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Contenta Recipe Response
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| "2 cloves of garlic", | |
| " crushed", | |
| "½ teaspoon 5 spice powder (optional)", | |
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| "title": "Silverside of beef in a pressure cooker (PC)", | |
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| "2 kg (4 lb) joint of beef silverside", | |
| "2 tablespoons oil", | |
| "Freshly ground black pepper", | |
| "4 medium carrots", | |
| " peeled and sliced", | |
| "3 sticks of celery", | |
| " coarsely chopped", | |
| "10 dried shiitake mushrooms", | |
| "500ml hot beef stock", | |
| "1 bottle of robust red wine", | |
| "6 large cloves of garlic", | |
| " peeled", | |
| "1 large onion", | |
| " sliced", | |
| "2 tablespoons tomato puree", | |
| "A squeeze of lemon juice", | |
| "3 tablespoons Worcestershire sauce", | |
| "1 Bouquet garni - made up from what was in the garden at the time: sage", | |
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| " parsley", | |
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| " bay leaves." | |
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| "instructions": "Pat the joint dry and cover with a good grind of black pepper,Leaving the netting on the joint, heat the oil in a frying pan and sear the meat for about 3 minutes on each side.,Chop the dried mushrooms into quarters,Add the carrots, onions, garlic, mushrooms to the pressure cooker and sit the seared meat on top, jiggle it around a little if you need more room.,Deglaze the meat pan with a little red wine and add that to the mix.,Pour over the remaining red wine, beef stock, Worcestershire sauce and tomato purée and mix well.,Fit the lid, bring up to pressure and cook on high pressure for 3 hours.,Depressurise naturally,Remove the silverside from the pressure cooker and allow to rest, under tented foil for 15 minutes.,Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a food processor and blend to make a gravy.,Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of yellow cornmeal if it needs thickening. Bring back to the boil, uncovered, for a short while to thicken when ready to serve.,Slice the silverside, reheat the gravy and serve.", | |
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| "title": "Beetroot falafel with toasted halloumi cheese", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "Olive oil", | |
| "1 x 250 g pack of halloumi cheese", | |
| "1 medium onion", | |
| " peeled and sliced", | |
| "2 teaspoons cumin seeds", | |
| " ground to a fine powder coffee grinder or a mortar and pestle", | |
| "1 teaspoon of coriander seeds", | |
| " ground to a fine powder coffee grinder or a mortar and pestle", | |
| "1 teaspoon of fenugreek seeds", | |
| " ground to a fine powder coffee grinder or a mortar and pestle", | |
| "1 teaspoon of chilli powder", | |
| "1 tablespoon of freshly chopped parsley", | |
| "1 free range egg", | |
| "300 g (10.5 oz) pre cooked (but not pickled) beetroot. Trimmed", | |
| " peeled and very roughly chopped", | |
| "100g (4 oz) breadcrumbs", | |
| "2 x 400g cans of chickpeas drain and rinsed well under cold running water", | |
| "1 tablespoon light tahini", | |
| "Salt and freshly ground black pepper", | |
| "300 ml yogurt", | |
| "1 tablespoon light tahini" | |
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| "title": "Blue cheese and walnut pizza", | |
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| "ingredients": [ | |
| "Olive oil", | |
| "1 portion of pizza dough - makes 2 pizzas", | |
| "150 g Saint Agur Blue cheese", | |
| " crumbled", | |
| "6 tablespoons of crushed walnuts" | |
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| "instructions": "Make 1 pizza per person.,Dust your work surface with fine yellow cornmeal.,Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas.,Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.,Place the pizza dough on a pizza peel that has been dusted with fine yellow cornmeal.,Preheat the pizza stone under a very hot grill.,With a deft move, slide the pizza dough from the pizza peel, on to the preheated pizza stone.,Cook for about 2 minutes on one side only, until lightly browned.,Remove from the oven.,Drizzle the top of the pizza with a little olive oil.,Arrange the walnuts over the pizza and top with the crumbled blue cheese.,Bake the pizza until the cheese starts to melt and bubble-this only takes a few minutes under a very hot grill.,Keep the fist pizza warm at the bottom of the oven whilst you make the second.", | |
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| "title": "Boeuf bourguignon", | |
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| "ingredients": [ | |
| "450g stewing steak", | |
| " cubed", | |
| "1-2 tablespoons dried mixed herbs", | |
| "250ml gutsy red wine - perversely I used DO Valencia", | |
| " a Spanish wine", | |
| "1 tablespoon brandy", | |
| "Plain flour", | |
| " seasoned with salt and pepper", | |
| "200g belly pork", | |
| " skin removed and reserved", | |
| " and meat cut into smallish pieces", | |
| "1 tablespoon olive oil", | |
| "120g pickled silverskin onions", | |
| " well drained (you can use fresh", | |
| " but not available where I live)", | |
| "1 bulb garlic", | |
| " finely diced", | |
| "100g streaky bacon", | |
| " diced", | |
| "100g small button mushrooms", | |
| " wiped and left whole", | |
| "Flat leaved parsley", | |
| " coarsely chopped", | |
| " to garnish" | |
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| "instructions": "Place the marinade ingredients in a bowl and leave overnight in the fridge, covered.,Remove the beef and marinade from the fridge and allow to come to room temperature.,Drain off the marinade into a separate bowl and reserve.,Dry the meat with kitchen paper and place in a further bowl.,Lightly dredge with the seasoned flour (a flour dredger would be useful for this) and toss the beef in the flour.,Cook the belly pork (minus the skin) in a non-stick casserole or deep frying pan until it starts to produce its own dripping.,Remove the pork pieces and reserve.,Add the olive oil, bring to a high-ish heat and add the beef.,When the beef has browned on all sides, remove and reserve with the belly pork.,Add the onions, garlic, bacon and mushrooms and cook until they start to colour.,Add the reserved marinade, and boil until the smell of alcohol has disappeared.,Add the reserved pork, beef and pork skin.,Bring to the boil, then simmer on a low heat, covered, for 2-3 hours.,About 15-20 minutes before the end, remove the lid and cook on a higher heat until the sauce has thickened.,Serve, garnished with the chopped parsley.", | |
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| "title": "Brown shrimp, peas and pasta", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "title": "Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "1 chicken cut into about 6 pieces", | |
| " it's very easy to do", | |
| " see here", | |
| "175g of dried chick peas", | |
| " soaked overnight in cold water", | |
| " well rinsed and drained. 400g once rehydrated", | |
| " so you could always use a can of chickpeas instead.", | |
| "6 medium onions", | |
| " peeled and chopped. About 450g when chopped. A food processor is ideal for this task!", | |
| "2 pinches of saffron", | |
| "2 cinnamon sticks", | |
| "1 fresh bay leaf", | |
| "A pinch of mixed herbs", | |
| "A pinch of chilli flakes", | |
| "Half a teaspoon of chilli flakes", | |
| "850 ml (1.5 pints) of Chicken stock", | |
| "2 tablespoons smen or ghee", | |
| "2 red peppers", | |
| " roasted", | |
| " deseeded and slices", | |
| " see here", | |
| "Half a 1 teaspoon sea salt", | |
| "1 teaspoon black pepper", | |
| "4 tablespoons of chopped dried fruit ; raisins", | |
| " sultanas", | |
| " apricots", | |
| " prunes", | |
| "lots of freshly chopped parsley", | |
| "Toasted almond flakes", | |
| "Lemon wedges", | |
| "Crusty bread", | |
| " boiled potatoes or buttery cous-cous" | |
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| "instructions": "To the slow cooker, add the chicken pieces, the soaked and drained chick peas, half of the chopped onions, the saffron strands, cinnamon sticks, salt and pepper, mixed herbs, turmeric and chilli flakes.,Add the chicken stock,Stir well and cook, covered for a 8 hours on low.,When there is a few hours left, add the remaining onions, dried fruit, smen or ghee together with half of the chopped parsley and half of the sweet pepper slices.,Cook for a further 2 hours.", | |
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| "title": "Chili con carne numero uno", | |
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| "ingredients": [ | |
| "¼ cup of olive oil", | |
| "Freshly ground black pepper", | |
| "2 large onions peeled and roughly chopped (4 cups)", | |
| "675 g (1.5 lb) minced beef (ground beef)", | |
| "675 g (1.5 lb) minced pork (ground pork)", | |
| "2 teaspoons sea salt", | |
| "4 heaped tablespoons of unsmoked paprika powder", | |
| "2 scant tablespoons fresh cumin seeds", | |
| " toasted and ground to a powder in a coffee grinder", | |
| "2 scant tablespoons dried Mexican oregano", | |
| "2 tablespoons unsweetened cocoa powder (Green & Black's or similar quality product)", | |
| "1/2 to 1 tablespoon of ground cinnamon powder", | |
| "2 teaspoons of hot chilli powder", | |
| "1.5 teaspoons of chilli flakes", | |
| "Good shake of Louisiana hot pepper sauce", | |
| "Good shake of lime juice", | |
| "4 cups Passata", | |
| "3 cups beef stock", | |
| "8 garlic cloves", | |
| " peeled and crushed", | |
| "1 to 3 tablespoon coarse yellow cornmeal for thickening", | |
| "2 cans red kidney beans" | |
