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{"data":[{"type":"recipes","id":"1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec","attributes":{"internalId":1,"isPublished":true,"title":"4 hour lamb stew","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["1 leg of lamb - does not need to be massive"," with the potatoes and vegetables"," this recipe goes a long"," long way.","Olive oil for frying","6 rashers of home smoked bacon"," chunky streaky bacon or a small packet of lardons","4 cloves of Garlic"," peeled and crushed","3 onions"," peeled and cut into 4","4 large potatoes"," peeled and cut into chunks","5 carrots"," peeled and cut in half"," lengthwise","2 parsnips"," peeled and cut in half"," lengthways","3 celery stick"," cut into thick \u0027moons\u0027","A few handfuls of fresh herbs"," whatever you have available; parsley"," rosemary"," thyme"," oregano","2 bay leaves","1 bottle of dry white wine","Above bottle"," re-filled with water - use your judgement"," depending upon the size of the joint. Sometimes half a bottle of water is enough.","sea salt and freshly ground black pepper"],"numberOfServices":null,"preparationTime":15,"instructions":"Preheat the oven to 160\u00b0 C (325\u00b0 F - gas 3 - Moderately slow\/Warm),If you are using a glass casserole dish, do the frying in a separate pan, otherwise..,Add a few splashes of olive oil to a huge ovenproof pot or deep Roasting dish and brown the lamb all over,Remove the lamb for the next stage,Fry the onions, garlic and bacon and celery for 4 minutes,Add a splash of white wine and deglaze the pan,Add your lamb back (or move everything to your casserole dish),Add the remaining wine and an equal amount of water and all of the remaining ingredients,Cover, with tin-foil if you are using a roasting tray,Roast for 4 to 5 hours - I find 4 hours sufficient although we don\u0027t use a particularly large cut of meat,Season the gravy to taste with salt and black pepper","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/category"}},"image":{"data":{"type":"images","id":"cf92b285-319d-405d-9f29-916fe6208a94"},"links":{"self":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/image"}},"tags":{"data":[{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/1e12d1d4-43bf-4fe6-9c01-05b6cf3e79ec"}},{"type":"recipes","id":"f40b548c-e1d3-41e5-8cde-3943bd90fc85","attributes":{"internalId":2,"isPublished":true,"title":"Agnello in agrodolce (sweet and sour lamb)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["1 large onion"," peeled and thinly sliced","5 tablespoons of olive oil","5 tablespoons full cream milk","3 tablespoons tomato pur\u00e9e","1 kg (2 lb) lamb shoulder"," cut into bite-sized cubes","125 ml high quality white wine vinegar","sea salt and freshly ground black pepper","3 tablespoon granulated sugar","6 fresh basil leaves"," roughly chopped"],"numberOfServices":null,"preparationTime":10,"instructions":"Fry the onions in half of the olive oil until golden brown and reserve.,Meanwhile, mix the milk and tomato paste together.,Brown the lamb in the remaining oil.,Season the meat with a little salt, add the onions back to the pan and pour in the tomato mixture.  I added just a few tablespoons of water at this stage as it looked as though it would not survive an hour of simmering.,Simmer gently for about an hour.,After an hour, add the vinegar, sugar and a good grind of black pepper then cook for the final 15 minutes.,Chop the basil and add just before 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The resulting consistency should be that of a thick paste.,Mix in the oil and vinegar and then the stock or water.,Chill and add salt as desired.,Serve in individual bowls and add a handful of grapes to each bowl.","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/category"}},"image":{"data":{"type":"images","id":"4239fa6a-2ca2-41dc-bb15-6b79db510a68"},"links":{"self":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/image"}},"tags":{"data":[{"type":"tags","id":"25cd3014-69de-491d-9e1a-ed764467d901"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/42f05572-18db-4ab1-9f10-594536e05e6f"}},{"type":"recipes","id":"e8679bd9-088b-4ffe-b534-c3b99a3c5db8","attributes":{"internalId":5,"isPublished":true,"title":"Allioli a la moderna","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["1 small free range egg","1 cup Spanish extra virgin olive oil","3 Cloves of Garlic"," peeled and crushed","1 teaspoon sherry vinegar or fresh lemon juice","sea salt to taste"],"numberOfServices":null,"preparationTime":15,"instructions":"Break the egg into a small mixing bowl,Add 2 tablespoons of olive oil, the crushed garlic cloves and the vinegar or lemon juice,If using a food processor, tip the contents of the bowl into the food processor,At full-speed, mix until the garlic is combined into a paste,Little by little (don\u0027t rush this stage), add the olive oil whilst blending at high speed,Add salt to taste - but not too much. 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I used 6 fat cloves of garlic","Half a medium size onion"," peeled and roughly chopped","2 teaspoons of dried oregano","1 heaped teaspoon of paprika powder","1 large red sweet pepper"," deseeded","\u0026#188; cup of olive oil","3 tablespoons of white wine vinegar.","2 heaped teaspoons of chicken stock powder"],"numberOfServices":null,"preparationTime":10,"instructions":"Put the chicken in an oven tray,Put the rest of the ingredients in the blender and blend for 2 minutes,Try to check taste,Pour it over chicken,Cover with a lid or tin-foil,Put it in the top of the oven for 45 minutes,Check the chicken is properly cooked,Enjoy!","totalTime":55},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/category"}},"image":{"data":{"type":"images","id":"fa22f7e0-23ae-479f-9608-8c423714e4f6"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/image"}},"tags":{"data":[{"type":"tags","id":"a5b96f9c-3404-4b99-b3f3-8da715a7cc18"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/ca43dc40-6019-404a-b368-84f28fdf947e"}},{"type":"recipes","id":"e9787e1b-66f5-4716-8612-bdfbb7ed812c","attributes":{"internalId":8,"isPublished":true,"title":"Bacon wrapped garlic, camembert, sous vide chicken","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["4 large chicken breasts (125g each) - try to find whole breasts"," much easier for stuffing","16 rashers of streaky bacon","5 fat cloves of garlic","1 very small white onion"," chopped very finely","125g camembert cheese (half a 250g wheel) - I used Le Rustique Camembert","sea salt","Freshly ground black pepper","A splash of lemon juice per sous vide bag","2 tablespoons of butter"],"numberOfServices":null,"preparationTime":20,"instructions":"Peel and crush the garlic,Finely chop the small white onion,Add to a small bowl with a pinch of salt and plenty of freshly ground black pepper and mix well,Cut a deep slice into the side of each breast to create a pocket,Use half of Le Rustique Camembert wheel, cutting it into eight pieces,Fill each chicken breast with equal amounts of the garlic mixture and two pieces of Camembert cheese,I had a few spare cherry tomatoes so slices them and squeezed them in.,Lay four strips of streaky bacon for each breast and carefully roll the breast up in the bacon.,Add a splash of lemon juice (or lime juice) to each sous vide bag.,Using a fish slice slide each chicken breast into the bag and seal - to save the lemon juice being sucked out, press the seal only button the moment the juice starts to run up the bag.,Cook in a sous vide bath heated to 64\u00b0 C (147\u00b0 F) for 2 hours.,Remove from the bag, reserving any juice for making gravy.,Pan fry in butter for 3 or 4 minutes until golden brown.","totalTime":25},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/category"}},"image":{"data":{"type":"images","id":"38137e43-53c3-4e0c-916c-e2e4d13d7cab"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/image"}},"tags":{"data":[{"type":"tags","id":"85994143-11a7-4c41-90e1-a2a4c22cc310"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/e9787e1b-66f5-4716-8612-bdfbb7ed812c"}},{"type":"recipes","id":"193a1057-9e87-4608-83c7-cc1b57495596","attributes":{"internalId":11,"isPublished":true,"title":"Baked hake with crispy cashew and sweetcorn coating","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["About half a cup of mixed cashew nuts and roasted sweet corn kernels","I used Natco Spicy cashew nuts \u0026amp; Natco roasted salted toasted corn - both available from Morrisons (UK)","A tablespoon of masa harina to loosen the mixture when grinding (plain flour would be fine)","2 medium sized hake fillet steaks","2 eggs"," beaten","3 tablespoons plain flour for dredging"],"numberOfServices":null,"preparationTime":15,"instructions":"Add the cashew nuts and sweet corn kernels to a food processor with a metal blade,Grind the mixture to a coarse powder,You may find the mixture starts to clump together after a while - I guess this is because of the oil released from the sweet corn kernels,If this does occur, just add a tablespoons of masa harina (or plain flour) and blitz the mixture for a few seconds to separate the crumbs again,Prepare your \u0027coating station\u0027 by beating the eggs and adding to a bowl,Pop the flour in saucer large enough to accommodate the fillets and finally the ground nut mixture in another saucer,Dredge the fish fillets in the flour, dip in the beaten egg to coat and then press into the nut mixture ensuring the fish is well coated.,Carefully arrange the coated fish on a grill tray and bake for 15 minutes or until the coating turns golden","totalTime":30},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/category"}},"image":{"data":{"type":"images","id":"024efa97-d357-47e5-a4f6-929c1e14dd43"},"links":{"self":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/image"}},"tags":{"data":[{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/193a1057-9e87-4608-83c7-cc1b57495596"}},{"type":"recipes","id":"3c64986a-d12f-41e9-a45a-7c9c527da64c","attributes":{"internalId":13,"isPublished":true,"title":"Baked sea bass (Chinese style)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["1  750g (1.5 lbs) whole fish"," sea bass"," trout or carp"," cleaned and gutted (use two if you can only get small fish)","1 teaspoon sea salt","1 teaspoon freshly ground black pepper","1 teaspoon ground ginger powder","1 teaspoon salted black beans"," soaked"," drained and crushed lightly"," or 4 large anchovies"," finely chopped","1 teaspoon dark soy sauce","1 teaspoon sugar","1 tablespoon Chinese wine or dry sherry","1 tablespoon root ginger"," peeled and finely shredded","2 star anise"," broken into small pieces","2 spring onions"," cut on the diagonal"," or 1 small onion"," peeled and finely sliced","2 tablespoons vegetable oil","Sheet of tin foil"," large enough to wrap loosely around the fish","Dressing","1tbs light soy sauce","1 teaspoon sesame oil"],"numberOfServices":null,"preparationTime":10,"instructions":"Descale, rinse and and dry the fish,With a sharp knife make deep cuts across both sides of the fish.  