{"recipes":[{"id":1,"title":"15-minute chicken & halloumi burgers","source":"seeded","protein_type":"chicken","prep_time_minutes":15,"instructions":"STEP 1\r\n\r\nPut the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick. Cut each chicken breast into two even pieces.\r\n\r\nSTEP 2\r\n\r\nIf you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing oil. Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through. Season the chicken, reduce the heat, drizzle in the chilli sauce and half of the lemon juice, and cook for an additional 1-2 mins until the sauce is reduced. Remove the chicken from the heat.\r\n\r\nSTEP 3\r\n\r\nIf you're using an air-fryer, preheat it to 180C for 4 mins. Add the chicken to the air-fryer and cook for 12 mins. Drizzle over the chilli sauce and half the lemon juice and cook for an additional 1-2 mins until the chicken is cooked through and the sauce is reduced. Remove the chicken and keep it warm.\r\nSTEP 4\r\n\r\nWhile the chicken is cooking, toast the buns in the dry frying pan for 30 seconds. Transfer them to a plate. If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are warm. Increase the air fryer temperature to 200C. Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden. Toss the cabbage with the mayo and the remaining lemon juice.\r\n\r\nSTEP 5\r\n\r\nSpoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side or a green salad.","calories":505,"protein_g":26.0,"carbs_g":15.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/vdwloy1713225718.jpg","external_id":"53085","ingredients":[{"id":1,"name":"Chicken Breasts","quantity":"2","unit":""},{"id":2,"name":"Oil","quantity":"1 tbsp","unit":""},{"id":3,"name":"Hotsauce","quantity":"4 tbsp","unit":""},{"id":4,"name":"Lemon Juice","quantity":"½","unit":""},{"id":5,"name":"Buns","quantity":"2","unit":""},{"id":6,"name":"Cheese","quantity":"250g","unit":""},{"id":7,"name":"Cabbage","quantity":"¼","unit":""},{"id":8,"name":"Mayonnaise","quantity":"2 tbsp","unit":""},{"id":9,"name":"Sour Cream","quantity":"4 tbsp","unit":""},{"id":10,"name":"Lettuce","quantity":"4 leaves","unit":""},{"id":11,"name":"Red Pepper","quantity":"2","unit":""}]},{"id":2,"title":"Ayam Percik","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"In a blender, add the ingredients for the spice paste and blend until smooth.\r\nOver medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.\r\nAdd the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.\r\nWhen the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.\r\nPreheat the oven to 425 F.\r\nRemove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.\r\nLet chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).","calories":412,"protein_g":35.0,"carbs_g":12.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/020z181619788503.jpg","external_id":"53050","ingredients":[{"id":12,"name":"Chicken Thighs","quantity":"6","unit":""},{"id":13,"name":"Challots","quantity":"16","unit":""},{"id":14,"name":"Ginger","quantity":"1 1/2","unit":""},{"id":15,"name":"Garlic Clove","quantity":"6","unit":""},{"id":16,"name":"Cayenne Pepper","quantity":"8","unit":""},{"id":17,"name":"Turmeric","quantity":"2 tbs","unit":""},{"id":18,"name":"Cumin","quantity":"1 1/2","unit":""},{"id":19,"name":"Coriander","quantity":"1 1/2","unit":""},{"id":20,"name":"Fennel","quantity":"1 1/2","unit":""},{"id":21,"name":"Tamarind Paste","quantity":"2 tbs","unit":""},{"id":22,"name":"Coconut Milk","quantity":"1 can","unit":""},{"id":23,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":24,"name":"Water","quantity":"1 cup","unit":""}]},{"id":3,"title":"Belgian Waterzooi Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.\r\n\r\nLet the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.\r\n\r\nThen add the sliced vegetables. Season with pepper and salt.\r\n\r\nStir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.\r\n\r\nCover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.\r\nLook at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!\r\n\r\nCover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.\r\n\r\nStir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.","calories":464,"protein_g":22.0,"carbs_g":12.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/nmxec11782498644.jpg","external_id":"53466","ingredients":[{"id":25,"name":"Chicken Legs","quantity":"1","unit":""},{"id":26,"name":"Chicken Breast","quantity":"1","unit":""},{"id":27,"name":"Water","quantity":"3 Cups","unit":""},{"id":28,"name":"Carrots","quantity":"1 small","unit":""},{"id":29,"name":"Leek","quantity":"2","unit":""},{"id":30,"name":"Celery","quantity":"1","unit":""},{"id":31,"name":"Potatoes","quantity":"100g","unit":""},{"id":32,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":33,"name":"Rosemary","quantity":"1 Sprig","unit":""},{"id":34,"name":"Cream","quantity":"1 1/2 cups","unit":""},{"id":35,"name":"Bay Leaf","quantity":"2","unit":""},{"id":36,"name":"Unsalted Butter","quantity":"1 tablespoon","unit":""},{"id":37,"name":"Egg Yolks","quantity":"1","unit":""},{"id":38,"name":"Pepper","quantity":"Pinch","unit":""},{"id":39,"name":"Salt","quantity":"Pinch","unit":""}]},{"id":4,"title":"Bengali Chicken Curry with Potatoes","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.\r\n\r\nAdd the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.","calories":335,"protein_g":35.0,"carbs_g":25.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/9ya6o71780262651.jpg","external_id":"53453","ingredients":[{"id":40,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":41,"name":"Onion","quantity":"2 diced","unit":""},{"id":42,"name":"Ginger Garlic Paste","quantity":"1 tablespoon","unit":""},{"id":43,"name":"Tomato","quantity":"2 diced","unit":""},{"id":44,"name":"Cayenne Pepper","quantity":"1 tsp","unit":""},{"id":45,"name":"Curry Powder","quantity":"1 tsp","unit":""},{"id":46,"name":"Garam Masala","quantity":"1 tsp","unit":""},{"id":47,"name":"Ground Turmeric","quantity":"1 tsp","unit":""},{"id":48,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":49,"name":"Chicken Breast","quantity":"4","unit":""},{"id":50,"name":"Red Potatoes","quantity":"2 large","unit":""},{"id":51,"name":"Cilantro","quantity":"1/2 cup","unit":""}]},{"id":5,"title":"Brown Stew Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":60,"instructions":"Squeeze lime over chicken and rub well. Drain off excess lime juice.\r\nCombine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.\r\nHeat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.\r\nLightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.\r\nDrain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.\r\nMix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.","calories":568,"protein_g":42.0,"carbs_g":15.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/sypxpx1515365095.jpg","external_id":"52940","ingredients":[{"id":52,"name":"Chicken","quantity":"1 whole","unit":""},{"id":53,"name":"Tomato","quantity":"1 chopped","unit":""},{"id":54,"name":"Onions","quantity":"2 chopped","unit":""},{"id":55,"name":"Garlic Clove","quantity":"2 chopped","unit":""},{"id":56,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":57,"name":"Carrots","quantity":"1 chopped","unit":""},{"id":58,"name":"Lime","quantity":"1","unit":""},{"id":59,"name":"Thyme","quantity":"2 tsp","unit":""},{"id":60,"name":"Allspice","quantity":"1 tsp","unit":""},{"id":61,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":62,"name":"Cornstarch","quantity":"2 tsp","unit":""},{"id":63,"name":"Coconut Milk","quantity":"2 cups","unit":""},{"id":64,"name":"Vegetable Oil","quantity":"1 tbs","unit":""}]},{"id":6,"title":"Chick-Fil-A Sandwich","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.\r\nCut into two pieces, as even as possible.\r\nMarinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).\r\nBeat the egg with the milk in a bowl.\r\nCombine the flour, sugar, and spices in another bowl.\r\nDip the chicken pieces each into the egg on both sides, then coat in flour on both sides.\r\nHeat the oil in a skillet (1/2 inch deep) to about 345-350.\r\nFry each cutlet for 2 minutes on each side, or until golden and cooked through.\r\nBlot on paper and serve on toasted buns with pickle slices.","calories":715,"protein_g":48.0,"carbs_g":62.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/sbx7n71587673021.jpg","external_id":"53016","ingredients":[{"id":65,"name":"Chicken Breast","quantity":"1","unit":""},{"id":66,"name":"Pickle Juice","quantity":"1/4 cup","unit":""},{"id":67,"name":"Egg","quantity":"1","unit":""},{"id":68,"name":"Milk","quantity":"1/4 cup","unit":""},{"id":69,"name":"Flour","quantity":"1/2 cup","unit":""},{"id":70,"name":"Icing Sugar","quantity":"1 tbs","unit":""},{"id":71,"name":"Paprika","quantity":"1/2 tsp","unit":""},{"id":72,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":73,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":74,"name":"Garlic Powder","quantity":"1/4 tsp","unit":""},{"id":75,"name":"Celery Salt","quantity":"1/4 tsp","unit":""},{"id":76,"name":"Cayenne Pepper","quantity":"1/2 tsp","unit":""},{"id":77,"name":"Olive Oil","quantity":"1 cup","unit":""},{"id":78,"name":"Sesame Seed Burger Buns","quantity":"1","unit":""}]},{"id":7,"title":"Chicken & chorizo rice pot","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"step 1\r\nHeat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.\r\n\r\nstep 2\r\nLower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.\r\n\r\nstep 3\r\nReturn the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.\r\n\r\nstep 4\r\nTip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.","calories":975,"protein_g":62.0,"carbs_g":82.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/fk80jp1763280767.jpg","external_id":"53161","ingredients":[{"id":79,"name":"Oil","quantity":"1 tblsp","unit":""},{"id":80,"name":"Chicken","quantity":"1 whole","unit":""},{"id":81,"name":"Onion","quantity":"1 Large Chopped","unit":""},{"id":82,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":83,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":84,"name":"Chorizo","quantity":"225g","unit":""},{"id":85,"name":"Tomato Puree","quantity":"1 tblsp","unit":""},{"id":86,"name":"Thyme","quantity":"1 tablespoon chopped","unit":""},{"id":87,"name":"White Wine","quantity":"150ml","unit":""},{"id":88,"name":"Chicken Stock","quantity":"800ml","unit":""},{"id":89,"name":"Rice","quantity":"400g","unit":""},{"id":90,"name":"Parsley","quantity":"2 tbs chopped","unit":""}]},{"id":8,"title":"Chicken & mushroom Hotpot","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.\r\n\r\nOnce the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.\r\n\r\nTake the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.\r\n\r\nCarefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.\r\n\r\nBrush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.","calories":308,"protein_g":20.0,"carbs_g":30.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/uuuspp1511297945.jpg","external_id":"52846","ingredients":[{"id":91,"name":"Butter","quantity":"50g","unit":""},{"id":92,"name":"Onion","quantity":"1 chopped","unit":""},{"id":93,"name":"Mushrooms","quantity":"100g","unit":""},{"id":94,"name":"Plain Flour","quantity":"40g","unit":""},{"id":95,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":96,"name":"Nutmeg","quantity":"pinch","unit":""},{"id":97,"name":"Mustard Powder","quantity":"pinch","unit":""},{"id":98,"name":"Chicken","quantity":"250g","unit":""},{"id":99,"name":"Sweetcorn","quantity":"2 Handfuls","unit":""},{"id":100,"name":"Potatoes","quantity":"2 large","unit":""},{"id":101,"name":"Butter","quantity":"1 knob","unit":""}]},{"id":9,"title":"Chicken Alfredo Primavera","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"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.","calories":988,"protein_g":65.0,"carbs_g":95.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/syqypv1486981727.jpg","external_id":"52796","ingredients":[{"id":102,"name":"Butter","quantity":"2 tablespoons","unit":""},{"id":103,"name":"Olive Oil","quantity":"3 tablespoons","unit":""},{"id":104,"name":"Chicken","quantity":"5 boneless","unit":""},{"id":105,"name":"Salt","quantity":"1 teaspoon","unit":""},{"id":106,"name":"Squash","quantity":"1 cut into 1/2-inch cubes","unit":""},{"id":107,"name":"Broccoli","quantity":"1 Head chopped","unit":""},{"id":108,"name":"mushrooms","quantity":"8-ounce sliced","unit":""},{"id":109,"name":"Pepper","quantity":"1 red","unit":""},{"id":110,"name":"onion","quantity":"1 chopped","unit":""},{"id":111,"name":"garlic","quantity":"3 cloves","unit":""},{"id":112,"name":"red pepper flakes","quantity":"1/2 teaspoon","unit":""},{"id":113,"name":"white wine","quantity":"1/2 cup","unit":""},{"id":114,"name":"milk","quantity":"1/2 cup","unit":""},{"id":115,"name":"heavy cream","quantity":"1/2 cup","unit":""},{"id":116,"name":"Parmesan cheese","quantity":"1 cup grated","unit":""},{"id":117,"name":"bowtie pasta","quantity":"16 ounces","unit":""},{"id":118,"name":"Salt","quantity":"pinch","unit":""},{"id":119,"name":"Pepper","quantity":"pinch","unit":""},{"id":120,"name":"Parsley","quantity":"chopped","unit":""}]},{"id":10,"title":"Chicken and Potato Roti","source":"seeded","protein_type":"chicken","prep_time_minutes":55,"instructions":"Add a pint of chicken stock to the simmer and put three tablespoons of sugar into a large saucepan on high; cook until the sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns.\r\nAdd chopped onions, garlic, parsley, thyme, jerk seasoning, salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the heat to low and let this simmer for 25 minutes.\r\nIn a large mixing bowl, sift the flour, and add a pinch of salt to taste.\r\nNow add the first tablespoon of shortening, and with your fingers, rub the flour into the shortening until it forms a breadcrumb-like consistency.\r\nThen add the second tablespoon of shortening and rub against the flour until it looks like breadcrumbs.\r\nNow add the third tablespoon of shortening and repeat the process.\r\nYou should by now have used all the flour. Your bowl should be all breadcrumb-like; if you still have fresh flour, use another tablespoon of shortening until your fresh flour is all used up.\r\nAdd a small amount of water and mix with a butter knife; keep adding small amounts until your mixture forms a soft dough.\r\nNow dust your surface with flour and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.\r\nCover with a tea towel while returning to the pot.\r\nNow peel the potatoes and cube them into small bite-size pieces.\r\nAfter 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pool.\r\nNow cover and cook for 30 minutes on low heat.\r\nTurn a flat baking tray upside down, lightly cover with foil, and place on the stovetop on high; cook each roti skin for 1 minute on each side until brown but not crisp.\r\nNow pile up your cooked roti skins, remove the pot after 30 minutes, and remove the whole scotch bonnet.\r\nTake the entire pot to the table with a pile of plates; each person assumes the roti skin, lays it flat on the scale, spoons some filling into the middle of the roti skin, and folds around the filling eats enjoy.","calories":783,"protein_g":58.0,"carbs_g":98.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/mp9z0i1782238092.jpg","external_id":"53459","ingredients":[{"id":121,"name":"Flour","quantity":"1 lb","unit":""},{"id":122,"name":"Shortening","quantity":"3  tablespoons","unit":""},{"id":123,"name":"Salt","quantity":"Pinch","unit":""},{"id":124,"name":"Water","quantity":"Splash","unit":""},{"id":125,"name":"Chicken Breast","quantity":"6","unit":""},{"id":126,"name":"Parsley","quantity":"Pinch","unit":""},{"id":127,"name":"Thyme","quantity":"Pinch","unit":""},{"id":128,"name":"Jerk","quantity":"Pinch","unit":""},{"id":129,"name":"Salt","quantity":"Pinch","unit":""},{"id":130,"name":"Sugar","quantity":"Pinch","unit":""},{"id":131,"name":"Black Pepper","quantity":"Pinch","unit":""},{"id":132,"name":"Onion","quantity":"2 large","unit":""},{"id":133,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":134,"name":"Scotch Bonnet","quantity":"1","unit":""},{"id":135,"name":"Potatoes","quantity":"1/2 lb","unit":""}]},{"id":11,"title":"Chicken Basquaise","source":"seeded","protein_type":"chicken","prep_time_minutes":60,"instructions":"Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.\r\n\r\nAdd a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes.\r\n\r\nAdd the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.\r\n\r\nCover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again.","calories":1250,"protein_g":68.5,"carbs_g":62.0,"sugar_g":9.5,"image_url":"https://www.themealdb.com/images/media/meals/wruvqv1511880994.jpg","external_id":"52934","ingredients":[{"id":136,"name":"Chicken","quantity":"1.5kg","unit":""},{"id":137,"name":"Butter","quantity":"25g","unit":""},{"id":138,"name":"Olive Oil","quantity":"6 tblsp","unit":""},{"id":139,"name":"Red Onions","quantity":"2 sliced","unit":""},{"id":140,"name":"Red Pepper","quantity":"3 Large","unit":""},{"id":141,"name":"Chorizo","quantity":"130g","unit":""},{"id":142,"name":"Sun-Dried Tomatoes","quantity":"8","unit":""},{"id":143,"name":"Garlic","quantity":"6 cloves sliced","unit":""},{"id":144,"name":"Basmati Rice","quantity":"300g","unit":""},{"id":145,"name":"Tomato Puree","quantity":"drizzle","unit":""},{"id":146,"name":"Paprika","quantity":"½ tsp","unit":""},{"id":147,"name":"Bay Leaves","quantity":"4","unit":""},{"id":148,"name":"Thyme","quantity":"Handful","unit":""},{"id":149,"name":"Chicken Stock","quantity":"350ml","unit":""},{"id":150,"name":"Dry White Wine","quantity":"180g","unit":""},{"id":151,"name":"Lemons","quantity":"2","unit":""},{"id":152,"name":"Black Olives","quantity":"100g","unit":""},{"id":153,"name":"Salt","quantity":"to serve","unit":""},{"id":154,"name":"Pepper","quantity":"to serve","unit":""}]},{"id":12,"title":"Chicken Congee","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"STEP 1 - MARINATING THE CHICKEN\r\nIn a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well.\r\nSet the chicken aside.\r\nSTEP 2 - RINSE THE WHITE RICE\r\nRinse the rice in a metal bowl or pot a couple times and then drain the water.\r\nSTEP 2 - BOILING THE WHITE RICE\r\nNext add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes.\r\nAfter 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference.\r\nNext add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes.\r\nAfter an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds.\r\nServe the rice porridge in a bowl\r\nOptional: add Coriander on top of the rice porridge.","calories":175,"protein_g":14.5,"carbs_g":20.0,"sugar_g":0.8,"image_url":"https://www.themealdb.com/images/media/meals/1529446352.jpg","external_id":"52956","ingredients":[{"id":155,"name":"Chicken","quantity":"8 oz","unit":""},{"id":156,"name":"Salt","quantity":"pinch","unit":""},{"id":157,"name":"Pepper","quantity":"pinch","unit":""},{"id":158,"name":"Ginger Cordial","quantity":"1 tsp","unit":""},{"id":159,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":160,"name":"Spring Onions","quantity":"1 tbs","unit":""},{"id":161,"name":"Rice","quantity":"1/2 cup","unit":""},{"id":162,"name":"Water","quantity":"8 cups","unit":""},{"id":163,"name":"Coriander","quantity":"2 oz","unit":""}]},{"id":13,"title":"Chicken Couscous","source":"seeded","protein_type":"chicken","prep_time_minutes":25,"instructions":"Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.\r\n\r\nTip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.","calories":380,"protein_g":22.0,"carbs_g":56.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/qxytrx1511304021.jpg","external_id":"52850","ingredients":[{"id":164,"name":"Olive Oil","quantity":"1 tbsp","unit":""},{"id":165,"name":"Onion","quantity":"1 chopped","unit":""},{"id":166,"name":"Chicken Breast","quantity":"200g","unit":""},{"id":167,"name":"Ginger","quantity":"pinch","unit":""},{"id":168,"name":"Harissa Spice","quantity":"2 tblsp","unit":""},{"id":169,"name":"Dried Apricots","quantity":"10","unit":""},{"id":170,"name":"Chickpeas","quantity":"220g","unit":""},{"id":171,"name":"Couscous","quantity":"200g","unit":""},{"id":172,"name":"Chicken Stock","quantity":"200ml","unit":""},{"id":173,"name":"Coriander","quantity":"Handful","unit":""}]},{"id":14,"title":"Chicken Enchilada Casserole","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.\r\nRemove chicken from the pot and shred with two forks.\r\nPreheat oven to 375 F degrees.\r\nStart layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.\r\nBake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.\r\nServe warm.","calories":510,"protein_g":38.0,"carbs_g":24.5,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/qtuwxu1468233098.jpg","external_id":"52765","ingredients":[{"id":174,"name":"Enchilada sauce","quantity":"14 oz jar","unit":""},{"id":175,"name":"shredded Monterey Jack cheese","quantity":"3 Cups","unit":""},{"id":176,"name":"corn tortillas","quantity":"6","unit":""},{"id":177,"name":"chicken breasts","quantity":"2","unit":""}]},{"id":15,"title":"Chicken Fajita Mac and Cheese","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"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.","calories":885,"protein_g":52.0,"carbs_g":94.0,"sugar_g":8.5,"image_url":"https://www.themealdb.com/images/media/meals/qrqywr1503066605.jpg","external_id":"52818","ingredients":[{"id":178,"name":"macaroni","quantity":"500g","unit":""},{"id":179,"name":"chicken stock","quantity":"2 cups","unit":""},{"id":180,"name":"heavy cream","quantity":"1/2 cup","unit":""},{"id":181,"name":"fajita seasoning","quantity":"1 packet","unit":""},{"id":182,"name":"salt","quantity":"1 tsp","unit":""},{"id":183,"name":"chicken breast","quantity":"3 diced","unit":""},{"id":184,"name":"olive oil","quantity":"2 tbsp","unit":""},{"id":185,"name":"onion","quantity":"1 small finely diced","unit":""},{"id":186,"name":"red pepper","quantity":"2 finely diced","unit":""},{"id":187,"name":"garlic","quantity":"2 cloves minced","unit":""},{"id":188,"name":"cheddar cheese","quantity":"1 cup","unit":""},{"id":189,"name":"parsley","quantity":"garnish chopped","unit":""}]},{"id":16,"title":"Chicken Fried Rice","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet.\r\nIf you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.\r\n\r\nRice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily.\r\n\r\nPrepare the chicken:\r\nChop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).\r\n\r\nScramble the egg:\r\nHeat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.\r\n\r\nCook the chicken:\r\nAdd another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.\r\n\r\nUsing your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step. You can also use paper towels to wipe down your wok or pan.\r\n\r\nCook the vegetables:\r\nSwirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.\r\n\r\nCook the rice:\r\nAdd the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.\r\n\r\nDrizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes.\r\n\r\nServe:\r\nTaste, and add more soy sauce if necessary. Serve immediately.","calories":580,"protein_g":32.5,"carbs_g":54.0,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/wuyd2h1765655837.jpg","external_id":"53367","ingredients":[{"id":190,"name":"Chicken Thighs","quantity":"1 lb","unit":""},{"id":191,"name":"Salt","quantity":"1 tsp","unit":""},{"id":192,"name":"Canola Oil","quantity":"3  tablespoons","unit":""},{"id":193,"name":"Egg","quantity":"3 Large","unit":""},{"id":194,"name":"Onion","quantity":"2/3 Cup","unit":""},{"id":195,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":196,"name":"Ground Ginger","quantity":"2 tsp","unit":""},{"id":197,"name":"Carrots","quantity":"1 large","unit":""},{"id":198,"name":"Peas","quantity":"2/3 Cup","unit":""},{"id":199,"name":"Jasmine Rice","quantity":"4 cups","unit":""},{"id":200,"name":"Scallions","quantity":"2 sliced","unit":""},{"id":201,"name":"Chinese five spice powder","quantity":"1/2 tsp","unit":""},{"id":202,"name":"Soy Sauce","quantity":"2.5 tbsp","unit":""},{"id":203,"name":"Sesame Seed Oil","quantity":"1 tsp","unit":""}]},{"id":17,"title":"Chicken Ham and Leek Pie","source":"seeded","protein_type":"chicken","prep_time_minutes":75,"instructions":"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/¼in thick and 4cm/1½in 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/1¼in 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.","calories":1260,"protein_g":50.0,"carbs_g":78.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/xrrtss1511555269.jpg","external_id":"52875","ingredients":[{"id":204,"name":"Chicken Stock","quantity":"450ml","unit":""},{"id":205,"name":"Chicken Breast","quantity":"3","unit":""},{"id":206,"name":"Butter","quantity":"75g","unit":""},{"id":207,"name":"Leek","quantity":"2 sliced","unit":""},{"id":208,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":209,"name":"Plain Flour","quantity":"50g","unit":""},{"id":210,"name":"Milk","quantity":"200ml","unit":""},{"id":211,"name":"White Wine","quantity":"3 tbs","unit":""},{"id":212,"name":"Double Cream","quantity":"150ml","unit":""},{"id":213,"name":"Ham","quantity":"150g","unit":""},{"id":214,"name":"Sea Salt","quantity":"spinkling","unit":""},{"id":215,"name":"Pepper","quantity":"pinch","unit":""},{"id":216,"name":"Plain Flour","quantity":"350g","unit":""},{"id":217,"name":"Butter","quantity":"200g","unit":""},{"id":218,"name":"Free-range Egg, Beaten","quantity":"1","unit":""},{"id":219,"name":"Cold Water","quantity":"1 tbls","unit":""},{"id":220,"name":"Free-range Egg, Beaten","quantity":"1","unit":""}]},{"id":18,"title":"Chicken Handi","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.\r\nTo the same pot, add the chopped garlic and sauté for a minute. Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.\r\nThen return the fried onion to the pot and stir. Add ginger paste and sauté well.\r\nNow add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.\r\nNext goes in the spices – turmeric powder and red chilli powder. Sauté the spices well for couple of minutes.\r\nAdd the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes. Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.\r\nWhen the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split. Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.\r\nFinally add the cream and give a final mix to combine everything well.\r\nSprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis. Enjoy!","calories":850,"protein_g":64.0,"carbs_g":19.5,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/wyxwsp1486979827.jpg","external_id":"52795","ingredients":[{"id":221,"name":"Chicken","quantity":"1.2 kg","unit":""},{"id":222,"name":"Onion","quantity":"5 thinly sliced","unit":""},{"id":223,"name":"Tomatoes","quantity":"2 finely chopped","unit":""},{"id":224,"name":"Garlic","quantity":"8 cloves chopped","unit":""},{"id":225,"name":"Ginger paste","quantity":"1 tbsp","unit":""},{"id":226,"name":"Vegetable oil","quantity":"¼ cup","unit":""},{"id":227,"name":"Cumin seeds","quantity":"2 tsp","unit":""},{"id":228,"name":"Coriander seeds","quantity":"3 tsp","unit":""},{"id":229,"name":"Turmeric powder","quantity":"1 tsp","unit":""},{"id":230,"name":"Chilli powder","quantity":"1 tsp","unit":""},{"id":231,"name":"Green chilli","quantity":"2","unit":""},{"id":232,"name":"Yogurt","quantity":"1 cup","unit":""},{"id":233,"name":"Cream","quantity":"¾ cup","unit":""},{"id":234,"name":"fenugreek","quantity":"3 tsp Dried","unit":""},{"id":235,"name":"Garam masala","quantity":"1 tsp","unit":""},{"id":236,"name":"Salt","quantity":"To taste","unit":""}]},{"id":19,"title":"Chicken in Orange Sauce Recipe (Pollo a la Naranja)","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"Place the olive oil and butter in a large sauce pan over medium heat. Add the chopped onions, red bell pepper and garlic. Cook for about 3 minutes, stirring often until the vegetables are soft.\r\nAdd the chicken legs and season with salt and pepper. Cook for about 1 minute on each side.\r\n\r\nAdd the chicken broth, orange juice and cook for about 2 minutes scraping the bottom of the pan with a wooden spoon. Add the brown sugar and cover the pot. Reduce the heat to medium and cook for about 45 minutes or until chicken is cooked.\r\nSpoon the sauce over the chicken and serve over white rice. Garnish with fresh cilantro.","calories":480,"protein_g":37.5,"carbs_g":21.0,"sugar_g":14.5,"image_url":"https://www.themealdb.com/images/media/meals/uuns781783804024.jpg","external_id":"53531","ingredients":[{"id":237,"name":"Chicken Legs","quantity":"4","unit":""},{"id":238,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":239,"name":"Butter","quantity":"2 tablespoons","unit":""},{"id":240,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":241,"name":"Red Pepper","quantity":"1","unit":""},{"id":242,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":243,"name":"Salt","quantity":"1 tsp","unit":""},{"id":244,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":245,"name":"Chicken Stock","quantity":"1 cup","unit":""},{"id":246,"name":"Orange Juice","quantity":"1/2 cup","unit":""},{"id":247,"name":"Brown Sugar","quantity":"3  tablespoons","unit":""},{"id":248,"name":"Cilantro","quantity":"1/4 cup","unit":""}]},{"id":20,"title":"Chicken Karaage","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.\r\n\r\nAdd 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl\r\n\r\nAdd a handful of chicken to the potato starch and toss to coat each piece evenly.\r\n\r\nFry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.","calories":360,"protein_g":24.0,"carbs_g":15.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/tyywsw1505930373.jpg","external_id":"52831","ingredients":[{"id":249,"name":"Chicken","quantity":"450 grams Boneless skin","unit":""},{"id":250,"name":"Ginger","quantity":"1 tablespoon","unit":""},{"id":251,"name":"Garlic","quantity":"1 clove","unit":""},{"id":252,"name":"Soy sauce","quantity":"2 tablespoons","unit":""},{"id":253,"name":"Sake","quantity":"1 tablespoon","unit":""},{"id":254,"name":"Granulated sugar","quantity":"2 teaspoon","unit":""},{"id":255,"name":"Potato starch","quantity":"1/3 cup","unit":""},{"id":256,"name":"Vegetable oil","quantity":"1/3 cup","unit":""},{"id":257,"name":"Lemon","quantity":"1/3 cup","unit":""}]},{"id":21,"title":"Chicken Liver Pate Recipe","source":"seeded","protein_type":"chicken","prep_time_minutes":135,"instructions":"Clean livers of sinews and gall.\r\nPut into a fireproof casserole with all other ingredients roughly chopped.\r\nSeason and cover with milk.\r\nPut the lid on the casserole and cook in a slow oven (300ºF) for 2 hours.\r\nLiquidize in a blender.\r\nAdjust seasoning.\r\nAdd sherry or brandy.\r\nPut in a dish and cover with melted butte","calories":545,"protein_g":28.5,"carbs_g":7.3,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/hob03q1780264260.jpg","external_id":"53455","ingredients":[{"id":258,"name":"Chicken Liver","quantity":"1lb","unit":""},{"id":259,"name":"Bacon","quantity":"1/2 lb","unit":""},{"id":260,"name":"Garlic","quantity":"1 clove","unit":""},{"id":261,"name":"Onion","quantity":"1 large","unit":""},{"id":262,"name":"Ground Mustard","quantity":"2 tsp","unit":""},{"id":263,"name":"Salt","quantity":"To taste","unit":""},{"id":264,"name":"Pepper","quantity":"To taste","unit":""},{"id":265,"name":"Milk","quantity":"Splash","unit":""},{"id":266,"name":"Sherry","quantity":"1 tablespoon","unit":""}]},{"id":22,"title":"Chicken Lollipop","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"Wash chicken with lemon\r\nDrain and season chicken\r\nUsing shears, cut through the meat at the tip of the drumettes\r\nAdd all seasoning ingredients to the drumettes\r\nPour oil into a deep fryer, or saucepan to the level of about 5 inches so that the chicken will be submerged\r\nFry until medium brown, add your favorite sauce (I used honey garlic barbecue sauce) to place in the oven\r\nOr fry until golden brown if you're not putting it in the oven\r\nUsing a silicon brush add sauce to chicken and place in the oven","calories":565,"protein_g":35.0,"carbs_g":11.0,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/nz0lg71784671684.jpg","external_id":"53565","ingredients":[{"id":267,"name":"Chicken Wings","quantity":"2 Lbs","unit":""},{"id":268,"name":"Black Pepper","quantity":"1 tablespoon","unit":""},{"id":269,"name":"Paprika","quantity":"1 tablespoon","unit":""},{"id":270,"name":"Garlic","quantity":"1 tablespoon","unit":""},{"id":271,"name":"Salt","quantity":"1 tablespoon","unit":""},{"id":272,"name":"Cornstarch","quantity":"4 tablespoons","unit":""}]},{"id":23,"title":"Chicken Mandi","source":"seeded","protein_type":"chicken","prep_time_minutes":65,"instructions":"1. Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.\r\n2. Rinse and soak basmati rice 20–30 minutes.\r\n3. In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.\r\n4. Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.\r\n5. Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.\r\n6. Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.\r\n7. Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.\r\n8. (Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5–10 minutes. Remove coal.\r\n9. Garnish with fried onions, chopped coriander and serve with chutney or raita.","calories":805,"protein_g":46.0,"carbs_g":66.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/er4d081765186828.jpg","external_id":"53358","ingredients":[{"id":273,"name":"Chicken","quantity":"1","unit":""},{"id":274,"name":"Basmati Rice","quantity":"2 cups","unit":""},{"id":275,"name":"Water","quantity":"4 cups","unit":""},{"id":276,"name":"Onion","quantity":"1 large","unit":""},{"id":277,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":278,"name":"Green Chilli","quantity":"2","unit":""},{"id":279,"name":"Salt","quantity":"1 ½ tsp","unit":""},{"id":280,"name":"Oil","quantity":"3 tablespoons","unit":""},{"id":281,"name":"Turmeric Powder","quantity":"1 tablespoon","unit":""},{"id":282,"name":"Coriander","quantity":"1 teaspoon","unit":""},{"id":283,"name":"Cardamom","quantity":"½ tbsp","unit":""},{"id":284,"name":"Cloves","quantity":"¼ teaspoon","unit":""},{"id":285,"name":"Cinnamon","quantity":"1/2 tsp","unit":""},{"id":286,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":287,"name":"Bay Leaf","quantity":"2","unit":""}]},{"id":24,"title":"Chicken Marengo","source":"seeded","protein_type":"chicken","prep_time_minutes":55,"instructions":"Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.\r\nPour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.","calories":324,"protein_g":25.0,"carbs_g":10.5,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/qpxvuq1511798906.jpg","external_id":"52920","ingredients":[{"id":288,"name":"Olive Oil","quantity":"1 tbs","unit":""},{"id":289,"name":"Mushrooms","quantity":"300g","unit":""},{"id":290,"name":"Chicken Legs","quantity":"4","unit":""},{"id":291,"name":"Passata","quantity":"500g","unit":""},{"id":292,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":293,"name":"Black Olives","quantity":"100g","unit":""},{"id":294,"name":"Parsley","quantity":"Chopped","unit":""}]},{"id":25,"title":"Chicken Parmentier","source":"seeded","protein_type":"chicken","prep_time_minutes":75,"instructions":"For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.\r\nFor the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.\r\nPreheat the oven to 180C/160C Fan/Gas 4.\r\nPut the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.","calories":800,"protein_g":44.0,"carbs_g":78.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/uwvxpv1511557015.jpg","external_id":"52879","ingredients":[{"id":295,"name":"Potatoes","quantity":"1.5kg","unit":""},{"id":296,"name":"Butter","quantity":"30g","unit":""},{"id":297,"name":"Double Cream","quantity":"5 tblsp","unit":""},{"id":298,"name":"Egg Yolks","quantity":"2","unit":""},{"id":299,"name":"Butter","quantity":"30g","unit":""},{"id":300,"name":"Shallots","quantity":"7","unit":""},{"id":301,"name":"Carrots","quantity":"3 chopped","unit":""},{"id":302,"name":"Celery","quantity":"2 sticks","unit":""},{"id":303,"name":"Garlic Clove","quantity":"1 finely chopped","unit":""},{"id":304,"name":"White Wine","quantity":"4 tbsp","unit":""},{"id":305,"name":"Tomato Puree","quantity":"1 tbls","unit":""},{"id":306,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":307,"name":"Chicken Stock","quantity":"350ml","unit":""},{"id":308,"name":"Chicken","quantity":"600g","unit":""},{"id":309,"name":"Black Olives","quantity":"16","unit":""},{"id":310,"name":"Parsley","quantity":"2 tbs","unit":""},{"id":311,"name":"Gruyere cheese","quantity":"50g","unit":""}]},{"id":26,"title":"Chicken Quinoa Greek Salad","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.\r\n\r\nMeanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.\r\n\r\nNext, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.","calories":518,"protein_g":34.0,"carbs_g":39.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/k29viq1585565980.jpg","external_id":"53011","ingredients":[{"id":312,"name":"Quinoa","quantity":"225g","unit":""},{"id":313,"name":"Butter","quantity":"25g","unit":""},{"id":314,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":315,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":316,"name":"Chicken Breast","quantity":"400g","unit":""},{"id":317,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":318,"name":"Black Olives","quantity":"Handful","unit":""},{"id":319,"name":"Red Onions","quantity":"1 chopped","unit":""},{"id":320,"name":"Feta","quantity":"100g","unit":""},{"id":321,"name":"Mint","quantity":"Chopped","unit":""},{"id":322,"name":"Lemon","quantity":"Juice of 1/2","unit":""}]},{"id":27,"title":"Chicken Salad With Mushrooms and Bacon","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"Place chicken breast in a saucepan and cover with water. Bring to a boil, add 1 tsp salt and simmer for approximately 15 minutes. Allow chicken to cool and then shred meat with two forks.\r\nFinely chop shallot/red onion.\r\nStir mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar to combine. Season with salt, pepper and extra Dijon mustard to taste. Combine with onion and chicken.\r\nFry bacon until crisp and transfer to plate lined with paper towels.\r\nRinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper.\r\nArrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley. Serve on a slice of light or dark bread.","calories":335,"protein_g":20.0,"carbs_g":4.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/t5rgav1784659936.jpg","external_id":"53549","ingredients":[{"id":323,"name":"Chicken Breast","quantity":"300g","unit":""},{"id":324,"name":"Shallots","quantity":"1","unit":""},{"id":325,"name":"Mayonnaise","quantity":"3  tablespoons","unit":""},{"id":326,"name":"Creme Fraiche","quantity":"4 tablespoons","unit":""},{"id":327,"name":"Dijon Mustard","quantity":"3 tsp","unit":""},{"id":328,"name":"Apple Cider Vinegar","quantity":"1 tablespoon","unit":""},{"id":329,"name":"Bacon","quantity":"100g","unit":""},{"id":330,"name":"Mushrooms","quantity":"250g","unit":""},{"id":331,"name":"Parsley","quantity":"Sprigs of fresh","unit":""},{"id":332,"name":"Salt","quantity":"To taste","unit":""},{"id":333,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":28,"title":"Chicken Shawarma with homemade garlic herb yoghurt sauce","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"1\r\nStart by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside.\r\n2\r\nAdd garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better).\r\n3\r\nOnce ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil. Fry one side of all of your flatbreads until slightly toasty. Remove from pan, add enough oil to coat the fry pan. Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally.\r\n4\r\nThe pan should be pretty hot by now, add the chicken in 2 batches (unless you have a big fry pan) to avoid overcrowding. The chicken should get a nice sear and darker colour which is perfect. Cook for a further 5-8 minutes or until cooked through. Repeat with next chicken batch.\r\n5\r\nWhile chicken is cooking, place your Greek yoghurt into a bowl. Combine garlic, finely chopped mint and parsley, squeeze or so of lemon and cumin. Combine and add salt to taste. In a small bowl, combine 1tsp garlic powder, paprika, cumin, onion powder, oregano, dried parsley, cayenne pepper (optional) mix and leave aside for fries.\r\n6\r\nSeason fries immediately once cooked and add salt to taste. Once the chicken is complete, serve immediately by laying out your flatbread, spreading the sauce evenly over the bread, add lettuce, onion, tomato, fries, chicken, feta and more sauce on top. Serve immediately.","calories":433,"protein_g":60.0,"carbs_g":4.5,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/hcg6l91763596970.jpg","external_id":"53218","ingredients":[{"id":334,"name":"Chicken Breast","quantity":"1kg","unit":""},{"id":335,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":336,"name":"Ground Coriander","quantity":"1 tblsp","unit":""},{"id":337,"name":"Ground Cumin","quantity":"1 tblsp","unit":""},{"id":338,"name":"Ground Cardomom","quantity":"1 tblsp","unit":""},{"id":339,"name":"Cayenne Pepper","quantity":"1 tsp","unit":""},{"id":340,"name":"Smoked Paprika","quantity":"2 tsp","unit":""},{"id":341,"name":"Salt","quantity":"2 tsp","unit":""},{"id":342,"name":"Lemon Juice","quantity":"2 tblsp","unit":""},{"id":343,"name":"Olive Oil","quantity":"3 tablespoons","unit":""},{"id":344,"name":"Greek Yogurt","quantity":"1 cup","unit":""},{"id":345,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":346,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":347,"name":"Lemon Juice","quantity":"Splash","unit":""}]},{"id":29,"title":"Chicken wings with cumin, lemon & garlic","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"step 1\r\nUsing a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.\r\n\r\nstep 2\r\nHeat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.","calories":325,"protein_g":20.0,"carbs_g":5.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/4hzyvq1763792564.jpg","external_id":"53261","ingredients":[{"id":348,"name":"Chicken Wings","quantity":"12","unit":""},{"id":349,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":350,"name":"Lemon","quantity":"Zest and juice of 1","unit":""},{"id":351,"name":"Cumin Seeds","quantity":"1 tsp","unit":""},{"id":352,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":353,"name":"Honey","quantity":"1 tablespoon","unit":""}]},{"id":30,"title":"Chicken with saffron, raisins & pine nuts","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"step 1\r\nHeat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.\r\n\r\nstep 2\r\nLower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.\r\n\r\nstep 3\r\nPut the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.\r\n\r\nstep 4\r\nWhile the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.","calories":548,"protein_g":39.0,"carbs_g":12.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/4mhr3u1763481087.jpg","external_id":"53186","ingredients":[{"id":354,"name":"Chicken","quantity":"1.25kg","unit":""},{"id":355,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":356,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":357,"name":"Saffron","quantity":"Pinch","unit":""},{"id":358,"name":"Dry sherry","quantity":"125ml","unit":""},{"id":359,"name":"Chicken Stock","quantity":"200ml","unit":""},{"id":360,"name":"Thyme","quantity":"1 tbsp","unit":""},{"id":361,"name":"Raisins","quantity":"50g","unit":""},{"id":362,"name":"Pine Nuts","quantity":"2 tbsp","unit":""},{"id":363,"name":"Parsley","quantity":"Handful","unit":""}]},{"id":31,"title":"Chinese Orange Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Make the orange sauce:\r\nWhisk together sauce ingredients in a medium bowl. Set aside.\r\n\r\n\r\nPrep the chicken:\r\nCut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.\r\n\r\nIn a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.\r\n\r\n\r\nFry the chicken:\r\nAdd oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour. If the oil is hot enough, it should fizzle immediately.\r\n\r\nOnce oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.\r\n\r\nRemove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.\r\n\r\n\r\nSimmer the chicken in the sauce:\r\nOnce chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.\r\n\r\nOnce the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.\r\n\r\nDid you love this recipe? Let us know with a rating and review!\r\n\r\n\r\nLEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.","calories":720,"protein_g":37.0,"carbs_g":52.0,"sugar_g":26.0,"image_url":"https://www.themealdb.com/images/media/meals/s73ytv1765567838.jpg","external_id":"53365","ingredients":[{"id":364,"name":"Orange","quantity":"Zest of 1","unit":""},{"id":365,"name":"Orange Juice","quantity":"1/4 cup","unit":""},{"id":366,"name":"Soy Sauce","quantity":"1/4 cup","unit":""},{"id":367,"name":"Water","quantity":"1/4 cup","unit":""},{"id":368,"name":"Rice Vinegar","quantity":"1/3 cup","unit":""},{"id":369,"name":"Cornstarch","quantity":"1 tablespoon","unit":""},{"id":370,"name":"Sesame Seed Oil","quantity":"1 tablespoon","unit":""},{"id":371,"name":"Sugar","quantity":"1/2 cup","unit":""},{"id":372,"name":"Chicken Thighs","quantity":"650g","unit":""},{"id":373,"name":"Egg","quantity":"2 large","unit":""},{"id":374,"name":"Salt","quantity":"1 tsp","unit":""},{"id":375,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":376,"name":"Cornstarch","quantity":"1/2 cup","unit":""},{"id":377,"name":"All purpose flour","quantity":"1/2 cup","unit":""},{"id":378,"name":"Vegetable Oil","quantity":"2 cups","unit":""},{"id":379,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":380,"name":"Shallots","quantity":"1 chopped","unit":""},{"id":381,"name":"Scallions","quantity":"Sliced","unit":""},{"id":382,"name":"Sesame Seed","quantity":"Garnish","unit":""},{"id":383,"name":"Rice","quantity":"To serve","unit":""}]},{"id":32,"title":"Coq au vin","source":"seeded","protein_type":"chicken","prep_time_minutes":60,"instructions":"Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.\r\nPat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.\r\nScatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.\r\nReturn the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.\r\nJust before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.\r\nLift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.","calories":690,"protein_g":36.0,"carbs_g":15.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/qstyvs1505931190.jpg","external_id":"52832","ingredients":[{"id":384,"name":"Olive Oil","quantity":"1½ tbsp","unit":""},{"id":385,"name":"Bacon","quantity":"3 rashers (100g) chopped dry-cured","unit":""},{"id":386,"name":"Shallots","quantity":"12 small","unit":""},{"id":387,"name":"Chicken Legs","quantity":"2 (460g)","unit":""},{"id":388,"name":"Chicken Thighs","quantity":"4 (650g)","unit":""},{"id":389,"name":"Chicken Breasts","quantity":"2 (280g)","unit":""},{"id":390,"name":"Garlic","quantity":"3 finely chopped","unit":""},{"id":391,"name":"Brandy","quantity":"3 tbsp","unit":""},{"id":392,"name":"Red Wine","quantity":"600ml","unit":""},{"id":393,"name":"Chicken Stock","quantity":"150ml","unit":""},{"id":394,"name":"tomato puree","quantity":"2 tsp","unit":""},{"id":395,"name":"thyme","quantity":"3 sprigs","unit":""},{"id":396,"name":"Rosemary","quantity":"2 sprigs","unit":""},{"id":397,"name":"bay leaves","quantity":"2","unit":""},{"id":398,"name":"parsley","quantity":"garnish","unit":""},{"id":399,"name":"chestnut mushroom","quantity":"250g","unit":""},{"id":400,"name":"plain flour","quantity":"2 tbsp","unit":""},{"id":401,"name":"butter","quantity":"1 tsp","unit":""}]},{"id":33,"title":"Creamy Mustard Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"Pat the chicken dry and season the pieces with salt, pepper and paprika.\r\nHeat a saucepan over medium high heat and add the oil. Let the oil heat for a few seconds. Add the chicken and cook to sear all the sides turning the pieces a couple of times until they are golden browned about 10 minutes.\r\nTransfer the browned chicken to a plate and set a side. Add the onions and garlic to the skillet and cook for about 2 minutes or until soft. Add the chicken broth, mustard, honey and cream. Season with salt and black pepper.\r\n\r\nStir well and return the chicken pieces to the pan. Cover the pan and cook over medium low for about 45 minutes or until the chicken is cooked. The final temperature for chicken legs should be 170˚F.\r\nServe warm over white rice and garnish with chopped parsley.","calories":610,"protein_g":25.0,"carbs_g":6.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/4htbtm1783803558.jpg","external_id":"53530","ingredients":[{"id":402,"name":"Chicken Legs","quantity":"8","unit":""},{"id":403,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":404,"name":"Salt","quantity":"1 tsp","unit":""},{"id":405,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":406,"name":"Olive Oil","quantity":"4 tablespoons","unit":""},{"id":407,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":408,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":409,"name":"Chicken Stock","quantity":"2 cups","unit":""},{"id":410,"name":"Mustard","quantity":"2 tablespoons","unit":""},{"id":411,"name":"Heavy Cream","quantity":"1 cup","unit":""},{"id":412,"name":"Honey","quantity":"1 tablespoon","unit":""},{"id":413,"name":"Parsley","quantity":"Garnish","unit":""}]},{"id":34,"title":"Crock Pot Chicken Baked Tacos","source":"seeded","protein_type":"chicken","prep_time_minutes":260,"instructions":"Put the uncooked chicken breasts in the crock pot. Pour the full bottle of salad dressing over the chicken. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.\r\nCover your crock pot with the lid and cook on high for 4 hours.\r\nRemove all the chicken breasts from the crock pot and let cool.\r\nShred the chicken breasts and move to a glass bowl.\r\nPour most of the liquid over the shredded chicken.\r\nFOR THE TACOS:\r\nMake the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.\r\nMake the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle.\r\nIn a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.\r\nBake at 450 for 10-15 minutes just until the cheese is melted and bubbling.\r\nOut of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.\r\nFinish with a drizzle of guacamole and sour cream.\r\nEnjoy!","calories":960,"protein_g":74.0,"carbs_g":38.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/ypxvwv1505333929.jpg","external_id":"52830","ingredients":[{"id":414,"name":"Chicken Breasts","quantity":"4 - 6","unit":""},{"id":415,"name":"Vinaigrette Dressing","quantity":"1 bottle","unit":""},{"id":416,"name":"Cumin","quantity":"1½ tablespoon","unit":""},{"id":417,"name":"Smoked Paprika","quantity":"1 tablespoon","unit":""},{"id":418,"name":"Garlic","quantity":"1 teaspoon","unit":""},{"id":419,"name":"Refried Beans","quantity":"1 can","unit":""},{"id":420,"name":"Hard Taco Shells","quantity":"12","unit":""},{"id":421,"name":"Shredded Mexican Cheese","quantity":"2 cups","unit":""},{"id":422,"name":"Grape Tomatoes","quantity":"Halved","unit":""},{"id":423,"name":"Jalapeno","quantity":"Sliced and Seeded","unit":""},{"id":424,"name":"Avocado","quantity":"Peeled and Sliced","unit":""},{"id":425,"name":"Green Salsa","quantity":"2 tablespoons","unit":""},{"id":426,"name":"Sour Cream","quantity":"3 tablespoons","unit":""},{"id":427,"name":"Milk","quantity":"1 tablespoon","unit":""}]},{"id":35,"title":"Easy Spanish chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"step 1\r\nHeat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.\r\n\r\nstep 2\r\nTip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.\r\n\r\nWatch after ad (0.04):\r\n3 Budget Egg Ideas","calories":700,"protein_g":44.0,"carbs_g":17.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/kzxflc1763194887.jpg","external_id":"53143","ingredients":[{"id":428,"name":"Extra Virgin Olive Oil","quantity":"2 tbsp","unit":""},{"id":429,"name":"Onion","quantity":"1","unit":""},{"id":430,"name":"Chorizo","quantity":"150g","unit":""},{"id":431,"name":"Red Pepper","quantity":"1","unit":""},{"id":432,"name":"Yellow Pepper","quantity":"1","unit":""},{"id":433,"name":"sweet smoked paprika","quantity":"1 teaspoon","unit":""},{"id":434,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":435,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":436,"name":"Green Olives","quantity":"150g","unit":""},{"id":437,"name":"Butter Beans","quantity":"400g","unit":""},{"id":438,"name":"Chicken Thighs","quantity":"8","unit":""},{"id":439,"name":"Parsley","quantity":"1 Handfull","unit":""}]},{"id":36,"title":"Extra crispy chicken wings","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Wash chicken and pat dry\r\nPlace in a large bowl\r\nSeason with garlic, salt, pepper and turmeric (you can expand your seasoning options if you'd like.\r\nMarinate for at least an hour\r\nPour some tapioca flour on a plate\r\nCoat the wings with the cassava flour and place them on a rack or plater to set. Leave them for at least 30minutes to an hour.\r\nHeat the oil in the saucepan until it’s hot.\r\nPlace wings in pan on medium heat, until light brown.\r\nDrain on a paper towel, and let the wings rest for at least 10 minutes, then return the wings to the hot pan on high heat and fry until golden brown.\r\nEnjoy!","calories":735,"protein_g":40.0,"carbs_g":40.0,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/feh9k21784665694.jpg","external_id":"53557","ingredients":[{"id":440,"name":"Chicken Wings","quantity":"2 Lbs","unit":""},{"id":441,"name":"Salt","quantity":"To taste","unit":""},{"id":442,"name":"Black Pepper","quantity":"1 tablespoon","unit":""},{"id":443,"name":"Garlic Powder","quantity":"1 tablespoon","unit":""},{"id":444,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":445,"name":"Oil","quantity":"For frying","unit":""},{"id":446,"name":"Cassava","quantity":"1 1/2 cup","unit":""}]},{"id":37,"title":"French Onion Chicken with Roasted Carrots & Mashed Potatoes","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"1\r\n\r\nPreheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.\r\n\r\n2\r\n\r\nToss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.\r\n\r\n3\r\n\r\nMeanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and return potatoes to pot; cover to keep warm.\r\n\r\n4\r\n\r\nWhile potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes. Sprinkle with 1 tsp sugar (2 tsp for 4 servings). Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper. Cook until jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wash out pan.\r\n\r\n5\r\n\r\nPat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. In the last 1-2 minutes of cooking, top with caramelized onion and cheese. Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)\r\n\r\n6\r\n\r\nHeat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth. Divide chicken, roasted carrots, and mashed potatoes between plates.","calories":530,"protein_g":36.5,"carbs_g":42.5,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/b5ft861583188991.jpg","external_id":"52996","ingredients":[{"id":447,"name":"Chicken Breasts","quantity":"2","unit":""},{"id":448,"name":"Carrots","quantity":"12 ounces","unit":""},{"id":449,"name":"Potatoes","quantity":"5","unit":""},{"id":450,"name":"Onion","quantity":"1","unit":""},{"id":451,"name":"Beef Stock","quantity":"1","unit":""},{"id":452,"name":"Mozzarella","quantity":"1 1/2 cup","unit":""},{"id":453,"name":"Sour Cream","quantity":"2 tbsp","unit":""},{"id":454,"name":"Butter","quantity":"","unit":""},{"id":455,"name":"Sugar","quantity":"","unit":""},{"id":456,"name":"Vegetable Oil","quantity":"","unit":""},{"id":457,"name":"Salt","quantity":"","unit":""},{"id":458,"name":"Pepper","quantity":"","unit":""}]},{"id":38,"title":"General Tsos Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"DIRECTIONS:\r\nSTEP 1 - SAUCE\r\nIn a bowl, add 2 Cups of water, 2 Tablespoon soy sauce, 2 Tablespoon white vinegar, sherry cooking wine, 1/4 Teaspoon white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce, and sugar.\r\nMix together well and set aside.\r\nSTEP 2 - MARINATING THE CHICKEN\r\nIn a bowl, add the chicken, 1 pinch of salt, 1 pinch of white pepper, 2 egg whites, and 3 Tablespoon of corn starch\r\nSTEP 3 - DEEP FRY THE CHICKEN\r\nDeep fry the chicken at 350 degrees for 3-4 minutes or until it is golden brown and loosen up the chicken so that they don't stick together.\r\nSet the chicken aside.\r\nSTEP 4 - STIR FRY\r\nAdd the sauce to the wok and then the broccoli and wait until it is boiling.\r\nTo thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.\r\nNext add in the chicken and stir-fry for a minute and serve on a plate","calories":435,"protein_g":25.5,"carbs_g":40.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/1529444113.jpg","external_id":"52951","ingredients":[{"id":459,"name":"Chicken Breast","quantity":"1 1/2","unit":""},{"id":460,"name":"Plain Flour","quantity":"3/4 cup","unit":""},{"id":461,"name":"Egg","quantity":"1","unit":""},{"id":462,"name":"Starch","quantity":"2 tbs","unit":""},{"id":463,"name":"Baking Powder","quantity":"1 tbs","unit":""},{"id":464,"name":"Salt","quantity":"1 tsp","unit":""},{"id":465,"name":"Onion Salt","quantity":"1/2 tsp","unit":""},{"id":466,"name":"Garlic Powder","quantity":"1/4 tsp","unit":""},{"id":467,"name":"Water","quantity":"3/4 cup","unit":""},{"id":468,"name":"Chicken Stock","quantity":"1/2 cup","unit":""},{"id":469,"name":"Duck Sauce","quantity":"1/4 cup","unit":""},{"id":470,"name":"Soy Sauce","quantity":"3 tbs","unit":""},{"id":471,"name":"Honey","quantity":"2 tbs","unit":""},{"id":472,"name":"Rice Vinegar","quantity":"1 tbs","unit":""},{"id":473,"name":"Sesame Seed Oil","quantity":"2 tbs","unit":""},{"id":474,"name":"Gochujang","quantity":"1/2 tbs","unit":""},{"id":475,"name":"Starch","quantity":"2 tbs","unit":""},{"id":476,"name":"Garlic","quantity":"1 clove","unit":""},{"id":477,"name":"Spring Onions","quantity":"2 chopped","unit":""},{"id":478,"name":"Ginger","quantity":"1 tsp","unit":""}]},{"id":39,"title":"Honey Balsamic Chicken with Crispy Broccoli & Potatoes","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"2 Servings\r\n\r\n1. Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 5 minutes (we'll add the broccoli then). \r\n\r\n2. Meanwhile, cut broccoli florets into bite-size pieces, if necessary. Peel and finely chop garlic. In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic. Microwave until garlic sizzles, 30 seconds. \r\n\r\n3. Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet.) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more. \r\n\r\n4. While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. (If chicken browns too quickly, reduce heat to medium.) Turn off heat; set chicken aside to rest. Wash out pan. \r\n\r\n5. Heat pan used for chicken over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds. Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until thick and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. \r\n\r\n6. Return chicken to pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve.","calories":740,"protein_g":57.0,"carbs_g":55.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/kvbotn1581012881.jpg","external_id":"52993","ingredients":[{"id":479,"name":"Potatoes","quantity":"5","unit":""},{"id":480,"name":"Broccoli","quantity":"1","unit":""},{"id":481,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":482,"name":"Chicken Breast","quantity":"2","unit":""},{"id":483,"name":"Balsamic Vinegar","quantity":"","unit":""},{"id":484,"name":"Honey","quantity":"","unit":""},{"id":485,"name":"Chicken Stock","quantity":"","unit":""},{"id":486,"name":"Butter","quantity":"1 tbsp","unit":""},{"id":487,"name":"Vegetable Oil","quantity":"1 tbsp","unit":""},{"id":488,"name":"Olive Oil","quantity":"1 tbsp","unit":""}]},{"id":40,"title":"Jamaican Curry Chicken Recipe","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"Equipment\r\n\r\nDutch Oven\r\n\r\nInstructions\r\n \r\nAdd chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.\r\nOne the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.\r\nHeat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.\r\nAdd chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.\r\nWhen there is about 15 minutes remaining, stir in potato and continue to cook covered.\r\nOnce chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.","calories":428,"protein_g":28.0,"carbs_g":13.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/o5fuq51764789643.jpg","external_id":"53345","ingredients":[{"id":489,"name":"Chicken Thighs","quantity":"2 Lbs","unit":""},{"id":490,"name":"Curry Powder","quantity":"2 1/2 Tbs","unit":""},{"id":491,"name":"All-purpose Seasoning","quantity":"1 tsp","unit":""},{"id":492,"name":"Onion","quantity":"1 chopped","unit":""},{"id":493,"name":"Spring Onions","quantity":"3 chopped","unit":""},{"id":494,"name":"Green Pepper","quantity":"1/2","unit":""},{"id":495,"name":"Garlic","quantity":"4 Cloves Chopped","unit":""},{"id":496,"name":"Scotch Bonnet","quantity":"1 chopped","unit":""},{"id":497,"name":"Thyme","quantity":"3 sprigs","unit":""},{"id":498,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":499,"name":"Water","quantity":"1/4 cup","unit":""},{"id":500,"name":"Russet Potato","quantity":"1 large","unit":""},{"id":501,"name":"Salt","quantity":"To taste","unit":""},{"id":502,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":41,"title":"Jerk chicken with rice & peas","source":"seeded","protein_type":"chicken","prep_time_minutes":60,"instructions":"To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.\r\n\r\nTaste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.\r\n\r\nMake a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.\r\n\r\nIf you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.\r\n\r\nWhile the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.\r\n\r\nAdd the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.","calories":750,"protein_g":45.0,"carbs_g":60.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/tytyxu1515363282.jpg","external_id":"52937","ingredients":[{"id":503,"name":"Chicken Thighs","quantity":"12","unit":""},{"id":504,"name":"Lime","quantity":"1/2","unit":""},{"id":505,"name":"Spring Onions","quantity":"1  bunch","unit":""},{"id":506,"name":"Ginger","quantity":"1 tbs chopped","unit":""},{"id":507,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":508,"name":"Onion","quantity":"1/2","unit":""},{"id":509,"name":"Red Chilli","quantity":"3 chopped","unit":""},{"id":510,"name":"Thyme","quantity":"1/2 teaspoon","unit":""},{"id":511,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":512,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":513,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":514,"name":"Brown Sugar","quantity":"3 tbs","unit":""},{"id":515,"name":"Allspice","quantity":"1 tbs","unit":""},{"id":516,"name":"Basmati Rice","quantity":"200g","unit":""},{"id":517,"name":"Coconut Milk","quantity":"400g","unit":""},{"id":518,"name":"Spring Onions","quantity":"1  bunch","unit":""},{"id":519,"name":"Thyme","quantity":"2 sprigs","unit":""},{"id":520,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":521,"name":"Allspice","quantity":"1 tbs","unit":""},{"id":522,"name":"Kidney Beans","quantity":"800g","unit":""}]},{"id":42,"title":"kabse","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"1\r\nCaramelize the chicken with olive oil then add a maggi cube and boil it for around 30 minutes.\r\n2\r\nIn another pot, add all the veggies and caramelize them till they are soft.\r\n3\r\nOnce everything is done, add the rice, raisins & spices to the veggies and add 2 and a half cups of water for the rice to cook.\r\n4\r\nOnce the rice is done put everything in the oven.","calories":400,"protein_g":25.0,"carbs_g":55.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/utqnjv1763598650.jpg","external_id":"53220","ingredients":[{"id":523,"name":"Chicken","quantity":"400g","unit":""},{"id":524,"name":"Rice","quantity":"1 cup","unit":""},{"id":525,"name":"Green Pepper","quantity":"1","unit":""},{"id":526,"name":"Red Pepper","quantity":"1","unit":""},{"id":527,"name":"Mushrooms","quantity":"2","unit":""},{"id":528,"name":"Sweetcorn","quantity":"1","unit":""},{"id":529,"name":"Carrots","quantity":"2","unit":""},{"id":530,"name":"Raisins","quantity":"Handful","unit":""},{"id":531,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":532,"name":"Kabse Spice","quantity":"1 tsp","unit":""},{"id":533,"name":"Salt","quantity":"Pinch","unit":""},{"id":534,"name":"Black Pepper","quantity":"Pinch","unit":""}]},{"id":43,"title":"Katsu Chicken curry","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Prep:15min  ›  Cook:30min  ›  Ready in:45min \r\n\r\nFor the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.\r\nAdd flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.\r\nTurn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.\r\nFor the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.\r\nHeat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.\r\nPour curry sauce over chicken, serve with white rice and enjoy!","calories":600,"protein_g":35.0,"carbs_g":45.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/vwrpps1503068729.jpg","external_id":"52820","ingredients":[{"id":535,"name":"chicken breast","quantity":"4 pounded to 1cm thickness","unit":""},{"id":536,"name":"plain flour","quantity":"2 tablespoons","unit":""},{"id":537,"name":"egg","quantity":"1 beaten","unit":""},{"id":538,"name":"breadcrumbs","quantity":"100g fine","unit":""},{"id":539,"name":"vegetable oil","quantity":"230ml frying","unit":""},{"id":540,"name":"sunflower oil","quantity":"2 tablespoons","unit":""},{"id":541,"name":"onions","quantity":"2 sliced","unit":""},{"id":542,"name":"garlic","quantity":"5 chopped cloves","unit":""},{"id":543,"name":"carrot","quantity":"2 sliced","unit":""},{"id":544,"name":"plain flour","quantity":"2 tablespoons","unit":""},{"id":545,"name":"curry powder","quantity":"4 teaspoons","unit":""},{"id":546,"name":"chicken stock","quantity":"600ml","unit":""},{"id":547,"name":"honey","quantity":"2 teaspoons","unit":""},{"id":548,"name":"soy sauce","quantity":"4 teaspoons","unit":""},{"id":549,"name":"bay leaf","quantity":"1","unit":""},{"id":550,"name":"garam masala","quantity":"1 teaspoon","unit":""}]},{"id":44,"title":"Kentucky Fried Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.\r\nCombine spice mix with flour, brown sugar and salt.\r\nDip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.\r\nLet chicken pieces rest for 5 minutes so crust has a chance to dry a bit.\r\nFry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.\r\nLet chicken drain on a few paper towels when it comes out of the fryer. Serve hot.","calories":650,"protein_g":40.0,"carbs_g":30.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/40r49m1763197022.jpg","external_id":"52813","ingredients":[{"id":551,"name":"Chicken","quantity":"1 whole","unit":""},{"id":552,"name":"Oil","quantity":"2 quarts neutral frying","unit":""},{"id":553,"name":"Egg White","quantity":"1","unit":""},{"id":554,"name":"Flour","quantity":"1 1/2 cups","unit":""},{"id":555,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":556,"name":"Salt","quantity":"1 tablespoon","unit":""},{"id":557,"name":"paprika","quantity":"1 tablespoon","unit":""},{"id":558,"name":"onion salt","quantity":"2 teaspoons","unit":""},{"id":559,"name":"chili powder","quantity":"1 teaspoon","unit":""},{"id":560,"name":"black pepper","quantity":"1 teaspoon","unit":""},{"id":561,"name":"celery salt","quantity":"1/2 teaspoon","unit":""},{"id":562,"name":"sage","quantity":"1/2 teaspoon","unit":""},{"id":563,"name":"garlic powder","quantity":"1/2 teaspoon","unit":""},{"id":564,"name":"allspice","quantity":"1/2 teaspoon","unit":""},{"id":565,"name":"oregano","quantity":"1/2 teaspoon","unit":""},{"id":566,"name":"basil","quantity":"1/2 teaspoon","unit":""},{"id":567,"name":"marjoram","quantity":"1/2 teaspoon","unit":""}]},{"id":45,"title":"Kung Pao Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.\r\nIn a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.\r\nIn a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.\r\nMeanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.","calories":420,"protein_g":32.0,"carbs_g":18.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/1525872624.jpg","external_id":"52945","ingredients":[{"id":568,"name":"Sake","quantity":"2 tbs","unit":""},{"id":569,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":570,"name":"Sesame Seed Oil","quantity":"2 tbs","unit":""},{"id":571,"name":"Corn Flour","quantity":"2 tbs","unit":""},{"id":572,"name":"Water","quantity":"2 tbs","unit":""},{"id":573,"name":"Chicken","quantity":"500g","unit":""},{"id":574,"name":"Chilli Powder","quantity":"1 tbs","unit":""},{"id":575,"name":"Rice Vinegar","quantity":"1 tsp","unit":""},{"id":576,"name":"Brown Sugar","quantity":"1 tbs","unit":""},{"id":577,"name":"Spring Onions","quantity":"4 Chopped","unit":""},{"id":578,"name":"Garlic Clove","quantity":"6 cloves","unit":""},{"id":579,"name":"Water Chestnut","quantity":"220g","unit":""},{"id":580,"name":"Peanuts","quantity":"100g","unit":""}]},{"id":46,"title":"Nom Banh Chok – Cambodian Noodle Soup","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.\r\n2. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.\r\n3. Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.\r\n4. Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.\r\n5. Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.\r\n6. While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.\r\n7. Divide the cooked noodles evenly among four bowls.\r\n8. Ladle the hot broth and chicken over the noodles in each bowl.\r\n9. Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.\r\n10. Serve immediately with lime wedges on the side for squeezing over the soup.","calories":380,"protein_g":26.0,"carbs_g":42.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/6g9gif1782688663.jpg","external_id":"53497","ingredients":[{"id":581,"name":"Water","quantity":"8 cups","unit":""},{"id":582,"name":"Chicken Thighs","quantity":"1lb","unit":""},{"id":583,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":584,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":585,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":586,"name":"Salt","quantity":"1 tsp","unit":""},{"id":587,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":588,"name":"Rice Noodles","quantity":"8 oz","unit":""},{"id":589,"name":"Bean Sprouts","quantity":"2 cups","unit":""},{"id":590,"name":"Mint","quantity":"1 cup","unit":""},{"id":591,"name":"Lime","quantity":"1","unit":""},{"id":592,"name":"Red Chilli","quantity":"1","unit":""}]},{"id":47,"title":"Num Pang – Cambodian Baguette Sandwich","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"1. In a medium bowl, whisk together the soy sauce and honey to create a marinade.