[{"id":"sweet-chilli-hamburger/","title":"Sweet Chilli Hamburger","category":"7","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/burger-823x400-2zynkqfojhdcqd6f8xw1ds.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/02/sweetchilliburgerrecipe.jpg","description":{"body":"If you are like myself and love a well cooked hamburger, my sweet chili hamburger is a great twist on the original. The burger has an enticing smoky sweetness that is mixed with the warming of the chili. Topping it off with the traditional hamburger accompaniments really brings it all together. I recommend cooking your patties until just pink in the middle for the best results."},"ingredients":["7oz/200g minced beef","1 egg, beaten","1 slice white bread, crusts removed and remainder broken into small pieces","1 tbsp evaporated milk","1 tbsp Worcestershire sauce","Pinch cayenne pepper","1 tbsp smoky barbeque sauce","1 clove garlic, crushed or very finely sliced","1⁄2 tsp dried chili flakes"],"ingredients_more":[{"To build your burger":["2 burger buns","1 tomato, slice","2 dill pickles /gherkins, sliced","2 lettuce leaves","2 slices cheddar cheese","1 onion, peeled and sliced","Mustard","Tomato Sauce / Ketchup"]}],"method":["Preheat grill or frying pan on high.","Soak bread in egg until moist.","In a large bowl, mix the moist bread with the ground beef, evaporated milk, Worcestershire sauce, cayenne pepper, barbeque sauce, chili flakes and garlic using your hands.","Form the mixture into patties.","Lightly oil the grill. Grill patties until done to your taste, turning once to ensure even cooking.","Top patties with cheese and allow to melt for 1-2 minutes.","Whilst cheese is melting, place sliced buns on a hot grill until lightly browned.","Spread base with tomato sauce / ketchup.","Place burger on bun base.","Add sliced onion, dill pickle / gherkin, tomato & lettuce.","Spread top of bun with mustard, place on top of burger and serve."]},{"id":"easter-lamb/","title":"Easter lamb with honey and spices","category":"7","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Easter-Lamb-with-Honey-and-Spices-0041-2zzsou0re86taqnk8pd14w.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/03/Easter-Lamb-with-Honey-and-Spices-0041.jpg","description":{"body":"There is nothing quite like roast lamb, a favourite dish for Sunday roast and so adaptable to other flavours, such as herbs and spices, or scented jus or gravy. Lamb is treated very differently throughout the world, with English lamb tending to be cooked quite plainly with standard mint jus or gravy, whereas the further east you go, more herbs and spices are used, particularly in Greece, Turkey and the Middle East. In North Africa, hot spices are sometimes used, such as ras-el-hanout, a quite pungent Moroccan spice mix comprising of cumin, coriander, cinnamon and red pepper and used to marinate and cook the meat."},"ingredients":["4 tbsp honey","2 tbsp Dijon mustard","2 tbsp chopped fresh rosemary","1 tsp freshly ground black pepper","1 tsp lemon zest","2 whole lemons, cut in half","3 or 4 stalks of rosemary, whittle the stalk so that it will stick into the lamb","3 cloves garlic, cut into slivers","5 lb/2½kg whole leg of lamb","1 tsp coarse sea salt","Freshly chopped mint from about 2 healthy stalks","½ cup of verjuice or white wine"],"method":["In a small bowl, combine the honey, mustard, chopped rosemary, ground black pepper, lemon zest and garlic. Mix well and rub all over the lamb. Make slits in the lamb with a sharp knife and push in the rosemary stalks. Cover and marinate in the fridge overnight.","Preheat the oven to 450°F/230°C /Gas mark 8.","Place lamb on a rack in a roasting tin and sprinkle with salt to taste. Put the lemon halves around the lamb. If you have extra rosemary, stand the lamb on those stalks.","Bake in the oven for 20 minutes, then reduce heat to 400°F/200°C/Gas mark 6 and roast for 1 hour to 1 hour 20 minutes for medium rare. The internal temperature should be at least 120°F/60°C. Let the roast rest for about 10 minutes before carving.","For the jus, use the pan juices on the top of the oven in the original lamb dish. Stir and scrape to pick up all the caramelised juices and honey from the lamb. Pour in ½ cup of verjuice or white wine and 1 cup of fresh lamb stock into the dish and continue to scrape and stir until the liquid has reduced slightly .Toss in chopped mint and stir again.","Serve slices of lamb with roasted vegetables or your own favourite accompaniments."]},{"id":"balbacua/","title":"Balbacua","category":"7","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/DSCN2196-2zzsot9mcgzomg6bxi93i8.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/03/DSCN2196.jpg","description":{"body":"One of the best oxtail recipes I have tried is Balbacua, a native Filipino dish."