On a very large fish make criss-cross cuts,Mix the salt, pepper and ginger powder together and rub well into the slashes in the fish,Mix the crushed black beans, dark soy sauce, sugar and Chinese wine,Sprinkle the shredded ginger and spring onions on the tin foil and lay the fish on top,Heat 2 tablespoons of oil until smoking and carefully pour this all over the fish,When the oil has cooled a little, spread the black bean mixture all over the fish and in the cavity,Arrange the broken star anise pieces throughout the cavity of the fish,Bring the foil up and seal well and place on a baking tray,bake for 20 minutes or until the fish is tender,Arrange on a serving platter and pour the soy dressing over the fish","totalTime":30},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/category"}},"image":{"data":{"type":"images","id":"f7ff0619-4b74-4c86-ba14-b92d72d2176b"},"links":{"self":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/image"}},"tags":{"data":[{"type":"tags","id":"f9e77c7b-e48c-4654-807d-4e6b984c85bd"},{"type":"tags","id":"a1930a79-3d5c-40a9-a568-499851193a02"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/3c64986a-d12f-41e9-a45a-7c9c527da64c"}},{"type":"recipes","id":"27366a63-5b6f-40cd-aa2e-73a308375f12","attributes":{"internalId":14,"isPublished":true,"title":"Balti chicken with leeks and lentils","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["75 g split red lentils","4 tablespoons ghee or corn oil","1 heaped  teaspoon black mustard seeds","A large pinch of freshly ground black pepper","2 medium leeks"," washed and chopped","4 Indian green chillies or a mix or red and green"," split down the middle.  These types of chillies keep brilliantly in the freezer.","4 curry leaves"," a few bay leaves will do as a poor substitute","Juice and grated zest of 1 lemon","2 large tomatoes"," chopped","1 teaspoon of curry powder","1 teaspoon of turmeric","2 teaspoons coriander seeds"," ground","1 teaspoon sea salt","450 g whole chicken"," skinned"," boned and cut into cubes","Freshly chopped coriander leaves to garnish"],"numberOfServices":null,"preparationTime":10,"instructions":"Wash the lentils carefully and pick over them to remove any stones, is always advised on lentil recipes, though I have yet to find any pebbles in my lentils.  I guess food standards have improved since the first Indian recipes were penned!,Place the lentils in a pan with just enough cold water to cover,Bring to the boil, cover and simmer vigorously until soft, about 10 minutes, but it does depend on the type of lentils you are using,Most of the water should have been absorbed, keep a few tablespoons of the cooking liquor to loosen the curry a little.  Set the lentils to one side,Add the ghee or oil to a wok together with the black pepper and the mustard seeds and bring it to a medium heat,As soon as the mustard seeds start to pop, quickly add the leeks, chillies, curry leaves and and stir-fry gently for 3 to 4 minutes,Add the chicken pieces, together with the lemon juice and stir-fry for 7 minutes,Tip in the chopped tomatoes, curry powder, ground coriander, turmeric, mix well and cook for a few minutes more,Mix in the cooked lentils with enough of the cooking liquor to loosen the curry,Heat and stir until the chicken is properly cooked, this should probably take another 10 minutes","totalTime":45},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/category"}},"image":{"data":{"type":"images","id":"10467ca0-4e01-42c3-9a70-f83a617bd17f"},"links":{"self":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/image"}},"tags":{"data":[{"type":"tags","id":"0fa9c534-2844-45aa-a6c5-2e8067a2162d"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/27366a63-5b6f-40cd-aa2e-73a308375f12"}},{"type":"recipes","id":"e10cf5f3-acd2-486d-9cbb-af90e609cc6b","attributes":{"internalId":15,"isPublished":true,"title":"Bang bang sauce","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["3 tablespoons chicken stock or vegetable stock","* If you are also making bang bang chicken"," use the liquid the chicken was cooked in","3 tablespoons sesame paste","1 tablespoon light soy sauce","1 tablespoon white wine vinegar","2 spring onions"," chopped","2 garlic cloves"," peeled and crushed","1 x 5 cm (2\u201d) piece of ginger"," peeled and julienned (cut into matchsticks)","1 tablespoon Sichuan peppercorns"," dry fried and crushed in a mortar and pestle","1 teaspoon brown sugar or to taste"],"numberOfServices":null,"preparationTime":15,"instructions":"Mix the sesame paste with 3 tablespoons of cold chicken stock,Add the remaining ingredients, apart from the sugar and combine well,Stir in sugar to taste","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/category"}},"image":{"data":{"type":"images","id":"c076c341-ebf6-4d27-aab2-eb8eb003e6da"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/image"}},"tags":{"data":[{"type":"tags","id":"2560ec3e-be20-482d-8034-3456c7a7e674"},{"type":"tags","id":"c5ca67bf-8e99-44c9-90cb-28b8ccdf8e7f"},{"type":"tags","id":"31b74e5d-d930-43f1-a06d-f027b375fce5"},{"type":"tags","id":"dfd5c1a8-d867-4dd7-921b-554c4e4cf27c"},{"type":"tags","id":"2560ec3e-be20-482d-8034-3456c7a7e674"},{"type":"tags","id":"8a0d9ece-238a-46ba-baad-758aeaae4d77"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/e10cf5f3-acd2-486d-9cbb-af90e609cc6b"}},{"type":"recipes","id":"8a3d64fd-5c46-4c13-af9d-a4a8856b2435","attributes":{"internalId":16,"isPublished":true,"title":"Bang, bang chicken","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["3 skinless"," boneless chicken breasts"," about 450 g (1 lb) in total weight","1 clove of Garlic"," peeled and crushed","\u0026#189; teaspoon whole black peppercorns","1 small unpeeled onion"," halved","1 bouquet garni - optional","1 large cucumber"," peeled"," de-seeded and cut into thin strips. If"," like me"," you are a lazy cook"," slice it in a food processor!","1 serving of bang bang sauce","1 tablespoon of quick chili oil"],"numberOfServices":null,"preparationTime":15,"instructions":"Place the chicken in a small saucepan and just cover with water,Add the garlic, peppercorns the onion and optionally, the bouquet garni.,Bring to the boil, skim off any scum. Cover and simmer for 20-25 minutes,Remove the chicken and pat dry with a clean tea-towel,(If making bang bang sauce, use 3 tablespoons of the cooking liquid to thin the tahini),Freeze the remaining liquid as chicken stock,Smash the chicken breasts flat with a rolling-pin or the (clean) base of a large frying pan. Bang! 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bourguignon (slow cooker recipe)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["450 g Stewing steak"," trimmed of excess fat and cut into bite-sized cubes","3 large carrots"," sliced in half length-wise.","1 bottle of robust red wine such as Bulls blood.","225 ml beef stock made with 1 oxo cube","Bouquet garni (I used a variation on version 4)","half a lime (unsqueezed)","8 banana shallots"," peeled and cut in half","150g of button mushrooms"," sliced","3 carrots"," scrubbed and sliced","2 sticks of celery cut into moons","110 g (4 oz) home smoked bacon or good quality smoked bacon","1 tablespoon of plain flour","Pinch of salt","Good pinch of freshly ground black pepper","6 small tomatoes cut in half"],"numberOfServices":null,"preparationTime":15,"instructions":"Season the flour with salt and pepper,Roll the meat cubes in the flour to coat well - this will help to thicken the stew.,Add the remaining ingredients to the slow cooker,Stir well,Cook on low for 8 hours or more. As an experiment, I left the stew as photographed for 10 hours (on low).","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/category"}},"image":{"data":{"type":"images","id":"d2e745ab-88f3-4e81-bdd9-304adc304876"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/image"}},"tags":{"data":[{"type":"tags","id":"85994143-11a7-4c41-90e1-a2a4c22cc310"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/c6225eb9-c318-4ed6-a73c-8471feb3becc"}},{"type":"recipes","id":"b3e81401-d58e-42cc-845b-0f06731a2561","attributes":{"internalId":26,"isPublished":true,"title":"Beef bourguignon recipe","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["3 tablespoons Olive oil","400 g Stewing steak"," trimmed of excess fat and cut into bite-sized cubes"],"numberOfServices":null,"preparationTime":20,"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\u00b0 C (275\u00b0 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.","totalTime":20},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/category"}},"image":{"data":{"type":"images","id":"d1641953-e427-4242-8b10-757ef9db075b"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/image"}},"tags":{"data":[{"type":"tags","id":"85994143-11a7-4c41-90e1-a2a4c22cc310"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3e81401-d58e-42cc-845b-0f06731a2561"}},{"type":"recipes","id":"98368f9d-0298-4fe9-b59f-e634a44fa33b","attributes":{"internalId":27,"isPublished":true,"title":"Beef bourguignon recipe (PC)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["300 ml full bodied red wine","3 bay leaves","1 huge stem of cutting celery"," \u0027flowers and all\u0027 - A stalk of celery"," ideally with leaves would be fine","1 sprig of parsley","1 small sprig of thyme","2 tablespoons Olive oil","3 large banana shallots"," peeled and cut in half","4 cloves of garlic"," peeled and crushed","2 Portobello mushrooms"," (large field mushrooms)"," roughly sliced","2 carrots"," peeled and chopped","250 g Stewing steak"," trimmed of excess fat and cut into bite-sized cubes","10 cherry tomatoes - any type will do"," they happened to be spare","2 tablespoons of tomato puree","Half an oxo cube"," crumbled","Sea salt and freshly ground black pepper","1 tablespoon of cornflour","240g of dried egg noodles"," cooked as directed on the packet"],"numberOfServices":null,"preparationTime":15,"instructions":"If you have the time beforehand, add the meat, half bottle of red wine, the cubed steak and the bouquet garni (tied with kitchen string) to a Lock and Lock-style box, cover, shake and refrigerate for a few hours or more.,Heat 2 tablespoons of olive oil in a large pan or wok.  