\r\n2. Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.\r\n3. While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.\r\n4. In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.\r\n5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.\r\n6. Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.\r\n7. While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.\r\n8. Spread a generous layer of the spicy aioli on the inside of each toasted baguette.\r\n9. Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.\r\n10. Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.\r\n11. Top the chicken with fresh cilantro leaves and thinly sliced cucumber.\r\n12. Close the sandwiches by pressing the top half of each baguette down gently.","calories":580,"protein_g":30.0,"carbs_g":65.0,"sugar_g":14.0,"image_url":"https://www.themealdb.com/images/media/meals/o93jur1782769321.jpg","external_id":"53501","ingredients":[{"id":593,"name":"Baguette","quantity":"4","unit":""},{"id":594,"name":"Chicken Thighs","quantity":"1 lb","unit":""},{"id":595,"name":"Soy Sauce","quantity":"1/4 cup","unit":""},{"id":596,"name":"Honey","quantity":"2 tablespoons","unit":""},{"id":597,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":598,"name":"Carrots","quantity":"1/2 cup","unit":""},{"id":599,"name":"Daikon Radish","quantity":"1/2 cup","unit":""},{"id":600,"name":"Rice Vinegar","quantity":"1/4 cup","unit":""},{"id":601,"name":"Sugar","quantity":"1 tablespoon","unit":""},{"id":602,"name":"Mayonnaise","quantity":"1/4 cup","unit":""},{"id":603,"name":"Sriracha","quantity":"1 tablespoon","unit":""},{"id":604,"name":"Cilantro Leaves","quantity":"1/2 cup","unit":""},{"id":605,"name":"Cucumber","quantity":"1/4 cup","unit":""}]},{"id":48,"title":"Nutty Chicken Curry","source":"seeded","protein_type":"chicken","prep_time_minutes":25,"instructions":"Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.\r\nHeat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.","calories":450,"protein_g":42.0,"carbs_g":10.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/yxsurp1511304301.jpg","external_id":"52851","ingredients":[{"id":606,"name":"Red Chilli","quantity":"1 large","unit":""},{"id":607,"name":"Ginger","quantity":"0.5","unit":""},{"id":608,"name":"Garlic","quantity":"1 large","unit":""},{"id":609,"name":"Coriander","quantity":"Bunch","unit":""},{"id":610,"name":"Sunflower Oil","quantity":"1 tbsp","unit":""},{"id":611,"name":"Chicken Breasts","quantity":"4","unit":""},{"id":612,"name":"Peanut Butter","quantity":"5 tblsp","unit":""},{"id":613,"name":"Chicken Stock","quantity":"150ml","unit":""},{"id":614,"name":"Greek Yogurt","quantity":"200g","unit":""}]},{"id":49,"title":"Pad See Ew","source":"seeded","protein_type":"chicken","prep_time_minutes":20,"instructions":"Mix Sauce in small bowl.\r\nMince garlic into wok with oil. Place over high heat, when hot, add chicken and Chinese broccoli stems, cook until chicken is light golden.\r\nPush to the side of the wok, crack egg in and scramble. Don't worry if it sticks to the bottom of the wok - it will char and which adds authentic flavour.\r\nAdd noodles, Chinese broccoli leaves and sauce. Gently mix together until the noodles are stained dark and leaves are wilted. Serve immediately!","calories":320,"protein_g":18.0,"carbs_g":38.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/uuuspp1468263334.jpg","external_id":"52774","ingredients":[{"id":615,"name":"rice stick noodles","quantity":"6oz/180g","unit":""},{"id":616,"name":"dark soy sauce","quantity":"2 tbsp","unit":""},{"id":617,"name":"oyster sauce","quantity":"2 tbsp","unit":""},{"id":618,"name":"soy sauce","quantity":"2 tsp","unit":""},{"id":619,"name":"white vinegar","quantity":"2 tsp","unit":""},{"id":620,"name":"sugar","quantity":"2 tsp","unit":""},{"id":621,"name":"water","quantity":"2 tbsp","unit":""},{"id":622,"name":"peanut oil","quantity":"2 tbsp","unit":""},{"id":623,"name":"garlic","quantity":"2 cloves","unit":""},{"id":624,"name":"Chicken","quantity":"1 cup","unit":""},{"id":625,"name":"Egg","quantity":"1","unit":""},{"id":626,"name":"Chinese broccoli","quantity":"4 cups","unit":""}]},{"id":50,"title":"Panang chicken curry (kaeng panang gai)","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"step 1\r\nFirst, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.\r\n\r\nstep 2\r\nAdd 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.\r\n\r\nstep 3\r\nStir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.\r\n\r\nstep 4\r\nSeason with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.","calories":520,"protein_g":22.0,"carbs_g":48.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/0dhtwr1763371444.jpg","external_id":"53192","ingredients":[{"id":627,"name":"Coconut Milk","quantity":"400ml","unit":""},{"id":628,"name":"Panang Curry Paste","quantity":"1-2tbsp","unit":""},{"id":629,"name":"Chicken Breast","quantity":"200g","unit":""},{"id":630,"name":"Green Beans","quantity":"100g","unit":""},{"id":631,"name":"Fish Sauce","quantity":"2-3 tbsp","unit":""},{"id":632,"name":"Brown Sugar","quantity":"1-2tbsp","unit":""},{"id":633,"name":"makrut lime leaves","quantity":"2","unit":""},{"id":634,"name":"Basil Leaves","quantity":"Handful","unit":""},{"id":635,"name":"Jasmine Rice","quantity":"Boiled","unit":""},{"id":636,"name":"Red Chilli","quantity":"6","unit":""},{"id":637,"name":"Dried Red Chillies","quantity":"4","unit":""},{"id":638,"name":"Shrimp Paste","quantity":"1 teaspoon","unit":""},{"id":639,"name":"Garlic","quantity":"4 Cloves Chopped","unit":""},{"id":640,"name":"Galangal","quantity":"1 tblsp","unit":""},{"id":641,"name":"Lemongrass","quantity":"1 tblsp","unit":""},{"id":642,"name":"Lime","quantity":"Zest of 2","unit":""},{"id":643,"name":"Ground Nutmeg","quantity":"1 teaspoon","unit":""},{"id":644,"name":"Ground Coriander","quantity":"1 tsp","unit":""},{"id":645,"name":"Ground Cumin","quantity":"1 teaspoon","unit":""},{"id":646,"name":"Peanuts","quantity":"2 tblsp","unit":""}]},{"id":51,"title":"Pastel de Choclo","source":"seeded","protein_type":"chicken","prep_time_minutes":60,"instructions":"Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.\r\n\r\nMeanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.\r\n\r\nRemove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.\r\n\r\nCombine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.\r\n\r\nPreheat the oven to 350 degrees F (175 degrees C).\r\n\r\nSpread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.\r\n\r\nBake in the preheated oven until golden brown on top, about 20 minutes.","calories":650,"protein_g":42.0,"carbs_g":55.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/47abic1782854326.jpg","external_id":"53520","ingredients":[{"id":647,"name":"Eggs","quantity":"2","unit":""},{"id":648,"name":"Onions","quantity":"2 chopped","unit":""},{"id":649,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":650,"name":"Salt","quantity":"1 tsp","unit":""},{"id":651,"name":"Paprika","quantity":"1/2 tsp","unit":""},{"id":652,"name":"Black Pepper","quantity":"To taste","unit":""},{"id":653,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":654,"name":"Chicken","quantity":"1/2","unit":""},{"id":655,"name":"Raisins","quantity":"2 tablespoons","unit":""},{"id":656,"name":"Green Olives","quantity":"2 tablespoons","unit":""},{"id":657,"name":"Sweetcorn","quantity":"3 cans","unit":""},{"id":658,"name":"Basil","quantity":"2 tsp","unit":""},{"id":659,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":660,"name":"Milk","quantity":"1 cup","unit":""},{"id":661,"name":"Sugar","quantity":"2 tsp","unit":""},{"id":662,"name":"Salt","quantity":"To taste","unit":""}]},{"id":52,"title":"Piri-piri chicken and slaw","source":"seeded","protein_type":"chicken","prep_time_minutes":110,"instructions":"STEP 1\r\n\r\nWhizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.\r\n\r\nSTEP 2\r\n\r\nHeat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.","calories":580,"protein_g":52.0,"carbs_g":18.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/hglsbl1614346998.jpg","external_id":"53039","ingredients":[{"id":663,"name":"Chicken","quantity":"1.5kg","unit":""},{"id":664,"name":"Red Chilli","quantity":"3 chopped","unit":""},{"id":665,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":666,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":667,"name":"Dried Oregano","quantity":"1 tsp","unit":""},{"id":668,"name":"Coriander","quantity":"1 tsp","unit":""},{"id":669,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":670,"name":"Red Wine Vinegar","quantity":"2 tbs","unit":""},{"id":671,"name":"Oil","quantity":"2 tbs","unit":""},{"id":672,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":673,"name":"Carrots","quantity":"2","unit":""},{"id":674,"name":"Beetroot","quantity":"1","unit":""},{"id":675,"name":"Cabbage","quantity":"4 leaves","unit":""},{"id":676,"name":"Mayonnaise","quantity":"2 tbs","unit":""},{"id":677,"name":"Greek Yogurt","quantity":"2 tbs","unit":""},{"id":678,"name":"Red Wine Vinegar","quantity":"2 tbs","unit":""},{"id":679,"name":"Cumin Seeds","quantity":"1 tsp","unit":""}]},{"id":53,"title":"Pollo en pepitoria","source":"seeded","protein_type":"chicken","prep_time_minutes":50,"instructions":"step 1\r\nPut the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.\r\n\r\nstep 2\r\nHeat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.\r\n\r\nstep 3\r\nRemove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.\r\n\r\nstep 4\r\nTransfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.\r\n\r\nstep 5\r\nScatter over the extra parsley, the almonds pieces and the chopped egg whites (if you’re going to use them). You can serve this straight from the dish with some rice, if you like.","calories":620,"protein_g":48.0,"carbs_g":16.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/li30ck1763281992.jpg","external_id":"53162","ingredients":[{"id":680,"name":"Saffron","quantity":"Pinch","unit":""},{"id":681,"name":"Extra Virgin Olive Oil","quantity":"4 tbsp","unit":""},{"id":682,"name":"Garlic Clove","quantity":"6","unit":""},{"id":683,"name":"Almonds","quantity":"35g","unit":""},{"id":684,"name":"Stale bread","quantity":"30g","unit":""},{"id":685,"name":"Parsley","quantity":"2 tbs chopped","unit":""},{"id":686,"name":"Chicken Thighs","quantity":"8","unit":""},{"id":687,"name":"Onion","quantity":"1 chopped","unit":""},{"id":688,"name":"Carrots","quantity":"1 chopped","unit":""},{"id":689,"name":"Celery","quantity":"1 chopped","unit":""},{"id":690,"name":"Dry sherry","quantity":"250ml","unit":""},{"id":691,"name":"Chicken Stock","quantity":"350ml","unit":""},{"id":692,"name":"Cinnamon Stick","quantity":"1","unit":""},{"id":693,"name":"Cloves","quantity":"Pinch","unit":""},{"id":694,"name":"Bay Leaves","quantity":"2","unit":""},{"id":695,"name":"Egg","quantity":"2","unit":""},{"id":696,"name":"Almonds","quantity":"2 tblsp","unit":""}]},{"id":54,"title":"Pollo en Salsa","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"Chopped pepper, onion and tomato and set aside. Turn on Instant Pot in sauteed setting for 8 minutes. Add a little bit of olive oil and add, onion, garlic, tomato, bell pepper, cumin, oregano salt and pepper and sauteed for 4 minutes.\r\n​\r\nAdd the chicken and cook for 2 minutes on each side often, mixing often. Add the chicken stock , cover and set the pressure cooker on high for 20 minutes. When done release the pressure and if need it, add a little bit more salt. I like to serve it with some of the juice over rice and beans.","calories":320,"protein_g":28.0,"carbs_g":8.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/4o13oe1784396585.jpg","external_id":"53540","ingredients":[{"id":697,"name":"Chicken Thighs","quantity":"4","unit":""},{"id":698,"name":"Oregano","quantity":"1 tsp","unit":""},{"id":699,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":700,"name":"Salt","quantity":"1 tsp","unit":""},{"id":701,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":702,"name":"Achiote Paste","quantity":"1 1/2 tsp","unit":""},{"id":703,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":704,"name":"Onion","quantity":"1 medium","unit":""},{"id":705,"name":"Tomato","quantity":"1 large","unit":""},{"id":706,"name":"Red Pepper","quantity":"1/2","unit":""},{"id":707,"name":"Chicken Stock","quantity":"2 cups","unit":""}]},{"id":55,"title":"Potato Gratin with Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":40,"instructions":"15 minute potato gratin with chicken and bacon greens: a gratin always seems more effort and more indulgent than ordinary boiled or roasts, but it doesn't have to take 45mins, it's nice for a change and you can control the calorie content by going with full fat to low fat creme fraiche. (It's always tastes better full fat though obviously!) to serve 4: use 800g of potatoes, finely slice and boil in a pan for about 5-8 mins till firmish, not soft. Finely slice 3 onions and place in an oven dish with 2 tblsp of olive oil and 100ml of chicken stock. Cook till the onions are soft then drain the potatoes and pour onto the onions. Season and spoon over cream or creme fraiche till all is covered but not swimming. Grate Parmesan over the top then finish under the grill till nicely golden. serve with chicken and bacon, peas and spinach.","calories":680,"protein_g":55.0,"carbs_g":45.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/qwrtut1468418027.jpg","external_id":"52780","ingredients":[{"id":708,"name":"Potatoes","quantity":"800g","unit":""},{"id":709,"name":"Onions","quantity":"3","unit":""},{"id":710,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":711,"name":"Chicken Stock","quantity":"100ml","unit":""},{"id":712,"name":"Creme Fraiche","quantity":"1 pot","unit":""},{"id":713,"name":"Parmesan","quantity":"Topping","unit":""},{"id":714,"name":"Chicken Breasts","quantity":"4","unit":""},{"id":715,"name":"Bacon","quantity":"4","unit":""},{"id":716,"name":"Spinach","quantity":"Topping","unit":""},{"id":717,"name":"Peas","quantity":"Topping","unit":""}]},{"id":56,"title":"Poulet Roti a l'Algerienne (Algerian Roast Chicken)","source":"seeded","protein_type":"chicken","prep_time_minutes":75,"instructions":"Preheat oven to 350 degrees F (175 degrees C).\r\n\r\nMix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture.\r\n\r\nBake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.","calories":510,"protein_g":48.0,"carbs_g":4.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/nlxald1764112200.jpg","external_id":"53280","ingredients":[{"id":718,"name":"Water","quantity":"1 cup","unit":""},{"id":719,"name":"Onion","quantity":"1 chopped","unit":""},{"id":720,"name":"Olive Oil","quantity":"5 tablespoons","unit":""},{"id":721,"name":"Balsamic Vinegar","quantity":"2 tablespoons","unit":""},{"id":722,"name":"Dijon Mustard","quantity":"1 tablespoon","unit":""},{"id":723,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":724,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":725,"name":"Cayenne Pepper","quantity":"1 tsp","unit":""},{"id":726,"name":"Salt","quantity":"To taste","unit":""},{"id":727,"name":"Chicken","quantity":"1","unit":""}]},{"id":57,"title":"Rappie Pie","source":"seeded","protein_type":"chicken","prep_time_minutes":120,"instructions":"Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.\r\nHeat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.\r\nBring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.\r\nJuice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.\r\nSpread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.\r\nBake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.","calories":680,"protein_g":45.0,"carbs_g":80.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/ruwpww1511817242.jpg","external_id":"52933","ingredients":[{"id":728,"name":"Butter","quantity":"2 tbs","unit":""},{"id":729,"name":"Onions","quantity":"2 chopped","unit":""},{"id":730,"name":"Chicken Stock","quantity":"4 qt","unit":""},{"id":731,"name":"Chicken Breast","quantity":"1.5kg","unit":""},{"id":732,"name":"Potatoes","quantity":"4kg","unit":""},{"id":733,"name":"Salt","quantity":"2 tbs","unit":""},{"id":734,"name":"Black Pepper","quantity":"1tbsp","unit":""}]},{"id":58,"title":"Red curry chicken kebabs","source":"seeded","protein_type":"chicken","prep_time_minutes":20,"instructions":"step 1\r\nFire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.","calories":210,"protein_g":26.0,"carbs_g":8.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/prjve31763486864.jpg","external_id":"53204","ingredients":[{"id":735,"name":"Chicken Breasts","quantity":"2","unit":""},{"id":736,"name":"Thai Red Curry Paste","quantity":"2 tblsp","unit":""},{"id":737,"name":"Coconut Milk","quantity":"2 tblsp","unit":""},{"id":738,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":739,"name":"Courgettes","quantity":"1 chopped","unit":""},{"id":740,"name":"Red Onions","quantity":"1 cut thin wedges","unit":""},{"id":741,"name":"Lime","quantity":"To serve","unit":""}]},{"id":59,"title":"Roasted chicken with creamy walnut sauce","source":"seeded","protein_type":"chicken","prep_time_minutes":55,"instructions":"step 1\r\nHeat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.\r\n\r\nstep 2\r\nMeanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.\r\n\r\nstep 3\r\nWhen the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside","calories":820,"protein_g":52.0,"carbs_g":55.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/ro8mzj1763800655.jpg","external_id":"53268","ingredients":[{"id":742,"name":"Chicken Thighs","quantity":"8","unit":""},{"id":743,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":744,"name":"Paprika","quantity":"1/2 tsp","unit":""},{"id":745,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":746,"name":"Pita Bread","quantity":"6","unit":""},{"id":747,"name":"Chicken Stock","quantity":"150ml","unit":""},{"id":748,"name":"Walnuts","quantity":"175g","unit":""},{"id":749,"name":"Onion","quantity":"1 chopped","unit":""},{"id":750,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":751,"name":"Single Cream","quantity":"50 ml","unit":""},{"id":752,"name":"Lemon","quantity":"Juice of 1","unit":""},{"id":753,"name":"Coriander","quantity":"Handful","unit":""}]},{"id":60,"title":"Rosol (Polish Chicken Soup)","source":"seeded","protein_type":"chicken","prep_time_minutes":160,"instructions":"Add chicken to a large Dutch oven or stock pot \r\nCover with water\r\nBring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth\r\nIf your pot is big enough, add the vegetables and spices for the last hour of the cooking time\r\nMy Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately\r\nStrain everything out of the broth\r\nBone the chicken, pulling the meat into large chunks\r\nSlice the carrots\r\nReturn the chicken and carrots to the broth\r\nCook noodles according to package instructions if you’re using them\r\nAdd noodles to bowl and then top with hot soup","calories":350,"protein_g":32.0,"carbs_g":15.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/lx1kkj1593349302.jpg","external_id":"53020","ingredients":[{"id":754,"name":"Chicken Legs","quantity":"4 Chopped","unit":""},{"id":755,"name":"Onions","quantity":"2 large","unit":""},{"id":756,"name":"Carrots","quantity":"5 chopped","unit":""},{"id":757,"name":"Leek","quantity":"1 chopped","unit":""},{"id":758,"name":"Celery","quantity":"1 small","unit":""},{"id":759,"name":"Cabbage","quantity":"1/4","unit":""},{"id":760,"name":"Cloves","quantity":"1 whole","unit":""},{"id":761,"name":"Allspice","quantity":"1tsp","unit":""},{"id":762,"name":"Bay Leaf","quantity":"2","unit":""},{"id":763,"name":"Parsley","quantity":"4 sprigs","unit":""},{"id":764,"name":"Dill","quantity":"4 sprigs","unit":""},{"id":765,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":766,"name":"Salt","quantity":"1 tbs","unit":""}]},{"id":61,"title":"Samlar Kari – Khmer Red Curry","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.\r\n2. Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.\r\n3. Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.\r\n4. Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.\r\n5. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.\r\n6. Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.\r\n7. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.\r\n8. Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.\r\n9. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.\r\n10. Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.\r\n11. Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.\r\n12. Serve the curry hot, garnished with lime wedges for a bright, acidic finish.","calories":480,"protein_g":25.0,"carbs_g":12.5,"sugar_g":7.5,"image_url":"https://www.themealdb.com/images/media/meals/k5qzdl1782689660.jpg","external_id":"53498","ingredients":[{"id":767,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":768,"name":"Chicken Thighs","quantity":"1 lb","unit":""},{"id":769,"name":"Onion","quantity":"1 medium chopped","unit":""},{"id":770,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":771,"name":"Ginger","quantity":"1 tablespoon","unit":""},{"id":772,"name":"Red Curry Paste","quantity":"2 tablespoons","unit":""},{"id":773,"name":"Coconut Milk","quantity":"1 can","unit":""},{"id":774,"name":"Chicken Stock","quantity":"1 cup","unit":""},{"id":775,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":776,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":777,"name":"Bamboo Shoot","quantity":"1 cup","unit":""},{"id":778,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":779,"name":"Basil","quantity":"Pinch","unit":""},{"id":780,"name":"Lime","quantity":"To serve","unit":""}]},{"id":62,"title":"Samlar Machu Kreung – Cambodian Sour Stew","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.\r\n2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.\r\n3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.\r\n4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.\r\n5. Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.\r\n6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.\r\n7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.\r\n8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.\r\n9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.\r\n10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.\r\n11. Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.\r\n12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.\r\n13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.","calories":300,"protein_g":24.0,"carbs_g":11.0,"sugar_g":7.5,"image_url":"https://www.themealdb.com/images/media/meals/bmbvjk1782770310.jpg","external_id":"53503","ingredients":[{"id":781,"name":"Chicken Thighs","quantity":"1 lb","unit":""},{"id":782,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":783,"name":"Water","quantity":"4 cups","unit":""},{"id":784,"name":"Tamarind Paste","quantity":"2 tablespoons","unit":""},{"id":785,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":786,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":787,"name":"Pineapple Chunks","quantity":"1 cup","unit":""},{"id":788,"name":"Cherry Tomatoes","quantity":"1 cup","unit":""},{"id":789,"name":"Green Beans","quantity":"1 cup","unit":""},{"id":790,"name":"Lemongrass","quantity":"1 Stalk","unit":""},{"id":791,"name":"Kaffir Lime Leaves","quantity":"2","unit":""},{"id":792,"name":"Chilli","quantity":"1 sliced","unit":""}]},{"id":63,"title":"Shawarma","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Combine the marinade ingredients in a large ziplock bag (or bowl).\r\nAdd the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.\r\nMarinate overnight or up to 24 hours.\r\nCombine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).\r\nHeat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)\r\nPlace chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).\r\nRemove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.\r\nTO SERVE\r\nSlice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.\r\nTo make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!","calories":900,"protein_g":64.0,"carbs_g":50.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/kcv6hj1598733479.jpg","external_id":"53028","ingredients":[{"id":793,"name":"Chicken Thighs","quantity":"1 kg","unit":""},{"id":794,"name":"Coriander","quantity":"1 tbs","unit":""},{"id":795,"name":"Cumin","quantity":"1 tbs","unit":""},{"id":796,"name":"Cardamom","quantity":"1 tbs","unit":""},{"id":797,"name":"Cayenne Pepper","quantity":"1 tsp","unit":""},{"id":798,"name":"Paprika","quantity":"2 tsp","unit":""},{"id":799,"name":"Lemon Juice","quantity":"2 tbs","unit":""},{"id":800,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":801,"name":"Greek Yogurt","quantity":"1 cup","unit":""},{"id":802,"name":"Garlic Clove","quantity":"1","unit":""},{"id":803,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":804,"name":"Lemon Juice","quantity":"Splash","unit":""},{"id":805,"name":"Lettuce","quantity":"Sliced","unit":""},{"id":806,"name":"Tomato","quantity":"Sliced","unit":""},{"id":807,"name":"Pita Bread","quantity":"6","unit":""}]},{"id":64,"title":"Smoky chicken skewers","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"step 1\r\nYou need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.\r\n\r\nstep 2\r\nThread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.","calories":460,"protein_g":30.5,"carbs_g":1.5,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/3um6il1763794322.jpg","external_id":"53264","ingredients":[{"id":808,"name":"Chicken Thighs","quantity":"6","unit":""},{"id":809,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":810,"name":"Fennel Seeds","quantity":"1 tsp","unit":""},{"id":811,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":812,"name":"sweet smoked paprika","quantity":"1 tsp","unit":""},{"id":813,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":814,"name":"Red Wine Vinegar","quantity":"1 tsp","unit":""},{"id":815,"name":"Smoky Aïoli","quantity":"To serve","unit":""}]},{"id":65,"title":"Spanish beans with chicken & chorizo","source":"seeded","protein_type":"chicken","prep_time_minutes":75,"instructions":"step 1\r\nSoak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.\r\n\r\nstep 2\r\nRemove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.\r\n\r\nstep 3\r\nDiscard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.","calories":825,"protein_g":56.0,"carbs_g":57.5,"sugar_g":3.8,"image_url":"https://www.themealdb.com/images/media/meals/bpkxtw1763332446.jpg","external_id":"53181","ingredients":[{"id":816,"name":"Pinto Beans","quantity":"300g","unit":""},{"id":817,"name":"Onion","quantity":"1 chopped","unit":""},{"id":818,"name":"Paprika","quantity":"1 tablespoon","unit":""},{"id":819,"name":"Thyme","quantity":"Sprigs of fresh","unit":""},{"id":820,"name":"Bay Leaves","quantity":"Pinch","unit":""},{"id":821,"name":"Parsley","quantity":"Bunch","unit":""},{"id":822,"name":"Chicken Thighs","quantity":"4","unit":""},{"id":823,"name":"Jersey Royal Potatoes","quantity":"250g","unit":""},{"id":824,"name":"Chorizo","quantity":"250g","unit":""},{"id":825,"name":"Spinach","quantity":"100g","unit":""}]},{"id":66,"title":"Spanish Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":55,"instructions":"step 1\r\nHeat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.\r\n\r\nstep 2\r\nBake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.","calories":620,"protein_g":45.5,"carbs_g":8.8,"sugar_g":3.8,"image_url":"https://www.themealdb.com/images/media/meals/pqulvm1763282839.jpg","external_id":"53164","ingredients":[{"id":826,"name":"Chicken Thighs","quantity":"8","unit":""},{"id":827,"name":"Onion","quantity":"3 sliced thinly","unit":""},{"id":828,"name":"Paprika","quantity":"2 teaspoons","unit":""},{"id":829,"name":"Lemon","quantity":"Zest and juice of 1","unit":""},{"id":830,"name":"Parsley","quantity":"Handful","unit":""},{"id":831,"name":"Chicken Stock","quantity":"150ml","unit":""},{"id":832,"name":"Olive Oil","quantity":"1 tablespoon","unit":""}]},{"id":67,"title":"Spanish chicken pie","source":"seeded","protein_type":"chicken","prep_time_minutes":60,"instructions":"step 1\r\nHeat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.\r\n\r\nstep 2\r\nMeanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.\r\n\r\nstep 3\r\nSpoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.","calories":430,"protein_g":30.8,"carbs_g":61.8,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/8ovxf41763253962.jpg","external_id":"53155","ingredients":[{"id":833,"name":"Potatoes","quantity":"1 kg","unit":""},{"id":834,"name":"Paprika","quantity":"3 tsp","unit":""},{"id":835,"name":"Olive Oil","quantity":"2 teaspoons","unit":""},{"id":836,"name":"Onion","quantity":"2 sliced","unit":""},{"id":837,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":838,"name":"Tinned Tomatos","quantity":"800g","unit":""},{"id":839,"name":"Chicken","quantity":"300g","unit":""},{"id":840,"name":"Roasted pepper","quantity":"140g","unit":""},{"id":841,"name":"Green Olives","quantity":"Handful","unit":""}]},{"id":68,"title":"Spiced smoky barbecued chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"step 1\r\nMake the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.\r\n\r\nstep 2\r\nToss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.","calories":750,"protein_g":53.0,"carbs_g":2.5,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/a08uqk1761848682.jpg","external_id":"53105","ingredients":[{"id":842,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":843,"name":"Lemon","quantity":"Juice/zest of one","unit":""},{"id":844,"name":"Curry Powder","quantity":"2 tblsp","unit":""},{"id":845,"name":"Chilli Flakes","quantity":"Pinch","unit":""},{"id":846,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":847,"name":"Chicken Thighs","quantity":"12","unit":""},{"id":848,"name":"Rosemary","quantity":"Bunch","unit":""},{"id":849,"name":"Rosemary","quantity":"Bunch","unit":""},{"id":850,"name":"Thyme","quantity":"Bunch","unit":""},{"id":851,"name":"Thyme","quantity":"Bunch","unit":""},{"id":852,"name":"Bay Leaves","quantity":"2","unit":""}]},{"id":69,"title":"Sticky Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"step 1\r\nMake 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.\r\n\r\nstep 2\r\nTip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.","calories":380,"protein_g":35.5,"carbs_g":5.3,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/cj56fs1762340001.jpg","external_id":"53110","ingredients":[{"id":853,"name":"Chicken drumsticks","quantity":"8","unit":""},{"id":854,"name":"Soy Sauce","quantity":"2 tblsp","unit":""},{"id":855,"name":"Honey","quantity":"1 tablespoon","unit":""},{"id":856,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":857,"name":"Tomato Puree","quantity":"1 teaspoon","unit":""},{"id":858,"name":"Dijon Mustard","quantity":"1 tbsp","unit":""}]},{"id":70,"title":"Stir-fried chicken with chillies & basil","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.\r\n\r\nstep 2\r\nReheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.\r\n\r\nstep 3\r\nReturn the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.","calories":270,"protein_g":23.0,"carbs_g":4.5,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/el64dy1763483009.jpg","external_id":"53201","ingredients":[{"id":859,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":860,"name":"Chicken","quantity":"450g","unit":""},{"id":861,"name":"Garlic","quantity":"3 tblsp chopped","unit":""},{"id":862,"name":"Shallots","quantity":"3 tblsp chopped","unit":""},{"id":863,"name":"Red Chilli","quantity":"3","unit":""},{"id":864,"name":"Fish Sauce","quantity":"2 tablespoons","unit":""},{"id":865,"name":"Soy Sauce","quantity":"2 tsp","unit":""},{"id":866,"name":"Sugar","quantity":"2 tsp","unit":""},{"id":867,"name":"Basil Leaves","quantity":"Handful","unit":""}]},{"id":71,"title":"Sweet and Sour Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"Coat the chicken with egg white:\r\nIn a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.\r\n\r\nMake the sweet and sour sauce:\r\nWhisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.\r\n\r\nStir-fry the chicken over high heat:\r\nHeat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.\r\n\r\nAdd the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.\r\n\r\nFlip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.\r\n\r\nStir-fry the bell pepper and ginger:\r\nReduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.\r\n\r\nAdd the pineapple, sauce, and then, the chicken:\r\nAdd the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.\r\n\r\nLet simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.\r\n\r\nAdjust the seasoning and serve:\r\nTaste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.\r\n\r\nServe hot with steamed white or brown rice.","calories":400,"protein_g":23.5,"carbs_g":38.0,"sugar_g":26.0,"image_url":"https://www.themealdb.com/images/media/meals/arzs741766434335.jpg","external_id":"53376","ingredients":[{"id":868,"name":"Chicken Thighs","quantity":"1 lb","unit":""},{"id":869,"name":"Egg White","quantity":"1 large","unit":""},{"id":870,"name":"Kosher Salt","quantity":"1 tsp","unit":""},{"id":871,"name":"Cornstarch","quantity":"2 tsp","unit":""},{"id":872,"name":"Pineapple Chunks","quantity":"10 oz","unit":""},{"id":873,"name":"Pineapple Juice","quantity":"1/4 cup","unit":""},{"id":874,"name":"White Vinegar","quantity":"1/4 cup","unit":""},{"id":875,"name":"Tomato Ketchup","quantity":"1/4 cup","unit":""},{"id":876,"name":"Brown Sugar","quantity":"3  tablespoons","unit":""},{"id":877,"name":"Oil","quantity":"4 tsp","unit":""},{"id":878,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":879,"name":"Yellow Pepper","quantity":"1 chopped","unit":""},{"id":880,"name":"Ginger","quantity":"1 tsp","unit":""}]},{"id":72,"title":"Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)","source":"seeded","protein_type":"chicken","prep_time_minutes":65,"instructions":"Combine onions, celery, cilantro, and parsley in a large pot. Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper. Place chicken thighs on top. Drizzle olive oil over chicken. Cover and simmer over low heat until chicken is tender, about 40 minutes.\r\n\r\nPlace raisins in a small bowl and cover with hot water; let soak for 10 minutes. Drain.\r\n\r\nPreheat oven to 400 degrees F (200 degrees C).\r\n\r\nTransfer chicken mixture into an oven-safe tagine or casserole dish. Add sweet potato and carrots. Cover with lid or aluminum foil.\r\n\r\nBake in the preheated oven until sweet potato is soft, about 40 minutes. Add drained raisins and prunes. Continue baking, covered, until raisins and prunes are heated through, about 10 minutes.","calories":420,"protein_g":26.0,"carbs_g":42.0,"sugar_g":22.0,"image_url":"https://www.themealdb.com/images/media/meals/d8bfyg1764117503.jpg","external_id":"53287","ingredients":[{"id":881,"name":"Onion","quantity":"2 sliced","unit":""},{"id":882,"name":"Celery","quantity":"2 sliced","unit":""},{"id":883,"name":"Cilantro","quantity":"1/2 bag","unit":""},{"id":884,"name":"Parsley","quantity":"1/2 bag","unit":""},{"id":885,"name":"Turmeric","quantity":"1/2 tsp","unit":""},{"id":886,"name":"Ground Cumin","quantity":"1/2 tsp","unit":""},{"id":887,"name":"Paprika","quantity":"1/2 teaspoon","unit":""},{"id":888,"name":"Ground Ginger","quantity":"1/4 tsp","unit":""},{"id":889,"name":"Cayenne Pepper","quantity":"1/4 tsp","unit":""},{"id":890,"name":"Salt","quantity":"To taste","unit":""},{"id":891,"name":"Black Pepper","quantity":"To taste","unit":""},{"id":892,"name":"Chicken Thighs","quantity":"4","unit":""},{"id":893,"name":"Olive Oil","quantity":"Drizzle","unit":""},{"id":894,"name":"Raisins","quantity":"1/4 cup","unit":""},{"id":895,"name":"Chicken Stock","quantity":"1 cup","unit":""},{"id":896,"name":"Sweet Potatoes","quantity":"1 large","unit":""},{"id":897,"name":"Carrots","quantity":"3 sliced thinly","unit":""},{"id":898,"name":"Prunes","quantity":"1/4 cup","unit":""}]},{"id":73,"title":"Tandoori chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.\r\nMix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.\r\nHeat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.","calories":480,"protein_g":50.0,"carbs_g":12.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/qptpvt1487339892.jpg","external_id":"52806","ingredients":[{"id":899,"name":"lemons","quantity":"2 Juice","unit":""},{"id":900,"name":"paprika","quantity":"4 tsp","unit":""},{"id":901,"name":"red onions","quantity":"2 finely chopped","unit":""},{"id":902,"name":"chicken thighs","quantity":"16 skinnless","unit":""},{"id":903,"name":"vegetable oil","quantity":"For brushing","unit":""},{"id":904,"name":"Greek yogurt","quantity":"300ml","unit":""},{"id":905,"name":"ginger","quantity":"large piece","unit":""},{"id":906,"name":"garlic clove","quantity":"4","unit":""},{"id":907,"name":"garam masala","quantity":"¾ tsp","unit":""},{"id":908,"name":"ground cumin","quantity":"¾ tsp","unit":""},{"id":909,"name":"chilli powder","quantity":"½ tsp","unit":""},{"id":910,"name":"turmeric","quantity":"¼ tsp","unit":""}]},{"id":74,"title":"Teriyaki Chicken Casserole","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.\r\nCombine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.\r\nMeanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.\r\nPlace the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.\r\n*Meanwhile, steam or cook the vegetables according to package directions.\r\nAdd the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!","calories":480,"protein_g":32.0,"carbs_g":72.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/wvpsxx1468256321.jpg","external_id":"52772","ingredients":[{"id":911,"name":"soy sauce","quantity":"3/4 cup","unit":""},{"id":912,"name":"water","quantity":"1/2 cup","unit":""},{"id":913,"name":"brown sugar","quantity":"1/4 cup","unit":""},{"id":914,"name":"ground ginger","quantity":"1/2 teaspoon","unit":""},{"id":915,"name":"minced garlic","quantity":"1/2 teaspoon","unit":""},{"id":916,"name":"cornstarch","quantity":"4 Tablespoons","unit":""},{"id":917,"name":"chicken breasts","quantity":"2","unit":""},{"id":918,"name":"stir-fry vegetables","quantity":"1 (12 oz.)","unit":""},{"id":919,"name":"brown rice","quantity":"3 cups","unit":""}]},{"id":75,"title":"Thai chicken cakes with sweet chilli sauce","source":"seeded","protein_type":"chicken","prep_time_minutes":25,"instructions":"step 1\r\nToss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.\r\n\r\nstep 2\r\nHeat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.","calories":230,"protein_g":26.0,"carbs_g":10.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/6s3i3p1763488540.jpg","external_id":"53206","ingredients":[{"id":920,"name":"Chicken Breast","quantity":"2 large","unit":""},{"id":921,"name":"Garlic","quantity":"1 clove","unit":""},{"id":922,"name":"Ginger","quantity":"1 small","unit":""},{"id":923,"name":"Onion","quantity":"1 chopped","unit":""},{"id":924,"name":"Coriander","quantity":"4 tbs","unit":""},{"id":925,"name":"Green Chilli","quantity":"1 chopped","unit":""},{"id":926,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":927,"name":"sweet chilli sauce","quantity":"To serve","unit":""},{"id":928,"name":"Lime","quantity":"To serve","unit":""},{"id":929,"name":"Spring Onions","quantity":"Chopped","unit":""},{"id":930,"name":"Red Chilli","quantity":"Chopped","unit":""}]},{"id":76,"title":"Thai drumsticks","source":"seeded","protein_type":"chicken","prep_time_minutes":45,"instructions":"step 1\r\nHeat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix the chilli sauce with the orange zest and juice, garlic, curry paste and ¼ tsp salt. Add the chicken and coat really well.\r\n\r\nstep 2\r\nArrange the drumsticks on the foil, spaced apart. Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender. Wrap in foil or pack into a food container.","calories":290,"protein_g":27.0,"carbs_g":10.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/ittake1763586925.jpg","external_id":"53212","ingredients":[{"id":931,"name":"sweet chilli sauce","quantity":"2 tablespoons","unit":""},{"id":932,"name":"Orange","quantity":"Zest of 1","unit":""},{"id":933,"name":"Orange","quantity":"2 tblsp","unit":""},{"id":934,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":935,"name":"Thai Red Curry Paste","quantity":"1 tblsp","unit":""},{"id":936,"name":"Chicken drumsticks","quantity":"8","unit":""}]},{"id":77,"title":"Thai green chicken soup","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"step 1\r\nHeat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.\r\n\r\nstep 2\r\nAdd the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.\r\n\r\nstep 3\r\nMeanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.","calories":460,"protein_g":30.0,"carbs_g":16.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/7kb44y1763589084.jpg","external_id":"53214","ingredients":[{"id":937,"name":"Sunflower Oil","quantity":"2 tblsp","unit":""},{"id":938,"name":"Onion","quantity":"1 chopped","unit":""},{"id":939,"name":"Chicken Thighs","quantity":"500g","unit":""},{"id":940,"name":"Garlic Clove","quantity":"4 sliced","unit":""},{"id":941,"name":"Thai Green Curry Paste","quantity":"280g","unit":""},{"id":942,"name":"Coconut Milk","quantity":"400ml","unit":""},{"id":943,"name":"Chicken Stock","quantity":"2 Litres","unit":""},{"id":944,"name":"Lime Leaves","quantity":"5","unit":""},{"id":945,"name":"Fish Sauce","quantity":"2 tblsp","unit":""},{"id":946,"name":"Spring Onions","quantity":"1  bunch","unit":""},{"id":947,"name":"Green Beans","quantity":"280g","unit":""},{"id":948,"name":"Bamboo Shoot","quantity":"150g","unit":""},{"id":949,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":950,"name":"Basil","quantity":"Bunch","unit":""}]},{"id":78,"title":"Thai Green Curry","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.\r\nIn a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.\r\nStir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.\r\nTip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.","calories":520,"protein_g":32.0,"carbs_g":42.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/sstssx1487349585.jpg","external_id":"52814","ingredients":[{"id":951,"name":"Potatoes","quantity":"225g new","unit":""},{"id":952,"name":"green beans","quantity":"100g","unit":""},{"id":953,"name":"sunflower oil","quantity":"1 tbsp","unit":""},{"id":954,"name":"garlic","quantity":"1 clove","unit":""},{"id":955,"name":"Thai green curry paste","quantity":"4 tsp","unit":""},{"id":956,"name":"coconut milk","quantity":"400ml","unit":""},{"id":957,"name":"Thai fish sauce","quantity":"2 tsp","unit":""},{"id":958,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":959,"name":"Chicken","quantity":"450g boneless","unit":""},{"id":960,"name":"lime","quantity":"2 fresh kaffir leaves","unit":""},{"id":961,"name":"basil","quantity":"handfull","unit":""},{"id":962,"name":"Rice","quantity":"Boiled","unit":""}]},{"id":79,"title":"Tom kha gai","source":"seeded","protein_type":"chicken","prep_time_minutes":30,"instructions":"step 1\r\nPour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.\r\n\r\nstep 2\r\nStir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.\r\n\r\nstep 3\r\nRemove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.","calories":580,"protein_g":32.0,"carbs_g":35.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/ol2xxt1763582263.jpg","external_id":"53207","ingredients":[{"id":963,"name":"Chicken Stock","quantity":"800ml","unit":""},{"id":964,"name":"Coconut Milk","quantity":"800g","unit":""},{"id":965,"name":"Galangal Paste","quantity":"2 tablespoons","unit":""},{"id":966,"name":"Lemongrass Stalks","quantity":"2","unit":""},{"id":967,"name":"Lime Leaves","quantity":"8","unit":""},{"id":968,"name":"Chicken Thighs","quantity":"500g","unit":""},{"id":969,"name":"Oyster Mushrooms","quantity":"300g","unit":""},{"id":970,"name":"Birds-eye Chillies","quantity":"6","unit":""},{"id":971,"name":"Caster Sugar","quantity":"1 tablespoon","unit":""},{"id":972,"name":"Fish Sauce","quantity":"5 tablespoons","unit":""},{"id":973,"name":"Lime","quantity":"Juice of 3","unit":""},{"id":974,"name":"Coriander Leaves","quantity":"To serve","unit":""},{"id":975,"name":"Rice","quantity":"To serve","unit":""}]},{"id":80,"title":"Venezuelan Coconut Chicken","source":"seeded","protein_type":"chicken","prep_time_minutes":35,"instructions":"Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.\r\nAssemble the rest of the ingredients and you are ready to start cooking.\r\nMake the Dish\r\nHeat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor.\r\nAdd tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.\r\nIn the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.\r\nAdd the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes)\r\nRemove the bay leaves and serve with white rice.","calories":480,"protein_g":28.0,"carbs_g":16.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/z2sw3o1764378271.jpg","external_id":"53327","ingredients":[{"id":976,"name":"Chicken Breasts","quantity":"2","unit":""},{"id":977,"name":"Onion","quantity":"2 chopped","unit":""},{"id":978,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":979,"name":"Bay Leaves","quantity":"4","unit":""},{"id":980,"name":"Black Pepper","quantity":"Pinch","unit":""},{"id":981,"name":"Turmeric","quantity":"Pinch","unit":""},{"id":982,"name":"Cumin","quantity":"Pinch","unit":""},{"id":983,"name":"Salt","quantity":"Pinch","unit":""},{"id":984,"name":"Sugar","quantity":"1 tablespoon","unit":""},{"id":985,"name":"Tomato","quantity":"3","unit":""},{"id":986,"name":"Ginger Paste","quantity":"1 tablespoon","unit":""},{"id":987,"name":"Olive Oil","quantity":"1/3 cup","unit":""},{"id":988,"name":"Coconut Milk","quantity":"1 Can","unit":""},{"id":989,"name":"Water","quantity":"1/2 cup","unit":""}]},{"id":81,"title":"Vietnamese chicken salad","source":"seeded","protein_type":"chicken","prep_time_minutes":20,"instructions":"step 1\r\nTo make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.\r\n\r\nstep 2\r\nPeel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.","calories":320,"protein_g":22.5,"carbs_g":32.5,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/pk8wtn1763758591.jpg","external_id":"53232","ingredients":[{"id":990,"name":"Rice Noodles","quantity":"140g","unit":""},{"id":991,"name":"Carrots","quantity":"1","unit":""},{"id":992,"name":"Cucumber","quantity":"1/2","unit":""},{"id":993,"name":"Chicken Breasts","quantity":"2","unit":""},{"id":994,"name":"Radish","quantity":"50g","unit":""},{"id":995,"name":"Red Onions","quantity":"1/2","unit":""},{"id":996,"name":"Mint","quantity":"Bunch","unit":""},{"id":997,"name":"Peanuts","quantity":"25g","unit":""},{"id":998,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":999,"name":"Lime","quantity":"Zest and juice of 1","unit":""},{"id":1000,"name":"Fish Sauce","quantity":"1 ½ tbsp","unit":""},{"id":1001,"name":"Soy Sauce","quantity":"1 ½ tbsp","unit":""},{"id":1002,"name":"Sesame Seed Oil","quantity":"1 ½ tbsp","unit":""}]},{"id":82,"title":"Algerian Kefta (Meatballs)","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.\r\n\r\nHeat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.\r\n\r\nReduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.\r\n\r\nPour tomato sauce over meatballs to serve.","calories":250,"protein_g":22.0,"carbs_g":4.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/8rfd4q1764112993.jpg","external_id":"53281","ingredients":[{"id":1003,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1004,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":1005,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":1006,"name":"Salt","quantity":"To taste","unit":""},{"id":1007,"name":"Pepper","quantity":"To taste","unit":""},{"id":1008,"name":"Plum Tomatoes","quantity":"3","unit":""},{"id":1009,"name":"Parsley","quantity":"1 tsp","unit":""},{"id":1010,"name":"Water","quantity":"1/2 cup","unit":""}]},{"id":83,"title":"Arepa Pabellón","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling. \r\nPreheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown. \r\nWith the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato. \r\nServe with a little pico de gallo or guacamole dip sauce.","calories":1100,"protein_g":110.0,"carbs_g":60.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/13fg4j1764441982.jpg","external_id":"53334","ingredients":[{"id":1011,"name":"Corn Arepa Filled With Mozarella Cheese","quantity":"2","unit":""},{"id":1012,"name":"Fried Ripe Bananas","quantity":"1","unit":""},{"id":1013,"name":"Black Beans","quantity":"1 Can","unit":""},{"id":1014,"name":"Pico De Gallo Sauce","quantity":"1","unit":""},{"id":1015,"name":"Shredded Meat","quantity":"2kg","unit":""},{"id":1016,"name":"Tomato","quantity":"1 chopped","unit":""},{"id":1017,"name":"Salt","quantity":"Pinch","unit":""},{"id":1018,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":84,"title":"Arepa pelua","source":"seeded","protein_type":"beef","prep_time_minutes":135,"instructions":"Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred.\r\nShred the meat: Once cooked, drain and shred the meat using two forks.\r\nPrepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.\r\nMake the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.\r\nForm the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.\r\nCook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden. You can then bake them for a few minutes if you prefer them crispier.\r\nFill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.","calories":475,"protein_g":38.0,"carbs_g":6.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/jgl9qq1764437635.jpg","external_id":"53329","ingredients":[{"id":1019,"name":"Beef","quantity":"500g","unit":""},{"id":1020,"name":"Onion","quantity":"1","unit":""},{"id":1021,"name":"Red Pepper","quantity":"1","unit":""},{"id":1022,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":1023,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":1024,"name":"Oregano","quantity":"1 tsp","unit":""},{"id":1025,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":1026,"name":"Beef Stock","quantity":"1 L","unit":""},{"id":1027,"name":"Water","quantity":"2 1/2 cups","unit":""},{"id":1028,"name":"Salt","quantity":"Pinch","unit":""},{"id":1029,"name":"Cheese","quantity":"200g","unit":""},{"id":1030,"name":"Extra Virgin Olive Oil","quantity":"Pinch","unit":""}]},{"id":85,"title":"Asado","source":"seeded","protein_type":"beef","prep_time_minutes":120,"instructions":"Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.\r\nSeason the Meat: Generously salt the beef cuts.\r\nGrill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.\r\nCook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.\r\nRest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.\r\nPro Tips:\r\n\r\nUse a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.\r\nSeason the meat just before grilling to ensure it retains its moisture and flavor.\r\nServing Suggestions:\r\n\r\nServe with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.","calories":1450,"protein_g":110.0,"carbs_g":5.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/kgfh3q1763075438.jpg","external_id":"53133","ingredients":[{"id":1031,"name":"Mixed Beef Cuts","quantity":"2kg","unit":""},{"id":1032,"name":"Chorizo","quantity":"4","unit":""},{"id":1033,"name":"Morcilla","quantity":"2","unit":""},{"id":1034,"name":"Salt","quantity":"To taste","unit":""}]},{"id":86,"title":"Aussie Burgers","source":"seeded","protein_type":"beef","prep_time_minutes":20,"instructions":"step 1\r\nMake the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)\r\n\r\nstep 2\r\nSort out your ingredients: Slice the beetroot and split the naan breads.\r\n\r\nstep 3\r\nToast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.\r\n\r\nstep 4\r\nAssemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.","calories":420,"protein_g":30.0,"carbs_g":32.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/44bzep1761848278.jpg","external_id":"53099","ingredients":[{"id":1035,"name":"Lean Minced Steak","quantity":"500g","unit":""},{"id":1036,"name":"Cooked Beetroot","quantity":"100g","unit":""},{"id":1037,"name":"Naan Bread","quantity":"2 small","unit":""},{"id":1038,"name":"Rocket","quantity":"50g","unit":""},{"id":1039,"name":"Soured cream and chive dip","quantity":"4 tablespoons","unit":""}]},{"id":87,"title":"Barbados Pepperpot","source":"seeded","protein_type":"beef","prep_time_minutes":180,"instructions":"Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.\r\nSet that to one side; while you slice the garlic into tiny slices, slice the onion. Chop the basil and thyme.\r\nNow you need to be very careful when you slice the scotch bonnet peppers; you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper, or you can wear rubber gloves to cut it up. Wash your hands straight afterward and do not touch your eyes; these peppers really burn your hands and eyes if they make contact with the skin!\r\nNow rinse the lime or lemon juice off the stewing steak. And cut the meat into cubes.\r\nAlso, chop the pig’s trotters and the oxtail into cubes.\r\nFill the large saucepan with water and bring to a boil.\r\nAdd the pig’s trotters.\r\nWhen the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water.\r\nNow add your chopped garlic, onion, and peppers.\r\nNow add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.\r\nNow simmer until the meat is tender. The flavor of this dish comes out over a few days and therefore gets tastier each time you reheat it; make sure you always reheat the entire pot to boiling point.","calories":1075,"protein_g":85.0,"carbs_g":8.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/5tf8j11782236249.jpg","external_id":"53457","ingredients":[{"id":1040,"name":"Pigs Trotters","quantity":"2","unit":""},{"id":1041,"name":"Oxtail","quantity":"2 Lbs","unit":""},{"id":1042,"name":"Lime juice","quantity":"Splash","unit":""},{"id":1043,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":1044,"name":"Scotch Bonnet","quantity":"2","unit":""},{"id":1045,"name":"Onion","quantity":"1 large","unit":""},{"id":1046,"name":"Cinnamon Stick","quantity":"1","unit":""},{"id":1047,"name":"Cloves","quantity":"2","unit":""},{"id":1048,"name":"Sugar","quantity":"Pinch","unit":""},{"id":1049,"name":"Salt","quantity":"Pinch","unit":""},{"id":1050,"name":"Basil","quantity":"Sprinkling","unit":""},{"id":1051,"name":"Thyme","quantity":"Sprinkling","unit":""},{"id":1052,"name":"Beef","quantity":"2 Lbs","unit":""}]},{"id":88,"title":"Beef and Broccoli Stir-Fry","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"Marinate the beef:\r\nStir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.\r\n\r\nAdd the beef slices and stir until coated. Let stand for 10 minutes.\r\n\r\nPrepare the sauce:\r\nStir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.\r\n\r\nBlanch or steam the broccoli:\r\nBring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.\r\n\r\nStir-fry the beef:\r\nHeat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.\r\n\r\nAdd the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).\r\n\r\nLet the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.\r\n\r\nAdd the sauce, cornstarch, and broccoli:\r\nPour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.\r\n\r\nServe immediately, with steamed rice or on its own.","calories":320,"protein_g":28.0,"carbs_g":12.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/m0p0j81765568742.jpg","external_id":"53366","ingredients":[{"id":1053,"name":"Soy Sauce","quantity":"1 tsp","unit":""},{"id":1054,"name":"Dry sherry","quantity":"1 tsp","unit":""},{"id":1055,"name":"Cornstarch","quantity":"1/2 tsp","unit":""},{"id":1056,"name":"Black Pepper","quantity":"1/8 teaspoon","unit":""},{"id":1057,"name":"Sirloin steak","quantity":"1 lb","unit":""},{"id":1058,"name":"Oyster Sauce","quantity":"2 tablespoons","unit":""},{"id":1059,"name":"Dry sherry","quantity":"1 tsp","unit":""},{"id":1060,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":1061,"name":"Chicken Stock","quantity":"1/4 cup","unit":""},{"id":1062,"name":"Broccoli","quantity":"1 lb","unit":""},{"id":1063,"name":"High Heat Cooking Oil","quantity":"2 tablespoons","unit":""},{"id":1064,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1065,"name":"Cornstarch","quantity":"1 tsp","unit":""},{"id":1066,"name":"Water","quantity":"1 tablespoon","unit":""}]},{"id":89,"title":"Beef and Mustard Pie","source":"seeded","protein_type":"beef","prep_time_minutes":120,"instructions":"Preheat the oven to 150C/300F/Gas 2.\r\nToss the beef and flour together in a bowl with some salt and black pepper.\r\nHeat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.\r\nFry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.\r\nReturn the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.\r\nCover with a lid and place in the oven for two hours.\r\nRemove from the oven, check the seasoning and set aside to cool. Remove the thyme.\r\nWhen the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.\r\nTransfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.\r\nTrim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.\r\nFor the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.\r\nDrain and toss with the butter, then season with black pepper.\r\nTo serve, place a large spoonful of pie onto each plate with some green beans alongside.","calories":1175,"protein_g":62.0,"carbs_g":55.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/sytuqu1511553755.jpg","external_id":"52874","ingredients":[{"id":1067,"name":"Beef","quantity":"1kg","unit":""},{"id":1068,"name":"Plain Flour","quantity":"2 tbs","unit":""},{"id":1069,"name":"Rapeseed Oil","quantity":"2 tbs","unit":""},{"id":1070,"name":"Red Wine","quantity":"200ml","unit":""},{"id":1071,"name":"Beef Stock","quantity":"400ml","unit":""},{"id":1072,"name":"Onion","quantity":"1 finely sliced","unit":""},{"id":1073,"name":"Carrots","quantity":"2 chopped","unit":""},{"id":1074,"name":"Thyme","quantity":"3 sprigs","unit":""},{"id":1075,"name":"Mustard","quantity":"2 tbs","unit":""},{"id":1076,"name":"Egg Yolks","quantity":"2 free-range","unit":""},{"id":1077,"name":"Puff Pastry","quantity":"400g","unit":""},{"id":1078,"name":"Green Beans","quantity":"300g","unit":""},{"id":1079,"name":"Butter","quantity":"25g","unit":""},{"id":1080,"name":"Salt","quantity":"pinch","unit":""},{"id":1081,"name":"Pepper","quantity":"pinch","unit":""}]},{"id":90,"title":"Beef and Oyster pie","source":"seeded","protein_type":"beef","prep_time_minutes":150,"instructions":"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’t 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 1½-2 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 – don’t forget that it will be hot – 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 – you may not need it all – 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/¾in larger than the dish you’re 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.","calories":1550,"protein_g":68.0,"carbs_g":80.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wrssvt1511556563.jpg","external_id":"52878","ingredients":[{"id":1082,"name":"Beef","quantity":"900g","unit":""},{"id":1083,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":1084,"name":"Shallots","quantity":"3","unit":""},{"id":1085,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1086,"name":"Bacon","quantity":"125g","unit":""},{"id":1087,"name":"Thyme","quantity":"1 tbs chopped","unit":""},{"id":1088,"name":"Bay Leaf","quantity":"2","unit":""},{"id":1089,"name":"Stout","quantity":"330ml","unit":""},{"id":1090,"name":"Beef Stock","quantity":"400ml","unit":""},{"id":1091,"name":"Corn Flour","quantity":"2 tbs","unit":""},{"id":1092,"name":"Oysters","quantity":"8","unit":""},{"id":1093,"name":"Plain Flour","quantity":"400g","unit":""},{"id":1094,"name":"Salt","quantity":"pinch","unit":""},{"id":1095,"name":"Butter","quantity":"250g","unit":""},{"id":1096,"name":"Eggs","quantity":"To Glaze","unit":""}]},{"id":91,"title":"Beef Asado","source":"seeded","protein_type":"beef","prep_time_minutes":65,"instructions":"0.\tCombine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.\r\n1.\tPut the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.\r\n2.\tAdd Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.\r\n3.\tTurn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.\r\n4.\tHeat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.\r\n5.\tSave 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.\r\n6.\tPour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.\r\n7.\tAdd butter and let it melt. Continue cooking until the sauce reduces to half.","calories":1100,"protein_g":90.0,"carbs_g":12.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/pkopc31683207947.jpg","external_id":"53071","ingredients":[{"id":1097,"name":"Beef","quantity":"1.5kg","unit":""},{"id":1098,"name":"Beef Stock Concentrate","quantity":"1","unit":""},{"id":1099,"name":"Tomato Puree","quantity":"8 ounces","unit":""},{"id":1100,"name":"Water","quantity":"3 cups","unit":""},{"id":1101,"name":"Soy Sauce","quantity":"6 tablespoons","unit":""},{"id":1102,"name":"White Wine Vinegar","quantity":"1 tbs","unit":""},{"id":1103,"name":"Pepper","quantity":"2 tbs","unit":""},{"id":1104,"name":"Bay Leaf","quantity":"4","unit":""},{"id":1105,"name":"Lemon","quantity":"1/2","unit":""},{"id":1106,"name":"Tomato Sauce","quantity":"2 tbs","unit":""},{"id":1107,"name":"Butter","quantity":"3 tbs","unit":""},{"id":1108,"name":"Olive Oil","quantity":"1/2 cup","unit":""},{"id":1109,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1110,"name":"Garlic","quantity":"4 cloves","unit":""}]},{"id":92,"title":"Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber","source":"seeded","protein_type":"beef","prep_time_minutes":30,"instructions":"Add'l ingredients: mayonnaise, siracha\r\n\r\n1\r\n\r\nPlace rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.\r\n\r\n2\r\n\r\nMeanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.\r\n\r\n3\r\n\r\nIn a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.\r\n\r\n4\r\n\r\nHeat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.\r\n\r\n5\r\n\r\nFluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.","calories":600,"protein_g":28.0,"carbs_g":50.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/z0ageb1583189517.jpg","external_id":"52997","ingredients":[{"id":1111,"name":"Rice","quantity":"White","unit":""},{"id":1112,"name":"Onion","quantity":"1","unit":""},{"id":1113,"name":"Lime","quantity":"1","unit":""},{"id":1114,"name":"Garlic Clove","quantity":"3","unit":""},{"id":1115,"name":"Cucumber","quantity":"1","unit":""},{"id":1116,"name":"Carrots","quantity":"3 oz","unit":""},{"id":1117,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1118,"name":"Soy Sauce","quantity":"2 oz","unit":""}]},{"id":93,"title":"Beef Bourguignon","source":"seeded","protein_type":"beef","prep_time_minutes":120,"instructions":"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 purée 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’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – 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.","calories":550,"protein_g":40.0,"carbs_g":18.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/vtqxtu1511784197.jpg","external_id":"52904","ingredients":[{"id":1119,"name":"Goose Fat","quantity":"3 tsp","unit":""},{"id":1120,"name":"Beef Shin","quantity":"600g","unit":""},{"id":1121,"name":"Bacon","quantity":"100g","unit":""},{"id":1122,"name":"Challots","quantity":"350g","unit":""},{"id":1123,"name":"Chestnut Mushroom","quantity":"250g","unit":""},{"id":1124,"name":"Garlic Clove","quantity":"2 sliced","unit":""},{"id":1125,"name":"Bouquet Garni","quantity":"1","unit":""},{"id":1126,"name":"Tomato Puree","quantity":"1 tbs","unit":""},{"id":1127,"name":"Red Wine","quantity":"750 ml","unit":""},{"id":1128,"name":"Celeriac","quantity":"600g","unit":""},{"id":1129,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":1130,"name":"Thyme","quantity":"sprigs of fresh","unit":""},{"id":1131,"name":"Rosemary","quantity":"sprigs of fresh","unit":""},{"id":1132,"name":"Bay Leaf","quantity":"2","unit":""},{"id":1133,"name":"Cardamom","quantity":"4","unit":""}]},{"id":94,"title":"Beef Brisket Pot Roast","source":"seeded","protein_type":"beef","prep_time_minutes":180,"instructions":"1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.\r\nUsing a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.\r\nSalt the brisket well and let it sit at room temperature for 30 minutes.\r\n \r\n2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.\r\nPat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)\r\nTurn the brisket over and cook for a few minutes more to brown the other side.\r\n\r\n3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.\r\nAdd the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.\r\n \r\n4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme.\r\nMove the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop.\r\nCover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.\r\n \r\n5 Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.\r\n6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.\r\n7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.\r\nTo make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.\r\n8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the \"grain\" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.\r\nServe with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.","calories":950,"protein_g":75.0,"carbs_g":35.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/ursuup1487348423.jpg","external_id":"52812","ingredients":[{"id":1134,"name":"Beef Brisket","quantity":"4-5 pound","unit":""},{"id":1135,"name":"Salt","quantity":"Dash","unit":""},{"id":1136,"name":"Onion","quantity":"3","unit":""},{"id":1137,"name":"Garlic","quantity":"5 cloves","unit":""},{"id":1138,"name":"Thyme","quantity":"1 Sprig","unit":""},{"id":1139,"name":"Rosemary","quantity":"1 sprig","unit":""},{"id":1140,"name":"Bay Leaves","quantity":"4","unit":""},{"id":1141,"name":"beef stock","quantity":"2 cups","unit":""},{"id":1142,"name":"Carrots","quantity":"3 Large","unit":""},{"id":1143,"name":"Mustard","quantity":"1 Tbsp","unit":""},{"id":1144,"name":"Potatoes","quantity":"4 Mashed","unit":""}]},{"id":95,"title":"Beef Caldereta","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"0.\tHeat oil in a cooking pot. Saute onion and garlic until onion softens\r\n1.\tAdd beef. Saute until the outer part turns light brown.\r\n2.\tAdd soy sauce. Pour tomato sauce and water. Let boil.\r\n3.\tAdd Knorr Beef Cube. Cover the pressure cooker. Cook for 30 minutes.\r\n4.\tPan-fry carrot and potato until it browns. Set aside.\r\n5.\tAdd chili pepper, liver spread and peanut butter. Stir.\r\n6.\tAdd bell peppers, fried potato and carrot. Cover the pot. Continue cooking for 5 to 7 minutes.\r\n7.\tSeason with salt and ground black pepper. Serve.","calories":1200,"protein_g":95.0,"carbs_g":25.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/41cxjh1683207682.jpg","external_id":"53070","ingredients":[{"id":1145,"name":"Beef","quantity":"2kg cut cubes","unit":""},{"id":1146,"name":"Beef Stock","quantity":"1","unit":""},{"id":1147,"name":"Soy Sauce","quantity":"1 tbs","unit":""},{"id":1148,"name":"Water","quantity":"2 cups","unit":""},{"id":1149,"name":"Green Pepper","quantity":"1 sliced","unit":""},{"id":1150,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":1151,"name":"Potatoes","quantity":"1 sliced","unit":""},{"id":1152,"name":"Carrots","quantity":"1 sliced","unit":""},{"id":1153,"name":"Tomato Puree","quantity":"8 ounces","unit":""},{"id":1154,"name":"Peanut Butter","quantity":"3  tablespoons","unit":""},{"id":1155,"name":"Chilli Powder","quantity":"5","unit":""},{"id":1156,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1157,"name":"Garlic","quantity":"5 cloves","unit":""},{"id":1158,"name":"Olive Oil","quantity":"3 tbs","unit":""}]},{"id":96,"title":"Beef Dumpling Stew","source":"seeded","protein_type":"beef","prep_time_minutes":75,"instructions":"Preheat the oven to 180C/350F/Gas 4.\r\n\r\nFor the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.\r\n\r\nSprinkle over the flour and cook for a further 2-3 minutes.\r\n\r\nAdd the garlic and all the vegetables and fry for 1-2 minutes.\r\n\r\nStir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.\r\n\r\nCover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.\r\n\r\nFor the dumplings, sift the flour, baking powder and salt into a bowl.\r\nAdd the suet and enough water to form a thick dough.\r\n\r\nWith floured hands, roll spoonfuls of the dough into small balls.\r\n\r\nAfter two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)\r\n\r\nTo serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.","calories":750,"protein_g":48.0,"carbs_g":42.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/uyqrrv1511553350.jpg","external_id":"52873","ingredients":[{"id":1159,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":1160,"name":"Butter","quantity":"25g","unit":""},{"id":1161,"name":"Beef","quantity":"750g","unit":""},{"id":1162,"name":"Plain Flour","quantity":"2 tblsp","unit":""},{"id":1163,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1164,"name":"Onions","quantity":"175g","unit":""},{"id":1165,"name":"Celery","quantity":"150g","unit":""},{"id":1166,"name":"Carrots","quantity":"150g","unit":""},{"id":1167,"name":"Leek","quantity":"2 chopped","unit":""},{"id":1168,"name":"Swede","quantity":"200g","unit":""},{"id":1169,"name":"Red Wine","quantity":"150ml","unit":""},{"id":1170,"name":"Beef Stock","quantity":"500g","unit":""},{"id":1171,"name":"Bay Leaf","quantity":"2","unit":""},{"id":1172,"name":"Thyme","quantity":"3 tbs","unit":""},{"id":1173,"name":"Parsley","quantity":"3 tblsp chopped","unit":""},{"id":1174,"name":"Plain Flour","quantity":"125g","unit":""},{"id":1175,"name":"Baking Powder","quantity":"1 tsp","unit":""},{"id":1176,"name":"Suet","quantity":"60g","unit":""},{"id":1177,"name":"Water","quantity":"Splash","unit":""}]},{"id":97,"title":"Beef Empanadas","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"For the dough place lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine. Let rest covered for at least half an hour or overnight in the fridge.\r\n\r\n2\r\nFor the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so. Boil eggs and also cut into cubes and mix with prepared meat.\r\n\r\n3\r\nCut dough into half and roll out one half thinnly on floured surface. Cut out circles about 12-15cm in diameter. Mine have a diameter of 12.5 cm. Place about 2-4 teaspoons of filling on one circle, put a bit of water all around the edges and fold over the other half so that you get half moons. Be sure to seal the edges with a fork. Repeat until you have no dough and filling left.\r\n\r\n4\r\nMeanwhile preheat oven to 200 degrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.","calories":1000,"protein_g":52.0,"carbs_g":110.