a minute, then add the garlic, ginger and stock. Bring to the boil, then simmer for 10 minutes. Mix the egg with the sesame oil, soy sauce, chilli oil and vinegar and pour into the broth, beating as you go. Taste and season with salt and pepper. Mix the egg with the sesame oil, soy sauce, chilli oil and vinegar and pour into the broth, beating as you go. Taste and season with salt and pepper. Ladle into bowls and garnish with the spring onions and chilli. Ladle into bowls and garnish with the spring onions and chilli.