[{"id":"piri-piri-chicken/","title":"Piri-piri Chicken","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/piripirirecipe-2zynlcf9sonb2usznj8s8w.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/01/piripirirecipe.jpg","description":{"body":"There is not a person I have met that does not like Piri Piri chicken. This Portuguese classic comes in many different forms (and spice levels). By using verjuice in this recipe you get a sour hint added to the chicken that when given a nice chargrill, mixes very well and brings out the spice and garlic flavours into the chicken. I recommend that you enjoy this dish with a side of my potatoes in verjuice."},"ingredients":["2 boneless and skinless chicken breasts","1 medium sized fresh red chilli, roughly chopped","4 cloves garlic, roughly chopped","1 tsp salt flakes","1⁄2 tsp smoked paprika","1⁄2 cup olive oil","1 tbsp verjuice","1 tbsp red wine vinegar","1 tsp lemon juice","Pinch black pepper"],"method":["Place chopped chilli and garlic in a blender with paprika, olive oil, verjuice, red wine vinegar, pepper and lemon juice.","Set paste aside.","Place chicken breasts between two pieces of plastic wrap/cling film and beat until flat.","In a large bowl, rub paste over chicken.","Place chicken in frying pan and fry for 2 to 3 minutes each side.","Transfer chicken to grill tray and place under a hot grill, until golden and cooked through.","Serve with potatoes in verjuice."]},{"id":"butter-chicken/","title":"Butter Chicken","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/buttercheicken2-823x400-2zynkpk0nfn1a0ybjvlg5c.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/01/butterchickenrecipe.jpg","description":{"body":"Butter chicken has always been one of my favourite Indian curries; unfortunately the traditional version takes some time to prepare and as a result is not a dish you can make on a whim. I have developed my version of this classic to maintain all the flavours that make butter chicken great – cook it on any day of the week."},"ingredients":["3 tbsp ghee (butter can also be used)*","1 onion, diced","1 tsp fresh ginger, grated","1 can (14oz/400g) peeled tomatoes","1 red chilli, finely chopped","1 green chilli, finely chopped","Juice of 1 lime","4 cardamom pods","2 cloves garlic, crushed","1 tsp ground cumin","2 tbsp chopped coriander","1 tbsp garam masala","Pinch salt","2 medium chicken breasts, cut into bite-sized cubes","61⁄2fl.oz/200ml single cream","*Ghee is clarified butter, predominantly used in Indian cooking"],"method":["Heat the ghee in a frying pan.","Fry onion until softened.","Add chicken.","Add the ginger, garlic, chili, cumin and garam masala.","Cook for 1-2 minutes.","Add tomatoes (including juice) and stir though whilst crushing them down.","Add lime juice, cardamom and coriander.","Cook for 3-5 minutes.","Reduce the heat to a simmer and stir in the cream.","Simmer for 15 minutes or until chicken is tender.","Serve with rice."]},{"id":"lechon/","title":"Lechon Pork Belly","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/DSCN3063-2zzspfi9a9c0j1an3tz5kw.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/06/DSCN3063.jpg","description":{"body":"Lechon is the quintessential Filipino dish that by far, tops any list when it comes to anything related to Filipino cooking. Lechon is a whole roasted pig that is cooked slowly over hot charcoals, creating a salty and crispy skin on the outside, as well as soft, succulent and spicy meat on the inside."},"ingredients":["1 slab of pork belly, without the bones (4 pounds/ 2kg)","2 stalks of lemon grass sliced","4 stalks of onion leeks sliced","6 pieces of garlic crushed","1 piece onion sliced","6 tablespoons of coarse salt","1 teaspoon pepper","10 peppercorns crushed"],"method":[],"method_more":[{"To Brine":["Combine water, as well as half the lemon grass, leeks, garlic, and peppercorn. Also add the salt and pepper.","Mix these ingredients thoroughly and let the mixture boil to help the spices release its aroma and flavor.","Let the mixture cool. Soak the slab of pork belly, without the hair on the skin and the bones, in the brine overnight."]