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/dxpc7j1764370714.jpg","external_id":"53317","ingredients":[{"id":1178,"name":"Lard","quantity":"60g","unit":""},{"id":1179,"name":"Water","quantity":"340g","unit":""},{"id":1180,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1181,"name":"All purpose flour","quantity":"600g","unit":""},{"id":1182,"name":"Tomato","quantity":"3","unit":""},{"id":1183,"name":"Garlic","quantity":"1 clove","unit":""},{"id":1184,"name":"Red Onions","quantity":"1 large","unit":""},{"id":1185,"name":"Spring Onions","quantity":"Bunch","unit":""},{"id":1186,"name":"Sirloin steak","quantity":"750g","unit":""},{"id":1187,"name":"Dried Oregano","quantity":"1 tablespoon","unit":""},{"id":1188,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":1189,"name":"Red Pepper Flakes","quantity":"1 tsp","unit":""},{"id":1190,"name":"Parsley","quantity":"1 tsp","unit":""},{"id":1191,"name":"Salt","quantity":"To taste","unit":""},{"id":1192,"name":"Pepper","quantity":"To taste","unit":""},{"id":1193,"name":"Egg","quantity":"3","unit":""},{"id":1194,"name":"Egg Wash","quantity":"Splash","unit":""},{"id":1195,"name":"Chimichurri sauce","quantity":"Drizzle","unit":""}]},{"id":98,"title":"Beef Lo Mein","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"STEP 1 - MARINATING THE BEEF\r\nIn a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.\r\nSTEP 2 - BOILING THE THE NOODLES\r\nIn a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.\r\nSTEP 3 - STIR FRY\r\nAdd 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.\r\nSet the cooked beef aside\r\nIn a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.\r\nAdd the noodles to wok\r\nTo make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.\r\nNext add the beef to wok and stir-fry","calories":300,"protein_g":16.0,"carbs_g":30.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/1529444830.jpg","external_id":"52952","ingredients":[{"id":1196,"name":"Beef","quantity":"1/2 lb","unit":""},{"id":1197,"name":"Salt","quantity":"pinch","unit":""},{"id":1198,"name":"Pepper","quantity":"pinch","unit":""},{"id":1199,"name":"Sesame Seed Oil","quantity":"2 tsp","unit":""},{"id":1200,"name":"Egg","quantity":"1/2","unit":""},{"id":1201,"name":"Starch","quantity":"3 tbs","unit":""},{"id":1202,"name":"Oil","quantity":"5 tbs","unit":""},{"id":1203,"name":"Noodles","quantity":"1/4 lb","unit":""},{"id":1204,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":1205,"name":"Minced Garlic","quantity":"1 tsp","unit":""},{"id":1206,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":1207,"name":"Bean Sprouts","quantity":"1 cup","unit":""},{"id":1208,"name":"Mushrooms","quantity":"1 cup","unit":""},{"id":1209,"name":"Water","quantity":"1 cup","unit":""},{"id":1210,"name":"Oyster Sauce","quantity":"1 tbs","unit":""},{"id":1211,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":1212,"name":"Soy Sauce","quantity":"1 tsp","unit":""}]},{"id":99,"title":"BEEF LOK LAK (Lok Lak Sach Ko)","source":"seeded","protein_type":"beef","prep_time_minutes":35,"instructions":"Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.\r\nCut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well.\r\nHeat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.\r\nDry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.\r\nOn a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.\r\nSear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.","calories":850,"protein_g":60.0,"carbs_g":20.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/t2b8bn1779737789.jpg","external_id":"53421","ingredients":[{"id":1213,"name":"Beef Tenderloin","quantity":"1 kg","unit":""},{"id":1214,"name":"Garlic","quantity":"5 cloves","unit":""},{"id":1215,"name":"Oil","quantity":"2 tablespoons","unit":""},{"id":1216,"name":"Palm Sugar","quantity":"1.5 tablespoon","unit":""},{"id":1217,"name":"Sea Salt","quantity":"1 tsp","unit":""},{"id":1218,"name":"White Wine","quantity":"2 tablespoons","unit":""},{"id":1219,"name":"Oyster Sauce","quantity":"2 tablespoons","unit":""},{"id":1220,"name":"Soy Sauce","quantity":"2 tablespoons","unit":""},{"id":1221,"name":"Sesame Seed Oil","quantity":"1.5 tablespoon","unit":""},{"id":1222,"name":"Lettuce","quantity":"500g","unit":""},{"id":1223,"name":"Tomato","quantity":"400g","unit":""},{"id":1224,"name":"Onion","quantity":"200g","unit":""},{"id":1225,"name":"Eggs","quantity":"4","unit":""},{"id":1226,"name":"Sea Salt","quantity":"1.5 tablespoon","unit":""},{"id":1227,"name":"Kampot Pepper","quantity":"1 tablespoon","unit":""},{"id":1228,"name":"Lime juice","quantity":"1 tablespoon","unit":""}]},{"id":100,"title":"Beef Mandi","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric.\r\n2. Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.\r\n3. Add garlic, green chilies, and tomato; cook until softened.\r\n4. Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.\r\n5. Add beef pieces and stir on medium heat until the meat is well coated with spices.\r\n6. Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).\r\n7. Remove beef carefully and set aside. Strain and measure the broth.\r\n8. Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil.\r\n9. Lower heat, cover, and cook the rice until fluffy.\r\n10. Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.\r\n11. Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes. Remove coal before serving.\r\n12. Fluff rice and serve beef mandi with salad or chutney.","calories":950,"protein_g":30.0,"carbs_g":150.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/1nalo51765188375.jpg","external_id":"53359","ingredients":[{"id":1229,"name":"Basmati Rice","quantity":"1 kg","unit":""},{"id":1230,"name":"Beef Stock","quantity":"5 Cups","unit":""},{"id":1231,"name":"Onion","quantity":"2 medium","unit":""},{"id":1232,"name":"Garlic","quantity":"5 chopped cloves","unit":""},{"id":1233,"name":"Green Chilli","quantity":"2","unit":""},{"id":1234,"name":"Tomato","quantity":"1 small","unit":""},{"id":1235,"name":"Salt","quantity":"2 1/2 Tsp","unit":""},{"id":1236,"name":"Oil","quantity":"3  tablespoons","unit":""},{"id":1237,"name":"Turmeric Powder","quantity":"1 ½ tsp","unit":""},{"id":1238,"name":"Cardamom","quantity":"1/2 tsp","unit":""},{"id":1239,"name":"Cloves","quantity":"1/2 tsp","unit":""},{"id":1240,"name":"Bay Leaf","quantity":"1/2 tsp","unit":""}]},{"id":101,"title":"Beef Mechado","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"0.\tMake the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.\r\n1.\tAdd the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.\r\n2.\tUsing a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.\r\n3.\tHeat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.\r\n4.\tTransfer to a serving plate. Serve with Saffron rice.\r\n5.\tShare and enjoy!","calories":625,"protein_g":47.0,"carbs_g":17.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/cgl60b1683206581.jpg","external_id":"53068","ingredients":[{"id":1241,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":1242,"name":"Onion","quantity":"1 sliced","unit":""},{"id":1243,"name":"Beef","quantity":"2 Lbs","unit":""},{"id":1244,"name":"Tomato Puree","quantity":"8 ounces","unit":""},{"id":1245,"name":"Water","quantity":"1 cup","unit":""},{"id":1246,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":1247,"name":"Lemon","quantity":"1 Slice","unit":""},{"id":1248,"name":"Potatoes","quantity":"1 large","unit":""},{"id":1249,"name":"Soy Sauce","quantity":"1/4 cup","unit":""},{"id":1250,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":1251,"name":"Bay Leaves","quantity":"2","unit":""},{"id":1252,"name":"Salt","quantity":"To taste","unit":""}]},{"id":102,"title":"Beef pho","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"step 1\r\nTip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.\r\n\r\nstep 2\r\nMeanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.\r\n\r\nstep 3\r\nTaste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.","calories":310,"protein_g":16.0,"carbs_g":40.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/pbzcrx1763765096.jpg","external_id":"53238","ingredients":[{"id":1253,"name":"Beef Stock","quantity":"1 L","unit":""},{"id":1254,"name":"Onion","quantity":"1 large","unit":""},{"id":1255,"name":"Ginger","quantity":"1 Large Chopped","unit":""},{"id":1256,"name":"Cinnamon Stick","quantity":"1","unit":""},{"id":1257,"name":"Star Anise","quantity":"2","unit":""},{"id":1258,"name":"Coriander Seeds","quantity":"1 tsp","unit":""},{"id":1259,"name":"Cloves","quantity":"1/2 teaspoon","unit":""},{"id":1260,"name":"Sirloin steak","quantity":"225g","unit":""},{"id":1261,"name":"Palm Sugar","quantity":"1 tsp","unit":""},{"id":1262,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":1263,"name":"Soy Sauce","quantity":"1 ½ tbsp","unit":""},{"id":1264,"name":"Rice Noodles","quantity":"200g","unit":""},{"id":1265,"name":"Spring Onions","quantity":"2 sliced","unit":""},{"id":1266,"name":"Birds-eye Chillies","quantity":"1 small","unit":""},{"id":1267,"name":"Basil","quantity":"Handful","unit":""},{"id":1268,"name":"Coriander","quantity":"Handful","unit":""},{"id":1269,"name":"Lime","quantity":"1","unit":""}]},{"id":103,"title":"Beef pumpkin Stew","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.\r\nIn a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.\r\nReturn the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.\r\nAdd the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.","calories":1110,"protein_g":70.0,"carbs_g":85.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/k07k271782502861.jpg","external_id":"53469","ingredients":[{"id":1270,"name":"Beef","quantity":"3 Lbs","unit":""},{"id":1271,"name":"All purpose flour","quantity":"1/2 cup","unit":""},{"id":1272,"name":"Butter","quantity":"3  tablespoons","unit":""},{"id":1273,"name":"Onion","quantity":"1 cup","unit":""},{"id":1274,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":1275,"name":"Beef Stock","quantity":"4 cups","unit":""},{"id":1276,"name":"Pumpkin Puree","quantity":"3 Cups","unit":""},{"id":1277,"name":"Worcestershire Sauce","quantity":"1 tablespoon","unit":""},{"id":1278,"name":"Kosher Salt","quantity":"1 tablespoon","unit":""},{"id":1279,"name":"Black Pepper","quantity":"1 teaspoon","unit":""},{"id":1280,"name":"Potatoes","quantity":"3 Lbs","unit":""},{"id":1281,"name":"Carrots","quantity":"1 lb","unit":""},{"id":1282,"name":"Thyme","quantity":"4 sprigs","unit":""}]},{"id":104,"title":"Beef Rendang","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Chop the spice paste ingredients and then blend it in a food processor until fine.\r\nHeat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.\r\nLower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.","calories":575,"protein_g":24.0,"carbs_g":10.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/bc8v651619789840.jpg","external_id":"53053","ingredients":[{"id":1283,"name":"Beef","quantity":"1lb","unit":""},{"id":1284,"name":"Vegetable Oil","quantity":"5 tbs","unit":""},{"id":1285,"name":"Cinnamon Stick","quantity":"1","unit":""},{"id":1286,"name":"Cloves","quantity":"3","unit":""},{"id":1287,"name":"Star Anise","quantity":"3","unit":""},{"id":1288,"name":"Cardamom","quantity":"3","unit":""},{"id":1289,"name":"Coconut Cream","quantity":"1 cup","unit":""},{"id":1290,"name":"Water","quantity":"1 cup","unit":""},{"id":1291,"name":"Tamarind Paste","quantity":"2 tbs","unit":""},{"id":1292,"name":"Lime","quantity":"6","unit":""},{"id":1293,"name":"Sugar","quantity":"1 tbs","unit":""},{"id":1294,"name":"Challots","quantity":"5","unit":""}]},{"id":105,"title":"Beef stroganoff","source":"seeded","protein_type":"beef","prep_time_minutes":35,"instructions":"Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.\r\nTip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.","calories":450,"protein_g":27.0,"carbs_g":6.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/svprys1511176755.jpg","external_id":"52834","ingredients":[{"id":1295,"name":"Olive Oil","quantity":"1 tbls","unit":""},{"id":1296,"name":"Onions","quantity":"1","unit":""},{"id":1297,"name":"Garlic","quantity":"1 clove","unit":""},{"id":1298,"name":"Butter","quantity":"1 tbsp","unit":""},{"id":1299,"name":"Mushrooms","quantity":"250g","unit":""},{"id":1300,"name":"Beef Fillet","quantity":"500g","unit":""},{"id":1301,"name":"Plain Flour","quantity":"1tbsp","unit":""},{"id":1302,"name":"Creme Fraiche","quantity":"150g","unit":""},{"id":1303,"name":"English Mustard","quantity":"1 tbsp","unit":""},{"id":1304,"name":"Beef Stock","quantity":"100ml","unit":""},{"id":1305,"name":"Parsley","quantity":"Topping","unit":""}]},{"id":106,"title":"Beef Sunday Roast","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Cook the Broccoli and Carrots in a pan of boiling water until tender.\r\n\r\nRoast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.\r\n\r\nTo make the Yorkshire puddings:\r\nHeat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through\r\nTo make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.\r\n\r\nPlate up and add the Gravy as desired.","calories":575,"protein_g":36.0,"carbs_g":52.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/ssrrrs1503664277.jpg","external_id":"52824","ingredients":[{"id":1306,"name":"Beef","quantity":"8 slices","unit":""},{"id":1307,"name":"Broccoli","quantity":"12 florets","unit":""},{"id":1308,"name":"Potatoes","quantity":"1 Packet","unit":""},{"id":1309,"name":"Carrots","quantity":"1 Packet","unit":""},{"id":1310,"name":"plain flour","quantity":"140g","unit":""},{"id":1311,"name":"Eggs","quantity":"4","unit":""},{"id":1312,"name":"milk","quantity":"200ml","unit":""},{"id":1313,"name":"sunflower oil","quantity":"drizzle (for cooking)","unit":""}]},{"id":107,"title":"Beef Wellington","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"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 £1 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.","calories":975,"protein_g":50.0,"carbs_g":50.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/vvpprx1487325699.jpg","external_id":"52803","ingredients":[{"id":1314,"name":"mushrooms","quantity":"400g","unit":""},{"id":1315,"name":"English Mustard","quantity":"1-2tbsp","unit":""},{"id":1316,"name":"Olive Oil","quantity":"Dash","unit":""},{"id":1317,"name":"Beef Fillet","quantity":"750g piece","unit":""},{"id":1318,"name":"Parma ham","quantity":"6-8 slices","unit":""},{"id":1319,"name":"Puff Pastry","quantity":"500g","unit":""},{"id":1320,"name":"Flour","quantity":"Dusting","unit":""},{"id":1321,"name":"Egg Yolks","quantity":"2 Beaten","unit":""}]},{"id":108,"title":"Belgian Meatballs in Liège Syrup Sauce","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Make the meatballs\r\n1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.\r\n\r\n2) Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.\r\n\r\n3) For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.\r\n\r\nBrown the meatballs\r\n4) Heat butter or oil in a large pan.\r\n\r\n5) Brown the meatballs on all sides until they have a nice crust.\r\n\r\n6) Remove them from the pan and set aside.\r\n\r\nStart the sauce\r\n7) In the same pan, melt 1 tbsp butter.\r\n\r\n8) Add the sliced onions and cook until soft and lightly caramelised.\r\n\r\n9) Sprinkle in the brown sugar and let it melt into the onions.\r\n\r\nDeglaze and add the stock\r\n10) Add the vinegar and scrape up all the browned bits from the pan.\r\n\r\n11) Stir in the mustard and Liège syrup.\r\n\r\n12) Pour in the beef stock (and beer if using).\r\n\r\n13) Add the bay leaf.\r\n\r\n14) Stir until the syrup dissolves and the sauce looks glossy.\r\n\r\nSimmer and adjust\r\n15) Return the meatballs to the pan.\r\n\r\n16) Cover and simmer gently for 25–30 minutes (less if your meatballs are small, longer if they’re traditional large boulets). Stir occasionally and let the sauce thicken naturally.\r\n\r\n17) Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet‑sour, rich, and velvety.\r\n\r\n18) Serve with fries or mashed potatoes.","calories":550,"protein_g":30.0,"carbs_g":25.0,"sugar_g":15.0,"image_url":"https://www.themealdb.com/images/media/meals/gjjlzc1782496055.jpg","external_id":"53463","ingredients":[{"id":1322,"name":"Minced Beef","quantity":"300g","unit":""},{"id":1323,"name":"Minced Pork","quantity":"300g","unit":""},{"id":1324,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1325,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":1326,"name":"Egg","quantity":"1","unit":""},{"id":1327,"name":"Breadcrumbs","quantity":"4 tablespoons","unit":""},{"id":1328,"name":"Mustard","quantity":"1 tablespoon","unit":""},{"id":1329,"name":"Parsley","quantity":"1 tablespoon","unit":""},{"id":1330,"name":"Salt","quantity":"Pinch","unit":""},{"id":1331,"name":"Pepper","quantity":"Pinch","unit":""},{"id":1332,"name":"Oil","quantity":"Splash","unit":""},{"id":1333,"name":"Onion","quantity":"2 sliced","unit":""},{"id":1334,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":1335,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":1336,"name":"White Wine Vinegar","quantity":"2 tablespoons","unit":""},{"id":1337,"name":"Mustard","quantity":"2 tablespoons","unit":""},{"id":1338,"name":"Sirop De Liège","quantity":"4 tablespoons","unit":""},{"id":1339,"name":"Beef Stock","quantity":"1 cup","unit":""},{"id":1340,"name":"Bay Leaf","quantity":"1","unit":""},{"id":1341,"name":"Beer","quantity":"Splash","unit":""}]},{"id":109,"title":"Big Mac","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.\r\n2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.\r\n3. Carefully slice each burger bun into three acrossways, then lightly toast.\r\n4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.\r\n5. After waiting half an hour for your food to settle, go for a jog.","calories":825,"protein_g":24.0,"carbs_g":35.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/urzj1d1587670726.jpg","external_id":"53013","ingredients":[{"id":1342,"name":"Minced Beef","quantity":"400g","unit":""},{"id":1343,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":1344,"name":"Sesame Seed Burger Buns","quantity":"2","unit":""},{"id":1345,"name":"Onion","quantity":"Chopped","unit":""},{"id":1346,"name":"Iceberg Lettuce","quantity":"1/4","unit":""},{"id":1347,"name":"Cheese","quantity":"2 sliced","unit":""},{"id":1348,"name":"Dill Pickles","quantity":"2 large","unit":""},{"id":1349,"name":"Mayonnaise","quantity":"1 cup","unit":""},{"id":1350,"name":"White Wine Vinegar","quantity":"2 tsp","unit":""},{"id":1351,"name":"Pepper","quantity":"Pinch","unit":""},{"id":1352,"name":"Mustard","quantity":"2 tsp","unit":""},{"id":1353,"name":"Onion Salt","quantity":"1 1/2 tsp","unit":""},{"id":1354,"name":"Garlic Powder","quantity":"1 1/2 tsp","unit":""},{"id":1355,"name":"Paprika","quantity":"1/2 tsp","unit":""}]},{"id":110,"title":"Bigos (Polish hunter's stew)","source":"seeded","protein_type":"beef","prep_time_minutes":90,"instructions":"step 1\r\nPut the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.\r\n\r\nstep 2\r\nCut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.\r\n\r\nstep 3\r\nAdd the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.","calories":1100,"protein_g":60.0,"carbs_g":40.0,"sugar_g":22.0,"image_url":"https://www.themealdb.com/images/media/meals/fl4brj1764361323.jpg","external_id":"53300","ingredients":[{"id":1356,"name":"White Cabbage","quantity":"1 sliced","unit":""},{"id":1357,"name":"Beef Stock","quantity":"250ml","unit":""},{"id":1358,"name":"Mushrooms","quantity":"100g","unit":""},{"id":1359,"name":"Lard","quantity":"2 tablespoons","unit":""},{"id":1360,"name":"German Sausages","quantity":"400g","unit":""},{"id":1361,"name":"Bacon","quantity":"250g","unit":""},{"id":1362,"name":"Onion","quantity":"2 chopped","unit":""},{"id":1363,"name":"Beef","quantity":"750g","unit":""},{"id":1364,"name":"Prunes","quantity":"200g","unit":""},{"id":1365,"name":"Bay Leaf","quantity":"1","unit":""},{"id":1366,"name":"Cloves","quantity":"2","unit":""},{"id":1367,"name":"Peppercorns","quantity":"12","unit":""},{"id":1368,"name":"Juniper Berries","quantity":"4","unit":""},{"id":1369,"name":"Allspice Berries","quantity":"4","unit":""},{"id":1370,"name":"Red Wine","quantity":"90 ml","unit":""},{"id":1371,"name":"Tomato Puree","quantity":"2 tablespoons","unit":""}]},{"id":111,"title":"Bistek","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"0.\tMarinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result\r\n1.\tHeat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside\r\n2.\tDrain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside\r\n3.\tAdd more oil if needed. Saute garlic and remaining raw onions until onion softens.\r\n4.\tPour the remaining marinade and water. Bring to a boil.\r\n5.\tAdd beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.\r\n6.\tSeason with ground black pepper and salt as needed. Top with pan-fried onions.\r\n7.\tTransfer to a serving plate. Serve hot. Share and Enjoy!","calories":418,"protein_g":24.7,"carbs_g":9.5,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/4pqimk1683207418.jpg","external_id":"53069","ingredients":[{"id":1372,"name":"Beef","quantity":"1 lb","unit":""},{"id":1373,"name":"Soy Sauce","quantity":"5 tablespoons","unit":""},{"id":1374,"name":"Lemon","quantity":"1","unit":""},{"id":1375,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":1376,"name":"Onion","quantity":"3 parts","unit":""},{"id":1377,"name":"Olive Oil","quantity":"4 tbs","unit":""},{"id":1378,"name":"Water","quantity":"1 cup","unit":""},{"id":1379,"name":"Salt","quantity":"1 pinch","unit":""}]},{"id":112,"title":"Bitterballen (Dutch meatballs)","source":"seeded","protein_type":"beef","prep_time_minutes":55,"instructions":"Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.\r\n\r\nPour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.\r\n\r\nTake a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.\r\n\r\nServe on a plate with a nice grainy or spicy mustard.","calories":785,"protein_g":37.6,"carbs_g":48.8,"sugar_g":1.7,"image_url":"https://www.themealdb.com/images/media/meals/lhqev81565090111.jpg","external_id":"52979","ingredients":[{"id":1380,"name":"Butter","quantity":"100g","unit":""},{"id":1381,"name":"Flour","quantity":"150g","unit":""},{"id":1382,"name":"Beef Stock","quantity":"700ml","unit":""},{"id":1383,"name":"Onion","quantity":"30g","unit":""},{"id":1384,"name":"Parsley","quantity":"1 tbs","unit":""},{"id":1385,"name":"Beef","quantity":"400g","unit":""},{"id":1386,"name":"Salt","quantity":"Pinch","unit":""},{"id":1387,"name":"Pepper","quantity":"Pinch","unit":""},{"id":1388,"name":"Nutmeg","quantity":"Pinch","unit":""},{"id":1389,"name":"Flour","quantity":"50g","unit":""},{"id":1390,"name":"Eggs","quantity":"2 Beaten","unit":""},{"id":1391,"name":"Breadcrumbs","quantity":"50g","unit":""}]},{"id":113,"title":"Black bean & meat stew - feijoada","source":"seeded","protein_type":"beef","prep_time_minutes":150,"instructions":"step 1\r\nHeat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.\r\n\r\nstep 2\r\nRemove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.\r\n\r\nstep 3\r\nAdd the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.\r\n\r\nstep 4\r\nServe with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.","calories":785,"protein_g":52.0,"carbs_g":32.0,"sugar_g":3.2,"image_url":"https://www.themealdb.com/images/media/meals/xrxz7h1782592711.jpg","external_id":"53482","ingredients":[{"id":1392,"name":"Black Beans","quantity":"250g","unit":""},{"id":1393,"name":"Bacon","quantity":"100g","unit":""},{"id":1394,"name":"Pork Back Ribs","quantity":"500g","unit":""},{"id":1395,"name":"Chorizo","quantity":"3","unit":""},{"id":1396,"name":"Pork Shoulder","quantity":"500g","unit":""},{"id":1397,"name":"Onion","quantity":"3 chopped","unit":""},{"id":1398,"name":"Garlic","quantity":"4 Cloves Chopped","unit":""},{"id":1399,"name":"Chilli Flakes","quantity":"Pinch","unit":""},{"id":1400,"name":"Oil","quantity":"Drizzle","unit":""},{"id":1401,"name":"Bay Leaf","quantity":"2","unit":""}]},{"id":114,"title":"Borsch","source":"seeded","protein_type":"beef","prep_time_minutes":180,"instructions":"step 1\r\nTo make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.\r\n\r\nstep 2\r\nAdd the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.\r\n\r\nstep 3\r\nAdd the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.\r\n\r\nstep 4\r\nAdd the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.","calories":720,"protein_g":35.0,"carbs_g":85.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/804v1j1764367088.jpg","external_id":"53311","ingredients":[{"id":1402,"name":"Beef Shin","quantity":"1kg","unit":""},{"id":1403,"name":"Onion","quantity":"1","unit":""},{"id":1404,"name":"Bay Leaf","quantity":"1","unit":""},{"id":1405,"name":"Potatoes","quantity":"2.5kg","unit":""},{"id":1406,"name":"Sunflower Oil","quantity":"2 tablespoons","unit":""},{"id":1407,"name":"Onion","quantity":"1 Diced","unit":""},{"id":1408,"name":"Carrots","quantity":"1","unit":""},{"id":1409,"name":"Beetroot","quantity":"200g","unit":""},{"id":1410,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":1411,"name":"Tinned Tomatos","quantity":"200g","unit":""},{"id":1412,"name":"Prunes","quantity":"6","unit":""},{"id":1413,"name":"White Cabbage","quantity":"1/2","unit":""},{"id":1414,"name":"Kidney Beans","quantity":"400g","unit":""},{"id":1415,"name":"Creme Fraiche","quantity":"100 ml","unit":""},{"id":1416,"name":"Dill","quantity":"Bunch","unit":""},{"id":1417,"name":"Crusty Bread","quantity":"To serve","unit":""}]},{"id":115,"title":"Braised Beef Chilli","source":"seeded","protein_type":"beef","prep_time_minutes":210,"instructions":"Preheat the oven to 120C/225F/gas mark 1.\r\n\r\nTake the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.\r\n\r\nSet to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.\r\n\r\nPut all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.\r\n\r\nAfter 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.","calories":870,"protein_g":52.0,"carbs_g":31.0,"sugar_g":14.0,"image_url":"https://www.themealdb.com/images/media/meals/uuqvwu1504629254.jpg","external_id":"52826","ingredients":[{"id":1418,"name":"Beef","quantity":"1kg","unit":""},{"id":1419,"name":"Onions","quantity":"3","unit":""},{"id":1420,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":1421,"name":"Olive oil","quantity":"Dash","unit":""},{"id":1422,"name":"Chorizo","quantity":"300g","unit":""},{"id":1423,"name":"Cumin","quantity":"2 tsp","unit":""},{"id":1424,"name":"Allspice","quantity":"2 tsp","unit":""},{"id":1425,"name":"Cloves","quantity":"1 tsp","unit":""},{"id":1426,"name":"Cinnamon stick","quantity":"1 large","unit":""},{"id":1427,"name":"Bay Leaves","quantity":"3","unit":""},{"id":1428,"name":"Oregano","quantity":"2 tsp dried","unit":""},{"id":1429,"name":"Ancho Chillies","quantity":"2 ancho","unit":""},{"id":1430,"name":"Balsamic Vinegar","quantity":"3 tbsp","unit":""},{"id":1431,"name":"Plum Tomatoes","quantity":"2 x 400g","unit":""},{"id":1432,"name":"Tomato Ketchup","quantity":"2 tbsp","unit":""},{"id":1433,"name":"Dark Brown Sugar","quantity":"2 tbsp","unit":""},{"id":1434,"name":"Borlotti Beans","quantity":"2 x 400g tins","unit":""}]},{"id":116,"title":"Breaded Steak Recipe (Lomo de Res Apanado)","source":"seeded","protein_type":"beef","prep_time_minutes":40,"instructions":"Place each piece of steak in between two large pieces of plastic and using a mallet, pound it until it is about ¼″ to ½″ thick. Place the pounded steak in a glass container, add the aliños sauce and let it rest for about 3 hours or overnight in the fridge.\r\nAdd the flour, bread crumbs, spices and parsley to a plate or bowl.\r\nCover the steak on all sides with the flour mixture, then the eggs, and finally the flour mixture again.\r\nOnce the pieces of steak are coated, you can either add them right to a pan with oil for cooking or layer them on parchment paper until ready to fry.\r\n\r\nAdd the oil to a large skillet over medium heat. As soon as it begins to smoke lightly, add the breaded steak and cook it for about 3 to 4 minutes per side or until golden brown. Take them out of the oil and place on a plate lined with paper towels to drain off any excess oil and serve.","calories":890,"protein_g":60.3,"carbs_g":65.4,"sugar_g":4.7,"image_url":"https://www.themealdb.com/images/media/meals/lmwaf61783805434.jpg","external_id":"53533","ingredients":[{"id":1435,"name":"Beef","quantity":"2 Lbs","unit":""},{"id":1436,"name":"Alinos Sauce","quantity":"1 cup","unit":""},{"id":1437,"name":"All purpose flour","quantity":"1 cup","unit":""},{"id":1438,"name":"Breadcrumbs","quantity":"2 cups","unit":""},{"id":1439,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":1440,"name":"Eggs","quantity":"3","unit":""},{"id":1441,"name":"Salt","quantity":"To taste","unit":""},{"id":1442,"name":"Black Pepper","quantity":"To taste","unit":""},{"id":1443,"name":"Parsley","quantity":"2 tablespoons","unit":""},{"id":1444,"name":"Oil","quantity":"For frying","unit":""}]},{"id":117,"title":"Brun Lapskaus (Norwegian Beef Vegetable Stew)","source":"seeded","protein_type":"beef","prep_time_minutes":105,"instructions":"▢\r\nHeat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.\r\n▢\r\nDice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes.\r\n▢\r\nPeel and cut the rutabaga and celery root into 1 inch (2.5 cm) cubes. Add to the pot, cover, and continue simmering for another 30 minutes.\r\n▢\r\nPeel and chop the rest of the vegetables into 1 inch (2.5 cm) cubes and add to the pot. Slice the leek into rings. Cover and continue simmering for about 20 minutes. Stir as little as possible.\r\n▢\r\nTop with fresh parsley.","calories":771,"protein_g":52.3,"carbs_g":46.3,"sugar_g":11.8,"image_url":"https://www.themealdb.com/images/media/meals/6vi2cv1763075785.jpg","external_id":"53126","ingredients":[{"id":1445,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":1446,"name":"Beef","quantity":"2 Lbs","unit":""},{"id":1447,"name":"Onion","quantity":"1","unit":""},{"id":1448,"name":"Beef Stock","quantity":"3 Cups","unit":""},{"id":1449,"name":"Swede","quantity":"1 small","unit":""},{"id":1450,"name":"Celery","quantity":"1","unit":""},{"id":1451,"name":"Carrots","quantity":"4","unit":""},{"id":1452,"name":"Parsley","quantity":"4","unit":""},{"id":1453,"name":"Potatoes","quantity":"1 lb","unit":""},{"id":1454,"name":"Leek","quantity":"1/2","unit":""},{"id":1455,"name":"Parsley","quantity":"Garnish","unit":""}]},{"id":118,"title":"Cabbage with Ground Beef","source":"seeded","protein_type":"beef","prep_time_minutes":50,"instructions":"Heat a large skillet or braiser over medium heat on the stovetop. Add the olive oil.\r\nA braiser with cooked ground beef \r\nCook the Meat:\r\nAdd the ground meat to the pan. Use a potato masher or wooden spoon to break it into small pieces. Cook for 3–4 minutes until browned.\r\nAdd Vegetables and Seasoning:\r\nStir in the onion, carrots, red pepper, garlic, and tomato paste. Season with salt, black pepper, smoked paprika, ground cumin, and Italian seasoning (if using). Cook for 2–3 minutes, stirring frequently.\r\nA braiser with cooked ground beef, carrots, onions, peppers, garlic and seasoning. \r\n\r\nAdd Cabbage and Liquid:\r\nAdd the chopped cabbage, apple cider vinegar or lemon juice (if using), and water. Stir well to combine. Reduce the heat to medium-low, cover, and cook for 30 minutes. Stir occasionally to prevent the cabbage from sticking to the bottom of the pan.\r\nA pot with cooked ground beef, vegetables and cabbage on a stove top \r\nCheck for Doneness:\r\nUncover and check the texture of the cabbage. If necessary, increase the heat to medium-high and cook for an additional 5–7 minutes to evaporate excess liquid and finish cooking.\r\nA braiser with cooked ground meat and cabbage dish on a stove top \r\nGarnish and Serve:\r\nSprinkle with chopped parsley or fresh herbs before serving.","calories":360,"protein_g":23.7,"carbs_g":14.9,"sugar_g":7.3,"image_url":"https://www.themealdb.com/images/media/meals/brmxra1782681940.jpg","external_id":"53488","ingredients":[{"id":1456,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":1457,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1458,"name":"Onion","quantity":"1 small","unit":""},{"id":1459,"name":"Carrots","quantity":"2 medium","unit":""},{"id":1460,"name":"Red Pepper","quantity":"1 medium","unit":""},{"id":1461,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":1462,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":1463,"name":"Salt","quantity":"1/2 tbs","unit":""},{"id":1464,"name":"Black Pepper","quantity":"1/2 tbs","unit":""},{"id":1465,"name":"Smoked Paprika","quantity":"1 tsp","unit":""},{"id":1466,"name":"Ground Cumin","quantity":"1/4 tsp","unit":""},{"id":1467,"name":"Cabbage","quantity":"1/2","unit":""},{"id":1468,"name":"Apple Cider Vinegar","quantity":"1 tsp","unit":""},{"id":1469,"name":"Water","quantity":"1 cup","unit":""},{"id":1470,"name":"Parsley","quantity":"2 tbs chopped","unit":""}]},{"id":119,"title":"Carbonada Criolla","source":"seeded","protein_type":"beef","prep_time_minutes":95,"instructions":"Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside.\r\nSauté Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes.\r\nSimmer: Return the beef to the pot. Add broth and dried apricots. Season with salt and pepper. Simmer for 1-2 hours, until the beef is tender.\r\nServe: Enjoy hot, with a crusty piece of bread.\r\nPro Tips:\r\n\r\nBrown the beef in batches to ensure it gets a good sear, which adds depth to the stew's flavor.\r\nAdding the fruits towards the end of cooking preserves their texture and adds a subtle sweetness to the dish.","calories":450,"protein_g":35.0,"carbs_g":48.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/8b2msz1763074897.jpg","external_id":"53141","ingredients":[{"id":1471,"name":"Beef","quantity":"500g","unit":""},{"id":1472,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1473,"name":"Carrots","quantity":"2 chopped","unit":""},{"id":1474,"name":"Potatoes","quantity":"2 chopped","unit":""},{"id":1475,"name":"Pumpkin","quantity":"1 small","unit":""},{"id":1476,"name":"Dried Apricots","quantity":"100g","unit":""},{"id":1477,"name":"Beef Stock","quantity":"2 Litres","unit":""},{"id":1478,"name":"Salt","quantity":"To taste","unit":""},{"id":1479,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":120,"title":"Cevapi Sausages","source":"seeded","protein_type":"beef","prep_time_minutes":100,"instructions":"Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.\r\nMix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.\r\nTake portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.\r\nGrill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.\r\nServe hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.","calories":520,"protein_g":38.0,"carbs_g":12.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/vc08jn1628769553.jpg","external_id":"53055","ingredients":[{"id":1480,"name":"Minced Beef","quantity":"500g","unit":""},{"id":1481,"name":"Minced Pork","quantity":"250g","unit":""},{"id":1482,"name":"Onion","quantity":"1","unit":""},{"id":1483,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":1484,"name":"Parsley","quantity":"3 tblsp chopped","unit":""},{"id":1485,"name":"Paprika","quantity":"1 tbs","unit":""},{"id":1486,"name":"Baking Powder","quantity":"3/4 teaspoon","unit":""},{"id":1487,"name":"Breadcrumbs","quantity":"2 tbs","unit":""},{"id":1488,"name":"Water","quantity":"3 tbs","unit":""},{"id":1489,"name":"Vegetable Stock Cube","quantity":"1","unit":""},{"id":1490,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1491,"name":"Pepper","quantity":"1 tsp","unit":""}]},{"id":121,"title":"Chivito sandwich","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"For the brioche buns heat the milk with the butter and molasses until the butter has melted. Add the cold water and egg to this mix.\r\n\r\n2\r\nIn a large bowl place flour, salt and yeast and mix. Then add the milk and water mix and stir with a wooden spoon until combined. You don't have to knead the dough, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough. Cover with a damp towel and stick in the fridge overnight.\r\n\r\n3\r\nThe next morning knead dough on a generously floured surface for a little and cut into eight equal pieces. Shape these into balls and place on a baking sheet lined with parchment paper. Cover again with damp towel and let rise for about an hour or until double in size.\r\n\r\n4\r\nHeat oven to 220 degrees Celsius. Brush the buns with either milk, heavy cream or egg wash and sprinkle with sesame seeds, if desired. Bake for about 15-20min or until golden. Let cool.\r\n\r\n5\r\nFor the toppings chop the onions and sauté in a bit of butter, let caramelize, this may take ten to 15 minutes, stir occasionally. Rub the steaks with a bit of garlic and then grill or fry the steaks, the bacon, and eggs with salt and pepper, toast the buns after having cut in half. Spread mustard on one bun half, layer each chivito with steak, a slice of ham, a slice of cheese, one bacon stripe, a tomato slice, and some lettuce. Place fried egg on top and sprinkle generously with chimichurri and some onions right before serving.","calories":780,"protein_g":42.0,"carbs_g":55.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/j80gmw1764372176.jpg","external_id":"53319","ingredients":[{"id":1492,"name":"Milk","quantity":"80g","unit":""},{"id":1493,"name":"Butter","quantity":"60g","unit":""},{"id":1494,"name":"Molasses","quantity":"1 tablespoon","unit":""},{"id":1495,"name":"Water","quantity":"220g","unit":""},{"id":1496,"name":"Egg","quantity":"9","unit":""},{"id":1497,"name":"Bread Flour","quantity":"500g","unit":""},{"id":1498,"name":"Salt","quantity":"10g","unit":""},{"id":1499,"name":"Yeast","quantity":"10g","unit":""},{"id":1500,"name":"Egg Wash","quantity":"Splash","unit":""},{"id":1501,"name":"Sesame Seed","quantity":"Sprinkling","unit":""},{"id":1502,"name":"Onion","quantity":"4","unit":""},{"id":1503,"name":"Sirloin steak","quantity":"8","unit":""},{"id":1504,"name":"Garlic","quantity":"To serve","unit":""},{"id":1505,"name":"Bacon","quantity":"8","unit":""},{"id":1506,"name":"Ham","quantity":"8 slices","unit":""},{"id":1507,"name":"Mozzarella","quantity":"8 slices","unit":""},{"id":1508,"name":"Tomato","quantity":"4","unit":""},{"id":1509,"name":"Lettuce","quantity":"1/4","unit":""},{"id":1510,"name":"Mustard","quantity":"To serve","unit":""},{"id":1511,"name":"Chimichurri sauce","quantity":"To serve","unit":""}]},{"id":122,"title":"Chivito uruguayo","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"Crush the meat so that it is finite and we put it on a griddle to brown. Put the eggs, bacon and ham to fry.\r\nCut the bread in half, put the beef brisket, the fried eggs, the bacon, the ham, the mozzarella, the tomato and the lettuce. Cover with the other half of the bread and serve.","calories":650,"protein_g":36.0,"carbs_g":40.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/n7qnkb1630444129.jpg","external_id":"53063","ingredients":[{"id":1512,"name":"Beef Brisket","quantity":"2","unit":""},{"id":1513,"name":"Bread","quantity":"2","unit":""},{"id":1514,"name":"Lettuce","quantity":"1","unit":""},{"id":1515,"name":"Tomato","quantity":"1","unit":""},{"id":1516,"name":"Ham","quantity":"100g","unit":""},{"id":1517,"name":"Mozzarella","quantity":"100g","unit":""},{"id":1518,"name":"Bacon","quantity":"100g","unit":""},{"id":1519,"name":"Egg","quantity":"1","unit":""},{"id":1520,"name":"Onion","quantity":"1","unit":""},{"id":1521,"name":"Pepper","quantity":"1","unit":""}]},{"id":123,"title":"Classic Tourtière","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned.\r\nAdd the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.\r\nPreheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash.\r\nBake tourtière for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.\r\nServes: 8-10 (makes 2 9-inch pies)","calories":580,"protein_g":26.0,"carbs_g":38.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/0sd7ac1764787957.jpg","external_id":"53343","ingredients":[{"id":1522,"name":"Canola Oil","quantity":"2 tablespoons","unit":""},{"id":1523,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1524,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1525,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1526,"name":"Ground Pork","quantity":"1 lb","unit":""},{"id":1527,"name":"Dried Leaves Of Summer Savoury","quantity":"1 tsp","unit":""},{"id":1528,"name":"Salt","quantity":"To taste","unit":""},{"id":1529,"name":"Pepper","quantity":"To taste","unit":""},{"id":1530,"name":"Ground Clove","quantity":"1/2 tsp","unit":""},{"id":1531,"name":"Ground Nutmeg","quantity":"1/2 tsp","unit":""},{"id":1532,"name":"Bay Leaf","quantity":"1","unit":""},{"id":1533,"name":"Beef Stock","quantity":"1 cup","unit":""},{"id":1534,"name":"Russet Potato","quantity":"1 small","unit":""},{"id":1535,"name":"Shortcrust Pastry","quantity":"4","unit":""},{"id":1536,"name":"Egg","quantity":"1 beaten","unit":""}]},{"id":124,"title":"Corned Beef and Cabbage","source":"seeded","protein_type":"beef","prep_time_minutes":180,"instructions":"1\r\n\r\nPlace corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.\r\n\r\n2\r\n\r\nAdd whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.\r\n\r\n3\r\n\r\nPlace vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.","calories":610,"protein_g":44.0,"carbs_g":32.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/xb97a81583266727.jpg","external_id":"52998","ingredients":[{"id":1537,"name":"Beef Brisket","quantity":"3 Lbs","unit":""},{"id":1538,"name":"Small Potatoes","quantity":"10","unit":""},{"id":1539,"name":"Carrots","quantity":"5","unit":""},{"id":1540,"name":"Cabbage","quantity":"1 head","unit":""}]},{"id":125,"title":"Corned Beef and Cabbage – Jamaican Style","source":"seeded","protein_type":"beef","prep_time_minutes":20,"instructions":"Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.\r\nAdd garlic and stir for about 1 minute.\r\nAdd shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.\r\nAdd corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.\r\nServe with white rice, bread, or on its own.","calories":310,"protein_g":18.0,"carbs_g":14.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/kdz63q1764793442.jpg","external_id":"53350","ingredients":[{"id":1541,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":1542,"name":"Cabbage","quantity":"1/2","unit":""},{"id":1543,"name":"Green Pepper","quantity":"1 chopped","unit":""},{"id":1544,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1545,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1546,"name":"Corned Beef","quantity":"12 ounces","unit":""},{"id":1547,"name":"Plum Tomatoes","quantity":"2 chopped","unit":""},{"id":1548,"name":"Thyme","quantity":"2 sprigs","unit":""},{"id":1549,"name":"Tomato Ketchup","quantity":"1 tablespoon","unit":""},{"id":1550,"name":"Salt","quantity":"To taste","unit":""},{"id":1551,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":126,"title":"Corned Beef Hash","source":"seeded","protein_type":"beef","prep_time_minutes":30,"instructions":"Sauté the onions:\r\nHeat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.\r\n\r\nAdd the potatoes and corned beef:\r\nMix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.\r\n\r\n\r\nCook until browned and then flip:\r\nDo not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.\r\n\r\nUse a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.\r\n\r\nIf there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.\r\n\r\nStir in the parsley and season:\r\nRemove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.","calories":420,"protein_g":22.0,"carbs_g":30.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/vz94r81760534692.jpg","external_id":"53096","ingredients":[{"id":1552,"name":"Unsalted Butter","quantity":"3  tablespoons","unit":""},{"id":1553,"name":"Onion","quantity":"1 medium chopped","unit":""},{"id":1554,"name":"Corned Beef","quantity":"3 Cups","unit":""},{"id":1555,"name":"Potatoes","quantity":"3 chopped","unit":""},{"id":1556,"name":"Kosher Salt","quantity":"Dash","unit":""},{"id":1557,"name":"Black Pepper","quantity":"Dash","unit":""},{"id":1558,"name":"Freshly Chopped Parsley","quantity":"Chopped","unit":""}]},{"id":127,"title":"Croatian Bean Stew","source":"seeded","protein_type":"beef","prep_time_minutes":40,"instructions":"Heat the oil in a pan. Add the chopped vegetables and sauté until tender. Take a pot, empty the beans together with the vegetables into it, put the sausages inside and cook for further 20 minutes on a low heat. Or, put it in an oven and bake it at a temperature of 180ºC/350ºF for 30 minutes. This dish is even better reheated the next day.","calories":480,"protein_g":24.0,"carbs_g":32.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/tnwy8m1628770384.jpg","external_id":"53058","ingredients":[{"id":1559,"name":"Cannellini Beans","quantity":"2 cans","unit":""},{"id":1560,"name":"Vegetable Oil","quantity":"3 tbs","unit":""},{"id":1561,"name":"Tomatoes","quantity":"2 cups","unit":""},{"id":1562,"name":"Challots","quantity":"5","unit":""},{"id":1563,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":1564,"name":"Parsley","quantity":"Pinch","unit":""},{"id":1565,"name":"Chorizo","quantity":"1/2 kg chopped","unit":""}]},{"id":128,"title":"Croatian lamb peka","source":"seeded","protein_type":"beef","prep_time_minutes":120,"instructions":"Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7\r\nIf you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.\r\nChunks of chopped lamb of a red chopping board\r\nMake oil marinade -\r\nMix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.\r\nolive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka\r\nAdd potatoes and vegetables into a large lidded casserole dish.\r\nChopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan\r\nPlace diced lamb on top of the vegetables, pour the marinade and wine over the top.\r\nChunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan\r\nAdd the rosemary, thyme and sage, trying to keep the herbs on top.\r\nSo you can easily remove the herb stalks once cooked.\r\nChunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan\r\nPlace lid on the casserole dish and cook for 1hr 30 minute\r\nIf you do not have a lid cover very well with kitchen foil\r\nCast iron dish with lid on in the oven\r\nTake the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.\r\nCook for a further 20-30 mins.\r\nCooked Croatian Lamb Peka in a cast iron pan in the oven\r\nServe with fresh homemade bread to dip into the juices.","calories":550,"protein_g":34.0,"carbs_g":38.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/pn59o51628769837.jpg","external_id":"53056","ingredients":[{"id":1566,"name":"Potatoes","quantity":"600g","unit":""},{"id":1567,"name":"Courgettes","quantity":"1 chopped","unit":""},{"id":1568,"name":"Carrots","quantity":"1 chopped","unit":""},{"id":1569,"name":"Green Pepper","quantity":"1 chopped","unit":""},{"id":1570,"name":"Aubergine","quantity":"1 small","unit":""},{"id":1571,"name":"Onion","quantity":"1 Large Chopped","unit":""},{"id":1572,"name":"Lamb Shoulder","quantity":"800g","unit":""},{"id":1573,"name":"Garlic Sauce","quantity":"1 tbs","unit":""},{"id":1574,"name":"Tomato Puree","quantity":"1 tbs","unit":""},{"id":1575,"name":"Olive Oil","quantity":"80 ml","unit":""},{"id":1576,"name":"Thyme","quantity":"Sprinking","unit":""},{"id":1577,"name":"White Wine","quantity":"250ml","unit":""},{"id":1578,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":129,"title":"Cumberland Pie","source":"seeded","protein_type":"beef","prep_time_minutes":180,"instructions":"step 1\r\nHeat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.\r\n\r\nstep 2\r\nGradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.\r\n\r\nstep 3\r\nMeanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.\r\n\r\nstep 4\r\nTransfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.\r\n\r\nstep 5\r\nIncrease oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.","calories":650,"protein_g":45.0,"carbs_g":40.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/pvfkz61761595976.jpg","external_id":"53098","ingredients":[{"id":1579,"name":"Celery","quantity":"2","unit":""},{"id":1580,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1581,"name":"Carrots","quantity":"2 large","unit":""},{"id":1582,"name":"Bay Leaves","quantity":"5","unit":""},{"id":1583,"name":"Thyme","quantity":"3","unit":""},{"id":1584,"name":"Vegetable Oil","quantity":"2 tblsp","unit":""},{"id":1585,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":1586,"name":"Flour","quantity":"2 tablespoons","unit":""},{"id":1587,"name":"Tomato Puree","quantity":"2 tblsp","unit":""},{"id":1588,"name":"Worcestershire Sauce","quantity":"2 tablespoons","unit":""},{"id":1589,"name":"Beef Stock Cubes","quantity":"2","unit":""},{"id":1590,"name":"Feather blade beef","quantity":"800g","unit":""},{"id":1591,"name":"Potatoes","quantity":"800g","unit":""},{"id":1592,"name":"Mature Cheddar","quantity":"25g","unit":""},{"id":1593,"name":"Parmesan Cheese","quantity":"25g","unit":""}]},{"id":130,"title":"Drunken noodles (pad kee mao)","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"step 1\r\nPrepare the noodles following pack instructions, then drain and set aside. Combine all the ingredients for the sauce in a small bowl or jug, and set aside.\r\n\r\nstep 2\r\nHeat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and add the sauce. Stir-fry for another 1-2 mins until well combined and piping hot.\r\n\r\nstep 3\r\nStir through the basil and turn off the heat. Serve immediately to avoid overcooking.","calories":520,"protein_g":25.0,"carbs_g":55.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/2wx8cm1763373419.jpg","external_id":"53193","ingredients":[{"id":1594,"name":"Flat Rice Noodles","quantity":"200g","unit":""},{"id":1595,"name":"Vegetable Oil","quantity":"2 tblsp","unit":""},{"id":1596,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":1597,"name":"Birds-eye Chillies","quantity":"3 chopped","unit":""},{"id":1598,"name":"Sirloin steak","quantity":"225g","unit":""},{"id":1599,"name":"Broccoli","quantity":"100g","unit":""},{"id":1600,"name":"Basil Leaves","quantity":"Handful","unit":""},{"id":1601,"name":"Soy Sauce","quantity":"4 tbsp","unit":""},{"id":1602,"name":"Oyster Sauce","quantity":"4 tbsp","unit":""},{"id":1603,"name":"Fish Sauce","quantity":"1 teaspoon","unit":""},{"id":1604,"name":"Sugar","quantity":"1 tblsp","unit":""}]},{"id":131,"title":"Egyptian Fatteh","source":"seeded","protein_type":"beef","prep_time_minutes":50,"instructions":"To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.\r\nThen add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.\r\nTo prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.\r\nTo prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.\r\nNow take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top.\r\nTo prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.\r\nTo fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.\r\nSpoon this atop the rice and serve. Enjoy!","calories":750,"protein_g":35.0,"carbs_g":85.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/rlwcc51598734603.jpg","external_id":"53031","ingredients":[{"id":1605,"name":"Beef","quantity":"1lb","unit":""},{"id":1606,"name":"Onion","quantity":"1","unit":""},{"id":1607,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":1608,"name":"Tomatoes","quantity":"2","unit":""},{"id":1609,"name":"Garlic Clove","quantity":"4","unit":""},{"id":1610,"name":"Tomato Puree","quantity":"1 tbs","unit":""},{"id":1611,"name":"Rice","quantity":"2 cups","unit":""},{"id":1612,"name":"Noodles","quantity":"1/4 cup","unit":""},{"id":1613,"name":"Butter","quantity":"1/4 cup","unit":""},{"id":1614,"name":"Olive Oil","quantity":"2 cups","unit":""},{"id":1615,"name":"Pita Bread","quantity":"1","unit":""},{"id":1616,"name":"Cumin","quantity":"1 tbs","unit":""},{"id":1617,"name":"White Wine Vinegar","quantity":"3 tbs","unit":""},{"id":1618,"name":"Salt","quantity":"To taste","unit":""},{"id":1619,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":132,"title":"Empanadas","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.\r\nPrepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives.\r\nAssemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges.\r\nCook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.\r\nPro Tips:\r\n\r\nFor a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation.\r\nSeal the edges of the empanadas with a fork to ensure they do not open during baking or frying.","calories":680,"protein_g":30.0,"carbs_g":60.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/q99te31763075494.jpg","external_id":"53134","ingredients":[{"id":1620,"name":"All purpose flour","quantity":"500g","unit":""},{"id":1621,"name":"Butter","quantity":"200g","unit":""},{"id":1622,"name":"Water","quantity":"120ml","unit":""},{"id":1623,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1624,"name":"Ground Beef","quantity":"500g","unit":""},{"id":1625,"name":"Onion","quantity":"2 chopped","unit":""},{"id":1626,"name":"Egg","quantity":"4 Chopped","unit":""},{"id":1627,"name":"Green Olives","quantity":"100g","unit":""},{"id":1628,"name":"Cumin","quantity":"1 teaspoon","unit":""},{"id":1629,"name":"Paprika","quantity":"1 teaspoon","unit":""},{"id":1630,"name":"Salt","quantity":"To taste","unit":""},{"id":1631,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":133,"title":"Golabki (cabbage roll)","source":"seeded","protein_type":"beef","prep_time_minutes":90,"instructions":"Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.\r\n\r\nRemove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.\r\n\r\nMelt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.\r\n\r\nStir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.\r\n\r\nPreheat oven to 350 degrees F (175 degrees C).\r\n\r\nPlace about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.\r\n\r\nWhisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.\r\n\r\nBake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.","calories":550,"protein_g":32.0,"carbs_g":45.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/q8sp3j1593349686.jpg","external_id":"53021","ingredients":[{"id":1632,"name":"Cabbage","quantity":"1","unit":""},{"id":1633,"name":"Butter","quantity":"2 tbs","unit":""},{"id":1634,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1635,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1636,"name":"Ground Pork","quantity":"1/2 lb","unit":""},{"id":1637,"name":"Rice","quantity":"1 1/2 cups","unit":""},{"id":1638,"name":"Garlic","quantity":"1 tsp","unit":""},{"id":1639,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1640,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":1641,"name":"Tomato Puree","quantity":"3 cans","unit":""}]},{"id":134,"title":"Irish stew","source":"seeded","protein_type":"beef","prep_time_minutes":120,"instructions":"Heat the oven to 180C/350F/gas mark 4. Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked. Drain and set aside.\r\n\r\nSeason the lamb with a teaspoon of salt and some black pepper. Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat. Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides. Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.\r\n\r\nLower the heat to medium and add a tablespoon of oil to the pan. Add the shallots and fry for four minutes, until caramelised. Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.\r\n\r\nOnce all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil on a high heat for about three minutes.\r\n\r\nTip the lamb, vegetables and whole wheat back into the pot, and add the stock. Cover and boil for five minutes, then transfer to the oven for an hour and a half.\r\n\r\nRemove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.","calories":820,"protein_g":55.0,"carbs_g":50.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/sxxpst1468569714.jpg","external_id":"52781","ingredients":[{"id":1642,"name":"whole wheat","quantity":"300g soaked overnight in water","unit":""},{"id":1643,"name":"lamb loin chops","quantity":"2kg cut into 3cm cubes","unit":""},{"id":1644,"name":"olive oil","quantity":"120ml","unit":""},{"id":1645,"name":"shallots","quantity":"24 Skinned","unit":""},{"id":1646,"name":"Carrots","quantity":"4 large","unit":""},{"id":1647,"name":"turnips","quantity":"2","unit":""},{"id":1648,"name":"celeriac","quantity":"1","unit":""},{"id":1649,"name":"charlotte potatoes","quantity":"350g","unit":""},{"id":1650,"name":"white wine","quantity":"150ml","unit":""},{"id":1651,"name":"caster sugar","quantity":"1 tsp","unit":""},{"id":1652,"name":"fresh thyme","quantity":"4 sprigs","unit":""},{"id":1653,"name":"oregano","quantity":"4 sprigs","unit":""},{"id":1654,"name":"chicken stock","quantity":"450ml","unit":""}]},{"id":135,"title":"Jamaican Beef Patties","source":"seeded","protein_type":"beef","prep_time_minutes":90,"instructions":"Make the Pastry Dough\r\n\r\nTo a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly.\r\nRub shortening into flour until there are small pieces of shortening completely covered with flour.\r\nPour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough.\r\nAt this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it.\r\nAlternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling.\r\nMake the Filling\r\n\r\nAdd ground beef to a large bowl. Sprinkle in allspice and black pepper. Mix together and set aside.\r\nHeat oil in a skillet until hot.\r\nAdd onions and sauté until translucent. Add hot pepper, garlic and thyme and continue to sauté for another minute. Add 1/4 teaspoon salt.\r\nAdd seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.\r\nAdd ketchup and more salt to taste.\r\nPour in 2 cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.\r\nFold in green onions. Remove from heat and let cool completely.\r\nAssemble the Patties\r\n\r\nBeat the egg and water together to make an egg wash. Set aside.\r\nNow you can prepare the dough in two ways.\r\nFirst Method: Flour the work surface and rolling pin. If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle. Take a bowl with a wide rim (about 5 inches) and cut out three circles.\r\n\r\nPlace about 3 heaping tablespoons of the filling onto 1/2 of each circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal. \r\n\r\nTake a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.\r\nSecond Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time. Roll it out on a floured surface into a 5-inch circle or a little larger. Don’t worry if the edges are not perfect.\r\n\r\nPlace 3 heaping tablespoons of the filling on one side of the circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal.\r\n\r\nTake a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.\r\n\r\nFrying and Serving the Patties\r\n\r\nAfter forming the patties, place the pans in the refrigerator while you heat the oven to 350 F.\r\nJust before adding the pans with the patties to the oven, brush the patties with egg wash.\r\nBake patties for 30 minutes or until golden brown.\r\nCool on wire racks.\r\nServe warm.","calories":700,"protein_g":38.0,"carbs_g":65.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wsqqsw1515364068.jpg","external_id":"52938","ingredients":[{"id":1655,"name":"Plain Flour","quantity":"4 cups","unit":""},{"id":1656,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1657,"name":"Curry Powder","quantity":"1 tsp","unit":""},{"id":1658,"name":"Butter","quantity":"250g","unit":""},{"id":1659,"name":"Water","quantity":"1 cup","unit":""},{"id":1660,"name":"Minced Beef","quantity":"900g","unit":""},{"id":1661,"name":"Allspice","quantity":"1 tsp","unit":""},{"id":1662,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":1663,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":1664,"name":"Onions","quantity":"1 cup","unit":""},{"id":1665,"name":"Red Pepper","quantity":"Ground","unit":""},{"id":1666,"name":"Garlic","quantity":"2 tsp ground","unit":""},{"id":1667,"name":"Thyme","quantity":"1 tbs","unit":""},{"id":1668,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":1669,"name":"Tomato Ketchup","quantity":"2 tbs","unit":""},{"id":1670,"name":"Water","quantity":"2 cups","unit":""},{"id":1671,"name":"Onions","quantity":"1/2 cup","unit":""},{"id":1672,"name":"Egg","quantity":"1 beaten","unit":""},{"id":1673,"name":"Water","quantity":"1 tbs","unit":""},{"id":1674,"name":"Water","quantity":"1/4 cup","unit":""}]},{"id":136,"title":"Jiggs Dinner","source":"seeded","protein_type":"beef","prep_time_minutes":150,"instructions":"The night before, break salt beef into big chunks and soak in water overnight, at least 8-10 hours. Put split peas into a bowl and cover with water to soak overnight.\r\nDrain the salt beef and place it into a large stockpot. Cover with fresh water, at least 6-7 litres. Place the split peas into a pease pudding canvas bag or triple layer of cheesecloth and tie, making sure to leave room for peas to expand inside the bag.\r\nPut the bag inside the pot, tying the strings to the outside handle so it doesn't stick to the bottom of the pot with the salt beef. Bring to a boil, then lower the heat and simmer for 2 hours.\r\nRemove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.\r\nAdd your cabbage to the pot and boil for 20 more minutes. Then add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.\r\nRemove salt beef and vegetables from the pot and put them on a platter.\r\nUse the cooking liquid in two ways; as a pot liquor which some people like to drink or reduce it to make a jus or gravy to pour over the meal.","calories":610,"protein_g":42.0,"carbs_g":58.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/z1tfnw1764443171.jpg","external_id":"53335","ingredients":[{"id":1675,"name":"Beef","quantity":"2 Lbs","unit":""},{"id":1676,"name":"Yellow Split Peas","quantity":"1 cup","unit":""},{"id":1677,"name":"Cabbage","quantity":"1 head","unit":""},{"id":1678,"name":"Carrots","quantity":"6","unit":""},{"id":1679,"name":"Turnips","quantity":"1 large","unit":""},{"id":1680,"name":"Potatoes","quantity":"8","unit":""},{"id":1681,"name":"Butter","quantity":"3  tablespoons","unit":""},{"id":1682,"name":"Black Pepper","quantity":"To taste","unit":""}]},{"id":137,"title":"Karbonader (Lean Beef Patties) with Caramelized Onions","source":"seeded","protein_type":"beef","prep_time_minutes":35,"instructions":"Grate half an onion and set aside. Slice the rest of the onions and fry in butter on low/medium heat until caramelized.\r\n▢\r\nIn a bowl, mix together ground beef, grated onion, salt, pepper, nutmeg, potato/corn starch, and water.\r\n▢\r\nForm into a sausage and cut 6 patties. Using a knife make a light grid pattern in each patty.\r\n▢\r\nBrown both sides of the karbonader in butter on high heat, then turn down to low heat and fry for another 2 – 3 minutes.\r\n▢\r\nServe the karbonader and onions with potatoes, stewed peas, and brown sauce for dinner, or on a slice of bread for lunch or a snack.","calories":480,"protein_g":34.0,"carbs_g":12.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/0bpjb11763075817.jpg","external_id":"53125","ingredients":[{"id":1683,"name":"Onion","quantity":"2","unit":""},{"id":1684,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":1685,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1686,"name":"Salt","quantity":"1/2 teaspoon","unit":""},{"id":1687,"name":"Pepper","quantity":"1/2 teaspoon","unit":""},{"id":1688,"name":"Nutmeg","quantity":"1/2 teaspoon","unit":""},{"id":1689,"name":"Cornstarch","quantity":"1/2 tbs","unit":""},{"id":1690,"name":"Water","quantity":"50 ml","unit":""},{"id":1691,"name":"Butter","quantity":"2 tblsp","unit":""}]},{"id":138,"title":"Kenyan Beef Curry","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Bring the 4 cups of water to a boil in a Dutch oven or soup pot. Add the beef, garlic, and ginger, and stir well. Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes. If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in.\r\nRemove from the heat, and drain, but reserve the excess water for later.\r\nReturn the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil. Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.\r\nAdd the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes.\r\nAdd the drained beef to the tomato and onion mixture, and stir well. Continue cooking over medium heat for 5 minutes, stirring occasionally.\r\nAdd the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well.\r\nAdd back the excess water that was used for cooking the beef, along with enough extra water to cover. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened. Add additional water if your beef curry begins to dry and stick, or if would like your curry to have more of a soupy consistency.\r\nWhen the beef curry is ready, remove from the heat, give it a taste, and adjust the seasonings as desired. Garnish with fresh chilis and cilantro.","calories":450,"protein_g":40.0,"carbs_g":15.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/lqampv1762325397.jpg","external_id":"53112","ingredients":[{"id":1692,"name":"Water","quantity":"4 cups","unit":""},{"id":1693,"name":"Sirloin Steak tips","quantity":"2 Lbs","unit":""},{"id":1694,"name":"Garlic Clove","quantity":"4","unit":""},{"id":1695,"name":"Ground Ginger","quantity":"2 teaspoons","unit":""},{"id":1696,"name":"Oil","quantity":"2 tblsp","unit":""},{"id":1697,"name":"Red Onions","quantity":"2 medium","unit":""},{"id":1698,"name":"Tomato","quantity":"4","unit":""},{"id":1699,"name":"Paprika","quantity":"2 tblsp","unit":""},{"id":1700,"name":"Black Pepper","quantity":"1/2 teaspoon","unit":""},{"id":1701,"name":"Curry Powder","quantity":"2 teaspoons","unit":""},{"id":1702,"name":"Tomato Puree","quantity":"4 tablespoons","unit":""},{"id":1703,"name":"Salt","quantity":"Dash","unit":""},{"id":1704,"name":"Chilli","quantity":"1","unit":""},{"id":1705,"name":"Cilantro","quantity":"Leaves","unit":""}]},{"id":139,"title":"Lakra me Mish Cabbage and Meat Stew","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"1\r\nCooking\r\nAdd some olive oil to a saute pan or saucepan (one with a lid). One heated add in the onions, diced beef, red peppers and fry for 5 minutes stirring occasionally. The meat should be fully browned.\r\n2\r\nAdd the paprika, tomato puree, chilli flakes and season with salt and pepper. Mix together and continue to fry for 2 minutes.\r\n3\r\nAdd the cabbage and stir the mixture together. Fry the mixture while stirring occasionally for 3-5 minutes. Most of the oil should have burned away.\r\n4\r\nPour the boiling water into the pan, ensuring that the water level completely covers the cabbage, plus about 1 inch above it. Put on the lid and bring to the boil.\r\n5\r\nLeave to simmer for 2.5 hours. The stew is ready when the cabbage is soft and meat tender.\r\n6\r\nServing\r\nServe into wide bowls and leave to cool for 5 minutes.","calories":350,"protein_g":32.0,"carbs_g":15.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/mobh1l1779648766.jpg","external_id":"53412","ingredients":[{"id":1706,"name":"Beef","quantity":"500g","unit":""},{"id":1707,"name":"Cabbage","quantity":"1 Diced","unit":""},{"id":1708,"name":"Paprika","quantity":"2 tsp","unit":""},{"id":1709,"name":"Tomato Puree","quantity":"3 tsp","unit":""},{"id":1710,"name":"Red Pepper","quantity":"2 diced","unit":""},{"id":1711,"name":"Onion","quantity":"1 Diced","unit":""},{"id":1712,"name":"Chilli Flakes","quantity":"1/4 tsp","unit":""},{"id":1713,"name":"Salt","quantity":"Pinch","unit":""},{"id":1714,"name":"Pepper","quantity":"Pinch","unit":""},{"id":1715,"name":"Olive Oil","quantity":"Splash","unit":""},{"id":1716,"name":"Boiling Water","quantity":"1 L","unit":""}]},{"id":140,"title":"Lemongrass beef stew with noodles","source":"seeded","protein_type":"beef","prep_time_minutes":110,"instructions":"step 1\r\nPut the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.\r\n\r\nstep 2\r\nJust before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.","calories":420,"protein_g":25.0,"carbs_g":30.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/ntafxw1763586291.jpg","external_id":"53211","ingredients":[{"id":1717,"name":"Ginger","quantity":"1 tablespoon chopped","unit":""},{"id":1718,"name":"Garlic Clove","quantity":"2 chopped","unit":""},{"id":1719,"name":"Lemongrass Stalks","quantity":"3","unit":""},{"id":1720,"name":"Coriander Leaves","quantity":"2 tblsp","unit":""},{"id":1721,"name":"Red Chilli","quantity":"2 sliced","unit":""},{"id":1722,"name":"Vegetable Oil","quantity":"2 tblsp","unit":""},{"id":1723,"name":"Beef","quantity":"250g","unit":""},{"id":1724,"name":"Soy Sauce","quantity":"2 tblsp","unit":""},{"id":1725,"name":"Five Spice Powder","quantity":"1 tsp","unit":""},{"id":1726,"name":"Brown Sugar","quantity":"1 tsp","unit":""},{"id":1727,"name":"Beef Stock","quantity":"400ml","unit":""},{"id":1728,"name":"Rice Noodles","quantity":"100g","unit":""},{"id":1729,"name":"Lime","quantity":"To serve","unit":""}]},{"id":141,"title":"Ma Po Tofu","source":"seeded","protein_type":"beef","prep_time_minutes":30,"instructions":"Add a small pinch of salt and sesame oil to minced beef. Mix well and set aside.\r\nMix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch.\r\nCut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.\r\nGet a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in.\r\nFry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then mix pepper flakes in.\r\nAdd water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and beef.Slow the heat after boiling and then simmer for 6-8 minutes. Then add chopped garlic greens.\r\nStir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. By the way, if you feel it is too spicy, add some sugar can milder the taste. But be carefully as the broth is very hot at this point.\r\nTransfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.\r\nServe immediately with steamed rice.","calories":310,"protein_g":18.0,"carbs_g":12.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/1525874812.jpg","external_id":"52947","ingredients":[{"id":1730,"name":"Tofu","quantity":"450g","unit":""},{"id":1731,"name":"Minced Beef","quantity":"100g","unit":""},{"id":1732,"name":"Sesame Seed Oil","quantity":"1/2 tbs","unit":""},{"id":1733,"name":"Doubanjiang","quantity":"1 1/2 tsp","unit":""},{"id":1734,"name":"Fermented Black Beans","quantity":"1/2 tsp","unit":""},{"id":1735,"name":"Pepper","quantity":"1 tbs","unit":""},{"id":1736,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":1737,"name":"Sichuan pepper","quantity":"1/2 tsp","unit":""},{"id":1738,"name":"Soy Sauce","quantity":"1 tbs","unit":""},{"id":1739,"name":"Water","quantity":"400ml","unit":""},{"id":1740,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":1741,"name":"Scallions","quantity":"2 chopped","unit":""},{"id":1742,"name":"Spring Onions","quantity":"4","unit":""},{"id":1743,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":1744,"name":"Ginger","quantity":"4 sliced","unit":""},{"id":1745,"name":"Water","quantity":"2 1/2 tbs","unit":""},{"id":1746,"name":"Cornstarch","quantity":"1 tbs","unit":""}]},{"id":142,"title":"Massaman Beef curry","source":"seeded","protein_type":"beef","prep_time_minutes":55,"instructions":"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.","calories":650,"protein_g":35.0,"carbs_g":40.