ademchaoua/GeneralTextCorpus huggingface dataset:
Easy ramen noodles recipe
 Turn a pack of instant ramen noodles into a glorious dinner with a few simple additions – a marinated egg, roast meat, greens and a little mirin if you have it. 1 medium free-range egg at room temperature2 tbsp soy sauce (optional)1 tbsp mirin (optional)small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts1 pack instant ramen noodles½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional)1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchislices of roasted pork, ham or chicken (optional)1 spring onion, finely chopped 1 medium free-range egg at room temperature 2 tbsp soy sauce (optional) 1 tbsp mirin (optional) small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts 1 pack instant ramen noodles ½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional) 1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchi slices of roasted pork, ham or chicken (optional) 1 spring onion, finely chopped Method Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes.Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional).Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes. Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional). Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional). Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion.
Lemon chicken breast recipe
 Lemon chicken made super easy. Using chicken breasts and a splash of white wine, this recipe is ready in 10 minutes. 2 tbsp olive oil1 chicken breast½ lemon, juice only5 tbsp white wineknob of butterpinch of floursalt and freshly ground black pepper 2 tbsp olive oil 1 chicken breast ½ lemon, juice only 5 tbsp white wine knob of butter pinch of flour salt and freshly ground black pepper green beans green beans Method Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Recipe tips If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film.
Mary's classic Caesar salad recipe
 Making your own croûtons is a great way of using up stale bread. They are perfect in this simple Caesar salad. 3 tbsp olive oil2 slices of day-old white bread, crusts removed, cubed1 romaine lettuce heart, sliced 30g/1oz Parmesan cheese, shaved salt and freshly ground black pepper 3 tbsp olive oil 2 slices of day-old white bread, crusts removed, cubed 1 romaine lettuce heart, sliced 30g/1oz Parmesan cheese, shaved salt and freshly ground black pepper 6 tbsp light mayonnaise1½ tbsp Dijon mustard2 tbsp grated Parmesan cheese½ garlic clove, crusheda few drops of Worcestershire sauce 6 tbsp light mayonnaise 1½ tbsp Dijon mustard 2 tbsp grated Parmesan cheese ½ garlic clove, crushed a few drops of Worcestershire sauce Method Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Recipe tips The croûtons can be made in advance and stored in an airtight container for 2 days. The dressing will keep for 2–3 days in a sealed container in the fridge.
Christmas pâté with pistachios recipe
 A rich make-ahead pâté that's perfect party food or makes a great starter - delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. 3 corn fed chicken breasts, skin removed100g/3½oz chicken livers180g/6oz pork belly, minced 1 tsp salt2 tsp freshly ground black pepper1 unwaxed lemon, zest only2 shallots, finely sliced2 sprigs lemon thyme, leaves picked50g/1¾oz pistachios, blanched20 thin slices streaky bacon 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Method Preheat the oven to 180C/350F/Gas 4.Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Bake in the preheated oven for 1 hour 15 minutes.Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Bake in the preheated oven for 1 hour 15 minutes. Bake in the preheated oven for 1 hour 15 minutes. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.
Spicy chicken liver wraps recipe
 225g/8oz fresh chicken livers2cm/¾in piece of fresh ginger, chopped very finely 6 garlic cloves, chopped very finely 1 large hot green chilli, chopped very finely ¼tsp ground turmeric½ tsp ground cumin1 tsp coriander powder½ lemon, juiced2 tbsp oil3 tbsp fresh coriander, chopped1 tbsp fresh mint, chopped1 medium onion, sliced thinly salt as desired1 packet flour tortillas 225g/8oz fresh chicken livers 2cm/¾in piece of fresh ginger, chopped very finely 6 garlic cloves, chopped very finely 1 large hot green chilli, chopped very finely ¼tsp ground turmeric ½ tsp ground cumin 1 tsp coriander powder ½ lemon, juiced 2 tbsp oil 3 tbsp fresh coriander, chopped 1 tbsp fresh mint, chopped 1 medium onion, sliced thinly salt as desired 1 packet flour tortillas Method Clean the chicken livers and dice them up.Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. Clean the chicken livers and dice them up. Clean the chicken livers and dice them up. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve.