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| "instructions": "In a wok or large frying pan, heat the oil and add a grind of black pepper then gently cook the onions for 20 minutes until soft - don't brown them.,Meantime, in a separate pan, add a small amount of the oil from the onions, just to prevent the meat from sticking and add the pork, beef and salt. Cook for 20 minutes also.,Drain the meat of any excess fat.,Add the onions to the casserole and mix with the meat.,Stir in the chili powder, hot pepper sauce, paprika powder, cumin, oregano, cocoa powder and cayenne pepper. Cook for 5 minutes, stirring often.,Add the beef stock and tomato juice, bring to the boil, reduce the heat, cover and simmer for 1 hour.,Taste and adjust for seasoning and then simmer for a further 30 minutes.,Add the garlic and thicken with cornmeal if required. Add the beans and simmer for 5 minutes then serve.", | |
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| "title": "Chorizo pasta", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "350 g (12oz) penne pasta", | |
| "250 g (9oz) mascarpone cheese", | |
| "2 teaspoons wholegrain mustard", | |
| "250 g (9oz) chorizo sausage chunks", | |
| "200 g (7 oz) taleggio cheese", | |
| " diced", | |
| "Salt & black pepper to season" | |
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| "instructions": "Cook the pasta in a large pan of boiling salted water until just al la dente.,Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.,Finally, stir in the taleggio and chorizo and season well. Transfer the mixture into an ovenproof dish and bake for approximately 15-20 mins, or until the top is golden brown.", | |
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| "title": "Chorizo, pasta and vegetable bake", | |
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| "ingredients": [ | |
| "3 tablespoons olive oil", | |
| "1 medium onion", | |
| " peeled and chopped", | |
| "3 cloves of Garlic", | |
| " peeled and crushed", | |
| "Handful of fresh basil", | |
| " stalks removed", | |
| "400 g can of plum tomatoes", | |
| " chopped", | |
| "1 bell pepper", | |
| " any colour", | |
| " de-seeded and quartered", | |
| "1 aubergine", | |
| " halved and stem removed", | |
| "350 g dried penne pasta", | |
| "125 g mozzarella cheese", | |
| " ripped to bits", | |
| "250 g thinly sliced chorizo" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 10, | |
| "instructions": "Heat 1 tablespoon of the oil in a frying pan and sautee the onions and garlic until soft, about 5 minutes, remove and reserve,Brush the pepper and aubergine with the a little oil and fry in the same pan, on a high heat, for 10 minutes, turning often.,Meanwhile, in another pan, add 1 tablespoon of oil and a grind of black pepper, throw in basil and heat for 20 seconds, add the onions, garlic and tomatoes, heat through.,Cook the pasta as directed, drain and add to the tomato mix.,Cut the pepper and aubergine into bite-sized slices.,Spoon the pasta, peppers, aubergines and tomatoes into an oven-proof dish. Top with torn mozzarella and finish with the chorizo.,Bake for 15 minutes", | |
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| "title": "Escalopes of lamb with garlic and mustard", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "difficulty": "easy", | |
| "ingredients": [ | |
| "2 free range eggs", | |
| "1 teaspoon olive oil", | |
| "100 g stale breadcrumbs", | |
| "1 fillet of lamb tenderloin", | |
| " cut into 4 sections and hammered flat", | |
| "Dijon mustard or green peppercorn mustard (moutarde au poivre vert)", | |
| " to taste", | |
| "Crushed garlic", | |
| " to taste", | |
| "60 g butter", | |
| "Salt and pepper" | |
| ], | |
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| "preparationTime": 10, | |
| "instructions": "Beat the eggs with the oil and pour into a shallow dish.,Place the breadcrumbs in a separate dish.,Rub the garlic and mustard into the mutton slices.,Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.,Using a large deep frying pan, melt the butter and when it is hot, add the mutton.,Cook for about 4 minutes on each side and place in a serving dish.,Season and pour the juices from the pan over the slices.", | |
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| "500 g minced lean pork", | |
| "1 onion", | |
| " minced or finely chopped", | |
| "1 bread roll", | |
| " soaked in milk and squeezed", | |
| "2 eggs", | |
| " beaten", | |
| "2 tablespoons breadcrumbs", | |
| "Marjoram", | |
| "Garlic to taste", | |
| " crushed", | |
| "3 tablespoons or more of meat stock", | |
| "1 tablespoon Lard or oil", | |
| "125 ml sour cream", | |
| "1 teaspoon flour", | |
| "Extra breadcrumbs" | |
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| "title": "Fennel, red onion and orange salad (V)", | |
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| "6 small seedless oranges or satsumas", | |
| "1 fennel bulb", | |
| " thinly sliced (as you would an onion)", | |
| "2 red onions", | |
| " peeled and thinly sliced into rings", | |
| "1 tablespoon cumin seeds", | |
| " cracked in a pestle and mortar", | |
| "1 tablespoon freshly chopped mint", | |
| "1 teaspoon caraway seeds", | |
| " cracked in a pestle and mortar", | |
| "1 teaspoon freshly ground black pepper", | |
| "6 tablespoons olive oil", | |
| "Freshly picked mint sprigs to garnish", | |
| "Sea salt to taste" | |
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| "title": "Five Vegetable Pasta Sauce", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "1 tablespoon oil", | |
| "1 small red onion", | |
| "½ leek", | |
| "1 garlic clove", | |
| "¼ red pepper", | |
| "1 carrot", | |
| "1 small courgette", | |
| "1 tin chopped tomatoes", | |
| "150ml vegetable stock", | |
| "1 tablespoon Tomato puree", | |
| "½ tablespoon Sun dried tomato puree (optional)", | |
| "½ teaspoon sugar", | |
| "Basil" | |
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| "instructions": "Chop all of the vegetables fairly small, ½ inch cubes or smaller. It will save effort with the hand blender later and they will cook down quicker.,Heat the oil in a large pan,Fry the carrot first as ths will take longest,Add the remaining veg, onion, leek, garlic, red pepper and courgette and cook until soft. about 10 minutes.,Add the tin tomatoes, sugar, stock and purees and give another few minutes to bring back up to heat.,Dried or fresh basil can be used, add at the last minute before blending. No need to chop first if using fresh.,Using a hand blender straight in the pot is easiest although you can do this gradually in a worktop blender, blend until you reach a consistency you prefer.,Freezes well and can be gradually defrosted from frozen on a low heat on the hob or in the microwave.", | |
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| "title": "Tomato and olive focaccia (TM)", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "instructions": "Add the water and the flour to the bowl 30 sec / Speed 5.,Leave for 1 hour to autolyse.,Add the yeast and salt to separate sides of the bowl 10 seconds / Speed 7.,Then 2 minutes / Knead.,Remove the dough from the bowl and form a ball.,Place the dough into a bowl and pour olive oil over the dough to make sure it is well coated.,Cover and leave to rest overnight in the fridge.,The next day, remove from the fridge and bring to room temperature.,Pour enough olive oil to cover the base of a roasting pan about 20 x 30cm.,Put the dough in the centre of the pan and let it rest, covered, for 30 minutes.,Turn the dough in the oil (it must be nice and oily) and spread it with the tip of your fingers from the centre.,Sprinkle with tomatoes pieces or cherry tomatoes, cut in half and push well into the dough with the olives.,Sprinkle with oregano, salt and more oil.,Allow to rest until doubled in size.,Cook on the bottom rack of a preheated oven for 25 minutes at 200° C (400° F - gas 6), [fan oven 180° C],Allow to cool on a wire rack.", | |
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| "title": "Frankfurters with ginger lentils", | |
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| "1 small can of hot dogs or frankfurters.", | |
| "150 g puy lentils", | |
| "1 sprig of fresh rosemary", | |
| "3 teaspoons of olive oil", | |
| "4 spring onions", | |
| " chopped", | |
| "1 Clove of garlic", | |
| " peeled and crushed or to taste", | |
| "1 tablespoon home made lazy ginger", | |
| " finely chopped or grated or to taste", | |
| "1 teaspoon chilli powder", | |
| " chilli sauce", | |
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| "title": "Hasselback potatoes", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "6 Medium Size Potatoes", | |
| "2 - 3 Cloves garlic", | |
| " thinly sliced", | |
| "2 tablespoons olive oil", | |
| "30 g Butter", | |
| "Maldon Sea Salt", | |
| "Freshly ground black pepper" | |
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| "title": "Jamie Oliver's pork fillet with feta cheese and prosciutto", | |
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| "2 tablespoons of olive oil", | |
| "Pinch of freshly ground black pepper", | |
| "150 g pork fillet (half of 1 fillet", | |
| " sliced lengthwise)", | |
| "100g feta cheese (half a pack)", | |
| "1 pack of prosciutto (or thinly sliced streaky bacon", | |
| " see above)", | |
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| " peeled and chopped", | |
| "A good pinch of dried oregano" | |
