meals.json

[
  {
    "idMeal": "52803",
    "strMeal": "Beef Wellington",
    "strDrinkAlternate": null,
    "strCategory": "Beef",
    "strArea": "British",
    "strInstructions": "Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.\r\nHeat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.\r\nLay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.\r\nRoll out the puff pastry on a floured surface to a large rectangle, the thickness of a \u00a31 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.\r\nHeat the oven to 200C, 400F, gas 6.\r\nLightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.",
    "strMealThumb": "assets\/52803.jpg",
    "strTags": "Meat",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=FS8u1RBdf6I",
    "strIngredient1": "mushrooms",
    "strIngredient2": "English Mustard",
    "strIngredient3": "Olive Oil",
    "strIngredient4": "Beef Fillet",
    "strIngredient5": "Parma ham",
    "strIngredient6": "Puff Pastry",
    "strIngredient7": "Flour",
    "strIngredient8": "Egg Yolks",
    "strIngredient9": "",
    "strIngredient10": "",
    "strIngredient11": "",
    "strIngredient12": "",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "400g",
    "strMeasure2": "1-2tbsp",
    "strMeasure3": "Dash",
    "strMeasure4": "750g piece",
    "strMeasure5": "6-8 slices",
    "strMeasure6": "500g",
    "strMeasure7": "Dusting",
    "strMeasure8": "2 Beaten ",
    "strMeasure9": "",
    "strMeasure10": "",
    "strMeasure11": "",
    "strMeasure12": "",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "http:\/\/www.goodtoknow.co.uk\/recipes\/164868\/Gordon-Ramsay-s-beef-Wellington",
    "dateModified": null
  },
  {
    "idMeal": "52783",
    "strMeal": "Rigatoni with fennel sausage sauce",
    "strDrinkAlternate": null,
    "strCategory": "Lamb",
    "strArea": "Moroccan",
    "strInstructions": "Heat a tablespoon of oil in a large saute pan for which you have a lid. Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over. Transfer the sausages to a plate, then add the onion and fennel to the hot pan and fry for 15 minutes, stirring once in a while, until soft and caramelised; if the pan goes a bit dry, add a teaspoon or so of extra oil. Stir in the paprika, garlic and half the fennel seeds, fry for two minutes more, then pour on the wine and boil for 30 seconds, to reduce by half. Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt, cover and simmer for 30 minutes; remove the lid after 10 minutes, and cook until the sauce is thick and rich. Remove from the heat, stir through the olives and remaining fennel seeds and set aside until you\u2019re ready to serve.\r\n\r\nBring a large pot of salted water to a boil, add the pasta and cook for 12-14 minutes (or according to the instructions on the packet), until al dente. Meanwhile, reheat the sauce. Drain the pasta, return it to the pot, stir in a tablespoon of oil, then divide between the bowls. \r\n\r\nPut all the pesto ingredients except the basil in the small bowl of a food processor. Add a tablespoon of water and blitz to a rough paste. Add the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).\r\n\r\nSpoon over the rag\u00f9 and top with a spoonful of pesto. Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.",
    "strMealThumb": "assets\/52783.jpg",
    "strTags": "Pasta",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=45dpOfESxr8",
    "strIngredient1": "olive oil",
    "strIngredient2": "Italian fennel sausages",
    "strIngredient3": "onion",
    "strIngredient4": "fennel bulb",
    "strIngredient5": "smoky paprika",
    "strIngredient6": "garlic",
    "strIngredient7": "fennel seeds",
    "strIngredient8": "red wine",
    "strIngredient9": "chopped tomatoes",
    "strIngredient10": "caster sugar",
    "strIngredient11": "pitted black olives",
    "strIngredient12": "rigatoni",
    "strIngredient13": "pecorino",
    "strIngredient14": "anchovy fillet",
    "strIngredient15": "garlic",
    "strIngredient16": "olive oil",
    "strIngredient17": "basil leaves",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "2\u00bd tbsp",