},{"The Roasting":["After soaking overnight, let the pork dry. Put it on a flat surface and add a few light sprinkles of salt and pepper on the meat and skin. You can either opt to put the onions and the remainder of the lemon grass, leeks and garlic on top of the meat side of the belly, or you can make an incision at the middle and create a pocket for the spices.","Roll the slab carefully with the skin on the outside. Securely tie up the entire roll of pork.","When using charcoals, make sure that you can easily turn the pork around slowly, you should also use low-medium heat to help the meat cook properly. You can increase the heat later on to caramelize and crisp the skin.","When using a rotisserie, an oven, or a turbo broiler, cover the meat with foil for a more thorough and even cooking.","You can open the foil and increase the heat as soon as the meat inside is cooked and tender.","The lechon belly’s skin is its crowning glory, it needs to be brown, crispy and salty","Brush the skin with cooking oil and put in on hot charcoals or high heat in order to make it look and taste good."]}]},{"id":"sisig/","title":"Sisig","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/DSCN3288-2zzsofbixzts52bk6cqbcw.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/DSCN3288.jpg","description":{"body":"The term “Sisig” means “snacking on something sour” and this delicacy is considered as a “Pulutan”, an appetizer taken together with beer. Typically made from chopped pig’s face, there are now a lot of Sisig variants that replace pork with seafood. But to stay true to its original taste, we are going to use pig’s face for this recipe as well as pig’s brain, and a bit of pork liver. Although you may think that the ingredients are a bit weird to say the least, you can rest assured that the end result is really tasty, spicy and awesome."},"ingredients":["1 pig’s face, around 1 Kilogram, cleaned properly, hair removed, and cut into large pieces","1 pig’s brain","¼ kilogram pork liver","2 large white onions, diced","3 bay leaves","5 cloves of Garlic, minced","1 inch knob ginger, grated","3 tablespoons of chili flakes","Half a lime","3 tablespoons of Soy Sauce","3 tablespoons of sesame oil","2 tablespoons of butter","1 liter of canned Pineapple juice","1 teaspoon Chili powder","1 egg","Pinch salt","Pinch black pepper"],"method":["For the pig’s face, you can use all of it including the ears, the snout and the cheek meat. You need to have the ears and snout sliced open and cleaned properly. You can also opt to use the cheeks and ears without the snout. Boil these parts for at least 30 minutes in pineapple juice until they are tender and the oil and scum has risen.","The next thing that you need to do is to grill the large pieces of pork for a minute on each side over hot charcoals until areas of it are a broiled. Avoid overcooking the pork. Wrap the pig’s brain and the pork liver in foil and put it over the charcoals as well for 4 minutes making sure that they are half-cooked, firm, yet still soft. As soon as all the pork pieces are done, chop the pork into fine pieces. You can then mash the brain and the liver and mix it thoroughly with the chopped pig’s face. Add half a cup of the pineapple juice that you used for boiling to the mixture.","Heat up a wok or pan; add the sesame oil and the butter. Sauté the garlic, the onion, the ginger and the bay leaves for a few minutes. Add the pork mixture and stir fry on low to medium heat for a few minutes. Add the soy sauce, chili flakes, and chili powder. You can replace the chili flakes with chopped bird’s eye chilies, green peppers or any other hot peppers. Add salt and black pepper to taste. Cook until all the water has evaporated and everything is stir-fried nicely. Squeeze half a lime into the mixture, stir and turn off the heat.","You can serve the cooked Sisig on a hot plate, adding a bit of sesame oil to make it sizzle. Crack an egg on top before serving and mix it all together before eating."]