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/tvttqv1504640475.jpg","external_id":"52827","ingredients":[{"id":1747,"name":"Peanuts","quantity":"85g","unit":""},{"id":1748,"name":"Coconut cream","quantity":"400ml can","unit":""},{"id":1749,"name":"Massaman curry paste","quantity":"4 tbsp","unit":""},{"id":1750,"name":"Beef","quantity":"600g stewing cut into strips","unit":""},{"id":1751,"name":"Potatoes","quantity":"450g waxy","unit":""},{"id":1752,"name":"Onion","quantity":"1 cut thin wedges","unit":""},{"id":1753,"name":"Lime","quantity":"4 leaves","unit":""},{"id":1754,"name":"Cinnamon stick","quantity":"1","unit":""},{"id":1755,"name":"Tamarind paste","quantity":"1 tbsp","unit":""},{"id":1756,"name":"Brown sugar","quantity":"1 tbsp palm or soft light","unit":""},{"id":1757,"name":"Fish Sauce","quantity":"1 tbsp","unit":""},{"id":1758,"name":"chilli","quantity":"1 red deseeded and finely sliced, to serve","unit":""},{"id":1759,"name":"Jasmine Rice","quantity":"to serve","unit":""}]},{"id":143,"title":"Matambre a la Pizza","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"Prepare the Steak: Season the steak with salt and pepper. Grill one side until half-cooked.\r\nAdd Toppings: Spread tomato sauce over the cooked side, then add cheese, oregano, and olives.\r\nFinish Grilling: Grill until the cheese is melted and bubbly.\r\nServe: Slice and serve hot.\r\nPro Tips:\r\n\r\nTenderize the matambre by scoring it lightly on both sides. This helps it cook more evenly and absorb the flavors.\r\nPrecook the matambre on the grill before adding the toppings to ensure it's fully cooked without burning the cheese.","calories":580,"protein_g":45.0,"carbs_g":8.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wf49qs1763075222.jpg","external_id":"53140","ingredients":[{"id":1760,"name":"Beef Flank Steak","quantity":"1 kg","unit":""},{"id":1761,"name":"Tomato Sauce","quantity":"200g","unit":""},{"id":1762,"name":"Mozzarella","quantity":"200g","unit":""},{"id":1763,"name":"Oregano","quantity":"1 tbsp","unit":""},{"id":1764,"name":"Green Olives","quantity":"100g","unit":""},{"id":1765,"name":"Salt","quantity":"To taste","unit":""},{"id":1766,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":144,"title":"Milanesa","source":"seeded","protein_type":"beef","prep_time_minutes":20,"instructions":"Season the Cutlets: Salt and pepper the cutlets.\r\nBread the Cutlets: Dip each cutlet in egg, then coat with a mixture of breadcrumbs, parsley, and garlic.\r\nFry: Heat oil in a large pan over medium heat. Fry the cutlets until golden and cooked through, about 3-4 minutes per side.\r\nServe: Serve hot with lemon wedges or a side salad.\r\nPro Tips:\r\n\r\nFor an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.\r\nGently pound the cutlets to an even thickness for uniform cooking.","calories":480,"protein_g":30.0,"carbs_g":35.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/wdfa171763065079.jpg","external_id":"53135","ingredients":[{"id":1767,"name":"Beef Cutlet","quantity":"4","unit":""},{"id":1768,"name":"Egg","quantity":"2 Beaten","unit":""},{"id":1769,"name":"Breadcrumbs","quantity":"200g","unit":""},{"id":1770,"name":"Parsley","quantity":"2 tbs chopped","unit":""},{"id":1771,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1772,"name":"Salt","quantity":"To taste","unit":""},{"id":1773,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":145,"title":"Minced Beef Pie","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Preheat the oven to 200C/400F/Gas 6.\r\nHeat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.\r\nAdd the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.\r\nRoll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.\r\nCut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.\r\nMake three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.\r\nTo serve, slice into wedges.","calories":620,"protein_g":28.0,"carbs_g":45.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/xwutvy1511555540.jpg","external_id":"52876","ingredients":[{"id":1774,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":1775,"name":"Minced Beef","quantity":"500g","unit":""},{"id":1776,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1777,"name":"Tomato Puree","quantity":"1 tbls","unit":""},{"id":1778,"name":"Plain Flour","quantity":"1 ½ tbsp","unit":""},{"id":1779,"name":"Mushrooms","quantity":"75g","unit":""},{"id":1780,"name":"Beef Stock","quantity":"250ml","unit":""},{"id":1781,"name":"Worcestershire Sauce","quantity":"Dash","unit":""},{"id":1782,"name":"Shortcrust Pastry","quantity":"400g","unit":""},{"id":1783,"name":"Egg Yolks","quantity":"1","unit":""}]},{"id":146,"title":"Mini chilli beef pies","source":"seeded","protein_type":"beef","prep_time_minutes":50,"instructions":"step 1\r\nTo make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.\r\n\r\nstep 2\r\nHeat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.\r\n\r\nstep 3\r\nMeanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.","calories":590,"protein_g":22.0,"carbs_g":52.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/6sarfo1762340107.jpg","external_id":"53109","ingredients":[{"id":1784,"name":"Ready rolled shortcrust pastry","quantity":"450g","unit":""},{"id":1785,"name":"Sunflower Oil","quantity":"1 tablespoon","unit":""},{"id":1786,"name":"Onion","quantity":"1 small","unit":""},{"id":1787,"name":"Hot Chilli Powder","quantity":"2 tsp","unit":""},{"id":1788,"name":"Ground Cumin","quantity":"2 tsp","unit":""},{"id":1789,"name":"Minced Beef","quantity":"250g","unit":""},{"id":1790,"name":"Tomato Puree","quantity":"85g","unit":""},{"id":1791,"name":"Beef Stock","quantity":"150ml","unit":""},{"id":1792,"name":"Ground Cinnamon","quantity":"Pinch","unit":""},{"id":1793,"name":"Kidney Beans","quantity":"200g","unit":""},{"id":1794,"name":"Potatoes","quantity":"1 large","unit":""},{"id":1795,"name":"Sour Cream","quantity":"3  tablespoons","unit":""},{"id":1796,"name":"Chopped Chive","quantity":"2 tablespoons","unit":""}]},{"id":147,"title":"Montreal Smoked Meat","source":"seeded","protein_type":"beef","prep_time_minutes":1440,"instructions":"To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.\r\nRemove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.\r\nTo make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.\r\nFire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.\r\nTransfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.\r\nTransfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.","calories":510,"protein_g":40.0,"carbs_g":3.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/uttupv1511815050.jpg","external_id":"52927","ingredients":[{"id":1797,"name":"Beef Brisket","quantity":"1","unit":""},{"id":1798,"name":"Salt","quantity":"3 tbs","unit":""},{"id":1799,"name":"Black Pepper","quantity":"3 tbs","unit":""},{"id":1800,"name":"Coriander","quantity":"1 tbs","unit":""},{"id":1801,"name":"Sugar","quantity":"1 tbs","unit":""},{"id":1802,"name":"Bay Leaf","quantity":"1 tsp","unit":""},{"id":1803,"name":"Cloves","quantity":"1 tsp","unit":""},{"id":1804,"name":"Black Pepper","quantity":"3 tbs","unit":""},{"id":1805,"name":"Coriander","quantity":"1 tbs","unit":""},{"id":1806,"name":"Paprika","quantity":"1 tbs","unit":""},{"id":1807,"name":"Garlic","quantity":"1 tbs","unit":""},{"id":1808,"name":"Onion","quantity":"1 tbs","unit":""},{"id":1809,"name":"Dill","quantity":"1 tbs","unit":""},{"id":1810,"name":"English Mustard","quantity":"1 tsp","unit":""},{"id":1811,"name":"Celery Salt","quantity":"1 tbs","unit":""},{"id":1812,"name":"Red Pepper Flakes","quantity":"1 tsp","unit":""}]},{"id":148,"title":"Moussaka","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.\r\n\r\nStir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.","calories":450,"protein_g":32.0,"carbs_g":28.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/ctg8jd1585563097.jpg","external_id":"53006","ingredients":[{"id":1813,"name":"Beef","quantity":"500g","unit":""},{"id":1814,"name":"Aubergine","quantity":"1 large","unit":""},{"id":1815,"name":"Greek Yogurt","quantity":"150g","unit":""},{"id":1816,"name":"Egg","quantity":"1 beaten","unit":""},{"id":1817,"name":"Parmesan","quantity":"3 tbs","unit":""},{"id":1818,"name":"Tomato","quantity":"400g","unit":""},{"id":1819,"name":"Tomato Puree","quantity":"4 tbs","unit":""},{"id":1820,"name":"Potatoes","quantity":"350g","unit":""}]},{"id":149,"title":"Mulukhiyah","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Saute the onions in the 3-4 tablespoons olive oil\r\nAdd the beef cubes or the chicken cutlets, sear for 3-4 min on each side\r\nAdd 1 liter of water or just enough to cover the meat\r\nCook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)\r\n\r\nAdd the frozen mulukhyia and stir until it thaws completely and then comes to a boil\r\n\r\nIn another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)\r\n\r\nAdd the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes\r\nAdd salt to taste\r\n\r\nServe with a generous amount of lemon juice.\r\n\r\nYou can serve it with some short grain rice or some pita bread","calories":420,"protein_g":25.5,"carbs_g":18.2,"sugar_g":4.1,"image_url":"https://www.themealdb.com/images/media/meals/x372ug1598733932.jpg","external_id":"53029","ingredients":[{"id":1821,"name":"Mulukhiyah","quantity":"800g","unit":""},{"id":1822,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1823,"name":"Beef","quantity":"300g","unit":""},{"id":1824,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1825,"name":"Water","quantity":"1 Litre","unit":""},{"id":1826,"name":"Garlic Clove","quantity":"1","unit":""},{"id":1827,"name":"Olive Oil","quantity":"1/2 cup","unit":""}]},{"id":150,"title":"Oxtail with broad beans","source":"seeded","protein_type":"beef","prep_time_minutes":50,"instructions":"Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.\r\nAdd the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.","calories":460,"protein_g":32.0,"carbs_g":15.5,"sugar_g":3.8,"image_url":"https://www.themealdb.com/images/media/meals/1520083578.jpg","external_id":"52943","ingredients":[{"id":1828,"name":"Oxtail","quantity":"450g","unit":""},{"id":1829,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1830,"name":"Spring Onions","quantity":"1","unit":""},{"id":1831,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":1832,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":1833,"name":"Scotch Bonnet","quantity":"1 chopped","unit":""},{"id":1834,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":1835,"name":"Fresh Thyme","quantity":"1 chopped","unit":""},{"id":1836,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":1837,"name":"Water","quantity":"350ml","unit":""},{"id":1838,"name":"Broad Beans","quantity":"200g","unit":""},{"id":1839,"name":"Corn Flour","quantity":"1 tbs","unit":""},{"id":1840,"name":"Water","quantity":"2 tbs","unit":""}]},{"id":151,"title":"Pastel de Papas (Chilean Potato Pie)","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.\r\n\r\nWhile the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.\r\n\r\nAdd ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.\r\n\r\nPreheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.\r\n\r\nDrain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.\r\n\r\nSpread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.\r\n\r\nBake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.","calories":510,"protein_g":28.0,"carbs_g":42.5,"sugar_g":5.2,"image_url":"https://www.themealdb.com/images/media/meals/h031jy1782853081.jpg","external_id":"53517","ingredients":[{"id":1841,"name":"Potatoes","quantity":"5 Cups","unit":""},{"id":1842,"name":"Butter","quantity":"2 tablespoons","unit":""},{"id":1843,"name":"Salt","quantity":"To taste","unit":""},{"id":1844,"name":"Eggs","quantity":"2 Beaten","unit":""},{"id":1845,"name":"Vegetable Oil","quantity":"1/2 cup","unit":""},{"id":1846,"name":"Onion","quantity":"1 Diced","unit":""},{"id":1847,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":1848,"name":"Tomato","quantity":"2 diced","unit":""},{"id":1849,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":1850,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1851,"name":"Panquehue Cheese","quantity":"2 tablespoons","unit":""},{"id":1852,"name":"Parsley","quantity":"1/2 tsp","unit":""},{"id":1853,"name":"Cayenne Pepper","quantity":"1 pinch","unit":""},{"id":1854,"name":"Salt","quantity":"To taste","unit":""},{"id":1855,"name":"Black Pepper","quantity":"To taste","unit":""}]},{"id":152,"title":"Paszteciki (Polish Pasties)","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Sift flour and salt into a large mixing bowl.\r\nUse a spoon to push the egg yolk through a fine sieve into the flour.\r\nAdd the raw egg and mix well.\r\nBeat in butter 1 tablespoon at a time.\r\nPlace dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes).\r\nIn a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes).\r\nPut the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible.\r\nMelt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.\r\nCook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.\r\nRemove from heat and let cool, then stir in 1 egg, and season with salt and pepper.\r\nPreheat oven to 350°F.\r\nOn a lightly floured surface, roll the dough out into a 13x8\" rectangle (1/8\" thick).\r\nSpoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.\r\nLightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that.\r\nBrush the short ends with cold water and fold them over the top, enclosing the filling.\r\nPlace pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.\r\nBake in preheated oven until rich golden brown (30 minutes).\r\nSlice pastry diagonally into 1.5\" long pieces and serve as an appetizer or with soup.","calories":480,"protein_g":22.0,"carbs_g":35.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/c9a3l31593261890.jpg","external_id":"53017","ingredients":[{"id":1856,"name":"Flour","quantity":"1 cup","unit":""},{"id":1857,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":1858,"name":"Egg","quantity":"1 Yolk","unit":""},{"id":1859,"name":"Egg","quantity":"1","unit":""},{"id":1860,"name":"Butter","quantity":"5 tbs","unit":""},{"id":1861,"name":"Butter","quantity":"6 tblsp","unit":""},{"id":1862,"name":"Onion","quantity":"1/3 cup","unit":""},{"id":1863,"name":"Swede","quantity":"1/2 cup","unit":""},{"id":1864,"name":"Beef Brisket","quantity":"1/2 lb","unit":""},{"id":1865,"name":"Eggs","quantity":"2 Beaten","unit":""},{"id":1866,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1867,"name":"Pepper","quantity":"1/4 tsp","unit":""}]},{"id":153,"title":"Pate Chinois","source":"seeded","protein_type":"beef","prep_time_minutes":50,"instructions":"In a large pot of salted water, cook the potatoes until they are very tender. Drain.\r\nWith a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.\r\nWith the rack in the middle position, preheat the oven to 190 °C (375 °F).\r\nIn a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.\r\nLightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.\r\nBake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.","calories":490,"protein_g":26.5,"carbs_g":45.0,"sugar_g":7.1,"image_url":"https://www.themealdb.com/images/media/meals/yyrrxr1511816289.jpg","external_id":"52930","ingredients":[{"id":1868,"name":"Potatoes","quantity":"4 cups","unit":""},{"id":1869,"name":"Butter","quantity":"60ml","unit":""},{"id":1870,"name":"Milk","quantity":"½ cup","unit":""},{"id":1871,"name":"Minced Beef","quantity":"450g","unit":""},{"id":1872,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":1873,"name":"Creamed Corn","quantity":"500ml","unit":""},{"id":1874,"name":"Paprika","quantity":"to taste","unit":""},{"id":1875,"name":"Parsley","quantity":"to taste","unit":""},{"id":1876,"name":"Salt","quantity":"Dash","unit":""},{"id":1877,"name":"Pepper","quantity":"Dash","unit":""}]},{"id":154,"title":"Picadillo de Vainicas (Green Beans Picadillo)","source":"seeded","protein_type":"beef","prep_time_minutes":35,"instructions":"In a medium-size pot over medium heat add some olive oil, onions, pepper, and garlic and cook until onion is translucent.\r\nIn the meantime, finely chopped the green beans.\r\nAdd to the pot, the shredded meat, green beans, thyme, salt and pepper, and mix well. Add the water, cover and cook for 15 minutes, uncover and cook for 5 more minutes or until the green beans are soft.","calories":310,"protein_g":24.0,"carbs_g":14.5,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/2ncui81784396094.jpg","external_id":"53539","ingredients":[{"id":1878,"name":"Green Beans","quantity":"1 lb","unit":""},{"id":1879,"name":"Flank Steak","quantity":"2 cups","unit":""},{"id":1880,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":1881,"name":"Pepper","quantity":"1/2 cup","unit":""},{"id":1882,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":1883,"name":"Thyme","quantity":"1 tsp","unit":""},{"id":1884,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1885,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":1886,"name":"Water","quantity":"1/2 cup","unit":""}]},{"id":155,"title":"Portuguese prego with green piri-piri","source":"seeded","protein_type":"beef","prep_time_minutes":30,"instructions":"STEP 1\r\n\r\nRub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.\r\n\r\nSTEP 2\r\n\r\nTo make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.\r\n\r\nSTEP 3\r\n\r\nHeat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.\r\n\r\nSTEP 4\r\n\r\nSlice the steaks then stuff into the rolls with the green sauce and rocket.","calories":550,"protein_g":35.0,"carbs_g":48.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/ewcikl1614348364.jpg","external_id":"53042","ingredients":[{"id":1887,"name":"Garlic","quantity":"1 clove","unit":""},{"id":1888,"name":"Beef Fillet","quantity":"2 small","unit":""},{"id":1889,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":1890,"name":"Vinegar","quantity":"1 tbs","unit":""},{"id":1891,"name":"Parsley","quantity":"Leaves","unit":""},{"id":1892,"name":"Ciabatta","quantity":"2","unit":""},{"id":1893,"name":"Rocket","quantity":"2 handfulls","unit":""},{"id":1894,"name":"Basil Leaves","quantity":"Small bunch","unit":""},{"id":1895,"name":"Parsley","quantity":"Small bunch","unit":""},{"id":1896,"name":"Jalapeno","quantity":"1","unit":""},{"id":1897,"name":"Vinegar","quantity":"1 tbs","unit":""},{"id":1898,"name":"Spring Onions","quantity":"2 chopped","unit":""},{"id":1899,"name":"Garlic","quantity":"1/2","unit":""},{"id":1900,"name":"Caster Sugar","quantity":"1/2 tsp","unit":""}]},{"id":156,"title":"Potato Moussaka Recipe","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Preheat oven to 350 F.\r\nHeat oil in a skillet. Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add onion and garlic. Add carrots (optional).Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste. Cook for 2-3 minutes, stirring frequently.\r\n\r\n\r\nGrease a 9×9 or 9×13 baking dish with oil.\r\nAdd in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes.\r\nAdd cold water to the baking dish, so it just covers the top of the potatoes.\r\nBake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.\r\nIn the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).\r\nFor the Bechamel:\r\nIn a bowl, swish egg yolks. Set aside.\r\nMelt butter in a saucepan. add flour. Cook for 3 minutes on medium heat, stirring frequently.\r\nSlowly add the milk, whisking to incorporate. Add salt and nutmeg. Cook for 3 minutes, until thickened. Let the mixture cool for 5 minutes. Add in the egg yolks (with feta). Let the sauce stand at room temperature, while the potatoes and meat are cooking.\r\nPour the sauce over the cooked potatoes. Top with cheese. Bake for 15 minutes, until golden. You can broil for 1-2 minutes, if the top is not getting to the desired golden color.\r\nFor the Bulgarian Moussaka topping:\r\nIn a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.\r\n\r\n\r\nPour over the moussaka . Top with cheese. Bake for 10-15 minutes, until golden.","calories":620,"protein_g":31.0,"carbs_g":52.0,"sugar_g":8.5,"image_url":"https://www.themealdb.com/images/media/meals/08ez421782683409.jpg","external_id":"53489","ingredients":[{"id":1901,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":1902,"name":"Ground Beef","quantity":"1 lb","unit":""},{"id":1903,"name":"Onion","quantity":"1/3 cup","unit":""},{"id":1904,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":1905,"name":"Tomato Sauce","quantity":"1/4 cup","unit":""},{"id":1906,"name":"Tomato Puree","quantity":"2 tablespoons","unit":""},{"id":1907,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1908,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":1909,"name":"Summer Savoury","quantity":"1 tsp","unit":""},{"id":1910,"name":"Water","quantity":"2 cups","unit":""},{"id":1911,"name":"Potatoes","quantity":"2 Lbs","unit":""},{"id":1912,"name":"Carrots","quantity":"1/4 cup","unit":""},{"id":1913,"name":"Milk","quantity":"2 cups","unit":""},{"id":1914,"name":"Dried Mint","quantity":"1/2 tsp","unit":""},{"id":1915,"name":"Butter","quantity":"6 tablespoons","unit":""},{"id":1916,"name":"Flour","quantity":"1/2 cup","unit":""},{"id":1917,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":1918,"name":"Egg Yolks","quantity":"3","unit":""},{"id":1919,"name":"Feta","quantity":"1/2 cup","unit":""},{"id":1920,"name":"Ground Nutmeg","quantity":"1/4 tsp","unit":""}]},{"id":157,"title":"Red Peas Soup","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job.\r\n\r\nHave your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.\r\n\r\nTime to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.\r\n\r\nIt’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.\r\n\r\nNow is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.\r\n\r\nAdd them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.\r\n\r\nYou’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.\r\n\r\nWhile this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day.","calories":580,"protein_g":38.0,"carbs_g":55.0,"sugar_g":6.2,"image_url":"https://www.themealdb.com/images/media/meals/sqpqtp1515365614.jpg","external_id":"52941","ingredients":[{"id":1921,"name":"Kidney Beans","quantity":"2 cups","unit":""},{"id":1922,"name":"Carrots","quantity":"1 large","unit":""},{"id":1923,"name":"Spring Onions","quantity":"2 chopped","unit":""},{"id":1924,"name":"Thyme","quantity":"4 sprigs","unit":""},{"id":1925,"name":"Onion","quantity":"1 Diced","unit":""},{"id":1926,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":1927,"name":"Red Pepper","quantity":"2 chopped","unit":""},{"id":1928,"name":"Garlic Clove","quantity":"4 Mashed","unit":""},{"id":1929,"name":"Allspice","quantity":"1 tbs","unit":""},{"id":1930,"name":"Beef","quantity":"2 Lbs","unit":""},{"id":1931,"name":"Water","quantity":"2L","unit":""},{"id":1932,"name":"Potatoes","quantity":"4","unit":""},{"id":1933,"name":"Plain Flour","quantity":"1 cup","unit":""},{"id":1934,"name":"Water","quantity":"1/4 cup","unit":""},{"id":1935,"name":"Coconut Milk","quantity":"1 cup","unit":""}]},{"id":158,"title":"Ropa Veija","source":"seeded","protein_type":"beef","prep_time_minutes":75,"instructions":"Step 1\r\nCut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt. \r\nStep 2\r\nIn a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.\r\nStep 3\r\nIn same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.\r\nStep 4\r\nAdd wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.\r\nStep 5\r\nStir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.\r\nStep 6\r\nSpoon ropa vieja over rice and beans. Top with cilantro.","calories":490,"protein_g":42.0,"carbs_g":20.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/thvft91784576451.jpg","external_id":"53545","ingredients":[{"id":1936,"name":"Flank Steak","quantity":"2 Lbs","unit":""},{"id":1937,"name":"Kosher Salt","quantity":"3 tsp","unit":""},{"id":1938,"name":"Vegetable Oil","quantity":"4 tablespoons","unit":""},{"id":1939,"name":"Red Pepper","quantity":"1","unit":""},{"id":1940,"name":"Yellow Pepper","quantity":"1","unit":""},{"id":1941,"name":"Onion","quantity":"1","unit":""},{"id":1942,"name":"Garlic","quantity":"6 cloves","unit":""},{"id":1943,"name":"Tomato Puree","quantity":"2 tablespoons","unit":""},{"id":1944,"name":"Smoked Paprika","quantity":"1 tablespoon","unit":""},{"id":1945,"name":"Cumin","quantity":"2 tsp","unit":""},{"id":1946,"name":"Dried Oregano","quantity":"2 tsp","unit":""},{"id":1947,"name":"Dry White Wine","quantity":"1/2 cup","unit":""},{"id":1948,"name":"Tinned Tomatos","quantity":"1 Can","unit":""},{"id":1949,"name":"Bay Leaf","quantity":"2","unit":""},{"id":1950,"name":"Pimento Stuffed Olives","quantity":"1 cup","unit":""},{"id":1951,"name":"Rice","quantity":"To serve","unit":""},{"id":1952,"name":"Black Beans","quantity":"To serve","unit":""},{"id":1953,"name":"Cilantro","quantity":"1/4 cup","unit":""}]},{"id":159,"title":"Roti john","source":"seeded","protein_type":"beef","prep_time_minutes":15,"instructions":"Mix all the ingredients in a bowl.\r\nHeat a pan or griddle with a little vegetable oil.\r\nPour the mixture onto the pan and place a piece of open-faced baguette on top.\r\nPress on the bread with a spatula and grill for 2 minutes.\r\nTurn the bread over to make it a little crispy.\r\nRemove from pan and cut the bread into small portions.\r\nAdd mayonnaise and/or Sambal before cutting the sandwich (optional).","calories":350,"protein_g":22.5,"carbs_g":18.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/hx335q1619789561.jpg","external_id":"53052","ingredients":[{"id":1954,"name":"Minced Beef","quantity":"1/4 lb","unit":""},{"id":1955,"name":"Onion","quantity":"1","unit":""},{"id":1956,"name":"Eggs","quantity":"3","unit":""},{"id":1957,"name":"Chilli","quantity":"1 tbs","unit":""},{"id":1958,"name":"Baguette","quantity":"1/2","unit":""},{"id":1959,"name":"Salt","quantity":"To taste","unit":""},{"id":1960,"name":"Pepper","quantity":"To taste","unit":""},{"id":1961,"name":"Mayonnaise","quantity":"Top","unit":""}]},{"id":160,"title":"Salt Beef and Beans","source":"seeded","protein_type":"beef","prep_time_minutes":135,"instructions":"Cover the diced salt beef with water and bring to a boil. Repeat as necessary, draining and replacing water to eliminate some of the brine. In a separate pan, place beans in water, add coconut milk, bay leaves, pimento seeds, whole garlic, whole scotch bonnet pepper and scallions. Slowly bring to a boil and simmer for about 2 hours, or until beans are tender. Add salt beef, onions, thyme and crushed garlic and simmer for another 20 minutes. Adjust seasonings if necessary. Remove the bay leaves and scotch bonnet pepper, being careful not to burst the pepper. Serve with white rice and your choice of salad or vegetables.","calories":620,"protein_g":45.0,"carbs_g":35.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/dnd87q1782775269.jpg","external_id":"53511","ingredients":[{"id":1962,"name":"Corned Beef","quantity":"1 lb","unit":""},{"id":1963,"name":"Kidney Beans","quantity":"1 1/2 cup","unit":""},{"id":1964,"name":"Scotch Bonnet","quantity":"1","unit":""},{"id":1965,"name":"Scallions","quantity":"2","unit":""},{"id":1966,"name":"Thyme","quantity":"1/4 tsp","unit":""},{"id":1967,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":1968,"name":"Water","quantity":"2 cups","unit":""},{"id":1969,"name":"Coconut Milk","quantity":"3 Cups","unit":""},{"id":1970,"name":"Bay Leaf","quantity":"2","unit":""},{"id":1971,"name":"Allspice","quantity":"6","unit":""},{"id":1972,"name":"Garlic","quantity":"2 cloves","unit":""}]},{"id":161,"title":"Satee","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"To make the marinade for the satee put in the container of an electric blender:\r\n\r\n1 large onion, coarsely chopped 2 cloves of garlic\r\nJuice of 2 lemons\r\n2Tbs. of sugar 1 cup of soy sauce\r\n1 tsp. salt 1 tsp. ground coriander for beef (or chicken) or 1 tsp. ground ginger for pork\r\n1 cup of oil\r\nBlend thoroughly and pour over:\r\n5 lbs. of beef or pork tenderloin, cubed\r\nDO NOT marinate overnight, but only for a few hours.\r\n\r\nPlace the meat on: 36 skewers\r\n\r\nBlend well:\r\n\r\n1 cup of oil\r\n2 Tbs. Soy sauce\r\nPour into a large shallow dish.\r\n\r\nTo keep meat from becoming dry, roll each skewer in seasoned oil before frying.\r\n\r\nSatee is also excellent when barbecued.","calories":950,"protein_g":75.0,"carbs_g":15.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/dqxtlh1780153831.jpg","external_id":"53443","ingredients":[{"id":1973,"name":"Onion","quantity":"1 chopped","unit":""},{"id":1974,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":1975,"name":"Lemons","quantity":"Juice of 2","unit":""},{"id":1976,"name":"Sugar","quantity":"2 tablespoons","unit":""},{"id":1977,"name":"Soy Sauce","quantity":"1 cup","unit":""},{"id":1978,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1979,"name":"Ground Coriander","quantity":"1 tsp","unit":""},{"id":1980,"name":"Oil","quantity":"1 cup","unit":""},{"id":1981,"name":"Beef","quantity":"4-5 pound","unit":""},{"id":1982,"name":"Oil","quantity":"1 cup","unit":""},{"id":1983,"name":"Soy Sauce","quantity":"2 tablespoons","unit":""}]},{"id":162,"title":"Seswaa","source":"seeded","protein_type":"beef","prep_time_minutes":255,"instructions":"Pre heat the oven to 160 degrees Celsius. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish.\r\nAdd the whole peeled onion, salt, cracked black pepper, water and bay leaves. Bring to the boil then cover and place into the oven for 4 hours.\r\nAfter 4 hours, remove from oven and place onto the stove burner in order to cook off most of the remaining liquid. Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired.\r\nCheck seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables.","calories":520,"protein_g":65.0,"carbs_g":5.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/p7eid81782503889.jpg","external_id":"53470","ingredients":[{"id":1984,"name":"Beef","quantity":"1 kg","unit":""},{"id":1985,"name":"Onion","quantity":"1","unit":""},{"id":1986,"name":"Bay Leaf","quantity":"3","unit":""},{"id":1987,"name":"Salt","quantity":"To taste","unit":""},{"id":1988,"name":"Black Pepper","quantity":"Sprinkling","unit":""},{"id":1989,"name":"Water","quantity":"1 Litre","unit":""}]},{"id":163,"title":"Shawarma chuck roast wrap","source":"seeded","protein_type":"beef","prep_time_minutes":500,"instructions":"1\r\nIn a dutch oven or slow cooker, add all the spices, beef broth and lemon juice. Stir to combine..\r\n2\r\nAdd the beef and turn to coat, spoon some sauce over the top.\r\n3\r\nCover and cook on low for 8-10 hours.\r\n4\r\nAfter cooking, remove beef and use two forks to shred. Discard any excess fat.\r\n5\r\nSkim fat off of the top of the liquid remaining.\r\n6\r\nMix shredded beef into sauce. Keep warm until you are ready to serve.\r\n7\r\nBuild wrap by spreading garlic sauce on the pita. Top with beef and add garnishes to your liking.\r\n8\r\nFold it burrito style.\r\n9\r\nHeat a grill pan and grill the wrap.","calories":580,"protein_g":62.0,"carbs_g":12.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/swo87v1763595282.jpg","external_id":"53217","ingredients":[{"id":1990,"name":"Chuck Roast","quantity":"1kg","unit":""},{"id":1991,"name":"Beef Stock","quantity":"1 cup","unit":""},{"id":1992,"name":"Lemon Juice","quantity":"3  tablespoons","unit":""},{"id":1993,"name":"Ground Cumin","quantity":"1 tablespoon","unit":""},{"id":1994,"name":"Paprika","quantity":"2 tsp","unit":""},{"id":1995,"name":"Salt","quantity":"1 tsp","unit":""},{"id":1996,"name":"Ground Ginger","quantity":"1 tsp","unit":""},{"id":1997,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":1998,"name":"Cayenne Pepper","quantity":"1/2 teaspoon","unit":""},{"id":1999,"name":"Ground Cinnamon","quantity":"1/2 teaspoon","unit":""},{"id":2000,"name":"Ground Coriander","quantity":"1/2 teaspoon","unit":""},{"id":2001,"name":"Ground Clove","quantity":"1/4 tsp","unit":""}]},{"id":164,"title":"Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"1. Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and finely chop garlic.\r\n\r\n2. In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty. Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a baking sheet. Toss carrots on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, spread meatloaves out across whole sheet and add carrots to a second sheet.) Bake for 20 minutes (we'll glaze the meatloaves then).\r\n\r\n3. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very\r\ntender, 12-15 minutes. Reserve 1/2 cup potato cooking liquid, then drain. While potatoes cook, in a small bowl, combine soy sauce, garlic powder, 1/4 cup ketchup (1/2 cup for 4 servings), and 2 tsp sugar (4 tsp for 4).\r\n\r\n4. Once meatloaves and carrots have baked 20 minutes, remove from oven. Spoon half the ketchup glaze over meatloaves (save\r\nthe rest for serving); return to oven until carrots are browned and tender, meatloaves are cooked through, and glaze is tacky, 4-5 minutes more.\r\n\r\n5. Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat. Add remaining garlic and cook\r\nuntil fragrant, 30 seconds. Add potatoes and 1/4 tsp wasabi. Mash, adding splashes of reserved potato cooking liquid as necessary until smooth. Season with salt and pepper. (If you like things spicy, stir in more wasabi!)\r\n\r\n6. Divide meatloaves, mashed potatoes, and roasted carrots between plates. Sprinkle with scallion greens and serve with remaining ketchup glaze on the side for dipping.","calories":650,"protein_g":32.0,"carbs_g":68.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/o2wb6p1581005243.jpg","external_id":"52992","ingredients":[{"id":2002,"name":"Potatoes","quantity":"5","unit":""},{"id":2003,"name":"Carrots","quantity":"12 ounces","unit":""},{"id":2004,"name":"Scallions","quantity":"1","unit":""},{"id":2005,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":2006,"name":"Bread","quantity":"1 Slice","unit":""},{"id":2007,"name":"Garlic Powder","quantity":"1","unit":""},{"id":2008,"name":"Soy Sauce","quantity":"2","unit":""},{"id":2009,"name":"Ground Beef","quantity":"1","unit":""},{"id":2010,"name":"Vegetable Oil","quantity":"1 tsp","unit":""},{"id":2011,"name":"Sugar","quantity":"2 tsp","unit":""},{"id":2012,"name":"Butter","quantity":"2 tbsp","unit":""}]},{"id":165,"title":"Spaghetti Bolognese","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"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 purée, 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.","calories":510,"protein_g":28.0,"carbs_g":62.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/sutysw1468247559.jpg","external_id":"52770","ingredients":[{"id":2013,"name":"onions","quantity":"2","unit":""},{"id":2014,"name":"olive oil","quantity":"1tbsp","unit":""},{"id":2015,"name":"garlic","quantity":"1 clove","unit":""},{"id":2016,"name":"lean minced beef","quantity":"500g","unit":""},{"id":2017,"name":"mushrooms","quantity":"90g","unit":""},{"id":2018,"name":"dried oregano","quantity":"1tsp","unit":""},{"id":2019,"name":"tomatoes","quantity":"400g can","unit":""},{"id":2020,"name":"hot beef stock","quantity":"300ml","unit":""},{"id":2021,"name":"tomato puree","quantity":"1tbsp","unit":""},{"id":2022,"name":"worcestershire sauce","quantity":"1tbsp","unit":""},{"id":2023,"name":"spaghetti","quantity":"350g","unit":""},{"id":2024,"name":"parmesan","quantity":"Topping","unit":""}]},{"id":166,"title":"Steak & Vietnamese noodle salad","source":"seeded","protein_type":"beef","prep_time_minutes":20,"instructions":"step 1\r\nMix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.\r\n\r\nstep 2\r\nCook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.\r\n\r\nstep 3\r\nHeat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.","calories":420,"protein_g":31.0,"carbs_g":45.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/st9shl1763755808.jpg","external_id":"53229","ingredients":[{"id":2025,"name":"Brown Rice Noodle","quantity":"85g","unit":""},{"id":2026,"name":"Rapeseed Oil","quantity":"1 tsp","unit":""},{"id":2027,"name":"Fillet Of Steak","quantity":"250g","unit":""},{"id":2028,"name":"Carrots","quantity":"2","unit":""},{"id":2029,"name":"Chinese Cabbage","quantity":"1/2","unit":""},{"id":2030,"name":"Spring Onions","quantity":"4 finely sliced","unit":""},{"id":2031,"name":"Coriander","quantity":"Handful","unit":""},{"id":2032,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":2033,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":2034,"name":"Brown Sugar","quantity":"2 tsp","unit":""},{"id":2035,"name":"Rice Vinegar","quantity":"1 tsp","unit":""},{"id":2036,"name":"Garlic Clove","quantity":"1 chopped","unit":""},{"id":2037,"name":"Fish Sauce","quantity":"1/2 tbs","unit":""}]},{"id":167,"title":"Steak and Kidney Pie","source":"seeded","protein_type":"beef","prep_time_minutes":60,"instructions":"Preheat the oven to 220C/425F/Gas 7\r\nHeat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.\r\nReturn the beef to the pan, sprinkle flour over and coat the meat and onions\r\nAdd the stock to the pan, stir well and bring to the boil.\r\nTurn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.\r\nRemove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.\r\nRoll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.\r\nUsing a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.\r\nBrush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.\r\nServe with creamy mash and steamed vegetables to soak up the gravy.","calories":640,"protein_g":35.0,"carbs_g":38.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/qysyss1511558054.jpg","external_id":"52881","ingredients":[{"id":2038,"name":"Puff Pastry","quantity":"300g","unit":""},{"id":2039,"name":"Egg White","quantity":"Beaten","unit":""},{"id":2040,"name":"Egg Yolks","quantity":"Beaten","unit":""},{"id":2041,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":2042,"name":"Beef","quantity":"70 ml","unit":""},{"id":2043,"name":"Lamb Kidney","quantity":"200g","unit":""},{"id":2044,"name":"Onions","quantity":"2 chopped","unit":""},{"id":2045,"name":"Plain Flour","quantity":"30g","unit":""},{"id":2046,"name":"Beef Stock","quantity":"85 ml","unit":""},{"id":2047,"name":"Salt","quantity":"pinch","unit":""},{"id":2048,"name":"Pepper","quantity":"pinch","unit":""},{"id":2049,"name":"Worcestershire Sauce","quantity":"Dash","unit":""}]},{"id":168,"title":"Steak Diane","source":"seeded","protein_type":"beef","prep_time_minutes":25,"instructions":"Heat oil in a 12\" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.\r\nReturn skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.","calories":540,"protein_g":44.0,"carbs_g":8.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/vussxq1511882648.jpg","external_id":"52935","ingredients":[{"id":2050,"name":"Canola Oil","quantity":"2 tbs","unit":""},{"id":2051,"name":"Beef Fillet","quantity":"4","unit":""},{"id":2052,"name":"Beef Stock","quantity":"1 1/2 cup","unit":""},{"id":2053,"name":"Butter","quantity":"2 tbs","unit":""},{"id":2054,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":2055,"name":"Challots","quantity":"1 medium finely diced","unit":""},{"id":2056,"name":"Mushrooms","quantity":"4 oz","unit":""},{"id":2057,"name":"Brandy","quantity":"¼ cup","unit":""},{"id":2058,"name":"Heavy Cream","quantity":"¼ cup","unit":""},{"id":2059,"name":"Dijon Mustard","quantity":"1 tbs","unit":""},{"id":2060,"name":"Worcestershire Sauce","quantity":"1 tbs","unit":""},{"id":2061,"name":"Tabasco Sauce","quantity":"Dash","unit":""},{"id":2062,"name":"Parsley","quantity":"1 tbs minced","unit":""},{"id":2063,"name":"Chives","quantity":"1 tbs minced","unit":""},{"id":2064,"name":"Salt","quantity":"to taste","unit":""},{"id":2065,"name":"Pepper","quantity":"to taste","unit":""}]},{"id":169,"title":"Szechuan Beef","source":"seeded","protein_type":"beef","prep_time_minutes":35,"instructions":"STEP 1 - MARINATING THE BEEF\r\nIn a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.\r\nSTEP 2 - STIR FRY\r\nFirst Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.\r\nSet the beef aside\r\nIn a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.\r\nNext add all of the vegetables and then add sherry cooking wine and 1 cup of water.\r\nTo make the sauce add oyster sauce, hot pepper sauce, and sugar.\r\nadd the cooked beef and 1 spoon of soy sauce\r\nTo thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.","calories":420,"protein_g":25.0,"carbs_g":18.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/1529443236.jpg","external_id":"52950","ingredients":[{"id":2066,"name":"Beef","quantity":"1/2 lb","unit":""},{"id":2067,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":2068,"name":"Sesame Seed Oil","quantity":"1 tsp","unit":""},{"id":2069,"name":"Pepper","quantity":"1 pinch","unit":""},{"id":2070,"name":"Egg White","quantity":"1","unit":""},{"id":2071,"name":"Starch","quantity":"3 tbs","unit":""},{"id":2072,"name":"Oil","quantity":"4 tbs","unit":""},{"id":2073,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":2074,"name":"Garlic","quantity":"1 tsp","unit":""},{"id":2075,"name":"Onion","quantity":"3/4 cup","unit":""},{"id":2076,"name":"Carrots","quantity":"1/2 cup","unit":""},{"id":2077,"name":"Green Pepper","quantity":"3/4 cup","unit":""},{"id":2078,"name":"Celery","quantity":"1 cup","unit":""},{"id":2079,"name":"Mushrooms","quantity":"1 cup","unit":""},{"id":2080,"name":"Cooking wine","quantity":"1 tbs","unit":""},{"id":2081,"name":"Water","quantity":"1 cup","unit":""},{"id":2082,"name":"Oyster Sauce","quantity":"1 tbs","unit":""},{"id":2083,"name":"Hotsauce","quantity":"1/2 tsp","unit":""},{"id":2084,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":2085,"name":"Soy Sauce","quantity":"1 tbs","unit":""}]},{"id":170,"title":"Tafelspitz","source":"seeded","protein_type":"beef","prep_time_minutes":150,"instructions":"Step 1\r\nSlice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.\r\n\r\nStep 2\r\nPut around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil. Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours. Add more water as required and skim off any foam from the surface. \r\n\r\nStep 3\r\nSeason well with salt, but only after a good 2 hours.\r\n\r\nStep 4\r\nOnce the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup. Season the remainder of the soup again with salt to taste, and strain it (optional). Serve with semolina dumplings or \"Frittaten\" (sliced pancakes - a traditional Austrian soup garnish) and freshly chopped chives as a starter. Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve in the hot soup in a decorative soup tureen.\r\n\r\nStep 5\r\nServe with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce. If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.","calories":510,"protein_g":45.0,"carbs_g":15.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/svf3d01780298321.jpg","external_id":"53447","ingredients":[{"id":2086,"name":"Beef Brisket","quantity":"1.5kg","unit":""},{"id":2087,"name":"Carrots","quantity":"1  bunch","unit":""},{"id":2088,"name":"Celeriac","quantity":"1","unit":""},{"id":2089,"name":"Parsnips","quantity":"2","unit":""},{"id":2090,"name":"Parsley","quantity":"Sprigs of fresh","unit":""},{"id":2091,"name":"Leek","quantity":"1/2","unit":""},{"id":2092,"name":"Onion","quantity":"1 large","unit":""},{"id":2093,"name":"Bay Leaf","quantity":"2","unit":""},{"id":2094,"name":"Peppercorns","quantity":"5","unit":""},{"id":2095,"name":"Salt","quantity":"Pinch","unit":""}]},{"id":171,"title":"Thai beef stir-fry","source":"seeded","protein_type":"beef","prep_time_minutes":15,"instructions":"step 1\r\nHeat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.","calories":310,"protein_g":28.0,"carbs_g":4.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/kyuxew1763479470.jpg","external_id":"53199","ingredients":[{"id":2096,"name":"Vegetable Oil","quantity":"2 tbsp","unit":""},{"id":2097,"name":"Beef","quantity":"400g","unit":""},{"id":2098,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":2099,"name":"Oyster Sauce","quantity":"2 tblsp","unit":""},{"id":2100,"name":"Basil Leaves","quantity":"Handful","unit":""}]},{"id":172,"title":"Traditional Croatian Goulash","source":"seeded","protein_type":"beef","prep_time_minutes":90,"instructions":"Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour\r\nHeat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot\r\nCut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster\r\nOnce the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid\r\nCover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes\r\nAllow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit\r\nSlice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors","calories":460,"protein_g":32.0,"carbs_g":14.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/n1hcou1628770088.jpg","external_id":"53057","ingredients":[{"id":2101,"name":"Beef","quantity":"500g","unit":""},{"id":2102,"name":"Onions","quantity":"2 chopped","unit":""},{"id":2103,"name":"Carrots","quantity":"2 chopped","unit":""},{"id":2104,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":2105,"name":"Bay Leaf","quantity":"2","unit":""},{"id":2106,"name":"Red Wine","quantity":"200ml","unit":""},{"id":2107,"name":"Water","quantity":"2 Litres","unit":""},{"id":2108,"name":"Mustard","quantity":"3 tbs","unit":""},{"id":2109,"name":"Salt","quantity":"1tbsp","unit":""},{"id":2110,"name":"Pepper","quantity":"1/2 tsp","unit":""},{"id":2111,"name":"Paprika","quantity":"1/2 tsp","unit":""},{"id":2112,"name":"Vegetable Oil","quantity":"2 tbs","unit":""}]},{"id":173,"title":"Turkish lahmacun","source":"seeded","protein_type":"beef","prep_time_minutes":55,"instructions":"step 1\r\nSift the flour into a large bowl, make a well in the middle and sprinkle in the yeast. Pour 125ml water over the yeast, then flick flour over the liquid to create a layer. Cover and leave to rise in a warm place for 15 mins until cracks appear on the surface of that layer.\r\n\r\nstep 2\r\nUse your hands to mix in 250ml more water along with 1 tsp salt and knead the dough for about 10 mins until elastic and no longer sticky. Add a little more flour if you need to. Cover and leave to rise again in a warm place for 30 mins until doubled in size.\r\n\r\nstep 3\r\nHeat the oven to as high as it will go (about 240C/220C fan/gas 9) and sprinkle one or two baking trays thinly with cornmeal.\r\n\r\nstep 4\r\nPour boiling water from the kettle over the tomatoes, leave to stand briefly, then drain and slip off the skins. Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.\r\n\r\nstep 5\r\nHalve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse. Cut lengthwise into fine strips, then crosswise into fine dice.\r\n\r\nstep 6\r\nPut the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 tsp salt and ½ tsp freshly ground black pepper into a bowl and mix well.\r\n\r\nstep 7\r\nTake the dough and knead it briefly, then divide into four pieces and shape each into a ball. Roll each ball into a thin circle, place on the prepared baking trays. Spread with a thin layer of the meat mixture.\r\n\r\nstep 8\r\nBake each flatbread for 10-15 mins until the edges begin to darken. After removing from the oven, sprinkle the lahmacun with the roughly chopped parsley and sliced onion, then squeeze over a few drops of lemon juice. Serve straightaway.","calories":380,"protein_g":16.0,"carbs_g":58.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/tqd3ac1763786065.jpg","external_id":"53251","ingredients":[{"id":2113,"name":"Strong white bread flour","quantity":"500g","unit":""},{"id":2114,"name":"Fast action yeast","quantity":"10g","unit":""},{"id":2115,"name":"Corn Flour","quantity":"Sprinkling","unit":""},{"id":2116,"name":"Tomato","quantity":"2","unit":""},{"id":2117,"name":"Green Chilli","quantity":"2","unit":""},{"id":2118,"name":"Spring Onions","quantity":"4 Chopped","unit":""},{"id":2119,"name":"Parsley","quantity":"Bunch","unit":""},{"id":2120,"name":"Ground Beef","quantity":"250g","unit":""},{"id":2121,"name":"Chilli Flakes","quantity":"2 tsp","unit":""},{"id":2122,"name":"Ground Cumin","quantity":"Pinch","unit":""},{"id":2123,"name":"Allspice","quantity":"1 tsp","unit":""},{"id":2124,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":2125,"name":"Lemon","quantity":"1/2","unit":""},{"id":2126,"name":"Red Onions","quantity":"1","unit":""}]},{"id":174,"title":"Vegetable Shepherds Pie","source":"seeded","protein_type":"beef","prep_time_minutes":90,"instructions":"Add Ingredients:\r\n\r\n12 cups chopped mixed vegetables\r\n1   cup chopped fresh mushrooms \r\n1   cup pearl onions\r\n\r\nTOPPING:\r\n\r\nPreheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.\r\n\r\nFILLING:\r\n\r\nSoak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.\r\n\r\nHeat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.\r\n\r\nAdd bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.\r\n\r\nStrain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.\r\n\r\nPreheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.\r\nArrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.\r\n\r\nBake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.","calories":480,"protein_g":12.0,"carbs_g":72.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/w8umt11583268117.jpg","external_id":"53000","ingredients":[{"id":2127,"name":"Potatoes","quantity":"3 Lbs","unit":""},{"id":2128,"name":"Small Potatoes","quantity":"3 Lbs","unit":""},{"id":2129,"name":"Salted Butter","quantity":"1/2 cup","unit":""},{"id":2130,"name":"Mushrooms","quantity":"1 oz","unit":""},{"id":2131,"name":"Brown Lentils","quantity":"3/4 cup","unit":""},{"id":2132,"name":"Garlic","quantity":"6 cloves","unit":""},{"id":2133,"name":"Kosher Salt","quantity":"1 tsp","unit":""},{"id":2134,"name":"Onion","quantity":"3 cups","unit":""},{"id":2135,"name":"Tomato Puree","quantity":"2 tbsp","unit":""},{"id":2136,"name":"Bay Leaves","quantity":"","unit":""},{"id":2137,"name":"Olive Oil","quantity":"","unit":""},{"id":2138,"name":"Dry White Wine","quantity":"2 cups","unit":""},{"id":2139,"name":"Vegetable Stock","quantity":"8 cups","unit":""},{"id":2140,"name":"Cornstarch","quantity":"2 tbsp","unit":""},{"id":2141,"name":"Soy Sauce","quantity":"2 tsp","unit":""},{"id":2142,"name":"Rosemary","quantity":"2 sprigs","unit":""},{"id":2143,"name":"Parsley","quantity":"","unit":""},{"id":2144,"name":"Sage","quantity":"","unit":""},{"id":2145,"name":"Chives","quantity":"","unit":""}]},{"id":175,"title":"Venezuelan Sancocho","source":"seeded","protein_type":"beef","prep_time_minutes":120,"instructions":"Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.\r\nWhen the meat is tender, remove the big pieces of vegetables and bones. Discard.\r\nAdd diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.\r\nAdd yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.\r\nTaste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.\r\nServe hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).","calories":550,"protein_g":38.0,"carbs_g":45.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/8859m71764377470.jpg","external_id":"53326","ingredients":[{"id":2146,"name":"Hind Shank","quantity":"2 Lbs","unit":""},{"id":2147,"name":"Onion","quantity":"2 small","unit":""},{"id":2148,"name":"Pepper","quantity":"1/2","unit":""},{"id":2149,"name":"Garlic","quantity":"4 Cloves Chopped","unit":""},{"id":2150,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":2151,"name":"Leek","quantity":"1","unit":""},{"id":2152,"name":"Beef Stock","quantity":"8 cups","unit":""},{"id":2153,"name":"Sweet Red Peppers","quantity":"1/2 cup","unit":""},{"id":2154,"name":"Scallions","quantity":"1/2 cup","unit":""},{"id":2155,"name":"Sweetcorn","quantity":"2","unit":""},{"id":2156,"name":"Cassaba","quantity":"1/2 lb","unit":""},{"id":2157,"name":"Yautia","quantity":"1/2 lb","unit":""},{"id":2158,"name":"White Yam","quantity":"1/2 lb","unit":""},{"id":2159,"name":"Butternut Squash","quantity":"1/2 lb","unit":""},{"id":2160,"name":"Salt","quantity":"To taste","unit":""},{"id":2161,"name":"Pepper","quantity":"To taste","unit":""},{"id":2162,"name":"Cilantro","quantity":"Chopped","unit":""}]},{"id":176,"title":"Venezuelan Shredded Beef","source":"seeded","protein_type":"beef","prep_time_minutes":45,"instructions":"Season beef with salt, pepper and minced garlic\r\nChop 1 onion in 4 big wedges\r\nPlace in the beef pressure cooker with the 4 wedges of onion and the stock\r\nPressure cook for 20 minutes\r\nRelease the pressure and open the lid\r\nRemove the beef and SAVE 2 cups of stock in another container\r\nWith 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes\r\nPress the saute button of the Instant pot. Add the olive oil\r\nWhen the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender\r\nAdd the shredded beef back in the pot and mix\r\nPour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix\r\nIf sauce seems to dry, add a tad more of stock\r\nSeason with salt and pepper\r\nServe!","calories":450,"protein_g":42.0,"carbs_g":16.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/mq27gf1764436795.jpg","external_id":"53328","ingredients":[{"id":2163,"name":"Skirty Steak","quantity":"2 Lbs","unit":""},{"id":2164,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":2165,"name":"Onion","quantity":"1 chopped","unit":""},{"id":2166,"name":"Onion","quantity":"1 sliced","unit":""},{"id":2167,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":2168,"name":"Tomato","quantity":"3 sliced thinly","unit":""},{"id":2169,"name":"Beef Stock","quantity":"4 cups","unit":""},{"id":2170,"name":"Worcestershire Sauce","quantity":"2 tsp","unit":""},{"id":2171,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":2172,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":2173,"name":"Tomato Ketchup","quantity":"1/4 cup","unit":""},{"id":2174,"name":"Salt","quantity":"To taste","unit":""},{"id":2175,"name":"Pepper","quantity":"To taste","unit":""},{"id":2176,"name":"Olive Oil","quantity":"1 tablespoon","unit":""}]},{"id":177,"title":"Creamy Tuscan Garlic Chicken","source":"ai","protein_type":"chicken","prep_time_minutes":35,"instructions":"1. Season chicken breasts with salt, black pepper, and garlic powder on both sides.\n2. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-7 minutes per side, then remove and set aside.\n3. In the same skillet, melt butter and sauté diced onions and minced garlic until fragrant and translucent.\n4. Pour in the heavy cream and chicken broth, bring to a gentle simmer, and stir in the grated Parmesan cheese until melted and smooth.\n5. Add sun-dried tomatoes and fresh baby spinach to the sauce, stirring until the spinach is wilted.\n6. Return the cooked chicken to the skillet, spooning the creamy sauce over the top, and serve warm.","calories":485,"protein_g":38.5,"carbs_g":8.2,"sugar_g":3.4,"image_url":null,"external_id":null,"ingredients":[{"id":2177,"name":"chicken breasts","quantity":"4","unit":""},{"id":2178,"name":"olive oil","quantity":"1","unit":"tbsp"},{"id":2179,"name":"butter","quantity":"2","unit":"tbsp"},{"id":2180,"name":"onion","quantity":"1","unit":""},{"id":2181,"name":"garlic","quantity":"4","unit":"cloves"},{"id":2182,"name":"heavy cream","quantity":"1","unit":"cup"},{"id":2183,"name":"chicken broth","quantity":"0.5","unit":"cup"},{"id":2184,"name":"Parmesan cheese","quantity":"0.5","unit":"cup"},{"id":2185,"name":"sun-dried tomatoes","quantity":"0.5","unit":"cup"},{"id":2186,"name":"baby spinach","quantity":"2","unit":"cups"}]},{"id":178,"title":"Baked Lemon Herb Salmon with Asparagus","source":"ai","protein_type":"fish","prep_time_minutes":25,"instructions":"1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.\n2. Place 4 salmon fillets and 1 bunch of trimmed asparagus on the baking sheet.\n3. Drizzle the salmon and asparagus with 2 tablespoons of olive oil.\n4. Season everything with minced garlic, dried dill, salt, and black pepper.\n5. Lay thin lemon slices on top of each salmon fillet.\n6. Bake in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork and asparagus is tender.","calories":380,"protein_g":34.5,"carbs_g":6.0,"sugar_g":2.5,"image_url":null,"external_id":null,"ingredients":[{"id":2187,"name":"salmon fillets","quantity":"4","unit":""},{"id":2188,"name":"asparagus","quantity":"1","unit":"bunch"},{"id":2189,"name":"olive oil","quantity":"2","unit":"tbsp"},{"id":2190,"name":"garlic","quantity":"2","unit":"cloves"},{"id":2191,"name":"dried dill","quantity":"1","unit":"tsp"},{"id":2192,"name":"lemon","quantity":"1","unit":""},{"id":2193,"name":"salt","quantity":"0.5","unit":"tsp"},{"id":2194,"name":"black pepper","quantity":"0.25","unit":"tsp"}]},{"id":179,"title":"Honey Garlic Pork Chops with Roasted Broccoli","source":"ai","protein_type":"pork","prep_time_minutes":30,"instructions":"1. Preheat oven to 400°F (200°C).\n2. Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.\n3. Season pork chops with salt and pepper on both sides.\n4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown, then remove to a plate.\n5. In the same skillet, melt the butter and sauté minced garlic for 30 seconds until fragrant.\n6. Stir in honey, soy sauce, and chicken broth. Bring to a simmer for 2 minutes until sauce thickens slightly.\n7. Return pork chops to the skillet, spooning glaze over them, and cook for 1 to 2 minutes until cooked through. Serve alongside roasted broccoli.","calories":420,"protein_g":38.5,"carbs_g":22.0,"sugar_g":14.5,"image_url":null,"external_id":null,"ingredients":[{"id":2195,"name":"boneless pork chops","quantity":"4","unit":""},{"id":2196,"name":"broccoli florets","quantity":"500","unit":"g"},{"id":2197,"name":"olive oil","quantity":"2","unit":"tbsp"},{"id":2198,"name":"garlic","quantity":"4","unit":"cloves"},{"id":2199,"name":"honey","quantity":"3","unit":"tbsp"},{"id":2200,"name":"soy sauce","quantity":"2","unit":"tbsp"},{"id":2201,"name":"chicken broth","quantity":"60","unit":"ml"},{"id":2202,"name":"unsalted butter","quantity":"1","unit":"tbsp"}]},{"id":180,"title":" Bubble & Squeak","source":"seeded","protein_type":"pork","prep_time_minutes":25,"instructions":"Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.\r\nNext, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.","calories":189,"protein_g":5.5,"carbs_g":24.0,"sugar_g":3.8,"image_url":"https://www.themealdb.com/images/media/meals/xusqvw1511638311.jpg","external_id":"52885","ingredients":[{"id":2203,"name":"Butter","quantity":"1 tbs","unit":""},{"id":2204,"name":"Bacon","quantity":"4","unit":""},{"id":2205,"name":"Onion","quantity":"1 finely sliced","unit":""},{"id":2206,"name":"Garlic Clove","quantity":"1 chopped","unit":""},{"id":2207,"name":"Brussels Sprouts","quantity":"20","unit":""},{"id":2208,"name":"Potatoes","quantity":"400g","unit":""}]},{"id":181,"title":"Arroz al horno (baked rice)","source":"seeded","protein_type":"pork","prep_time_minutes":75,"instructions":"step 1\r\nHeat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.\r\n\r\nstep 2\r\nSprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.\r\n\r\nstep 3\r\nSqueeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.","calories":1650,"protein_g":65.0,"carbs_g":110.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/qt4i0n1763256454.jpg","external_id":"53156","ingredients":[{"id":2209,"name":"Extra Virgin Olive Oil","quantity":"2 tbsp","unit":""},{"id":2210,"name":"Pork belly slices","quantity":"800g","unit":""},{"id":2211,"name":"Black Pudding","quantity":"150g","unit":""},{"id":2212,"name":"Bacon lardon","quantity":"100g","unit":""},{"id":2213,"name":"Onion","quantity":"1 chopped","unit":""},{"id":2214,"name":"Red Pepper","quantity":"2","unit":""},{"id":2215,"name":"Plum Tomatoes","quantity":"1 chopped","unit":""},{"id":2216,"name":"Garlic Clove","quantity":"8","unit":""},{"id":2217,"name":"Paprika","quantity":"4 teaspoons","unit":""},{"id":2218,"name":"Chilli Flakes","quantity":"1/2 teaspoon","unit":""},{"id":2219,"name":"Dried white beans","quantity":"200g","unit":""},{"id":2220,"name":"Chicken Stock","quantity":"1 1/2 L","unit":""},{"id":2221,"name":"Thyme","quantity":"6 parts","unit":""},{"id":2222,"name":"Paella Rice","quantity":"375g","unit":""},{"id":2223,"name":"Lemon Juice","quantity":"1","unit":""}]},{"id":182,"title":"Bai Sach Chrouk – Grilled Pork with Rice","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"1. In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.\r\n2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.\r\n3. While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.\r\n4. In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.\r\n5. Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.\r\n6. Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.\r\n7. Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.\r\n8. Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.\r\n9. Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.\r\n10. Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.\r\n11. Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.\r\n12. Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.","calories":788,"protein_g":42.0,"carbs_g":85.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/f0cdwk1782688162.jpg","external_id":"53496","ingredients":[{"id":2224,"name":"Pork Shoulder","quantity":"650g","unit":""},{"id":2225,"name":"Coconut Milk","quantity":"1/4 cup","unit":""},{"id":2226,"name":"Soy Sauce","quantity":"3  tablespoons","unit":""},{"id":2227,"name":"Oyster Sauce","quantity":"2 tablespoons","unit":""},{"id":2228,"name":"Honey","quantity":"2 tablespoons","unit":""},{"id":2229,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":2230,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":2231,"name":"Jasmine Rice","quantity":"2 cups","unit":""},{"id":2232,"name":"Water","quantity":"4 cups","unit":""},{"id":2233,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":2234,"name":"Cucumber","quantity":"1 sliced","unit":""},{"id":2235,"name":"Cilantro Leaves","quantity":"Garnish","unit":""}]},{"id":183,"title":"Barbecue pork buns","source":"seeded","protein_type":"pork","prep_time_minutes":120,"instructions":"step 1\r\nHeat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.\r\n\r\nstep 2\r\nMeanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.\r\n\r\nstep 3\r\nTurn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.","calories":750,"protein_g":24.0,"carbs_g":120.0,"sugar_g":32.0,"image_url":"https://www.themealdb.com/images/media/meals/tzsy461763769901.jpg","external_id":"53242","ingredients":[{"id":2236,"name":"Sugar","quantity":"85g","unit":""},{"id":2237,"name":"White Bread Mix","quantity":"500g","unit":""},{"id":2238,"name":"Sunflower Oil","quantity":"1 tablespoon","unit":""},{"id":2239,"name":"Bacon","quantity":"12","unit":""},{"id":2240,"name":"Ginger","quantity":"Knob","unit":""},{"id":2241,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":2242,"name":"Soy Sauce","quantity":"2 tablespoons","unit":""},{"id":2243,"name":"Clear Honey","quantity":"3  tablespoons","unit":""},{"id":2244,"name":"Tomato Puree","quantity":"3  tablespoons","unit":""},{"id":2245,"name":"Egg","quantity":"1 beaten","unit":""}]},{"id":184,"title":"BBQ Pork Sloppy Joes","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"1\r\n\r\nPreheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.\r\n\r\n2\r\n\r\nMeanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.\r\n\r\n3\r\n\r\nTo bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle.\r\n\r\n4\r\n\r\nHeat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds more. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.\r\n\r\n5\r\n\r\nWhile pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once pork is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with salt and pepper.\r\n\r\n6\r\n\r\nMeanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ pork as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.","calories":520,"protein_g":28.0,"carbs_g":60.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/atd5sh1583188467.jpg","external_id":"52995","ingredients":[{"id":2246,"name":"Potatoes","quantity":"2","unit":""},{"id":2247,"name":"Red Onions","quantity":"1","unit":""},{"id":2248,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":2249,"name":"Lime","quantity":"1","unit":""},{"id":2250,"name":"Bread","quantity":"2","unit":""},{"id":2251,"name":"Pork","quantity":"1 lb","unit":""},{"id":2252,"name":"Barbeque Sauce","quantity":"","unit":""},{"id":2253,"name":"Hotsauce","quantity":"","unit":""},{"id":2254,"name":"Tomato Ketchup","quantity":"","unit":""},{"id":2255,"name":"Sugar","quantity":"","unit":""},{"id":2256,"name":"Vegetable Oil","quantity":"","unit":""},{"id":2257,"name":"Salt","quantity":"","unit":""},{"id":2258,"name":"Pepper","quantity":"","unit":""}]},{"id":185,"title":"Belgian Stoemp","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"1. Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.\r\n\r\n2. Add some salt. Then place the pan over high heat and bring the potatoes to a boil. Cook them until tender. In the meantime rinse and drain the savoy cabbage. Slice it up finely.\r\n\r\n3. Add a tablespoon of butter to a large non-stick pan. Place it over medium-high heat. Once melted, add the savoy cabbage. Season with a pinch of pepper and salt.\r\n\r\n4. Stir fry the cabbage for 15 to 20 minutes or until the cabbage is soft and tender. Then turn the heat off and take the cabbage off the heat. In the meantime, pan fry the sausages (or sliced bacon if you are using both) in a non-stick pan in a tablespoon of butter or oil until golden brown and cooked through.\r\n\r\n5. Transfer the sausages (and bacon) to a plate and cover with a lid or tinfoil to keep the meat warm. In the same greasy pan, add the sliced onion and extra butter and cook it gently over medium heat for 10 minutes until softened. (I often add diced bacon as well, if I only serve the stoemp with sausages.)\r\n\r\n6. Then add the beer and turn the heat up. Let the beer reduce until you get a nice beer and onion sauce (you can add a little flour or sauce thickener if you like). Add the pan fried meat back to the pan and cover to keep warm.\r\n\r\n7. Drain the cooked potatoes and garlic, add them back to the pan you cooked them in together with the pan fried cabbage and chopped parsley. Sprinkle with some pepper, salt and nutmeg. Also add the milk and the rest of the unsalted butter.\r\n\r\n8. Mash the potatoes, parsley and cabbage up. Add extra butter or milk if necessary. Also check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Scoop the cabbage mash onto plates and top with the pan fried sausages (and bacon). Drizzle with the beer and onion sauce. Serve hot.","calories":330,"protein_g":11.0,"carbs_g":32.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/byolko1782500400.jpg","external_id":"53468","ingredients":[{"id":2259,"name":"Sausages","quantity":"2","unit":""},{"id":2260,"name":"Potatoes","quantity":"450g","unit":""},{"id":2261,"name":"Savoy Cabbage","quantity":"200g","unit":""},{"id":2262,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":2263,"name":"Parsley","quantity":"1 Handfull","unit":""},{"id":2264,"name":"Onion","quantity":"1 small finely diced","unit":""},{"id":2265,"name":"Unsalted Butter","quantity":"3  tablespoons","unit":""},{"id":2266,"name":"Beer","quantity":"1 cup","unit":""},{"id":2267,"name":"Whole Milk","quantity":"60ml","unit":""},{"id":2268,"name":"Nutmeg","quantity":"Pinch","unit":""},{"id":2269,"name":"Pepper","quantity":"Pinch","unit":""},{"id":2270,"name":"Salt","quantity":"Pinch","unit":""}]},{"id":186,"title":"Bigos (Hunters Stew)","source":"seeded","protein_type":"pork","prep_time_minutes":90,"instructions":"Preheat the oven to 350 degrees F (175 degrees C).\r\n\r\nHeat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.\r\n\r\nCoat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.\r\n\r\nDeglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.\r\n\r\nMix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.\r\n\r\nBake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.","calories":680,"protein_g":42.0,"carbs_g":28.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/md8w601593348504.jpg","external_id":"53018","ingredients":[{"id":2271,"name":"Bacon","quantity":"2 sliced","unit":""},{"id":2272,"name":"Kielbasa","quantity":"1 lb","unit":""},{"id":2273,"name":"Pork","quantity":"1 lb","unit":""},{"id":2274,"name":"Flour","quantity":"1/4 cup","unit":""},{"id":2275,"name":"Garlic","quantity":"3 chopped","unit":""},{"id":2276,"name":"Onion","quantity":"1 Diced","unit":""},{"id":2277,"name":"Mushrooms","quantity":"1 1/2 cup","unit":""},{"id":2278,"name":"Cabbage","quantity":"4 cups","unit":""},{"id":2279,"name":"Sauerkraut","quantity":"1 Jar","unit":""},{"id":2280,"name":"Red Wine","quantity":"1/4 cup","unit":""},{"id":2281,"name":"Bay Leaf","quantity":"1","unit":""},{"id":2282,"name":"Basil","quantity":"1 tsp","unit":""},{"id":2283,"name":"Marjoram","quantity":"1 tsp","unit":""},{"id":2284,"name":"Paprika","quantity":"1 tbs","unit":""},{"id":2285,"name":"Caraway Seed","quantity":"1/8 teaspoon","unit":""},{"id":2286,"name":"Hotsauce","quantity":"1 dash","unit":""},{"id":2287,"name":"Beef Stock","quantity":"5 Cups","unit":""},{"id":2288,"name":"Tomato Puree","quantity":"2 tbs","unit":""},{"id":2289,"name":"Diced Tomatoes","quantity":"1 cup","unit":""},{"id":2290,"name":"Worcestershire Sauce","quantity":"1 dash","unit":""}]},{"id":187,"title":"Boxty Breakfast","source":"seeded","protein_type":"pork","prep_time_minutes":40,"instructions":"STEP 1\r\nBefore you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.\r\n\r\nSTEP 2\r\nWhisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.\r\n\r\nSTEP 3\r\nHeat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.\r\n\r\nSTEP 4\r\nHeat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.","calories":658,"protein_g":28.0,"carbs_g":55.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/naqyel1608588563.jpg","external_id":"53036","ingredients":[{"id":2291,"name":"Potatoes","quantity":"4 large","unit":""},{"id":2292,"name":"Spring Onions","quantity":"1  bunch","unit":""},{"id":2293,"name":"Plain Flour","quantity":"100g","unit":""},{"id":2294,"name":"Egg White","quantity":"1","unit":""},{"id":2295,"name":"Milk","quantity":"150ml","unit":""},{"id":2296,"name":"Bicarbonate Of Soda","quantity":"1 tsp","unit":""},{"id":2297,"name":"Butter","quantity":"3 tbs","unit":""},{"id":2298,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":2299,"name":"Cherry Tomatoes","quantity":"6","unit":""},{"id":2300,"name":"Bacon","quantity":"12","unit":""},{"id":2301,"name":"Egg","quantity":"6","unit":""}]},{"id":188,"title":"Bryndzové Halušky","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"1. Prepare the Dough\r\nGrate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable.\r\n\r\n2. Cook the Dumplings\r\nBring a large pot of salted water to a boil. Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water. If you don’t have one, use a tilted cutting board and a knife to scrape small pieces of dough into the water.