    "strMeasure2": "6 cut into 1.5cm-thick slices",
    "strMeasure3": "1 large peeled and chopped",
    "strMeasure4": "1 trimmed and roughly chopped; reserve any fronds to garnish",
    "strMeasure5": "\u00bd tsp",
    "strMeasure6": "1 clove, peeled and sliced",
    "strMeasure7": "2 tsp lightly toasted and then gently crushed",
    "strMeasure8": "100ml",
    "strMeasure9": "400g tinned",
    "strMeasure10": "\u00bd tsp",
    "strMeasure11": "50g cut in half lengthways",
    "strMeasure12": "500g",
    "strMeasure13": "30g roughly crumbled into 0.5cm pieces",
    "strMeasure14": "1  rinsed and patted dry",
    "strMeasure15": "1 clove, peeled and crushed",
    "strMeasure16": "60ml",
    "strMeasure17": "50g torn",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "http:\/\/www.ottolenghi.co.uk\/recipes\/meat\/rigatoni-with-fennel-sausage-sauce-and-pecorino-and-anchovy-pesto-shop",
    "dateModified": null
  },
  {
    "idMeal": "52842",
    "strMeal": "Broccoli & Stilton soup",
    "strDrinkAlternate": null,
    "strCategory": "Starter",
    "strArea": "British",
    "strInstructions": "Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.\r\n\r\nAdd the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.\r\n\r\nPour in the stock and add any chunky bits of broccoli stalk. Cook for 10 \u2013 15 minutes until all the vegetables are soft.\r\n\r\nAdd the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.",
    "strMealThumb": "assets\/52842.jpg",
    "strTags": null,
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=_HgVLpmNxTY",
    "strIngredient1": "Rapeseed Oil",
    "strIngredient2": "Onion",
    "strIngredient3": "Celery",
    "strIngredient4": "Leek",
    "strIngredient5": "Potatoes",
    "strIngredient6": "Butter",
    "strIngredient7": "Vegetable Stock",
    "strIngredient8": "Broccoli",
    "strIngredient9": "Stilton Cheese",
    "strIngredient10": "",
    "strIngredient11": "",
    "strIngredient12": "",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "2 tblsp ",
    "strMeasure2": "1 finely chopped ",
    "strMeasure3": "1",
    "strMeasure4": "1 sliced",
    "strMeasure5": "1 medium",
    "strMeasure6": "1 knob",
    "strMeasure7": "1 litre hot",
    "strMeasure8": "1 Head chopped",
    "strMeasure9": "140g",
    "strMeasure10": "",
    "strMeasure11": "",
    "strMeasure12": "",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbcgoodfood.com\/recipes\/1940679\/broccoli-and-stilton-soup",
    "dateModified": null
  },
  {
    "idMeal": "52827",
    "strMeal": "Massaman Beef curry",
    "strDrinkAlternate": null,
    "strCategory": "Beef",
    "strArea": "Thai",
    "strInstructions": "Heat oven to 200C\/180C fan\/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C\/160C fan\/gas 4.\r\nHeat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.\r\nSprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.",
    "strMealThumb": "assets\/52827.jpg",
    "strTags": "Curry",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=mVxgZSCU9_g",
    "strIngredient1": "Peanuts",
    "strIngredient2": "Coconut cream",
    "strIngredient3": "Massaman curry paste",
    "strIngredient4": "Beef",
    "strIngredient5": "Potatoes",
    "strIngredient6": "Onion",
    "strIngredient7": "Lime",
    "strIngredient8": "Cinnamon stick",
    "strIngredient9": "Tamarind paste",
    "strIngredient10": "Brown sugar",
    "strIngredient11": "Fish Sauce",
    "strIngredient12": "chilli",
    "strIngredient13": "Jasmine Rice",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "85g",
    "strMeasure2": "400ml can",
    "strMeasure3": "4 tbsp",
    "strMeasure4": "600g stewing cut into strips",
    "strMeasure5": "450g waxy",
    "strMeasure6": "1 cut thin wedges",
    "strMeasure7": "4 leaves",
    "strMeasure8": "1",
    "strMeasure9": "1 tbsp",
    "strMeasure10": "1 tbsp palm or soft light",
    "strMeasure11": "1 tbsp",
    "strMeasure12": "1 red deseeded and finely sliced, to serve",
    "strMeasure13": "to serve",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbcgoodfood.com\/recipes\/420631\/beef-massaman-curry",