},"ingredients":["1.3kg / 3 lbs. of oxtail cut into 3 inch segments with skin on","500g / 1 lb. of beef brisket cut into serving sizes","½ cup of shelled, raw peanuts. Peeled and roughly ground or chopped","1 medium-sized ginger root, peeled and lightly pounded to help release its flavor","1 can of salted black beans washed and drained","2 red onions, quartered","4 cloves of garlic, peeled and smashed","½ teaspoon of whole black peppercorns","1 can tomato Sauce","1 teaspoon turmeric"],"method":["Boil the oxtail in salt and water for at least twenty minutes, removing the scum as it rises. You can also use ox skin for as long as you can get your hands on properly butchered and cleaned ox skin. You can also eliminate the brisket and use ox skin or more oxtail instead.","After the first boil, drain and wash the meat. Boil it again with enough water to cover the oxtails but without the salt. Add the ginger as well as the turmeric during the second boil. Let the oxtail boil for 3-4 hours until tender, adding more water when needed. As soon as the skin on the oxtail becomes tender, add the brisket pieces and raw peanuts. Let it boil for a few more hours until the brisket is soft and tender.","When it’s ready, add the rest of the ingredients and simmer for thirty minutes. To flavour the dish, you can add salt, and black pepper and soy sauce. Locals also use canned pineapple, as well as annatto oil to balance the dish."]},{"id":"wiener-schnitzel/","title":"Wiener Schnitzel","category":"7","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Wiener-Schnitzel-2zzspi58yeiyw1yy70uxa8.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/06/Wiener-Schnitzel.jpg","description":{"body":"The Wiener Schnitzel was traditionally served with parsley and butter potatoes, but most restaurants now also serve it with chips or potato salad. An authentic Austrian touch is a serving of lignonberry jam on the side. The drink most commonly consumed with Wiener Schnitzel? Well, beer of course!"},"ingredients":["4 veal cutlets (thickness of about 1 cm) from the rump or shoulder","2 eggs","100g all purpose flour","100g fresh breadcrumbs","Salt and pepper","Clarified butter","Slice of lemon"],"method":["Heat the butter in a pan to an ideal heat of between 160-170°C.","Beat the cutlets with a meat pounder until they are thinner.","Season with salt and pepper. Cover in flour, dip in beaten egg and cover with fresh breadcrumbs.","Now comes the tricky part. Take care not to handle the schnitzel too much to ensure a “fluffy” crumbing when fried. Gently slip the schnitzel into the pan. It should literally swim in the fat to cook evenly.","Once golden brown all around, remove and place on a paper towel to absorb excess grease.","Squeeze some lemon juice over once on the plate."]},{"id":"hachee/","title":"Hachee","category":"7","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Stoof-1-2-2zzspxckrt0r5xafsu89hc.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/Stoof-1-2.jpg","description":{"body":"A Dutch stewed steak recipe that originates from the “Allerhande” the magazine from the supermarket Albert Heijn."},"ingredients":["750g braising steak/stewing steak","50g butter","3 large brown onions, cut in small pieces","2 bay leaves","4 cloves","2½ tablespoons red wine vinegar","1 tablespoon appelstroop (substitute with dark treacle*)","1 slice of ontbijtkoek (substitute with gingerbread)","*Add an extra half-teaspoon of red wine vinegar if substituting with dark treacle"],"method":["Cut the meat into chunks.","Heat the half of the butter in a frying pan and fry the meat for 10 minutes until brown and set aside.","Heat the other half of the butter in a casserole dish and stew the onions over low heat until golden brown and soft.","Add the steak, bay leaves, the cloves, the vinegar, the appelstroop/treacle, and add water until the meat is barely covered.","Bring to the boil and then turn down the heat and simmer for two to three hours.","Add some extra water if necessary.","Crumble the ontbijtkoek/gingerbread in the Hachee and let the koek (cake) dissolve into the sauce and mix through until it thickens.","Remove the bay leaves, and if possible, the cloves.","Heat the Hachee through and season to taste with salt pepper and/or a little vinegar.","Serve with freshly baked fries and green salad or red cabbage."]},{"id":"chili-con-carne/","title":"Chili con carne","category":"7","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/concarne31-2zzsp7c8l8orvvrz2iyj9c.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/05/concarne31.jpg","description":{"body":"Be sure to makes great use of the chili here and I recommend that you do have your chili con carne hot. The chili enhances the flavours and really brings through the beef and the onions. Enjoy this dish by scoping it onto corn/tortilla chips and melting some grated cheese over the top. It really is a dish for one of those cold winter evenings inside."},"ingredients":["1.1lbs/500g ground/minced beef","1 tbsp olive oil (for frying)","1 brown onion, peeled and finely diced","2 cloves garlic, finely chopped or crushed","1 can (14oz/400g) kidney beans","1 can (14oz/400g) crushed tomatoes","Pinch salt","Pinch pepper","1 tsp ground cumin","1 tsp of chili de arbol flakes","1 tbsp red wine vinegar","2 tbsp Worcestershire sauce","1 tsp cocoa powder (70%)","2 tbsp grated cheese","Corn/tortilla chips"],"method":["Heat olive oil in frying pan on medium heat.","Saute onion and garlic in a large frying pan.","When onions begin to brown, drain kidney beans and add.","Add chili to mixture.","Add beef and combine, stirring until beef has browned.","Add remaining ingredients.","Simmer on low heat for 30 minutes.","Serve with corn/tortilla chips.","Top with grated cheese."]}]