},{"id":"iranian-chicken-plum-stew/","title":"Iranian chicken & plum stew","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/da0305_chicken.jpg.rend_.sni12col.landscape-2zzjg1hkyocqh5fbby7dvk.jpeg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/08/da0305_chicken.jpg.rend_.sni12col.landscape.jpeg","description":{"body":"Despite the fact that many outsiders think that Persian/Iranian food is spicy or filled with nuts, this is simply not true. My version of this dish is not the original, so lets just say this is my version of chicken & plum stew and I hope you’ll enjoy it as much as I do","serves":"4"},"ingredients":["1 kilo chicken, cut in pieces.","1 large onion or 2 medium size","6 carrots","2 tbsp olive oil","1 tsp salt","Black pepper to taste","1 tsp turmeric","12 dried golden plums, soaked in lukewarm water","1 tsp Iranian spices (Garam Masala can be used)","Juice of half a lemon","3 tsp sugar"],"method":["Cut the onion into long thin strips.","Wash and peel the carrots and cut into thick matchstick pieces.","Heat the oil on a skillet.","Add the onion, salt & pepper and turmeric.","Once onion is golden and translucent, add the pieces of chicken. Cook until both sides of chicken golden brown.","Add the carrots and cook on a medium heat for 15 minutes, turning from time to time.","Add the plums and the water, turn the heat to the lowest setting and cover.","In a small bowl mix the lemon juice with sugar and spices and then add it to the pan.","Taste the sauce and adjust it to your taste. If dish is too dry add a small glass of water.","Cook until the chicken is tender. Timing depends on the pieces you have selected (with bone or boneless).","Serve together with Iranian steamed rice."]},{"id":"katsudon/","title":"Katsudon","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/katsudon-823x400-2zzjh9labdfty6fbj03j7k.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/02/katsudon-823x400.jpg","description":{"body":"Katsudon is a popular dish in Japan known for its quick preparation time and delicious taste. My Katsudon is extremely flexible so feel free to make it your own. I personally love the flavours that the pork brings to the dish along with the crunch from the crumb coating. The traditional toppings of nori and pickled ginger really help to add an authentic Japanese flavour to this very versatile dish."},"ingredients":["2 cups rice","2 pork steaks","3 eggs","¼ cup all purpose/plain flour","½ cup breadcrumbs","2 tbsp vegetable oil","4½ tbsp (one-third cup) chicken stock","1 tbsp soy sauce","1 tbsp white sugar","1 brown onion, peeled and sliced","2 shallots, finely chopped","¼ tsp red chili flakes","Half sheet nori, shredded (optional)","1 tsp pickled ginger (optional)"],"method":["Cook the rice, set aside and keep warm.","Place the pork steaks between 2 sheets of plastic wrap/cling film. Using a rolling pin pound until just over ½ in/1 cm thick.","Beat 1 ofthe eggs in a bowl. Place flour and breadcrumbs on 2 separate plates.","Dip steaks in flour.","Dip in egg.","Dip in breadcrumbs and pat down to coat.","Heat 1 tbsp of oil in a frying pan.","Cook pork for 2 minutes each side or until golden.","Rest and slice the pork steaks.","Mix stock, soy and sugar in a bowl.","Heat 1 tbsp of oil in a frying pan.","Fry sliced onion in same frying pan until soft.","Change heat to low setting.","Add stock mixture to onions.","Top onion mixture with pork.","Beat 2 remaining eggs.","Drizzle egg over pork.","Cover and shallow fry 2 minutes or until egg is just set.","Place rice into serving bowls.","Top with pork mixture. Sprinkle with sliced shallots, chili, nori and ginger."]},{"id":"chicken-scaloppini-with-verjuice-and-capers/","title":"Chicken Scaloppini with Verjuice and capers","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2776-2zzjhy3cefdjvmzbmx5e68.