[{"id":"grilled-mackerel/","title":"Grilled Mackerel","category":"2","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/mackerelrecipe-2z8j5qt71jx6p452cngagw.jpg","image":"https://www.adampittaway.co.uk/wp-content/uploads/2015/02/mackerelrecipe.jpg","description":{"body":"A lot of people are worried when it comes to cooking fish, so for that reason I have developed my grilled mackerel recipe with this in mind. As a home cook you will find that grilling the mackerel will take no more than a few minutes each side and give you delicious soft meat that partners very well with the distinctive fresh flavour of the olive oil and red onion salad."},"ingredients":["1⁄2 red onion, diced","1 ciabatta","1 tbsp olive oil (for frying)","1 vine tomato, diced","Juice of 1⁄2 fresh lime","1⁄4 cup parsley, chopped","2 cloves garlic, each cut in half","1 tbsp extra virgin olive oil","2 mackerel fillets","Pinch salt","Pinch pepper"],"method":["Combine onion, tomatoes, and parsley with extra virgin olive oil and the juice from the lime.","Cut four slices of ciabatta on the diagonal each 1⁄2 in/1cm wide.","Toast ciabatta and rub garlic over all slices.","Heat a grill plate (or frying pan) on high heat add olive oil.","Place mackerel in pan skin side down and grill for 2 minutes, pushing down with a spatula to get a crispy skin.","Flip over and grill for a further 2 minutes.","Season mackerel with salt and pepper while cooking.","Place mackerel on top of ciabatta.","Top with onion and tomato salad."]},{"id":"garlic-and-chilli-prawns-in-verjuice-butter/","title":"Garlic and Chilli Prawns in Verjuice butter","category":"2","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/garlicprawns2-2zzsq3dp5ulsk94aaf3qio.jpg","image":"https://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2661.jpg","description":{"body":"This dish makes a great main or entrée and you can easily multiply the ingredients as required. Personally I like to make this dish spicy but of course feel free to alter the chilli to your own liking. As with many Asian dishes the combination of the garlic, coriander and chilli works brilliantly together and helps to bring out the true flavour of the prawns.","serves":"2","prepare_time":"5 minutes","cook_time":"10 minutes"},"ingredients":["20 cleaned king prawns un-cooked","6 cloves chopped garlic, finely chopped","1 tsp de Arbol chilli flakes","2 tbsp fresh coriander chopped","60g/2oz of butter","2 tbsp olive oil","4 tbsp Verjuice"],"method":["Heat oil in a heavy base frying pan.","Add prawns, chilli flakes and garlic.","Fry for 3-4 minutes making sure prawns are coated with chilli and garlic.","Garlic and chilli should get sticky and coat the prawns.","Deglaze the pan with the Verjuice.","Add butter and melt down.","Remove pan from heat.","Add coriander and mix through.","Serve with steamed rice."]},{"id":"mussels-in-verjuice-cream/","title":"Mussels in Verjuice cream","category":"2","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/mussel1-303diqaaese4ebznfoledc.jpg","image":"https://www.adampittaway.co.uk/wp-content/uploads/2015/10/mussel1.jpg","description":{"body":"I first enjoyed a version of this dish when travelling in Europe and knew it was something special to be shared. By creating the Verjuice and cream combination you get a silky, sweet and sour broth that mixes very well with the mussels and vegetables. The dish can be enjoyed as a light meal or even an accompaniment to a larger dish. I am sure you will agree that this is one of those classic combinations that just works.","serves":"2","prepare_time":"15-20 minutes","cook_time":"5 minutes for vegetables plus 4 minutes for mussels"},"ingredients":["1kg/2¼lb mussels (ensure that your mussels are closed before cooking. If they are wide open, they are quite often dead, tap the shell gently – if the mussel closes, then they are safe to eat)","1 tbsp olive oil","1 shallot, finely chopped","½ leek (white only), finely sliced","½ cup/85g/3oz mushrooms, sliced","½ cup/120ml/4fl.oz heavy/double cream","¼ cup/60ml/2fl.oz Verjuice","Cracked pepper to taste"],"method":["Rinse and de-beard mussels.","Heat olive oil in a heavy pot.","Sauté vegetables until soft, but not brown.","Add mussels, heavy cream, pepper and Verjuice. Cover and steam on high heat approximately 4 minutes, until mussels are opened.","When serving pour broth over mussels.","Enjoy with a crusty baguette."]},{"id":"brazilian-grilled-crab-shells/","title":"Brazilian Grilled Crab Shells","category":"2","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/3713c268778d6595a33bd89179d9133360a8d284_607x400-30ly6tsq24m9427i31atc0.jpg","image":"https://www.adampittaway.co.uk/wp-content/uploads/2016/01/3713c268778d6595a33bd89179d9133360a8d284_607x400.jpg","description":{"body":"This is one of the tastiest warm crab dishes we know – in Brazil, this bar snack (casquinha de siri) is served in scallop or crab shells – real or plastic – but you can just as easily use a ramekin. Don’t wait for the World Cup – bring a bit of Brazil to your home dinner party, or as a brunch or supper dish.","serves":"4 as a starter","prepare_time":"20 minutes","cook_time":"10 minutes, until just golden"},"ingredients":["300-400g fresh white crabmeat (from an 800g-1.2kg cooked brown crab)","2 slices white bread, crusts removed","2 tbsp coconut milk mixed with 1 tbsp hot water","3 tbsp olive oil, plus extra for greasing","1 shallot, finely chopped","½ yellow pepper, deseeded and finely chopped","½ green pepper, deseeded and finely chopped","1 garlic clove, finely chopped","1 red chilli, deseeded and finely chopped","1 large plum tomato, deseeded and finely chopped","60ml white wine","15g desiccated coconut (or use freshly grated, if available)","1 tsp English mustard","Juice of 1 lime, plus extra wedges to serve","Small handful of coriander leaves, chopped","60g dried breadcrumbs","25g grated Parmesan cheese","20g cold butter","Sea salt and black pepper"],"method":["Pick through the crabmeat to remove any bits of shell. Cover and place in the fridge. Tear the bread into small pieces. Put it in a bowl with the coconut milk and leave to soak for about 15 minutes.","Heat the oil in a large pan over a medium heat. Add the shallot, peppers, garlic, chilli and tomato and cook for six to eight minutes, stirring occasionally, until softened.","Add the wine and simmer until reduced by half. Stir in the soaked bread and desiccated coconut and cook for one to two minutes.","Remove from the heat and stir in the crabmeat, mustard, lime juice and coriander and season with salt and pepper. If it’s too dry, add a little more coconut milk.","Spoon into four lightly oiled ramekins or large, clean scallop shells.","Preheat the oven to 200C/400F/gas mark 6. Mix breadcrumbs and Parmesan and sprinkle over the crab mixture. Cut the butter into thin slices and place over the breadcrumbs.","Bake for 10-12 minutes, until lightly golden brown. (If the topping isn’t browning enough, put it under the grill for a few minutes). Serve hot with wedges of lime."]}]