\r\n\r\nLet the dumplings cook until they float to the surface, usually within 2-3 minutes. Scoop them out with a slotted spoon and set aside in a large bowl.\r\n\r\n3. Prepare the Toppings\r\nChop the bacon into small pieces and fry in a skillet over medium heat until crispy. If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese.\r\n\r\n4. Assemble the Dish\r\nToss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its drippings. Garnish with chopped chives or parsley for an extra touch of colour and flavour.","calories":620,"protein_g":24.0,"carbs_g":56.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/g33c901763365484.jpg","external_id":"53190","ingredients":[{"id":2302,"name":"Potatoes","quantity":"500g","unit":""},{"id":2303,"name":"Plain Flour","quantity":"200g","unit":""},{"id":2304,"name":"Egg","quantity":"1","unit":""},{"id":2305,"name":"Salt","quantity":"1 teaspoon","unit":""},{"id":2306,"name":"Bryndza cheese","quantity":"250g","unit":""},{"id":2307,"name":"Bacon","quantity":"200g","unit":""},{"id":2308,"name":"Chives","quantity":"Garnish","unit":""}]},{"id":189,"title":"Cambodian Stir-fried Morning Glory with Pork, Fermented Soybeans, and Garlic","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, add the garlic and stir-fry for about 30 seconds, until fragrant but not burnt.\r\nAdd the minced pork to the pan and break it up with a spatula. Stir-fry until the pork is fully cooked and browned, about 2-3 minutes.\r\nStir in the fermented soy beans and cook for another minute, mixing it thoroughly with the pork.\r\nToss in the cut morning glory and stir-fry for 2-3 minutes to retain its bright green colour and crisp texture.\r\nCheck the seasoning and adjust with fish sauce or sugar if needed. Transfer to a serving dish and serve immediately with steamed rice.","calories":150,"protein_g":9.0,"carbs_g":5.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/wympxc1779734808.jpg","external_id":"53418","ingredients":[{"id":2309,"name":"Morning Glory","quantity":"1  bunch","unit":""},{"id":2310,"name":"Minced Pork","quantity":"150g","unit":""},{"id":2311,"name":"Soya Bean","quantity":"2 tablespoons","unit":""},{"id":2312,"name":"Garlic","quantity":"4 Cloves Chopped","unit":""},{"id":2313,"name":"Oil","quantity":"For frying","unit":""},{"id":2314,"name":"Fish Sauce","quantity":"Dash","unit":""},{"id":2315,"name":"Sugar","quantity":"Dash","unit":""},{"id":2316,"name":"Chilli","quantity":"Sprinkling","unit":""}]},{"id":190,"title":"Cassava pizza","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"Preheat the oven to 200ºC.\r\nCut the bacon or chorizo into medium pieces and the paprika into strips.\r\nSpread a little tomato sauce and mozzarella cheese on each portion of cassava.\r\nAdd the bacon or chorizo, corn, turkey ham, some olives and paprika.\r\nBake for 7 to 10 minutes.\r\nRemove from the oven and enjoy.","calories":546,"protein_g":24.0,"carbs_g":40.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/lrfdwz1764438393.jpg","external_id":"53330","ingredients":[{"id":2317,"name":"Casabe","quantity":"6 cut thick slices","unit":""},{"id":2318,"name":"Tomato Sauce","quantity":"450g","unit":""},{"id":2319,"name":"Chorizo","quantity":"225g","unit":""},{"id":2320,"name":"Turkey Ham","quantity":"225g","unit":""},{"id":2321,"name":"Sweetcorn","quantity":"75g","unit":""},{"id":2322,"name":"Green Olives","quantity":"40g","unit":""},{"id":2323,"name":"Paprika","quantity":"55g","unit":""},{"id":2324,"name":"Mozzarella","quantity":"50g","unit":""}]},{"id":191,"title":"Chickpea, chorizo & spinach stew","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"step 1\r\nHeat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.\r\n\r\nstep 2\r\nStir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.","calories":539,"protein_g":22.5,"carbs_g":32.5,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/xvnx8j1763287209.jpg","external_id":"53166","ingredients":[{"id":2325,"name":"Extra Virgin Olive Oil","quantity":"4 tablespoons","unit":""},{"id":2326,"name":"Onion","quantity":"1 chopped","unit":""},{"id":2327,"name":"Carrots","quantity":"1 Diced","unit":""},{"id":2328,"name":"Celery","quantity":"1 Diced","unit":""},{"id":2329,"name":"Thyme","quantity":"3","unit":""},{"id":2330,"name":"Bay Leaves","quantity":"2","unit":""},{"id":2331,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":2332,"name":"Chorizo","quantity":"200g","unit":""},{"id":2333,"name":"Cinnamon","quantity":"1/4 tsp","unit":""},{"id":2334,"name":"Paprika","quantity":"1 teaspoon","unit":""},{"id":2335,"name":"Chickpeas","quantity":"800g","unit":""},{"id":2336,"name":"Sherry vinegar","quantity":"2 tblsp","unit":""},{"id":2337,"name":"Spinach","quantity":"400g","unit":""}]},{"id":192,"title":"Chilean Empanada","source":"seeded","protein_type":"pork","prep_time_minutes":75,"instructions":"Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.\r\n\r\nWhisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.\r\n\r\nMake the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.\r\n\r\nPreheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\r\n\r\nRoll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.\r\n\r\nBake in the preheated oven until golden brown, about 25 minutes.","calories":1035,"protein_g":28.0,"carbs_g":99.0,"sugar_g":14.0,"image_url":"https://www.themealdb.com/images/media/meals/q4xgij1782851193.jpg","external_id":"53514","ingredients":[{"id":2338,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":2339,"name":"Onion","quantity":"1 large","unit":""},{"id":2340,"name":"Garlic","quantity":"1 tsp minced","unit":""},{"id":2341,"name":"Dried Oregano","quantity":"1 tsp","unit":""},{"id":2342,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":2343,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":2344,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":2345,"name":"Ground Pork","quantity":"1 lb","unit":""},{"id":2346,"name":"Raisins","quantity":"1 cup","unit":""},{"id":2347,"name":"Black Olives","quantity":"1 cup","unit":""},{"id":2348,"name":"Eggs","quantity":"3 Large","unit":""},{"id":2349,"name":"Water","quantity":"1 cup","unit":""},{"id":2350,"name":"Shortening","quantity":"1 cup","unit":""},{"id":2351,"name":"All purpose flour","quantity":"5 Cups","unit":""},{"id":2352,"name":"Salt","quantity":"2 tsp","unit":""},{"id":2353,"name":"Eggs","quantity":"2 Beaten","unit":""}]},{"id":193,"title":"Choripán","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes.\r\nPrepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan.\r\nAssemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce.\r\nServe: Enjoy immediately while hot.\r\nPro Tips:\r\n\r\nGrill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout.\r\nToast the bread on the grill to absorb some of the chorizo's flavors.","calories":488,"protein_g":20.0,"carbs_g":35.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/5i25sg1763075353.jpg","external_id":"53136","ingredients":[{"id":2354,"name":"Chorizo","quantity":"4","unit":""},{"id":2355,"name":"Crusty Bread","quantity":"4","unit":""},{"id":2356,"name":"Chimichurri sauce","quantity":"Drizzle","unit":""}]},{"id":194,"title":"Chorizo & chickpea soup","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"step 1\r\nPut a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.\r\n\r\nstep 2\r\nPile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.","calories":331,"protein_g":13.5,"carbs_g":35.0,"sugar_g":3.3,"image_url":"https://www.themealdb.com/images/media/meals/kggfo91763288633.jpg","external_id":"53168","ingredients":[{"id":2357,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":2358,"name":"Chorizo","quantity":"110g","unit":""},{"id":2359,"name":"Savoy Cabbage","quantity":"140g","unit":""},{"id":2360,"name":"Chilli Flakes","quantity":"Sprinkling","unit":""},{"id":2361,"name":"Chickpeas","quantity":"400g can","unit":""},{"id":2362,"name":"Chicken Stock","quantity":"1","unit":""},{"id":2363,"name":"Crusty Bread","quantity":"To serve","unit":""}]},{"id":195,"title":"Chorizo & soft-boiled egg salad","source":"seeded","protein_type":"pork","prep_time_minutes":25,"instructions":"step 1\r\nCook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.\r\n\r\nstep 2\r\nMeanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.\r\n\r\nstep 3\r\nRemove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.","calories":406,"protein_g":18.5,"carbs_g":25.3,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/v8eaed1763257313.jpg","external_id":"53157","ingredients":[{"id":2364,"name":"Baby New Potatoes","quantity":"500g","unit":""},{"id":2365,"name":"Egg","quantity":"4","unit":""},{"id":2366,"name":"Green Beans","quantity":"225g","unit":""},{"id":2367,"name":"Chorizo","quantity":"225g","unit":""},{"id":2368,"name":"Garlic Clove","quantity":"1 sliced","unit":""},{"id":2369,"name":"Sherry vinegar","quantity":"2 tbsp","unit":""},{"id":2370,"name":"Parsley","quantity":"2 tbsp chopped","unit":""}]},{"id":196,"title":"Chorizo & tomato salad","source":"seeded","protein_type":"pork","prep_time_minutes":15,"instructions":"step 1\r\nPut the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.\r\n\r\nstep 2\r\nIn a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.","calories":187,"protein_g":5.5,"carbs_g":5.5,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/6cskio1763338156.jpg","external_id":"53185","ingredients":[{"id":2371,"name":"Beef tomatoes","quantity":"3","unit":""},{"id":2372,"name":"Red Onions","quantity":"1/2","unit":""},{"id":2373,"name":"Thyme","quantity":"Sprigs of fresh","unit":""},{"id":2374,"name":"Sherry vinegar","quantity":"1 tablespoon","unit":""},{"id":2375,"name":"Extra Virgin Olive Oil","quantity":"2 tblsp","unit":""},{"id":2376,"name":"Chorizo","quantity":"100g","unit":""}]},{"id":197,"title":"Chorizo, potato & cheese omelette","source":"seeded","protein_type":"pork","prep_time_minutes":25,"instructions":"step 1\r\nCook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.","calories":325,"protein_g":17.5,"carbs_g":11.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/0y6uvc1763258983.jpg","external_id":"53159","ingredients":[{"id":2377,"name":"Potatoes","quantity":"1 small","unit":""},{"id":2378,"name":"Olive Oil","quantity":"1 teaspoon","unit":""},{"id":2379,"name":"Chorizo","quantity":"50g","unit":""},{"id":2380,"name":"Egg","quantity":"3","unit":""},{"id":2381,"name":"Parsley","quantity":"Chopped","unit":""},{"id":2382,"name":"Cheddar Cheese","quantity":"25g","unit":""}]},{"id":198,"title":"Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.\r\nRefrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.\r\nIn a large skillet, heat the oil over medium heat. Place the pork chops into the skillet and cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.\r\n\r\nAdd the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed. Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning. Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.","calories":298,"protein_g":25.0,"carbs_g":8.3,"sugar_g":4.8,"image_url":"https://www.themealdb.com/images/media/meals/087fu71783802698.jpg","external_id":"53528","ingredients":[{"id":2383,"name":"Pork Chops","quantity":"4","unit":""},{"id":2384,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":2385,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":2386,"name":"Mustard","quantity":"Melted","unit":""},{"id":2387,"name":"Ground Cumin","quantity":"1 tablespoon","unit":""},{"id":2388,"name":"Tomato","quantity":"3 diced","unit":""},{"id":2389,"name":"Onions","quantity":"2 sliced","unit":""},{"id":2390,"name":"Cilantro","quantity":"1/4 cup","unit":""},{"id":2391,"name":"Salt","quantity":"To taste","unit":""},{"id":2392,"name":"Black Pepper","quantity":"To taste","unit":""}]},{"id":199,"title":"Coddled pork with cider","source":"seeded","protein_type":"pork","prep_time_minutes":50,"instructions":"STEP 1\r\nHeat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.\r\n\r\nSTEP 2\r\nTip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.\r\n\r\nSTEP 3\r\nServe at the table spooned straight from the dish.","calories":528,"protein_g":33.0,"carbs_g":30.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/7vpsfp1608588991.jpg","external_id":"53037","ingredients":[{"id":2393,"name":"Butter","quantity":"Knob","unit":""},{"id":2394,"name":"Pork Chops","quantity":"2","unit":""},{"id":2395,"name":"Bacon","quantity":"4","unit":""},{"id":2396,"name":"Potatoes","quantity":"2","unit":""},{"id":2397,"name":"Carrots","quantity":"1","unit":""},{"id":2398,"name":"Swede","quantity":"1/2","unit":""},{"id":2399,"name":"Cabbage","quantity":"1/2","unit":""},{"id":2400,"name":"Bay Leaf","quantity":"1","unit":""},{"id":2401,"name":"Cider","quantity":"100ml","unit":""},{"id":2402,"name":"Chicken Stock","quantity":"100g","unit":""}]},{"id":200,"title":"Crispy Sausages and Greens","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1\" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.\r\n\r\nMeanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).","calories":550,"protein_g":22.0,"carbs_g":15.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/st1ifa1583267248.jpg","external_id":"52999","ingredients":[{"id":2403,"name":"Kale","quantity":"1  bunch","unit":""},{"id":2404,"name":"Italian Fennel Sausages","quantity":"8","unit":""},{"id":2405,"name":"Cabbage","quantity":"1 Head chopped","unit":""},{"id":2406,"name":"Garlic Clove","quantity":"8","unit":""},{"id":2407,"name":"Onion","quantity":"Sliced","unit":""},{"id":2408,"name":"Shiitake Mushrooms","quantity":"Sliced","unit":""},{"id":2409,"name":"Chicken Stock","quantity":"1 cup","unit":""},{"id":2410,"name":"Salt","quantity":"","unit":""},{"id":2411,"name":"Pepper","quantity":"","unit":""}]},{"id":201,"title":"Cuban Sandwich","source":"seeded","protein_type":"pork","prep_time_minutes":40,"instructions":"Step 1\r\nPlace pork chops in a 3-qt. glass baking dish. Using a fork, poke holes into pork all over; season all over with 1 tsp. salt. Drizzle with oil and toss to coat.\r\nStep 2\r\nIn a small bowl, combine orange zest and juice, lime zest and juice, oregano, pepper, garlic powder, cumin, and onion powder. Add half of marinade to pork and let rest 10 to 15 minutes.\r\nStep 3\r\nMeanwhile, arrange a rack in center of oven; preheat to 425°. Add mustard and mayonnaise to remaining marinade and stir until smooth.\r\nStep 4\r\nTransfer pork to oven and roast until an instant-read thermometer inserted into thickest part registers 140°, 15 to 20 minutes.\r\nStep 5\r\nTo build sandwiches, cut loaf in half crosswise, then cut each piece in half lengthwise for 4 pieces total. Spread butter on outside of bread on the top and bottom. Spread mustard mixture on cut sides of bread. On 2 bread pieces, layer each with 2 oz. cheese, 4 oz. ham, half of roast pork, 4 pickle slices, and remaining 2 oz. cheese. Close with remaining bread pieces and wrap each sandwich in foil.\r\nStep 6\r\nHeat a large cast-iron skillet over medium heat. Place foil-wrapped sandwiches in skillet, then place another heavy skillet on top to create a homemade sandwich press. If you don’t have another heavy skillet, weigh the pan down with another lighter skillet or baking sheet, then top with couple of canned goods.\r\nStep 7\r\nGrill sandwiches, turning halfway through, until toasted and cheese is melted, 3 to 4 minutes per side. Cut each sandwich in half and serve.","calories":630,"protein_g":45.0,"carbs_g":35.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/djdg8l1784578885.jpg","external_id":"53547","ingredients":[{"id":2412,"name":"Pork Chops","quantity":"1 lb","unit":""},{"id":2413,"name":"Kosher Salt","quantity":"Pinch","unit":""},{"id":2414,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":2415,"name":"Orange","quantity":"Juice/zest of one","unit":""},{"id":2416,"name":"Lime","quantity":"Juice/zest of one","unit":""},{"id":2417,"name":"Dried Oregano","quantity":"2 tsp","unit":""},{"id":2418,"name":"Ground Black Pepper","quantity":"1 tsp","unit":""},{"id":2419,"name":"Garlic Powder","quantity":"1 tsp","unit":""},{"id":2420,"name":"Dijon Mustard","quantity":"2 tablespoons","unit":""},{"id":2421,"name":"Mayonnaise","quantity":"2 tablespoons","unit":""},{"id":2422,"name":"Cuban Bread","quantity":"8 oz","unit":""},{"id":2423,"name":"Unsalted Butter","quantity":"1 tablespoon","unit":""},{"id":2424,"name":"Swiss Cheese","quantity":"4 oz","unit":""},{"id":2425,"name":"Deli Ham","quantity":"8 oz","unit":""},{"id":2426,"name":"Dill Pickles","quantity":"2","unit":""}]},{"id":202,"title":"Fašírky","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"1. Prepare the Bread Mixture\r\nSoak the bread slices in milk or water until soft.\r\nSqueeze out excess liquid and mash into small crumbs.\r\n2. Mix the Ingredients\r\nIn a large bowl, combine ground meat, chopped onions, garlic, soaked bread, egg, and seasonings.\r\nMix well until evenly combined.\r\n3. Shape the Meat Patties\r\nTake portions of the mixture and shape them into palm-sized patties.\r\nFlatten slightly to help with even cooking.\r\n4. Coat the Patties\r\nLightly dust each patty with flour.\r\nDip into beaten egg, then coat with breadcrumbs for a crispy finish.\r\n5. Fry the Fašírky\r\nHeat vegetable oil in a pan over medium heat.\r\nFry the patties for 4-5 minutes per side until golden brown and fully cooked.\r\nTransfer to a paper towel-lined plate to drain excess oil.\r\n6. Serve and Enjoy\r\nServe Fašírky hot with mashed potatoes, cabbage salad, or fresh bread.\r\nEnjoy with mustard, pickles, or garlic sauce for extra flavor.","calories":600,"protein_g":32.0,"carbs_g":35.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/gtpvwp1763363947.jpg","external_id":"53188","ingredients":[{"id":2427,"name":"Ground Pork","quantity":"500g","unit":""},{"id":2428,"name":"Onion","quantity":"1 medium chopped","unit":""},{"id":2429,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":2430,"name":"Bread","quantity":"2 sliced","unit":""},{"id":2431,"name":"Milk","quantity":"1 shot","unit":""},{"id":2432,"name":"Egg","quantity":"1","unit":""},{"id":2433,"name":"Salt","quantity":"1 teaspoon","unit":""},{"id":2434,"name":"Black Pepper","quantity":"1/2 teaspoon","unit":""},{"id":2435,"name":"Marjoram","quantity":"1 teaspoon","unit":""},{"id":2436,"name":"Mustard","quantity":"1 tsp","unit":""},{"id":2437,"name":"Parsley","quantity":"1 tablespoon chopped","unit":""},{"id":2438,"name":"Flour","quantity":"1/2 cup","unit":""},{"id":2439,"name":"Egg","quantity":"1 beaten","unit":""},{"id":2440,"name":"Breadcrumbs","quantity":"1 cup","unit":""},{"id":2441,"name":"Vegetable Oil","quantity":"For frying","unit":""}]},{"id":203,"title":"Flemish Hutsepot","source":"seeded","protein_type":"pork","prep_time_minutes":50,"instructions":"1) Peel and chop the onion and garlic. Add both to a large pan with the butter and place it over medium heat.\r\n\r\n2) Let the onion and garlic sweat for 5 minutes. Then add the chopped potatoes, bay leaves and thyme and stir well. Cook for another 5 minutes.\r\n\r\n3) In the meantime peel and slice the carrots. Peel the turnip. Dice it into bite-size pieces. Slice the leek in half lengthwise. Rinse it well to remove any sand. Add the vegetables to the potatoes and onion. Also add the mustard and chicken stock and season with pepper and salt.\r\n\r\n4) Stir all the ingredients well and cover the pan with a lid. Cook the hutsepot for about 20 to 25 minutes or until all the vegetables and potatoes are tender. Stir regularly. Add extra water if necessary. In the meantime pan fry the sausages in a little oil or butter until golden brown and cooked through. Keep warm.\r\n\r\n5) Once the potatoes start to fall apart, stir and turn it all into a mushy and chunky vegetable stew. Check the seasoning and add extra pepper, salt or mustard to taste.\r\n\r\n6) Scoop the hutsepot onto deep plates and top with the sausage. Serve hot with an extra dollop of mustard if you like.","calories":470,"protein_g":16.0,"carbs_g":42.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/2lywl71782496853.jpg","external_id":"53464","ingredients":[{"id":2442,"name":"Floury Potatoes","quantity":"600g","unit":""},{"id":2443,"name":"Carrots","quantity":"200g","unit":""},{"id":2444,"name":"Turnips","quantity":"200g","unit":""},{"id":2445,"name":"Leek","quantity":"250g","unit":""},{"id":2446,"name":"Sausages","quantity":"4","unit":""},{"id":2447,"name":"Onion","quantity":"1 small","unit":""},{"id":2448,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":2449,"name":"Bay Leaf","quantity":"2","unit":""},{"id":2450,"name":"Thyme","quantity":"4 sprigs","unit":""},{"id":2451,"name":"Chicken Stock","quantity":"600ml","unit":""},{"id":2452,"name":"Mustard","quantity":"1 tablespoon","unit":""},{"id":2453,"name":"Unsalted Butter","quantity":"1 tablespoon","unit":""},{"id":2454,"name":"Salt","quantity":"Pinch","unit":""},{"id":2455,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":204,"title":"Frikadeller - Danish Meatballs","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"Finely chop onion and garlic.\r\nStir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes. You can also make the mixture one day in advance and refrigerate.\r\nHeat a pan over medium heat. Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.\r\nFry until they develop a nice browned crust on both sides and are cooked all the way through.\r\nServe hot with a classic potato salad on the side.","calories":410,"protein_g":25.0,"carbs_g":8.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/bnhfa71784662834.jpg","external_id":"53553","ingredients":[{"id":2456,"name":"Onion","quantity":"1 large","unit":""},{"id":2457,"name":"Garlic","quantity":"1 clove","unit":""},{"id":2458,"name":"Minced Pork","quantity":"500g","unit":""},{"id":2459,"name":"All purpose flour","quantity":"1 tablespoon","unit":""},{"id":2460,"name":"Oats","quantity":"1 tablespoon","unit":""},{"id":2461,"name":"Milk","quantity":"1/2 cup","unit":""},{"id":2462,"name":"Egg","quantity":"1","unit":""},{"id":2463,"name":"Salt","quantity":"1 tablespoon","unit":""},{"id":2464,"name":"Ground Black Pepper","quantity":"1 tsp","unit":""},{"id":2465,"name":"Butter","quantity":"2 tablespoons","unit":""}]},{"id":205,"title":"Ham croquetas","source":"seeded","protein_type":"pork","prep_time_minutes":50,"instructions":"step 1\r\nTo make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins.\r\n\r\nstep 2\r\nMeanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.\r\n\r\nstep 3\r\nOnce you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.\r\n\r\nstep 4\r\nSeason with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with. The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.\r\n\r\nstep 5\r\nSmooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.\r\n\r\nstep 6\r\nWhen you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.\r\n\r\nstep 7\r\nRoll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.\r\n\r\nstep 8\r\nDunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs. Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins.\r\n\r\nstep 9\r\nIf you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.","calories":450,"protein_g":14.0,"carbs_g":38.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/6dpa7m1763331105.jpg","external_id":"53179","ingredients":[{"id":2466,"name":"Plain Flour","quantity":"75g","unit":""},{"id":2467,"name":"Egg","quantity":"2 large","unit":""},{"id":2468,"name":"Breadcrumbs","quantity":"75g","unit":""},{"id":2469,"name":"Sunflower Oil","quantity":"For frying","unit":""},{"id":2470,"name":"Extra Virgin Olive Oil","quantity":"4 tbsp","unit":""},{"id":2471,"name":"Leek","quantity":"1/2","unit":""},{"id":2472,"name":"jamón ibérico","quantity":"70g","unit":""},{"id":2473,"name":"Plain Flour","quantity":"60g","unit":""},{"id":2474,"name":"Vegetable Stock","quantity":"75 ml","unit":""},{"id":2475,"name":"Milk","quantity":"330ml","unit":""},{"id":2476,"name":"Nutmeg","quantity":"Grated","unit":""}]},{"id":206,"title":"Ham hock colcannon","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"STEP 1\r\nPeel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.\r\n\r\nSTEP 2\r\nMeanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.\r\n\r\nSTEP 3\r\nDrain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.\r\n\r\nSTEP 4\r\nReheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.","calories":490,"protein_g":18.0,"carbs_g":43.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/n41ny81608588066.jpg","external_id":"53035","ingredients":[{"id":2477,"name":"Floury Potatoes","quantity":"800g","unit":""},{"id":2478,"name":"Butter","quantity":"50g","unit":""},{"id":2479,"name":"Garlic Clove","quantity":"3 chopped","unit":""},{"id":2480,"name":"Cabbage","quantity":"1 chopped","unit":""},{"id":2481,"name":"Spring Onions","quantity":"8","unit":""},{"id":2482,"name":"Double Cream","quantity":"100ml","unit":""},{"id":2483,"name":"Mustard","quantity":"2 tbs","unit":""},{"id":2484,"name":"Ham","quantity":"180g","unit":""},{"id":2485,"name":"Eggs","quantity":"4","unit":""}]},{"id":207,"title":"Hot and Sour Soup","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"STEP 1 - MAKING THE SOUP\r\nIn a wok add chicken broth and wait for it to boil.\r\nNext add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.\r\nAdd Tofu, mushrooms, black wood ear mushrooms to the wok.\r\nTo thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.\r\nNext add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds\r\nServe the soup in a bowl and add the bbq pork and sliced green onions on top.","calories":150,"protein_g":8.0,"carbs_g":12.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/1529445893.jpg","external_id":"52954","ingredients":[{"id":2486,"name":"Mushrooms","quantity":"1/3 cup","unit":""},{"id":2487,"name":"Wood Ear Mushrooms","quantity":"1/3 cup","unit":""},{"id":2488,"name":"Tofu","quantity":"2/3 Cup","unit":""},{"id":2489,"name":"Pork","quantity":"1/2 cup","unit":""},{"id":2490,"name":"Chicken Stock","quantity":"2-1/2 cups","unit":""},{"id":2491,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":2492,"name":"Sugar","quantity":"1/4 tsp","unit":""},{"id":2493,"name":"Sesame Seed Oil","quantity":"1 tsp","unit":""},{"id":2494,"name":"Pepper","quantity":"1/4 tsp","unit":""},{"id":2495,"name":"Hotsauce","quantity":"1/2 tsp","unit":""},{"id":2496,"name":"Vinegar","quantity":"1-½ cups","unit":""},{"id":2497,"name":"Soy Sauce","quantity":"1 tsp","unit":""},{"id":2498,"name":"Cornstarch","quantity":"1 tbs","unit":""},{"id":2499,"name":"Water","quantity":"2 tbs","unit":""},{"id":2500,"name":"Spring Onions","quantity":"1/4 cup","unit":""}]},{"id":208,"title":"Jamon & wild garlic croquetas","source":"seeded","protein_type":"pork","prep_time_minutes":50,"instructions":"step 1\r\nWash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted. Immediately rinse under cold running water, then squeeze out the excess water and finely chop.\r\n\r\nstep 2\r\nWarm the milk in a pan over a low heat until just steaming. Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little. Gradually add the warm milk, a little at a time, until you have a thick, silky sauce. Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season.\r\n\r\nstep 3\r\nAdd the manchego, jamón and wild garlic to the pan, and beat to combine. Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.\r\n\r\nstep 4\r\nLightly oil your hands and shape the mixture into 18-20 even-sized balls. Arrange on a baking tray and freeze for 30 mins to firm up.\r\n\r\nstep 5\r\nBeat the egg in a shallow dish with a little seasoning. Tip the panko into a second dish. Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs. At this point, the raw croquetas can be frozen for up to three months. Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C, or until a cube of bread browns lightly in 30 seconds. Fry the croquetas in batches for 2-3 mins until deeply golden. To cook from frozen, fry at 160C for a few minutes longer until they’re piping hot inside. Remove to a sheet of kitchen paper using a slotted spoon and leave to drain. Serve warm with a glass of sherry.","calories":460,"protein_g":15.0,"carbs_g":35.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/zc9cwz1763196177.jpg","external_id":"53145","ingredients":[{"id":2501,"name":"Wild Garlic Leaves","quantity":"150g","unit":""},{"id":2502,"name":"Milk","quantity":"350g","unit":""},{"id":2503,"name":"Olive Oil","quantity":"45g","unit":""},{"id":2504,"name":"Flour","quantity":"65g","unit":""},{"id":2505,"name":"manchego","quantity":"35g","unit":""},{"id":2506,"name":"jamón ibérico","quantity":"80g","unit":""},{"id":2507,"name":"Egg","quantity":"1","unit":""},{"id":2508,"name":"Breadcrumbs","quantity":"75g","unit":""},{"id":2509,"name":"Vegetable Oil","quantity":"1 L","unit":""}]},{"id":209,"title":"Japanese Katsudon","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"STEP 1\r\nHeat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.\r\n\r\nSTEP 2\r\nTip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.","calories":650,"protein_g":33.0,"carbs_g":52.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/d8f6qx1604182128.jpg","external_id":"53034","ingredients":[{"id":2510,"name":"Vegetable Oil","quantity":"1 tbs","unit":""},{"id":2511,"name":"Onion","quantity":"1 large","unit":""},{"id":2512,"name":"Pork","quantity":"1 chopped","unit":""},{"id":2513,"name":"Vegetable Stock","quantity":"150ml","unit":""},{"id":2514,"name":"Soy Sauce","quantity":"1 tbs","unit":""},{"id":2515,"name":"Mirin","quantity":"1 tsp","unit":""},{"id":2516,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":2517,"name":"Eggs","quantity":"2 Beaten","unit":""},{"id":2518,"name":"Sushi Rice","quantity":"200g","unit":""},{"id":2519,"name":"Chives","quantity":"Chopped","unit":""}]},{"id":210,"title":"Khmer Banh Xeo – Cambodian Savory Pancake","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"Whisk together rice flour, cornstarch, coconut milk, water, and turmeric in a bowl until smooth, then let rest for 15 minutes—this hydrates the flour for better texture.\r\nHeat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.\r\nSauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.\r\nAdd onion slices and cook for 1 minute until slightly softened.\r\nStir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.\r\nScatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.\r\nUncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.\r\nFold the pancake in half over the bean sprouts using a spatula, then transfer to a plate.\r\nRepeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking.\r\nServe immediately with fish sauce for dipping.","calories":670,"protein_g":9.0,"carbs_g":39.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/xrv78g1782769859.jpg","external_id":"53502","ingredients":[{"id":2520,"name":"Rice Flour","quantity":"1 cup","unit":""},{"id":2521,"name":"Cornstarch","quantity":"1/4 cup","unit":""},{"id":2522,"name":"Coconut Milk","quantity":"1 1/4 cup","unit":""},{"id":2523,"name":"Water","quantity":"3/4 cup","unit":""},{"id":2524,"name":"Ground Turmeric","quantity":"1/2 tsp","unit":""},{"id":2525,"name":"Pork belly slices","quantity":"1/2 lb","unit":""},{"id":2526,"name":"Bean Sprouts","quantity":"1 cup","unit":""},{"id":2527,"name":"Onion","quantity":"1/2","unit":""},{"id":2528,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":2529,"name":"Fish Sauce","quantity":"Splash","unit":""}]},{"id":211,"title":"Lao Naem Khao","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.\r\n\r\nGrate the coconut. Put in a large bowl.\r\n\r\nAdd the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.\r\n\r\nRoll the mixture to form 2-inch rice ball croquettes. \r\n\r\nHeat up the cooking oil in a pot or pan.\r\n\r\nBeat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.\r\n\r\nAllow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.\r\n\r\nOnce cooled, break apart the rice balls and add into a larger bowl.\r\n\r\nDrain the onion and the shallots.\r\n\r\nMake sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.\r\n\r\nIn the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.\r\n\r\nTop with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.\r\n\r\nPreserving Naem Khao Recipe\r\nNaem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.\r\n\r\nIt should not be frozen. \r\n\r\nServing Naem Khao\r\nNam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.","calories":710,"protein_g":15.5,"carbs_g":45.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/0dypw51779817467.jpg","external_id":"53427","ingredients":[{"id":2530,"name":"Jasmine Rice","quantity":"3 Cups","unit":""},{"id":2531,"name":"Coconut","quantity":"1","unit":""},{"id":2532,"name":"Oil","quantity":"Splash","unit":""},{"id":2533,"name":"Sour Pork Sausage","quantity":"2 cups","unit":""},{"id":2534,"name":"Pickled Garlics","quantity":"2 diced","unit":""},{"id":2535,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":2536,"name":"Fish Sauce","quantity":"2 tablespoons","unit":""},{"id":2537,"name":"Sugar","quantity":"1 tablespoon","unit":""},{"id":2538,"name":"Onion","quantity":"1 sliced","unit":""},{"id":2539,"name":"Shallots","quantity":"1 sliced","unit":""},{"id":2540,"name":"Spring Onions","quantity":"3 finely chopped","unit":""},{"id":2541,"name":"Cilantro","quantity":"1 cup","unit":""},{"id":2542,"name":"Hot Mint","quantity":"1/2 cup","unit":""},{"id":2543,"name":"Mint","quantity":"1/2 cup","unit":""},{"id":2544,"name":"Roasted Peanut","quantity":"1/4 cup","unit":""},{"id":2545,"name":"Vegetables","quantity":"To serve","unit":""},{"id":2546,"name":"Lettuce","quantity":"To serve","unit":""}]},{"id":212,"title":"Open-faced Sandwich With Potato","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt. Bring to a boil and simmer the potatoes for about 10 minutes. Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and allow to cool slightly. Remember that potatoes come in various sizes, so the cooking time may vary – if they do not easily glide off of a fork when speared and lifted out of the water, they are not done yet.\r\nFry bacon slices and transfer to a dish lined with paper towels.\r\nPeel the red onion and slice in thin rings.\r\nTransfer the flour to a bowl and toss the onions in the flour. Remove onions and shake off excess flour.\r\nHeat the oil in a saucepan over medium heat. You can test whether the oil is hot enough by adding a small piece of onion to the saucepan. If the oil bubbles around the onion, the oil is ready.\r\nTransfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once.\r\nFry the onions for a couple of minutes until they are golden brown. Transfer onions to a dish lined with paper towels and sprinkle with salt. Repeat the process until all onions are fried.\r\nButter a slice of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top. Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives.","calories":488,"protein_g":16.0,"carbs_g":60.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/wooxjq1784663522.jpg","external_id":"53554","ingredients":[{"id":2547,"name":"New Potatoes","quantity":"500g","unit":""},{"id":2548,"name":"Bacon","quantity":"4 slices","unit":""},{"id":2549,"name":"Mayonnaise","quantity":"4 tablespoons","unit":""},{"id":2550,"name":"Chives","quantity":"Handful","unit":""},{"id":2551,"name":"Rye Bread","quantity":"8 slices","unit":""},{"id":2552,"name":"Red Onions","quantity":"2","unit":""},{"id":2553,"name":"All purpose flour","quantity":"1/2 cup","unit":""},{"id":2554,"name":"Vegetable Oil","quantity":"1 1/4 cup","unit":""},{"id":2555,"name":"Sea Salt","quantity":"Pinch","unit":""}]},{"id":213,"title":"Pork & sauerkraut goulash","source":"seeded","protein_type":"pork","prep_time_minutes":85,"instructions":"step 1\r\nHeat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins. Tip in the cumin and pork, and fry for 10 mins all over until browned. Add the garlic, season well and scatter over the flour. Cook for about a minute, then add the paprika and cook for 1 min more.\r\n\r\nstep 2\r\nPour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.\r\n\r\nstep 3\r\nAdd the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 mins to combine the flavours. Season to taste, the serve garnished with a spoonful of soured cream.\r\n\r\nThis recipe has been provided by Apetit Online and not been re-tested by us.","calories":840,"protein_g":45.0,"carbs_g":22.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/cyuhwp1764362103.jpg","external_id":"53301","ingredients":[{"id":2556,"name":"Lard","quantity":"3  tablespoons","unit":""},{"id":2557,"name":"Onion","quantity":"4 Chopped","unit":""},{"id":2558,"name":"Cumin Seeds","quantity":"1 tablespoon","unit":""},{"id":2559,"name":"Pork Shoulder","quantity":"800g","unit":""},{"id":2560,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":2561,"name":"Plain Flour","quantity":"2 tablespoons","unit":""},{"id":2562,"name":"Paprika","quantity":"2 tablespoons","unit":""},{"id":2563,"name":"Beef Stock","quantity":"1 1/2 L","unit":""},{"id":2564,"name":"Bay Leaves","quantity":"4","unit":""},{"id":2565,"name":"White Sauerkraut","quantity":"400g","unit":""},{"id":2566,"name":"Whipping Cream","quantity":"200ml","unit":""},{"id":2567,"name":"Sour Cream","quantity":"4 tablespoons","unit":""}]},{"id":214,"title":"Pork Cassoulet","source":"seeded","protein_type":"pork","prep_time_minutes":60,"instructions":"Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.\r\nPour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.\r\nRemove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.","calories":450,"protein_g":26.0,"carbs_g":30.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/wxuvuv1511299147.jpg","external_id":"52847","ingredients":[{"id":2568,"name":"Goose Fat","quantity":"4 tbsp","unit":""},{"id":2569,"name":"Pork","quantity":"350g","unit":""},{"id":2570,"name":"Onion","quantity":"1 large","unit":""},{"id":2571,"name":"Garlic","quantity":"10","unit":""},{"id":2572,"name":"Carrots","quantity":"1 thinly sliced","unit":""},{"id":2573,"name":"Fennel Seeds","quantity":"1 tsp","unit":""},{"id":2574,"name":"Red Wine Vinegar","quantity":"2 tblsp","unit":""},{"id":2575,"name":"Vegetable Stock","quantity":"600ml","unit":""},{"id":2576,"name":"Tomato Puree","quantity":"1 tblsp","unit":""},{"id":2577,"name":"Rosemary","quantity":"2 sticks","unit":""},{"id":2578,"name":"Parsley","quantity":"Handful","unit":""},{"id":2579,"name":"Haricot Beans","quantity":"400g","unit":""},{"id":2580,"name":"Breadcrumbs","quantity":"2 tblsp","unit":""},{"id":2581,"name":"Oil","quantity":"drizzle","unit":""},{"id":2582,"name":"Bread","quantity":"to serve","unit":""},{"id":2583,"name":"Broccoli","quantity":"to serve","unit":""}]},{"id":215,"title":"Pork rib bortsch","source":"seeded","protein_type":"pork","prep_time_minutes":90,"instructions":"step 1\r\nCut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.\r\n\r\nstep 2\r\nTurn the heat up. Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using. Cook for 15 mins more.\r\n\r\nstep 3\r\nStir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.","calories":625,"protein_g":32.0,"carbs_g":38.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/om5hsl1764364721.jpg","external_id":"53306","ingredients":[{"id":2584,"name":"Pork Back Ribs","quantity":"1kg","unit":""},{"id":2585,"name":"Bay Leaves","quantity":"2","unit":""},{"id":2586,"name":"Dried white beans","quantity":"1 tablespoon","unit":""},{"id":2587,"name":"Carrots","quantity":"1 large","unit":""},{"id":2588,"name":"Onion","quantity":"1 sliced","unit":""},{"id":2589,"name":"Garlic Clove","quantity":"3 sliced thinly","unit":""},{"id":2590,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":2591,"name":"Red Chilli","quantity":"2 chopped","unit":""},{"id":2592,"name":"Beetroot","quantity":"2","unit":""},{"id":2593,"name":"Potatoes","quantity":"3 chopped","unit":""},{"id":2594,"name":"Tomato Puree","quantity":"3  tablespoons","unit":""},{"id":2595,"name":"White Cabbage","quantity":"1/2","unit":""},{"id":2596,"name":"Parsley","quantity":"Handful","unit":""},{"id":2597,"name":"Dill","quantity":"Handful","unit":""},{"id":2598,"name":"Sour Cream","quantity":"300g","unit":""}]},{"id":216,"title":"Portuguese barbecued pork (Febras assadas)","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"STEP 1\r\n\r\nCut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer. Take a clear plastic bag and slip one of the pieces in. Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces.\r\n\r\nSTEP 2\r\n\r\nPut the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork. Leave to marinate for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames.\r\n\r\nSTEP 3\r\n\r\nTo make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips. Soak them in the water for 5 minutes and then change the water. Leave for 5 more minutes. Drain and then pat dry on a towel or with kitchen paper.\r\n\r\nSTEP 4\r\n\r\nHeat the oil in a deep fryer or a deep heavy-based pan with a lid to 130C and lower the chips into the oil (in batches). Blanch for 8-10 minutes. Remove from the oil and drain well. Place on a tray to cool. Reheat the oil to 180C (make sure it’s hot or your chips will be soggy) and lower the basket of chips into the oil (again, do this in batches). Leave to cook for 2 minutes and then give them a little shake. Cook for another minute or so until they are well coloured and crisp to the touch. Drain well for a few minutes, tip into a bowl and sprinkle with sea salt.\r\n\r\nSTEP 5\r\n\r\nThe pork will cook quickly so do it in 2 batches. Take the pieces out of the marinade, rub them with oil, and drop them onto the barbecue (you could also use a chargrill). Cook for 1 minute on each side – they may flare up as you do so. This should really be enough time as they will keep on cooking. Take them off the barbecue and pile onto a plate. Repeat with the remaining batch.\r\n\r\nSTEP 6\r\n\r\nServe by piling a plate with chips, drop the pork on top of each pile and pouring the juices from the plate over so the chips take up the flavours. Top with a spoon of mayonnaise and a wedge of lemon.","calories":600,"protein_g":38.0,"carbs_g":48.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/cybyue1614349443.jpg","external_id":"53044","ingredients":[{"id":2599,"name":"Pork","quantity":"2","unit":""},{"id":2600,"name":"White Wine","quantity":"200ml","unit":""},{"id":2601,"name":"Paprika","quantity":"1/2 tsp","unit":""},{"id":2602,"name":"Lemon","quantity":"2","unit":""},{"id":2603,"name":"Lemon Juice","quantity":"1/2","unit":""},{"id":2604,"name":"Olive Oil","quantity":"Dash","unit":""},{"id":2605,"name":"Mayonnaise","quantity":"To serve","unit":""},{"id":2606,"name":"Potatoes","quantity":"1 kg","unit":""},{"id":2607,"name":"Vegetable Oil","quantity":"For frying","unit":""}]},{"id":217,"title":"Prahok Ktis – Pork and Coconut Dip","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.\r\n2. Add 4 cloves minced garlic and 2 finely chopped shallots to the skillet, stirring constantly until fragrant and lightly golden, 2-3 minutes.\r\n3. Tip: Keep the heat medium to prevent burning—garlic can turn bitter if overcooked.\r\n4. Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, 5-7 minutes.\r\n5. Stir in 3 tbsp prahok and cook for 1 minute to blend the flavors, mashing it slightly into the pork.\r\n6. Pour in 1 cup coconut milk, stirring to combine, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly.\r\n7. Tip: Simmer gently to avoid curdling the coconut milk—a steady bubble is ideal.\r\n8. Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies, stirring until the sugar dissolves, about 2 minutes.\r\n9. Remove the skillet from heat and stir in 2 tbsp lime juice, mixing thoroughly.\r\n10. Tip: Add lime juice off the heat to preserve its fresh, tangy flavor without cooking it out.\r\n11. Transfer the dip to a serving bowl and garnish with ¼ cup chopped fresh cilantro.\r\n12. Let the dip cool for 5 minutes before serving to allow the flavors to meld.","calories":475,"protein_g":22.0,"carbs_g":7.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/g80f4t1782690273.jpg","external_id":"53499","ingredients":[{"id":2608,"name":"Ground Pork","quantity":"1 lb","unit":""},{"id":2609,"name":"Coconut Milk","quantity":"1 cup","unit":""},{"id":2610,"name":"Prahok","quantity":"3  tablespoons","unit":""},{"id":2611,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":2612,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":2613,"name":"Shallots","quantity":"2 chopped","unit":""},{"id":2614,"name":"Chilli","quantity":"2","unit":""},{"id":2615,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":2616,"name":"Fish Sauce","quantity":"2 tablespoons","unit":""},{"id":2617,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":2618,"name":"Cilantro","quantity":"Garnish","unit":""}]},{"id":218,"title":"Raspeballer (Norwegian Potato Dumplings)","source":"seeded","protein_type":"pork","prep_time_minutes":65,"instructions":"Raspeballer & (Optional) Salted Meat\r\n▢\r\nIf you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone. Remove the pork and save the broth to cook the raspeballer.\r\n▢\r\nBoil the boiled potatoes and peel once cooled. Also peel the raw potatoes, and then grate them or run them through a food processor. Use a paper towel to remove some of the moisture from the grated potatoes.\r\n▢\r\nMash the boiled potatoes in a potato ricer or with a masher. Make sure there are no lumps. Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together. Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended.\r\n▢\r\nYou can cook the raspeballer in either vegetable or beef broth, or if you're making pork knuckle, cook them in the broth from the pork knuckle. Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart.\r\n▢\r\nUse a tablespoon dipped in cold water to shape each raspeball in your hand. Try to make them as smooth as possible and then gently drop them into the simmering broth. Dip the tablespoon in a bowl of cold water between each raspeball.\r\n▢\r\nLet the raspeballer simmer for about 30 minutes. If you're making smoked sausage, you can heat the sausage in the same pot with the raspeballer. Top with fresh chopped parsley.\r\n\r\nMashed Rutabaga\r\n▢\r\nPeel the rutabaga and carrots and cut into small pieces. Boil in water for about 30 minutes, or until tender. Then drain the water, add the cream/milk, butter and nutmeg and mash until smooth.\r\n▢\r\nServe alongside the raspeballer and meat.","calories":700,"protein_g":28.0,"carbs_g":95.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/hhm7xy1763075871.jpg","external_id":"53124","ingredients":[{"id":2619,"name":"Pork knuckle","quantity":"1","unit":""},{"id":2620,"name":"Sausages","quantity":"1","unit":""},{"id":2621,"name":"Potatoes","quantity":"1 lb","unit":""},{"id":2622,"name":"Red Potatoes","quantity":"2 Lbs","unit":""},{"id":2623,"name":"Flour","quantity":"1 1/4 cup","unit":""},{"id":2624,"name":"All purpose flour","quantity":"2 tblsp","unit":""},{"id":2625,"name":"Salt","quantity":"1 teaspoon","unit":""},{"id":2626,"name":"Bouillon Cubes","quantity":"4","unit":""},{"id":2627,"name":"Freshly Chopped Parsley","quantity":"Pinch","unit":""},{"id":2628,"name":"Swede","quantity":"1","unit":""},{"id":2629,"name":"Carrots","quantity":"2","unit":""},{"id":2630,"name":"Cream","quantity":"1/4 cup","unit":""},{"id":2631,"name":"Butter","quantity":"1 tblsp","unit":""},{"id":2632,"name":"Nutmeg","quantity":"1 teaspoon","unit":""}]},{"id":219,"title":"Rice paper dumplings","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"step 1\r\nTip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well and set aside for 15 mins. Tip into a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper. Scrunch everything together using your hands, mixing well until everything is combined.\r\n\r\nstep 2\r\nSoak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board. Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling. Fold down the top of the sheet, then the sides to fully encase and make a neat square. If the dumpling feels a little fragile, soak another sheet and wrap it again. Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.\r\n\r\nstep 3\r\nHeat the oil in a large, non-stick frying pan (ensuring it is no more than a third full) over a medium-high heat and fry the dumplings for 3-5 mins until golden brown. Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden. Remove the lid and cook for 1-2 mins.\r\n\r\nstep 4\r\nMeanwhile, combine all the dipping sauce ingredients in small bowl. Serve the dumplings with the dipping sauce on the side.","calories":478,"protein_g":21.0,"carbs_g":35.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/sfahy01763752319.jpg","external_id":"53227","ingredients":[{"id":2633,"name":"White Cabbage","quantity":"1/4","unit":""},{"id":2634,"name":"Carrots","quantity":"1","unit":""},{"id":2635,"name":"Shiitake Mushrooms","quantity":"100g","unit":""},{"id":2636,"name":"Ground Pork","quantity":"400g","unit":""},{"id":2637,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":2638,"name":"Ginger","quantity":"20g","unit":""},{"id":2639,"name":"Soy Sauce","quantity":"2 tsp","unit":""},{"id":2640,"name":"Sesame Seed Oil","quantity":"2 tsp","unit":""},{"id":2641,"name":"Spring Onions","quantity":"3 sliced thinly","unit":""},{"id":2642,"name":"Rice Paper Sheets","quantity":"20","unit":""},{"id":2643,"name":"Vegetable Oil","quantity":"75 ml","unit":""},{"id":2644,"name":"Soy Sauce","quantity":"2 tablespoons","unit":""},{"id":2645,"name":"Rice Vinegar","quantity":"2 tablespoons","unit":""},{"id":2646,"name":"Sesame Seed","quantity":"1/2 tbs","unit":""},{"id":2647,"name":"Spring Onions","quantity":"2 sliced","unit":""}]},{"id":220,"title":"Rosemary braised red cabbage with kabanos","source":"seeded","protein_type":"pork","prep_time_minutes":105,"instructions":"step 1\r\nHalve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper.\r\n\r\nstep 2\r\nBring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.\r\n\r\nstep 3\r\nAdd the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.","calories":470,"protein_g":12.5,"carbs_g":51.0,"sugar_g":41.0,"image_url":"https://www.themealdb.com/images/media/meals/s1jxzl1764369317.jpg","external_id":"53315","ingredients":[{"id":2648,"name":"Red Cabbage","quantity":"1/2","unit":""},{"id":2649,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":2650,"name":"Butter","quantity":"Knob","unit":""},{"id":2651,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":2652,"name":"Red Wine Vinegar","quantity":"125ml","unit":""},{"id":2653,"name":"Brown Sugar","quantity":"140g","unit":""},{"id":2654,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":2655,"name":"Rosemary","quantity":"2 sprigs","unit":""},{"id":2656,"name":"Bramley Apples","quantity":"1 chopped","unit":""},{"id":2657,"name":"Kabanos Sausages","quantity":"8","unit":""}]},{"id":221,"title":"Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"Serves 2\r\n\r\n\r\n1. \r\n\r\nAdjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 12 minutes (we'll roast the zucchini then). \r\n\r\n\r\n2. \r\n\r\nMeanwhile, halve and core apple; thinly slice into half-moons. Peel and finely chop garlic. Quarter lemon. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Set aside. \r\n\r\n\r\n3. \r\n\r\nPat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate. \r\n\r\n\r\n4. \r\n\r\nOnce sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more. \r\n\r\n\r\n5. \r\n\r\nMeanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and season with salt and pepper. Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4). Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes. Season with salt and pepper. \r\n\r\n\r\n6. \r\n\r\nRemove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice. Divide pork, zucchini, and sweet potatoes between plates. Top pork with glazed apple sauce. Top zucchini with a squeeze of lemon juice.","calories":582,"protein_g":32.0,"carbs_g":46.0,"sugar_g":19.0,"image_url":"https://www.themealdb.com/images/media/meals/h3ijwo1581013377.jpg","external_id":"52994","ingredients":[{"id":2658,"name":"Potatoes","quantity":"2","unit":""},{"id":2659,"name":"Apples","quantity":"1","unit":""},{"id":2660,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":2661,"name":"Lemon","quantity":"1","unit":""},{"id":2662,"name":"Pork","quantity":"2","unit":""},{"id":2663,"name":"Zucchini","quantity":"1","unit":""},{"id":2664,"name":"Chicken Stock","quantity":"1","unit":""},{"id":2665,"name":"Vegetable Oil","quantity":"1 tbsp","unit":""},{"id":2666,"name":"Sugar","quantity":"1 1/2 tsp","unit":""},{"id":2667,"name":"Butter","quantity":"2 tbsp","unit":""}]},{"id":222,"title":"Slow-cooked, Wadadli-spiced Cubano pork belly","source":"seeded","protein_type":"pork","prep_time_minutes":210,"instructions":"Blitz all the marinade ingredients in a food processor or with a hand blender. Lay the pork in a large dish, pour over the marinade, then turn the meat in the mixture, rubbing in the marinade all over and making sure every bit of the belly is coated. Cover the dish and leave overnight in the fridge.\r\n\r\nThe next day, heat the oven to 140C (120C fan)/275F/gas 1. Lift the meat out of its marinade (don’t wipe off any that sticks to the joint, though; just leave most of the marinade behind in the dish) and transfer to a large roasting dish. Cover with foil, slip into the oven and roast for four and a half hours – every now and then (say, three or four times over the whole cooking period), take the dish out of the oven, lift off the foil lid and spoon the juices from the bottom of the dish over the meat. Return the foil lid, then put back in the oven.\r\n\r\nAfter the time is up, remove the foil, turn up the heat to 180C (160C fan)/350F/gas 4 and give the pork a final blast – after 15-20 minutes, the top will take on a lovely colour and the meat should be yielding and soft enough to cut with a spoon.\r\n\r\nTo make crackling shards to serve with the meat, heat the oven to 200C (180C fan)/390F/gas 6 and line a roasting tray with baking paper. Lightly score the skin from the pork belly with a sharp knife, then rub it with a three or four fat pinches of salt – I also like to add a few caraway, cumin or fennel seeds at this point (use anything that takes your fancy). Cut the skin into long strips and lay these fat side down on the lined tray (you can, of course, leave it whole, but I think its pleasing to dress the plate with long, golden shards of crackling). Lay a second sheet of baking paper on top of the skin, then put a second baking tray of the same size on top, and roast for 45 minutes to an hour (if by this point the crackling has not gone crisp, just put it back in the oven and carry on roasting it until it has).\r\n\r\nCut or pull the pork apart, top with finely chopped coriander and flat-leaf parsley and shards of crackling, if you have made them, and serve at once","calories":1337,"protein_g":45.0,"carbs_g":15.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/t1hg8s1780087329.jpg","external_id":"53432","ingredients":[{"id":2668,"name":"Olive Oil","quantity":"175ml","unit":""},{"id":2669,"name":"Coriander","quantity":"4 tablespoons","unit":""},{"id":2670,"name":"Parsley","quantity":"4 tablespoons","unit":""},{"id":2671,"name":"Oregano","quantity":"6 tablespoons","unit":""},{"id":2672,"name":"Mint","quantity":"6 tablespoons","unit":""},{"id":2673,"name":"Red Chilli","quantity":"2","unit":""},{"id":2674,"name":"Green Chilli","quantity":"1","unit":""},{"id":2675,"name":"Orange","quantity":"Zest and juice of 2","unit":""},{"id":2676,"name":"Lime","quantity":"Zest and juice of 2","unit":""},{"id":2677,"name":"Grapefruit","quantity":"Juice of 1","unit":""},{"id":2678,"name":"Garlic","quantity":"40g","unit":""},{"id":2679,"name":"Ground Cumin","quantity":"3 tsp","unit":""},{"id":2680,"name":"Ground Allspice","quantity":"2 tablespoons","unit":""},{"id":2681,"name":"Salt","quantity":"To taste","unit":""},{"id":2682,"name":"Black Pepper","quantity":"To taste","unit":""}]},{"id":223,"title":"Slow-roasted ham with lemon, garlic & sage","source":"seeded","protein_type":"pork","prep_time_minutes":230,"instructions":"step 1\r\nHeat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top. Score the skin using a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together using kitchen string.\r\n\r\nstep 2\r\nLine a large baking tray with a double layer of foil and put the pork on top, skin-side up. Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.\r\n\r\nstep 3\r\nTurn the oven up to 240C/220C fan/gas 9. Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third. Season to taste.\r\n\r\nstep 4\r\nMeanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over. Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.","calories":600,"protein_g":45.0,"carbs_g":3.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/w36ets1764362474.jpg","external_id":"53302","ingredients":[{"id":2683,"name":"Garlic","quantity":"5 chopped cloves","unit":""},{"id":2684,"name":"Lemon","quantity":"Zest of 1","unit":""},{"id":2685,"name":"Salt","quantity":"15g","unit":""},{"id":2686,"name":"Black Pepper","quantity":"10g","unit":""},{"id":2687,"name":"Vegetable Oil","quantity":"50 ml","unit":""},{"id":2688,"name":"Pork Shoulder","quantity":"2kg","unit":""},{"id":2689,"name":"Dry White Wine","quantity":"500ml","unit":""}]},{"id":224,"title":"Spaghetti with Spanish flavours","source":"seeded","protein_type":"pork","prep_time_minutes":20,"instructions":"step 1\r\nPut a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).\r\n\r\nstep 2\r\nWhen the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.\r\n\r\nstep 3\r\nIn a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.\r\n\r\nstep 4\r\nAdd the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.","calories":478,"protein_g":18.0,"carbs_g":58.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/vpcqn01763335688.jpg","external_id":"53177","ingredients":[{"id":2690,"name":"Chorizo","quantity":"80g","unit":""},{"id":2691,"name":"Spaghetti","quantity":"300g","unit":""},{"id":2692,"name":"Parsley","quantity":"20g","unit":""},{"id":2693,"name":"Red Pepper","quantity":"2","unit":""},{"id":2694,"name":"Olive Oil","quantity":"2 tbsp","unit":""},{"id":2695,"name":"Parmesan Cheese","quantity":"50g","unit":""}]},{"id":225,"title":"Spanish tomato bread with jamón Serrano","source":"seeded","protein_type":"pork","prep_time_minutes":15,"instructions":"step 1\r\nMix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.\r\n\r\nstep 2\r\nTo serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.","calories":340,"protein_g":13.0,"carbs_g":39.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/hsp1fo1763327867.jpg","external_id":"53176","ingredients":[{"id":2696,"name":"Tomato","quantity":"4 Chopped","unit":""},{"id":2697,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":2698,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":2699,"name":"Salt","quantity":"Pinch","unit":""},{"id":2700,"name":"Pepper","quantity":"Pinch","unit":""},{"id":2701,"name":"Baguette","quantity":"20 slices","unit":""},{"id":2702,"name":"Serrano Ham","quantity":"5 Slices","unit":""}]},{"id":226,"title":"Stamppot","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"Wash and peel the potatoes and cut into similarly sized pieces for even cooking.\r\n\r\nIn a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.\r\n\r\nIf you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.\r\n\r\nPeel and chop the shallots.\r\n\r\nIn a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.\r\n\r\nWarm the milk on the stove or in the microwave.\r\n\r\nDrain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper. \r\n\r\nMix the cooked curly kale through the cooked mashed potato mixture.\r\n\r\nTop with slices of the smoked sausage and serve hot with your favorite mustard or gravy.\r\n\r\nServe and enjoy!","calories":845,"protein_g":34.0,"carbs_g":80.0,"sugar_g":8.5,"image_url":"https://www.themealdb.com/images/media/meals/hyarod1565090529.jpg","external_id":"52980","ingredients":[{"id":2703,"name":"Potatoes","quantity":"1.5kg","unit":""},{"id":2704,"name":"Bay Leaf","quantity":"2 leaves","unit":""},{"id":2705,"name":"Shallots","quantity":"2","unit":""},{"id":2706,"name":"Butter","quantity":"3 tbs","unit":""},{"id":2707,"name":"Kale","quantity":"750g","unit":""},{"id":2708,"name":"Sausages","quantity":"2","unit":""},{"id":2709,"name":"Milk","quantity":"500ml","unit":""},{"id":2710,"name":"Nutmeg","quantity":"Grated","unit":""},{"id":2711,"name":"Salt","quantity":"Pinch","unit":""},{"id":2712,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":227,"title":"Sweet and Sour Pork","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"Preparation\r\n1. Crack the egg into a bowl. Separate the egg white and yolk.\r\n\r\nSweet and Sour Pork\r\n2. Slice the pork tenderloin into strips.\r\n\r\n3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.\r\n\r\n4. Marinade the pork strips for about 20 minutes.\r\n\r\n5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.\r\n\r\nSweet and Sour Pork\r\nCooking Instructions\r\n1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.\r\n\r\n2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.\r\n\r\n3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.\r\n\r\n4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.\r\n\r\n5. Serve on a plate and add some coriander for decoration.","calories":309,"protein_g":24.0,"carbs_g":9.0,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/1529442316.jpg","external_id":"52949","ingredients":[{"id":2713,"name":"Pork","quantity":"200g","unit":""},{"id":2714,"name":"Egg","quantity":"1","unit":""},{"id":2715,"name":"Water","quantity":"Dash","unit":""},{"id":2716,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":2717,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":2718,"name":"Soy Sauce","quantity":"10g","unit":""},{"id":2719,"name":"Starch","quantity":"10g","unit":""},{"id":2720,"name":"Tomato Puree","quantity":"30g","unit":""},{"id":2721,"name":"Vinegar","quantity":"10g","unit":""},{"id":2722,"name":"Coriander","quantity":"Dash","unit":""}]},{"id":228,"title":"Thai pork & peanut curry","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"step 1\r\nHeat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.\r\n\r\nstep 2\r\nStir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.\r\n\r\nstep 3\r\nRemove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.","calories":702,"protein_g":29.0,"carbs_g":59.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/snmtd61763426568.jpg","external_id":"53197","ingredients":[{"id":2723,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":2724,"name":"Spring Onions","quantity":"Bunch","unit":""},{"id":2725,"name":"Coriander","quantity":"Bunch","unit":""},{"id":2726,"name":"Pork Tenderloin","quantity":"400g","unit":""},{"id":2727,"name":"Thai Red Curry Paste","quantity":"4 tablespoons","unit":""},{"id":2728,"name":"Peanut Butter","quantity":"4 tablespoons","unit":""},{"id":2729,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":2730,"name":"Soy Sauce","quantity":"1 tbsp","unit":""},{"id":2731,"name":"Coconut Milk","quantity":"400ml","unit":""},{"id":2732,"name":"Sweetcorn","quantity":"175g","unit":""},{"id":2733,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":2734,"name":"Jasmine Rice","quantity":"Steamed","unit":""}]},{"id":229,"title":"Tirolean Dumplings","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"Step 1\r\nFinely chop the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent. Add the meat and the parsley and fry together briefly before removing from the heat.\r\n\r\nStep 2\r\nPlace the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Stir in the sausage and onion paste and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste. Smooth the surface of the dough out and leave to stand for approx. 30 minutes.\r\n\r\nStep 3\r\nHeat up a good quantity of salted water in a large pan. Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required. Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.\r\n\r\nStep 4\r\nPlace in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.\r\n\r\nStep 5\r\nRemove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).","calories":310,"protein_g":15.5,"carbs_g":27.5,"sugar_g":3.2,"image_url":"https://www.themealdb.com/images/media/meals/jbw8m11780155348.jpg","external_id":"53444","ingredients":[{"id":2735,"name":"Bread","quantity":"200g","unit":""},{"id":2736,"name":"Milk","quantity":"200ml","unit":""},{"id":2737,"name":"Smoked Ham","quantity":"100g","unit":""},{"id":2738,"name":"Eggs","quantity":"3","unit":""},{"id":2739,"name":"Shallots","quantity":"2","unit":""},{"id":2740,"name":"Butter","quantity":"Knob","unit":""},{"id":2741,"name":"Parsley","quantity":"2 tablespoons","unit":""},{"id":2742,"name":"Flour","quantity":"2 tablespoons","unit":""},{"id":2743,"name":"Salt","quantity":"To taste","unit":""},{"id":2744,"name":"Pepper","quantity":"To taste","unit":""},{"id":2745,"name":"Nutmeg","quantity":"Pinch","unit":""},{"id":2746,"name":"Butter","quantity":"Garnish","unit":""},{"id":2747,"name":"Parsley","quantity":"Garnish","unit":""}]},{"id":230,"title":"Toad In The Hole","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"Preheat the oven to 200°C/fan180°C/gas 6. fry sausages in a non-stick pan until browned.\r\nDrizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.\r\nPut the plain flour in a bowl, crack in the medium free-range eggs, then stir in the grated horseradish. Gradually beat in the semi-skimmed milk. Season.\r\nPut the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.","calories":450,"protein_g":18.0,"carbs_g":28.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/ytuvwr1503070420.jpg","external_id":"52822","ingredients":[{"id":2748,"name":"sausages","quantity":"8","unit":""},{"id":2749,"name":"vegetable oil","quantity":"3 tbsp","unit":""},{"id":2750,"name":"plain flour","quantity":"100g","unit":""},{"id":2751,"name":"eggs","quantity":"2 medium","unit":""},{"id":2752,"name":"horseradish","quantity":"1 tbsp grated","unit":""},{"id":2753,"name":"milk","quantity":"225ml","unit":""},{"id":2754,"name":"cherry tomatoes","quantity":"200g","unit":""}]},{"id":231,"title":"Tonkatsu pork","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"STEP 1\r\nRemove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.\r\n\r\nSTEP 2\r\nPut the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.\r\n\r\nSTEP 3\r\nIn a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.\r\n\r\nSTEP 4\r\nWhile the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.","calories":550,"protein_g":38.0,"carbs_g":40.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/lwsnkl1604181187.jpg","external_id":"53032","ingredients":[{"id":2755,"name":"Pork Chops","quantity":"4","unit":""},{"id":2756,"name":"Flour","quantity":"100g","unit":""},{"id":2757,"name":"Eggs","quantity":"2 Beaten","unit":""},{"id":2758,"name":"Breadcrumbs","quantity":"100g","unit":""},{"id":2759,"name":"Vegetable Oil","quantity":"Fry","unit":""},{"id":2760,"name":"Tomato Ketchup","quantity":"2 tbs","unit":""},{"id":2761,"name":"Worcestershire Sauce","quantity":"2 tbs","unit":""},{"id":2762,"name":"Oyster Sauce","quantity":"1 tbs","unit":""},{"id":2763,"name":"Caster Sugar","quantity":"2 tblsp","unit":""}]},{"id":232,"title":"Torta de fiambre","source":"seeded","protein_type":"pork","prep_time_minutes":40,"instructions":"Line the bottom of a springform of 20-2cm (8-9inches) with parchment paper, I usually leave some overhang as the batter is very liquid and may spill a bit. Preheat oven to 220 degrees Celsius.\r\n\r\n2\r\nGrate the cheese and take out the ham.\r\n\r\n3\r\nMix all remaining ingredients in a large bowl for about one to two minutes.\r\n\r\n4\r\nPour half the batter into the prepared pan, it is going to be very liquid. Then place ham and cheese on top and pour the remaining batter on top.\r\n\r\n5\r\nBake for about 20-25 minutes or until top is golden. Wait for a few minutes before releasing from the pan and enjoy either hot or cold with some fresh herbs.","calories":580,"protein_g":22.0,"carbs_g":25.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/okl9cm1764371087.jpg","external_id":"53318","ingredients":[{"id":2764,"name":"Cheddar Cheese","quantity":"150g","unit":""},{"id":2765,"name":"Ham","quantity":"200g","unit":""},{"id":2766,"name":"Egg","quantity":"3","unit":""},{"id":2767,"name":"Vegetable Oil","quantity":"100g","unit":""},{"id":2768,"name":"Milk","quantity":"240g","unit":""},{"id":2769,"name":"All purpose flour","quantity":"120g","unit":""},{"id":2770,"name":"Baking Powder","quantity":"2 tsp","unit":""},{"id":2771,"name":"Salt","quantity":"1 tsp","unit":""},{"id":2772,"name":"Dried Oregano","quantity":"To taste","unit":""}]},{"id":233,"title":"Tourtiere","source":"seeded","protein_type":"pork","prep_time_minutes":60,"instructions":"Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.\r\nRoll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.\r\nBake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.","calories":680,"protein_g":26.0,"carbs_g":48.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/ytpstt1511814614.jpg","external_id":"52926","ingredients":[{"id":2773,"name":"Potatoes","quantity":"1 medium","unit":""},{"id":2774,"name":"Sunflower Oil","quantity":"1 tsp","unit":""},{"id":2775,"name":"Minced Pork","quantity":"500g","unit":""},{"id":2776,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":2777,"name":"Garlic Clove","quantity":"1 finely chopped","unit":""},{"id":2778,"name":"Cinnamon","quantity":"¼ tsp","unit":""},{"id":2779,"name":"Allspice","quantity":"¼ tsp","unit":""},{"id":2780,"name":"Nutmeg","quantity":"¼ tsp","unit":""},{"id":2781,"name":"Vegetable Stock","quantity":"100ml","unit":""},{"id":2782,"name":"Shortcrust Pastry","quantity":"400g","unit":""},{"id":2783,"name":"Egg","quantity":"To Glaze","unit":""}]},{"id":234,"title":"Trinxat (Potato, Cabbage and Bacon Hash)","source":"seeded","protein_type":"pork","prep_time_minutes":50,"instructions":"Bring salted water to boil in a large pot.\r\nAdd in the cabbage and potatoes, cook until tender about 30-40 minutes\r\nWhen tender, drain, very well.\r\nReturn the vegetables to the pot and turn on the burner to low. Let steam\r\nMeanwhile cook up the bacon, reserving the fat for frying the hash.\r\nChop up the bacon, into small pieces.\r\nMash the potatoes and cabbage with a potato masher and add in the minced garlic.\r\nAdd in salt and pepper to taste.\r\nUsing a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side.\r\nRemove form and garnish with chopped parsley.\r\nIf you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings.\r\nGarnish with chopped parsley.","calories":280,"protein_g":10.0,"carbs_g":32.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/khpso71779732715.jpg","external_id":"53416","ingredients":[{"id":2784,"name":"Cabbage","quantity":"1/2","unit":""},{"id":2785,"name":"Russet Potato","quantity":"2 medium","unit":""},{"id":2786,"name":"Bacon","quantity":"4 Chopped","unit":""},{"id":2787,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":2788,"name":"Parsley","quantity":"1 tablespoon","unit":""},{"id":2789,"name":"Salt","quantity":"To taste","unit":""},{"id":2790,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":235,"title":"Vietnamese Grilled Pork (bun-thit-nuong)","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"Slice the uncooked pork thinly, about ⅛\". It helps to slightly freeze it (optional).