    "dateModified": null
  },
  {
    "idMeal": "52875",
    "strMeal": "Chicken Ham and Leek Pie",
    "strDrinkAlternate": null,
    "strCategory": "Chicken",
    "strArea": "British",
    "strInstructions": "Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.\r\nMelt 25g\/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.\r\nSlowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml\/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.\r\nSeason the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.\r\nPreheat the oven to 200C\/400F\/Gas 6. Put a baking tray in the oven to heat.\r\nFor the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g\/10oz of pastry for the lid.\r\nRoll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm\/\u00bcin thick and 4cm\/1\u00bdin larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.\r\nCut the chicken breasts into 3cm\/1\u00bcin pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.\r\nCover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.\r\nMake a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.",
    "strMealThumb": "assets\/52875.jpg",
    "strTags": "Pie,Meat",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=xr-CpPE_lNk",
    "strIngredient1": "Chicken Stock",
    "strIngredient2": "Chicken Breast",
    "strIngredient3": "Butter",
    "strIngredient4": "Leek",
    "strIngredient5": "Garlic",
    "strIngredient6": "Plain Flour",
    "strIngredient7": "Milk",
    "strIngredient8": "White Wine",
    "strIngredient9": "Double Cream",
    "strIngredient10": "Ham",
    "strIngredient11": "Sea Salt",
    "strIngredient12": "Pepper",
    "strIngredient13": "Plain Flour",
    "strIngredient14": "Butter",
    "strIngredient15": "Free-range Egg, Beaten",
    "strIngredient16": "Cold Water",
    "strIngredient17": "Free-range Egg, Beaten",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "450ml",
    "strMeasure2": "3",
    "strMeasure3": "75g",
    "strMeasure4": "2 sliced",
    "strMeasure5": "2 cloves minced",
    "strMeasure6": "50g",
    "strMeasure7": "200ml",
    "strMeasure8": "3 tbs",
    "strMeasure9": "150ml",
    "strMeasure10": "150g",
    "strMeasure11": "spinkling",
    "strMeasure12": "pinch",
    "strMeasure13": "350g",
    "strMeasure14": "200g",
    "strMeasure15": "1",
    "strMeasure16": "1 tbls",
    "strMeasure17": "1",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_chicken_ham_and_03877",
    "dateModified": null
  },
  {
    "idMeal": "52816",
    "strMeal": "Roasted Eggplant With Tahini, Pine Nuts, and Lentils",
    "strDrinkAlternate": null,
    "strCategory": "Vegetarian",
    "strArea": "American",
    "strInstructions": "For the Lentils: Adjust oven rack to center position and preheat oven to 450\u00b0F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.\r\n\r\n2.\r\nFor the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.\r\n\r\n3.\r\nTo Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.",
    "strMealThumb": "assets\/52816.jpg",
    "strTags": "Vegetarian,Pulse,Nutty",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=HkywCtna9t0",
    "strIngredient1": "Olive Oil",
    "strIngredient2": "Carrots",
    "strIngredient3": "Celery",
    "strIngredient4": "Onion",
    "strIngredient5": "Garlic",
    "strIngredient6": "Brown Lentils",
    "strIngredient7": "Bay Leaves",
    "strIngredient8": "Water",
    "strIngredient9": "Salt",
    "strIngredient10": "Apple Cider Vinegar",
    "strIngredient11": "Pepper",
    "strIngredient12": "Egg Plants",
    "strIngredient13": "Rosemary",
    "strIngredient14": "Pine nuts",
    "strIngredient15": "Parsley",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "2 tablespoons",
    "strMeasure2": "2 small cut into chunks",
    "strMeasure3": "2 small stalks",
    "strMeasure4": "1 medium finely diced",
    "strMeasure5": "6 medium cloves sliced",
    "strMeasure6": "12 ounces (340g)",
    "strMeasure7": "2",
    "strMeasure8": "4 cups",
    "strMeasure9": "Pinch",
    "strMeasure10": "2 teaspoons (10ml)",