You can use the pressure cooker for this but I\u0027ve found it sometimes stick during the cooking so do any \u0027beforehand\u0027 saut\u00e9ing in my trusty wok.,Add a good grind of black pepper, the shallots and the garlic and gently saut\u00e9 5 minutes, stirring now and then,Add the mushrooms and carrots and fry for another 5 minutes.,Tip the onions, garlic, mushrooms and carrots into the pressure cooker.,Add the meat and red wine marinade, reserving the bouquet garni.,Crumble half an oxo cube into the cooker together with the tomatoes and tomato puree and stir well.,Sit the bouquet garni in the perforated trivet and sit this atop of the stew.,Cover and bring the pressure cooker to high pressure,Cook for 1 hour,De-pressurise naturally, during this time boil the noodles as directed,If the stew needs thickening, mix to a paste; a tablespoon of cornflour and  a tablespoon of cold water, stir this into the stew and bring back to the boil, uncovered, and stir for a minute or so.","totalTime":30},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/category"}},"image":{"data":{"type":"images","id":"3edff27a-d65b-47cd-8023-aa6a297a7432"},"links":{"self":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/image"}},"tags":{"data":[{"type":"tags","id":"85994143-11a7-4c41-90e1-a2a4c22cc310"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/98368f9d-0298-4fe9-b59f-e634a44fa33b"}},{"type":"recipes","id":"c3ac64b0-f2e8-4b51-a211-6c839eaca397","attributes":{"internalId":28,"isPublished":true,"title":"Silverside of beef in a pressure cooker (PC)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["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"," rosemary"," parsley"," cutting celery"," bay leaves."],"numberOfServices":null,"preparationTime":35,"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 pur\u00e9e 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.","totalTime":45},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/category"}},"image":{"data":{"type":"images","id":"6d171e49-e750-4ca0-b76d-202577248053"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/image"}},"tags":{"data":[{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/c3ac64b0-f2e8-4b51-a211-6c839eaca397"}},{"type":"recipes","id":"22e368f5-bd8d-46a2-b591-17ec3548d992","attributes":{"internalId":29,"isPublished":true,"title":"Beef strip roti","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["225 g (8 oz) uncooked basmati rice.","250g g (6 oz) cooked Sous vide beef prime topside joint cut into strips - any left over beef would be good also","2 tablespoons ghee or vegetable oil","5 fat garlic cloves"," peeled and crushed","5 cm (2\u0022) ginger"," peeled and roughly grated","150 g (5 oz) onions"," peeled and finely chopped","1 fresh coconut ","flesh removed and grated","* see Preparing a coconut","4 hot chilli peppers (red or green)"," finely chopped - de-seeded if desired","1 tablespoon lime juice","A bunch of coriander"," chopped"],"numberOfServices":null,"preparationTime":25,"instructions":"Quickly wash and drain the rice but don\u0027t 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 and blend to a thick creamy pur\u00e9e - adding a little milk if it needs thinning.  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 wok or frying pan 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 beef, coconut and chilli to the onions, mix well and remove from the heat.,In a large bowl add the rice and the onion mixture together with the chopped coriander and mix really well,Lightly oil a large heavy non-stick oven proof frying pan put on a gentle heat.,Ensure the mixture is evenly distributed and cook gently for about 5 minutes or until the rice cake has properly solidified.,You can leave it as it is or mix it up as its cooking, pressing it flat again before you finally grill it.,Preheat the grill.,Pop the pan under the grill and grill for 10 minutes or until it is nicely browned.,Sprinkle with lime juice and serve immediately.","totalTime":50},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/category"}},"image":{"data":{"type":"images","id":"b97c368c-a9c2-4e36-9c43-0d5be2308220"},"links":{"self":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/image"}},"tags":{"data":[{"type":"tags","id":"0fa9c534-2844-45aa-a6c5-2e8067a2162d"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/22e368f5-bd8d-46a2-b591-17ec3548d992"}},{"type":"recipes","id":"ef0f648e-3990-40eb-ab4a-556db556d733","attributes":{"internalId":30,"isPublished":true,"title":"Beef Wellington","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["250 g mushrooms chopped very finely. A mixture of chestnut mushrooms"," shiitake mushrooms and wild mushrooms works well.","2 shallots peeled and chopped very finely","2 cloves of Garlic"," peeled and crushed","3 tablespoons butter","50 ml dry white wine","1 sprig of thyme","sea salt and freshly ground black pepper","Olive oil for frying","500g trimmed beef fillet (cut from the middle of the fillet)","6 slices of parma ham or Prosciutto.  Because it was very thin and difficult to separate individually"," I separated into 2 rough halves and re-joined which allowed more than enough to cover the fillet.","Made-up English mustard - about 1 tablespoon of mustard powder mixed with white wine vinegar and a drop of water.","375g packet of pre-rolled puff pastry (you won\u0027t need it all).","2 egg yolks"],"numberOfServices":null,"preparationTime":50,"instructions":"Gently saut\u00e9 garlic and shallots in the  the finely chopped mushrooms in the butter for about 6 minutes until soft.,Add the chopped mushrooms and the whole sprig of thyme and gently cook for 10 minutes so most of the mushroom liquor is cooked off.,Remove the sprig of thyme,Add the wine, a splash of lemon juice and season to taste.,Cook gently until all of the liquid has gone.,The duxelles should stick together easily.,Remove from the heat and allow to cool.  Don\u0027t allow it to get too cold or it will be difficult to spread on the ham.,Heat a frying pan and a few tablespoons of olive oil until almost smoking.,Add the beef and brown all surfaces, turning often.,Remove from the heat and allow to cool and then brush generously with the English mustard paste.,Cut a large sheet of cling-film and cover with the parma ham so it is large enough to roll around the beef, overlapping at the edges.,Spread the duxelles over the parma ham as pictured.,Lay the fillet on the duxelles and use the cling-film to roll the parma ham around the the beef so it resembles a large sausage.,Twist the ends to seal and refrigerate for 20 minutes so it holds its shape when un-wrapped.,Remove the puff-pastry from the fridge 25 minutes before you need it to prevent it cracking when un-rolled.,Brush the edges that will overlap with the egg yolk.,Remove the cling-film and wrap the beef in the pastry, pressing the edges together with the tines of a fork. Place join-side down on a non-stick baking tray and brush the pastry with the remaining egg wash.  Overlap the pastry just enough to join, trimming and discarding any excess.,Cut long diagonal slashes in the pastry for decoration, being careful not to penetrate the pastry.,Bake for 35 to 40 minutes until the pastry is nice and crispy.,Rest for 10 minutes before slicing and serving","totalTime":30},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/category"}},"image":{"data":{"type":"images","id":"cbad1ab5-1fa9-4c70-a6c5-1d7f11c15655"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/image"}},"tags":{"data":[{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef0f648e-3990-40eb-ab4a-556db556d733"}},{"type":"recipes","id":"c1ac17a4-83e7-4f0b-87e3-bffe661488e3","attributes":{"internalId":31,"isPublished":true,"title":"Erd\u00e9lyi zsiv\u00e1nypecsenye (beef wrapped in bacon)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["675 g fillet steak"," cut into 5 mm slices","1 tablespoon paprika","Pinch each of salt and pepper","225 g smoked middle bacon"," thinly sliced","2 tablespoons lard"],"numberOfServices":null,"preparationTime":10,"instructions":"Using a meat mallet, gently flatten the fillet steak slices.,Sprinkle them with the paprika, salt and pepper on one side only.,Roll the slices tightly, lengthways into \u0027sausages\u0027 and wrap them with the bacon slices.,Melt the lard in a frying pan to a high temperature.,Quickly seal the meat on all sides.,Reduce heat, cover and cook at a very low temperature until the meat juices evaporate and the meat cooks in its own fat, by which time it should be properly cooked.","totalTime":28},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/category"}},"image":{"data":{"type":"images","id":"c939dcc1-3cec-4c83-a62c-f0970f465792"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/image"}},"tags":{"data":[{"type":"tags","id":"2f2eac97-f1b6-4a4d-bd6c-7cf11769a300"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/c1ac17a4-83e7-4f0b-87e3-bffe661488e3"}},{"type":"recipes","id":"b30f33da-f911-4831-93ad-69107bbf8cfa","attributes":{"internalId":34,"isPublished":true,"title":"Beetroot, pork and apple hash","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["3 cooked beetroots"," grated and squeezed dry (or spun in a salad spinner)","1 cooking apple"," peeled"," cored and grated","200 g cooked gammon or ham"," shredded","Freshly ground black pepper and a pinch of salt","Olive oil"],"numberOfServices":null,"preparationTime":10,"instructions":"Mix all of the ingredients together in a bowl,Heat a few tablespoons of olive oil in a heavy based frying pan,Fill the pan with the mixture and pat it flat,Cook on a medium heat for about 5 minutes,After 5 minutes, stir the mixture up with a fish slice and turn portions of the hash over to ensure its toasted all over,Repeat for 10 minutes so the apple, beets and ham are caramelised","totalTime":30},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/category"}},"image":{"data":{"type":"images","id":"a66ba765-9f8a-42ae-a460-cfb528644998"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/image"}},"tags":{"data":[{"type":"tags","id":"23801d6e-19c4-44bb-be62-2c1a407949f9"},{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/b30f33da-f911-4831-93ad-69107bbf8cfa"}},{"type":"recipes","id":"b193a506-6ba2-4fab-ad37-e8bae674eb69","attributes":{"internalId":36,"isPublished":true,"title":"Boeuf bourguignon","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"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"],"numberOfServices":null,"preparationTime":45,"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.","totalTime":45},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/category"}},"image":{"data":{"type":"images","id":"2b12091a-8995-4a39-a40a-a8b92f880eed"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/image"}},"tags":{"data":[{"type":"tags","id":"85994143-11a7-4c41-90e1-a2a4c22cc310"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/b193a506-6ba2-4fab-ad37-e8bae674eb69"}},{"type":"recipes","id":"ef3e920b-4f0c-42a2-b51e-4b59ba823ab6","attributes":{"internalId":37,"isPublished":true,"title":"Braised star anise beef","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["2 tablespoons groundnut oil","450 g (1 lb) cubed stewing steak \/ chuck steak etc","1 clove garlic"," crushed","3 tablespoons light soy sauce","1 tablespoon water - more if required","1 teaspoon salt","3 tablespoons rice wine or dry sherry","1 teaspoon sugar","2 whole star anise cloves"],"numberOfServices":null,"preparationTime":10,"instructions":"Heat the oil in a wok and brown the beef on all sides,Add the remaining ingredients and bring to the boil, cover and reduce the heat and simmer for 45 minutes.  