ademchaoua/GeneralTextCorpus huggingface dataset:
Malaysian fish curry recipe
 Fiery, fragrant and full of flavour – this Malaysian fish curry will become your new favourite dinner. 4 Thai shallots, peeled and chopped 4 garlic cloves2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder 4 Thai shallots, peeled and chopped 4 garlic cloves 2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder 2 tbsp vegetable oil1 onion, sliced1 tsp turmeric 1 tsp fenugreek seeds ½ tbsp mustard seeds 10–15 fresh curry leaves1 tbsp tamarind paste 400ml tin coconut milk3 small Thai aubergines, cut in half 6 okra 3 tomatoes on the vine, chopped 1 whole sea bream on the bone, cut into chunks300g/10½oz fresh tuna, cut into chunks 1 fillet red snapper, cut into chunks 2 tbsp vegetable oil 1 onion, sliced 1 tsp turmeric 1 tsp fenugreek seeds ½ tbsp mustard seeds 10–15 fresh curry leaves 1 tbsp tamarind paste 400ml tin coconut milk 3 small Thai aubergines, cut in half 6 okra 3 tomatoes on the vine, chopped 1 whole sea bream on the bone, cut into chunks 300g/10½oz fresh tuna, cut into chunks 1 fillet red snapper, cut into chunks steamed basmati rice steamed basmati rice Method First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.Serve in four bowls with steamed rice. First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste. First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste. To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring. To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring. Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through. Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through. Serve in four bowls with steamed rice. Serve in four bowls with steamed rice.
Pan-fried fish with green salad and sweet and sour dressing recipe
 60g/2¼oz plain (all-purpose) flour1 tsp sea salt4 firm white fish fillets (such as red snapper)60ml/2¼fl oz oillime halves, to serve 60g/2¼oz plain (all-purpose) flour 1 tsp sea salt 4 firm white fish fillets (such as red snapper) 60ml/2¼fl oz oil lime halves, to serve 2 large fresh red chillies, de-seeded and sliced on the diagonal.15g/½oz fresh coriander leaves12 fresh mint leaves4 shallots finely sliced20 mangetout, blanched and finely sliced1 lime, zest only 2 large fresh red chillies, de-seeded and sliced on the diagonal. 15g/½oz fresh coriander leaves 12 fresh mint leaves 4 shallots finely sliced 20 mangetout, blanched and finely sliced 1 lime, zest only 2 tbsp soft brown sugar2 tbsp sugar2 tbsp water2 tbsp fish sauce2 tbsp lime juice 2 tbsp soft brown sugar 2 tbsp sugar 2 tbsp water 2 tbsp fish sauce 2 tbsp lime juice Method Stir the flour and salt together in a bowl.Add the fish fillets and turn to coat well.Heat the oil in a large non-stick frying pan over a medium to high heat till hot.Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl.For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.Continue to cook over a medium heat until lightly golden. Remove from the heat, add fish sauce and lime juice and stir to combine.Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. Stir the flour and salt together in a bowl. Stir the flour and salt together in a bowl. Add the fish fillets and turn to coat well. Add the fish fillets and turn to coat well. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Heat the oil in a large non-stick frying pan over a medium to high heat till hot. Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once. Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once. For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl. For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl. For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved. For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved. Continue to cook over a medium heat until lightly golden. Continue to cook over a medium heat until lightly golden. Remove from the heat, add fish sauce and lime juice and stir to combine. Remove from the heat, add fish sauce and lime juice and stir to combine. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.
Sea bream with a sweetcorn dressing recipe
Sea bream with a sweetcorn, caper and pine nut dressing This sea bream recipe from Saturday Kitchen has a sweet and salty dressing. Serve with steamed green vegetables. 30g/1oz sultanas 200g/7oz unsalted butter30g/1oz pine nuts½ lemon, juice only100g/3½oz cooked sweetcorn2–3 tbsp capers 1 tsp finely chopped thyme leaves1 tbsp vegetable oil4 sea bream fillets small handful coriander, tornsalt and freshly ground black pepper 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp finely chopped thyme leaves 1 tbsp vegetable oil 4 sea bream fillets small handful coriander, torn salt and freshly ground black pepper Method Soak the sultanas in boiling water for 2 hours, and then strain and set aside.Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm.Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute.To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. Soak the sultanas in boiling water for 2 hours, and then strain and set aside. Soak the sultanas in boiling water for 2 hours, and then strain and set aside. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander.