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| "instructions": "Cut the pork fillet into squares,Spread the pork fillet pieces evenly on a chopping board and cover with a silicone baking mat (or clingfilm) and bash flat with a rolling pin,Measure out your feta cheese and put the pack back in the fridge - it's very easy to get the cheese cross-contaminated in preparing a recipe like this.,Meanwhile gently fry the onions in a little olive oil.,Roughly distribute the cheese on the flattened pork squares - you don't have to be that neat, the cocktail sticks will save the day!,Shake dried oregano and black pepper over the cheese.,Roll up each square in a sheet of prosciutto (or bacon) and pin with a cocktail stick.,Leaving the onions in th epan, place each pice of pork in the pan making sure it contacts the base of the pan.,Pan-fry for about 5 minutes.,Tun over and fry the other side for a further 5 minutes.,Pick the thickest piece of pork to make sure it's properly cooked.,Serve!", | |
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| "title": "Jamon Serrano wrapped frankfurter roast, with stuffing", | |
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| "1 can of frankfurters", | |
| "6 large slices of Serrano ham", | |
| "170g portion of sage and onion stuffing mix", | |
| "280 ml beef gravy", | |
| "6 medium sized potatoes (Maris Piper is ideal for roasting)", | |
| "8 broccoli florets" | |
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| "instructions": "If you have an Air Fryer, make Air fried roast potatoes, if not make normal roast potatoes.,Make up the stuffing mix as directed on your packet - [170g of stuffing mix to 350ml boiling water in my case - mix and leave for 5 minutes to absorb the water],Lightly oil a small baking tray and spread the stuffing over the base,Drain the frankfurters and wrap each one in a sheet of Serrano ham, press each wrapped frankfurter into the bed of stuffing.,Bake for 26 minutes or until the stuffing is crispy and golden.,Make up the gravy (4 teaspoons of beef gravy granules to 280 ml boiling water),Boil the broccoli for 4 to 5 minutes in salted boiling water", | |
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| "title": "Kabanos and lentil casserole", | |
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| "1 medium onion", | |
| " peeled and sliced", | |
| "4 Cloves of garlic", | |
| " peeled and crushed", | |
| " or to taste", | |
| "1 bell pepper sliced", | |
| " seeds and centre removed.", | |
| "6 kabanos sausages", | |
| " cut into slices", | |
| "6 medium mushrooms", | |
| " brushed clean and sliced", | |
| "4 tomatoes", | |
| " quartered", | |
| "600 ml carton of lentil and bacon soup", | |
| "½ teaspoon of Chile flakes (optional)", | |
| "Olive oil", | |
| "sea salt and freshly ground black pepper", | |
| "Chopped parsley to garnish" | |
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| "title": "Lamb with oyster sauce", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "2 tablespoons groundnut oil", | |
| "1 clove garlic", | |
| " crushed", | |
| "1 slice ginger", | |
| " finely chopped", | |
| "450 g (1 lb) lean lamb", | |
| " cut into ½\" thick medallions and flattened under a large knife", | |
| "250 ml (8 fl oz) chicken stock", | |
| "2 tablespoons oyster sauce", | |
| "1 tablespoon rice wine or dry sherry", | |
| "1 teaspoon sugar" | |
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| "instructions": "In a wok on a medium heat, fry the garlic and ginger until brown but don't allow it to burn,Add the lamb pieces and fry until browned, about 3 minutes,Mix in the stock, sherry, oyster sauce and sugar and bring to the boil,Cover and simmer for 30 minutes, stirring now and then until the meat is cooked,Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce,Arrange on a serving dish", | |
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| "title": "Lemon and garlic chili prawns", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "455g dried spaghetti", | |
| "4 cloves of garlic", | |
| " peeled and crushed", | |
| "400g peeled prawns", | |
| "250 ml white wine", | |
| "2 heaped tablespoons of sun-dried tomato paste", | |
| "2 dried red chillies crushed in a pestle and mortar", | |
| "Juice from 1 lemon", | |
| "Zest from 1 lemon", | |
| "sea salt and freshly ground black pepper" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 5, | |
| "instructions": "Cook the spaghetti in plenty of boiling water for about 7 to 10 minutes,Heat about 4 tablespoons of olive oil in a frying pan or a wok and gently cook the garlic and chili. As soon as the garlic starts to colour, add the prawns.Don't allow it to brown or it will be bitter.,Stir in the sun-dried tomato puree and let it sizzle for 30 seconds,Add the white wine and stir well.,Once the wine has heater through toss the pasta in the sauce, add the lemon juice and serve.", | |
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| "title": "Mahdzoon chicken", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "450 g boneless", | |
| " skinless chicken breasts", | |
| "100 ml olive oil", | |
| " plus 3 tablespoons extra", | |
| "Garlic", | |
| " to taste", | |
| " crushed", | |
| "120 ml dry white wine", | |
| "1 teaspoon fresh basil", | |
| " finely chopped", | |
| "2 medium onions", | |
| " sliced", | |
| "Salt and pepper to taste", | |
| "480 ml plain yogurt", | |
| "Flat leaved parsley and a little fresh basil", | |
| " finely chopped" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 10, | |
| "instructions": "Rain the liquid from the marinade and pat the chicken dry.,Heat a tablespoon of olive oil in a frying pan and brown the chicken on both sides.,In another pan, add 2 tablespoons of olive oil and sauté the onions until they are golden.,Place the chicken in the pan with the onions.,Season the chicken with salt.,Spread the yogurt over the chicken and onions, cover and allow to cook over a low heat for 30 minutes.,Sprinkle with the parsley and basil and serve.", | |
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| "id": "452b6f2a-d502-45d2-9662-7f45308918a3", | |
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| "internalId": 28, | |
| "isPublished": true, | |
| "title": "Moroccan meatloaf with peppers and pistachios", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "1 tablespoon sunflower oil", | |
| "1 onion", | |
| " peeled and chopped", | |
| "3 cloves garlic", | |
| " crushed", | |
| "2 teaspoons ras el hanout", | |
| "1 teaspoon chili powder or chili flakes", | |
| "Freshly ground black pepper and salt to taste", | |
| "500g minced lamb", | |
| "1 egg", | |
| " beaten", | |
| "50 g bulgur wheat soaked in 1 pint of warm water for 30 minutes then drained", | |
| "40 g pistachios", | |
| " husks removed", | |
| " (80g with shells)", | |
| "1 large red pepper", | |
| " roasted and peeled and chopped finely", | |
| "3 tablespoons pomegranate molasses", | |
| "6 dried apricots", | |
| " chopped", | |
| "4 bay leaves" | |
| ], | |
| "numberOfServices": null, | |
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| "instructions": "Lighly grease a small loaf tin,Heat the oil in a pan and fry the onion and garlic until translucent, about 5 minutes,Add the spices, salt and pepper and fry off for another minute or so then remove from the heat,Add the onions to a bowl together with the uncooked lamb, bulgur wheat, beaten egg, pistachios, and peppers and combine with your hands,Pack the mix into the loaf tin, brush the surface with 3 tablespoons of pomegranate molasses, scatter the chopped apricots over the top and garnish with the bay leaves,Leave to stand for a few hours. I felt this was needed to ensure the bulgur soaked up the surrounding moisture. It may not be needed, it certainly won't hurt though.,Stand the meatloaf tin in a deep roasting dish, half-filled with boiling water,Cover the the large dish with tin foil and bake for 30 minutes,Remove the foil, take the tray out of the bain marie and bake uncovered for a further 10 minutes,Remove from the oven and allow to rest for 15 minutes", | |
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| "id": "459edaea-b515-46dc-9273-59636628dac4", | |
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| "internalId": 29, | |
| "isPublished": true, | |
| "title": "Murghi roti with nectarines and extra coconut", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "difficulty": "middle", | |
| "ingredients": [ | |
| "225 g (8 oz) uncooked basmati rice.", | |
| "200 ml coconut milk", | |
| "175 g (6 oz) cooked chicken pieces - remove any bones", | |
| "* Steamed chicken works well - Follow the Chinese style steamed chicken using a quartered onion and a handful of fresh herbs instead of the Chinese ingredients", | |
| "2 tablespoons ghee or vegetable oil", | |
| "5 fat garlic cloves", | |
| " peeled and crushed", | |
| "5 cm (2\") ginger", | |
| " peeled and roughly grated", | |
| "150 g (5 oz) onions", | |
| " peeled and finely chopped", | |
| "1 coconut", | |
| " flesh removed and roughly grated", | |
| "* see Preparing a coconut", | |
| "4 hot chilli peppers (red or green)", | |
| " finely chopped - de-seeded if desired", | |
| "1 tablespoon lime juice" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 25, | |