\r\nMince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.\r\nMarinate the meat for 1 hour, or overnight for better results.\r\nBake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.\r\nAssemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.","calories":650,"protein_g":38.0,"carbs_g":65.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/qqwypw1504642429.jpg","external_id":"52828","ingredients":[{"id":2791,"name":"Pork","quantity":"1.5 pounds sliced","unit":""},{"id":2792,"name":"Rice Vermicelli","quantity":"1 package thin","unit":""},{"id":2793,"name":"Egg Rolls","quantity":"4-6","unit":""},{"id":2794,"name":"Challots","quantity":"3 tablespoons minced","unit":""},{"id":2795,"name":"Garlic","quantity":"1.5 tablespoons minced garlic","unit":""},{"id":2796,"name":"Sugar","quantity":"¼ cup","unit":""},{"id":2797,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":2798,"name":"Soy sauce","quantity":"½ tablespoon thick","unit":""},{"id":2799,"name":"Pepper","quantity":"½ tablespoon","unit":""},{"id":2800,"name":"Olive Oil","quantity":"3 tablespoons","unit":""},{"id":2801,"name":"Cucumber","quantity":"Sliced","unit":""},{"id":2802,"name":"Mint","quantity":"Leaves","unit":""},{"id":2803,"name":"Peanuts","quantity":"Crushed","unit":""}]},{"id":236,"title":"Vietnamese pork salad","source":"seeded","protein_type":"pork","prep_time_minutes":30,"instructions":"step 1\r\nThe day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.\r\n\r\nstep 2\r\nTwo hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.\r\n\r\nstep 3\r\nTo serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.","calories":260,"protein_g":30.0,"carbs_g":12.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/g7jomp1763763994.jpg","external_id":"53237","ingredients":[{"id":2804,"name":"Golden Caster Sugar","quantity":"1 tsp","unit":""},{"id":2805,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":2806,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":2807,"name":"Coriander","quantity":"Handful","unit":""},{"id":2808,"name":"Sesame Seed Oil","quantity":"1 tablespoon","unit":""},{"id":2809,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":2810,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":2811,"name":"Pork Tenderloin","quantity":"500g","unit":""},{"id":2812,"name":"Vegetable Oil","quantity":"For brushing","unit":""},{"id":2813,"name":"White Cabbage","quantity":"1/4","unit":""},{"id":2814,"name":"Cucumber","quantity":"1 chopped","unit":""},{"id":2815,"name":"Celery","quantity":"5 chopped","unit":""},{"id":2816,"name":"Spring Onions","quantity":"3 sliced thinly","unit":""},{"id":2817,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":2818,"name":"Lemongrass Stalks","quantity":"2 chopped","unit":""},{"id":2819,"name":"Lime","quantity":"Zest of 1","unit":""},{"id":2820,"name":"Coriander","quantity":"Handful","unit":""},{"id":2821,"name":"Mint","quantity":"Handful","unit":""}]},{"id":237,"title":"Vietnamese-style caramel pork","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"step 1\r\nHeat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.\r\n\r\nstep 2\r\nTurn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.","calories":480,"protein_g":28.0,"carbs_g":35.0,"sugar_g":22.0,"image_url":"https://www.themealdb.com/images/media/meals/4mzt101763761546.jpg","external_id":"53235","ingredients":[{"id":2822,"name":"Ground Nut Oil","quantity":"1 ½ tbsp","unit":""},{"id":2823,"name":"Pork Shoulder Steaks","quantity":"500g","unit":""},{"id":2824,"name":"Shallots","quantity":"2 chopped","unit":""},{"id":2825,"name":"Ground Ginger","quantity":"1 tablespoon","unit":""},{"id":2826,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":2827,"name":"Brown Sugar","quantity":"75g","unit":""},{"id":2828,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":2829,"name":"Chilli Sauce","quantity":"2 tsp","unit":""},{"id":2830,"name":"Spring Onions","quantity":"4","unit":""},{"id":2831,"name":"Rice","quantity":"Steamed","unit":""},{"id":2832,"name":"Pak Choi","quantity":"To serve","unit":""}]},{"id":238,"title":"Warm roast asparagus salad","source":"seeded","protein_type":"pork","prep_time_minutes":35,"instructions":"step 1\r\nPreheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.\r\n\r\nstep 2\r\nIn the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.\r\n\r\nstep 3\r\nDrain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.","calories":380,"protein_g":16.0,"carbs_g":28.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/ktsws11761998344.jpg","external_id":"53106","ingredients":[{"id":2833,"name":"Asparagus","quantity":"500g","unit":""},{"id":2834,"name":"Red Wine Vinegar","quantity":"2 tbsp","unit":""},{"id":2835,"name":"Tomato","quantity":"4","unit":""},{"id":2836,"name":"Extra Virgin Olive Oil","quantity":"1 tbsp","unit":""},{"id":2837,"name":"Streaky Bacon","quantity":"12","unit":""},{"id":2838,"name":"Clear Honey","quantity":"1 teaspoon","unit":""},{"id":2839,"name":"Jersey Royal Potatoes","quantity":"16","unit":""},{"id":2840,"name":"Extra Virgin Olive Oil","quantity":"2 tblsp","unit":""},{"id":2841,"name":"Dijon Mustard","quantity":"1 teaspoon","unit":""},{"id":2842,"name":"Rocket","quantity":"100g","unit":""}]},{"id":239,"title":"Wontons","source":"seeded","protein_type":"pork","prep_time_minutes":45,"instructions":"Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.\r\nSeparate wonton skins.\r\nPlace a heaping teaspoon of filling in the center of the wonton.\r\nBrush water on 2 borders of the skin, covering 1/4 inch from the edge.\r\nFold skin over to form a triangle, sealing edges.\r\nPinch the two long outside points together.\r\nHeat oil to 450 degrees and fry 4 to 5 at a time until golden.\r\nDrain and serve with sauce.","calories":420,"protein_g":22.0,"carbs_g":32.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/1525876468.jpg","external_id":"52948","ingredients":[{"id":2843,"name":"Pork","quantity":"1lb","unit":""},{"id":2844,"name":"Garlic Clove","quantity":"3 chopped","unit":""},{"id":2845,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":2846,"name":"Soy Sauce","quantity":"1 tbs","unit":""},{"id":2847,"name":"Sesame Seed Oil","quantity":"1 tsp","unit":""},{"id":2848,"name":"Carrots","quantity":"3 finely chopped","unit":""},{"id":2849,"name":"Celery","quantity":"3 finely chopped","unit":""},{"id":2850,"name":"Spring Onions","quantity":"6 chopped","unit":""},{"id":2851,"name":"Wonton Skin","quantity":"1 Packet","unit":""},{"id":2852,"name":"Oil","quantity":"Fry","unit":""},{"id":2853,"name":"Water","quantity":"Bottle","unit":""}]},{"id":240,"title":"Zapiekanki","source":"seeded","protein_type":"pork","prep_time_minutes":25,"instructions":"step 1\r\nHeat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8-10 mins, then leave to cool.\r\n\r\nstep 2\r\nHeat 2 tsp of the butter and 1 tsp of the oil in a pan over a low heat and cook the chopped onion for 5 mins until soft. Stir in the mushrooms, turn the heat to medium and cook for 5-10 mins more until the veg is soft and the mushroom liquid has evaporated. Stir in the garlic and cook for 1-2 mins until soft. Season, then stir in the mayonnaise and remove from the heat.\r\n\r\nstep 3\r\nHalve the baguettes lengthways, then return to the baking tray, cut-side up and spread over the mushroom mixture, then sprinkle over the cheddar, ham, kabanos and mozzarella. Bake for 8-10 mins, or until the cheese has melted and turned golden.\r\n\r\nstep 4\r\nMeanwhile, heat the remaining butter and oil in a pan over a medium heat and fry the sliced onions for 5 mins until golden and soft. Remove from the heat and set aside. Once the pizzas are cooked, top with the caramelised onions, dill pickles (if using), the chives and a zig-zag drizzle of ketchup.","calories":550,"protein_g":22.0,"carbs_g":65.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/72lmpt1764122511.jpg","external_id":"53294","ingredients":[{"id":2854,"name":"Baguette","quantity":"2","unit":""},{"id":2855,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":2856,"name":"Vegetable Oil","quantity":"2 tsp","unit":""},{"id":2857,"name":"Onion","quantity":"1 chopped","unit":""},{"id":2858,"name":"Mushrooms","quantity":"300g","unit":""},{"id":2859,"name":"Garlic","quantity":"1 clove","unit":""},{"id":2860,"name":"Mayonnaise","quantity":"1 tablespoon","unit":""},{"id":2861,"name":"Cheddar Cheese","quantity":"50g","unit":""},{"id":2862,"name":"Ham","quantity":"75g","unit":""},{"id":2863,"name":"Polish Kabanos","quantity":"75g","unit":""},{"id":2864,"name":"Mozzarella","quantity":"50g","unit":""},{"id":2865,"name":"Dill","quantity":"2","unit":""},{"id":2866,"name":"Chives","quantity":"1 tablespoon","unit":""},{"id":2867,"name":"Tomato Ketchup","quantity":"Drizzle","unit":""}]},{"id":241,"title":"Adana kebab","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"step 1\r\nFinely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices. Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil. Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill for at least 2 hrs, or up to 12 hrs.\r\n\r\nstep 2\r\nWhen ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8 equal portions and roll into balls. Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long köfte. Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.\r\n\r\nstep 3\r\nGently brush each köfte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle","calories":665,"protein_g":42.0,"carbs_g":8.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/04axct1763793018.jpg","external_id":"53262","ingredients":[{"id":2868,"name":"Romano Pepper","quantity":"2 large","unit":""},{"id":2869,"name":"Lamb Mince","quantity":"800g","unit":""},{"id":2870,"name":"Red Pepper Paste","quantity":"3  tablespoons","unit":""},{"id":2871,"name":"Pul Biber","quantity":"1 tablespoon","unit":""},{"id":2872,"name":"Sunflower Oil","quantity":"3  tablespoons","unit":""}]},{"id":242,"title":"Chilli ginger lamb chops","source":"seeded","protein_type":"lamb","prep_time_minutes":15,"instructions":"step 1\r\nPut the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.\r\n\r\nstep 2\r\nHeat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.","calories":320,"protein_g":28.0,"carbs_g":2.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/8xuvhj1763794991.jpg","external_id":"53265","ingredients":[{"id":2873,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":2874,"name":"Ginger","quantity":"1 tblsp","unit":""},{"id":2875,"name":"Lemon Juice","quantity":"1 tblsp","unit":""},{"id":2876,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":2877,"name":"Chili Powder","quantity":"1/2 tsp","unit":""},{"id":2878,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":2879,"name":"Lamb Loin Chops","quantity":"8","unit":""}]},{"id":243,"title":"Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)","source":"seeded","protein_type":"lamb","prep_time_minutes":30,"instructions":"Place freekeh in a small bowl and cover with cold water. Set aside.\r\n\r\nCombine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.\r\n\r\nSet a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.\r\n\r\nAdd potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.\r\n\r\nDrain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.","calories":520,"protein_g":30.0,"carbs_g":50.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/p9tebp1764118792.jpg","external_id":"53289","ingredients":[{"id":2880,"name":"Freekeh","quantity":"1 cup","unit":""},{"id":2881,"name":"Lamb","quantity":"12 ounces","unit":""},{"id":2882,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":2883,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":2884,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":2885,"name":"Ground Cinnamon","quantity":"1 tsp","unit":""},{"id":2886,"name":"Salt","quantity":"To taste","unit":""},{"id":2887,"name":"Vegetable Oil","quantity":"3  tablespoons","unit":""},{"id":2888,"name":"Cilantro","quantity":"1  bunch","unit":""},{"id":2889,"name":"Mint","quantity":"1  bunch","unit":""},{"id":2890,"name":"Celery","quantity":"1","unit":""},{"id":2891,"name":"Chickpeas","quantity":"14 oz jar","unit":""},{"id":2892,"name":"Water","quantity":"4 cups","unit":""},{"id":2893,"name":"Zucchini","quantity":"1 Diced","unit":""},{"id":2894,"name":"Carrots","quantity":"1 Diced","unit":""},{"id":2895,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":2896,"name":"Tomato","quantity":"3 Medium","unit":""},{"id":2897,"name":"Potatoes","quantity":"1 Diced","unit":""}]},{"id":244,"title":"Fårikål (Norwegian National Dish)","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"▢\r\nCut the lamb into large pieces.\r\n▢\r\nSlice the cabbage into large wedges, keeping the core attached.\r\n▢\r\nAdd a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.\r\n▢\r\nOptional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.\r\n▢\r\nAdd water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.\r\n▢\r\nServe with boiled potatoes and fresh parsley, covering generously with the fårikål broth.","calories":840,"protein_g":62.0,"carbs_g":20.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/ttfxxn1762773067.jpg","external_id":"53123","ingredients":[{"id":2898,"name":"Lamb","quantity":"3 Lbs","unit":""},{"id":2899,"name":"White Cabbage","quantity":"1 head","unit":""},{"id":2900,"name":"Whole black peppercorns","quantity":"3  tablespoons","unit":""},{"id":2901,"name":"Salt","quantity":"3 tsp","unit":""},{"id":2902,"name":"Water","quantity":"1 1/2 cups","unit":""},{"id":2903,"name":"Flour","quantity":"5 tablespoons","unit":""}]},{"id":245,"title":"Hot cumin lamb wrap with crunchy slaw & spicy mayo","source":"seeded","protein_type":"lamb","prep_time_minutes":25,"instructions":"step 1\r\nHeat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.\r\n\r\nstep 2\r\nIn a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.\r\n\r\nstep 3\r\nBlitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.","calories":560,"protein_g":38.0,"carbs_g":52.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/jyylmo1763790808.jpg","external_id":"53258","ingredients":[{"id":2904,"name":"Lamb Leg","quantity":"4 small","unit":""},{"id":2905,"name":"Olive Oil","quantity":"2 tsp","unit":""},{"id":2906,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":2907,"name":"Sugar","quantity":"1 tablespoon","unit":""},{"id":2908,"name":"White Wine Vinegar","quantity":"3  tablespoons","unit":""},{"id":2909,"name":"Carrots","quantity":"2","unit":""},{"id":2910,"name":"Spring Onions","quantity":"2 sliced","unit":""},{"id":2911,"name":"White Cabbage","quantity":"400g","unit":""},{"id":2912,"name":"Sweet Peppadew Peppers","quantity":"5","unit":""},{"id":2913,"name":"Mayonnaise","quantity":"3  tablespoons","unit":""},{"id":2914,"name":"Pita Bread","quantity":"4 large","unit":""}]},{"id":246,"title":"Imam bayildi with BBQ lamb & tzatziki","source":"seeded","protein_type":"lamb","prep_time_minutes":35,"instructions":"step 1\r\nHeat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.\r\n\r\nstep 2\r\nFry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.\r\n\r\nstep 3\r\nLay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.\r\n\r\nstep 4\r\nMeanwhile, mix the tzatziki ingredients together and put in a small serving bowl.\r\n\r\nstep 5\r\nSeason the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.","calories":600,"protein_g":42.0,"carbs_g":22.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/ampz9v1763787134.jpg","external_id":"53253","ingredients":[{"id":2915,"name":"Aubergine","quantity":"3","unit":""},{"id":2916,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":2917,"name":"Onion","quantity":"1 chopped","unit":""},{"id":2918,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":2919,"name":"Cinnamon","quantity":"1 tsp","unit":""},{"id":2920,"name":"Tomato","quantity":"8","unit":""},{"id":2921,"name":"Parsley","quantity":"Bunch","unit":""},{"id":2922,"name":"Lamb Loin Chops","quantity":"12","unit":""},{"id":2923,"name":"Paprika","quantity":"Pinch","unit":""},{"id":2924,"name":"Lemon","quantity":"1","unit":""},{"id":2925,"name":"Greek Yogurt","quantity":"150g","unit":""},{"id":2926,"name":"Cucumber","quantity":"1/2","unit":""},{"id":2927,"name":"Mint","quantity":"2 tbs chopped","unit":""}]},{"id":247,"title":"Kapsalon","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.\r\nBake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.\r\nCover the fries with a new layer of meat and spread evenly.\r\nAdd a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.\r\nChop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.\r\nDived the salad over the dish and Serve with garlicsauce and hot sauce","calories":675,"protein_g":38.0,"carbs_g":35.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/sxysrt1468240488.jpg","external_id":"52769","ingredients":[{"id":2928,"name":"Fries","quantity":"250 Grams","unit":""},{"id":2929,"name":"Doner Meat","quantity":"500 Grams","unit":""},{"id":2930,"name":"Garlic sauce","quantity":"Topping","unit":""},{"id":2931,"name":"Hotsauce","quantity":"Topping","unit":""},{"id":2932,"name":"Lettuce","quantity":"1 Bulb","unit":""},{"id":2933,"name":"Tomato","quantity":"1","unit":""},{"id":2934,"name":"Cucumber","quantity":"3rd","unit":""},{"id":2935,"name":"Gouda cheese","quantity":"100 Grams","unit":""}]},{"id":248,"title":"Kelem dolmasi","source":"seeded","protein_type":"lamb","prep_time_minutes":40,"instructions":"First boil the rice for eight minutes. Meanwhile, peel and finely chop the onion. Then chop the herbs.\r\n\r\nThe recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them. I used canned chickpeas, since I've never actually seen them dried. I decided to chop/mash them slightly so they would better incorporate into the filling.\r\n\r\n\r\nChickpeas (or garbanzo beans) roughly chopped\r\n\r\n\r\nNow mince the lamb (I used my mini food processor). Here's where I ran into another problem: what to do with the lamb fat this recipe calls for? Mince it? Melt it? Does lamb fat even melt? I decided to mince mine. Thankfully, my husband doesn't actually read this blog because he'd be horrified if he knew I put fat in the dolma on purpose.\r\n\r\n\r\nMinced lamb and its good friend, minced fat. Ew.\r\n\r\n\r\n\r\nThe ingredients for the dolma stuffing include onion, cilantro, chickpeas and turmeric.\r\n\r\n\r\nAnyway, now get your hands into all that slimy raw meat and mix in the onion, spices, chickpeas, rice, chopped herbs and fat. Add a little salt and pepper for good measure. In fact, based on my results I would say to err on the side of a little extra salt and pepper.\r\n\r\n\r\nMix well with your hands until the stuffing looks something like this.\r\n\r\n\r\nFill the biggest saucepan you own with salted water and bring it to a boil over high heat. Now pull the outer leaves off of the cabbage (save them) and drop the rest of it, whole, into the water. Let it boil for three or four minutes, turning it if the water level isn't quite high enough to completely cover it.\r\n\r\nThe reason you are doing this is because it's difficult to get whole cabbage leaves off of an American cabbage. The cabbages you typically buy in our supermarkets come in very tight round balls, and because the leaves are crispy they will snap and crack when you try to pull them off in an un-blanched state. Blanching them for a few minutes makes it so they will come right off without tearing.\r\n\r\n\r\n\r\nNow carefully take the cabbage out of the water (but keep the water boiling) and let it cool for a minute or two so you don't burn your fingers. Carefully pull the leaves off the cabbage, cutting them at the base if you have to do so to loosen them. Try to get them off in one piece. If the inner leaves are still crispy, return the cabbage to the boiling water for another three or four minutes. Repeat until all of the useable leaves are free.\r\n\r\n\r\nBlanched cabbage leaves\r\n\r\n\r\nNow put the leaves on a cutting board and cut out the tough stalks (save them). Cut the largest leaves in half.\r\n\r\nRemove the tough inner stalk and set aside. Cut larger leaves in two.\r\n\r\nPut a heaping tablespoon of the filling in the middle of each leaf, making a short cylinder shape. Fold the ends over the filling, then roll tightly (as if you are making a tiny burrito).\r\n\r\n\r\nThis is not much of a cylinder, but you get the idea.\r\n\r\n\r\nFold the edges over ...\r\n\r\n\r\n\r\n\r\nThen roll, as if you were making a really small burrito.\r\n\r\n\r\n\r\nYour finished dolma should look kind of like this, only without the hole in the middle.\r\n\r\n\r\nPut all of the discarded cabbage leaves, stalks etc. into the bottom of a stockpot. I know, this seems a little strange. What you're basically going to be doing is steaming the dolma, with the discarded cabbage pieces forming the base of your steamer. Carefully place the dolma on the bed of cabbage leaves.\r\n\r\n\r\nThese dolma are resting on top of discarded cabbage leaves.\r\n\r\n\r\nAdd water to the stockpot up to about the top of the discarded leaves. Don't cover the dolma.\r\n\r\nNow here's where you have to get a bit creative. The dolma needs to be weighted down so it doesn't unwrap during cooking. I used a metal pie pan, and then I put my mortar on top of it. You could also use a dessert plate with something heavy on top of it, but it would need to be an oven-safe one.\r\n\r\n\r\nThe dolma need to be weighted down during cooking so they don't unwrap. Just improvise.\r\n\r\n\r\nBring the water to a boil, then simmer for 25 minutes.You might have to use your ears to figure out if the water is actually boiling; I personally couldn't see what was in my pot after I weighted it down.\r\n\r\nMeanwhile, make a simple tomato sauce out of the tomato paste and water. Heat it up for a few minutes over a medium flame. After the dolma have been cooking for 25 minutes, pour the sauce over them and cook for another five minutes.","calories":550,"protein_g":28.0,"carbs_g":26.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/7vdtqi1780160088.jpg","external_id":"53449","ingredients":[{"id":2936,"name":"Lamb Mince","quantity":"500g","unit":""},{"id":2937,"name":"Cabbage","quantity":"1 large","unit":""},{"id":2938,"name":"Onion","quantity":"8 oz","unit":""},{"id":2939,"name":"Salt","quantity":"Pinch","unit":""},{"id":2940,"name":"Pepper","quantity":"Pinch","unit":""},{"id":2941,"name":"Turmeric","quantity":"1/2 tsp","unit":""},{"id":2942,"name":"Cinnamon","quantity":"1/2 tsp","unit":""},{"id":2943,"name":"Cilantro","quantity":"2 tablespoons","unit":""},{"id":2944,"name":"Dill","quantity":"2 tablespoons","unit":""},{"id":2945,"name":"Rice","quantity":"2 oz","unit":""},{"id":2946,"name":"Chickpeas","quantity":"2 oz","unit":""},{"id":2947,"name":"Lamb Fat","quantity":"3 oz","unit":""},{"id":2948,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":2949,"name":"Water","quantity":"3  tablespoons","unit":""}]},{"id":249,"title":"Keleya Zaara","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"Heat the vegetable oil in a large frying pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.\r\nUncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.","calories":600,"protein_g":42.0,"carbs_g":5.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/8x09hy1560460923.jpg","external_id":"52974","ingredients":[{"id":2950,"name":"Olive Oil","quantity":"4 tbs","unit":""},{"id":2951,"name":"Lamb","quantity":"750g","unit":""},{"id":2952,"name":"Saffron","quantity":"1 1/2 tsp","unit":""},{"id":2953,"name":"Onion","quantity":"1 Large Chopped","unit":""},{"id":2954,"name":"Water","quantity":"25 ml","unit":""},{"id":2955,"name":"Parsley","quantity":"30g","unit":""},{"id":2956,"name":"Butter","quantity":"1 tbs","unit":""},{"id":2957,"name":"Lemon","quantity":"1","unit":""}]},{"id":250,"title":"kofta burgers","source":"seeded","protein_type":"lamb","prep_time_minutes":25,"instructions":"step 1\r\nTip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.\r\n\r\nstep 2\r\nTo cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.","calories":980,"protein_g":58.0,"carbs_g":72.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/lgmnff1763789847.jpg","external_id":"53257","ingredients":[{"id":2958,"name":"Lamb","quantity":"1kg","unit":""},{"id":2959,"name":"Onion","quantity":"2","unit":""},{"id":2960,"name":"Garlic Bulb","quantity":"1","unit":""},{"id":2961,"name":"Garam Masala","quantity":"6 tablespoons","unit":""},{"id":2962,"name":"Coriander","quantity":"Bunch","unit":""},{"id":2963,"name":"Chilli Sauce","quantity":"1 tablespoon","unit":""},{"id":2964,"name":"Pita Bread","quantity":"8","unit":""},{"id":2965,"name":"Tomato","quantity":"4 sliced","unit":""},{"id":2966,"name":"Red Cabbage","quantity":"1/2","unit":""},{"id":2967,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":2968,"name":"Yogurt","quantity":"Small pack","unit":""}]},{"id":251,"title":"Lamb & apricot meatballs","source":"seeded","protein_type":"lamb","prep_time_minutes":30,"instructions":"step 1\r\nHeat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.\r\n\r\nstep 2\r\nMeanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.\r\n\r\nstep 3\r\nHeat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.","calories":660,"protein_g":31.0,"carbs_g":52.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/72fgzj1764109947.jpg","external_id":"53277","ingredients":[{"id":2969,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":2970,"name":"Red Onions","quantity":"2 chopped","unit":""},{"id":2971,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":2972,"name":"Ground Cumin","quantity":"2 tsp","unit":""},{"id":2973,"name":"Ground Coriander","quantity":"2 tsp","unit":""},{"id":2974,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":2975,"name":"Sugar","quantity":"1/2 teaspoon","unit":""},{"id":2976,"name":"Mint","quantity":"10g","unit":""},{"id":2977,"name":"Lamb Mince","quantity":"500g","unit":""},{"id":2978,"name":"Dried Apricots","quantity":"8","unit":""},{"id":2979,"name":"Breadcrumbs","quantity":"50g","unit":""},{"id":2980,"name":"Pita Bread","quantity":"To serve","unit":""}]},{"id":252,"title":"Lamb and Lemon Souvlaki","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.\r\n\r\nIf you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.","calories":745,"protein_g":48.0,"carbs_g":46.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/rjhf741585564676.jpg","external_id":"53009","ingredients":[{"id":2981,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":2982,"name":"Sea Salt","quantity":"2 tsp","unit":""},{"id":2983,"name":"Olive Oil","quantity":"4 tbs","unit":""},{"id":2984,"name":"Lemon","quantity":"Zest and juice of 1","unit":""},{"id":2985,"name":"Dill","quantity":"1 tbs","unit":""},{"id":2986,"name":"Lamb Leg","quantity":"750g","unit":""},{"id":2987,"name":"Pita Bread","quantity":"To serve","unit":""}]},{"id":253,"title":"Lamb and Potato pie","source":"seeded","protein_type":"lamb","prep_time_minutes":90,"instructions":"Dust the meat with flour to lightly coat.\r\nHeat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.\r\nAdd the carrots, stock and more seasoning to taste.\r\nBring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.\r\nPreheat the oven to 180C/350F/Gas 4.\r\nAdd the drained potato cubes to the lamb.\r\nTurn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.\r\nBrush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.\r\nServe.","calories":980,"protein_g":36.0,"carbs_g":70.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/sxrpws1511555907.jpg","external_id":"52877","ingredients":[{"id":2988,"name":"Lamb Shoulder","quantity":"500g","unit":""},{"id":2989,"name":"Flour","quantity":"1 tbls","unit":""},{"id":2990,"name":"Vegetable Oil","quantity":"Dash","unit":""},{"id":2991,"name":"Onion","quantity":"1 sliced","unit":""},{"id":2992,"name":"Carrots","quantity":"2 sliced","unit":""},{"id":2993,"name":"Vegetable Stock","quantity":"350ml/12fl","unit":""},{"id":2994,"name":"Potatoes","quantity":"500g","unit":""},{"id":2995,"name":"Shortcrust Pastry","quantity":"450g","unit":""},{"id":2996,"name":"Eggs","quantity":"To Glaze","unit":""}]},{"id":254,"title":"Lamb Biryani","source":"seeded","protein_type":"lamb","prep_time_minutes":50,"instructions":"Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside. \r\n\r\nDeep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.\r\n\r\nWash the rice and soak in water for twenty minutes.\r\nMeanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.\r\nThen add the tomatoes and sauté them well till they are cooked and not mushy.\r\n\r\nThen to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.\r\nAdd the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.\r\n\r\nNow after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.\r\n\r\nTake another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.\r\n\r\nNow, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.\r\n\r\nCover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!\r\nNotes\r\n1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.\r\n2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)\r\n3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.","calories":1020,"protein_g":37.0,"carbs_g":125.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/xrttsx1487339558.jpg","external_id":"52805","ingredients":[{"id":2997,"name":"Cashew nuts","quantity":"12","unit":""},{"id":2998,"name":"Khus khus","quantity":"½ tbsp","unit":""},{"id":2999,"name":"Cumin seeds","quantity":"½ tbsp","unit":""},{"id":3000,"name":"Onions","quantity":"3 sliced thinly","unit":""},{"id":3001,"name":"Ginger garlic paste","quantity":"2 tsp","unit":""},{"id":3002,"name":"Garlic","quantity":"4 whole","unit":""},{"id":3003,"name":"Mint","quantity":"Leaves","unit":""},{"id":3004,"name":"Cilantro","quantity":"Leaves","unit":""},{"id":3005,"name":"Saffron","quantity":"½ tsp dissolved in ½ cup warm milk","unit":""},{"id":3006,"name":"Ghee","quantity":"2 tbsp","unit":""},{"id":3007,"name":"Basmati rice","quantity":"2 Cups","unit":""},{"id":3008,"name":"Full fat yogurt","quantity":"½ cup","unit":""},{"id":3009,"name":"Cumin Seeds","quantity":"1 tbsp","unit":""},{"id":3010,"name":"Bay leaf","quantity":"½","unit":""},{"id":3011,"name":"Cinnamon","quantity":"1 thin piece","unit":""},{"id":3012,"name":"Cloves","quantity":"3","unit":""},{"id":3013,"name":"Cardamom","quantity":"2","unit":""},{"id":3014,"name":"Lamb","quantity":"1 lb","unit":""},{"id":3015,"name":"Red Chilli powder","quantity":"1 tsp","unit":""},{"id":3016,"name":"Biryani masala","quantity":"1 tbsp","unit":""}]},{"id":255,"title":"Lamb Pilaf (Plov)","source":"seeded","protein_type":"lamb","prep_time_minutes":40,"instructions":"Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.\r\n\r\nMeanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.\r\n\r\nPour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.\r\n\r\nAdd the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.\r\n\r\nAdd the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.","calories":800,"protein_g":34.0,"carbs_g":97.0,"sugar_g":12.5,"image_url":"https://www.themealdb.com/images/media/meals/kos9av1699014767.jpg","external_id":"53083","ingredients":[{"id":3017,"name":"Lamb","quantity":"50g","unit":""},{"id":3018,"name":"Prunes","quantity":"120g","unit":""},{"id":3019,"name":"Lemon Juice","quantity":"1 tbs","unit":""},{"id":3020,"name":"Butter","quantity":"2 tbs","unit":""},{"id":3021,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3022,"name":"Lamb","quantity":"450g","unit":""},{"id":3023,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":3024,"name":"Vegetable Stock","quantity":"600ml","unit":""},{"id":3025,"name":"Rice","quantity":"2 cups","unit":""},{"id":3026,"name":"Saffron","quantity":"Pinch","unit":""},{"id":3027,"name":"Parsley","quantity":"Garnish","unit":""}]},{"id":256,"title":"Lamb Rogan josh","source":"seeded","protein_type":"lamb","prep_time_minutes":60,"instructions":"Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.\r\nTip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.\r\nCover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.","calories":830,"protein_g":54.0,"carbs_g":12.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/vvstvq1487342592.jpg","external_id":"52808","ingredients":[{"id":3028,"name":"Onion","quantity":"2 quartered","unit":""},{"id":3029,"name":"Sunflower Oil","quantity":"4 tbsp","unit":""},{"id":3030,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":3031,"name":"Ginger","quantity":"Thumb sized peeled and very finely grated","unit":""},{"id":3032,"name":"Madras Paste","quantity":"2 tbsp","unit":""},{"id":3033,"name":"Paprika","quantity":"2 tsp","unit":""},{"id":3034,"name":"cinnamon stick","quantity":"1","unit":""},{"id":3035,"name":"Cardamom","quantity":"6 bashed to break shells","unit":""},{"id":3036,"name":"Cloves","quantity":"4","unit":""},{"id":3037,"name":"Bay Leaf","quantity":"2","unit":""},{"id":3038,"name":"Tomato Purée","quantity":"1 tbsp","unit":""},{"id":3039,"name":"Lamb","quantity":"1kg cubed","unit":""},{"id":3040,"name":"Greek yogurt","quantity":"150ml","unit":""},{"id":3041,"name":"Coriander","quantity":"Garnish chopped","unit":""}]},{"id":257,"title":"Lamb Tagine","source":"seeded","protein_type":"lamb","prep_time_minutes":50,"instructions":"Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.\r\n\r\nAdd the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.\r\n\r\nAdd the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.\r\n\r\nRemove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.","calories":620,"protein_g":35.0,"carbs_g":66.0,"sugar_g":19.0,"image_url":"https://www.themealdb.com/images/media/meals/yuwtuu1511295751.jpg","external_id":"52843","ingredients":[{"id":3042,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":3043,"name":"Onion","quantity":"1 finely sliced","unit":""},{"id":3044,"name":"Carrots","quantity":"2 chopped","unit":""},{"id":3045,"name":"Lamb Leg","quantity":"500g","unit":""},{"id":3046,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":3047,"name":"Cumin","quantity":"½ tsp","unit":""},{"id":3048,"name":"Ginger","quantity":"½ tsp","unit":""},{"id":3049,"name":"Saffron","quantity":"¼ tsp","unit":""},{"id":3050,"name":"Cinnamon","quantity":"1 tsp","unit":""},{"id":3051,"name":"Honey","quantity":"1 tblsp","unit":""},{"id":3052,"name":"Apricot","quantity":"100g","unit":""},{"id":3053,"name":"Vegetable Stock Cube","quantity":"1","unit":""},{"id":3054,"name":"Butternut Squash","quantity":"1 medium chopped","unit":""},{"id":3055,"name":"Couscous","quantity":"Steamed","unit":""},{"id":3056,"name":"Parsley","quantity":"Chopped","unit":""}]},{"id":258,"title":"Lamb tomato and sweet spices","source":"seeded","protein_type":"lamb","prep_time_minutes":60,"instructions":"Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling. And remove any stalks. Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use. \r\nBasmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.\r\nFirst make the filling. Put all the ingredients, apart from the tomatoes, in a bowl. Cut the tomatoes in half, coarsely grate into the bowl and discard the skins. Add half a teaspoon of salt and some black pepper, and stir. Leave on the side, or in the fridge, for up to a day. Before using, gently squeeze with your hands and drain away any juices that come out.\r\nTo make the sauce, heat the oil in a medium pan. Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar. Season, and simmer for 20 minutes.\r\nWhile the sauce is bubbling away, prepare the vine leaves. Use any torn or broken leaves to line the base of a wide, heavy saucepan. Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the pan to cover completely.\r\nLay a prepared vine leaf (see intro) on a work surface, veiny side up. Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape. Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).\r\nPour the sauce over the leaves (and, if needed, add water just to cover). Place a plate on top, to weigh the leaves down, then cover with a lid. Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes. Most of the liquid should evaporate. Remove from the heat, and leave to cool a little - they are best served warm. When serving, bring to the table in the pan - it looks great. Serve a few vine leaves and fennel slices with warm rice. Spoon the braising juices on top and garnish with coriander.","calories":450,"protein_g":23.0,"carbs_g":24.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/qtwtss1468572261.jpg","external_id":"52782","ingredients":[{"id":3057,"name":"olive oil","quantity":"2 tbsp","unit":""},{"id":3058,"name":"ginger","quantity":"4cm piece finely chopped","unit":""},{"id":3059,"name":"garlic","quantity":"2 cloves peeled and chopped","unit":""},{"id":3060,"name":"tomatoes","quantity":"800g peeled and chopped","unit":""},{"id":3061,"name":"lemon juice","quantity":"2 tbsp","unit":""},{"id":3062,"name":"caster sugar","quantity":"1 tsp","unit":""},{"id":3063,"name":"vine leaves","quantity":"50","unit":""},{"id":3064,"name":"fennel bulb","quantity":"1 large","unit":""},{"id":3065,"name":"lamb mince","quantity":"400g","unit":""},{"id":3066,"name":"onion","quantity":"1 medium","unit":""},{"id":3067,"name":"potatoes","quantity":"1 small peeled and coarsely grated","unit":""},{"id":3068,"name":"basmati rice","quantity":"2 tbsp","unit":""},{"id":3069,"name":"chopped parsley","quantity":"2 tbsp","unit":""},{"id":3070,"name":"coriander","quantity":"2 tbsp chopped","unit":""},{"id":3071,"name":"lemon juice","quantity":"1 tbsp","unit":""},{"id":3072,"name":"garlic","quantity":"2 cloves","unit":""},{"id":3073,"name":"clove","quantity":"½ tsp ground","unit":""},{"id":3074,"name":"cinnamon","quantity":"½ tsp ground","unit":""},{"id":3075,"name":"tomatoes","quantity":"2 medium","unit":""}]},{"id":259,"title":"Lamb Tzatziki Burgers","source":"seeded","protein_type":"lamb","prep_time_minutes":25,"instructions":"Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.\r\n\r\nTo make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.\r\n\r\nWork the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.","calories":590,"protein_g":31.0,"carbs_g":34.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/k420tj1585565244.jpg","external_id":"53010","ingredients":[{"id":3076,"name":"Bulgur Wheat","quantity":"25g","unit":""},{"id":3077,"name":"Lamb Mince","quantity":"500g","unit":""},{"id":3078,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":3079,"name":"Coriander","quantity":"1 tsp","unit":""},{"id":3080,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":3081,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":3082,"name":"Olive Oil","quantity":"For frying","unit":""},{"id":3083,"name":"Bun","quantity":"4","unit":""},{"id":3084,"name":"Cucumber","quantity":"Grated","unit":""},{"id":3085,"name":"Greek Yogurt","quantity":"200g","unit":""},{"id":3086,"name":"Mint","quantity":"2 tbs","unit":""}]},{"id":260,"title":"Lancashire hotpot","source":"seeded","protein_type":"lamb","prep_time_minutes":35,"instructions":"Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.\r\nFry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.\r\nRemove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.","calories":1022,"protein_g":53.9,"carbs_g":55.3,"sugar_g":8.4,"image_url":"https://www.themealdb.com/images/media/meals/uttrxw1511637813.jpg","external_id":"52884","ingredients":[{"id":3087,"name":"Butter","quantity":"100g","unit":""},{"id":3088,"name":"Lamb","quantity":"900g","unit":""},{"id":3089,"name":"Lamb Kidney","quantity":"3","unit":""},{"id":3090,"name":"Onions","quantity":"2 medium","unit":""},{"id":3091,"name":"Carrots","quantity":"4 sliced","unit":""},{"id":3092,"name":"Plain Flour","quantity":"25g","unit":""},{"id":3093,"name":"Worcestershire Sauce","quantity":"2 tsp","unit":""},{"id":3094,"name":"Chicken Stock","quantity":"500ml","unit":""},{"id":3095,"name":"Bay Leaves","quantity":"2","unit":""},{"id":3096,"name":"Potatoes","quantity":"900g","unit":""}]},{"id":261,"title":"Leg of Lamb Armenian-Style","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"Place all of the above ingredients into your roaster pan at least two days before you want to eat.  Stir occasionally throughout the days to distribute marinade evenly. Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced.  \r\n\r\nYou can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill. Freezes well.","calories":718,"protein_g":50.8,"carbs_g":9.2,"sugar_g":6.2,"image_url":"https://www.themealdb.com/images/media/meals/vy6k391780090969.jpg","external_id":"53437","ingredients":[{"id":3097,"name":"Lamb Leg","quantity":"1","unit":""},{"id":3098,"name":"Garlic","quantity":"1 Bulb","unit":""},{"id":3099,"name":"Garlic","quantity":"1 Bulb","unit":""},{"id":3100,"name":"Parsley","quantity":"1 1/2 cup","unit":""},{"id":3101,"name":"Onion","quantity":"1 cup","unit":""},{"id":3102,"name":"Black Pepper","quantity":"1 tablespoon","unit":""},{"id":3103,"name":"Balsamic Vinegar","quantity":"1 cup","unit":""},{"id":3104,"name":"Olive Oil","quantity":"1/2 cup","unit":""},{"id":3105,"name":"Mint","quantity":"1/4 cup","unit":""},{"id":3106,"name":"Salt","quantity":"To taste","unit":""}]},{"id":262,"title":"Mastawa Lamb and Rice","source":"seeded","protein_type":"lamb","prep_time_minutes":30,"instructions":"1. Place the meat cut into pieces, in a large pan with the onions. Add the turmeric and enough water to cover. Bring to the boil then cook gently until the meat is very tender and can easily be removed from the bones. \r\n\r\n2. While the meat is cooking, cut the orange peel into thin match style pieces, removing as much pith as possible. Leave to soak in a bowl of water. \r\n\r\n3. When the meat is tender, remove from the pan and when cool enough, remove the meat from the bones and shred the meat into strips with your hands. Return the meat to the pan.\r\n\r\n4. Wash the short grain rice and then add to the pan with salt according to taste. The juices should cover the rice by about 2cm, add more water if necessary. Bring back to the boil, then reduce the heat to medium and cook with the lid off, stirring from time to time until the rice is \"al dente\" and the liquid is absorbed. \r\n\r\n5. Add the natural yoghurt, and stir in well but carefully. Fry the crushed cloves of garlic in the oil and add to the dish along with the dill, black pepper, the chickpeas and extra salt to taste.\r\n\r\n6. Mix in well, then cover the top of the pan with a clean thick cloth and the lid. Leave on a low heat for about half an hour to allow the flavours to absorb. \r\n\r\nEnjoy with some warm nan bread for extra comfort.","calories":778,"protein_g":41.8,"carbs_g":54.5,"sugar_g":9.8,"image_url":"https://www.themealdb.com/images/media/meals/4kzx4d1779554755.jpg","external_id":"53400","ingredients":[{"id":3107,"name":"Lamb","quantity":"700g","unit":""},{"id":3108,"name":"Onion","quantity":"3 Medium","unit":""},{"id":3109,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":3110,"name":"Orange","quantity":"1 large","unit":""},{"id":3111,"name":"Rice","quantity":"150g","unit":""},{"id":3112,"name":"Natural Yoghurt","quantity":"500g","unit":""},{"id":3113,"name":"Garlic Clove","quantity":"4 Cloves Crushed","unit":""},{"id":3114,"name":"Vegetable Oil","quantity":"1 tblsp","unit":""},{"id":3115,"name":"Dried Dill","quantity":"1 tablespoon","unit":""},{"id":3116,"name":"Black Pepper","quantity":"1 tablespoon","unit":""},{"id":3117,"name":"Chickpeas","quantity":"1 Can","unit":""},{"id":3118,"name":"Salt","quantity":"To taste","unit":""}]},{"id":263,"title":"McSinghs Scotch pie","source":"seeded","protein_type":"lamb","prep_time_minutes":45,"instructions":"Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool.\r\nIn a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge.\r\nPreheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.\r\nTo make the pastry, sift the flour and salt in a large bowl and make a well in the centre.\r\nPut the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil.\r\nPour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.\r\nDust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.\r\nAdd the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.\r\nBrush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.\r\nRun a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.","calories":943,"protein_g":35.0,"carbs_g":47.5,"sugar_g":3.3,"image_url":"https://www.themealdb.com/images/media/meals/vssrtx1511557680.jpg","external_id":"52880","ingredients":[{"id":3119,"name":"Cumin","quantity":"2 tsp","unit":""},{"id":3120,"name":"Rapeseed Oil","quantity":"1 tbs","unit":""},{"id":3121,"name":"Red Onions","quantity":"2 finely chopped","unit":""},{"id":3122,"name":"Garlic Clove","quantity":"6","unit":""},{"id":3123,"name":"Green Chilli","quantity":"3 finely chopped","unit":""},{"id":3124,"name":"Red Pepper","quantity":"1 finely chopped","unit":""},{"id":3125,"name":"Nutmeg","quantity":"1 tsp","unit":""},{"id":3126,"name":"Coriander","quantity":"2 tsp","unit":""},{"id":3127,"name":"Lamb Mince","quantity":"1kg","unit":""},{"id":3128,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":3129,"name":"Coriander","quantity":"3 tbs","unit":""},{"id":3130,"name":"Plain Flour","quantity":"340g","unit":""},{"id":3131,"name":"Salt","quantity":"½ tsp","unit":""},{"id":3132,"name":"Milk","quantity":"90 ml","unit":""},{"id":3133,"name":"Lard","quantity":"150g","unit":""},{"id":3134,"name":"Egg Yolks","quantity":"Beaten","unit":""}]},{"id":264,"title":"Presh me Oriz Leek and Rice Bake","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"1\r\nCooking\r\nFry the leeks in a small dash of olive oil for a few minutes until they start to brown.\r\n2\r\nAdd the onions and mince and fry until everything is browned. Ensure you keep stirring to prevent the leeks catching and burning.\r\n3\r\nAdd the rice and stir together for a few minutes ensuring the rice is well blended and coated in any juices.\r\n4\r\nAdd the lamb stock, salt and pepper. Give it a good stir and leave it to come to the boil. Leave to boil for 2 minutes.\r\n5\r\nBaking\r\nPour the mixture into a large baking tray, place on the bottom self of a preheated oven at 180 degrees. Leave to bake for up to 1 hour. The dish is ready when all the liquid is evaporated and the rice is soft.\r\n6\r\nServing\r\nOnce cooked turn off the oven and keeping the door open leave the leek and rice bake to cool for 10 minutes before serving.","calories":581,"protein_g":23.6,"carbs_g":59.8,"sugar_g":5.8,"image_url":"https://www.themealdb.com/images/media/meals/sjfgbc1779647169.jpg","external_id":"53410","ingredients":[{"id":3135,"name":"Leek","quantity":"500g","unit":""},{"id":3136,"name":"Lamb Mince","quantity":"400g","unit":""},{"id":3137,"name":"Onion","quantity":"1 Diced","unit":""},{"id":3138,"name":"Rice","quantity":"200g","unit":""},{"id":3139,"name":"Lamb Stock","quantity":"1 L","unit":""},{"id":3140,"name":"Salt","quantity":"Pinch","unit":""},{"id":3141,"name":"Pepper","quantity":"Pinch","unit":""},{"id":3142,"name":"Olive Oil","quantity":"Splash","unit":""}]},{"id":265,"title":"Rigatoni with fennel sausage sauce","source":"seeded","protein_type":"lamb","prep_time_minutes":35,"instructions":"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’re 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 ragù and top with a spoonful of pesto. Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.","calories":1037,"protein_g":34.8,"carbs_g":106.8,"sugar_g":9.5,"image_url":"https://www.themealdb.com/images/media/meals/qtqvys1468573168.jpg","external_id":"52783","ingredients":[{"id":3143,"name":"olive oil","quantity":"2½ tbsp","unit":""},{"id":3144,"name":"Italian fennel sausages","quantity":"6 cut into 1.5cm-thick slices","unit":""},{"id":3145,"name":"onion","quantity":"1 large peeled and chopped","unit":""},{"id":3146,"name":"fennel bulb","quantity":"1 trimmed and roughly chopped; reserve any fronds to garnish","unit":""},{"id":3147,"name":"smoky paprika","quantity":"½ tsp","unit":""},{"id":3148,"name":"garlic","quantity":"1 clove, peeled and sliced","unit":""},{"id":3149,"name":"fennel seeds","quantity":"2 tsp lightly toasted and then gently crushed","unit":""},{"id":3150,"name":"red wine","quantity":"100ml","unit":""},{"id":3151,"name":"chopped tomatoes","quantity":"400g tinned","unit":""},{"id":3152,"name":"caster sugar","quantity":"½ tsp","unit":""},{"id":3153,"name":"pitted black olives","quantity":"50g cut in half lengthways","unit":""},{"id":3154,"name":"rigatoni","quantity":"500g","unit":""},{"id":3155,"name":"pecorino","quantity":"30g roughly crumbled into 0.5cm pieces","unit":""},{"id":3156,"name":"anchovy fillet","quantity":"1  rinsed and patted dry","unit":""},{"id":3157,"name":"garlic","quantity":"1 clove, peeled and crushed","unit":""},{"id":3158,"name":"olive oil","quantity":"60ml","unit":""},{"id":3159,"name":"basil leaves","quantity":"50g torn","unit":""}]},{"id":266,"title":"Slow-roast lamb with cinnamon, fennel & citrus","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"step 1\r\nPut the lamb into a large food bag with all the juice and marinate overnight.\r\n\r\nstep 2\r\nThe next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.\r\n\r\nstep 3\r\nMix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.\r\n\r\nstep 4\r\nRoast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.","calories":608,"protein_g":50.3,"carbs_g":7.2,"sugar_g":5.8,"image_url":"https://www.themealdb.com/images/media/meals/gr4lo51763791826.jpg","external_id":"53260","ingredients":[{"id":3160,"name":"Lamb Leg","quantity":"1","unit":""},{"id":3161,"name":"Lemon","quantity":"Zest and juice of 1","unit":""},{"id":3162,"name":"Olive Oil","quantity":"4 tablespoons","unit":""},{"id":3163,"name":"Clear Honey","quantity":"2 tablespoons","unit":""},{"id":3164,"name":"Cinnamon","quantity":"1 tablespoon","unit":""},{"id":3165,"name":"Fennel Seeds","quantity":"1 tablespoon","unit":""},{"id":3166,"name":"Ground Cumin","quantity":"1 tablespoon","unit":""},{"id":3167,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""}]},{"id":267,"title":"Spanish-style slow-cooked lamb shoulder & beans","source":"seeded","protein_type":"lamb","prep_time_minutes":35,"instructions":"step 1\r\nTo make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.\r\n\r\nstep 2\r\nHeat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.\r\n\r\nstep 3\r\nUncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.","calories":816,"protein_g":45.0,"carbs_g":34.1,"sugar_g":5.5,"image_url":"https://www.themealdb.com/images/media/meals/9kwatm1763327074.jpg","external_id":"53175","ingredients":[{"id":3168,"name":"Lamb Shoulder","quantity":"2.5kg","unit":""},{"id":3169,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":3170,"name":"Onion","quantity":"2 chopped","unit":""},{"id":3171,"name":"Carrots","quantity":"4 Chopped","unit":""},{"id":3172,"name":"Garlic Bulb","quantity":"1","unit":""},{"id":3173,"name":"Chicken Stock","quantity":"500ml","unit":""},{"id":3174,"name":"Butter Beans","quantity":"1200g","unit":""},{"id":3175,"name":"Roasted pepper","quantity":"450g","unit":""},{"id":3176,"name":"Black Olives","quantity":"300g","unit":""},{"id":3177,"name":"Parsley","quantity":"4 tablespoons","unit":""},{"id":3178,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":3179,"name":"Hot smoked paprika","quantity":"1 tablespoon","unit":""},{"id":3180,"name":"Olive Oil","quantity":"4 tablespoons","unit":""},{"id":3181,"name":"Rosemary","quantity":"1/2 teaspoon","unit":""}]},{"id":268,"title":"Stuffed Lamb Tomatoes","source":"seeded","protein_type":"lamb","prep_time_minutes":25,"instructions":"Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.\r\n\r\nHeat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.\r\n\r\nStuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.","calories":363,"protein_g":10.8,"carbs_g":21.0,"sugar_g":5.8,"image_url":"https://www.themealdb.com/images/media/meals/u55lbp1585564013.jpg","external_id":"53008","ingredients":[{"id":3182,"name":"Tomatoes","quantity":"4 large","unit":""},{"id":3183,"name":"Sugar","quantity":"Pinch","unit":""},{"id":3184,"name":"Olive Oil","quantity":"4 tbs","unit":""},{"id":3185,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3186,"name":"Garlic Clove","quantity":"2 finely chopped","unit":""},{"id":3187,"name":"Lamb","quantity":"200g","unit":""},{"id":3188,"name":"Cinnamon","quantity":"1 tbs","unit":""},{"id":3189,"name":"Tomato Puree","quantity":"2 tbs chopped","unit":""},{"id":3190,"name":"Rice","quantity":"50g","unit":""},{"id":3191,"name":"Chicken Stock","quantity":"100ml","unit":""},{"id":3192,"name":"Dill","quantity":"4 tbs","unit":""},{"id":3193,"name":"Chopped Parsley","quantity":"2 tbs","unit":""},{"id":3194,"name":"Mint","quantity":"1 tbs","unit":""}]},{"id":269,"title":"Tavë Kosi Baked Lamb and Yogurt","source":"seeded","protein_type":"lamb","prep_time_minutes":30,"instructions":"1\r\nBaking the Lamb\r\nIn a large pan (with a lid) melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat, this will take around 5 minutes.\r\n2\r\nAdd the garlic, oregano, 300ml of water and season with salt and pepper. Mix well before covering with the lid. Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.\r\n3\r\nThe juices should have nearly all boiled away so another 150ml of water should be added along with the rice. Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes. It’s advised to check at around 8 minutes – you want the liquid to be evaporated with just moist coating of oily water left over the lamb and rice.\r\n4\r\nPlace the lamb and rice into a casserole dish, the mixture should fully cover the base and have at least 2 inches spare for the yogurt. Alternatively you can split into four ceramic bowls.\r\n5\r\nMaking a Roux\r\nIn a small saucepan melt the butter over a medium heat and then add two tablespoons of flour while continuously stirring for two minutes (add a little extra flour if needed). The roux should not be thick but not too runny, the colour will darken slightly. Pour the roux into a bowl and keep to one side.\r\n6\r\nMaking the Yogurt Mixture\r\nIn a mixing bowl add the yogurt, eggs and season with salt and pepper. Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.\r\n7\r\nPour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.\r\n8\r\nCooking\r\nPlace on the bottom shelf of the oven on 180 degrees for 35 minutes then move it up to the middle for a further 10 minutes. The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.\r\n9\r\nLeave to cool for 5 – 10 minutes before serving.","calories":924,"protein_g":52.9,"carbs_g":25.0,"sugar_g":7.3,"image_url":"https://www.themealdb.com/images/media/meals/a1mi7t1779643816.jpg","external_id":"53404","ingredients":[{"id":3195,"name":"Lamb","quantity":"600g","unit":""},{"id":3196,"name":"Butter","quantity":"20g","unit":""},{"id":3197,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":3198,"name":"Rice","quantity":"70g","unit":""},{"id":3199,"name":"Oregano","quantity":"2 tsp","unit":""},{"id":3200,"name":"Boiling Water","quantity":"450ml","unit":""},{"id":3201,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":3202,"name":"Salt","quantity":"Pinch","unit":""},{"id":3203,"name":"Pepper","quantity":"Pinch","unit":""},{"id":3204,"name":"Butter","quantity":"50g","unit":""},{"id":3205,"name":"Flour","quantity":"2 tablespoons","unit":""},{"id":3206,"name":"Greek Yogurt","quantity":"750g","unit":""},{"id":3207,"name":"Eggs","quantity":"6","unit":""},{"id":3208,"name":"Salt","quantity":"Pinch","unit":""},{"id":3209,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":270,"title":"Tunisian Lamb Soup","source":"seeded","protein_type":"lamb","prep_time_minutes":35,"instructions":"Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.\r\nKeep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted or about 5 minutes.\r\nReturn the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan. Simmer over low heat for about 20 minutes.\r\nAdd the pasta and cook for 15 minutes or until pasta is cooked.","calories":575,"protein_g":36.0,"carbs_g":44.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/t8mn9g1560460231.jpg","external_id":"52972","ingredients":[{"id":3210,"name":"Lamb Mince","quantity":"500g","unit":""},{"id":3211,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":3212,"name":"Onion","quantity":"1","unit":""},{"id":3213,"name":"Spinach","quantity":"300g","unit":""},{"id":3214,"name":"Tomato Puree","quantity":"3 tbs","unit":""},{"id":3215,"name":"Cumin","quantity":"1 tbs","unit":""},{"id":3216,"name":"Chicken Stock","quantity":"1 Litre","unit":""},{"id":3217,"name":"Harissa Spice","quantity":"3 tsp","unit":""},{"id":3218,"name":"Chickpeas","quantity":"400g","unit":""},{"id":3219,"name":"Lemon Juice","quantity":"1/2","unit":""},{"id":3220,"name":"Macaroni","quantity":"150g","unit":""},{"id":3221,"name":"Salt","quantity":"Pinch","unit":""},{"id":3222,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":271,"title":"Turkish lamb pilau","source":"seeded","protein_type":"lamb","prep_time_minutes":35,"instructions":"step 1\r\nDry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.\r\n\r\nstep 2\r\nPour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.","calories":650,"protein_g":30.0,"carbs_g":61.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/cr2kyr1763793839.jpg","external_id":"53263","ingredients":[{"id":3223,"name":"Pine Nuts","quantity":"Handful","unit":""},{"id":3224,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":3225,"name":"Onion","quantity":"1 Large Chopped","unit":""},{"id":3226,"name":"Cinnamon","quantity":"2","unit":""},{"id":3227,"name":"Lamb","quantity":"500g","unit":""},{"id":3228,"name":"Basmati Rice","quantity":"250g","unit":""},{"id":3229,"name":"Lamb Stock","quantity":"1","unit":""},{"id":3230,"name":"Dried Apricots","quantity":"12","unit":""},{"id":3231,"name":"Mint","quantity":"Handful","unit":""}]},{"id":272,"title":"Turkish-style lamb","source":"seeded","protein_type":"lamb","prep_time_minutes":20,"instructions":"step 1\r\nHeat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.\r\n\r\nstep 2\r\nLeave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.","calories":475,"protein_g":35.0,"carbs_g":37.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/0p7l6b1763813981.jpg","external_id":"53270","ingredients":[{"id":3232,"name":"Lamb Leg","quantity":"4","unit":""},{"id":3233,"name":"Seasoning","quantity":"2 tsp","unit":""},{"id":3234,"name":"Dried Oregano","quantity":"1 tsp","unit":""},{"id":3235,"name":"Mint","quantity":"Bunch","unit":""},{"id":3236,"name":"Yogurt","quantity":"300g","unit":""},{"id":3237,"name":"Pita Bread","quantity":"4","unit":""},{"id":3238,"name":"Iceberg Lettuce","quantity":"1/2","unit":""},{"id":3239,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":3240,"name":"Lemon","quantity":"1","unit":""}]},{"id":273,"title":"Vietnamese lamb shanks with sweet potatoes","source":"seeded","protein_type":"lamb","prep_time_minutes":130,"instructions":"step 1\r\nHeat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.\r\n\r\nstep 2\r\nCover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.","calories":620,"protein_g":35.0,"carbs_g":39.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/7xte3u1763757761.jpg","external_id":"53231","ingredients":[{"id":3241,"name":"Ground Nut Oil","quantity":"2 tablespoons","unit":""},{"id":3242,"name":"Lamb Shanks","quantity":"4","unit":""},{"id":3243,"name":"Onion","quantity":"2","unit":""},{"id":3244,"name":"Ginger","quantity":"2 tbs chopped","unit":""},{"id":3245,"name":"Garlic Clove","quantity":"3 sliced thinly","unit":""},{"id":3246,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":3247,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":3248,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":3249,"name":"Brown Sugar","quantity":"1 tsp","unit":""},{"id":3250,"name":"Star Anise","quantity":"3","unit":""},{"id":3251,"name":"Lemongrass Stalks","quantity":"2","unit":""},{"id":3252,"name":"Lamb Stock","quantity":"1L","unit":""},{"id":3253,"name":"Tomato Puree","quantity":"1 ½ tbsp","unit":""},{"id":3254,"name":"Sweet Potatoes","quantity":"4","unit":""},{"id":3255,"name":"Fish Sauce","quantity":"2 tablespoons","unit":""},{"id":3256,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":3257,"name":"Mint","quantity":"Handful","unit":""},{"id":3258,"name":"Basil Leaves","quantity":"Handful","unit":""}]},{"id":274,"title":"Jamaican Curry Goat","source":"seeded","protein_type":"goat","prep_time_minutes":60,"instructions":"Equipment\r\n\r\n6QT Pressure cooker\r\n\r\nInstructions\r\n \r\nRinse goat meat with vinegar and water.\r\nSeason goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.\r\nRemove onion and garlic from goat and set aside.\r\nSet an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.\r\nAdd goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.\r\nOnce all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.","calories":525,"protein_g":40.0,"carbs_g":15.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/uc9qp11764796575.jpg","external_id":"53354","ingredients":[{"id":3259,"name":"Goat Meat","quantity":"3 Lbs","unit":""},{"id":3260,"name":"Jamaican Curry Powder","quantity":"2.5 tbsp","unit":""},{"id":3261,"name":"Ground Ginger","quantity":"1/2 tsp","unit":""},{"id":3262,"name":"All-purpose Seasoning","quantity":"1/2 tsp","unit":""},{"id":3263,"name":"Allspice","quantity":"1/4 tsp","unit":""},{"id":3264,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3265,"name":"Garlic","quantity":"6 cloves sliced","unit":""},{"id":3266,"name":"Thyme","quantity":"3 sprigs","unit":""},{"id":3267,"name":"Oil","quantity":"2 tablespoons","unit":""},{"id":3268,"name":"Water","quantity":"1 1/4 cup","unit":""},{"id":3269,"name":"Scotch Bonnet","quantity":"1","unit":""},{"id":3270,"name":"Russet Potato","quantity":"1 large","unit":""},{"id":3271,"name":"Salt","quantity":"To taste","unit":""},{"id":3272,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":275,"title":"Mbuzi Choma (Roasted Goat)","source":"seeded","protein_type":"goat","prep_time_minutes":75,"instructions":"1. Steps for the Meat: \r\n Roast meat over medium heat for 50 minutes and salt it as you turn it.\r\n\r\n2. Steps for Ugali:\r\nBring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.\r\n\r\n3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.\r\n\r\n4.Remove from heat and allow to cool.\r\n\r\n5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.\r\n\r\n6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.\r\n\r\n7. Serve and enjoy!","calories":1250,"protein_g":70.0,"carbs_g":190.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/cuio7s1555492979.jpg","external_id":"52968","ingredients":[{"id":3273,"name":"Goat Meat","quantity":"1 kg","unit":""},{"id":3274,"name":"Corn Flour","quantity":"1 kg","unit":""},{"id":3275,"name":"Tomatoes","quantity":"2","unit":""},{"id":3276,"name":"Salt","quantity":"Pinch","unit":""},{"id":3277,"name":"Onion","quantity":"1","unit":""},{"id":3278,"name":"Green Chilli","quantity":"1","unit":""},{"id":3279,"name":"Coriander Leaves","quantity":"1  bunch","unit":""}]},{"id":276,"title":"Acaraje black-eyed pea fritters with shrimp filling","source":"seeded","protein_type":"fish","prep_time_minutes":40,"instructions":"step 1\r\nMake the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.\r\n\r\nstep 2\r\nDrain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.\r\n\r\nstep 3\r\nHeat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.","calories":385,"protein_g":18.0,"carbs_g":36.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/dxs5t71782678369.jpg","external_id":"53483","ingredients":[{"id":3280,"name":"Black Eyed Peas","quantity":"800g","unit":""},{"id":3281,"name":"Garlic","quantity":"1 clove","unit":""},{"id":3282,"name":"Green Chilli","quantity":"1","unit":""},{"id":3283,"name":"Red Onions","quantity":"1 small finely diced","unit":""},{"id":3284,"name":"Plain Flour","quantity":"2 tablespoons","unit":""},{"id":3285,"name":"Salt","quantity":"1 tsp","unit":""},{"id":3286,"name":"Chilli Powder","quantity":"1 tsp","unit":""},{"id":3287,"name":"Baking Powder","quantity":"1 tsp","unit":""},{"id":3288,"name":"Vegetable Oil","quantity":"For frying","unit":""},{"id":3289,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":3290,"name":"Ginger","quantity":"1 tablespoon chopped","unit":""},{"id":3291,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":3292,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":3293,"name":"Raw tiger prawns","quantity":"150g","unit":""},{"id":3294,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":3295,"name":"Plum Tomatoes","quantity":"2","unit":""},{"id":3296,"name":"Coriander","quantity":"1 tablespoon chopped","unit":""},{"id":3297,"name":"Lime","quantity":"Juice of 1","unit":""}]},{"id":277,"title":"Amok Trey – Cambodian Fish Curry","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.\r\n2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.\r\n3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.\r\n4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.\r\n5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.\r\n6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.\r\n7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.\r\n8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.\r\n9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.\r\n10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving","calories":330,"protein_g":26.0,"carbs_g":4.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/diuub11782687570.jpg","external_id":"53495","ingredients":[{"id":3298,"name":"Fish fillet","quantity":"1 lb","unit":""},{"id":3299,"name":"Coconut Milk","quantity":"1 Can","unit":""},{"id":3300,"name":"Red Curry Paste","quantity":"2 tablespoons","unit":""},{"id":3301,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":3302,"name":"Brown Sugar","quantity":"1 tsp","unit":""},{"id":3303,"name":"Chicken Stock","quantity":"1 cup","unit":""},{"id":3304,"name":"Egg","quantity":"1","unit":""},{"id":3305,"name":"Kaffir Lime Leaves","quantity":"2","unit":""},{"id":3306,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":3307,"name":"Banana Leaves","quantity":"Handful","unit":""},{"id":3308,"name":"Cilantro","quantity":"Garnish","unit":""},{"id":3309,"name":"Lime","quantity":"Garnish","unit":""}]},{"id":278,"title":"Arroz con gambas y calamar","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"step 1\r\nPeel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.\r\n\r\nstep 2\r\nPour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.\r\n\r\nstep 3\r\nUncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.","calories":615,"protein_g":33.0,"carbs_g":93.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/jc6oub1763196663.jpg","external_id":"53147","ingredients":[{"id":3310,"name":"Raw King Prawns","quantity":"24","unit":""},{"id":3311,"name":"Olive Oil","quantity":"2 tbsp","unit":""},{"id":3312,"name":"Onion","quantity":"1 small","unit":""},{"id":3313,"name":"Bay Leaf","quantity":"1","unit":""},{"id":3314,"name":"Saffron","quantity":"1 pinch","unit":""},{"id":3315,"name":"Paella Rice","quantity":"450g","unit":""},{"id":3316,"name":"Tomato Puree","quantity":"2 teaspoons","unit":""},{"id":3317,"name":"White Wine","quantity":"200ml","unit":""},{"id":3318,"name":"Seafood stock","quantity":"650ml","unit":""},{"id":3319,"name":"Squid","quantity":"3 Medium","unit":""}]},{"id":279,"title":"Bahia-style Moqueca prawn stew","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"step 1\r\nPlace the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.\r\n\r\nstep 2\r\nHeat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.\r\n\r\nstep 3\r\nPour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.","calories":420,"protein_g":23.0,"carbs_g":10.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/e2kcut1782591669.jpg","external_id":"53481","ingredients":[{"id":3320,"name":"Raw King Prawns","quantity":"450g","unit":""},{"id":3321,"name":"Lime juice","quantity":"75 ml","unit":""},{"id":3322,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":3323,"name":"Coconut Oil","quantity":"3  tablespoons","unit":""},{"id":3324,"name":"Spring Onions","quantity":"4 Chopped","unit":""},{"id":3325,"name":"Onion","quantity":"1","unit":""},{"id":3326,"name":"Red Pepper","quantity":"1 chopped","unit":""},{"id":3327,"name":"Chilli Flakes","quantity":"1 tsp","unit":""},{"id":3328,"name":"Paprika","quantity":"2 tsp","unit":""},{"id":3329,"name":"Plum Tomatoes","quantity":"3 chopped","unit":""},{"id":3330,"name":"Coconut Milk","quantity":"400ml","unit":""},{"id":3331,"name":"Coriander","quantity":"2 tbs chopped","unit":""},{"id":3332,"name":"Rice","quantity":"To serve","unit":""}]},{"id":280,"title":"Baked salmon with fennel & tomatoes","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.\r\n\r\nSpread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.","calories":250,"protein_g":18.8,"carbs_g":5.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/1548772327.jpg","external_id":"52959","ingredients":[{"id":3333,"name":"Fennel","quantity":"2 medium","unit":""},{"id":3334,"name":"Parsley","quantity":"2 tbs chopped","unit":""},{"id":3335,"name":"Lemon","quantity":"Juice of 1","unit":""},{"id":3336,"name":"Cherry Tomatoes","quantity":"175g","unit":""},{"id":3337,"name":"Olive Oil","quantity":"1 tbs","unit":""},{"id":3338,"name":"Salmon","quantity":"350g","unit":""},{"id":3339,"name":"Black Olives","quantity":"to serve","unit":""}]},{"id":281,"title":"Balchi di Pisca","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound of any white fish for the cod.\r\n\r\nSoak for twenty-four hours:\r\n1 salted cod, or bakijow Discard the water.\r\n\r\nPlace cod in saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with the tines of a fork. Strain, reserving a bit of the broth. De bone the cod and set it aside for later use. In a saucepan, bring to boil in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.\r\n\r\nPlace in the container of an electric blender:\r\n1 tomato, peeled and chopped\r\n1/2 green pepper, chopped\r\n1 medium onion, peeled and chopped\r\n1 clove garlic, slivered\r\n1/2 tsp. Tabasco sauce, or minced hot pepper\r\nDash of nutmeg\r\nSalt and pepper to taste\r\n\r\nBlend for a few seconds and pour the sauce over the mashed fish mixture. Combine these ingredients well and add 1 egg, beaten Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it's too dry, add the fish stock a tablespoon at a time. Fry the balls in hot, deep fat until golden brown.","calories":205,"protein_g":20.0,"carbs_g":21.