[{"id":"kimchi/","title":"Kimchi","category":"10","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2386-2zzsp1b4773qhjy4ky3280.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/04/IMG_2386.jpg","description":{"body":"Did you know that Kimchi is considered one of the healthiest foods on the planet? With its balanced sour, salty, and spicy flavour Kimchi can be used in everything from soups, Japanese pancakes, topping on pizza and burgers, added to scrambled eggs, baked potato topping. Or simply as a side on its own, added to rice or paired with a stir fry. In short, Kimchi is a Korean delicacy made from fermented cabbage, spices and seasonings, and actually is the national dish of Korea. Health benefits reported from Kimchi include improved cardiovascular health and a improved digestive system. So why not try some Kimchi? Not only is it good for you but it tastes great too."},"ingredients":["1 head napa cabbage (Chinese lettuce)","1/4 cup sea salt","Filtered water","1 tablespoon garlic, grated","1 teaspoon ginger, grated","1 teaspoon sugar","3 tablespoons fish sauce","3 tablespoons gochugaru (Gochugaru is a Korean red chili pepper that is dried and ground into a coarse powder. Gochugaru can be purchased from many Asian supermarkets. Aleppo pepper, chile de arbol can be substituted if needed.)","4 spring onions/scallions"],"method":["Slice the cabbage lengthwise and remove the core.","Cut each quarter again into bite size strips.","Place the cabbage and salt in a large bowl rub the salt into the cabbage until it is combined well.","Fill the bowl with filtered water to cover cabbage using a small plate to keep the cabbage under the water. A tin-can also work well as a weight on top of your plate.","Leave for 2 hours.","Drain and rinse cabbage.","In a small bowl combine the garlic, ginger, sugar, and fish sauce. Mix to form a smooth paste. Add the gochugaru and set aside to allow flavours to combine.","Slice your spring onions/scallions into thin strips.","Remove any remaining water from your cabbage.","Place cabbage and spring onions/scallions into a large bowl and pour over paste.","Using your hands (I recommend wearing latex gloves at this stage), rub paste into the vegetables until they are thoroughly coated.","Transfer the Kimchi into an air tight container being sure to push it down so cabbage is packed tightly.","Let it ferment at room temperature for 1-5 days, check on the kimchi everyday and press down as needed.","After the the 5th day place your kimchi in the fridge where it will keep for 3 to 4 weeks."]},{"id":"preserved-lemons/","title":"Preserved Lemons","category":"10","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2432-2zzspg9ec0j57brvf1337k.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/06/IMG_2432.jpg","description":{"body":"The little known secret of preserved lemons is that they are very quick, easy and cheap to make. When cooking with preserved lemons they add a wonderful lemony tang and saltiness to many Mediterranean or middle eastern dishes. They are perfect to use in place of fresh lemon, lemon zest or salt to add a more complex flavour to seafood, stews, braises, soups or pasta."},"ingredients":["2-3 Lemons","4-5 tbsp of sea salt","1 200ml glass jar","5 pepper corns","1 bay leaf"],"method":["Clean glass jar using warm soapy water, then sanitise with boiling water.","Scrub and clean lemons under running water.","Slice bottoms off two of lemons.","Slice lemons into quarters and then eighths.","Place 2 tablespoons of salt in bottom of jar.","Place enough lemons in jar to cover the bottom.","Add another tablespoon of sea salt and 2 of the peppercorns.","Repeat until the jar is full, forcing down and compacting the lemons as you go.","Slide bay leaf down the side of the jar.","Juice the remaining lemon(s) and top up lemon juice in jar ensuring all lemons are covered.","Close lid and store for three weeks before using.","Before using, rinse lemon segment in cold water to remove excess salt."]},{"id":"tomato-chutney/","title":"Tomato Chutney","category":"10","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_1342-2zzspp6k2sdiirrrrj7n5s.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/IMG_1342.jpg","description":{"body":"You can use both ripe and unripe (green tomatoes) or mix and match those with yellow and red for a truly vibrant accompaniment to cold meats or cheeses."},"ingredients":["450g/1lb red onions, finely sliced","1kg/2¼lb tomato, chopped","4 garlic cloves, sliced","1 red chilli, chopped (optional)","4cm/2inch piece ginger, peeled and chopped","250g/9oz brown sugar","150ml/5fl.oz red wine vinegar","6 cardamom seeds","½ tsp paprika"],"method":["Put all the ingredients into a large pan and bring to a simmer.","Simmer for approximately 1 hour, then turn up the heat to boil. Let the ingredients boil gently, so that the mixture becomes glossy and thick, almost like a thick syrup or jam.","Ladle into sterilised jars and leave to cool before placing the lid on and storing. The chutney can be stored for approximately 6 weeks."]