    "strMeasure11": "Pinch",
    "strMeasure12": "2 large",
    "strMeasure13": "4 sprigs",
    "strMeasure14": "1\/4 cup ",
    "strMeasure15": "2 tablespoons",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "http:\/\/www.seriouseats.com\/recipes\/2016\/03\/roasted-eggplant-tahini-pine-nut-lentil-vegan-experience-recipe.html",
    "dateModified": null
  },
  {
    "idMeal": "52796",
    "strMeal": "Chicken Alfredo Primavera",
    "strDrinkAlternate": null,
    "strCategory": "Chicken",
    "strArea": "Italian",
    "strInstructions": "Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.  While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1\/2 cup of  pasta water before draining the pasta.  Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute.  Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired. ",
    "strMealThumb": "assets\/52796.jpg",
    "strTags": "Pasta,Meat,Dairy",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=qCIbq8HywpQ",
    "strIngredient1": "Butter",
    "strIngredient2": "Olive Oil",
    "strIngredient3": "Chicken",
    "strIngredient4": "Salt",
    "strIngredient5": "Squash",
    "strIngredient6": "Broccoli",
    "strIngredient7": "mushrooms",
    "strIngredient8": "Pepper",
    "strIngredient9": "onion",
    "strIngredient10": "garlic",
    "strIngredient11": "red pepper flakes",
    "strIngredient12": "white wine",
    "strIngredient13": "milk",
    "strIngredient14": "heavy cream",
    "strIngredient15": "Parmesan cheese",
    "strIngredient16": "bowtie pasta",
    "strIngredient17": "Salt",
    "strIngredient18": "Pepper",
    "strIngredient19": "Parsley",
    "strIngredient20": "",
    "strMeasure1": "2 tablespoons",
    "strMeasure2": "3 tablespoons",
    "strMeasure3": "5 boneless",
    "strMeasure4": "1 teaspoon",
    "strMeasure5": "1 cut into 1\/2-inch cubes",
    "strMeasure6": "1 Head chopped",
    "strMeasure7": "8-ounce sliced",
    "strMeasure8": "1 red",
    "strMeasure9": "1 chopped",
    "strMeasure10": "3 cloves",
    "strMeasure11": "1\/2 teaspoon",
    "strMeasure12": "1\/2 cup",
    "strMeasure13": "1\/2 cup",
    "strMeasure14": "1\/2 cup",
    "strMeasure15": "1 cup grated",
    "strMeasure16": "16 ounces",
    "strMeasure17": "pinch",
    "strMeasure18": "pinch ",
    "strMeasure19": "chopped",
    "strMeasure20": "",
    "strSource": "",
    "dateModified": null
  },
  {
    "idMeal": "52904",
    "strMeal": "Beef Bourguignon",
    "strDrinkAlternate": null,
    "strCategory": "Beef",
    "strArea": "French",
    "strInstructions": "Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.\r\nIn the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato pur\u00e9e and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.\r\nPour over the wine and about 100ml water so the meat bobs up from the liquid, but isn\u2019t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan \u2013 this will give the stew more flavour.\r\nHeat oven to 150C\/fan 130C\/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.\r\nTo make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.\r\nAfter 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.",
    "strMealThumb": "assets\/52904.jpg",
    "strTags": null,
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=SQnr4Z-7rok",
    "strIngredient1": "Goose Fat",
    "strIngredient2": "Beef Shin",
    "strIngredient3": "Bacon",
    "strIngredient4": "Challots",
    "strIngredient5": "Chestnut Mushroom",
    "strIngredient6": "Garlic Clove",
    "strIngredient7": "Bouquet Garni",
    "strIngredient8": "Tomato Puree",
    "strIngredient9": "Red Wine",
    "strIngredient10": "Celeriac",
    "strIngredient11": "Olive Oil",
    "strIngredient12": "Thyme",
    "strIngredient13": "Rosemary",
    "strIngredient14": "Bay Leaf",
    "strIngredient15": "Cardamom",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "3 tsp",
    "strMeasure2": "600g",
    "strMeasure3": "100g ",
    "strMeasure4": "350g",
    "strMeasure5": "250g",
    "strMeasure6": "2 sliced",
    "strMeasure7": "1",
    "strMeasure8": "1 tbs",