I prefer to cover the wok whilst simmering, or it does dry out.,Turn the meat over and add a little more water if the meat is drying out. Remove the cover now so it can reduce a little.,Simmer for a further 45 minutes,If it is too wet, just turn the heat up for a few minutes and reduce a little. I think this should be quite dry, as pictured.,Remove from the wok, discarding the star anise, keep warm and rest for 5 minutes","totalTime":50},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/category"}},"image":{"data":{"type":"images","id":"396cbd55-649a-46e6-8398-8ed0f840e8b4"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/image"}},"tags":{"data":[{"type":"tags","id":"8a0d9ece-238a-46ba-baad-758aeaae4d77"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/ef3e920b-4f0c-42a2-b51e-4b59ba823ab6"}},{"type":"recipes","id":"43e30453-7cca-4af8-b506-44c3b08c2b0d","attributes":{"internalId":38,"isPublished":true,"title":"Breaded belly of pork fingers with creamy cabbage and red wine jus","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["use whatever similar vegetables you have to hand","2 kg boneless pork bellies"," skin removed","1 leek"," chopped into rings","4 cloves of garlic"," unpeeled and smashed under a knife","2 sticks of celery"," with leaves if possible"," chopped into moons","2 carrots"," split down the middle","1 parsnip"," guess"," split down the middle","Half a turnip"," cut into chunks","A handful of tomatoes"," halved","A bunch of fresh herbs"," thyme and sage are good with this","300 ml red wine","400 ml of chicken stock","Splash of light soy sauce","Pinch of chilli powder","A pinch of sea salt and freshly ground black pepper","Half a cup of plain flour","Half a teaspoon of Tex-Mex seasoning [or whatever you fancy to give them a little lift]","2 large eggs"," beaten","1 cup of Panko breadcrumbs","Rapeseed oil for shallow frying","1 small Savoy cabbage","300 ml pot of single cream","Freshly chopped parsley","Salt and pepper"],"numberOfServices":null,"preparationTime":25,"instructions":"Sautee the leeks (or onions), celery and garlic in a little olive oil for a few minutes,Add the tomatoes and red wine and heat for 3 or 4 minutes,Place the chopped vegetables in the base of a roasting tray, large enough to accommodate both pork bellies,Arrange the fresh herbs over the vegetables and sprinkle with salt and pepper,Sit the pork bellies, on top of the vegetables, fatty side to the top,Pour the wine mixture over the pork bellies,Pour the stock around the side of the pork,Cover with just enough tin foil to stop the pork from drying out.  Don\u0027t completely cover as you want the stock to reduce while the pork cooks,Slow cook in the middle of the oven for about 3 hours,Remove the pork and allow to cool,Drain the stock for later and discard the vegetables,Press the pork under a heavy weight for a few hours at least.  I used a granite pizza stone.  Hardly any liquid comes from the pork but the meat is compressed a little more,Cut each pork belly into four square \u0027fingers\u0027,Beat the 2 eggs into a bowl and season the plain flour with Tex-Mex seasoning or just salt and pepper and add to another bowl,Add the Panko breadcrumbs to a final bowl,Heat the rapeseed oil in a frying pan, meanwhile bread the pork fingers,Press a pork finger into the seasoned flour so it is completely covered,Dredge the finger through the egg wash and then press each side into the breadcrumbs - don\u0027t forget the ends. repeat for all the fingers,Shallow fry the breaded pork in rapeseed oil. Cook each side until it is golden brown, then turn over onto an uncooked edge,Scrape and  discard any fat from the cooled stock and press through a sieve,Heat the stock in a saucepan and reduce by about half.,Separate the leaves, remove and discard the stems from the middle of each leaf, place the leaves together and chop into strips,Drop into boiling salted water and allow to return to the boil, then drain,Plunge into a bowl of cold water to retain the colour.  Cold water does the job just as well as iced water to my mind,Heat the single cream and a knob of butter in a pan and season. Add the cabbage and gently heat until warmed through.  I used half of the cream in the cabbage and half in the mashed potatoes.","totalTime":55},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/category"}},"image":{"data":{"type":"images","id":"ae62f928-2a7f-4c6d-a65f-71f2b40e92d3"},"links":{"self":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/image"}},"tags":{"data":[{"type":"tags","id":"23801d6e-19c4-44bb-be62-2c1a407949f9"},{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/43e30453-7cca-4af8-b506-44c3b08c2b0d"}},{"type":"recipes","id":"4b7e9f38-dead-4c85-9a59-e6ec025c2885","attributes":{"internalId":41,"isPublished":true,"title":"Can-can chicken","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["2 kg whole chicken (4 lb)","1 Lemon"," quartered","1 Lime"," half quartered"," the remainder sliced for a garnish","1 small bulb of garlic crushed","2 tablespoons butter at room temperature","A huge handful of herbs of your choice","1 teaspoon of black peppercorns"," roughly crushed in a mortar and pestle","Table salt","1 teaspoon of Szechuan peppercorns"," roughly crushed in a mortar and pestle"],"numberOfServices":null,"preparationTime":30,"instructions":"This is best made with a Grillpro Stainless Steel Chicken Roaster - it can be done without (see here).  Just be careful that it does not fall over,Add the crushed peppercorns and garlic to the warmed butter, mix well and season with \u0026#188; teaspoons of salt,Pack the clean empty tin can with the herbs, all of the quartered lemons and half the lime,Half fill with cold water,Remove the parsons nose, if you remember!,Carefully sit the chicken on the tin can,From the top of the chicken, push your fingers between the skin and the breasts to separate them and create pockets.  Pack most of the herb butter between the skin and the breast mat.  This gives it wonderful flavour and keeps it moist.,Rub the remaining herb butter over the skin and season with a little table salt.,Make a tin-foil \u0027hat\u0027 to protect the bird from burning as it\u0027s likely to be quite close to the top of the oven.,Roast for 1 hour 30 minutes, removing the foil for the final 30 minutes.,Leave to rest for 15 minutes before serving - I usually turn the oven off and leave the door open.,Discard the can and its contents, carve and 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noodles with minced pork","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["125 g (4 oz) dried cellophane noodles","225g (8 oz) finely minced pork tenderloin","* Turn pork fillet into mince in a seconds using a food processor with a metal blade"],"numberOfServices":null,"preparationTime":15,"instructions":"Combine the soy, rice wine and sesame oil with the meat and mix well,Heat the peanut oil until smoking and stir fry the pork mixture for 2 minutes,Add the spring onions, ginger and garlic and stir-fry for a further 2 minutes,Add the \u0027simmering mix\u0027 and the noodles to the wok, bring to the boil and simmer vigorously until almost most of the liquid has 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Heat for a few minutes more and then add the cooked pasta.,Heat the passata and season the salt and black pepper and a  herbs of your 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and the rice and stir-fry for a few minutes so that the rice is well coated with oil,Add the tomato pur\u00e9e, 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,Add the olives and mix 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Varoma \/ Speed 1,Add the onion, peppers and white wine, chop 4 seconds \/ Speed 5 [scrape down sides of bowl], then 10 minutes \/ Temp. Varoma \/ Speed 1.,Incorporate the rest of the ingredients, excluding the mushrooms, 20 minutes \/ Temp. Varoma \/ Reverse Blade \/ Speed Spoon.,Add the mushrooms 20 minutes \/ Temp. Varoma \/ Reverse Blade \/ Speed Spoon.,Pour into a dish and serve.","totalTime":5},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/category"}},"image":{"data":{"type":"images","id":"3221aef1-c4fe-4249-b830-cd867a056700"},"links":{"self":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/image"}},"tags":{"data":[{"type":"tags","id":"25cd3014-69de-491d-9e1a-ed764467d901"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/ad86a94c-d40f-4ce7-bca9-0f484b844bf2"}},{"type":"recipes","id":"071984c9-7963-4b34-9c54-31da5134b5ef","attributes":{"internalId":52,"isPublished":true,"title":"Chicken in sherry and garlic","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["1.3 kg whole chicken"," jointed and skin removed - See here","Lemon juice and salt (time dependent)","6 tablespoons of olive oil","6 Cloves of garlic"," unpeeled and smashed with the back of a frying-pan - always good fun!","Handful of spring onions"," chopped roughly","No more than \u0026#189; teaspoon fennel seeds","2 fresh bay leaves","100 ml dry sherry","100 ml water","1 tablespoon sherry vinegar","sea salt and freshly ground black pepper"],"numberOfServices":null,"preparationTime":10,"instructions":"If you have time, squeeze the juice of 1 lemon over the chicken pieces and season well with salt; set aside for an hour or so.,Heat the olive oil in a large Dutch oven or similar,Add the garlic and spring onions and simmer in the olive oil on a low heat (don\u0027t let it burn!) for about 15 minutes to flavour the oil.  