| "instructions": "Quickly wash and drain the rice but don't rinse it as you normally would, this dish is best with rice of a starchy consistency.,Cook in boiling water for 7 to 11 minutes.,Rinse the cooked rice in cold water until it is cold. Drain well.,Add the rice to a food processor with a metal blade together with 200 ml of coconut milk and blend to a thick creamy purée. Remember, the inside is not going to change much whilst being cooked and will remain at roughly the same consistency as it was when first mixed.,Heat the ghee in a frying pan or wok and stir-fry all of the spices for half a minute, then add the ginger and garlic and allow them to cook for a minute or so.,Add the onion and reduce the heat a little and let them cook until translucent; about 5 minutes.,Add the chicken, coconut and chilli to the onions, mix well and remove from the heat.,In a large bowl, mix everything together.,Lightly oil a large non-stick oven proof frying pan put on a medium heat.,Preheat the grill.,Add the mixture from the bowl to the frying pan and pat down so it is flat,Ensure the mixture is evenly distributed and cook gently for about 10 minutes or until the rice cake has properly solidified.,If it catches on the bottom of the pan, use a pallet knife to turn areas of the mixture over, the more crunchy bits there are, the nicer it will taste.,After 10 minutes or so, finish the rice cake off under a hot grill to it's nicely toasted.,Sprinkle with lime juice and serve immediately.", | |
| "totalTime": 45 | |
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| "attributes": { | |
| "internalId": 30, | |
| "isPublished": true, | |
| "title": "New York-style stone baked pizza", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "difficulty": "middle", | |
| "ingredients": [ | |
| "1 portion pizza dough - Makes 2 pizzas", | |
| "150 g ball of mozzarella cheese", | |
| " torn into pieces", | |
| "1 spicy pepperoni-style sausage", | |
| "300g cooked meatballs - (I used turkey and chicken meatballs from Waitrose - delicious)", | |
| "Extra virgin olive oil for drizzling", | |
| "3 cloves garlic", | |
| " crushed", | |
| "1 cup spicy tomato sauce", | |
| "Handful of basil leaves", | |
| " torn", | |
| "1 tablespoon pickled capers", | |
| "1 tablespoon fine yellow cornmeal" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 15, | |
| "instructions": "Make 1 pizza per person,Dust the work surface with fine yellow cornmeal,Stretch or roll the dough into two thin rounds,Sprinkle the stone with fine yellow cornmeal,Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking,Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned,Remove from the oven, flip and add the topping.,Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side,Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce,Top with torn mozzarella, Crushed garlic, sausage and meatballs,Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.,Remove and sprinkle with torn basil and capers,Keep the fist pizza warm at the bottom of the oven whilst you make the second.,Serve hot", | |
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| "id": "cf3d4b29-6d5e-44b6-837a-4997f200dd25", | |
| "attributes": { | |
| "internalId": 31, | |
| "isPublished": true, | |
| "title": "Pasta with smoked salmon and fennel seed", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
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| "ingredients": [ | |
| "150g Dried ribbon pasta or spaghetti (white", | |
| " not wholemeal)", | |
| "1 tablespoon extra virgin olive oil", | |
| "1/2 teaspoon fennel seeds", | |
| "100g smoked salmon trimmings", | |
| "200g creme fraiche or fromage frais (low fat versions work well if preferred)" | |
| ], | |
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| "preparationTime": 5, | |
| "instructions": "Cook pasta in quantities required for the number of servings as recommended on the pack..,While the pasta is cooking, heat the olive oil in a small pan. Put the fennel seeds in and allow them to sizzle for about 10 seconds. Turn off the heat and allow to infuse for the remainder of the cooking time.,Review the salmon and chop up as required. If using trimmings, discard any dried-up bits.,Drain the pasta when ready. Return to the pan, then add the salmon, creme fraiche/fromage frais and olive oil/seed mixture. Heat gently while stirring to combine. Season with freshly ground black pepper and serve immediately.", | |
| "totalTime": 15 | |
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| "links": { | |
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| { | |
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| "attributes": { | |
| "internalId": 32, | |
| "isPublished": true, | |
| "title": "Pasta with Taleggio cheese", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
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| "200 g Taleggio cheese", | |
| " crumbled", | |
| "200 g pasta of choice", | |
| "2 cloves of garlic", | |
| " crushed", | |
| "2 bay leaves", | |
| "2 beefsteak tomatoes", | |
| "Balsamic vinegar", | |
| "Olive oil", | |
| "Freshly ground black pepper", | |
| "sea salt" | |
| ], | |
| "numberOfServices": null, | |
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| "instructions": "Slice the tomatoes in hald, drizzle with balsamic vinegar, olive oil, salt and pepper and grill for about 10 minutes,Add the garlic and bay leaves to a pan of boiling water and cook the pasta for the time directed on the packet ( pasta cooking times for most types of pasta can be found here),Drain the pasta, reserving ½ a cup of the cooking liquor,Add the pasta back to the pan with a splash of olive oil, the crumbled Taleggio and enough of the cooking water to loosen the cheese into a sauce. About 3 tablespoons should do, but if you add too much it's easy to reduce again.", | |
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| "links": { | |
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| "links": { | |
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| { | |
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| "id": "f702aa26-35c8-4faf-a53d-1d0f66db72a6", | |
| "attributes": { | |
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| "isPublished": true, | |
| "title": "Pork Catalan", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
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| "langcode": "en" | |
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| "ingredients": [ | |
| "4 tablespoons olive oil", | |
| "1 smal pork fillet cut into medallions", | |
| "2 medium onions", | |
| " sliced", | |
| "4 cloves of garlic", | |
| " crushed", | |
| "175g long grain rice", | |
| "1 tablespoon tomato purée", | |
| "1 teaspoon turmeric powder", | |
| "300 ml chicken stock", | |
| "150 ml white wine", | |
| "1 teaspoon paprika", | |
| "I dried bird's eye chilli", | |
| " crushed", | |
| "Salt and freshly ground black pepper", | |
| "1 red pepper", | |
| " de-seeded and sliced", | |
| "1 green pepper", | |
| " de-seeded and sliced", | |
| "25g black olives", | |
| "1 tablespoon chopped parsley", | |
| "1 tablespoon chopped chives" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 15, | |
| "instructions": "Rinse the rice in a colander under a cold running tap until the water runs clear,In a large pot, heat half of the oil and brown the pork medallions, remove and reserve in a warm place,Add the onions and garlic, fry until soft and translucent,Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil,Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper,Bring to the boil, add the chicken, chorizo and peppers, cover and simmer on a low heat for 30 minutes so most of the moisture is absorbed into the rice. Check after 15 minutes and add a little more liquid if the rice look to be drying out too much.,Add the olives and mix well", | |
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| "links": { | |
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| "tags": { | |
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| "isPublished": true, | |
| "title": "Pork fillet with cream and cider", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
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| "langcode": "en" | |
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| "ingredients": [ | |
| "10 Cloves of garlic", | |
| " unpeeled", | |
| "15 g butter", | |
| "30 ml olive oil", | |
| "A pinch of little white pepper", | |
| "1 pork fillet", | |
| " cut into two and flattened under a cleaver or heavy frying pan - same procedure as butterflying", | |
| "1 apple", | |
| " peeled", | |
| " cored and sliced", | |
| "1 bay leaf", | |
| "100 ml dry cider", | |
| "100 ml single cream", | |
| "4 spring onions", | |
| " sliced on the diagonal" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 10, | |
| "instructions": "Fill a small pan with enough boiling water to properly cover the garlic,Drop the garlic into the pan and simmer on a medium heat the garlic for 12 minutes to blanche it.,Remove with a slotted spoon reserve and allow to cool,In a pan with a lid, heat the oil, add the butter, white pepper and combine,Add the pork fillet and brown for 3 minutes each side. Reduce the heat in the pan to as low as it will go.,Squeeze all of the softened garlic out of it's paper skin into the pan, add the sliced apple, a bay leaf, cover and very gently cook for 20 minutes. Don't let it burn.,Remove the pork fillet and keep warm,Turn up the heat , add the cider and bring to the boil, mashing the garlic and apple with a wooden spoon or the end of a rolling pin,Add the cream and half of the spring onions and season to taste with salt and pepper, return the pork fillet and heat the sauce for another few minutes and serve.", | |
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| "jsonapi": { | |
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| "links": { | |
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| "included": [ | |
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| "title": "Frankfurter salad with mustard dressing" | |
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| "675 g (1.5 lb) small new salad potatoes such as Pink Fir Apple", | |
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| "350 g (12 oz) frankfurters - Siamese cats love Frankfurters!", | |
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| "400g can peeled plum tomatoes", | |