    "strMeasure9": "750 ml ",
    "strMeasure10": "600g",
    "strMeasure11": "2 tbs",
    "strMeasure12": "sprigs of fresh",
    "strMeasure13": "sprigs of fresh",
    "strMeasure14": "2",
    "strMeasure15": "4",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbcgoodfood.com\/recipes\/5032\/beef-bourguignon",
    "dateModified": null
  },
  {
    "idMeal": "52770",
    "strMeal": "Spaghetti Bolognese",
    "strDrinkAlternate": null,
    "strCategory": "Beef",
    "strArea": "Italian",
    "strInstructions": "Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.\r\n\r\nStir in the tomatoes, beef stock, tomato ketchup or pur\u00e9e, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.\r\n\r\nMeanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.",
    "strMealThumb": "assets\/52770.jpg",
    "strTags": "Pasta,Meat",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=-gF8d-fitkU",
    "strIngredient1": "onions",
    "strIngredient2": "olive oil",
    "strIngredient3": "garlic",
    "strIngredient4": "lean minced beef",
    "strIngredient5": "mushrooms",
    "strIngredient6": "dried oregano",
    "strIngredient7": "tomatoes",
    "strIngredient8": "hot beef stock",
    "strIngredient9": "tomato puree",
    "strIngredient10": "worcestershire sauce",
    "strIngredient11": "spaghetti",
    "strIngredient12": "parmesan",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": null,
    "strIngredient17": null,
    "strIngredient18": null,
    "strIngredient19": null,
    "strIngredient20": null,
    "strMeasure1": "2",
    "strMeasure2": "1tbsp",
    "strMeasure3": "1 clove",
    "strMeasure4": "500g",
    "strMeasure5": "90g",
    "strMeasure6": "1tsp",
    "strMeasure7": "400g can",
    "strMeasure8": "300ml",
    "strMeasure9": "1tbsp",
    "strMeasure10": "1tbsp",
    "strMeasure11": "350g",
    "strMeasure12": "Topping",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": null,
    "strMeasure17": null,
    "strMeasure18": null,
    "strMeasure19": null,
    "strMeasure20": null,
    "strSource": null,
    "dateModified": null
  },
  {
    "idMeal": "52878",
    "strMeal": "Beef and Oyster pie",
    "strDrinkAlternate": null,
    "strCategory": "Beef",
    "strArea": "British",
    "strInstructions": "Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don\u2019t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.\r\nIn the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs.\r\nPreheat the oven to 180C\/350F\/Gas 4.\r\nPour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1\u00bd-2 hours, or until the beef is tender and the sauce is reduced.\r\nSkim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste. Put the casserole dish on the hob \u2013 don\u2019t forget that it will be hot \u2013 and simmer for 1-2 minutes, stirring, until thickened. Leave to cool.\r\nIncrease the oven to 200C\/400F\/Gas 6. To make the pastry, put the flour and salt in a very large bowl. Grate the butter and stir it into the flour in three batches. Gradually add 325ml\/11fl oz cold water \u2013 you may not need it all \u2013 and stir with a round-bladed knife until the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g\/9oz for the pie lid.\r\nRoll the rest of the pastry out until about 2cm\/\u00bein larger than the dish you\u2019re using. Line the dish with the pastry then pile in the filling, tucking the oysters in as well. Brush the edge of the pastry with beaten egg.\r\nRoll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.",
    "strMealThumb": "assets\/52878.jpg",
    "strTags": "Pie",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=ONX74yP6JnI",
    "strIngredient1": "Beef",
    "strIngredient2": "Olive Oil",
    "strIngredient3": "Shallots",
    "strIngredient4": "Garlic",
    "strIngredient5": "Bacon",
    "strIngredient6": "Thyme",
    "strIngredient7": "Bay Leaf",
    "strIngredient8": "Stout",
    "strIngredient9": "Beef Stock",
    "strIngredient10": "Corn Flour",
    "strIngredient11": "Oysters",
    "strIngredient12": "Plain Flour",
    "strIngredient13": "Salt",