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/qqwhw51780093126.jpg","external_id":"53440","ingredients":[{"id":3340,"name":"Salt Cod","quantity":"1","unit":""},{"id":3341,"name":"Potatoes","quantity":"3 Medium","unit":""},{"id":3342,"name":"Tomato","quantity":"1","unit":""},{"id":3343,"name":"Green Pepper","quantity":"1/2","unit":""},{"id":3344,"name":"Onion","quantity":"1 medium","unit":""},{"id":3345,"name":"Garlic","quantity":"1 clove peeled sliced","unit":""},{"id":3346,"name":"Tobasco Sauce","quantity":"1/2 tsp","unit":""},{"id":3347,"name":"Nutmeg","quantity":"Dash","unit":""},{"id":3348,"name":"Salt","quantity":"To taste","unit":""},{"id":3349,"name":"Pepper","quantity":"To taste","unit":""},{"id":3350,"name":"Egg","quantity":"1","unit":""}]},{"id":282,"title":"Bang bang prawn salad","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nCook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.\r\n\r\nstep 2\r\nMix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.","calories":318,"protein_g":14.5,"carbs_g":38.8,"sugar_g":6.2,"image_url":"https://www.themealdb.com/images/media/meals/4xcfai1763765676.jpg","external_id":"53239","ingredients":[{"id":3351,"name":"Rice Noodles","quantity":"140g","unit":""},{"id":3352,"name":"Peanut Butter","quantity":"3 tablespoons","unit":""},{"id":3353,"name":"Coconut Milk","quantity":"4 tablespoons","unit":""},{"id":3354,"name":"sweet chilli sauce","quantity":"3  tablespoons","unit":""},{"id":3355,"name":"Spring Onions","quantity":"3 sliced thinly","unit":""},{"id":3356,"name":"Cucumber","quantity":"1 sliced","unit":""},{"id":3357,"name":"Bean Sprouts","quantity":"300g","unit":""},{"id":3358,"name":"Prawns","quantity":"200g","unit":""}]},{"id":283,"title":"Bangladeshi fish curry with daikon","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"If you are using rohu fish it will usually be frozen. Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside\r\n2\r\nTop and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside\r\n3\r\nPlace a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden\r\n4\r\nAdd the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally\r\n5\r\nPour in 200ml of water then cover and cook for 10 minutes, stirring once or twice\r\n6\r\nAfter 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat\r\n7\r\nAdd the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage\r\n8\r\nMeanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish\r\n9\r\nGive the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges","calories":250,"protein_g":20.0,"carbs_g":7.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/r7mcjm1780261264.jpg","external_id":"53451","ingredients":[{"id":3359,"name":"White Fish","quantity":"450g","unit":""},{"id":3360,"name":"Daikon Radish","quantity":"450g","unit":""},{"id":3361,"name":"Vegetable Oil","quantity":"4 tablespoons","unit":""},{"id":3362,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":3363,"name":"Onion","quantity":"1 medium","unit":""},{"id":3364,"name":"Salt","quantity":"2 tsp","unit":""},{"id":3365,"name":"Ground Turmeric","quantity":"1 tsp","unit":""},{"id":3366,"name":"Ground Coriander","quantity":"2 tsp","unit":""},{"id":3367,"name":"Chilli Powder","quantity":"2 tsp","unit":""},{"id":3368,"name":"Green Chilli","quantity":"2","unit":""},{"id":3369,"name":"Coriander Leaves","quantity":"Handful","unit":""},{"id":3370,"name":"Lime","quantity":"1","unit":""}]},{"id":284,"title":"Barramundi with Moroccan spices","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"step 1\r\nTip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing. Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.\r\n\r\nstep 2\r\nHeat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the rest of the dressing and steamed couscous or rice.\r\n\r\nstep 3\r\nKNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish, these are simply lovely, moist and really sweet – well worth leaving the head on for!","calories":275,"protein_g":20.0,"carbs_g":3.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/4o4wh11761848573.jpg","external_id":"53103","ingredients":[{"id":3371,"name":"barramundi","quantity":"2 x 400g","unit":""},{"id":3372,"name":"Ground Cumin","quantity":"1/2 teaspoon","unit":""},{"id":3373,"name":"Coriander","quantity":"1/2 tsp","unit":""},{"id":3374,"name":"Paprika","quantity":"Pinch","unit":""},{"id":3375,"name":"Chili Powder","quantity":"Pinch","unit":""},{"id":3376,"name":"Garlic Clove","quantity":"2","unit":""},{"id":3377,"name":"Lemon","quantity":"Juice of 1","unit":""},{"id":3378,"name":"Olive Oil","quantity":"5 tablespoons","unit":""},{"id":3379,"name":"Coriander","quantity":"Bunch","unit":""}]},{"id":285,"title":"Cajun spiced fish tacos","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"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’t 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.","calories":580,"protein_g":30.0,"carbs_g":53.0,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/uvuyxu1503067369.jpg","external_id":"52819","ingredients":[{"id":3380,"name":"cajun","quantity":"2 tbsp","unit":""},{"id":3381,"name":"cayenne pepper","quantity":"1 tsp","unit":""},{"id":3382,"name":"white fish","quantity":"4 fillets","unit":""},{"id":3383,"name":"vegetable oil","quantity":"1 tsp","unit":""},{"id":3384,"name":"flour tortilla","quantity":"8","unit":""},{"id":3385,"name":"avocado","quantity":"1 sliced","unit":""},{"id":3386,"name":"little gem lettuce","quantity":"2 shredded","unit":""},{"id":3387,"name":"Spring Onions","quantity":"4 shredded","unit":""},{"id":3388,"name":"salsa","quantity":"1 x 300ml","unit":""},{"id":3389,"name":"sour cream","quantity":"1 pot","unit":""},{"id":3390,"name":"lemon","quantity":"1","unit":""},{"id":3391,"name":"garlic","quantity":"1 clove finely chopped","unit":""}]},{"id":286,"title":"Camaro Grelhado Com Molho Cru (Grilled Prawns with Green Onion Sauce)","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"Make the sauce by combining all the ingredients and grinding them into a paste.\r\nPut the prawns on the skewers and brush with sauce.\r\nGrill until done (they should lose their translucent color), about 3-4 minutes on each side.\r\nServe with extra sauce on the side.","calories":120,"protein_g":22.5,"carbs_g":1.0,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/jg4r991779916649.jpg","external_id":"53428","ingredients":[{"id":3392,"name":"Prawns","quantity":"1 lb","unit":""},{"id":3393,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":3394,"name":"Spring Onions","quantity":"1/2 cup","unit":""},{"id":3395,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":3396,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":3397,"name":"White Vinegar","quantity":"4 tablespoons","unit":""},{"id":3398,"name":"Water","quantity":"4 tablespoons","unit":""}]},{"id":287,"title":"Cayman-Style Lobster","source":"seeded","protein_type":"fish","prep_time_minutes":55,"instructions":"Rinse lobster under cold running water. Bring water and salt to boil in a 12 quart pot. Quickly plunge lobsters, headfirst, into boiling water. Cover and boil for 20 minutes or until lobsters turn red.\r\n\r\nRemove lobster and allow it to cool. Remove lobster tails and cut shell down to middle to remove the meat. Cut the tail meat down the middle to remove the vein inside. Remove large claws and smaller legs by twisting them away from the body. A nut cracker can be used to crush the claw and legs to remove the meat inside.\r\n\r\nChop lobster meat. Heat butter or olive oil in large pan over low heat. Sauté red, green and scotch bonnet peppers, thyme and garlic. Add salt and chicken stock to pan. Then, add lobster meat and sauté for 10 to 15 minutes. Thicken sauce with the corn starch and water mixture.\r\n\r\nServe with your choice of vegetables, salad and/or rice.","calories":215,"protein_g":27.5,"carbs_g":4.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/wkhwqr1782774765.jpg","external_id":"53510","ingredients":[{"id":3399,"name":"Lobster","quantity":"6","unit":""},{"id":3400,"name":"Chicken Stock","quantity":"1/2 cup","unit":""},{"id":3401,"name":"Red Pepper","quantity":"1/2 cup","unit":""},{"id":3402,"name":"Green Pepper","quantity":"1/2 cup","unit":""},{"id":3403,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":3404,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":3405,"name":"Scotch Bonnet","quantity":"1/2","unit":""},{"id":3406,"name":"Salt","quantity":"To taste","unit":""},{"id":3407,"name":"Pepper","quantity":"To taste","unit":""},{"id":3408,"name":"Thyme","quantity":"To taste","unit":""},{"id":3409,"name":"Cornstarch","quantity":"2 tsp","unit":""},{"id":3410,"name":"Olive Oil","quantity":"2 tablespoons","unit":""}]},{"id":288,"title":"Clam, chorizo & white bean stew","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"step 1\r\nFry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.\r\n\r\nstep 2\r\nPour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.\r\n\r\nstep 3\r\nScatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.","calories":265,"protein_g":14.3,"carbs_g":32.5,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/92wbmf1763252334.jpg","external_id":"53154","ingredients":[{"id":3411,"name":"Chorizo","quantity":"50g","unit":""},{"id":3412,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3413,"name":"Garlic Clove","quantity":"1","unit":""},{"id":3414,"name":"Parsley","quantity":"Bunch","unit":""},{"id":3415,"name":"Vegetable Stock","quantity":"200ml","unit":""},{"id":3416,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":3417,"name":"Butter Beans","quantity":"400g","unit":""},{"id":3418,"name":"Sherry vinegar","quantity":"1 teaspoon","unit":""},{"id":3419,"name":"Clams","quantity":"600g","unit":""},{"id":3420,"name":"Crusty Bread","quantity":"To serve","unit":""}]},{"id":289,"title":"Codfish deviled eggs","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"Bring eggs to a boil for 15 minutes. Let eggs sit in the water for another 5. Run under cold water\r\nlet eggs further cool\r\nRest eggs\r\nPeel eggs\r\nCut eggs in half and remove egg yolks, place them in bowl\r\nMash egg yolks in a bowl\r\nCombine all ingredients except for chives and peppercorns\r\nPut the mixture in a piping bag or plastic bag\r\nFill egg slices with the mixture\r\nAdd codfish on the wider side of the egg\r\nGarnish with crushed peppercorn and chive","calories":410,"protein_g":23.0,"carbs_g":0.8,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/vayi021784668764.jpg","external_id":"53561","ingredients":[{"id":3421,"name":"Eggs","quantity":"12","unit":""},{"id":3422,"name":"Mayonnaise","quantity":"7 tablespoons","unit":""},{"id":3423,"name":"Mustard","quantity":"1 tsp","unit":""},{"id":3424,"name":"Pepper","quantity":"To taste","unit":""},{"id":3425,"name":"Salt","quantity":"To taste","unit":""},{"id":3426,"name":"Paprika","quantity":"Pinch","unit":""},{"id":3427,"name":"Chives","quantity":"Garnish","unit":""},{"id":3428,"name":"Black Pepper","quantity":"Garnish","unit":""},{"id":3429,"name":"Codfish Bulljaw","quantity":"Topping","unit":""}]},{"id":290,"title":"Conch Fritters","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together. Tartar sauce can also be prepared beforehand. Just combine all the ingredients and mix well. Cover and refrigerate.\r\n\r\nUse your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers. Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. Then add your egg and mix again. Lastly, add your flour one tablespoon at a time and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight. \r\n\r\nOnce you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice. Turn stove on to a medium-low heat.\r\n\r\nUse two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all the conch mixture. Serve with your tartar sauce and lime wedges.","calories":450,"protein_g":22.0,"carbs_g":30.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/nmtq3n1782772031.jpg","external_id":"53505","ingredients":[{"id":3430,"name":"Conchs","quantity":"Can","unit":""},{"id":3431,"name":"Green Pepper","quantity":"1/2","unit":""},{"id":3432,"name":"Red Pepper","quantity":"1/2","unit":""},{"id":3433,"name":"Onion","quantity":"2 large","unit":""},{"id":3434,"name":"Chilli","quantity":"2","unit":""},{"id":3435,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":3436,"name":"Garlic","quantity":"2 tbsp chopped","unit":""},{"id":3437,"name":"Black Pepper","quantity":"1 tablespoon","unit":""},{"id":3438,"name":"Salt","quantity":"1 tablespoon","unit":""},{"id":3439,"name":"Basil","quantity":"1 tsp","unit":""},{"id":3440,"name":"Red Pepper Flakes","quantity":"1 tsp","unit":""},{"id":3441,"name":"Egg","quantity":"1","unit":""},{"id":3442,"name":"All purpose flour","quantity":"10 tblsp","unit":""},{"id":3443,"name":"Vegetable Oil","quantity":"For frying","unit":""}]},{"id":291,"title":"Conch Stew","source":"seeded","protein_type":"fish","prep_time_minutes":150,"instructions":"Conch Stew Cooking Directions\r\n\r\nClean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (instructions below). Once cool, cut conch in bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes.\r\n\r\nSea Pie Cooking Directions\r\n\r\nMake dough with flour, pinch of salt and water so that you can roll out as thin as possible, then cut into 2 ½” x 2 ½” squares. Let set for 30 minutes then stretch squares to thin them out and add to conch stew mixture.\r\n\r\nServe with white rice, plantain, breadfruit or your choice of vegetables.","calories":580,"protein_g":45.0,"carbs_g":42.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/mlkjeu1782775816.jpg","external_id":"53512","ingredients":[{"id":3444,"name":"Conchs","quantity":"2 Lbs","unit":""},{"id":3445,"name":"Onion","quantity":"1","unit":""},{"id":3446,"name":"Green Pepper","quantity":"1/2","unit":""},{"id":3447,"name":"Red Pepper","quantity":"1/2","unit":""},{"id":3448,"name":"Scallions","quantity":"2","unit":""},{"id":3449,"name":"Salt","quantity":"1 tsp","unit":""},{"id":3450,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":3451,"name":"Seasoning","quantity":"1/4 tsp","unit":""},{"id":3452,"name":"Coconut","quantity":"1","unit":""},{"id":3453,"name":"Flour","quantity":"1 tablespoon","unit":""},{"id":3454,"name":"Chilli","quantity":"To taste","unit":""},{"id":3455,"name":"All purpose flour","quantity":"1 cup","unit":""},{"id":3456,"name":"Vegetable Oil","quantity":"1/2 tbs","unit":""},{"id":3457,"name":"Salt","quantity":"Dash","unit":""},{"id":3458,"name":"Water","quantity":"Splash","unit":""}]},{"id":292,"title":"Crispy fried fish with ginger and fermented soybeans (trey chien chuon)","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.\r\nCut the fish into strips. Dredge the fish in a very thin layer of tempura flour.\r\nFry the fish in plenty of oil until golden brown and crispy. You can use the same oil as you were using to fry the ginger.\r\nCrush the garlic and chop it into small pieces. Chop the spring onion.\r\nDrain the fermented soybeans using a colander. If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in water before you add them to the dish.\r\nAdd a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.\r\nAdd the soybeans and stir fry for a few minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.\r\nAdd water and fry for a minute.\r\nJust before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.","calories":520,"protein_g":40.0,"carbs_g":25.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/9q1ci41779735714.jpg","external_id":"53419","ingredients":[{"id":3459,"name":"Ginger","quantity":"2 cups","unit":""},{"id":3460,"name":"Fish fillet","quantity":"1 lb","unit":""},{"id":3461,"name":"Tempura Flour","quantity":"2 tablespoons","unit":""},{"id":3462,"name":"Oil","quantity":"2 cups","unit":""},{"id":3463,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":3464,"name":"Soya Bean","quantity":"800g","unit":""},{"id":3465,"name":"Sugar","quantity":"1/2 tbs","unit":""},{"id":3466,"name":"Water","quantity":"1/2 cup","unit":""},{"id":3467,"name":"Spring Onions","quantity":"3","unit":""}]},{"id":293,"title":"Egg Foo Young","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"Make the gravy:\r\nIn a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer. \r\n\r\nCombine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.\r\n\r\nMake the egg foo young batter:\r\nIn a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps. \r\n\r\nAdd the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.\r\n\r\nFry the egg foo young:\r\nAdd the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick. \r\n\r\nWith a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.\r\n\r\nTip\r\nEgg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.\r\n\r\nRemove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.\r\n\r\nServe and enjoy:\r\nPlate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.","calories":680,"protein_g":28.0,"carbs_g":78.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/47y6ii1765658818.jpg","external_id":"53370","ingredients":[{"id":3468,"name":"Unsalted Beef Stock","quantity":"1 cup","unit":""},{"id":3469,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":3470,"name":"Shaoxing Wine","quantity":"1 tablespoon","unit":""},{"id":3471,"name":"Oyster Sauce","quantity":"1 tablespoon","unit":""},{"id":3472,"name":"Pepper","quantity":"1/2 tsp","unit":""},{"id":3473,"name":"Cornstarch","quantity":"1 tablespoon","unit":""},{"id":3474,"name":"Water","quantity":"1 tablespoon","unit":""},{"id":3475,"name":"Cornstarch","quantity":"1 tablespoon","unit":""},{"id":3476,"name":"Water","quantity":"1 tablespoon","unit":""},{"id":3477,"name":"Egg","quantity":"8 large","unit":""},{"id":3478,"name":"Kosher Salt","quantity":"1/2 tsp","unit":""},{"id":3479,"name":"Sugar","quantity":"1/4 tsp","unit":""},{"id":3480,"name":"Spring Onions","quantity":"1","unit":""},{"id":3481,"name":"Mung Bean Sprouts","quantity":"1 cup","unit":""},{"id":3482,"name":"Shrimp","quantity":"20","unit":""},{"id":3483,"name":"Vegetable Oil","quantity":"3 Cups","unit":""},{"id":3484,"name":"Jasmine Rice","quantity":"2 cups","unit":""}]},{"id":294,"title":"Escovitch Fish","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.\r\n\r\nIn large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil\r\nAdd, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn\r\nThen add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes. \r\n\r\nDiscard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.","calories":420,"protein_g":38.0,"carbs_g":12.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/1520084413.jpg","external_id":"52944","ingredients":[{"id":3485,"name":"Red Snapper","quantity":"2 Pounds","unit":""},{"id":3486,"name":"Vegetable Oil","quantity":"1/2 cup","unit":""},{"id":3487,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":3488,"name":"Ginger","quantity":"1/2 tsp","unit":""},{"id":3489,"name":"Thyme","quantity":"2 sprigs","unit":""},{"id":3490,"name":"Bay Leaf","quantity":"1","unit":""},{"id":3491,"name":"Red Pepper","quantity":"0.5","unit":""},{"id":3492,"name":"Yellow Pepper","quantity":"0.5","unit":""},{"id":3493,"name":"Onion","quantity":"1 sliced","unit":""},{"id":3494,"name":"Carrots","quantity":"1 chopped","unit":""},{"id":3495,"name":"Sugar","quantity":"1 tbs","unit":""},{"id":3496,"name":"Allspice","quantity":"1/2 tsp","unit":""},{"id":3497,"name":"Worcestershire Sauce","quantity":"1 tsp","unit":""},{"id":3498,"name":"Scotch Bonnet","quantity":"1","unit":""},{"id":3499,"name":"Lime","quantity":"1","unit":""},{"id":3500,"name":"Malt Vinegar","quantity":"3/4 cup","unit":""},{"id":3501,"name":"Pepper","quantity":"pinch","unit":""}]},{"id":295,"title":"Fish fofos","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"STEP 1\r\n\r\nPut the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.\r\n\r\nSTEP 2\r\n\r\nPut the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.\r\n\r\nSTEP 3\r\n\r\nHeat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.\r\n\r\nSTEP 4\r\n\r\nFor the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.","calories":410,"protein_g":35.0,"carbs_g":32.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/a15wsa1614349126.jpg","external_id":"53043","ingredients":[{"id":3502,"name":"Haddock","quantity":"600g","unit":""},{"id":3503,"name":"Potatoes","quantity":"300g","unit":""},{"id":3504,"name":"Green Chilli","quantity":"1 chopped","unit":""},{"id":3505,"name":"Coriander","quantity":"3 tbs","unit":""},{"id":3506,"name":"Cumin Seeds","quantity":"1 tsp","unit":""},{"id":3507,"name":"Pepper","quantity":"1/2 tsp","unit":""},{"id":3508,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":3509,"name":"Ginger","quantity":"2 pieces","unit":""},{"id":3510,"name":"Flour","quantity":"2 tbs","unit":""},{"id":3511,"name":"Eggs","quantity":"3","unit":""},{"id":3512,"name":"Breadcrumbs","quantity":"75g","unit":""},{"id":3513,"name":"Vegetable Oil","quantity":"For frying","unit":""}]},{"id":296,"title":"Fish pie","source":"seeded","protein_type":"fish","prep_time_minutes":55,"instructions":"01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.\r\n02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.\r\n03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.\r\n04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.\r\n05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.","calories":590,"protein_g":55.0,"carbs_g":45.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/ysxwuq1487323065.jpg","external_id":"52802","ingredients":[{"id":3514,"name":"Floury Potatoes","quantity":"900g","unit":""},{"id":3515,"name":"Olive Oil","quantity":"2 tbsp","unit":""},{"id":3516,"name":"Semi-skimmed Milk","quantity":"600ml","unit":""},{"id":3517,"name":"White Fish Fillets","quantity":"800g","unit":""},{"id":3518,"name":"Plain flour","quantity":"1 tbsp","unit":""},{"id":3519,"name":"Nutmeg","quantity":"Grating","unit":""},{"id":3520,"name":"Double Cream","quantity":"3 tbsp","unit":""},{"id":3521,"name":"Jerusalem Artichokes","quantity":"200g","unit":""},{"id":3522,"name":"Leek","quantity":"1 finely sliced","unit":""},{"id":3523,"name":"Prawns","quantity":"200g peeled raw","unit":""},{"id":3524,"name":"Parsley","quantity":"Large handful","unit":""},{"id":3525,"name":"Dill","quantity":"Handful","unit":""},{"id":3526,"name":"Lemon","quantity":"Grated zest of 1","unit":""},{"id":3527,"name":"Gruyère","quantity":"25g grated","unit":""},{"id":3528,"name":"Lemon","quantity":"Juice of 1","unit":""}]},{"id":297,"title":"Fish Soup (Ukha)","source":"seeded","protein_type":"fish","prep_time_minutes":40,"instructions":"In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.\r\nAdd the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.\r\nGently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.\r\nGarnish the soup with chopped fresh dill or parsley before serving.","calories":340,"protein_g":32.0,"carbs_g":22.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/7n8su21699013057.jpg","external_id":"53079","ingredients":[{"id":3529,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":3530,"name":"Onion","quantity":"1 sliced","unit":""},{"id":3531,"name":"Carrots","quantity":"2 medium","unit":""},{"id":3532,"name":"Fish Stock","quantity":"3 cups","unit":""},{"id":3533,"name":"Water","quantity":"3 cups","unit":""},{"id":3534,"name":"Potatoes","quantity":"4 large","unit":""},{"id":3535,"name":"Bay Leaf","quantity":"3","unit":""},{"id":3536,"name":"Cod","quantity":"1","unit":""},{"id":3537,"name":"Salmon","quantity":"1","unit":""}]},{"id":298,"title":"Fish Stew with Rouille","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.\r\nHeat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.\r\nPeel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.\r\nStir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop – if they don’t close after a few seconds, discard them.\r\nReheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.\r\nTo make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you’ll definitely want to mop up the juices.","calories":460,"protein_g":36.0,"carbs_g":35.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/vptqpw1511798500.jpg","external_id":"52918","ingredients":[{"id":3538,"name":"Prawns","quantity":"6 large","unit":""},{"id":3539,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":3540,"name":"Dry White Wine","quantity":"150ml","unit":""},{"id":3541,"name":"Fish Stock","quantity":"200ml","unit":""},{"id":3542,"name":"Fennel","quantity":"1 small finely diced","unit":""},{"id":3543,"name":"Onion","quantity":"1 small finely diced","unit":""},{"id":3544,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":3545,"name":"Potatoes","quantity":"1 large","unit":""},{"id":3546,"name":"Orange","quantity":"1","unit":""},{"id":3547,"name":"Star Anise","quantity":"1","unit":""},{"id":3548,"name":"Bay Leaf","quantity":"1","unit":""},{"id":3549,"name":"Harissa Spice","quantity":"1 1/2 tsp","unit":""},{"id":3550,"name":"Tomato Puree","quantity":"2 tbs","unit":""},{"id":3551,"name":"Chopped Tomatoes","quantity":"400g","unit":""},{"id":3552,"name":"Mussels","quantity":"Handful","unit":""},{"id":3553,"name":"White Fish","quantity":"200g","unit":""},{"id":3554,"name":"Thyme","quantity":"2","unit":""},{"id":3555,"name":"Bread","quantity":"to serve","unit":""}]},{"id":299,"title":"Fiskesuppe (Creamy Norwegian Fish Soup)","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"▢\r\nCut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.\r\n▢\r\nHeat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.\r\n▢\r\nAdd the fish stock and continue to whisk until there are no lumps.\r\n▢\r\nAdd the vegetables and milk and bring to a boil. Cook for about 10 minutes.\r\n▢\r\nAdd the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.\r\n▢\r\nSprinkle with chives (or dill or parsley) before serving.","calories":480,"protein_g":32.0,"carbs_g":28.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/raqjbj1762773035.jpg","external_id":"53122","ingredients":[{"id":3556,"name":"Fish fillet","quantity":"1 lb","unit":""},{"id":3557,"name":"Garlic","quantity":"1 clove","unit":""},{"id":3558,"name":"Potatoes","quantity":"2 medium","unit":""},{"id":3559,"name":"Carrots","quantity":"2","unit":""},{"id":3560,"name":"Leek","quantity":"1","unit":""},{"id":3561,"name":"Butter","quantity":"3  tablespoons","unit":""},{"id":3562,"name":"Flour","quantity":"5 tablespoons","unit":""},{"id":3563,"name":"Fish Stock","quantity":"4 cups","unit":""},{"id":3564,"name":"Milk","quantity":"1 cup","unit":""},{"id":3565,"name":"Creme Fraiche","quantity":"1 1/4 cup","unit":""},{"id":3566,"name":"Shrimp","quantity":"1 cup","unit":""},{"id":3567,"name":"Chives","quantity":"1 tablespoon","unit":""}]},{"id":300,"title":"Fried calamari","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nCut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.\r\n\r\nstep 2\r\nPour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.\r\n\r\nstep 3\r\nRemove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.","calories":405,"protein_g":17.0,"carbs_g":37.5,"sugar_g":0.3,"image_url":"https://www.themealdb.com/images/media/meals/yhi46r1763330279.jpg","external_id":"53178","ingredients":[{"id":3568,"name":"Squid","quantity":"300g","unit":""},{"id":3569,"name":"Plain Flour","quantity":"200g","unit":""},{"id":3570,"name":"Capers","quantity":"2 tblsp","unit":""},{"id":3571,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":3572,"name":"Mayonnaise","quantity":"5 tblsp","unit":""},{"id":3573,"name":"Vegetable Oil","quantity":"For frying","unit":""},{"id":3574,"name":"Lemon","quantity":"To serve","unit":""}]},{"id":301,"title":"Fried Crab","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"Wash crabs and boil in large pot of water for 15 minutes, remove from boiling water and cool. Crack legs and open backs to remove all meat, set aside.\r\n\r\nRemove seeds from scotch bonnet pepper and dice pepper and onions. Sauté onions and scotch bonnet peppers in oil over medium heat until onions begin to get transparent. Add crab meat, black pepper and salt, stirring occasionally. Cook over medium heat for an additional 5 to 10 minutes.\r\n\r\nServe with “bread kind”, a local dish that consists of a variety of starchy vegetables including pumpkin, squash, plantain, potato, cassava and breadfruit.\r\n\r\nOptional: Seasoned crab meat may also be stuffed in cleaned crab backs and baked. Cover stuffed backs with foil paper and bake at 350 degrees for 30 minutes.","calories":235,"protein_g":20.5,"carbs_g":5.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/rprcc51782774240.jpg","external_id":"53509","ingredients":[{"id":3575,"name":"Crab Meay","quantity":"1 lb","unit":""},{"id":3576,"name":"Onions","quantity":"2 medium","unit":""},{"id":3577,"name":"Scotch Bonnet","quantity":"1","unit":""},{"id":3578,"name":"Black Pepper","quantity":"1/2 tsp","unit":""},{"id":3579,"name":"Salt","quantity":"To taste","unit":""},{"id":3580,"name":"Oil","quantity":"1/4 cup","unit":""}]},{"id":302,"title":"Gambas al ajillo","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nPeel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.\r\n\r\nstep 2\r\nPut the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.","calories":250,"protein_g":10.0,"carbs_g":2.0,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/ze8uwg1763196123.jpg","external_id":"53144","ingredients":[{"id":3581,"name":"Raw King Prawns","quantity":"12","unit":""},{"id":3582,"name":"Garlic Clove","quantity":"3","unit":""},{"id":3583,"name":"Olive Oil","quantity":"100 ml","unit":""},{"id":3584,"name":"Cayenne Pepper","quantity":"3","unit":""},{"id":3585,"name":"Parsley","quantity":"1 tablespoon chopped","unit":""}]},{"id":303,"title":"Garides Saganaki","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.\r\nHeat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.\r\nWhile the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.\r\nWhen the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.\r\nThough completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.","calories":428,"protein_g":32.0,"carbs_g":10.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wuvryu1468232995.jpg","external_id":"52764","ingredients":[{"id":3586,"name":"Raw king prawns","quantity":"500g","unit":""},{"id":3587,"name":"Olive oil","quantity":"3 tablespoons","unit":""},{"id":3588,"name":"Chopped onion","quantity":"1","unit":""},{"id":3589,"name":"Freshly chopped parsley","quantity":"pinch","unit":""},{"id":3590,"name":"White wine","quantity":"250ml","unit":""},{"id":3591,"name":"Chopped tomatoes","quantity":"1 (400g) tin","unit":""},{"id":3592,"name":"Minced garlic","quantity":"1/2 teaspoon","unit":""},{"id":3593,"name":"Cubed Feta cheese","quantity":"1 (200g) pack","unit":""}]},{"id":304,"title":"Garlicky prawns with sherry","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nHeat the olive oil in a large frying pan. Tip in the garlic slices and cook for a few secs. Then stir through the prawns and cook for a couple of mins until they start to turn pink.\r\n\r\nstep 2\r\nPour over the sherry and cook for a few mins more, just until the prawns are cooked through. Sprinkle with parsley before serving.","calories":200,"protein_g":20.0,"carbs_g":1.5,"sugar_g":0.2,"image_url":"https://www.themealdb.com/images/media/meals/u2lhqb1763331899.jpg","external_id":"53180","ingredients":[{"id":3594,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":3595,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":3596,"name":"Prawns","quantity":"400g","unit":""},{"id":3597,"name":"Dry sherry","quantity":"2 tbsp","unit":""},{"id":3598,"name":"Parsley","quantity":"Handful","unit":""}]},{"id":305,"title":"Grilled Portuguese sardines","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"STEP 1\r\n\r\nPut all of the ingredients, except the sardines, into a bowl and mix together with some seasoning. Pour into a baking dish, add the sardines and toss really well. Cover and chill for a few hours.\r\n\r\nSTEP 2\r\n\r\nHeat a BBQ or griddle pan until hot. Cook the sardines for 4-5 minutes on each side or until really caramelised and charred. Put onto a serving plate, drizzle with oil, sprinkle with a little more paprika and squeeze over the lemon wedges.","calories":260,"protein_g":20.0,"carbs_g":1.5,"sugar_g":0.2,"image_url":"https://www.themealdb.com/images/media/meals/lpd4wy1614347943.jpg","external_id":"53041","ingredients":[{"id":3599,"name":"Sardines","quantity":"8","unit":""},{"id":3600,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":3601,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":3602,"name":"Paprika","quantity":"1 tbs","unit":""},{"id":3603,"name":"Lemon","quantity":"1/2","unit":""},{"id":3604,"name":"Rosemary","quantity":"4 sprigs","unit":""},{"id":3605,"name":"Red Chilli","quantity":"1","unit":""}]},{"id":306,"title":"Honey Teriyaki Salmon","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"Mix all the ingredients in the Honey Teriyaki Glaze together. Whisk to blend well. Combine the salmon and the Glaze together.\r\n\r\nHeat up a skillet on medium-low heat. Add the oil, Pan-fry the salmon on both sides until it’s completely cooked inside and the glaze thickens.\r\n\r\nGarnish with sesame and serve immediately.","calories":350,"protein_g":24.0,"carbs_g":11.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/xxyupu1468262513.jpg","external_id":"52773","ingredients":[{"id":3606,"name":"Salmon","quantity":"1 lb","unit":""},{"id":3607,"name":"Olive oil","quantity":"1 tablespoon","unit":""},{"id":3608,"name":"Soy Sauce","quantity":"2 tablespoons","unit":""},{"id":3609,"name":"Sake","quantity":"2 tablespoons","unit":""},{"id":3610,"name":"Sesame Seed","quantity":"4 tablespoons","unit":""}]},{"id":307,"title":"Jamaican Curry Shrimp Recipe","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.\r\nHeat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.\r\nAdd 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.\r\nThen add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.\r\nAllow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.","calories":382,"protein_g":25.0,"carbs_g":11.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/n7h5zs1765318909.jpg","external_id":"53362","ingredients":[{"id":3611,"name":"Jumbo Shrimp","quantity":"1 lb","unit":""},{"id":3612,"name":"Jamaican Curry Powder","quantity":"2.5 tbsp","unit":""},{"id":3613,"name":"All-purpose Seasoning","quantity":"1 tsp","unit":""},{"id":3614,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":3615,"name":"Onion","quantity":"1 sliced","unit":""},{"id":3616,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":3617,"name":"Green Pepper","quantity":"1 sliced","unit":""},{"id":3618,"name":"Scotch Bonnet","quantity":"1 sliced","unit":""},{"id":3619,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":3620,"name":"Unsweetened Coconut Milk","quantity":"380g","unit":""},{"id":3621,"name":"Tomato Ketchup","quantity":"1/2 tbs","unit":""},{"id":3622,"name":"Thyme","quantity":"4 sprigs","unit":""},{"id":3623,"name":"Salt","quantity":"To taste","unit":""},{"id":3624,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":308,"title":"Jamaican Pepper Shrimp","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.\r\nHeat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.\r\nAdd the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.\r\nAdd the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.","calories":125,"protein_g":22.5,"carbs_g":2.0,"sugar_g":0.8,"image_url":"https://www.themealdb.com/images/media/meals/bx07m71764792853.jpg","external_id":"53349","ingredients":[{"id":3625,"name":"Shrimp","quantity":"1 lb","unit":""},{"id":3626,"name":"Scotch Bonnet","quantity":"2 chopped","unit":""},{"id":3627,"name":"All-purpose Seasoning","quantity":"1 tablespoon","unit":""},{"id":3628,"name":"Ground Annatto","quantity":"2 tsp","unit":""},{"id":3629,"name":"Allspice","quantity":"2 tsp","unit":""},{"id":3630,"name":"Shrimp Stock","quantity":"3/4 cup","unit":""},{"id":3631,"name":"Onion","quantity":"1/4 cup","unit":""},{"id":3632,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":3633,"name":"White Vinegar","quantity":"2 tablespoons","unit":""},{"id":3634,"name":"Thyme","quantity":"3 sprigs","unit":""},{"id":3635,"name":"Salt","quantity":"To taste","unit":""}]},{"id":309,"title":"Kedgeree","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.\r\nAdd the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.\r\nMeanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.","calories":522,"protein_g":30.0,"carbs_g":66.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/utxqpt1511639216.jpg","external_id":"52887","ingredients":[{"id":3636,"name":"Smoked Haddock","quantity":"300g","unit":""},{"id":3637,"name":"Bay Leaves","quantity":"2","unit":""},{"id":3638,"name":"Milk","quantity":"300ml","unit":""},{"id":3639,"name":"Eggs","quantity":"4","unit":""},{"id":3640,"name":"Parsley","quantity":"Handful","unit":""},{"id":3641,"name":"Coriander","quantity":"Handful","unit":""},{"id":3642,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":3643,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3644,"name":"Coriander","quantity":"1 tsp","unit":""},{"id":3645,"name":"Curry Powder","quantity":"2 tsp","unit":""},{"id":3646,"name":"Rice","quantity":"300g","unit":""}]},{"id":310,"title":"Kung Po Prawns","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.\r\n\r\nWhen you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.\r\n\r\nHeat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.","calories":390,"protein_g":27.0,"carbs_g":35.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/1525873040.jpg","external_id":"52946","ingredients":[{"id":3647,"name":"Prawns","quantity":"400g","unit":""},{"id":3648,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":3649,"name":"Tomato Puree","quantity":"1 tsp","unit":""},{"id":3650,"name":"Corn Flour","quantity":"1 tsp","unit":""},{"id":3651,"name":"Caster Sugar","quantity":"1 tsp","unit":""},{"id":3652,"name":"Sunflower Oil","quantity":"1 tsp","unit":""},{"id":3653,"name":"Peanuts","quantity":"85g","unit":""},{"id":3654,"name":"Chilli","quantity":"3 Large","unit":""},{"id":3655,"name":"Brown Sugar","quantity":"1 tbs","unit":""},{"id":3656,"name":"Garlic Clove","quantity":"6 cloves","unit":""},{"id":3657,"name":"Water Chestnut","quantity":"450g","unit":""},{"id":3658,"name":"Ginger","quantity":"to taste","unit":""}]},{"id":311,"title":"Laksa King Prawn Noodles","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.\r\nAdd the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.\r\nServe in bowls with the remaining coriander and lime wedges on top for squeezing over.","calories":340,"protein_g":10.0,"carbs_g":24.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/rvypwy1503069308.jpg","external_id":"52821","ingredients":[{"id":3659,"name":"Olive Oil","quantity":"1 tbsp","unit":""},{"id":3660,"name":"Red Chilli","quantity":"1 finely sliced","unit":""},{"id":3661,"name":"Thai red curry paste","quantity":"2 ½ tbsp","unit":""},{"id":3662,"name":"vegetable stock cube","quantity":"1","unit":""},{"id":3663,"name":"coconut milk","quantity":"400ml can","unit":""},{"id":3664,"name":"fish sauce","quantity":"2 tsp","unit":""},{"id":3665,"name":"rice noodles","quantity":"100g","unit":""},{"id":3666,"name":"lime","quantity":"2 juice of 1, the other halved","unit":""},{"id":3667,"name":"king prawns","quantity":"150g","unit":""},{"id":3668,"name":"coriander","quantity":"½ small pack","unit":""}]},{"id":312,"title":"Meang Nem","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat. Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool. Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces. Set aside.\r\nThinly slice the shallots lengthwise. Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest. Coarsely grind the roasted peanuts. Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes. Set aside.\r\nIn a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce. Stir until fully dissolved and well mixed.\r\nIn a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing. Mix well. Add roasted rice powder and stir again. Top with coarsely ground roasted peanuts.\r\nPlace the salad on a large plate. Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions.\r\nFor a vegetarian version, omit the dried shrimp and fish sauce. Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.","calories":310,"protein_g":12.0,"carbs_g":30.0,"sugar_g":15.0,"image_url":"https://www.themealdb.com/images/media/meals/5rk8vc1779740302.jpg","external_id":"53423","ingredients":[{"id":3669,"name":"Dried Shrimp","quantity":"50g","unit":""},{"id":3670,"name":"Rice","quantity":"40g","unit":""},{"id":3671,"name":"Coconut","quantity":"100g","unit":""},{"id":3672,"name":"Orange Zest","quantity":"20g","unit":""},{"id":3673,"name":"Chilli","quantity":"3","unit":""},{"id":3674,"name":"Peanuts","quantity":"50g","unit":""},{"id":3675,"name":"Pickled Scallion Heads","quantity":"100g","unit":""},{"id":3676,"name":"Pickled Scallion Head Brine","quantity":"30 ml","unit":""},{"id":3677,"name":"Galangal","quantity":"25g","unit":""},{"id":3678,"name":"Shallots","quantity":"30g","unit":""},{"id":3679,"name":"Orange Juice","quantity":"20 ml","unit":""},{"id":3680,"name":"Lime juice","quantity":"50 ml","unit":""},{"id":3681,"name":"Fish Sauce","quantity":"50 ml","unit":""},{"id":3682,"name":"Palm Sugar","quantity":"50g","unit":""}]},{"id":313,"title":"Mediterranean Pasta Salad","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"Bring a large saucepan of salted water to the boil\r\nAdd the pasta, stir once and cook for about 10 minutes or as directed on the packet.\r\nMeanwhile, wash the tomatoes and cut into quarters. Slice the olives. Wash the basil.\r\nPut the tomatoes into a salad bowl and tear the basil leaves over them. Add a tablespoon of olive oil and mix.\r\nWhen the pasta is ready, drain into a colander and run cold water over it to cool it quickly.\r\nToss the pasta into the salad bowl with the tomatoes and basil.\r\nAdd the sliced olives, drained mozzarella balls, and chunks of tuna. Mix well and let the salad rest for at least half an hour to allow the flavours to mingle.\r\nSprinkle the pasta with a generous grind of black pepper and drizzle with the remaining olive oil just before serving.","calories":625,"protein_g":33.0,"carbs_g":65.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wvqpwt1468339226.jpg","external_id":"52777","ingredients":[{"id":3683,"name":"mozzarella balls","quantity":"200 g","unit":""},{"id":3684,"name":"baby plum tomatoes","quantity":"250 g","unit":""},{"id":3685,"name":"fresh basil","quantity":"1  bunch","unit":""},{"id":3686,"name":"farfalle","quantity":"350 g","unit":""},{"id":3687,"name":"extra virgin olive oil","quantity":"3  tablespoons","unit":""},{"id":3688,"name":"Green Olives","quantity":"40 g","unit":""},{"id":3689,"name":"tuna","quantity":"200 g","unit":""},{"id":3690,"name":"salt","quantity":"to taste","unit":""},{"id":3691,"name":"pepper","quantity":"to taste","unit":""}]},{"id":314,"title":"Mee goreng mamak","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.\r\n\r\nBlend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.\r\n\r\nSkin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.\r\n\r\nSlice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.\r\n\r\nTo fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.\r\n\r\nAdd in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.\r\n\r\nAdd noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.","calories":590,"protein_g":18.0,"carbs_g":70.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/xquakq1619787532.jpg","external_id":"53048","ingredients":[{"id":3692,"name":"Peanuts","quantity":"50g","unit":""},{"id":3693,"name":"Chilli","quantity":"15g","unit":""},{"id":3694,"name":"Prawns","quantity":"10g","unit":""},{"id":3695,"name":"Oil","quantity":"5 tbs","unit":""},{"id":3696,"name":"Water","quantity":"750 ml","unit":""},{"id":3697,"name":"Tamarind Paste","quantity":"1/2 tbs","unit":""},{"id":3698,"name":"Potatoes","quantity":"250g","unit":""},{"id":3699,"name":"Red Onions","quantity":"2","unit":""},{"id":3700,"name":"Garlic Clove","quantity":"4","unit":""},{"id":3701,"name":"Cabbage","quantity":"30g","unit":""},{"id":3702,"name":"Chinese Broccoli","quantity":"30g","unit":""},{"id":3703,"name":"Tofu","quantity":"1","unit":""},{"id":3704,"name":"Soy Sauce","quantity":"1 tbs","unit":""},{"id":3705,"name":"Noodles","quantity":"4","unit":""},{"id":3706,"name":"Egg","quantity":"1","unit":""}]},{"id":315,"title":"Napa Cabbage with Dried Shrimp","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"Dried shrimp gives this Chinese dish a punch of salty umami flavor. You can find it at an Asian grocery store in the frozen or refrigerated section. Look for small-sized dried shrimp, about a 1/4-inch in size. If you use medium or large dried shrimp, hydrate the shrimp with more water (1 cup for medium-sized shrimp, 1 1/4 cup for large) and for longer time (45 to 60 minutes), then chop it up into smaller 1/4-inch chunks. To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin.\r\n\r\nRehydrate the dried shrimp:\r\nPlace the dried shrimp in a small bowl and pour the boiling water over it. Cover with a small plate and let sit for 30 minutes so the shrimp can rehydrate. The shrimp will be lighter in color and plump up slightly.\r\n\r\nPrep the cabbage:\r\nMeanwhile, split the napa cabbage in half lengthwise. Rinse the cabbage and shake it dry. Cut out the core of the cabbage and discard.\r\n\r\nSet out two large bowls. Cut the remaining cabbage into 1-inch pieces, putting the thicker white pieces at the bottom of the cabbage into one bowl and the top thinner leafy green pieces into the other bowl.\r\n\r\nDrain the shrimp:\r\nOnce the shrimp has rehydrated, drain it and discard the liquid.\r\n\r\nCook the shrimp and cabbage:\r\nIn a large wok or skillet over high heat add the peanut oil, swirling it around to coat the pan.\r\n\r\nHeat until the oil looks shimmering hot, then carefully add the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet ingredients may cause the hot oil to splatter. Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute.\r\n\r\nAdd the thicker white part of the napa cabbage to the pan and lower the heat to medium high. Continue to cook and stir for 3 to 4 minutes, or until the edges of the cabbage pieces start to look slightly translucent but the center of the cabbage pieces are still opaque white.\r\n\r\nReduce the heat to medium low and add the leafy green pieces of cabbage into the pan. Cook until the leaves are wilted, about 2 minutes.\r\n\r\nMake a cornstarch slurry:\r\nIn a small bowl, combine the soy sauce, cold water, and cornstarch, stirring to make a slurry. Then pour over the cabbage and continue to cook and stir until a sauce has thickened slightly to the consistency of whole milk.\r\n\r\nSeason the stir fry:\r\nSeason the stir fry with salt and pepper, then taste and add more salt and pepper if you wish. The cabbage will be translucent and silky looking, with specks of dried shrimp all over.","calories":110,"protein_g":4.0,"carbs_g":7.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/9nh4dl1766435484.jpg","external_id":"53377","ingredients":[{"id":3707,"name":"Dried Shrimp","quantity":"2 tablespoons","unit":""},{"id":3708,"name":"Boiling Water","quantity":"3/4 cup","unit":""},{"id":3709,"name":"Napa Cabbage","quantity":"1 head","unit":""},{"id":3710,"name":"Peanut Oil","quantity":"2 tablespoons","unit":""},{"id":3711,"name":"Scallions","quantity":"4 Chopped","unit":""},{"id":3712,"name":"Ginger","quantity":"1 tablespoon","unit":""},{"id":3713,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":3714,"name":"Water","quantity":"1 tablespoon","unit":""},{"id":3715,"name":"Cornstarch","quantity":"2 tsp","unit":""},{"id":3716,"name":"Kosher Salt","quantity":"1 tsp","unit":""},{"id":3717,"name":"Pepper","quantity":"1/2 tsp","unit":""}]},{"id":316,"title":"Nasi lemak","source":"seeded","protein_type":"fish","prep_time_minutes":40,"instructions":"In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.\r\n\r\n Step 2\r\nPlace eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.\r\n\r\n Step 3\r\nMeanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.\r\n\r\n Step 4\r\nHeat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.\r\n\r\n Step 5\r\nServe the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.","calories":1035,"protein_g":35.0,"carbs_g":100.0,"sugar_g":14.0,"image_url":"https://www.themealdb.com/images/media/meals/wai9bw1619788844.jpg","external_id":"53051","ingredients":[{"id":3718,"name":"Coconut Milk","quantity":"2 cups","unit":""},{"id":3719,"name":"Water","quantity":"2 cups","unit":""},{"id":3720,"name":"Ginger Paste","quantity":"1/4 tsp","unit":""},{"id":3721,"name":"Ginger","quantity":"1","unit":""},{"id":3722,"name":"Bay Leaf","quantity":"1","unit":""},{"id":3723,"name":"Rice","quantity":"2 cups","unit":""},{"id":3724,"name":"Eggs","quantity":"4","unit":""},{"id":3725,"name":"Cucumber","quantity":"1","unit":""},{"id":3726,"name":"Peanuts","quantity":"1 cup","unit":""},{"id":3727,"name":"Anchovy Fillet","quantity":"4 oz","unit":""},{"id":3728,"name":"Vegetable Oil","quantity":"2 tbs","unit":""},{"id":3729,"name":"Onion","quantity":"1","unit":""},{"id":3730,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":3731,"name":"Shallots","quantity":"3","unit":""},{"id":3732,"name":"Chilli Powder","quantity":"2 tsp","unit":""},{"id":3733,"name":"Anchovy Fillet","quantity":"4 oz","unit":""},{"id":3734,"name":"Sugar","quantity":"3 tbs","unit":""},{"id":3735,"name":"Tamarind Paste","quantity":"1/3 cup","unit":""}]},{"id":317,"title":"Noodle bowl salad","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nDrop the noodles into a large bowl, then pour over enough boiling water to cover. Tip in the sliced sugar snaps and leave for 4 minutes. Drain in a colander, put under cold running water to cool off, then drain again. Tip into a bowl and toss in the sesame oil.\r\n\r\nstep 2\r\nMix the dressing ingredients. Pile spring onions, coriander and salmon onto the noodles, pour over the dressing and toss everything together. Serve with a pretzel or bread roll.","calories":300,"protein_g":14.0,"carbs_g":35.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/zry07j1763779321.jpg","external_id":"53245","ingredients":[{"id":3736,"name":"Rice Noodles","quantity":"125g","unit":""},{"id":3737,"name":"Sugar Snap Peas","quantity":"200g","unit":""},{"id":3738,"name":"Sesame Seed Oil","quantity":"2 tsp","unit":""},{"id":3739,"name":"Spring Onions","quantity":"4 sliced","unit":""},{"id":3740,"name":"Coriander","quantity":"Handful","unit":""},{"id":3741,"name":"Hot Smoked Flaked Salmon","quantity":"150g","unit":""},{"id":3742,"name":"Pretzels","quantity":"To serve","unit":""},{"id":3743,"name":"Soy Sauce","quantity":"3  tablespoons","unit":""},{"id":3744,"name":"Clear Honey","quantity":"1 tablespoon","unit":""},{"id":3745,"name":"Lemon Juice","quantity":"1 tablespoon","unit":""},{"id":3746,"name":"Ground Nut Oil","quantity":"1 tablespoon","unit":""},{"id":3747,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":3748,"name":"Ginger","quantity":"Knob","unit":""}]},{"id":318,"title":"Pad Thai","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nPut the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.\r\n\r\nstep 2\r\nPut the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.\r\n\r\nstep 3\r\nHeat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.\r\n\r\nstep 4\r\nPile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.","calories":280,"protein_g":15.0,"carbs_g":32.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/rg9ze01763479093.jpg","external_id":"53191","ingredients":[{"id":3749,"name":"Rice Noodles","quantity":"125g","unit":""},{"id":3750,"name":"Lime","quantity":"Juice of 3","unit":""},{"id":3751,"name":"Cayenne Pepper","quantity":"1/2 teaspoon","unit":""},{"id":3752,"name":"Muscovado Sugar","quantity":"2 teaspoons","unit":""},{"id":3753,"name":"Fish Sauce","quantity":"2 tablespoons","unit":""},{"id":3754,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":3755,"name":"Tiger Prawns","quantity":"200g","unit":""},{"id":3756,"name":"Spring Onions","quantity":"4 finely sliced","unit":""},{"id":3757,"name":"Bean Sprouts","quantity":"140g","unit":""},{"id":3758,"name":"Peanuts","quantity":"25g","unit":""},{"id":3759,"name":"Coriander","quantity":"Handful","unit":""},{"id":3760,"name":"Lime","quantity":"2","unit":""},{"id":3761,"name":"sweet chilli sauce","quantity":"To serve","unit":""}]},{"id":319,"title":"Paella","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"step 1\r\nHeat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.\r\n\r\nstep 2\r\nScatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside.\r\n\r\nstep 3\r\nWipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened. Add the squid and turn over until it turns white. Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil. Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins. Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid.\r\n\r\nstep 4\r\nTuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through. Stir through the mussels and broad beans or peas. Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock.\r\n\r\nstep 5\r\nOnce the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like. Stir everything once, then serve straight from the pan, with lemon wedges on the side.","calories":550,"protein_g":26.0,"carbs_g":52.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/9bl20p1763248192.jpg","external_id":"53151","ingredients":[{"id":3762,"name":"Olive Oil","quantity":"3 tablespoons","unit":""},{"id":3763,"name":"Raw tiger prawns","quantity":"10","unit":""},{"id":3764,"name":"Parsley","quantity":"Bunch","unit":""},{"id":3765,"name":"Dry sherry","quantity":"100 ml","unit":""},{"id":3766,"name":"Mussels","quantity":"500g","unit":""},{"id":3767,"name":"Saffron","quantity":"Pinch","unit":""},{"id":3768,"name":"Chorizo","quantity":"150g","unit":""},{"id":3769,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3770,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":3771,"name":"Squid","quantity":"1 medium","unit":""},{"id":3772,"name":"Tomato","quantity":"2","unit":""},{"id":3773,"name":"Paella Rice","quantity":"250g","unit":""},{"id":3774,"name":"Broad Beans","quantity":"100g","unit":""},{"id":3775,"name":"Lemon Zest","quantity":"1","unit":""}]},{"id":320,"title":"Pan-fried hake, white bean & chorizo broth","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"step 1\r\nDrain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside.\r\n\r\nstep 2\r\nMeanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.\r\n\r\nstep 3\r\nAdd another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm.\r\n\r\nstep 4\r\nSeason the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.","calories":880,"protein_g":59.0,"carbs_g":84.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/4yjart1763248459.jpg","external_id":"53152","ingredients":[{"id":3776,"name":"Dried white beans","quantity":"450g","unit":""},{"id":3777,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":3778,"name":"Bay Leaves","quantity":"2","unit":""},{"id":3779,"name":"Thyme","quantity":"1 teaspoon","unit":""},{"id":3780,"name":"Olive Oil","quantity":"6 tablespoons","unit":""},{"id":3781,"name":"Bread","quantity":"100g","unit":""},{"id":3782,"name":"Chorizo","quantity":"100g","unit":""},{"id":3783,"name":"Onion","quantity":"1","unit":""},{"id":3784,"name":"Paprika","quantity":"3 tsp","unit":""},{"id":3785,"name":"Chicken Stock","quantity":"1 L","unit":""},{"id":3786,"name":"Parsley","quantity":"Handful","unit":""},{"id":3787,"name":"Hake","quantity":"6","unit":""}]},{"id":321,"title":"Portuguese fish stew (Caldeirada de peixe)","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"STEP 1\r\n\r\nHeat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.\r\n\r\nSTEP 2\r\n\r\nAdd the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.\r\n\r\nSTEP 3\r\n\r\nSeason well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.","calories":650,"protein_g":52.0,"carbs_g":50.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/do7zps1614349775.jpg","external_id":"53045","ingredients":[{"id":3788,"name":"Onions","quantity":"2 finely chopped","unit":""},{"id":3789,"name":"Red Pepper","quantity":"1 Diced","unit":""},{"id":3790,"name":"Coriander","quantity":"Small bunch","unit":""},{"id":3791,"name":"Red Chilli","quantity":"1 small","unit":""},{"id":3792,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":3793,"name":"Dry White Wine","quantity":"400ml","unit":""},{"id":3794,"name":"Saffron","quantity":"Pinch","unit":""},{"id":3795,"name":"Bay Leaf","quantity":"1","unit":""},{"id":3796,"name":"Potatoes","quantity":"300g","unit":""},{"id":3797,"name":"Plum Tomatoes","quantity":"400g","unit":""},{"id":3798,"name":"Cod","quantity":"600g","unit":""},{"id":3799,"name":"Squid","quantity":"300g","unit":""},{"id":3800,"name":"Tiger Prawns","quantity":"8","unit":""},{"id":3801,"name":"Clams","quantity":"500g","unit":""},{"id":3802,"name":"Mussels","quantity":"500g","unit":""},{"id":3803,"name":"Baguette","quantity":"1 sliced","unit":""}]},{"id":322,"title":"Prawn & noodle salad with crispy shallots","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"step 1\r\nFor the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it’s dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.\r\n\r\nstep 2\r\nTo make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.","calories":350,"protein_g":15.0,"carbs_g":48.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/0iryz91763778419.jpg","external_id":"53244","ingredients":[{"id":3804,"name":"Rice Noodles","quantity":"200g","unit":""},{"id":3805,"name":"Prawns","quantity":"200g","unit":""},{"id":3806,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":3807,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":3808,"name":"Cucumber","quantity":"1 sliced","unit":""},{"id":3809,"name":"Coriander","quantity":"Handful","unit":""},{"id":3810,"name":"Mint","quantity":"Handful","unit":""},{"id":3811,"name":"Roasted Peanut","quantity":"2 tablespoons","unit":""},{"id":3812,"name":"Lime","quantity":"Juice of 3","unit":""},{"id":3813,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""},{"id":3814,"name":"Fish Sauce","quantity":"2 tsp","unit":""},{"id":3815,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":3816,"name":"Shallots","quantity":"5 Slices","unit":""},{"id":3817,"name":"Vegetable Oil","quantity":"For frying","unit":""},{"id":3818,"name":"Flour","quantity":"Sprinkling","unit":""}]},{"id":323,"title":"Prawn stir-fry","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nPut the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.\r\n\r\nstep 2\r\nHeat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.\r\n\r\nstep 3\r\nHeat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.","calories":320,"protein_g":16.0,"carbs_g":38.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/96lt871763480970.jpg","external_id":"53200","ingredients":[{"id":3819,"name":"Raw tiger prawns","quantity":"200g","unit":""},{"id":3820,"name":"Green Chilli","quantity":"1 chopped","unit":""},{"id":3821,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":3822,"name":"Coriander","quantity":"1  bunch","unit":""},{"id":3823,"name":"Caster Sugar","quantity":"1 tblsp","unit":""},{"id":3824,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":3825,"name":"Fish Sauce","quantity":"3 tbsp","unit":""},{"id":3826,"name":"Ground Nut Oil","quantity":"2 tablespoons","unit":""},{"id":3827,"name":"Ginger","quantity":"3cm piece","unit":""},{"id":3828,"name":"Spring Onions","quantity":"8 slices","unit":""},{"id":3829,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":3830,"name":"Water Chestnut","quantity":"85g","unit":""},{"id":3831,"name":"Bean Sprouts","quantity":"100g","unit":""},{"id":3832,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":3833,"name":"Rice Noodles","quantity":"To serve","unit":""},{"id":3834,"name":"Lime","quantity":"To serve","unit":""}]},{"id":324,"title":"Prawns with Romesco sauce","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"step 1\r\nPrepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.\r\n\r\nstep 2\r\nContinue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.\r\n\r\nstep 3\r\nSpread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.\r\n\r\nstep 4\r\nHeat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.\r\n\r\nstep 5\r\nOn the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.","calories":410,"protein_g":24.0,"carbs_g":10.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/u03xhi1763308917.jpg","external_id":"53174","ingredients":[{"id":3835,"name":"Red Pepper","quantity":"1","unit":""},{"id":3836,"name":"Garlic Clove","quantity":"3 Large","unit":""},{"id":3837,"name":"Red Chilli","quantity":"1 large","unit":""},{"id":3838,"name":"Tomato","quantity":"1 large","unit":""},{"id":3839,"name":"Shelled Hazelnuts","quantity":"10","unit":""},{"id":3840,"name":"Almonds","quantity":"10","unit":""},{"id":3841,"name":"Parsley","quantity":"3 sprigs","unit":""},{"id":3842,"name":"Bread","quantity":"1 sliced","unit":""},{"id":3843,"name":"Olive Oil","quantity":"120ml","unit":""},{"id":3844,"name":"Red Wine Vinegar","quantity":"2 tblsp","unit":""},{"id":3845,"name":"Tiger Prawns","quantity":"400g","unit":""}]},{"id":325,"title":"Quick salt & pepper squid","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nAsk the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.\r\n\r\nstep 2\r\nUsing the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.\r\n\r\nstep 3\r\nMix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.","calories":205,"protein_g":16.0,"carbs_g":8.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/cp74zo1762341241.jpg","external_id":"53108","ingredients":[{"id":3846,"name":"Squid","quantity":"400g","unit":""},{"id":3847,"name":"Oil","quantity":"3  tablespoons","unit":""},{"id":3848,"name":"Chinese five spice powder","quantity":"1/2 teaspoon","unit":""},{"id":3849,"name":"Sesame Seed Oil","quantity":"Dash","unit":""},{"id":3850,"name":"Coriander","quantity":"Sprigs of fresh","unit":""},{"id":3851,"name":"sweet chilli sauce","quantity":"Drizzle","unit":""}]},{"id":326,"title":"Recheado Masala Fish","source":"seeded","protein_type":"fish","prep_time_minutes":50,"instructions":"Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.\r\nAdd sugar and salt.\r\nAlso add turmeric powder.\r\nCombine all nicely and marinate for 35-40 mins.\r\nGrind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.\r\nRinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.\r\nNow stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.\r\nPlace oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.\r\nFry until golden brown from both sides\r\nServe the recheado mackerels hot with salad, lime wedges, rice and curry.\r\nNotes\r\n1. Ensure the masala paste is thick else the result won't be good.\r\n2. If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.\r\n3. You could use white vinegar or coconut vinegar.\r\n4. Any left over paste could be stored in the fridge for future use.\r\n5. Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.","calories":310,"protein_g":20.0,"carbs_g":6.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/uwxusv1487344500.jpg","external_id":"52809","ingredients":[{"id":3852,"name":"Mackerel","quantity":"4","unit":""},{"id":3853,"name":"Red Chilli","quantity":"18 dried","unit":""},{"id":3854,"name":"Ginger","quantity":"1 inch","unit":""},{"id":3855,"name":"Garlic","quantity":"8 cloves","unit":""},{"id":3856,"name":"Pepper","quantity":"1.5 tsp","unit":""},{"id":3857,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":3858,"name":"Turmeric","quantity":"½ tsp","unit":""},{"id":3859,"name":"Cinnamon stick","quantity":"","unit":""},{"id":3860,"name":"Cloves","quantity":"4","unit":""},{"id":3861,"name":"Cardamom","quantity":"2","unit":""},{"id":3862,"name":"Sugar","quantity":"1 tbsp","unit":""},{"id":3863,"name":"Tamarind ball","quantity":"2 marble sized","unit":""},{"id":3864,"name":"Vinegar","quantity":"2.5 tbsp","unit":""},{"id":3865,"name":"Oil","quantity":"for frying","unit":""}]},{"id":327,"title":"Salmon Avocado Salad","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.\r\n\r\nHeat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.","calories":505,"protein_g":23.0,"carbs_g":14.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/1549542994.jpg","external_id":"52960","ingredients":[{"id":3866,"name":"Salmon","quantity":"400g","unit":""},{"id":3867,"name":"Avocado","quantity":"3","unit":""},{"id":3868,"name":"Cucumber","quantity":"1","unit":""},{"id":3869,"name":"Spinach","quantity":"400g","unit":""},{"id":3870,"name":"Mint","quantity":"4 tbs","unit":""},{"id":3871,"name":"Lime","quantity":"zest and juice of 1","unit":""},{"id":3872,"name":"Honey","quantity":"2 tsp","unit":""},{"id":3873,"name":"Olive Oil","quantity":"3 tbs","unit":""}]},{"id":328,"title":"Salmon noodle soup","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nPour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.\r\n\r\nstep 2\r\nAdd the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.","calories":265,"protein_g":16.0,"carbs_g":30.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/ikizdm1763760862.jpg","external_id":"53234","ingredients":[{"id":3874,"name":"Chicken Stock","quantity":"1 L","unit":""},{"id":3875,"name":"Thai Red Curry Paste","quantity":"2 tsp","unit":""},{"id":3876,"name":"Rice Noodles","quantity":"100g","unit":""},{"id":3877,"name":"Shiitake Mushrooms","quantity":"150g","unit":""},{"id":3878,"name":"Sweetcorn","quantity":"125g","unit":""},{"id":3879,"name":"Salmon","quantity":"2","unit":""},{"id":3880,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":3881,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":3882,"name":"Brown Sugar","quantity":"Pinch","unit":""},{"id":3883,"name":"Coriander","quantity":"Bunch","unit":""}]},{"id":329,"title":"Salmon noodle wraps","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"step 1\r\nHeat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over enough boiling water to just cover them. Leave for 2 mins, until they are bendable, but not too soft, then drain well. Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter. Mix well until the butter has melted.\r\n\r\nstep 2\r\nPile the noodles and vegetables onto two large squares of baking parchment, then sit the salmon on top. Slice the remaining butter and arrange over the top of the salmon. Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends of the paper underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15-20 mins. Transfer to dinner plates and serve without delay.","calories":305,"protein_g":18.0,"carbs_g":25.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/prrirc1763781360.jpg","external_id":"53248","ingredients":[{"id":3884,"name":"Rice Noodles","quantity":"100g","unit":""},{"id":3885,"name":"Spring Onions","quantity":"3 sliced thinly","unit":""},{"id":3886,"name":"Petit Pois","quantity":"50g","unit":""},{"id":3887,"name":"Chilli","quantity":"85g","unit":""},{"id":3888,"name":"Coriander","quantity":"85g","unit":""},{"id":3889,"name":"Lime","quantity":"85g","unit":""},{"id":3890,"name":"Salmon","quantity":"300g","unit":""}]},{"id":330,"title":"Salmon Prawn Risotto","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"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","calories":455,"protein_g":27.5,"carbs_g":35.5,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/xxrxux1503070723.jpg","external_id":"52823","ingredients":[{"id":3891,"name":"butter","quantity":"50g/2oz","unit":""},{"id":3892,"name":"onion","quantity":"1 finely chopped","unit":""},{"id":3893,"name":"rice","quantity":"150g","unit":""},{"id":3894,"name":"white wine","quantity":"125ml","unit":""},{"id":3895,"name":"vegetable stock","quantity":"1 litre hot","unit":""},{"id":3896,"name":"lemon","quantity":"The juice and zest of one","unit":""},{"id":3897,"name":"King Prawns","quantity":"240g large","unit":""},{"id":3898,"name":"salmon","quantity":"150g","unit":""},{"id":3899,"name":"asparagus","quantity":"100g tips blanched briefly in boiling water","unit":""},{"id":3900,"name":"black pepper","quantity":"ground","unit":""},{"id":3901,"name":"Parmesan","quantity":"50g shavings","unit":""}]},{"id":331,"title":"Salt & pepper squid","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"step 1\r\nTo make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.\r\n\r\nstep 2\r\nHeat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.","calories":355,"protein_g":19.5,"carbs_g":40.5,"sugar_g":3.8,"image_url":"https://www.themealdb.com/images/media/meals/yxiilf1763759428.jpg","external_id":"53233","ingredients":[{"id":3902,"name":"Corn Flour","quantity":"85g","unit":""},{"id":3903,"name":"Plain Flour","quantity":"85g","unit":""},{"id":3904,"name":"Black Pepper","quantity":"2 tsp","unit":""},{"id":3905,"name":"Szechuan Peppercorns","quantity":"2 tsp","unit":""},{"id":3906,"name":"Sunflower Oil","quantity":"For frying","unit":""},{"id":3907,"name":"Squid","quantity":"400g","unit":""},{"id":3908,"name":"Spring Onions","quantity":"Sliced","unit":""},{"id":3909,"name":"Green Chilli","quantity":"Sliced","unit":""},{"id":3910,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":3911,"name":"Cucumber","quantity":"1/2","unit":""},{"id":3912,"name":"Red Onions","quantity":"1 chopped","unit":""},{"id":3913,"name":"Rice Vinegar","quantity":"100 ml","unit":""},{"id":3914,"name":"Caster Sugar","quantity":"1 tablespoon","unit":""},{"id":3915,"name":"Fish Sauce","quantity":"2 tsp","unit":""}]},{"id":332,"title":"Salt cod tortilla","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"step 1\r\nHeat half the oil in a frying pan, and sauté the onion over a medium heat until soft and pale gold – this will take about 8 mins. Remove from the pan, set aside, and add the potatoes to the pan. Cook until they are tender but not falling apart, carefully turning every so often. Cover the pan some of the time to help the slices cook through. Add the onions back to the pan along with the garlic and cook for another 4 mins. Tip into a bowl with the eggs, parsley and some seasoning and mix together. Leave to sit for half an hour.\r\n\r\nstep 2\r\nMeanwhile, put the cod in a saucepan and cover with water. Bring up to a simmer. Remove from the heat, cover and leave for 10 mins. Drain, leave to cool and remove the skin and any bones. Break into large flakes and add to the potato and egg mixture.\r\n\r\nstep 3\r\nHeat the rest of the oil in a non-stick frying pan. Pour in the tortilla mix and cook over a medium-low heat until it is just set and coming away from the sides of the pan. You might need to cover it to help the centre set. Be careful not to overcook it. Put a spatula underneath the tortilla every so often to make sure it isn’t sticking. Slide the tortilla onto a plate, then put the pan on top and flip the tortilla into it, uncooked side-down. Cook over a low heat until golden, or grill until just set. Leave to cool a little before serving.","calories":400,"protein_g":31.3,"carbs_g":16.3,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/njj1681763297231.jpg","external_id":"53171","ingredients":[{"id":3916,"name":"Olive Oil","quantity":"4 tbsp","unit":""},{"id":3917,"name":"Onion","quantity":"1 Large Chopped","unit":""},{"id":3918,"name":"Jersey Royal Potatoes","quantity":"300g","unit":""},{"id":3919,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":3920,"name":"Egg","quantity":"8","unit":""},{"id":3921,"name":"Parsley","quantity":"2 1/2 Tbs","unit":""},{"id":3922,"name":"Salt Cod","quantity":"300g","unit":""}]},{"id":333,"title":"Saltfish and Ackee","source":"seeded","protein_type":"fish","prep_time_minutes":40,"instructions":"For the saltfish, soak the salt cod overnight, changing the water a couple of times.