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| "6 fat Cloves of garlic (or to taste)", | |
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| "650g potatoes", | |
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| "title": "Barbecued beef - Chinese style", | |
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| "450 g lean braising steak", | |
| "4 tablespoons dark soy sauce (light soy will do", | |
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| "2 cloves of garlic", | |
| " crushed", | |
| "½ teaspoon 5 spice powder (optional)", | |
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| "1 tablespoon dry sherry", | |
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| "3 tablespoons Olive oil", | |
| "400 g Stewing steak", | |
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| "instructions": "Heat 1 tablespoon of olive oil in a large pan. Add the onion quarters. carrots, celery and fry until the onion is softened.,Add the bottle of wine, bouquet garni and bring to the boil. Reduce the heat and simmer for 15 minutes.,Remove from the heat, allow to cool completely.,Arrange the steak in a bowl and pour the wine together with the vegetables over the steak and store in a refrigerator overnight to marinate.,The next day, preheat the oven to 140° C (275° F - gas 1),Drain the wine and reserve, pick out the meat and reserve, discard the remaining items.,In a large Dutch oven, heat the remaining 2 tablespoons of olive and fry the bacon and onions for 3 minutes, add the carrots and mushrooms and fry for a further 3 minutes.,Pour in a splash of brandy and deglaze the pan.,Stir in the flour.,Pour in the reserved wine, add the meat and mix well and bring to the boil.,Remove from the hob, cover, place in the oven and cook for 2 hours.", | |
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| "2 kg (4 lb) joint of beef silverside", | |
| "2 tablespoons oil", | |
| "Freshly ground black pepper", | |
| "4 medium carrots", | |
| " peeled and sliced", | |
| "3 sticks of celery", | |
| " coarsely chopped", | |
| "10 dried shiitake mushrooms", | |
| "500ml hot beef stock", | |
| "1 bottle of robust red wine", | |
| "6 large cloves of garlic", | |
| " peeled", | |
| "1 large onion", | |
| " sliced", | |
| "2 tablespoons tomato puree", | |
| "A squeeze of lemon juice", | |
| "3 tablespoons Worcestershire sauce", | |
| "1 Bouquet garni - made up from what was in the garden at the time: sage", | |
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| "title": "Beetroot falafel with toasted halloumi cheese", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "Olive oil", | |
| "1 x 250 g pack of halloumi cheese", | |
| "1 medium onion", | |
| " peeled and sliced", | |
| "2 teaspoons cumin seeds", | |
| " ground to a fine powder coffee grinder or a mortar and pestle", | |
| "1 teaspoon of coriander seeds", | |
| " ground to a fine powder coffee grinder or a mortar and pestle", | |
| "1 teaspoon of fenugreek seeds", | |
| " ground to a fine powder coffee grinder or a mortar and pestle", | |
| "1 teaspoon of chilli powder", | |
| "1 tablespoon of freshly chopped parsley", | |
| "1 free range egg", | |
| "300 g (10.5 oz) pre cooked (but not pickled) beetroot. Trimmed", | |
| " peeled and very roughly chopped", | |
| "100g (4 oz) breadcrumbs", | |
| "2 x 400g cans of chickpeas drain and rinsed well under cold running water", | |
| "1 tablespoon light tahini", | |
| "Salt and freshly ground black pepper", | |
| "300 ml yogurt", | |
| "1 tablespoon light tahini" | |
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| "title": "Blue cheese and walnut pizza", | |
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| "ingredients": [ | |
| "Olive oil", | |
| "1 portion of pizza dough - makes 2 pizzas", | |
| "150 g Saint Agur Blue cheese", | |
| " crumbled", | |
| "6 tablespoons of crushed walnuts" | |
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| "instructions": "Make 1 pizza per person.,Dust your work surface with fine yellow cornmeal.,Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas.,Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.,Place the pizza dough on a pizza peel that has been dusted with fine yellow cornmeal.,Preheat the pizza stone under a very hot grill.,With a deft move, slide the pizza dough from the pizza peel, on to the preheated pizza stone.,Cook for about 2 minutes on one side only, until lightly browned.,Remove from the oven.,Drizzle the top of the pizza with a little olive oil.,Arrange the walnuts over the pizza and top with the crumbled blue cheese.,Bake the pizza until the cheese starts to melt and bubble-this only takes a few minutes under a very hot grill.,Keep the fist pizza warm at the bottom of the oven whilst you make the second.", | |
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| "title": "Boeuf bourguignon", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "450g stewing steak", | |
| " cubed", | |
| "1-2 tablespoons dried mixed herbs", | |
| "250ml gutsy red wine - perversely I used DO Valencia", | |
| " a Spanish wine", | |
| "1 tablespoon brandy", | |
| "Plain flour", | |
| " seasoned with salt and pepper", | |
| "200g belly pork", | |
| " skin removed and reserved", | |
| " and meat cut into smallish pieces", | |
| "1 tablespoon olive oil", | |
| "120g pickled silverskin onions", | |
| " well drained (you can use fresh", | |
| " but not available where I live)", | |
| "1 bulb garlic", | |
| " finely diced", | |
| "100g streaky bacon", | |
| " diced", | |
| "100g small button mushrooms", | |
| " wiped and left whole", | |
| "Flat leaved parsley", | |
| " coarsely chopped", | |
| " to garnish" | |
| ], | |
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| "instructions": "Place the marinade ingredients in a bowl and leave overnight in the fridge, covered.,Remove the beef and marinade from the fridge and allow to come to room temperature.,Drain off the marinade into a separate bowl and reserve.,Dry the meat with kitchen paper and place in a further bowl.,Lightly dredge with the seasoned flour (a flour dredger would be useful for this) and toss the beef in the flour.,Cook the belly pork (minus the skin) in a non-stick casserole or deep frying pan until it starts to produce its own dripping.,Remove the pork pieces and reserve.,Add the olive oil, bring to a high-ish heat and add the beef.,When the beef has browned on all sides, remove and reserve with the belly pork.,Add the onions, garlic, bacon and mushrooms and cook until they start to colour.,Add the reserved marinade, and boil until the smell of alcohol has disappeared.,Add the reserved pork, beef and pork skin.,Bring to the boil, then simmer on a low heat, covered, for 2-3 hours.,About 15-20 minutes before the end, remove the lid and cook on a higher heat until the sauce has thickened.,Serve, garnished with the chopped parsley.", | |
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| "title": "Brown shrimp, peas and pasta", | |
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| "ingredients": [ | |
| "2 portions of Home made pasta or fresh pasta", | |
| " rolled flat and cut into rough rustic strips" | |
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| "instructions": "Melt half of the butter in a pan, add the garlic and gently sauté until soft, don't allow it to burn or colour.,Add the shrimps, half of the lemon juice and season with salt, pepper. Stir well to mix and then remove from the heat.,Meanwhile cook the peas until tender, either by microwaving or boiling - about 4 minutes,Cook the tagliatelle in salted boiling water until al dente,Drain the pasta and add to the shrimps, Stir in the remaining lemon juice, butter and peas. Mix well, season and serve.", | |
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| "isPublished": true, | |
| "title": "Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
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| "difficulty": "middle", | |
| "ingredients": [ | |
| "1 chicken cut into about 6 pieces", | |
| " it's very easy to do", | |
| " see here", | |
| "175g of dried chick peas", | |
| " soaked overnight in cold water", | |
| " well rinsed and drained. 400g once rehydrated", | |
| " so you could always use a can of chickpeas instead.", | |
| "6 medium onions", | |
| " peeled and chopped. About 450g when chopped. A food processor is ideal for this task!", | |
| "2 pinches of saffron", | |
| "2 cinnamon sticks", | |
| "1 fresh bay leaf", | |
| "A pinch of mixed herbs", | |
| "A pinch of chilli flakes", | |
| "Half a teaspoon of chilli flakes", | |
| "850 ml (1.5 pints) of Chicken stock", | |
| "2 tablespoons smen or ghee", | |
| "2 red peppers", | |
| " roasted", | |
| " deseeded and slices", | |
| " see here", | |
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| "4 tablespoons of chopped dried fruit ; raisins", | |
| " sultanas", | |
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| "Crusty bread", | |
| " boiled potatoes or buttery cous-cous" | |
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| "title": "Chili con carne numero uno", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "¼ cup of olive oil", | |
| "Freshly ground black pepper", | |
| "2 large onions peeled and roughly chopped (4 cups)", | |
| "675 g (1.5 lb) minced beef (ground beef)", | |
| "675 g (1.5 lb) minced pork (ground pork)", | |
| "2 teaspoons sea salt", | |
| "4 heaped tablespoons of unsmoked paprika powder", | |
| "2 scant tablespoons fresh cumin seeds", | |
| " toasted and ground to a powder in a coffee grinder", | |
| "2 scant tablespoons dried Mexican oregano", | |
| "2 tablespoons unsweetened cocoa powder (Green & Black's or similar quality product)", | |