    "strIngredient14": "Butter",
    "strIngredient15": "Eggs",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "900g",
    "strMeasure2": "3 tbs",
    "strMeasure3": "3",
    "strMeasure4": "2 cloves minced",
    "strMeasure5": "125g",
    "strMeasure6": "1 tbs chopped",
    "strMeasure7": "2",
    "strMeasure8": "330ml",
    "strMeasure9": "400ml",
    "strMeasure10": "2 tbs",
    "strMeasure11": "8",
    "strMeasure12": "400g",
    "strMeasure13": "pinch",
    "strMeasure14": "250g",
    "strMeasure15": "To Glaze",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbc.co.uk\/food\/recipes\/beef_and_oyster_pie_65230",
    "dateModified": null
  },
  {
    "idMeal": "52823",
    "strMeal": "Salmon Prawn Risotto",
    "strDrinkAlternate": null,
    "strCategory": "Seafood",
    "strArea": "Italian",
    "strInstructions": "Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.\r\nAdd the rice and stir to coat all the grains in the butter\r\nAdd the wine and cook gently stirring until it is absorbed\r\nGradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender\r\nSeason with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through\r\nServe scattered with the Parmesan and seasonal vegetables.\r\nGrill the salmon and gently place onto the risotto with the prawns and asparagus",
    "strMealThumb": "assets\/52823.jpg",
    "strTags": "Fish",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=V2PMvBv52IE",
    "strIngredient1": "butter",
    "strIngredient2": "onion",
    "strIngredient3": "rice",
    "strIngredient4": "white wine",
    "strIngredient5": "vegetable stock",
    "strIngredient6": "lemon",
    "strIngredient7": "King Prawns",
    "strIngredient8": "salmon",
    "strIngredient9": "asparagus",
    "strIngredient10": "black pepper",
    "strIngredient11": "Parmesan",
    "strIngredient12": "",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "50g\/2oz",
    "strMeasure2": "1 finely chopped ",
    "strMeasure3": "150g",
    "strMeasure4": "125ml ",
    "strMeasure5": "1 litre hot",
    "strMeasure6": "The juice and zest of one",
    "strMeasure7": "240g large",
    "strMeasure8": "150g",
    "strMeasure9": "100g tips blanched briefly in boiling water",
    "strMeasure10": "ground",
    "strMeasure11": "50g shavings",
    "strMeasure12": "",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "http:\/\/www.rangemaster.co.uk\/rangemaster-owners\/recipes-ideas-inspiration\/recipes\/mains\/prawn-and-hot-smoked-salmon-risotto-with-asparagus",
    "dateModified": null
  },
  {
    "idMeal": "52818",
    "strMeal": "Chicken Fajita Mac and Cheese",
    "strDrinkAlternate": null,
    "strCategory": "Chicken",
    "strArea": "American",
    "strInstructions": "Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.\r\nAdd your cream, stock and macaroni.\r\nCook on low for 20 minutes. Add your cheeses, stir to combine.\r\nTop with roasted peppers and parsley.",
    "strMealThumb": "assets\/52818.jpg",
    "strTags": "Pasta,Cheasy,Meat",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=bwTSmLTZKNg",
    "strIngredient1": "macaroni",
    "strIngredient2": "chicken stock",
    "strIngredient3": "heavy cream",
    "strIngredient4": "fajita seasoning",
    "strIngredient5": "salt",
    "strIngredient6": "chicken breast",
    "strIngredient7": "olive oil",
    "strIngredient8": "onion",
    "strIngredient9": "red pepper",
    "strIngredient10": "garlic",
    "strIngredient11": "cheddar cheese",
    "strIngredient12": "parsley",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "500g",
    "strMeasure2": "2 cups",
    "strMeasure3": "1\/2 cup",
    "strMeasure4": "1 packet",
    "strMeasure5": "1 tsp",
    "strMeasure6": "3 diced",
    "strMeasure7": "2 tbsp",
    "strMeasure8": "1 small finely diced",
    "strMeasure9": "2 finely diced",
    "strMeasure10": "2 cloves minced",
    "strMeasure11": "1 cup",
    "strMeasure12": "garnish chopped",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "http:\/\/twistedfood.co.uk\/chicken-fajita-mac-n-cheese\/",
    "dateModified": null
  },
  {