Harissa-roasted chicken wings recipe
Harissa and preserved lemon roasted chicken wings Transform chicken wings with a harissa-spiced marinade, made with tart preserved lemons. Perfect food for sharing with friends. 1–1.5kg/2lb 4oz–3lb 5oz chicken wings8 preserved lemons3 tbsp olive oil2–3 tsp sea salt flakes, crushed90g/3¼oz rose harissa freshly ground black pepper, to taste 1–1.5kg/2lb 4oz–3lb 5oz chicken wings 8 preserved lemons 3 tbsp olive oil 2–3 tsp sea salt flakes, crushed 90g/3¼oz rose harissa freshly ground black pepper, to taste Method Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Preheat the oven to 220C/200C Fan/Gas 7.Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings).
Tamarind chutney recipe
 A quick tamarind chutney that can be served straightaway with your favourite Indian dishes. For this recipe you will need a blender. 45g/1½oz tamarind paste90g/3¼oz caster sugar¼ tsp ground ginger¼ tsp mild chilli powder¼ tsp cumin seeds, coarsely crushedpinch sea salt 45g/1½oz tamarind paste 90g/3¼oz caster sugar ¼ tsp ground ginger ¼ tsp mild chilli powder ¼ tsp cumin seeds, coarsely crushed pinch sea salt Method Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries.
Celeriac remoulade recipe
Mary Berry's celeriac remoulade Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish or with some leaves for a healthy light lunch. 650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip) 1 lemon, juice only 650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip) 1 lemon, juice only 6 tbsp light mayonnaise1 tbsp Dijon mustard½ lemon, juice onlypinch of sugarsalt and freshly ground black pepper 6 tbsp light mayonnaise 1 tbsp Dijon mustard ½ lemon, juice only pinch of sugar salt and freshly ground black pepper Method Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Recipe tips For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks.
Tomato filled with salmon and pine nuts, with a pistou dressing recipe
 25g/1oz butter½ small onion, peeled, chopped1 garlic clove, peeled, crushed2 tbsp pine nutspinch chilli powderpinch ground gingerpinch cayenne pepper1 tbsp tomato purée55g/2oz salmon fillet, skin removed, chopped1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded 25g/1oz butter ½ small onion, peeled, chopped 1 garlic clove, peeled, crushed 2 tbsp pine nuts pinch chilli powder pinch ground ginger pinch cayenne pepper 1 tbsp tomato purée 55g/2oz salmon fillet, skin removed, chopped 1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded 1 handful fresh basil leaves2 tbsp pine nuts, toasted4 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 handful fresh basil leaves 2 tbsp pine nuts, toasted 4 tbsp extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate.
Butter-poached cod with sauce vierge recipe
 An indulgent buttery fish dish topped with a herby sauce and succulent samphire. 160g/5¾oz unsalted butter2 x 300g/10½oz cod fillets, skin-on and pin boned 400ml/14fl oz hot fish stock, to cover200g/7oz samphire 160g/5¾oz unsalted butter 2 x 300g/10½oz cod fillets, skin-on and pin boned 400ml/14fl oz hot fish stock, to cover 200g/7oz samphire 1 tsp coriander seeds 200ml/7fl oz extra virgin olive oil1 garlic clove, crushed2 beef tomatoes, diced1 lemon, juice only1 tbsp chopped fresh basil and chervil 1 tsp coriander seeds 200ml/7fl oz extra virgin olive oil 1 garlic clove, crushed 2 beef tomatoes, diced 1 lemon, juice only 1 tbsp chopped fresh basil and chervil Method To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes.To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute.Serve the cod with the remaining samphire and sauce vierge. To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes. To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute. Serve the cod with the remaining samphire and sauce vierge. Serve the cod with the remaining samphire and sauce vierge.