Sea bream cooked with cherry tomatoes recipe
 A simple fish dish that tastes like summer. 175ml/6fl oz extra virgin olive oil2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled4 garlic cloves 20 cherry tomatoes, quarteredhandful fresh basil leaves, roughly torn400ml/14fl oz water1 small red chilli, finely chopped salt 175ml/6fl oz extra virgin olive oil 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled 4 garlic cloves 20 cherry tomatoes, quartered handful fresh basil leaves, roughly torn 400ml/14fl oz water 1 small red chilli, finely chopped salt Method Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the garlic, tomatoes, basil and some salt.Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white.Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the garlic, tomatoes, basil and some salt. Add the bream, followed by the garlic, tomatoes, basil and some salt. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.
Baked poached haddock and egg pots recipe
 These are too good to save for brunch! Serve them with a little salad for a simple and filling meal for two. 300ml/10 fl oz semi-skimmed milk1 x 300g/10½oz boneless smoked haddock fillet12 baby spinach leaves2 tbsp double cream2 large free-range eggs1 tbsp grated Cheddarsea salt and freshly ground black pepper 300ml/10 fl oz semi-skimmed milk 1 x 300g/10½oz boneless smoked haddock fillet 12 baby spinach leaves 2 tbsp double cream 2 large free-range eggs 1 tbsp grated Cheddar sea salt and freshly ground black pepper salad leavesdrizzle olive oilsqueeze of lemon salad leaves drizzle olive oil squeeze of lemon Method Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper.Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper. Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots.
Hasselback roast new potatoes recipe
 Make way for the perfect hasselback potatoes. The secret? Smothering them in garlic butter, of course. 12 new potatoes4 garlic cloves, crushed75g/2¾oz warm butter2 tbsp chives, chopped1 tbsp olive oilsalt 12 new potatoes 4 garlic cloves, crushed 75g/2¾oz warm butter 2 tbsp chives, chopped 1 tbsp olive oil salt Method Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry.Meanwhile, mix together the garlic and butter. Set aside. Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through.Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp.Serve the potatoes with the chives scattered over. Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry. Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry. Meanwhile, mix together the garlic and butter. Set aside. Meanwhile, mix together the garlic and butter. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through. Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through. Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp. Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp. Serve the potatoes with the chives scattered over. Serve the potatoes with the chives scattered over.
Tuna steaks with salsa verde and new potatoes recipe
 2 x 250g/9oz fresh tuna steaks5 tbsp Italian olive oilsalt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled 2 x 250g/9oz fresh tuna steaks 5 tbsp Italian olive oil salt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled 4 anchovy fillets1 tbsp capers, roughly chopped1 clove garlic, roughly chopped½ lemon, zest and juice only90ml/3fl oz olive oil2 tbsp flatleaf parsley, chopped1 tbsp basil, choppedsalt and freshly ground black pepper 4 anchovy fillets 1 tbsp capers, roughly chopped 1 clove garlic, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Method Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.Add the lemon zest and juice.Add the olive oil in a steady stream, whisking to combine.Stir in the parsley and basil and season to taste with salt and black pepper.Boil the new potatoes for 12-15 minutes.Crush the potatoes with a fork and combine with half the salsa verde.Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. Add the lemon zest and juice. Add the lemon zest and juice. Add the olive oil in a steady stream, whisking to combine. Add the olive oil in a steady stream, whisking to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Stir in the parsley and basil and season to taste with salt and black pepper. Boil the new potatoes for 12-15 minutes. Boil the new potatoes for 12-15 minutes. Crush the potatoes with a fork and combine with half the salsa verde. Crush the potatoes with a fork and combine with half the salsa verde. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.
Truffade recipe
 Originating from Auvergne in France, truffade is a one-pan dish made from thinly sliced potatoes and plenty of cheese (here Matt Tebbutt uses sour and stringy tomme fraîche). 100g/3½oz duck fat or lard500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced300g/10½oz tomme fraîche, diced 4 garlic cloves, crushed salt and freshly ground black pepper 100g/3½oz duck fat or lard 500g/1lb 2oz Jersey Royal potatoes, scrubbed well and thinly sliced 300g/10½oz tomme fraîche, diced 4 garlic cloves, crushed salt and freshly ground black pepper green saladcharcuterie50g/1¾oz cornichons green salad charcuterie 50g/1¾oz cornichons Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Serve whole with a green salad, some charcuterie and cornichons on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Remove from the oven and top with the cheese then return to the oven for 5 minutes. Serve whole with a green salad, some charcuterie and cornichons on the side. Serve whole with a green salad, some charcuterie and cornichons on the side.