Discard the garlic and spring onions.,Turn up the heat a little and brown the chicken pieces really well, a few at a time or you will end up steaming the chicken,Add all of the browned chicken pieces back to the pan, reduce the heat and add the fennel seeds, bay leaves and a dash  of sea salt,Saut\u00e9 for 10 minutes then add the Sherry and cook for a minute or two then add the water,Cover and simmer of about 15 minutes until the thickest piece of chicken is cooked","totalTime":55},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/category"}},"image":{"data":{"type":"images","id":"224c3dc3-eaa3-44bc-b097-4909bfb4340a"},"links":{"self":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef\/image"}},"tags":{"data":[]}},"links":{"self":"http:\/\/localhost\/api\/recipes\/071984c9-7963-4b34-9c54-31da5134b5ef"}},{"type":"recipes","id":"63f23205-3e3c-4610-9f04-931125b9e22d","attributes":{"internalId":53,"isPublished":true,"title":"Chicken jambalaya","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["1 x 2kg (4 lb) chicken"," parson\u0027s nose removed","A few bay leaves","1 onion"," unpeeled"," chopped into quarters","About 200 g from one or more of the following cooked meats: Cooked ham"," 1 chorizo sausage"," peeled and roughly chopped"," Sliced"," cooked belly pork"," Roughly sliced bacon"," could be uncooked if thin enough","40 g (1 \u0026#189; oz) butter"," ghee or olive oil","4 to 7 cloves garlic"," peeled and crushed","6 spring onions"," chopped on the diagonal","2 sticks of celery"," \u0027strings\u0027 removed with a mandoline and chopped into moons","3 or 4 sweet bell peppers"," any colour"," deseeded and chopped","3 teaspoons paprika powder","\u0026#189; teaspoon dried oregano or dried mixed herbs","2 tablespoons fresh basil leaves"," chopped"," if available","1 large can plum tomatoes"," chopped","500ml to 600 ml of the water the chicken was boiled in","1 tablespoon Worcester sauce","Chillies"," chilli sauce or chilli powder to add warmth"," not heat.","* I used: 1 teaspoon chili guajillo (powder)"," 2 teaspoons pasilla chili (diced)"," 1\/2 teaspoon chipotle chillies (diced)","* Suggested alternative if using sauce: 1 to 2 tablespoons Louisiana hot pepper sauce (or to taste)","sea salt and freshly ground black pepper","400 g (14 oz) basmati rice (long grain rice)"],"numberOfServices":null,"preparationTime":15,"instructions":"Remove any giblets, cut off and discard the Parson\u0027s nose.,Wash the chicken under cold running water, inside and out,Place the chicken in a large pot and pour over just enough boiling water to cover,Add the onion and the bay leaf and boil for about 1 hour or until tender,Set the chicken to one side, reserve the stock and discard the bay leaf and onion quarters,Once chicken has cooled discard skin and bone,Heat the butter in a large pan and fry the garlic for a few minutes,Add the ham, spring onions, celery and pepper and saut\u00e9 for 5 minutes,Rinse rice under cold running water for a few minutes until the water runs clear,Add the rice and stir-fry for a minute so the grains are coated by the oil,Add the stock (about 500 ml to start), tomatoes, spices, Worcester sauce, hot pepper sauce, salt and pepper and chicken,Stir well, cover and simmer on a very low hob until the liquid has gone and the rice is cooked.  Add a little more water if it dries out before the rice is done.","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/category"}},"image":{"data":{"type":"images","id":"32994c16-016a-4abc-911e-f5feac8a4880"},"links":{"self":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/image"}},"tags":{"data":[{"type":"tags","id":"0fa9c534-2844-45aa-a6c5-2e8067a2162d"},{"type":"tags","id":"e11a5a10-13f7-4731-a357-a57c4a50a1d8"},{"type":"tags","id":"bec0eef7-073a-4788-9267-3e5c38cfd7bf"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/63f23205-3e3c-4610-9f04-931125b9e22d"}},{"type":"recipes","id":"994b4726-6ab3-4fef-81bd-b1faf6492384","attributes":{"internalId":54,"isPublished":true,"title":"Chicken jambalaya (TM)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":null,"numberOfServices":null,"preparationTime":25,"instructions":"Fill the TM bowl with 1.2kg water and add the onion and bay leaf.,Place the chicken in the Varoma basket 30 minutes \/ Temp. Varoma \/ Speed 2.,Turn chicken over and continue cooking for another 30 minutes.,Check for done-ness and cook for longer if necessary.,Remove the basket and allow to cool, reserving the steaming water and discarding the onion and bay leaf.,Remove the meat from the bones.,Add the garlic to the bowl and chop 5 seconds \/ Speed 5 then scrape down the inside of the bowl.,Add the butter or oil, bacon, spring onions, celery and pepper and saut\u00e9e 10 minutes \/ Temp. Varoma \/ Speed 1 \/ MC off.,Add the rice and cook for 1 minute \/ Temp. Varoma \/ Speed 1 \/ MC off.,Add the tomatoes, spices, herbs, Worcester sauce, hot pepper sauce and chicken.,Fill the bowl with the reserved steaming water until you reach the 2 litre mark in the bowl.,Cook 15 minutes  \/ 90\u00b0  \/ Speed Spoon \/ Reverse Blade or until the liquid has gone and the rice is cooked - it may help to remove the MC for part of the cooking time.,Add a little more water if it dries out before the rice is done.,Serve and garnish with the finely chopped parsley if desired.","totalTime":45},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/category"}},"image":{"data":{"type":"images","id":"b1501419-4589-4e7b-bfec-0eac4ab20bbc"},"links":{"self":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/image"}},"tags":{"data":[{"type":"tags","id":"069290bf-eb01-4574-8b54-89717196a63b"},{"type":"tags","id":"bec0eef7-073a-4788-9267-3e5c38cfd7bf"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/994b4726-6ab3-4fef-81bd-b1faf6492384"}},{"type":"recipes","id":"930137df-028c-41b6-8211-d7953b425872","attributes":{"internalId":55,"isPublished":true,"title":"Chicken kadra with Chickpeas, peppers and onions (slow cooker recipe)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["1 chicken cut into about 6 pieces"," it\u0027s 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\u0026#160;; raisins"," sultanas"," apricots"," prunes","lots of freshly chopped parsley","Toasted almond flakes","Lemon wedges","Crusty bread"," boiled potatoes or buttery cous-cous"],"numberOfServices":null,"preparationTime":0,"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.","totalTime":0},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/category"}},"image":{"data":{"type":"images","id":"6a1495cc-3e0d-4f82-b33d-5a4741018538"},"links":{"self":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/image"}},"tags":{"data":[{"type":"tags","id":"eb14e518-51a5-4224-bdfc-e8be745195e9"},{"type":"tags","id":"5fe7dc06-7306-4cbd-8c89-38d645a8e432"},{"type":"tags","id":"38c83c84-890f-49ec-968d-8fa144e0b273"},{"type":"tags","id":"9c7decf5-5e8d-47c5-9623-7580ebb637dd"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/930137df-028c-41b6-8211-d7953b425872"}},{"type":"recipes","id":"b3a3b389-354b-4a60-bb4c-7d99496c85cb","attributes":{"internalId":56,"isPublished":true,"title":"Chicken Kalia","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["1 x 1kg chicken"," cut into serving pieces; see here","250ml yogurt","2 cinnamon sticks (abut 3cm long)","3 split cardamoms","4 cloves","2 tablespoons powdered cumin","2 green chillies"," slit","pinch of turmeric","1 teaspoon mixed grated ginger and garlic","5 tablespoons of chopped coriander leaves","salt and black pepper"," to taste","2 onions"," finely sliced","120ml mixed oil and ghee","pinch of saffron"],"numberOfServices":null,"preparationTime":15,"instructions":"1. Add the chicken to deep cooking pan and mix-in all the ingredients apart from the onions, ghee and oil mixture and saffron. Marinate the chicken for 1 hour of more.,2. Fry the onions in the ghee\/oil mix until golden brown and crisp. Remove and set aside then pour the remaining oil into the pan with the chicken.,3. Soak the saffron in half a cup of hot water and allow to infuse before pouring onto the chicken.,4. Mix well, cover and cook over a low heat for about 40 minutes, or until the chicken is done. Add the fried onion, cook for a further 3 minutes and serve with rice.","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/category"}},"image":{"data":{"type":"images","id":"fcb853fd-9060-4bc0-aa31-7f186397ebc0"},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/image"}},"tags":{"data":[{"type":"tags","id":"2b826751-6dd1-407e-bcb2-eb9060829f90"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/b3a3b389-354b-4a60-bb4c-7d99496c85cb"}},{"type":"recipes","id":"49429433-22e7-48c8-89ad-402503cdd53b","attributes":{"internalId":57,"isPublished":true,"title":"Karahi chicken","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["125ml oil","1 tablespoon ginger"," peeled and grated","1 tablespoons garlic"," crushed","4 green chillies"," finely chopped","3 medium tomatoes"," chopped","1 teaspoon ground turmeric","800g chicken breast cut into 1\u0026#189;cm cubes","1 x 2\u0026#189;cm piece of fresh"," ginger"," peeled and cut into thin sticks","3 teaspoons garam masala","1 teaspoon salt","1 onion"," sliced","1 green pepper"," thinly sliced","4 tomatoes"," quartered","A large handful of coriander"," chopped"],"numberOfServices":null,"preparationTime":20,"instructions":"Heat the oil in a wok to a high temperature and add the grated ginger and garlic.,Fry until golden brown, stirring constantly, and add the chillies, chopped tomatoes and the turmeric.,When the oil has separated, add the chicken and stir-fry until the chicken is almost cooked.,Add the ginger sticks, garam masala, salt and water and stir until you have a thick, rich stock.,Add the onion, pepper and quartered tomatoes and stir fry very quickly on a high heat, until the vegetables are just softened.,Stir in the coriander and serve.","totalTime":45},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/category"}},"image":{"data":{"type":"images","id":"365c0a9c-1b4b-49ee-934b-cc7b2118b3f7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b\/image"}},"tags":{"data":[]}},"links":{"self":"http:\/\/localhost\/api\/recipes\/49429433-22e7-48c8-89ad-402503cdd53b"}},{"type":"recipes","id":"e9eb7d3a-20b1-4b8d-adf3-2ae91fb76779","attributes":{"internalId":58,"isPublished":true,"title":"Chicken liver vermicelli","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["400g chicken livers","1 tablespoon butter","1 tablespoon olive oil","1 medium onion"," finely chopped","1 clove of garlic"," crushed","A small handful of wild mushrooms"," sliced - see variations","75 g frozen peas"," cooked for a few minutes in the microwave oven.","A good splash of dry sherry","250 g fresh pasta (vermicelli"," spaghetti etc)","sea salt and freshly ground black pepper","1 teaspoon of truffle oil","35 g freshly shaved parmesan cheese to serve"],"numberOfServices":null,"preparationTime":10,"instructions":"Trim the chicken livers of any viens etc and chop into sugar-cube sized chunks.  