| "1/2 to 1 tablespoon of ground cinnamon powder", | |
| "2 teaspoons of hot chilli powder", | |
| "1.5 teaspoons of chilli flakes", | |
| "Good shake of Louisiana hot pepper sauce", | |
| "Good shake of lime juice", | |
| "4 cups Passata", | |
| "3 cups beef stock", | |
| "8 garlic cloves", | |
| " peeled and crushed", | |
| "1 to 3 tablespoon coarse yellow cornmeal for thickening", | |
| "2 cans red kidney beans" | |
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| "id": "34ed89ca-7b52-43cd-a42d-16ea254cfe78", | |
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| "title": "Chorizo pasta", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "350 g (12oz) penne pasta", | |
| "250 g (9oz) mascarpone cheese", | |
| "2 teaspoons wholegrain mustard", | |
| "250 g (9oz) chorizo sausage chunks", | |
| "200 g (7 oz) taleggio cheese", | |
| " diced", | |
| "Salt & black pepper to season" | |
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| "instructions": "Cook the pasta in a large pan of boiling salted water until just al la dente.,Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.,Finally, stir in the taleggio and chorizo and season well. Transfer the mixture into an ovenproof dish and bake for approximately 15-20 mins, or until the top is golden brown.", | |
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| "title": "Chorizo, pasta and vegetable bake", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "3 tablespoons olive oil", | |
| "1 medium onion", | |
| " peeled and chopped", | |
| "3 cloves of Garlic", | |
| " peeled and crushed", | |
| "Handful of fresh basil", | |
| " stalks removed", | |
| "400 g can of plum tomatoes", | |
| " chopped", | |
| "1 bell pepper", | |
| " any colour", | |
| " de-seeded and quartered", | |
| "1 aubergine", | |
| " halved and stem removed", | |
| "350 g dried penne pasta", | |
| "125 g mozzarella cheese", | |
| " ripped to bits", | |
| "250 g thinly sliced chorizo" | |
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| "instructions": "Heat 1 tablespoon of the oil in a frying pan and sautee the onions and garlic until soft, about 5 minutes, remove and reserve,Brush the pepper and aubergine with the a little oil and fry in the same pan, on a high heat, for 10 minutes, turning often.,Meanwhile, in another pan, add 1 tablespoon of oil and a grind of black pepper, throw in basil and heat for 20 seconds, add the onions, garlic and tomatoes, heat through.,Cook the pasta as directed, drain and add to the tomato mix.,Cut the pepper and aubergine into bite-sized slices.,Spoon the pasta, peppers, aubergines and tomatoes into an oven-proof dish. Top with torn mozzarella and finish with the chorizo.,Bake for 15 minutes", | |
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| "title": "Escalopes of lamb with garlic and mustard", | |
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| "ingredients": [ | |
| "2 free range eggs", | |
| "1 teaspoon olive oil", | |
| "100 g stale breadcrumbs", | |
| "1 fillet of lamb tenderloin", | |
| " cut into 4 sections and hammered flat", | |
| "Dijon mustard or green peppercorn mustard (moutarde au poivre vert)", | |
| " to taste", | |
| "Crushed garlic", | |
| " to taste", | |
| "60 g butter", | |
| "Salt and pepper" | |
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| "instructions": "Beat the eggs with the oil and pour into a shallow dish.,Place the breadcrumbs in a separate dish.,Rub the garlic and mustard into the mutton slices.,Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.,Using a large deep frying pan, melt the butter and when it is hot, add the mutton.,Cook for about 4 minutes on each side and place in a serving dish.,Season and pour the juices from the pan over the slices.", | |
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| "title": "Faschierter Rahmbraten", | |
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| "500 g minced lean pork", | |
| "1 onion", | |
| " minced or finely chopped", | |
| "1 bread roll", | |
| " soaked in milk and squeezed", | |
| "2 eggs", | |
| " beaten", | |
| "2 tablespoons breadcrumbs", | |
| "Marjoram", | |
| "Garlic to taste", | |
| " crushed", | |
| "3 tablespoons or more of meat stock", | |
| "1 tablespoon Lard or oil", | |
| "125 ml sour cream", | |
| "1 teaspoon flour", | |
| "Extra breadcrumbs" | |
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| "instructions": "Mix together the sausage ingredients until you have a fairly firm consistency.,Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.,Melt the lard in a frying pan and quickly brown the meat on all sides.,Place the meat in a baking dish and add the stock.,Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.,Add more stock if necessary.,Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.", | |
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| "title": "Fennel, red onion and orange salad (V)", | |
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| "6 small seedless oranges or satsumas", | |
| "1 fennel bulb", | |
| " thinly sliced (as you would an onion)", | |
| "2 red onions", | |
| " peeled and thinly sliced into rings", | |
| "1 tablespoon cumin seeds", | |
| " cracked in a pestle and mortar", | |
| "1 tablespoon freshly chopped mint", | |
| "1 teaspoon caraway seeds", | |
| " cracked in a pestle and mortar", | |
| "1 teaspoon freshly ground black pepper", | |
| "6 tablespoons olive oil", | |
| "Freshly picked mint sprigs to garnish", | |
| "Sea salt to taste" | |
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| "title": "Five Vegetable Pasta Sauce", | |
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| "1 tablespoon oil", | |
| "1 small red onion", | |
| "½ leek", | |
| "1 garlic clove", | |
| "¼ red pepper", | |
| "1 carrot", | |
| "1 small courgette", | |
| "1 tin chopped tomatoes", | |
| "150ml vegetable stock", | |
| "1 tablespoon Tomato puree", | |
| "½ tablespoon Sun dried tomato puree (optional)", | |
| "½ teaspoon sugar", | |
| "Basil" | |
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| "title": "Tomato and olive focaccia (TM)", | |
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| "title": "Frankfurters with ginger lentils", | |
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| "1 small can of hot dogs or frankfurters.", | |
| "150 g puy lentils", | |
| "1 sprig of fresh rosemary", | |
| "3 teaspoons of olive oil", | |
| "4 spring onions", | |
| " chopped", | |
| "1 Clove of garlic", | |
| " peeled and crushed or to taste", | |
| "1 tablespoon home made lazy ginger", | |
| " finely chopped or grated or to taste", | |
| "1 teaspoon chilli powder", | |
| " chilli sauce", | |
| " harissa paste or whole chili with the stalk cut off." | |
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| "6 Medium Size Potatoes", | |
| "2 - 3 Cloves garlic", | |
| " thinly sliced", | |
| "2 tablespoons olive oil", | |
| "30 g Butter", | |
| "Maldon Sea Salt", | |
| "Freshly ground black pepper" | |
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| "title": "Homemade tortilla chips", | |
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| "½ cup of vegetable oil", | |
| "1 pack of soft corn tortillas (8 to 10 tortillas)", | |
| "Fine salt" | |
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| "instructions": "Cut the each corn tortilla into 6 triangles,Heat the oil in a large heavy based frying pan over a medium heat.,Add the triangles in small batches and fry for about a minute or until they just start to brown. You need to be quick as they can burn easily.,Lift the cooked chips out of the pan and let the oil drain and then stack on paper towels to remove excess oil.,Sprinkle with a pinch of salt.,Allow to cool and crisp-up a little before serving.", | |
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| "title": "Jamie Oliver's pork fillet with feta cheese and prosciutto", | |
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| "2 tablespoons of olive oil", | |
| "Pinch of freshly ground black pepper", | |
| "150 g pork fillet (half of 1 fillet", | |
| " sliced lengthwise)", | |
| "100g feta cheese (half a pack)", | |
| "1 pack of prosciutto (or thinly sliced streaky bacon", | |
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| " peeled and chopped", | |
| "A good pinch of dried oregano" | |
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| "title": "Jamon Serrano wrapped frankfurter roast, with stuffing", | |
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| "1 can of frankfurters", | |
| "6 large slices of Serrano ham", | |
| "170g portion of sage and onion stuffing mix", | |
| "280 ml beef gravy", | |
| "6 medium sized potatoes (Maris Piper is ideal for roasting)", | |
| "8 broccoli florets" | |
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| "instructions": "If you have an Air Fryer, make Air fried roast potatoes, if not make normal roast potatoes.,Make up the stuffing mix as directed on your packet - [170g of stuffing mix to 350ml boiling water in my case - mix and leave for 5 minutes to absorb the water],Lightly oil a small baking tray and spread the stuffing over the base,Drain the frankfurters and wrap each one in a sheet of Serrano ham, press each wrapped frankfurter into the bed of stuffing.,Bake for 26 minutes or until the stuffing is crispy and golden.,Make up the gravy (4 teaspoons of beef gravy granules to 280 ml boiling water),Boil the broccoli for 4 to 5 minutes in salted boiling water", | |
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| "title": "Kabanos and lentil casserole", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "1 medium onion", | |
| " peeled and sliced", | |
| "4 Cloves of garlic", | |
| " peeled and crushed", | |
| " or to taste", | |