    "idMeal": "52819",
    "strMeal": "Cajun spiced fish tacos",
    "strDrinkAlternate": null,
    "strCategory": "Seafood",
    "strArea": "Mexican",
    "strInstructions": "Cooking in a cajun spice and cayenne pepper marinade makes this fish super succulent and flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main that's delightfully summery.\r\n\r\nOn a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.\r\n\r\nHeat a little oil in a frying pan, add in the fish and cook over a medium heat until golden. Reduce the heat and continue frying until the fish is cooked through, about 10 minutes. Cook in batches if you don\u2019t have enough room in the pan.\r\n\r\nMeanwhile, prepare the dressing by combining all the ingredients with a little seasoning.\r\nSoften the tortillas by heating in the microwave for 5-10 seconds. Pile high with the avocado, lettuce and spring onion, add a spoonful of salsa, top with large flakes of fish and drizzle over the dressing.",
    "strMealThumb": "assets\/52819.jpg",
    "strTags": "Spicy,Fish",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=N4EdUt0Ou48",
    "strIngredient1": "cajun",
    "strIngredient2": "cayenne pepper",
    "strIngredient3": "white fish",
    "strIngredient4": "vegetable oil",
    "strIngredient5": "flour tortilla",
    "strIngredient6": "avocado",
    "strIngredient7": "little gem lettuce",
    "strIngredient8": "spring onion",
    "strIngredient9": "salsa",
    "strIngredient10": "sour cream",
    "strIngredient11": "lemon",
    "strIngredient12": "garlic",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "2 tbsp",
    "strMeasure2": "1 tsp",
    "strMeasure3": "4 fillets",
    "strMeasure4": "1 tsp",
    "strMeasure5": "8",
    "strMeasure6": "1 sliced",
    "strMeasure7": "2 shredded",
    "strMeasure8": "4 shredded",
    "strMeasure9": "1 x 300ml",
    "strMeasure10": "1 pot",
    "strMeasure11": "1",
    "strMeasure12": "1 clove finely chopped",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/realfood.tesco.com\/recipes\/cajun-spiced-fish-tacos.html",
    "dateModified": null
  },
  {
    "idMeal": "52892",
    "strMeal": "Treacle Tart",
    "strDrinkAlternate": null,
    "strCategory": "Desert",
    "strArea": "British",
    "strInstructions": "First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.\r\nPreheat the oven to 200C\/400F\/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm\/7in loose-bottomed fluted flan tin with butter.\r\nRemove about 150g\/5\u00bdoz of pastry from the main ball and set aside for the lattice top.\r\nRoll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.\r\nPrick the base with a fork, to stop the base rising up during baking.\r\nPlace the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.\r\nTo make the filling, heat the syrup gently in a large pan but do not boil.\r\nOnce melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.\r\nPour the syrup mixture into the lined tin and level the surface.\r\nRemove the reserved pastry from the fridge and cut into long strips, 1cm\/\u00bdin wide. Make sure they are all longer than the edges of the tart tin.\r\nEgg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.\r\nOnce the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.\r\nBake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C\/350F\/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.\r\nBake for a further 25-30 minutes until the pastry is golden-brown and the filling set.\r\nRemove the tart from the oven and leave to firm up in the tin. Serve warm or cold.",
    "strMealThumb": "assets\/52892.jpg",
    "strTags": "Tart",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=YMmgKCNcqwI",
    "strIngredient1": "Plain Flour",
    "strIngredient2": "Butter",
    "strIngredient3": "Golden Syrup",
    "strIngredient4": "Breadcrumbs",
    "strIngredient5": "Lemons",
    "strIngredient6": "Eggs",
    "strIngredient7": "",
    "strIngredient8": "",
    "strIngredient9": "",
    "strIngredient10": "",
    "strIngredient11": "",
    "strIngredient12": "",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "250g",