Rinse in a colander and pat dry with a paper towel.,Cook the pasta in plenty of boiling salted water.  Fresh pasta will only take a few minutes and you\u0027ll see it change when it\u0027s ready - it just looks bigger and softer! Drain and reserve a few tablespoons of the cooking liquid.,Meanwhile melt the butter in a frying pan, add a good grind of black pepper and add 1 tablespoon of olive oil.,Add the chopped onions and sliced mushrooms and saut\u00e9 for 2 or 3 minutes.,Add the chopped liver, the peas and the garlic and saut\u00e9  for about 3 minutes, stirring often.,Deglaze the pan with a splash of dry sherry then stir in the pasta.,Add a knob of butter, a teaspoon of truffle oil and two or three tablespoons of the water in which the pasta was cooked, this helps to make a little sauce.  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This helps the beaten egg to stick to the meat,Dip the floured chicken in the beaten egg and then pull it through the breadcrumbs and pop them into the hot frying pan,Cook for 4 minutes on each side or until the chicken is properly cooked and pop them onto a paper towel,Slice the cooked chicken into 2.5 cm (1\u0022) thick strips and place on a baking tray.  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leave for 5 minutes then dredge again.,Heat the oil and 1 tablespoon of butter in a large frying pan, season with a grind of pepper and fry the chicken for about 3 minutes per side, ensuring they are properly cooked.,reserve and keep warm whilst you prepare the sauce.,Deglaze the pan with the wine or chicken stock,Stir in the lemon juice and capers then turn up the heat and reduce by about half.,Whisk the butter into the sauce.,Pour over the chicken pieces and garnish with chopped parsley and lemon zest.","totalTime":25},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/category"}},"image":{"data":{"type":"images","id":"e5049fd9-f317-418b-bcdf-725ddad60ca6"},"links":{"self":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/image"}},"tags":{"data":[{"type":"tags","id":"92791720-9796-4b8a-b3f9-5a1ece535021"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/a5c20f6f-8aa1-424d-9f82-c5c1ce87e290"}},{"type":"recipes","id":"5de506dd-339f-410b-97d9-18767d468d51","attributes":{"internalId":62,"isPublished":true,"title":"Murghi roti","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["225 g (8 oz) uncooked basmati rice.","175 g (6 oz) cooked chicken pieces - 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Drain well.,Add the rice to a food processor with a metal blade and blend to a thick creamy pur\u00e9e - adding a little milk if it needs thinning.  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 wok or frying pan 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 with the rice puree.,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\u0027s nicely toasted.,Sprinkle with lime juice and serve immediately.","totalTime":45},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/owner"}},"category":{"data":{"type":"categories","id":"02574558-bfc6-49a9-8189-49049dbc848c"},"links":{"self":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/category"}},"image":{"data":{"type":"images","id":"b75383f2-a410-4601-909f-552e5deeb46d"},"links":{"self":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/image"}},"tags":{"data":[{"type":"tags","id":"0fa9c534-2844-45aa-a6c5-2e8067a2162d"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/5de506dd-339f-410b-97d9-18767d468d51"}},{"type":"recipes","id":"f8f2341f-6374-46a1-a544-819342881088","attributes":{"internalId":63,"isPublished":true,"title":"Chicken vindaloo","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["2 tablespoons of ghee or vegetable oil","2 medium onions"," peeled and chopped","6 chicken pieces (legs or breast - 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You could use one bowl. 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This prevents the gooey mixture from sticking to your hands.,Gently shallow fry for 15 to 20 minutes until crusted and caramelised on the outside.,Meanwhile, slice the halloumi width-wise into about 10 slices, spray with olive oil and griddle until nicely toasted - it won\u0027t melt.,Mix a tablespoon or so of the tahini into the yogurt, season and mix well to serve as a dip.","totalTime":10},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/owner"}},"category":{"data":{"type":"categories","id":"1a4e8717-f239-4ec8-a3c5-ab4bbf106e67"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/category"}},"image":{"data":{"type":"images","id":"e3e7381e-e3eb-49d2-b617-91c7d9721730"},"links":{"self":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/image"}},"tags":{"data":[{"type":"tags","id":"23801d6e-19c4-44bb-be62-2c1a407949f9"},{"type":"tags","id":"dae4ef23-e065-493e-8f6d-d01c6fa4e045"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"},{"type":"tags","id":"5639ae14-c0b1-4771-b28c-911f026e8c35"},{"type":"tags","id":"266bce87-c1db-475d-98ee-4daa9adbf779"},{"type":"tags","id":"38c83c84-890f-49ec-968d-8fa144e0b273"},{"type":"tags","id":"9c7decf5-5e8d-47c5-9623-7580ebb637dd"},{"type":"tags","id":"f5ed8839-8705-4e2b-b25a-cd49d0ef6085"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/49d40181-5b0c-4bf1-8fab-6ace39d11002"}},{"type":"recipes","id":"cf87077e-81a5-4410-9a1b-9951d743095c","attributes":{"internalId":40,"isPublished":true,"title":"Bulz ciobanesc (Dumplings with butter and cheese)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["175 g polenta","\u0026#189; 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lime","Big handful of sultanas","1 tablespoon demerara sugar (optional)"],"numberOfServices":null,"preparationTime":10,"instructions":"Arrange the grated carrots in a bowl and pour the vinegar over the carrots,Set aside and refrigerate for 2 hours or so,In a separate bowl, refrigerate the onions too, just to keep them chilled,After 2 hours, rinse the grated carrots for 20 secs under cold runing water.  This should remove the harshness of the vinegar, but leave a pickled flavour.,Leave in a sieve for 5 minutes to drain,Add the sliced onions and sultanas and lime juice and mix,Stir in 1 teaspoon sugar if still a little 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Remove the cooked one and repeat until they are all done. Add a few more drops of olive oil if the pan is too dry.,Divide the chorizo the cold contents of one cans of refried beans and layer each tortilla with an equal share as in the photo.,Lay them in an ovenproof dish,Heat the remaining tin of beans and add enough stock to make them pourable. This way the bean sauce can get between the tortillas. 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Bring to the boil, cover and reduce to a simmer.,Simmer for about 30 minutes or until they are softening and the skins beginning to split.,Add the 100 ml of olive oil to a casserole dish and place in the oven whilst it is preheating.,Add the salt and continue to simmer for another 35 minutes until the beans become a mush.  this time will very depending upon the type of bean.,If they dry out during this stage add a little more stock.,Remove the beans from the heat, drain them and using a food processor, blend them to a pur\u00e9e with the milk and chillies.,Taste for seasoning and add Tabasco sauce to taste if using.,Once the oven is hot, carefully stir the bean pur\u00e9e into the hot oil and mix very well.  Don\u0027t be concerned about the obvious amount of excess oil, this will absorb into the bean mixture during the last 15 minutes of cooking.,Return the casserole of beans to the oven and bake the puree for about 45 minutes to 1 hour.,By now the beans should be drying out at the edges, don\u0027t add any more stock at this stage.,Sprinkle the beans with the grated cheese and return to the oven for 15 minutes or until melted.,Serve directly.","totalTime":0},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/owner"}},"category":{"data":{"type":"categories","id":"1a4e8717-f239-4ec8-a3c5-ab4bbf106e67"},"links":{"self":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/category"}},"image":{"data":{"type":"images","id":"2338ebc4-7f33-49a1-ace8-a8560f4ef1f0"},"links":{"self":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/image"}},"tags":{"data":[{"type":"tags","id":"23801d6e-19c4-44bb-be62-2c1a407949f9"},{"type":"tags","id":"dae4ef23-e065-493e-8f6d-d01c6fa4e045"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"},{"type":"tags","id":"cac5b2b5-a68d-46b0-baf9-b724c8cd953b"},{"type":"tags","id":"bec0eef7-073a-4788-9267-3e5c38cfd7bf"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/00072284-2aea-4f43-954a-0ede04f78e8f"}},{"type":"recipes","id":"3a1c75a0-d46b-42b2-8973-5449d054faa5","attributes":{"internalId":161,"isPublished":true,"title":"Mexican fishballs in tomato sauce","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["250g basa fillets"," roughly chopped","1 spring onion"," roughly chopped","About 200 ml of dried breadcrumbs or 2 slices of white bread"," finely chopped","1 raw egg","A big handful of chopped parsley","sea salt and freshly ground black pepper","50g Masa harina","1 tablespoon of butter"," 2 tablespoons of Olive oil","Tabasco sauce or Louisiana hot pepper sauce","1 Sliced roasted red peppers","150 ml Sofrito or Tomato sauce for pizza. Most supermarkets sell good