| "1 bell pepper sliced", | |
| " seeds and centre removed.", | |
| "6 kabanos sausages", | |
| " cut into slices", | |
| "6 medium mushrooms", | |
| " brushed clean and sliced", | |
| "4 tomatoes", | |
| " quartered", | |
| "600 ml carton of lentil and bacon soup", | |
| "½ teaspoon of Chile flakes (optional)", | |
| "Olive oil", | |
| "sea salt and freshly ground black pepper", | |
| "Chopped parsley to garnish" | |
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| "title": "Lamb with oyster sauce", | |
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| "ingredients": [ | |
| "2 tablespoons groundnut oil", | |
| "1 clove garlic", | |
| " crushed", | |
| "1 slice ginger", | |
| " finely chopped", | |
| "450 g (1 lb) lean lamb", | |
| " cut into ½\" thick medallions and flattened under a large knife", | |
| "250 ml (8 fl oz) chicken stock", | |
| "2 tablespoons oyster sauce", | |
| "1 tablespoon rice wine or dry sherry", | |
| "1 teaspoon sugar" | |
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| "instructions": "In a wok on a medium heat, fry the garlic and ginger until brown but don't allow it to burn,Add the lamb pieces and fry until browned, about 3 minutes,Mix in the stock, sherry, oyster sauce and sugar and bring to the boil,Cover and simmer for 30 minutes, stirring now and then until the meat is cooked,Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce,Arrange on a serving dish", | |
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| "ingredients": [ | |
| "455g dried spaghetti", | |
| "4 cloves of garlic", | |
| " peeled and crushed", | |
| "400g peeled prawns", | |
| "250 ml white wine", | |
| "2 heaped tablespoons of sun-dried tomato paste", | |
| "2 dried red chillies crushed in a pestle and mortar", | |
| "Juice from 1 lemon", | |
| "Zest from 1 lemon", | |
| "sea salt and freshly ground black pepper" | |
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| "instructions": "Cook the spaghetti in plenty of boiling water for about 7 to 10 minutes,Heat about 4 tablespoons of olive oil in a frying pan or a wok and gently cook the garlic and chili. As soon as the garlic starts to colour, add the prawns.Don't allow it to brown or it will be bitter.,Stir in the sun-dried tomato puree and let it sizzle for 30 seconds,Add the white wine and stir well.,Once the wine has heater through toss the pasta in the sauce, add the lemon juice and serve.", | |
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| "title": "Mahdzoon chicken", | |
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| "ingredients": [ | |
| "450 g boneless", | |
| " skinless chicken breasts", | |
| "100 ml olive oil", | |
| " plus 3 tablespoons extra", | |
| "Garlic", | |
| " to taste", | |
| " crushed", | |
| "120 ml dry white wine", | |
| "1 teaspoon fresh basil", | |
| " finely chopped", | |
| "2 medium onions", | |
| " sliced", | |
| "Salt and pepper to taste", | |
| "480 ml plain yogurt", | |
| "Flat leaved parsley and a little fresh basil", | |
| " finely chopped" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 10, | |
| "instructions": "Rain the liquid from the marinade and pat the chicken dry.,Heat a tablespoon of olive oil in a frying pan and brown the chicken on both sides.,In another pan, add 2 tablespoons of olive oil and sauté the onions until they are golden.,Place the chicken in the pan with the onions.,Season the chicken with salt.,Spread the yogurt over the chicken and onions, cover and allow to cook over a low heat for 30 minutes.,Sprinkle with the parsley and basil and serve.", | |
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| "title": "Moroccan meatloaf with peppers and pistachios", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "1 tablespoon sunflower oil", | |
| "1 onion", | |
| " peeled and chopped", | |
| "3 cloves garlic", | |
| " crushed", | |
| "2 teaspoons ras el hanout", | |
| "1 teaspoon chili powder or chili flakes", | |
| "Freshly ground black pepper and salt to taste", | |
| "500g minced lamb", | |
| "1 egg", | |
| " beaten", | |
| "50 g bulgur wheat soaked in 1 pint of warm water for 30 minutes then drained", | |
| "40 g pistachios", | |
| " husks removed", | |
| " (80g with shells)", | |
| "1 large red pepper", | |
| " roasted and peeled and chopped finely", | |
| "3 tablespoons pomegranate molasses", | |
| "6 dried apricots", | |
| " chopped", | |
| "4 bay leaves" | |
| ], | |
| "numberOfServices": null, | |
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| "instructions": "Lighly grease a small loaf tin,Heat the oil in a pan and fry the onion and garlic until translucent, about 5 minutes,Add the spices, salt and pepper and fry off for another minute or so then remove from the heat,Add the onions to a bowl together with the uncooked lamb, bulgur wheat, beaten egg, pistachios, and peppers and combine with your hands,Pack the mix into the loaf tin, brush the surface with 3 tablespoons of pomegranate molasses, scatter the chopped apricots over the top and garnish with the bay leaves,Leave to stand for a few hours. I felt this was needed to ensure the bulgur soaked up the surrounding moisture. It may not be needed, it certainly won't hurt though.,Stand the meatloaf tin in a deep roasting dish, half-filled with boiling water,Cover the the large dish with tin foil and bake for 30 minutes,Remove the foil, take the tray out of the bain marie and bake uncovered for a further 10 minutes,Remove from the oven and allow to rest for 15 minutes", | |
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| "title": "Murghi roti with nectarines and extra coconut", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
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| "ingredients": [ | |
| "225 g (8 oz) uncooked basmati rice.", | |
| "200 ml coconut milk", | |
| "175 g (6 oz) cooked chicken pieces - remove any bones", | |
| "* Steamed chicken works well - Follow the Chinese style steamed chicken using a quartered onion and a handful of fresh herbs instead of the Chinese ingredients", | |
| "2 tablespoons ghee or vegetable oil", | |
| "5 fat garlic cloves", | |
| " peeled and crushed", | |
| "5 cm (2\") ginger", | |
| " peeled and roughly grated", | |
| "150 g (5 oz) onions", | |
| " peeled and finely chopped", | |
| "1 coconut", | |
| " flesh removed and roughly grated", | |
| "* see Preparing a coconut", | |
| "4 hot chilli peppers (red or green)", | |
| " finely chopped - de-seeded if desired", | |
| "1 tablespoon lime juice" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 25, | |
| "instructions": "Quickly wash and drain the rice but don't rinse it as you normally would, this dish is best with rice of a starchy consistency.,Cook in boiling water for 7 to 11 minutes.,Rinse the cooked rice in cold water until it is cold. Drain well.,Add the rice to a food processor with a metal blade together with 200 ml of coconut milk and blend to a thick creamy purée. Remember, the inside is not going to change much whilst being cooked and will remain at roughly the same consistency as it was when first mixed.,Heat the ghee in a frying pan or wok and stir-fry all of the spices for half a minute, then add the ginger and garlic and allow them to cook for a minute or so.,Add the onion and reduce the heat a little and let them cook until translucent; about 5 minutes.,Add the chicken, coconut and chilli to the onions, mix well and remove from the heat.,In a large bowl, mix everything together.,Lightly oil a large non-stick oven proof frying pan put on a medium heat.,Preheat the grill.,Add the mixture from the bowl to the frying pan and pat down so it is flat,Ensure the mixture is evenly distributed and cook gently for about 10 minutes or until the rice cake has properly solidified.,If it catches on the bottom of the pan, use a pallet knife to turn areas of the mixture over, the more crunchy bits there are, the nicer it will taste.,After 10 minutes or so, finish the rice cake off under a hot grill to it's nicely toasted.,Sprinkle with lime juice and serve immediately.", | |
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| "attributes": { | |
| "internalId": 30, | |
| "isPublished": true, | |
| "title": "New York-style stone baked pizza", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
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| "difficulty": "middle", | |
| "ingredients": [ | |
| "1 portion pizza dough - Makes 2 pizzas", | |
| "150 g ball of mozzarella cheese", | |
| " torn into pieces", | |
| "1 spicy pepperoni-style sausage", | |
| "300g cooked meatballs - (I used turkey and chicken meatballs from Waitrose - delicious)", | |
| "Extra virgin olive oil for drizzling", | |
| "3 cloves garlic", | |
| " crushed", | |
| "1 cup spicy tomato sauce", | |
| "Handful of basil leaves", | |
| " torn", | |
| "1 tablespoon pickled capers", | |
| "1 tablespoon fine yellow cornmeal" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 15, | |
| "instructions": "Make 1 pizza per person,Dust the work surface with fine yellow cornmeal,Stretch or roll the dough into two thin rounds,Sprinkle the stone with fine yellow cornmeal,Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking,Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned,Remove from the oven, flip and add the topping.,Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side,Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce,Top with torn mozzarella, Crushed garlic, sausage and meatballs,Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.,Remove and sprinkle with torn basil and capers,Keep the fist pizza warm at the bottom of the oven whilst you make the second.,Serve hot", | |
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| "internalId": 31, | |
| "isPublished": true, | |