    "strMeasure2": "135g",
    "strMeasure3": "400g",
    "strMeasure4": "150g",
    "strMeasure5": "Zest of 2",
    "strMeasure6": "1 beaten",
    "strMeasure7": "",
    "strMeasure8": "",
    "strMeasure9": "",
    "strMeasure10": "",
    "strMeasure11": "",
    "strMeasure12": "",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbc.co.uk\/food\/recipes\/mary_berrys_treacle_tart_28524",
    "dateModified": null
  },
  {
    "idMeal": "52921",
    "strMeal": "Proven\u00e7al Omelette Cake",
    "strDrinkAlternate": null,
    "strCategory": "Vegetarian",
    "strArea": "French",
    "strInstructions": "Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.\r\nHeat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.\r\nNow make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.\r\nTo serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.",
    "strMealThumb": "assets\/52921.jpg",
    "strTags": "Egg",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=B7isFo2uP2k",
    "strIngredient1": "Eggs",
    "strIngredient2": "Olive Oil",
    "strIngredient3": "Courgettes",
    "strIngredient4": "Spring Onions",
    "strIngredient5": "Red Pepper",
    "strIngredient6": "Garlic Clove",
    "strIngredient7": "Red Chilli",
    "strIngredient8": "Cream Cheese",
    "strIngredient9": "Milk",
    "strIngredient10": "Chives",
    "strIngredient11": "Basil",
    "strIngredient12": "Rocket",
    "strIngredient13": "Parmesan",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "10",
    "strMeasure2": "1 tbs",
    "strMeasure3": "2 finely chopped",
    "strMeasure4": "3 finely chopped",
    "strMeasure5": "4",
    "strMeasure6": "1 clove peeled crushed",
    "strMeasure7": "1",
    "strMeasure8": "300g",
    "strMeasure9": "6 tblsp",
    "strMeasure10": "4 tbs",
    "strMeasure11": "2 tbs",
    "strMeasure12": "to serve",
    "strMeasure13": "to serve",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbcgoodfood.com\/recipes\/6428\/provenal-omelette-cake",
    "dateModified": null
  },
  {
    "idMeal": "52909",
    "strMeal": "Tarte Tatin",
    "strDrinkAlternate": null,
    "strCategory": "Desert",
    "strArea": "French",
    "strInstructions": "Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.\r\nHeat oven to 180C\/160C fan\/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that\u2019s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.\r\nTo assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.\r\nBake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top \u2013 it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.\r\nAllow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with cr\u00e8me fra\u00eeche or vanilla ice cream.",
    "strMealThumb": "assets\/52909.jpg",
    "strTags": "Treat,Tart,Desert,DinnerParty",
    "strYoutube": "https:\/\/www.youtube.com\/watch?v=8xDM8U6h9Pw",
    "strIngredient1": "Puff Pastry",
    "strIngredient2": "Plain Flour",
    "strIngredient3": "Braeburn Apples",
    "strIngredient4": "Caster Sugar",
    "strIngredient5": "Butter",
    "strIngredient6": "Creme Fraiche",
    "strIngredient7": "",
    "strIngredient8": "",
    "strIngredient9": "",
    "strIngredient10": "",
    "strIngredient11": "",
    "strIngredient12": "",
    "strIngredient13": "",
    "strIngredient14": "",
    "strIngredient15": "",
    "strIngredient16": "",
    "strIngredient17": "",
    "strIngredient18": "",
    "strIngredient19": "",
    "strIngredient20": "",
    "strMeasure1": "300g",
    "strMeasure2": "Dusting",
    "strMeasure3": "6",
    "strMeasure4": "100g ",
    "strMeasure5": "85g",
    "strMeasure6": "to serve",
    "strMeasure7": "",
    "strMeasure8": "",
    "strMeasure9": "",
    "strMeasure10": "",
    "strMeasure11": "",
    "strMeasure12": "",
    "strMeasure13": "",
    "strMeasure14": "",
    "strMeasure15": "",
    "strMeasure16": "",
    "strMeasure17": "",
    "strMeasure18": "",
    "strMeasure19": "",
    "strMeasure20": "",
    "strSource": "https:\/\/www.bbcgoodfood.com\/recipes\/tarte-tatin",
    "dateModified": null
  }
]