},{"id":"mixed-vegetable-pickle/","title":"Mixed Vegetable Pickle","category":"10","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/2010-08-0217-07-44-2zzjetvyz5ee4besod1uyo.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/2010-08-0217-07-44.jpg","description":{"body":"You can more or less use up any vegetables that you have, or buy specific ones that you really enjoy. When following the recipe, if you like your pickles hotter and spicier, try using some dried Chile de Arbol Flakes – be careful though, they are pretty hot!"},"ingredients":["3½ cups (28fl.oz) Live to Eat Verjuice","2 tbsp pickling vinegar","1 tsp salt","1 tsp sugar","5 cloves garlic, ‘bashed’ but still left whole","Selection of your favourite vegetables, about 1kg/2lbs weight (cauliflower, baby onions, carrots, green beans) cut into pieces or florets where applicable, but leave them quite chunky","1 tbsp black onion seeds (nigella seeds)","1 tbsp mustard seeds","½ tsp turmeric","½ tsp Chile de Arbol Flakes (optional)"],"method":["Mix together the Verjuice, pickling vinegar, salt, sugar and spices.","Place all the vegetables in a pan and boil for 2 or 3 minutes, just to make slightly tender. When ready, scoop the vegetables into a bowl of cold water. Mix in the garlic cloves.","When cool, apportion into the jars that you are using to about 2/3rds of the way, then top with the pickling solution. Shake well and seal.","Serve with cold meats, roasted chicken, platters of cheese – anything you want really! You should be able to get 2-3 jars, according to whichever size you use."]},{"id":"verjuice-fruit-compote/","title":"Verjuice fruit compote","category":"10","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2637-2zzsq5e2mj4t1128ga2874.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2637.jpg","description":{"body":"The added step of preserving the Verjuice fruit compote in jars allows the dried fruit to mature rehydrate and soak up the sweet Verjuice syrup. Enjoy hot or cold it is the perfect topping to any ice-cream or dessert.","serves":"4 or more portions","prepare_time":"10 minutes","cook_time":"Approximately 25 minutes"},"ingredients":["2 empty 200ml/7fl.oz glass jars with lids","5 black peppercorns","1 Bay leaf","¼ tsp ground cinnamon","3 cardamom pods","1 tsp vanilla extract","½ cup/125g/4½oz caster sugar","1 cup/240ml/8fl.oz Verjuice","100g/3½oz dried pears","55g/2oz dried apricots","55g/2oz dried dates","30g/1oz dried apple"],"method":["Roughly chop all the fruit into bite size pieces.","Fill a heavy bottomed saucepan with water and start on the boil.","In a separate saucepan combine peppercorns, bay leaf, cinnamon, cardamom pods, vanilla extract, caster sugar and Verjuice.","Slowly bring to boil while stirring making sure all the caster sugar is dissolved.","Add pears, apples and apricots to liquid and turn down heat to a simmer.","Simmer for 5 minutes.","Add dates and simmer for a further 5 minutes and remove from heat.","Once the saucepan of water has boiled, carefully using metal tongs place each jar one by one into the boiling water for 1 minute and then remove.","Wash each jar lid in the boiling water using the tongs for 10 seconds each.","Scoop the fruit into each jar, compacting the fruit down in the jar.","Leave about 1cm/½inch from the top and ensure the fruit is covered by syrup.","Seal the jars tightly with lids. (Boiling the jars sterilizes them stopping the formation of bacteria, filling and sealing the jars while hot creates a vacuum maintaining the sterilized environment until opened).","Bring saucepan of water to the boil again.","Once boiling, place sealed jar in the water using metal tongs for 30 seconds each, this completes the sterilizing of the jars and assists in forming the vacuum.","Leave jars to cool, keep sealed for at least a week, this allows fruit to mature and soften.","Serve over ice-cream or your favourite dessert.","Refrigerate after opening."]},{"id":"pesto/","title":"Herb Pesto","category":"10","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/pesto-3026pw5ggi5phqz9nhu1hc.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/10/pesto.jpg","description":{"body":"This universal recipe can turn any excess herb into an excellent dish starter. Pesto is wonderful eaten straight or cooked into a sauce. It even makes a gorgeous garnish."},"ingredients":["2 cups packed green herb (basil, parsley, mint, cilantro)","¼ cup nuts (pine nuts, walnuts, almonds, cashews, hazelnuts)","2 cloves garlic","½ cup olive oil","¼ cup olive oil, separate","½ cup grated Parmesan cheese","Salt & pepper to taste"],"method":["Put the greens, nuts, and garlic in the food processor. No need to turn it on full blast, use the pulse for a few seconds to break everything down into coarsely ground pieces.","Add the first portion of olive oil – ½ a cup.","Turn on the processor to a low setting. Grinding everything down in to a chunky/creamy substance only takes a couple moments.","If you’re making a big batch and want to store some, now is the time to package it up. Only add the remaining ingredients when it’s time to serve.","When ready to serve, put the pesto in a bowl with the final ¼ cup of olive oil and the ½ cup of Parmesan cheese. Mix by hand."]}]