| "title": "Pasta with smoked salmon and fennel seed", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
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| "ingredients": [ | |
| "150g Dried ribbon pasta or spaghetti (white", | |
| " not wholemeal)", | |
| "1 tablespoon extra virgin olive oil", | |
| "1/2 teaspoon fennel seeds", | |
| "100g smoked salmon trimmings", | |
| "200g creme fraiche or fromage frais (low fat versions work well if preferred)" | |
| ], | |
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| "preparationTime": 5, | |
| "instructions": "Cook pasta in quantities required for the number of servings as recommended on the pack..,While the pasta is cooking, heat the olive oil in a small pan. Put the fennel seeds in and allow them to sizzle for about 10 seconds. Turn off the heat and allow to infuse for the remainder of the cooking time.,Review the salmon and chop up as required. If using trimmings, discard any dried-up bits.,Drain the pasta when ready. Return to the pan, then add the salmon, creme fraiche/fromage frais and olive oil/seed mixture. Heat gently while stirring to combine. Season with freshly ground black pepper and serve immediately.", | |
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| "type": "recipes", | |
| "id": "26e52111-0648-4a45-a457-6b660dc95e16", | |
| "attributes": { | |
| "internalId": 32, | |
| "isPublished": true, | |
| "title": "Pasta with Taleggio cheese", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
| "path": { | |
| "alias": null, | |
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| "langcode": "en" | |
| }, | |
| "difficulty": "easy", | |
| "ingredients": [ | |
| "200 g Taleggio cheese", | |
| " crumbled", | |
| "200 g pasta of choice", | |
| "2 cloves of garlic", | |
| " crushed", | |
| "2 bay leaves", | |
| "2 beefsteak tomatoes", | |
| "Balsamic vinegar", | |
| "Olive oil", | |
| "Freshly ground black pepper", | |
| "sea salt" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 5, | |
| "instructions": "Slice the tomatoes in hald, drizzle with balsamic vinegar, olive oil, salt and pepper and grill for about 10 minutes,Add the garlic and bay leaves to a pan of boiling water and cook the pasta for the time directed on the packet ( pasta cooking times for most types of pasta can be found here),Drain the pasta, reserving ½ a cup of the cooking liquor,Add the pasta back to the pan with a splash of olive oil, the crumbled Taleggio and enough of the cooking water to loosen the cheese into a sauce. About 3 tablespoons should do, but if you add too much it's easy to reduce again.", | |
| "totalTime": 15 | |
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| { | |
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| "id": "f702aa26-35c8-4faf-a53d-1d0f66db72a6", | |
| "attributes": { | |
| "internalId": 33, | |
| "isPublished": true, | |
| "title": "Pork Catalan", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
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| "langcode": "en" | |
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| "ingredients": [ | |
| "4 tablespoons olive oil", | |
| "1 smal pork fillet cut into medallions", | |
| "2 medium onions", | |
| " sliced", | |
| "4 cloves of garlic", | |
| " crushed", | |
| "175g long grain rice", | |
| "1 tablespoon tomato purée", | |
| "1 teaspoon turmeric powder", | |
| "300 ml chicken stock", | |
| "150 ml white wine", | |
| "1 teaspoon paprika", | |
| "I dried bird's eye chilli", | |
| " crushed", | |
| "Salt and freshly ground black pepper", | |
| "1 red pepper", | |
| " de-seeded and sliced", | |
| "1 green pepper", | |
| " de-seeded and sliced", | |
| "25g black olives", | |
| "1 tablespoon chopped parsley", | |
| "1 tablespoon chopped chives" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 15, | |
| "instructions": "Rinse the rice in a colander under a cold running tap until the water runs clear,In a large pot, heat half of the oil and brown the pork medallions, remove and reserve in a warm place,Add the onions and garlic, fry until soft and translucent,Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil,Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper,Bring to the boil, add the chicken, chorizo and peppers, cover and simmer on a low heat for 30 minutes so most of the moisture is absorbed into the rice. Check after 15 minutes and add a little more liquid if the rice look to be drying out too much.,Add the olives and mix well", | |
| "totalTime": 0 | |
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| "id": "a81222e0-5084-479a-ae09-a77d0d58aab5" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/f702aa26-35c8-4faf-a53d-1d0f66db72a6/relationships/contentType" | |
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| "owner": { | |
| "data": { | |
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| "id": "cd3c64da-7722-4056-9e53-5fc1c9969aeb" | |
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| "self": "http://contenta.test/api/recipes/f702aa26-35c8-4faf-a53d-1d0f66db72a6/relationships/owner" | |
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| "category": { | |
| "data": { | |
| "type": "categories", | |
| "id": "91f073ef-f9de-4bb6-b1b1-afef9654fb9d" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/f702aa26-35c8-4faf-a53d-1d0f66db72a6/relationships/category" | |
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| "image": { | |
| "data": { | |
| "type": "images", | |
| "id": "e5ff9a11-a6e2-40d3-87fd-85eb06138160" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/f702aa26-35c8-4faf-a53d-1d0f66db72a6/relationships/image" | |
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| "tags": { | |
| "data": [], | |
| "links": { | |
| "self": "http://contenta.test/api/recipes/f702aa26-35c8-4faf-a53d-1d0f66db72a6/relationships/tags" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/f702aa26-35c8-4faf-a53d-1d0f66db72a6" | |
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| { | |
| "type": "recipes", | |
| "id": "adb1f829-a4ed-492b-8159-d25da951b7af", | |
| "attributes": { | |
| "internalId": 34, | |
| "isPublished": true, | |
| "title": "Pork fillet with cream and cider", | |
| "createdAt": "2018-02-26T02:34:36+0100", | |
| "updatedAt": "2018-02-26T02:34:36+0100", | |
| "isPromoted": true, | |
| "path": { | |
| "alias": null, | |
| "pid": null, | |
| "langcode": "en" | |
| }, | |
| "difficulty": null, | |
| "ingredients": [ | |
| "10 Cloves of garlic", | |
| " unpeeled", | |
| "15 g butter", | |
| "30 ml olive oil", | |
| "A pinch of little white pepper", | |
| "1 pork fillet", | |
| " cut into two and flattened under a cleaver or heavy frying pan - same procedure as butterflying", | |
| "1 apple", | |
| " peeled", | |
| " cored and sliced", | |
| "1 bay leaf", | |
| "100 ml dry cider", | |
| "100 ml single cream", | |
| "4 spring onions", | |
| " sliced on the diagonal" | |
| ], | |
| "numberOfServices": null, | |
| "preparationTime": 10, | |
| "instructions": "Fill a small pan with enough boiling water to properly cover the garlic,Drop the garlic into the pan and simmer on a medium heat the garlic for 12 minutes to blanche it.,Remove with a slotted spoon reserve and allow to cool,In a pan with a lid, heat the oil, add the butter, white pepper and combine,Add the pork fillet and brown for 3 minutes each side. Reduce the heat in the pan to as low as it will go.,Squeeze all of the softened garlic out of it's paper skin into the pan, add the sliced apple, a bay leaf, cover and very gently cook for 20 minutes. Don't let it burn.,Remove the pork fillet and keep warm,Turn up the heat , add the cider and bring to the boil, mashing the garlic and apple with a wooden spoon or the end of a rolling pin,Add the cream and half of the spring onions and season to taste with salt and pepper, return the pork fillet and heat the sauce for another few minutes and serve.", | |
| "totalTime": 50 | |
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| "id": "a81222e0-5084-479a-ae09-a77d0d58aab5" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/adb1f829-a4ed-492b-8159-d25da951b7af/relationships/contentType" | |
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| "owner": { | |
| "data": { | |
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| "id": "cd3c64da-7722-4056-9e53-5fc1c9969aeb" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/adb1f829-a4ed-492b-8159-d25da951b7af/relationships/owner" | |
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| "category": { | |
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| "id": "91f073ef-f9de-4bb6-b1b1-afef9654fb9d" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/adb1f829-a4ed-492b-8159-d25da951b7af/relationships/category" | |
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| "image": { | |
| "data": { | |
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| "id": "51e689df-6cc0-42f1-9331-0f0b78d57232" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/adb1f829-a4ed-492b-8159-d25da951b7af/relationships/image" | |
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| "tags": { | |
| "data": [], | |
| "links": { | |
| "self": "http://contenta.test/api/recipes/adb1f829-a4ed-492b-8159-d25da951b7af/relationships/tags" | |
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| "links": { | |
| "self": "http://contenta.test/api/recipes/adb1f829-a4ed-492b-8159-d25da951b7af" | |
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| ], | |
| "jsonapi": { | |
| "version": "1.0", | |
| "meta": { | |
| "links": { | |
| "self": "http://jsonapi.org/format/1.0/" | |
| } | |
| } | |
| }, | |
| "links": { | |
| "self": "http://contenta.test/api/recipes" | |
| } | |
| } |
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