quality freshly pulped tomato sauce in bottles that would be fine for this.","1 Finely chopped hard-boiled egg","10 Olives","1 tablespoon freshly chopped parsley"],"numberOfServices":null,"preparationTime":15,"instructions":"Add all of the fishball ingredients into a food processor with a metal blade and blitz to a rough paste.,Roll into small balls and leave to chill in the fridge for an hour or so,Add a few tablespoons of masa harina to a large plate, only a little is needed so don\u0027t waste it as I did!,Roll the balls in masa harina to coat.,Heat the butter and oil in a large frying pan and shallow fry until browned and crispy on the outside,Serve with tomato sauce and the garnishes of your 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potato cakes (V)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["4 medium potatoes","160g masa harina","1 small onion"," peeled and grated","1 Clove of garlic"," peeled and crushed","200g Cheddar cheese","Pinch of chilli powder","sea salt and freshly ground black pepper to taste","Vegetable oil for frying"],"numberOfServices":null,"preparationTime":15,"instructions":"Add all of the ingredients to a food processor with a dough hook or a plastic blade and knead into a fairly firm dough, add a little water or more masa harina to adjust the consistency,Rest for 30 minutes then roll out into 1 cm thick pancakes,Shallow fry in oil until golden brown and crispy, turning now and 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{"data":[{"type":"recipes","id":"50ea78ae-a881-4001-a5e5-db3a8ed946f2","attributes":{"internalId":12,"isPublished":true,"title":"Baked potatoes","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["4 large potatoes"," 275-350 g (10-12 oz ) each (see list of suitable varieties below)","4 tablespoons Olive oil","4 teaspoons Butter","Sea salt"],"numberOfServices":null,"preparationTime":0,"instructions":"Wash and thoroughly dry the potatoes,Prick all over with a fork so there are holes everywhere, this makes it easy for the water to drain and the skin to become crunchy.,Rub with a little olive oil and lots of sea salt to draw out the water and leave for 2 hours or more.,Preheat the oven to 220\u00b0 C  (425\u00b0 F) (Gas 7),Rinse off most of the excess sea salt and pat dry before cooking.  It\u0027s job of drawing out moisture from the skin has been done.,Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours),Make a cross in the top of the potato, wrap with a cloth and squash it to break up the flesh 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patties.,Add the butter to the pan and once it begins to brown, add the beet patties.,Turn the heat up a little, fry the patties for 10 minutes and allow them to crisp, shimmy the pan if they start to stick.,Flip them over and fry for another 10 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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.","totalTime":14},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/category"}},"image":{"data":{"type":"images","id":"d0f181df-8a83-43f7-97dc-0be229dc441e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/image"}},"tags":{"data":[{"type":"tags","id":"8bfcc331-851f-4430-8e02-0bfdb732bd6f"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"},{"type":"tags","id":"808b10cd-925f-46ab-83b7-ebb49d50115e"},{"type":"tags","id":"3381d034-ea82-4f72-898c-f6f2357e01ce"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/6121b391-1bf4-468d-975f-a5026478423b"}},{"type":"recipes","id":"370d5e61-0ae8-47ce-9baa-2fec9b95372f","attributes":{"internalId":39,"isPublished":true,"title":"Brown shrimp, peas and pasta","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["2 portions of Home made pasta or fresh pasta"," rolled flat and cut into rough rustic strips"],"numberOfServices":null,"preparationTime":5,"instructions":"Melt half of the butter in a pan, add the garlic and gently saut\u00e9 until soft, don\u0027t 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. 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plates.","totalTime":25},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/category"}},"image":{"data":{"type":"images","id":"4bf5ef85-7509-40b0-bfdb-ec3b8eed5c38"},"links":{"self":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/image"}},"tags":{"data":[{"type":"tags","id":"4c08629b-6bcd-4550-a16b-031345460050"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"},{"type":"tags","id":"0ddf9a9f-1a8e-4bae-b3f4-88f00b66f791"},{"type":"tags","id":"266bce87-c1db-475d-98ee-4daa9adbf779"},{"type":"tags","id":"38c83c84-890f-49ec-968d-8fa144e0b273"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/bf9676df-3c2e-4359-bfac-bc43460177fc"}},{"type":"recipes","id":"ad7d578a-1a89-461f-b243-71429fc0daed","attributes":{"internalId":46,"isPublished":true,"title":"Cheese and mustard seed biscuits","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["400g plain flour","A pinch of salt","5 tbsps black mustard seeds","120g black bomber cheese"," grated","120g Parmesan cheese"," grated","230g butter"," cubed","3 egg yolks","Cold water to bind"],"numberOfServices":null,"preparationTime":15,"instructions":"Sieve the flour and salt into a bowl and add the mustard seed.,Add the butter into the flour along with the cheese, egg yolks and water (if necessary).,Mix well until you have a smooth dough.,Roll out into a rectangle on a lightly floured surface, until the thickness of a \u00a31 coin.,Cut with pastry cutters and transfer to a greased baking sheet.,Bake for 15 minutes at 190\u00b0 C (375\u00b0 F - gas 5), [fan oven 170\u00b0 C \u0026amp; reduce cooking time by 10 mins per hour],Cool on the baking sheet for 2-3 minutes to harden before transferring to a cooling tray.,The  biscuits will keep in an airtight container for up to 5 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or until the meat is cooked and any liquid has evapourated.  There should be enough fat from the sausages not to need any oil.,Spray or lightly oil a deep 25cm (10\u0022) pizza dish or pan,Roll out 2\/3rds of the dough to about 3mm and line a pan so the dough just  overlaps the edges and trim any excess,Sprinkle the base with the Cheddar cheese,Add the mushrooms and chorizo,Sprinkle with one third of the Parmesan cheese,Roll out the remaining pizza dough to make a lid,Pinch the lid so it joins the base and make a few slashed in the top for steam to escape,Mix another third of the Parmesan cheese with the herbs and spices and mix into the tomatoes,Spread the tomato mixture over the top of the dough,Top with crumbled mozzarella and sprinkle with the remaining Parmesan cheese,Bake for 45 minutes, resting a sheet of tin-foil on top of the pizza for the final 10 minutes,Allow to cool for 10 minutes before slicing and 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bring to the boil.,Add the chicken, the baked mushrooms (with their liquid) and the lemon juice.,Heat through and serve in a warm serving 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3 Cloves garlic"," thinly sliced","2 tablespoons olive oil","30 g Butter","Maldon Sea Salt","Freshly ground black pepper"],"numberOfServices":null,"preparationTime":15,"instructions":"Put the potato on a chopping board, flat side down.,Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.,Arrange the potatoes in a baking tray and insert the garlic in between the slits.,Scatter some butter on top of each potato.,Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.,Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.","totalTime":55},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/category"}},"image":{"data":{"type":"images","id":"fe8bc8b9-77e6-4307-9514-2812132872be"},"links":{"self":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/image"}},"tags":{"data":[{"type":"tags","id":"2560ec3e-be20-482d-8034-3456c7a7e674"},{"type":"tags","id":"23801d6e-19c4-44bb-be62-2c1a407949f9"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/278469ed-6371-4d26-98eb-3bb562f3b1fe"}},{"type":"recipes","id":"eae3716e-49fe-47b8-a9a7-beb96a51a26f","attributes":{"internalId":140,"isPublished":true,"title":"Red lentil kedgeree with avocado and tomato","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["150 g basmati rice","150 g red lentils","15 g ghee or butter","1 tablespoon olive oil","1 onion"," peeled and sliced","2 cloves of garlic"," peeled and crushed","2 tablespoons korma"," Madras or vindaloo curry paste","1 bay leaf","450 ml vegetable stock","1 tablespoon lemon juice","1 ripe avocado","4 tomatoes"," peeled","2 tablespoons chopped fresh coriander","sea salt and freshly ground black pepper","1 lime"," sliced to garnish","Chopped spring onions (optional)","Thinly sliced raw onions (optional)"],"numberOfServices":null,"preparationTime":15,"instructions":"Soak the rice and lentils in cold water for 10 minutes, drain well.,Heat the oil and butter in a large pan and sautee the onion gently for 5 minutes,Add the crushed garlic and the korma paste and stir-fry for a few minutes,Tip in the rice and lentils and bay leaf, stir to coat with oil.,Add the stock, stir once and bring to the boil.,Simmer, covered for 15 minutes - check that the lentils and rice are properly cooked.  If they are not cooked after 15 minutes, sprinkle a little more water over them if they are drying out and give them another 5 minutes. Some lentils take longer than others.,Peel and dice the avocado and toss in the lemon juice, chop the tomatoes and coriander and mix in with the avocados.,Season with salt and pepper.,Serve the rice and red lentils, topped with the tomatoes, avocados and herbs.","totalTime":40},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/category"}},"image":{"data":{"type":"images","id":"4fa55293-5a18-471f-ab4b-12cee1fb968f"},"links":{"self":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/image"}},"tags":{"data":[{"type":"tags","id":"4c08629b-6bcd-4550-a16b-031345460050"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"},{"type":"tags","id":"0fa9c534-2844-45aa-a6c5-2e8067a2162d"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/eae3716e-49fe-47b8-a9a7-beb96a51a26f"}},{"type":"recipes","id":"e2755cdf-7617-42c1-afe4-767ad2144ab9","attributes":{"internalId":166,"isPublished":true,"title":"Molletes antequeranos - Antequera muffins (V)","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"hard","ingredients":["100 g strong flour","50 ml  warm water","1 x 7 g sachet of dried yeast (use easy blend yeast if making in a breadmaker) or 15 g fresh yeast","500 g strong flour","320 ml  warm water","1 x 7 g sachet of dried yeast (use easy blend yeast if making in a bread maker) or 15 g fresh yeast","50 ml olive or sunflower oil.","2 teaspoons salt"],"numberOfServices":null,"preparationTime":0,"instructions":"Place the yeast in the water and if using fresh or normal dried yeast, allow to ferment.,Add the water and the yeast to the flour and form the dough into a ball.,Cut a cross on the top of the ball and place in a bowl of warm water.  