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2776.jpg","description":{"body":"Most people have heard of veal scaloppini, however it also works wonderfully with chicken. The dish is quick to prepare and only uses a few ingredients that creates a concentrated Verjuice and caper sauce that is full of flavour.","serves":"2","prepare_time":"5 minutes","cook_time":"Approximately 20-25 minute"},"ingredients":["2 small chicken breast fillets","1 tbsp olive oil","3 garlic cloves, crushed","85ml/3fl.oz Verjuice","1/3 cup/55g/2oz button mushrooms","1 tbsp fresh parsley","250ml/8½fl.oz chicken stock","1 shallot","1 tbsp small capers","55g/2oz soft butter, chopped"],"method":["Place a chicken fillet between 2 pieces of cling film.","Using a rolling pin pound fillets until approximately 2cm/1inch thick.","Place oil in frying pan on a medium heat fry chicken for 2 minutes each side or golden brown and cooked through.","Remove chicken from pan and set aside.","Reduce heat, add garlic and shallot to pan and fry for 2 minutes.","Add Verjuice and reduce by half, constantly stirring.","Add the chicken stock, capers and mushrooms.","Bring to a gentle simmer stirring occasionally until reduced by half.","Add butter and stir through until completely melted.","Add parsley and stir though.","Add cooked chicken and toss to coat.","Continue simmering sauce allowing it to further reduce and thicken slightly.","Serve with new potatoes and greens."]},{"id":"roasted-pork-belly-with-apples/","title":"Roasted Pork belly with apples","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2711-2zzsq6wcq1j2dm0p2oa3gg.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2711.jpg","description":{"body":"Pork belly and apple is an amazing combination that just works. By soaking the pork belly in brine for 24 hours you end up with a soft and succulent meat. By roasting your apples with the pork each person gets to enjoy this dish by slicing off pieces of soft apple as they go.","serves":"4","prepare_time":"10 minutes plus 24 hours marinating time","cook_time":"Until pork is meltingly tender (approx 2 hours)"},"ingredients":["1kg/2¼lb piece of pork belly","½ cup/140g/5oz of Sea Salt","1 tbsp smoked paprika","1 tbsp brown sugar","2 cloves garlic, crushed","4 star anise, crushed","1 bay leaf","200ml/7fl.oz Verjuice","¼ tsp vanilla extract","2 small whole cooking apples"],"method":["Score the skin of the pork belly, being careful not to pierce the flesh.","In an airtight container large enough to hold the belly, place the salt, paprika, star anise, brown sugar, garlic and bay leaf.","Top up container with cold water to cover the pork belly.","Whisk brine to dissolve the salt.","Place the pork belly in the brine skin-side down.","Marinate for 24 hours.","Remove the belly from the brine, rinse and pat dry.","Allow pork belly to reach room temp and keep swabbing with paper towels – the drier the better.","Pre-heat oven to 150°C/300°F/Gas mark 2.","Peel the apples.","Place the pork belly (flesh side down) and apples on a wire rack in a roasting tray.","Combine vanilla and Verjuice.","Pour vanilla and Verjuice mixture into bottom of roasting pan.","Roast pork belly and apples for approximately 2 hours.","The pork belly is cooked when the flesh comes away easily. Apples should be soft but still hold their shape.","Remove apples from pan, increase oven temperature to 200°C/400°F/Gas mark 6 and leave for an additional 10 minutes.","Make sure crackling goes crispy but does not burn.","Serve with vegetables and enjoy the pork by slicing off bits of apple to go with it."]},{"id":"chicken-adobo/","title":"Chicken Adobo","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/adobo-2zzjjjiiy4ylxt3qnsn1mo.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/adobo.jpg","description":{"body":"Adobo is a popular dish in the Philippines as well as many other countries. Adobo is actually a Spanish terminology for marinade, sauce or seasoning."},"ingredients":["2 lbs / 1 kg. of chicken cut into serving pieces","3 dried bay leaves","4 tbsp. Soy Sauce","2 tbsp. Vinegar","2 large potatoes, cut into medium cubes","5 cloves of garlic, crushed","1 to 2 cups of water","¼ cup cooking oil (optional)","½ tbsp. white sugar","1 tsp whole black pepper corns."],"method":["In a large bowl, combine the soy sauce, the vinegar and the crashed garlic cloves. Stir add the chicken pieces and marinade in the fridge for at least 1 hour.","In a frying pan, add the cooking oil and apply medium heat.","When the oil is hot enough, add all the chicken pieces and fry both sides for about 5 minutes each.","Once the chicken is done, add the remaining marinade and the water. Bring to a boil.","Add the potato cubes and let it boil for about 5 to 10 minutes.","Add the dried bay leaves and black pepper (peppercorn). Simmer for about 20 to 30 minutes until the chicken is tender.","Add 1 to 2 tbsp. of vinegar. Stir occasionally for about 5 to 10 minutes while still on a medium heat.","Once done, take it all out of the pan and put it in one large serving dish and serve while hot.","Serve with steamed rice."]},{"id":"black-garlic-roast-chicken/","title":"Black Garlic Roast Chicken & Gravy","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2414-2zzsoic350mau88hf561vk.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/05/IMG_2414.jpg","description":{"body":"If you are looking for a Sunday roast with a bit of a twist I recommend you try my black garlic roast chicken & gravy. This unique roast utilises the mild and distinctive flavour of the black garlic by using a garlic butter rub that is placed under the skin. Parma ham is then placed over the breast to keep the meat lovely and moist. Finally it’s finished with my very special black garlic gravy."},"ingredients":["1 medium size chicken","4 cloves of black garlic","1/4 cup of unsalted butter","1 whole bulb of unpeeled black garlic","3 springs of thyme","6 thin slices of parma ham"],"ingredients_more":[{"For the black garlic gravy":["2 tablespoons of unsalted butter","2 tablespoons corn flour / starch","1 cup chicken stock","1/4 cup verjuice (white wine can also be used)"]}],"method":["Pre-heat oven to 200C / 390F","Stuff chicken cavity with thyme and a whole black garlic clove (unpeeled).","Carefully loosen the skin around the neck of the chicken and lift skin from the breasts.","Crush black garlic and combine into the butter.","Spread the black garlic butter all over the chicken breasts under the skin being carful not to break the skin.","Lay the parma ham all over the chicken, making sure to completely cover the legs and the breast.","Cook chicken in the oven for 40 minutes.","Remove parma ham (this can be used to crumble over your vegetables).","Cook for a further 40 minutes or until juices run clear.","Remove whole black garlic bulb from cavity.","Place chicken to one side and cover with foil allowing the meat to rest.","Slice garlic bulb lengthways and extract all the cloves.","Melt butter on a medium heat adding all the black garlic cloves.","Crush down the black garlic cloves while butter melts.","Add chicken stock and verjuice.","Bring to a light simmer continuing to crush down black garlic cloves so they are mixed through.","Combine corn flour with 1 tablespoon of cool water and form a paste.","Add paste to mixture and whisk continuously until it thickens.","Gravy can also be passed through a sieve to make it smooth. (I like the small pieces of black garlic in the gravy).","Carve chicken and serve with roast potatoes, vegetables and a generous amount of the black garlic gravy."]},{"id":"homestyle-sausage-rolls/","title":"Home-Style Sausage Rolls","category":"6","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2404-2zzj97lc8397q7n6jpe70g.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/05/IMG_2404.jpg","description":{"body":"Thanks to my mum Marie for this recipe. I have loved these sausage rolls since I was a boy; they are super simple to make with the whole family (kids) able to help out. I like to enjoy them as a snack or part of a picnic hamper lunch."},"ingredients":["1 cup of bread crumbs","500 gram packet of frozen puff pastry","500 grams of pork sausage mince","2 cloves of garlic (grated)","1 cup of onion (diced)","1/4 cup parsley (chopped)","Pinch of salt","Pinch of ground pepper"],"method":["Preheat oven to 200C / 390F.","Roll out thawed pastry until thin.","Combine all the other ingredients, and mix well.","Place mince mixture across the length of pastry.","Roll pastry over to form a sausage roll.","Slice pastry length ways separating sausage roll from pastry sheet.","Cut into small or big rolls, place on a baking tray lined with baking paper or foil.","Bake in oven for 15 minutes or until golden brown and cooked through."]}]