The water should cover the dough and then cover the bowl with a piece of cling-film.,Once the dough has risen to the top of the bowl (about 10 minutes), use immediately.,From the 2nd dough ingredients, add the yeast to the water, allowing to ferment if necessary.,Add the oil and mix. Then add half the flour mixed with the salt and mix again,Next, add the 1st dough, together with the remaining 2nd dough flour and knead for at least 10 minutes.  If using a machine, knead until the dough is smooth and elastic.,Place the dough in a bowl, cover with a damp tea-towel and allow to rise in a warm place until it is double its size.,Punch the dough well and divide into about 6 pieces.  Shape each piece into a sort of elongated ball place on a greased baking sheet until they have doubled in size.  This could take several hours or even overnight as there is no sugar to encourage the yeast to work.,Preheat the oven to 250 C\/475 F\/Gas 9 and placing a bowl of water in the bottom before switching on.,If you wish, you can lightly dust the molletes with flour.,Once heated, put them into the oven and immediately reduce the temperature to 200 C\/400 F\/Gas 6 and bake for around 20 minutes.,5 minutes before the end of baking, spray the molletes with water.","totalTime":20},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/contentType"}},"owner":{"data":{"type":"users","id":"5d5b180b-f130-4599-9aad-4261821057c5"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/category"}},"image":{"data":{"type":"images","id":"ea7893d1-6100-482a-aa55-c650f3336a91"},"links":{"self":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/image"}},"tags":{"data":[{"type":"tags","id":"4c08629b-6bcd-4550-a16b-031345460050"},{"type":"tags","id":"fcf236ac-4c8c-46b0-9f09-6159ad5a317a"},{"type":"tags","id":"59081147-1353-4f68-9664-32d9ee556a47"},{"type":"tags","id":"25cd3014-69de-491d-9e1a-ed764467d901"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/e2755cdf-7617-42c1-afe4-767ad2144ab9"}},{"type":"recipes","id":"d54faad7-0981-4196-8842-be3293816a72","attributes":{"internalId":173,"isPublished":true,"title":"New potatoes with ham, cream and onions","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"easy","ingredients":["400g new potatoes"," scrubbed","2 Cloves garlic"," cut in half","2 bay leaves","250g cooked and shredded higher welfare ham which is labelled Freedom Food"," outdoor reared"," outdoor bred"," free-range or organic","1 teaspoon olive oil","6 spring onions"," sliced","4 tablespoon sour cream"],"numberOfServices":null,"preparationTime":5,"instructions":"Place the potatoes, halved if necessary, in a pan and cover with boiling water. Add the garlic and bay leaves. Cover with a lid and simmer gently for approximately 20 minutes or until just tender. Once cooked, drain immediately and discard the garlic and bay leaves. Return the potatoes to the pan and lightly crush with the back of a fork.,Heat the oil in a frying pan and add the ham and spring onion, cook for a few minutes or until the ham and the spring onion are just warmed through.","totalTime":25},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/category"}},"image":{"data":{"type":"images","id":"4559a804-473d-4aad-a154-18c6de17d9d2"},"links":{"self":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72\/image"}},"tags":{"data":[]}},"links":{"self":"http:\/\/localhost\/api\/recipes\/d54faad7-0981-4196-8842-be3293816a72"}},{"type":"recipes","id":"378ae747-c025-4a4d-bcb4-2ae65aeffbf4","attributes":{"internalId":174,"isPublished":true,"title":"New York-style stone baked pizza","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"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 \u0026#189; 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","totalTime":25},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/owner"}},"category":{"data":{"type":"categories","id":"abdaaf88-2631-43ec-9126-e56e1e1ce80e"},"links":{"self":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/category"}},"image":{"data":{"type":"images","id":"52fbe09a-dcb8-4354-8072-cf59e2130367"},"links":{"self":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/image"}},"tags":{"data":[{"type":"tags","id":"8bfcc331-851f-4430-8e02-0bfdb732bd6f"},{"type":"tags","id":"92791720-9796-4b8a-b3f9-5a1ece535021"},{"type":"tags","id":"e11a5a10-13f7-4731-a357-a57c4a50a1d8"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/378ae747-c025-4a4d-bcb4-2ae65aeffbf4"}},{"type":"recipes","id":"b13888a1-81e2-4c03-86fe-5ae2bb93ede4","attributes":{"internalId":188,"isPublished":true,"title":"Pickled shallots in sherry vinegar","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":"middle","ingredients":["100 g sea salt","900 g (2 lb) shallots"," peeled","220 ml (8 fl oz) sherry vinegar","550 ml (20 fl oz) white wine vinegar","1 teaspoon peppercorns","1 teaspoon juniper berries","2 teaspoons demerara sugar (optional)","2 x 1 litre Kilner jars"],"numberOfServices":null,"preparationTime":0,"instructions":"Peel the shallots and place in a large bowl - The easy way to do this is to blanche in boiling water for a 2 or 3 minutes first, cut the root off, grip firmly from the \u0027leaf-end\u0027 and squeeze the shallot out of its skin.,Mix the salt into 2 pints of hot water and pour this over the shallots,Leave for two days in a cool place, covered with a tea towel. You can place a clean plate on top of the onions to keep them underwater,Discard the salt-water and rinse the shallots in a sieve under cold running water.  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(we have pasta cooking times for most pasta types),Drain the pasta once cooked, add a tiny splash of olive oil and mix to stop it sticking together and leave in the sieve to cool for 5 minutes.,Using a sharp knife over the serving bowl so you can save the juice, carefully cut the skin away from the orange then cut into small bite-sized pieces,Remove the skin from the mackerel, check for any pin-bones, add them to the serving bowl.  Add the mayonnaise and another splash of olive oil, salt and pepper and mash together with a fork.,Chop the spring onions into rings and wash the tomatoes - slice large ones.,Add the pasta and mix everything together really well.","totalTime":15},"relationships":{"contentType":{"data":{"type":"contentTypes","id":"015c2a5b-5cda-46c9-8105-42c8c6b60f70"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/relationships\/contentType","related":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/contentType"}},"owner":{"data":{"type":"users","id":"b18c7a89-d6c4-4cd6-ae6e-5a58480287b7"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/relationships\/owner","related":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/owner"}},"category":{"data":{"type":"categories","id":"4b993973-6bb6-4d41-b378-10efe8073b9d"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/relationships\/category","related":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/category"}},"image":{"data":{"type":"images","id":"8bd50d1d-5a0f-4f6b-a294-e423ebbc612a"},"links":{"self":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/relationships\/image","related":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/image"}},"tags":{"data":[{"type":"tags","id":"2c797528-9474-4475-8beb-cb8ed49b2a7b"}],"links":{"self":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/relationships\/tags","related":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60\/tags"}}},"links":{"self":"http:\/\/localhost\/api\/recipes\/c82a7044-9854-45ea-8aa1-3fecadcd7e60"}},{"type":"recipes","id":"b0175ba0-f0b0-44bb-a0ad-2894e8a8d883","attributes":{"internalId":103,"isPublished":true,"title":"Fillet steak salad with watercress","createdAt":"2017-06-29T10:27:07+0200","updatedAt":"2017-06-29T10:27:07+0200","isPromoted":true,"path":null,"difficulty":null,"ingredients":["2 tablespoons soft brown sugar","8 tablespoons Belazu balsamic vinegar","2 x 150-175g fillet steaks","2 tablespoons Belazu olive oil","1x 85g packet watercress","4 sticks of celery"," thickly sliced","1 packet or 10 radishes"," trimmed and sliced"],"numberOfServices":null,"preparationTime":5,"instructions":"Put the sugar and balsamic vinegar into a small pan and bring to the boil, stirring. Boil for 5 minutes until the sugar has dissolved and the balsamic vinegar had reduced by half. Remove from the heat and set aside to cool.,Season the steaks well with salt and freshly ground black pepper. Heat the oil in a heavy-based frying pan and cook the steaks for 3-4 minutes on each side until they\u0027re golden brown on the outside and slightly pink on the inside.,Leave the steaks in a warm place to rest for 5 minutes.,Mix the watercress, celery and radishes together n a bowl. Slice the beef and toss with the salad. 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Any type will do"," a Chinese cabbage worked well the last time I made this.","1 packet of young spinach leaves or rocket leaves"," about 225 g (8 oz)","A handful of chives"," chopped (if in season)","Dressing","3 tablespoons (30 ml) olive oil","1 tablespoon (15 ml) white wine vinegar","Pinch of sugar","Pinch of salt","Dash of lemon juice","2 teaspoons (10 ml) American squeezy mustard","1 teaspoon (5 ml) caraway seeds"," crushed in a pestle and mortar"],"numberOfServices":null,"preparationTime":5,"instructions":"Bring the potatoes to boil and simmer for 15 minutes in lightly salted water,Drain, cover and keep warm,Hard-boil the eggs for 12 minutes, refresh in cold water, peel and cut into quarters,With a very sharp knife, make a corkscrew shaped score around frankfurters from one end to the other,Bring to the boil and simmer for 5 minutes, drain and keep warm,Add the dressing ingredients to a bowl and whisk well until combined.  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using).,Microwave the frankfurters or hot dogs for a few minutes or boil for 5 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