\r\nDrain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.\r\nSimmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.\r\nFor the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.\r\nWrap the mixture in clingfilm and leave in the fridge to rest.\r\nOpen the can of ackee, drain and rinse, then set aside.\r\nHeat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.\r\nAdd the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.\r\nAdd the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.\r\nWhen you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.\r\nShape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)\r\nDrain the dumplings on kitchen paper and serve with the saltfish and ackee.","calories":652,"protein_g":36.5,"carbs_g":56.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/vytypy1511883765.jpg","external_id":"52936","ingredients":[{"id":3923,"name":"Salt Cod","quantity":"450g","unit":""},{"id":3924,"name":"Ackee","quantity":"400g","unit":""},{"id":3925,"name":"Onion","quantity":"1 chopped","unit":""},{"id":3926,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":3927,"name":"Curry Powder","quantity":"2 tsp","unit":""},{"id":3928,"name":"Jerusalem Artichokes","quantity":"2 tsp","unit":""},{"id":3929,"name":"Hotsauce","quantity":"1 tsp","unit":""},{"id":3930,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":3931,"name":"Yellow Pepper","quantity":"1 sliced","unit":""},{"id":3932,"name":"Tomatoes","quantity":"200g","unit":""},{"id":3933,"name":"Salt","quantity":"to taste","unit":""},{"id":3934,"name":"Pepper","quantity":"to taste","unit":""},{"id":3935,"name":"Self-raising Flour","quantity":"250g","unit":""},{"id":3936,"name":"Suet","quantity":"30g","unit":""},{"id":3937,"name":"Salt","quantity":"pinch","unit":""},{"id":3938,"name":"Olive Oil","quantity":"for frying","unit":""}]},{"id":334,"title":"Sauerkraut and Fish Salad","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"1.Boil eggs and toast bread slices.\r\nmix together salad dressing. NB! you can serve this salad with sour cream dressing. It would be different but still very delicious\r\nMix together sauerkraut, sliced egg, fish and bread pieces. Serve","calories":295,"protein_g":18.5,"carbs_g":19.3,"sugar_g":2.8,"image_url":"https://www.themealdb.com/images/media/meals/2i0plx1784837241.jpg","external_id":"53577","ingredients":[{"id":3939,"name":"Sauerkraut","quantity":"200g","unit":""},{"id":3940,"name":"Smoked Haddock","quantity":"100g","unit":""},{"id":3941,"name":"Egg","quantity":"1","unit":""},{"id":3942,"name":"Rye Bread","quantity":"2 sliced","unit":""},{"id":3943,"name":"Oil","quantity":"200g","unit":""},{"id":3944,"name":"Honey","quantity":"Drizzle","unit":""},{"id":3945,"name":"Salt","quantity":"Pinch","unit":""}]},{"id":335,"title":"Sea bass with sizzled ginger, chilli & spring onions","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nSeason 6 sea bass fillets with salt and pepper, then slash the skin 3 times.\r\n\r\nstep 2\r\nHeat a heavy-based frying pan and add 1 tbsp sunflower oil.\r\n\r\nstep 3\r\nOnce hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.\r\n\r\nstep 4\r\nTurn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.\r\n\r\nstep 5\r\nHeat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.\r\n\r\nstep 6\r\nTake off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.","calories":287,"protein_g":29.0,"carbs_g":1.5,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/tqd7s21763780609.jpg","external_id":"53247","ingredients":[{"id":3946,"name":"Sea Bass Fillets","quantity":"6","unit":""},{"id":3947,"name":"Sunflower Oil","quantity":"3  tablespoons","unit":""},{"id":3948,"name":"Ginger","quantity":"Knob","unit":""},{"id":3949,"name":"Garlic Clove","quantity":"3 sliced thinly","unit":""},{"id":3950,"name":"Red Chilli","quantity":"3 Large","unit":""},{"id":3951,"name":"Spring Onions","quantity":"Bunch","unit":""},{"id":3952,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""}]},{"id":336,"title":"Seafood fideuà","source":"seeded","protein_type":"fish","prep_time_minutes":40,"instructions":"Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.\r\nPut the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.\r\nHeat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.\r\nKeeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.\r\nUncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.","calories":609,"protein_g":36.8,"carbs_g":71.3,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/wqqvyq1511179730.jpg","external_id":"52836","ingredients":[{"id":3953,"name":"Mussels","quantity":"400g","unit":""},{"id":3954,"name":"Prawns","quantity":"8","unit":""},{"id":3955,"name":"Saffron","quantity":"2 pinches","unit":""},{"id":3956,"name":"Vermicelli Pasta","quantity":"350g","unit":""},{"id":3957,"name":"Olive Oil","quantity":"5 tblsp","unit":""},{"id":3958,"name":"Onions","quantity":"1 large","unit":""},{"id":3959,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":3960,"name":"Paprika","quantity":"2 tbs","unit":""},{"id":3961,"name":"Monkfish","quantity":"1 tail","unit":""},{"id":3962,"name":"Baby Squid","quantity":"4","unit":""},{"id":3963,"name":"Fish Stock","quantity":"650ml","unit":""},{"id":3964,"name":"Tomatoes","quantity":"2 large","unit":""},{"id":3965,"name":"Lemon","quantity":"Juice of 1","unit":""},{"id":3966,"name":"Parsley","quantity":"Topping","unit":""}]},{"id":337,"title":"Seafood rice","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"step 1\r\nHeat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.\r\n\r\nstep 2\r\nTip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.","calories":555,"protein_g":31.0,"carbs_g":70.5,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/5r5rvx1763287943.jpg","external_id":"53167","ingredients":[{"id":3967,"name":"Olive Oil","quantity":"1 tbsp","unit":""},{"id":3968,"name":"Leek","quantity":"1 sliced","unit":""},{"id":3969,"name":"Chorizo","quantity":"110g","unit":""},{"id":3970,"name":"Turmeric","quantity":"1 teaspoon","unit":""},{"id":3971,"name":"Rice","quantity":"300g","unit":""},{"id":3972,"name":"Fish Stock","quantity":"1 L","unit":""},{"id":3973,"name":"Peas","quantity":"200g","unit":""},{"id":3974,"name":"Frozen Seafood mix","quantity":"400g","unit":""}]},{"id":338,"title":"Shrimp Chow Fun","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"STEP 1 - SOAK THE RICE NOODLES\r\nSoak the rice noodles overnight untill they are soft\r\nSTEP 2 - BOIL THE RICE NOODLES\r\nBoil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.\r\nSTEP 3 -MARINATING THE SHRIMP\r\nIn a bowl add the shrimp, egg, 1 pinch of white pepper, 1 Teaspoon of sesame seed oil, 1 Tablespoon corn starch and 1 tablespoon of oil\r\nMix together well\r\nSTEP 4 - STIR FRY\r\nIn a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown\r\nSet the shrimp aside\r\nAdd 1 Tablespoon of oil to the work and then add minced garlic, ginger and all of the vegetables.\r\nAdd the noodles to the wok\r\nNext add sherry cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, 1 pinch white pepper, and soy sauce\r\nAdd back in the shrimp\r\nTo thicken the sauce, whisk together 1 Tablespoon of corn starch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.","calories":399,"protein_g":15.0,"carbs_g":46.5,"sugar_g":2.8,"image_url":"https://www.themealdb.com/images/media/meals/1529445434.jpg","external_id":"52953","ingredients":[{"id":3975,"name":"Rice Stick Noodles","quantity":"1/2 bag","unit":""},{"id":3976,"name":"Prawns","quantity":"8 oz","unit":""},{"id":3977,"name":"Egg","quantity":"1/2","unit":""},{"id":3978,"name":"Pepper","quantity":"pinch","unit":""},{"id":3979,"name":"Sesame Seed Oil","quantity":"2 tsp","unit":""},{"id":3980,"name":"Cornstarch","quantity":"2 tbs","unit":""},{"id":3981,"name":"Oil","quantity":"4 tbs","unit":""},{"id":3982,"name":"Minced Garlic","quantity":"1 tsp","unit":""},{"id":3983,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":3984,"name":"Onion","quantity":"1/2 cup","unit":""},{"id":3985,"name":"Bean Sprouts","quantity":"1 cup","unit":""},{"id":3986,"name":"Spring Onions","quantity":"1/2 cup","unit":""},{"id":3987,"name":"Cooking wine","quantity":"1 tbs","unit":""},{"id":3988,"name":"Oyster Sauce","quantity":"1 tbs","unit":""},{"id":3989,"name":"Sugar","quantity":"1/2 tbs","unit":""},{"id":3990,"name":"Vinegar","quantity":"1/2 tbs","unit":""},{"id":3991,"name":"Soy Sauce","quantity":"1 tbs","unit":""}]},{"id":339,"title":"Shrimp With Snow Peas","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.\r\n\r\nMarinate the shrimp:\r\nMix all marinade ingredients in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.\r\n\r\nStir-fry the ginger and garlic:\r\nHeat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.\r\n\r\nAdd the shrimp, snow peas, soy sauce, stock:\r\nAdd the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.\r\n\r\nAdd the scallions and finish with sesame oil:\r\nAdd the scallions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.","calories":235,"protein_g":24.5,"carbs_g":6.5,"sugar_g":2.8,"image_url":"https://www.themealdb.com/images/media/meals/fpl3mv1766433431.jpg","external_id":"53375","ingredients":[{"id":3992,"name":"Cornstarch","quantity":"2 tsp","unit":""},{"id":3993,"name":"Dry sherry","quantity":"1 tablespoon","unit":""},{"id":3994,"name":"Kosher Salt","quantity":"1/2 tsp","unit":""},{"id":3995,"name":"Shrimp","quantity":"1 lb","unit":""},{"id":3996,"name":"Peanut Oil","quantity":"2 tablespoons","unit":""},{"id":3997,"name":"Ground Ginger","quantity":"1 tablespoon","unit":""},{"id":3998,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":3999,"name":"Snow Peas","quantity":"1/2 lb","unit":""},{"id":4000,"name":"Soy Sauce","quantity":"2 tsp","unit":""},{"id":4001,"name":"Chicken Stock","quantity":"1/4 cup","unit":""},{"id":4002,"name":"Scallions","quantity":"4","unit":""},{"id":4003,"name":"Sesame Seed Oil","quantity":"2 tsp","unit":""}]},{"id":340,"title":"Singapore Noodles with Shrimp","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.\r\n\r\nMake the sauce:\r\nIn a bowl, combine the sesame oil, soy sauce, and rice vinegar.\r\n\r\nCook the rice noodles:\r\nBring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).\r\n\r\nDrain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.\r\n\r\nScramble the eggs:\r\nIn a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.\r\n\r\nCook the vegetables:\r\nAdd 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.\r\n\r\nAdd the remaining ingredients:\r\nSprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.\r\n\r\nAdd the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.\r\n\r\nAdd the noodles in batches:\r\nAdd the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.\r\n\r\nAdd the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.\r\n\r\nServe:\r\nTaste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.","calories":325,"protein_g":22.0,"carbs_g":42.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/f3cxnc1765656994.jpg","external_id":"53368","ingredients":[{"id":4004,"name":"Sesame Seed Oil","quantity":"2 tsp","unit":""},{"id":4005,"name":"Soy Sauce","quantity":"2 tablespoons","unit":""},{"id":4006,"name":"Seasoned Rice Vinegar","quantity":"2 tablespoons","unit":""},{"id":4007,"name":"Vermicelli Rice Noodles","quantity":"6 oz","unit":""},{"id":4008,"name":"Egg","quantity":"2 large","unit":""},{"id":4009,"name":"Ground Ginger","quantity":"2 tblsp","unit":""},{"id":4010,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":4011,"name":"Carrots","quantity":"2","unit":""},{"id":4012,"name":"Jalapeno","quantity":"1 sliced","unit":""},{"id":4013,"name":"Onion","quantity":"1/2","unit":""},{"id":4014,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4015,"name":"Ham","quantity":"4 oz","unit":""},{"id":4016,"name":"Napa Cabbage","quantity":"1/2","unit":""},{"id":4017,"name":"Scallions","quantity":"4","unit":""},{"id":4018,"name":"Red Pepper","quantity":"1/2","unit":""},{"id":4019,"name":"Curry Powder","quantity":"2 tsp","unit":""},{"id":4020,"name":"Shrimp","quantity":"1/2 lb","unit":""},{"id":4021,"name":"Cilantro Leaves","quantity":"2 tablespoons","unit":""}]},{"id":341,"title":"Sledz w Oleju (Polish Herrings)","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.\r\n\r\nDrain thoroughly and slice herring into bite-size pieces.\r\n\r\nPlace in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.\r\n\r\nRefrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.\r\n\r\nServe with finely chopped onion or onion slices, lemon, and parsley or dill.","calories":420,"protein_g":20.0,"carbs_g":3.0,"sugar_g":1.5,"image_url":"https://www.themealdb.com/images/media/meals/7ttta31593350374.jpg","external_id":"53023","ingredients":[{"id":4022,"name":"Herring","quantity":"8","unit":""},{"id":4023,"name":"Onion","quantity":"1 sliced","unit":""},{"id":4024,"name":"Olive Oil","quantity":"1/2 cup","unit":""},{"id":4025,"name":"Allspice","quantity":"1 tsp","unit":""},{"id":4026,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":4027,"name":"Bay Leaf","quantity":"1","unit":""}]},{"id":342,"title":"Spanish rice & prawn one-pot","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"step 1\r\nBoil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.\r\n\r\nstep 2\r\nUncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.","calories":365,"protein_g":18.0,"carbs_g":55.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/sl6vqv1763335988.jpg","external_id":"53184","ingredients":[{"id":4028,"name":"Onion","quantity":"1 sliced","unit":""},{"id":4029,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":4030,"name":"Green Pepper","quantity":"1 sliced","unit":""},{"id":4031,"name":"Chorizo","quantity":"50g","unit":""},{"id":4032,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":4033,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":4034,"name":"Basmati Rice","quantity":"250g","unit":""},{"id":4035,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":4036,"name":"Prawns","quantity":"200g","unit":""}]},{"id":343,"title":"Spanish seafood rice","source":"seeded","protein_type":"fish","prep_time_minutes":35,"instructions":"step 1\r\nHeat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.\r\n\r\nstep 2\r\nPour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.\r\n\r\nstep 3\r\nStir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.","calories":355,"protein_g":24.0,"carbs_g":52.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/c6ghxm1763335584.jpg","external_id":"53182","ingredients":[{"id":4037,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":4038,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4039,"name":"Red Pepper","quantity":"1","unit":""},{"id":4040,"name":"Yellow Pepper","quantity":"1","unit":""},{"id":4041,"name":"Garlic Clove","quantity":"2 sliced","unit":""},{"id":4042,"name":"Paella Rice","quantity":"250g","unit":""},{"id":4043,"name":"Vegetable Stock","quantity":"800ml","unit":""},{"id":4044,"name":"Saffron","quantity":"Pinch","unit":""},{"id":4045,"name":"Frozen Seafood mix","quantity":"400g","unit":""},{"id":4046,"name":"Lemon","quantity":"Juice of 1/2","unit":""},{"id":4047,"name":"Parsley","quantity":"Handful","unit":""}]},{"id":344,"title":"Spicy Thai prawn noodles","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"step 1\r\nCook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.\r\n\r\nstep 2\r\nAdd the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.","calories":395,"protein_g":32.0,"carbs_g":44.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/568t931763584227.jpg","external_id":"53209","ingredients":[{"id":4048,"name":"Rice Noodles","quantity":"200g","unit":""},{"id":4049,"name":"Sesame Seed Oil","quantity":"1 tablespoon","unit":""},{"id":4050,"name":"Egg","quantity":"2 Beaten","unit":""},{"id":4051,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":4052,"name":"Ginger","quantity":"3cm piece","unit":""},{"id":4053,"name":"Prawns","quantity":"450g","unit":""},{"id":4054,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":4055,"name":"Coriander","quantity":"Bunch","unit":""},{"id":4056,"name":"Mint","quantity":"1/2 handful","unit":""},{"id":4057,"name":"Lime","quantity":"Zest and juice of 1","unit":""},{"id":4058,"name":"Peanuts","quantity":"Handful","unit":""}]},{"id":345,"title":"Spring onion and prawn empanadas","source":"seeded","protein_type":"fish","prep_time_minutes":50,"instructions":"STEP 1\r\n\r\nTo make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.\r\n\r\nSTEP 2\r\n\r\nHeat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.\r\n\r\nSTEP 3\r\n\r\nDivide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.\r\n\r\nSTEP 4\r\n\r\nBake for 30 minutes or until golden and slightly crisp around the edges.","calories":415,"protein_g":26.0,"carbs_g":50.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/1c5oso1614347493.jpg","external_id":"53040","ingredients":[{"id":4059,"name":"Spring Onions","quantity":"1  bunch","unit":""},{"id":4060,"name":"Olive Oil","quantity":"Dash","unit":""},{"id":4061,"name":"Red Chilli","quantity":"1 finely sliced","unit":""},{"id":4062,"name":"Garlic","quantity":"1 clove","unit":""},{"id":4063,"name":"Prawns","quantity":"350g","unit":""},{"id":4064,"name":"Feta","quantity":"75g","unit":""},{"id":4065,"name":"Butter","quantity":"15g","unit":""},{"id":4066,"name":"Plain Flour","quantity":"250g","unit":""},{"id":4067,"name":"Egg","quantity":"1 Seperated","unit":""},{"id":4068,"name":"White Wine Vinegar","quantity":"1/2 tsp","unit":""}]},{"id":346,"title":"Squid, chickpea & chorizo salad","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"step 1\r\nCook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.\r\n\r\nstep 2\r\nHeat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.","calories":750,"protein_g":48.0,"carbs_g":38.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/wsu0rc1761848482.jpg","external_id":"53102","ingredients":[{"id":4069,"name":"Red Pepper","quantity":"4","unit":""},{"id":4070,"name":"Can of chickpeas","quantity":"2 400g Cans","unit":""},{"id":4071,"name":"Parsley","quantity":"Bunch","unit":""},{"id":4072,"name":"Red Chilli","quantity":"1","unit":""},{"id":4073,"name":"Garlic Clove","quantity":"2","unit":""},{"id":4074,"name":"Olive Oil","quantity":"100 ml","unit":""},{"id":4075,"name":"Squid","quantity":"600g","unit":""},{"id":4076,"name":"Chorizo","quantity":"200g","unit":""},{"id":4077,"name":"Lemon","quantity":"Juice/zest of one","unit":""}]},{"id":347,"title":"Sushi","source":"seeded","protein_type":"fish","prep_time_minutes":40,"instructions":"STEP 1\r\nTO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.\r\n\r\nSTEP 2\r\nSpread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.\r\n\r\nSTEP 3\r\nAdd the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.\r\n\r\nSTEP 4\r\nRoll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.\r\n\r\nSTEP 5\r\nStick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.\r\n\r\nSTEP 6\r\nWrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.\r\n\r\nSTEP 7\r\nTO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.\r\n\r\nSTEP 8\r\nCover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.\r\n\r\nSTEP 9\r\nTip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.\r\n\r\nSTEP 10\r\nTO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.\r\n\r\nSTEP 11\r\nMake into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.","calories":338,"protein_g":6.0,"carbs_g":60.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/g046bb1663960946.jpg","external_id":"53065","ingredients":[{"id":4078,"name":"Sushi Rice","quantity":"300ml","unit":""},{"id":4079,"name":"Rice wine","quantity":"100ml","unit":""},{"id":4080,"name":"Caster Sugar","quantity":"2 tbs","unit":""},{"id":4081,"name":"Mayonnaise","quantity":"3 tbs","unit":""},{"id":4082,"name":"Rice wine","quantity":"1 tbs","unit":""},{"id":4083,"name":"Soy Sauce","quantity":"1 tbs","unit":""},{"id":4084,"name":"Cucumber","quantity":"1","unit":""}]},{"id":348,"title":"Thai curry noodle soup","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nHeat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.\r\n\r\nstep 2\r\nBring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.","calories":230,"protein_g":11.0,"carbs_g":28.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/118oj61763423896.jpg","external_id":"53195","ingredients":[{"id":4085,"name":"Vegetable Oil","quantity":"1 teaspoon","unit":""},{"id":4086,"name":"Thai Green Curry Paste","quantity":"1 tbsp","unit":""},{"id":4087,"name":"Stir-fry Vegetables","quantity":"220g","unit":""},{"id":4088,"name":"Raw King Prawns","quantity":"150g","unit":""},{"id":4089,"name":"Coconut Milk","quantity":"150ml","unit":""},{"id":4090,"name":"Vegetable Stock","quantity":"225ml","unit":""},{"id":4091,"name":"Udon Noodles","quantity":"250g","unit":""},{"id":4092,"name":"Coriander","quantity":"10g","unit":""},{"id":4093,"name":"Basil","quantity":"10g","unit":""},{"id":4094,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":4095,"name":"Spring Onions","quantity":"1 sliced","unit":""}]},{"id":349,"title":"Thai fried rice with prawns & peas","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nHeat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.\r\n\r\nstep 2\r\nHeat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.","calories":335,"protein_g":24.0,"carbs_g":30.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/hblwvg1763478203.jpg","external_id":"53198","ingredients":[{"id":4096,"name":"Vegetable Oil","quantity":"2 tbsp","unit":""},{"id":4097,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":4098,"name":"Garlic Clove","quantity":"2 sliced","unit":""},{"id":4099,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":4100,"name":"Raw King Prawns","quantity":"250g","unit":""},{"id":4101,"name":"Brown Rice","quantity":"140g","unit":""},{"id":4102,"name":"Frozen Peas","quantity":"75g","unit":""},{"id":4103,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":4104,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":4105,"name":"Coriander","quantity":"Bunch","unit":""},{"id":4106,"name":"Egg","quantity":"4 large","unit":""},{"id":4107,"name":"Hotsauce","quantity":"To serve","unit":""}]},{"id":350,"title":"Thai prawn curry","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nHeat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.\r\n\r\nstep 2\r\nTip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.","calories":209,"protein_g":20.0,"carbs_g":6.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/qqlwv91763501559.jpg","external_id":"53205","ingredients":[{"id":4108,"name":"Vegetable Oil","quantity":"1 tbls","unit":""},{"id":4109,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4110,"name":"Ginger","quantity":"1 tsp","unit":""},{"id":4111,"name":"Thai Red Curry Paste","quantity":"2 tsp","unit":""},{"id":4112,"name":"Tinned Tomatos","quantity":"400g","unit":""},{"id":4113,"name":"Coconut Cream","quantity":"50g","unit":""},{"id":4114,"name":"Raw Frozen Prawns","quantity":"400g","unit":""},{"id":4115,"name":"Coriander","quantity":"Chopped","unit":""}]},{"id":351,"title":"Thai-style fish broth with greens","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nCook the noodles following pack instructions. Refresh in cold water and drain well.\r\n\r\nstep 2\r\nPut the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 mins.\r\n\r\nstep 3\r\nCut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.\r\n\r\nstep 4\r\nStir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.","calories":178,"protein_g":16.0,"carbs_g":19.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/a2ec961763587756.jpg","external_id":"53213","ingredients":[{"id":4116,"name":"Brown Rice Noodle","quantity":"100g","unit":""},{"id":4117,"name":"Chicken Stock","quantity":"500ml","unit":""},{"id":4118,"name":"Thai Red Curry Paste","quantity":"1 tblsp","unit":""},{"id":4119,"name":"Lime Leaves","quantity":"4","unit":""},{"id":4120,"name":"Fish Sauce","quantity":"1 tblsp","unit":""},{"id":4121,"name":"White Fish","quantity":"200g","unit":""},{"id":4122,"name":"Raw King Prawns","quantity":"100g","unit":""},{"id":4123,"name":"Pak Choi","quantity":"2","unit":""},{"id":4124,"name":"Coriander Leaves","quantity":"Handful","unit":""}]},{"id":352,"title":"Thai-style steamed fish","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nNestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.\r\n\r\nstep 2\r\nSteam for 15 minutes. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)","calories":125,"protein_g":15.0,"carbs_g":1.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/yx8j1i1763484612.jpg","external_id":"53202","ingredients":[{"id":4125,"name":"Trout","quantity":"2","unit":""},{"id":4126,"name":"Ginger","quantity":"Knob","unit":""},{"id":4127,"name":"Garlic Clove","quantity":"1 small finely diced","unit":""},{"id":4128,"name":"Red Chilli","quantity":"1 small finely diced","unit":""},{"id":4129,"name":"Lime","quantity":"Juice/zest of one","unit":""},{"id":4130,"name":"Baby Pak Koi","quantity":"3","unit":""},{"id":4131,"name":"Soy Sauce","quantity":"2 tblsp","unit":""}]},{"id":353,"title":"Three Fish Pie","source":"seeded","protein_type":"fish","prep_time_minutes":45,"instructions":"Preheat the oven to 200C/400F/Gas 6 (180C fan).\r\nPut the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.\r\nFor the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.\r\nAdd the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.\r\nSpoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.\r\nBake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.","calories":945,"protein_g":54.0,"carbs_g":62.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/spswqs1511558697.jpg","external_id":"52882","ingredients":[{"id":4132,"name":"Potatoes","quantity":"1kg","unit":""},{"id":4133,"name":"Butter","quantity":"Knob","unit":""},{"id":4134,"name":"Milk","quantity":"Dash","unit":""},{"id":4135,"name":"Gruyere","quantity":"50g","unit":""},{"id":4136,"name":"Butter","quantity":"75g","unit":""},{"id":4137,"name":"Leek","quantity":"2 sliced","unit":""},{"id":4138,"name":"Plain Flour","quantity":"75g","unit":""},{"id":4139,"name":"White Wine","quantity":"150ml","unit":""},{"id":4140,"name":"Milk","quantity":"568ml","unit":""},{"id":4141,"name":"Parsley","quantity":"2 tbs chopped","unit":""},{"id":4142,"name":"Salmon","quantity":"250g","unit":""},{"id":4143,"name":"Haddock","quantity":"250g","unit":""},{"id":4144,"name":"Smoked Haddock","quantity":"250g","unit":""},{"id":4145,"name":"Eggs","quantity":"6","unit":""}]},{"id":354,"title":"Tom yum (hot & sour) soup with prawns","source":"seeded","protein_type":"fish","prep_time_minutes":15,"instructions":"step 1\r\nBring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.\r\n\r\nstep 2\r\nAdd the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.","calories":44,"protein_g":5.0,"carbs_g":1.2,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/9c5nlx1763424766.jpg","external_id":"53196","ingredients":[{"id":4146,"name":"Chicken Stock","quantity":"700ml","unit":""},{"id":4147,"name":"Lemongrass","quantity":"1","unit":""},{"id":4148,"name":"Galangal","quantity":"5 Slices","unit":""},{"id":4149,"name":"Coriander","quantity":"6","unit":""},{"id":4150,"name":"makrut lime leaves","quantity":"3","unit":""},{"id":4151,"name":"King Prawns","quantity":"6","unit":""},{"id":4152,"name":"Fish Sauce","quantity":"3  tablespoons","unit":""},{"id":4153,"name":"Green Chilli","quantity":"6 small","unit":""},{"id":4154,"name":"Lime juice","quantity":"4 tablespoons","unit":""}]},{"id":355,"title":"Tom yum soup with prawns","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"step 1\r\nPour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.\r\n\r\nstep 2\r\nCarefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.\r\n\r\nstep 3\r\nAdd 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.","calories":163,"protein_g":14.0,"carbs_g":10.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/l50vz41763422681.jpg","external_id":"53194","ingredients":[{"id":4155,"name":"Onion","quantity":"200g","unit":""},{"id":4156,"name":"Tomato","quantity":"150g","unit":""},{"id":4157,"name":"Red Chilli","quantity":"20g","unit":""},{"id":4158,"name":"Galangal","quantity":"15g","unit":""},{"id":4159,"name":"Lemongrass Stalks","quantity":"2","unit":""},{"id":4160,"name":"Raw King Prawns","quantity":"250g","unit":""},{"id":4161,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":4162,"name":"Oyster Mushrooms","quantity":"120g","unit":""},{"id":4163,"name":"makrut lime leaves","quantity":"8","unit":""},{"id":4164,"name":"Fish Sauce","quantity":"25 ml","unit":""},{"id":4165,"name":"Lime juice","quantity":"25 ml","unit":""},{"id":4166,"name":"Coconut Milk","quantity":"70 ml","unit":""},{"id":4167,"name":"Thai Chilli Jam","quantity":"1 tblsp","unit":""},{"id":4168,"name":"Coriander","quantity":"Handful","unit":""}]},{"id":356,"title":"Tuna and Egg Briks","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"Heat 2 tsp of the oil in a large saucepan and cook the spring onions over a low heat for 3 minutes or until beginning to soften. Add the spinach, cover with a tight-fitting lid and cook for a further 2–3 minutes or until tender and wilted, stirring once or twice. Tip the mixture into a sieve or colander and leave to drain and cool.\r\nUsing a saucer as a guide, cut out 24 rounds about 12.5 cm (5 in) in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.\r\nWhen the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.\r\nPreheat the oven to 200°C (400°F, gas mark 6). Take one filo round and very lightly brush with some of the remaining oil. Top with a second round and brush with a little oil, then place a third round on top and brush with oil.\r\nPlace a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape. Fold in the edges, twisting them to seal, and place on a non-stick baking sheet. Repeat with the remaining pastry and filling to make 8 briks in all.\r\nLightly brush the briks with the remaining oil. Bake for 12–15 minutes or until the pastry is crisp and golden brown.\r\nMeanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste. Serve the briks hot with this salad and the chutney.","calories":268,"protein_g":14.5,"carbs_g":22.5,"sugar_g":11.5,"image_url":"https://www.themealdb.com/images/media/meals/2dsltq1560461468.jpg","external_id":"52975","ingredients":[{"id":4169,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":4170,"name":"Spring Onions","quantity":"8","unit":""},{"id":4171,"name":"Spinach","quantity":"200g","unit":""},{"id":4172,"name":"Filo Pastry","quantity":"4","unit":""},{"id":4173,"name":"Tuna","quantity":"1 can","unit":""},{"id":4174,"name":"Eggs","quantity":"2","unit":""},{"id":4175,"name":"Hotsauce","quantity":"Dash","unit":""},{"id":4176,"name":"Tomatoes","quantity":"4 Chopped","unit":""},{"id":4177,"name":"Cucumber","quantity":"1/4","unit":""},{"id":4178,"name":"Lemon Juice","quantity":"1 tbs","unit":""},{"id":4179,"name":"Apricot Jam","quantity":"4 tbs","unit":""}]},{"id":357,"title":"Tuna Nicoise","source":"seeded","protein_type":"fish","prep_time_minutes":30,"instructions":"Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.\r\nMeanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.\r\nIn a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.","calories":448,"protein_g":33.3,"carbs_g":21.3,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/yypwwq1511304979.jpg","external_id":"52852","ingredients":[{"id":4180,"name":"Potatoes","quantity":"450g","unit":""},{"id":4181,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":4182,"name":"Eggs","quantity":"4","unit":""},{"id":4183,"name":"Red Wine Vinegar","quantity":"1 tbls","unit":""},{"id":4184,"name":"Capers","quantity":"2 tblsp","unit":""},{"id":4185,"name":"Sunflower Oil","quantity":"50g","unit":""},{"id":4186,"name":"Red Onions","quantity":"½","unit":""},{"id":4187,"name":"Spinach","quantity":"100g","unit":""},{"id":4188,"name":"Tuna","quantity":"400g","unit":""}]},{"id":358,"title":"Vietnamese caramel trout","source":"seeded","protein_type":"fish","prep_time_minutes":20,"instructions":"step 1\r\nPut the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.\r\n\r\nstep 2\r\nCover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.","calories":303,"protein_g":17.5,"carbs_g":41.0,"sugar_g":12.5,"image_url":"https://www.themealdb.com/images/media/meals/p02vq41763754350.jpg","external_id":"53228","ingredients":[{"id":4189,"name":"Golden Caster Sugar","quantity":"50g","unit":""},{"id":4190,"name":"Fish Sauce","quantity":"1 tablespoon","unit":""},{"id":4191,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":4192,"name":"Ginger","quantity":"large piece","unit":""},{"id":4193,"name":"Rainbow Trout","quantity":"2","unit":""},{"id":4194,"name":"Bok Choi","quantity":"2 heads","unit":""},{"id":4195,"name":"Lemon","quantity":"Juice of 1/2","unit":""},{"id":4196,"name":"Coriander","quantity":"Sprigs of fresh","unit":""},{"id":4197,"name":"Rice","quantity":"Steamed","unit":""}]},{"id":359,"title":"Vietnamese prawn spiralized rolls","source":"seeded","protein_type":"fish","prep_time_minutes":25,"instructions":"step 1\r\nMix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.\r\n\r\nstep 2\r\nTo assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.\r\n\r\nstep 3\r\nPut a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.\r\n\r\nstep 4\r\nFold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.","calories":104,"protein_g":7.5,"carbs_g":12.8,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/9r2xrg1763771238.jpg","external_id":"53243","ingredients":[{"id":4198,"name":"Lime","quantity":"Juice of 1/2","unit":""},{"id":4199,"name":"Rice Vinegar","quantity":"2 tablespoons","unit":""},{"id":4200,"name":"Palm Sugar","quantity":"1 tablespoon","unit":""},{"id":4201,"name":"Fish Sauce","quantity":"3  tablespoons","unit":""},{"id":4202,"name":"Birds-eye Chillies","quantity":"1 chopped","unit":""},{"id":4203,"name":"Rice Paper Sheets","quantity":"6","unit":""},{"id":4204,"name":"Mint","quantity":"Small bunch","unit":""},{"id":4205,"name":"Coriander","quantity":"Small bunch","unit":""},{"id":4206,"name":"King Prawns","quantity":"12","unit":""},{"id":4207,"name":"Carrots","quantity":"1 large","unit":""},{"id":4208,"name":"Courgettes","quantity":"1","unit":""}]},{"id":360,"title":"Chilli prawn linguine","source":"seeded","protein_type":"pasta","prep_time_minutes":20,"instructions":"Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.\r\n\r\nCook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.\r\n\r\nMeanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.\r\n\r\nAdd the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.\r\n\r\nServe with salad leaves drizzled with the lime dressing, and warm crusty bread.","calories":490,"protein_g":25.0,"carbs_g":65.0,"sugar_g":7.5,"image_url":"https://www.themealdb.com/images/media/meals/usywpp1511189717.jpg","external_id":"52839","ingredients":[{"id":4209,"name":"Linguine Pasta","quantity":"280g","unit":""},{"id":4210,"name":"Sugar Snap Peas","quantity":"200g","unit":""},{"id":4211,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":4212,"name":"Garlic Clove","quantity":"2 cloves chopped","unit":""},{"id":4213,"name":"Red Chilli","quantity":"1 large","unit":""},{"id":4214,"name":"King Prawns","quantity":"24 Skinned","unit":""},{"id":4215,"name":"Cherry Tomatoes","quantity":"12","unit":""},{"id":4216,"name":"Basil Leaves","quantity":"Handful","unit":""},{"id":4217,"name":"Lettuce","quantity":"Leaves","unit":""},{"id":4218,"name":"Bread","quantity":"to serve","unit":""},{"id":4219,"name":"Fromage Frais","quantity":"2 tbsp","unit":""},{"id":4220,"name":"Lime","quantity":"Grated Zest of 2","unit":""},{"id":4221,"name":"Caster Sugar","quantity":"2 tsp","unit":""}]},{"id":361,"title":"Fettuccine Alfredo","source":"seeded","protein_type":"pasta","prep_time_minutes":20,"instructions":"Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready.","calories":750,"protein_g":19.0,"carbs_g":85.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/0jv5gx1661040802.jpg","external_id":"53064","ingredients":[{"id":4222,"name":"Fettuccine","quantity":"1 lb","unit":""},{"id":4223,"name":"Heavy Cream","quantity":"1/2 cup","unit":""},{"id":4224,"name":"Butter","quantity":"1/2 cup","unit":""},{"id":4225,"name":"Parmesan","quantity":"1/2 cup","unit":""},{"id":4226,"name":"Parsley","quantity":"2 tbsp","unit":""},{"id":4227,"name":"Black Pepper","quantity":"","unit":""}]},{"id":362,"title":"Fettucine alfredo","source":"seeded","protein_type":"pasta","prep_time_minutes":20,"instructions":"In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.\r\nMeanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).\r\nPut the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.\r\nAdd the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.","calories":700,"protein_g":16.0,"carbs_g":48.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/uquqtu1511178042.jpg","external_id":"52835","ingredients":[{"id":4228,"name":"Clotted Cream","quantity":"227g","unit":""},{"id":4229,"name":"Butter","quantity":"25g","unit":""},{"id":4230,"name":"Corn Flour","quantity":"1 tsp","unit":""},{"id":4231,"name":"Parmesan Cheese","quantity":"100g","unit":""},{"id":4232,"name":"Nutmeg","quantity":"Grated","unit":""},{"id":4233,"name":"Fettuccine","quantity":"250g","unit":""},{"id":4234,"name":"Parsley","quantity":"Chopped","unit":""}]},{"id":363,"title":"Grilled Mac and Cheese Sandwich","source":"seeded","protein_type":"pasta","prep_time_minutes":40,"instructions":"Make the mac and cheese\r\n\r\n1. Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions. The pasta should be tender but still chewy.\r\n2. While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.\r\n3. Drain the pasta in a colander. Place the empty pasta pan (no need to wash it) over low heat and add the butter. When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute. Watch carefully so it does not scorch on the bottom of the pan.\r\n4. Slowly whisk the milk and cream into the flour mixture until everything is really well combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat. Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce. Then stir in the drained cooked pasta.\r\n5. Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. Coat the paper or foil with nonstick cooking spray or slick it with butter. Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula. Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese. Refrigerate until cool and firm, about 1 hour.\r\n\r\nMake the grilled cheese\r\n6. Heat a large cast-iron or nonstick skillet over medium-low heat.\r\n7. In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.\r\n8. Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into 8 equal pieces. Each piece will make 1 grilled mac and cheese sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)\r\n9. Spread 3/4 teaspoon garlic butter on one side of each bread slice. Place half of the slices, buttered-side down, on a clean cutting board. Top each with one slice of Cheddar, then 1 piece of the mac and cheese. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.) Place 1 slice of Jack on top of each. Finish with the remaining bread slices, buttered-side up.\r\n10. Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it. Cover and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.\r\n11. Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.","calories":1030,"protein_g":40.0,"carbs_g":70.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/xutquv1505330523.jpg","external_id":"52829","ingredients":[{"id":4235,"name":"Macaroni","quantity":"8 ounces (230 grams)","unit":""},{"id":4236,"name":"Plain Flour","quantity":"1/3 cup","unit":""},{"id":4237,"name":"Mustard Powder","quantity":"3/4 teaspoon","unit":""},{"id":4238,"name":"Garlic powder","quantity":"1/2 teaspoon","unit":""},{"id":4239,"name":"Kosher salt","quantity":"1/2 teaspoon","unit":""},{"id":4240,"name":"Black pepper","quantity":"1/2 teaspoon","unit":""},{"id":4241,"name":"Cayenne pepper","quantity":"1/8 teaspoon","unit":""},{"id":4242,"name":"Butter","quantity":"6 tablespoons (85 grams)","unit":""},{"id":4243,"name":"Whole Milk","quantity":"1 1/2 cups (360 milliliters)","unit":""},{"id":4244,"name":"Heavy Cream","quantity":"1 cup (240 milliliters)","unit":""},{"id":4245,"name":"Monterey Jack Cheese","quantity":"1 pound (455 grams)","unit":""},{"id":4246,"name":"Butter","quantity":"4 tablespoons (55 grams)","unit":""},{"id":4247,"name":"garlic powder","quantity":"1 teaspoon","unit":""},{"id":4248,"name":"Bread","quantity":"16 slices square","unit":""},{"id":4249,"name":"Cheddar Cheese","quantity":"8 slices mild","unit":""},{"id":4250,"name":"Colby Jack Cheese","quantity":"8 slices","unit":""},{"id":4251,"name":"Butter","quantity":"4 tablespoons (55 grams)","unit":""}]},{"id":364,"title":"Lasagna Sandwiches","source":"seeded","protein_type":"pasta","prep_time_minutes":15,"instructions":"1. In a small bowl, combine the first four ingredients; spread on four slices of bread. Layer with bacon, tomato and cheese; top with remaining bread.\r\n\r\n2. In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides and cheese is melted, adding butter if necessary.\r\n\r\nNutrition Facts\r\n1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.","calories":445,"protein_g":18.0,"carbs_g":32.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/xr0n4r1576788363.jpg","external_id":"52987","ingredients":[{"id":4252,"name":"Sour Cream","quantity":"1/4 cup","unit":""},{"id":4253,"name":"Chopped Onion","quantity":"2 tbs","unit":""},{"id":4254,"name":"Dried Oregano","quantity":"1/2 tbs","unit":""},{"id":4255,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":4256,"name":"Bread","quantity":"8 slices","unit":""},{"id":4257,"name":"Bacon","quantity":"8 slices","unit":""},{"id":4258,"name":"Tomato","quantity":"8 slices","unit":""},{"id":4259,"name":"Mozzarella","quantity":"4 slices","unit":""},{"id":4260,"name":"Butter","quantity":"2 1/2 Tbs","unit":""}]},{"id":365,"title":"Lasagne","source":"seeded","protein_type":"pasta","prep_time_minutes":60,"instructions":"Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.\r\nAdd the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.\r\nStir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.\r\nHeat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.\r\nPut the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.","calories":1250,"protein_g":55.0,"carbs_g":105.0,"sugar_g":16.0,"image_url":"https://www.themealdb.com/images/media/meals/wtsvxx1511296896.jpg","external_id":"52844","ingredients":[{"id":4261,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":4262,"name":"Bacon","quantity":"2","unit":""},{"id":4263,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":4264,"name":"Celery","quantity":"1 Stick","unit":""},{"id":4265,"name":"Carrots","quantity":"1 medium","unit":""},{"id":4266,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":4267,"name":"Minced Beef","quantity":"500g","unit":""},{"id":4268,"name":"Tomato Puree","quantity":"1 tbls","unit":""},{"id":4269,"name":"Chopped Tomatoes","quantity":"800g","unit":""},{"id":4270,"name":"Honey","quantity":"1 tblsp","unit":""},{"id":4271,"name":"Lasagne Sheets","quantity":"500g","unit":""},{"id":4272,"name":"Creme Fraiche","quantity":"400ml","unit":""},{"id":4273,"name":"Mozzarella Balls","quantity":"125g","unit":""},{"id":4274,"name":"Parmesan Cheese","quantity":"50g","unit":""},{"id":4275,"name":"Basil Leaves","quantity":"Topping","unit":""}]},{"id":366,"title":"Macaroni Pie","source":"seeded","protein_type":"pasta","prep_time_minutes":35,"instructions":"Bring water to a boil and add the broken-up macaroni, elbows, and salt. Cook uncovered until tender but not overcooked (about 8 minutes).\r\n\r\nPreheat a moderately hot oven to 350F, 180C, or Gas Mark 4.\r\n\r\nDrain the macaroni thoroughly, put it back into the same hot saucepan cooked in, and mix in the butter.\r\n\r\nGrate the cheese and mix it with the macaroni while it is still warm.\r\n\r\nWhisk the egg until fluffy, and add the milk, onion powder, white pepper, salt, pepper sauce, and mustard. Pour in with the macaroni and mix.\r\n\r\nPlace in a greased ovenproof casserole dish. Top with butter, some grated cheese, and fine breadcrumbs. Bake in the center of the oven for about 30-45 minutes, depending on the dish’s depth.","calories":705,"protein_g":32.0,"carbs_g":50.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/kpiu4t1782242131.jpg","external_id":"53461","ingredients":[{"id":4276,"name":"Macaroni","quantity":"250g","unit":""},{"id":4277,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":4278,"name":"Cheddar Cheese","quantity":"375g","unit":""},{"id":4279,"name":"Egg","quantity":"1","unit":""},{"id":4280,"name":"Milk","quantity":"250ml","unit":""},{"id":4281,"name":"Ground Onion","quantity":"2 tsp","unit":""},{"id":4282,"name":"Mustard","quantity":"1 tsp","unit":""},{"id":4283,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":4284,"name":"Salt","quantity":"1 tsp","unit":""},{"id":4285,"name":"Cayenne Pepper","quantity":"1/2 tsp","unit":""},{"id":4286,"name":"Breadcrumbs","quantity":"2 tablespoons","unit":""},{"id":4287,"name":"Butter","quantity":"2 tsp","unit":""},{"id":4288,"name":"Cheddar Cheese","quantity":"2 tablespoons","unit":""}]},{"id":367,"title":"Macaroni Pudding","source":"seeded","protein_type":"pasta","prep_time_minutes":45,"instructions":"Add macaroni to large pan with sufficient water to cover (approximately 4 cups). Add salt and bring to boil until tender (approximately 25 -30 minutes). Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg. Mix well and set aside. In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point. Remove from heat and add to sugar mixture. Drain cooked macaroni. Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.)\r\n\r\nGrease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg. Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).","calories":790,"protein_g":20.0,"carbs_g":135.0,"sugar_g":85.0,"image_url":"https://www.themealdb.com/images/media/meals/hbte551782770868.jpg","external_id":"53504","ingredients":[{"id":4289,"name":"Macaroni","quantity":"4 cups","unit":""},{"id":4290,"name":"Evaporated Milk","quantity":"4 cups","unit":""},{"id":4291,"name":"Water","quantity":"1 cup","unit":""},{"id":4292,"name":"Sugar","quantity":"3 Cups","unit":""},{"id":4293,"name":"Salt","quantity":"2 tsp","unit":""},{"id":4294,"name":"Eggs","quantity":"4","unit":""},{"id":4295,"name":"Butter","quantity":"1/4 cup","unit":""},{"id":4296,"name":"Raisins","quantity":"1 cup","unit":""},{"id":4297,"name":"Nutmeg","quantity":"2 1/2 Tsp","unit":""},{"id":4298,"name":"Vanilla","quantity":"2 tablespoons","unit":""}]},{"id":368,"title":"Pilchard puttanesca","source":"seeded","protein_type":"pasta","prep_time_minutes":20,"instructions":"Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.\r\n\r\nDrain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.","calories":550,"protein_g":30.0,"carbs_g":65.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/vvtvtr1511180578.jpg","external_id":"52837","ingredients":[{"id":4299,"name":"Spaghetti","quantity":"300g","unit":""},{"id":4300,"name":"Olive Oil","quantity":"1 tbls","unit":""},{"id":4301,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":4302,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":4303,"name":"Red Chilli","quantity":"1","unit":""},{"id":4304,"name":"Tomato Puree","quantity":"1 tbls","unit":""},{"id":4305,"name":"Pilchards","quantity":"425g","unit":""},{"id":4306,"name":"Black Olives","quantity":"70g","unit":""},{"id":4307,"name":"Parmesan","quantity":"Shaved","unit":""}]},{"id":369,"title":"Spaghetti alla Carbonara","source":"seeded","protein_type":"pasta","prep_time_minutes":25,"instructions":"STEP 1\r\nPut a large saucepan of water on to boil.\r\n\r\nSTEP 2\r\nFinely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.\r\n\r\nSTEP 3\r\nBeat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.\r\n\r\nSTEP 4\r\nAdd 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).\r\n\r\nSTEP 5\r\nSquash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.\r\n\r\nSTEP 6\r\nWhile the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.\r\n\r\nSTEP 7\r\nLeave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.\r\n\r\nSTEP 8\r\nKeep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.\r\n\r\nSTEP 9\r\nMix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.\r\n\r\nSTEP 10\r\nTake the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.\r\n\r\nSTEP 11\r\nAdd extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.\r\n\r\nSTEP 12\r\nUse a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.","calories":545,"protein_g":24.0,"carbs_g":60.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/llcbn01574260722.jpg","external_id":"52982","ingredients":[{"id":4308,"name":"Spaghetti","quantity":"320g","unit":""},{"id":4309,"name":"Egg Yolks","quantity":"6","unit":""},{"id":4310,"name":"Salt","quantity":"As required","unit":""},{"id":4311,"name":"Bacon","quantity":"150g","unit":""},{"id":4312,"name":"Pecorino","quantity":"50g","unit":""},{"id":4313,"name":"Black Pepper","quantity":"As required","unit":""}]},{"id":370,"title":"Syrian Spaghetti","source":"seeded","protein_type":"pasta","prep_time_minutes":75,"instructions":"Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.\r\n\r\nBring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.\r\n\r\nBake in preheated oven for 1 hour, or until top is crunchy.","calories":540,"protein_g":15.0,"carbs_g":82.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/5fu4ew1760524857.jpg","external_id":"53093","ingredients":[{"id":4314,"name":"Spaghetti","quantity":"16 ounces","unit":""},{"id":4315,"name":"Tomato Sauce","quantity":"8 ounces","unit":""},{"id":4316,"name":"Tomato Puree","quantity":"6 oz","unit":""},{"id":4317,"name":"Cinnamon","quantity":"1 teaspoon","unit":""},{"id":4318,"name":"Vegetable Oil","quantity":"1/4 cup","unit":""},{"id":4319,"name":"Salt","quantity":"Dash","unit":""},{"id":4320,"name":"Pepper","quantity":"Dash","unit":""}]},{"id":371,"title":"Venetian Duck Ragu","source":"seeded","protein_type":"pasta","prep_time_minutes":90,"instructions":"Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.\r\nCarefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.\r\nCook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.","calories":925,"protein_g":45.0,"carbs_g":105.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/qvrwpt1511181864.jpg","external_id":"52838","ingredients":[{"id":4321,"name":"Olive Oil","quantity":"1 tbls","unit":""},{"id":4322,"name":"Duck Legs","quantity":"4","unit":""},{"id":4323,"name":"Onions","quantity":"2 finely chopped","unit":""},{"id":4324,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":4325,"name":"Cinnamon","quantity":"2 tsp ground","unit":""},{"id":4326,"name":"Plain Flour","quantity":"2 tsp","unit":""},{"id":4327,"name":"Red Wine","quantity":"250ml","unit":""},{"id":4328,"name":"Chopped Tomatoes","quantity":"800g","unit":""},{"id":4329,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":4330,"name":"Rosemary","quantity":"3 sprigs","unit":""},{"id":4331,"name":"Bay Leaves","quantity":"2","unit":""},{"id":4332,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":4333,"name":"Milk","quantity":"2 tbs","unit":""},{"id":4334,"name":"Paccheri Pasta","quantity":"600g","unit":""},{"id":4335,"name":"Parmesan Cheese","quantity":"Grated","unit":""}]},{"id":372,"title":"Air fryer patatas bravas","source":"seeded","protein_type":"vegetarian","prep_time_minutes":65,"instructions":"step 1\r\nSoak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.\r\n\r\nstep 2\r\nMeanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.\r\n\r\nstep 3\r\nOnce the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.","calories":285,"protein_g":6.0,"carbs_g":45.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/3m8yae1763257951.jpg","external_id":"53158","ingredients":[{"id":4336,"name":"Potatoes","quantity":"900g","unit":""},{"id":4337,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":4338,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4339,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":4340,"name":"Paprika","quantity":"1 tblsp","unit":""},{"id":4341,"name":"Tomato Puree","quantity":"1 tblsp","unit":""},{"id":4342,"name":"Tinned Tomatos","quantity":"225g","unit":""},{"id":4343,"name":"Basil Leaves","quantity":"To serve","unit":""}]},{"id":373,"title":"Algerian Flafla (Bell Pepper Salad)","source":"seeded","protein_type":"vegetarian","prep_time_minutes":60,"instructions":"Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.\r\n\r\nRemove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.\r\n\r\nHeat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.","calories":56,"protein_g":1.0,"carbs_g":5.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/tbj1bs1764118062.jpg","external_id":"53288","ingredients":[{"id":4344,"name":"Green Pepper","quantity":"3","unit":""},{"id":4345,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":4346,"name":"Red Onions","quantity":"1 tablespoon chopped","unit":""},{"id":4347,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":4348,"name":"Salt","quantity":"To taste","unit":""},{"id":4349,"name":"Pepper","quantity":"To taste","unit":""},{"id":4350,"name":"Plum Tomatoes","quantity":"1 Diced","unit":""}]},{"id":374,"title":"Aubergine & hummus grills","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"step 1\r\nLay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.\r\n\r\nstep 2\r\nSpread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.\r\n\r\nstep 3\r\nToss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more hummus and some pitta bread.","calories":470,"protein_g":12.0,"carbs_g":35.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/zub3s91764110535.jpg","external_id":"53278","ingredients":[{"id":4351,"name":"Aubergine","quantity":"2","unit":""},{"id":4352,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":4353,"name":"Bread","quantity":"3 sliced thinly","unit":""},{"id":4354,"name":"Hummus","quantity":"300g","unit":""},{"id":4355,"name":"Walnuts","quantity":"100g","unit":""},{"id":4356,"name":"Parsley","quantity":"40g","unit":""},{"id":4357,"name":"Cherry Tomatoes","quantity":"200g","unit":""},{"id":4358,"name":"Lemon","quantity":"Juice of 1/2","unit":""},{"id":4359,"name":"Extra Virgin Olive Oil","quantity":"Splash","unit":""}]},{"id":375,"title":"Aubergine couscous salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"step 1\r\nHeat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.\r\n\r\nstep 2\r\nMeanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.","calories":315,"protein_g":10.0,"carbs_g":32.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/02s6gc1763799560.jpg","external_id":"53267","ingredients":[{"id":4360,"name":"Aubergine","quantity":"1 sliced","unit":""},{"id":4361,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":4362,"name":"Couscous","quantity":"140g","unit":""},{"id":4363,"name":"Vegetable Stock","quantity":"225g","unit":""},{"id":4364,"name":"Cherry Tomatoes","quantity":"200g","unit":""},{"id":4365,"name":"Mint","quantity":"Handful","unit":""},{"id":4366,"name":"Goats Cheese","quantity":"100g","unit":""},{"id":4367,"name":"Lemon","quantity":"Juice of 1/2","unit":""}]},{"id":376,"title":"Avocado dip with new potatoes","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"step 1\r\nWhizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.\r\n\r\nstep 2\r\nBoil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.\r\n\r\nstep 3\r\nHeat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.","calories":800,"protein_g":16.0,"carbs_g":100.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/flrajf1762341295.jpg","external_id":"53107","ingredients":[{"id":4368,"name":"Avocado","quantity":"3 Large","unit":""},{"id":4369,"name":"Natural Yoghurt","quantity":"200g","unit":""},{"id":4370,"name":"Lime","quantity":"Zest and juice of 1","unit":""},{"id":4371,"name":"Lemon","quantity":"Juice of 1/2","unit":""},{"id":4372,"name":"Baby New Potatoes","quantity":"1.25kg","unit":""},{"id":4373,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":4374,"name":"Hot Chilli Powder","quantity":"1 teaspoon","unit":""},{"id":4375,"name":"Cumin Seeds","quantity":"1 teaspoon","unit":""},{"id":4376,"name":"Tortillas","quantity":"200g","unit":""}]},{"id":377,"title":"Baingan Bharta","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and\r\nkeep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get\r\nthe smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly\r\ncooked. You could also embed some garlic cloves in the baingan and then roast it.\r\n2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid\r\neasily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools\r\ndown.\r\n3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.\r\nUse natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.\r\n4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted\r\naubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.\r\n5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the\r\ncharcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will\r\nbecome. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is\r\ncooked, just like the way we do for Dal Tadka.\r\n6. Peel the skin from the roasted and smoked eggplant.\r\n7. Chop the cooked eggplant finely or you can even mash it.\r\n8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.\r\n9. Saute the onions till translucent. Don't brown them.\r\n10. Add chopped green chilies and saute for a minute.\r\n11. Add the chopped tomatoes and mix it well.\r\n12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.\r\n13. Now add the red chili powder. Stir and mix well.\r\n14. Add the chopped cooked baingan.\r\n15. Stir and mix the chopped baingan very well with the onion­tomato masala mixture.\r\n16. Season with salt. Stir and saute for some more 4 to 5 minutes more.\r\n17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with\r\nphulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.","calories":85,"protein_g":2.0,"carbs_g":8.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/urtpqw1487341253.jpg","external_id":"52807","ingredients":[{"id":4377,"name":"Aubergine","quantity":"1 large","unit":""},{"id":4378,"name":"Onion","quantity":"½ cup","unit":""},{"id":4379,"name":"Tomatoes","quantity":"1 cup","unit":""},{"id":4380,"name":"Garlic","quantity":"6 cloves","unit":""},{"id":4381,"name":"Green Chilli","quantity":"1","unit":""},{"id":4382,"name":"Red Chilli Powder","quantity":"¼ teaspoon","unit":""},{"id":4383,"name":"Oil","quantity":"1.5 tablespoon","unit":""},{"id":4384,"name":"Coriander Leaves","quantity":"1 tablespoon chopped","unit":""},{"id":4385,"name":"salt","quantity":"as required","unit":""}]},{"id":378,"title":"Beetroot & red cabbage sauerkraut","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"step 1\r\nTip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.\r\n\r\nstep 2\r\nPress the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.\r\n\r\nstep 3\r\nLeave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).\r\n\r\nstep 4\r\nCheck the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.","calories":75,"protein_g":2.0,"carbs_g":16.0,"sugar_g":11.0,"image_url":"https://www.themealdb.com/images/media/meals/ra2k8a1764365055.jpg","external_id":"53307","ingredients":[{"id":4386,"name":"Beetroot","quantity":"320g","unit":""},{"id":4387,"name":"Red Cabbage","quantity":"450g","unit":""},{"id":4388,"name":"Onion","quantity":"1 small","unit":""},{"id":4389,"name":"Caraway Seed","quantity":"2 tsp","unit":""},{"id":4390,"name":"Sea Salt","quantity":"1 tsp","unit":""}]},{"id":379,"title":"Beetroot latkes","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"step 1\r\nHeat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.\r\n\r\nstep 2\r\nHeat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.\r\n\r\nstep 3\r\nCombine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.","calories":124,"protein_g":5.0,"carbs_g":18.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/qwicc91764368097.jpg","external_id":"53313","ingredients":[{"id":4391,"name":"Rapeseed Oil","quantity":"1 tablespoon","unit":""},{"id":4392,"name":"Greek Yogurt","quantity":"4 tablespoons","unit":""},{"id":4393,"name":"Mint","quantity":"1/2 bag","unit":""},{"id":4394,"name":"Rocket","quantity":"150g","unit":""},{"id":4395,"name":"Cherry Tomatoes","quantity":"130g","unit":""},{"id":4396,"name":"Beetroot","quantity":"400g","unit":""},{"id":4397,"name":"Egg","quantity":"1 beaten","unit":""},{"id":4398,"name":"Plain Flour","quantity":"1 tablespoon","unit":""},{"id":4399,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":4400,"name":"Caraway Seed","quantity":"1 tsp","unit":""},{"id":4401,"name":"Ground Cumin","quantity":"1/2 teaspoon","unit":""},{"id":4402,"name":"Lemon","quantity":"Zest of 1","unit":""}]},{"id":380,"title":"Beetroot Soup (Borscht)","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Chop the beetroot, add water and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot.","calories":210,"protein_g":6.5,"carbs_g":32.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/zadvgb1699012544.jpg","external_id":"53078","ingredients":[{"id":4403,"name":"Beetroot","quantity":"3","unit":""},{"id":4404,"name":"Olive Oil","quantity":"4 tbs","unit":""},{"id":4405,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":4406,"name":"Water","quantity":"6 cups","unit":""},{"id":4407,"name":"Potatoes","quantity":"3","unit":""},{"id":4408,"name":"Cannellini Beans","quantity":"1 can","unit":""},{"id":4409,"name":"Dill","quantity":"Garnish","unit":""}]},{"id":381,"title":"Black Beans Hotpot","source":"seeded","protein_type":"vegetarian","prep_time_minutes":65,"instructions":"Add all the ingredients in the Instant pot, Lock the lid on and set the Instant Pot to High Pressure for 35 minutes. Once the beans are done cooking, let the pressure release naturally for 20 minutes before releasing the remaining pressure. Open and serve! \r\nLet the beans get cool completely before saving them in the fridge or freezer.","calories":250,"protein_g":13.0,"carbs_g":42.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/81ahfr1784394567.jpg","external_id":"53536","ingredients":[{"id":4410,"name":"Black Beans","quantity":"400g","unit":""},{"id":4411,"name":"Onion","quantity":"1 large","unit":""},{"id":4412,"name":"Green Pepper","quantity":"1","unit":""},{"id":4413,"name":"Red Pepper","quantity":"1","unit":""},{"id":4414,"name":"Celery","quantity":"1/3 cup","unit":""},{"id":4415,"name":"Garlic","quantity":"4 Cloves Crushed","unit":""},{"id":4416,"name":"Ground Cumin","quantity":"1 1/2 tsp","unit":""},{"id":4417,"name":"Oregano","quantity":"1 tablespoon","unit":""},{"id":4418,"name":"Salt","quantity":"1 1/2 tsp","unit":""},{"id":4419,"name":"Black Pepper","quantity":"2 tsp","unit":""},{"id":4420,"name":"Water","quantity":"5 Cups","unit":""}]},{"id":382,"title":"Braised stuffed cabbage","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"step 1\r\nHeat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.\r\n\r\nstep 2\r\nHeat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.\r\n\r\nstep 3\r\nSpoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.","calories":310,"protein_g":6.0,"carbs_g":45.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/z267f71764364072.jpg","external_id":"53305","ingredients":[{"id":4421,"name":"Cabbage Leaves","quantity":"6 large","unit":""},{"id":4422,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":4423,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4424,"name":"Rosemary","quantity":"2 tsp","unit":""},{"id":4425,"name":"Celery","quantity":"1 chopped","unit":""},{"id":4426,"name":"Basmati Rice","quantity":"140g","unit":""},{"id":4427,"name":"Cooked Chestnut","quantity":"140g","unit":""},{"id":4428,"name":"Cranberry","quantity":"50g","unit":""},{"id":4429,"name":"Vegetable Stock","quantity":"300ml","unit":""},{"id":4430,"name":"Balsamic Vinegar","quantity":"1 tablespoon","unit":""},{"id":4431,"name":"Clear Honey","quantity":"1 tsp","unit":""}]},{"id":383,"title":"Cabbage Soup (Shchi)","source":"seeded","protein_type":"vegetarian","prep_time_minutes":40,"instructions":"Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.\r\nAdd the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.\r\nAdd the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.\r\nAdd the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.\r\nAdd the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.\r\nemove and discard the bay leaf from the pot.\r\nServe topped with fresh sour cream and fresh dill.","calories":180,"protein_g":4.5,"carbs_g":28.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/60oc3k1699009846.jpg","external_id":"53077","ingredients":[{"id":4432,"name":"Unsalted Butter","quantity":"3 tbs","unit":""},{"id":4433,"name":"Onion","quantity":"1 large","unit":""},{"id":4434,"name":"Cabbage","quantity":"1 medium","unit":""},{"id":4435,"name":"Carrots","quantity":"1","unit":""},{"id":4436,"name":"Celery","quantity":"1","unit":""},{"id":4437,"name":"Bay Leaf","quantity":"1","unit":""},{"id":4438,"name":"Vegetable Stock","quantity":"8 cups","unit":""},{"id":4439,"name":"Potatoes","quantity":"2 large","unit":""},{"id":4440,"name":"Tomatoes","quantity":"2 large","unit":""},{"id":4441,"name":"Sour Cream","quantity":"Garnish","unit":""},{"id":4442,"name":"Dill","quantity":"Garnish","unit":""}]},{"id":384,"title":"Carrot and Bean Fritters","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"Pour the beans into the sieve, remove liquid.\r\nGrate carrots and add beans, Mix and mash together. Season with garlic, thyme, salt and pepper.\r\nForm the dough into round buns, dip them slightly into the bread crumbs, and press the fritters.\r\nFry fritters in hot oil for a short time until the fritters are browned.  Place on the greased or /baking paper-lined oven plate and bake at 200C for 10 minutes.","calories":220,"protein_g":7.0,"carbs_g":34.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/xjii2g1784836867.jpg","external_id":"53576","ingredients":[{"id":4443,"name":"Carrots","quantity":"400g","unit":""},{"id":4444,"name":"Canned Beans","quantity":"200g","unit":""},{"id":4445,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":4446,"name":"Flour","quantity":"1 tablespoon","unit":""},{"id":4447,"name":"Breadcrumbs","quantity":"1 cup","unit":""},{"id":4448,"name":"Thyme","quantity":"Pinch","unit":""},{"id":4449,"name":"Parsley","quantity":"Pinch","unit":""},{"id":4450,"name":"Salt","quantity":"Pinch","unit":""},{"id":4451,"name":"Pepper","quantity":"Pinch","unit":""},{"id":4452,"name":"Thyme","quantity":"Pinch","unit":""},{"id":4453,"name":"Oil","quantity":"Splash","unit":""}]},{"id":385,"title":"Chickpea Fajitas","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.\r\n\r\nMeanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.\r\n\r\nHeat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines. \r\n\r\nPut everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.","calories":420,"protein_g":11.0,"carbs_g":52.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/tvtxpq1511464705.jpg","external_id":"52870","ingredients":[{"id":4454,"name":"Chickpeas","quantity":"400g","unit":""},{"id":4455,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":4456,"name":"Paprika","quantity":"pinch","unit":""},{"id":4457,"name":"Tomatoes","quantity":"2 small cut chunks","unit":""},{"id":4458,"name":"Red Onions","quantity":"1 finely sliced","unit":""},{"id":4459,"name":"Red Wine Vinegar","quantity":"2 tsp","unit":""},{"id":4460,"name":"Avocado","quantity":"1","unit":""},{"id":4461,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":4462,"name":"Lime","quantity":"Chopped","unit":""},{"id":4463,"name":"Sour Cream","quantity":"100g","unit":""},{"id":4464,"name":"Harissa Spice","quantity":"2 tsp","unit":""},{"id":4465,"name":"Corn Tortillas","quantity":"4","unit":""},{"id":4466,"name":"Coriander","quantity":"to serve","unit":""}]},{"id":386,"title":"Chinese Tomato Egg Stir Fry","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:\r\nSlice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).\r\n\r\nMake the soft scrambled eggs:\r\nIn a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.\r\n\r\nCook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.\r\n\r\nStir-fry the tomatoes and seasonings:\r\nAdd the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.\r\n\r\nAdd eggs, stir-fry, and garnish:\r\nAdd the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.","calories":390,"protein_g":16.0,"carbs_g":45.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/rwvw8q1765660071.jpg","external_id":"53372","ingredients":[{"id":4467,"name":"Plum Tomatoes","quantity":"1 lb","unit":""},{"id":4468,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":4469,"name":"Eggs","quantity":"5 Large","unit":""},{"id":4470,"name":"Sesame Seed Oil","quantity":"1 tsp","unit":""},{"id":4471,"name":"Chicken Bouillon Powder","quantity":"2 tsp","unit":""},{"id":4472,"name":"Sugar","quantity":"2 tsp","unit":""},{"id":4473,"name":"Pepper","quantity":"1/2 tsp","unit":""},{"id":4474,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":4475,"name":"Spring Onions","quantity":"1","unit":""},{"id":4476,"name":"Jasmine Rice","quantity":"2 cups","unit":""}]},{"id":387,"title":"Chtitha Batata (Algerian Potato Stew)","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.\r\n\r\nHeat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.\r\n\r\nLadle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.","calories":260,"protein_g":5.0,"carbs_g":38.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/q8pu1k1764114334.jpg","external_id":"53283","ingredients":[{"id":4477,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":4478,"name":"Red Chilli","quantity":"1 small","unit":""},{"id":4479,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":4480,"name":"Paprika","quantity":"1 teaspoon","unit":""},{"id":4481,"name":"Black Pepper","quantity":"1/2 teaspoon","unit":""},{"id":4482,"name":"Cayenne Pepper","quantity":"1/2 teaspoon","unit":""},{"id":4483,"name":"Salt","quantity":"1/2 teaspoon","unit":""},{"id":4484,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":4485,"name":"New Potatoes","quantity":"2 Lbs","unit":""},{"id":4486,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":4487,"name":"Water","quantity":"Boiled","unit":""},{"id":4488,"name":"Salt","quantity":"To taste","unit":""}]},{"id":388,"title":"Cottage Cheese And Feta Stuffed Peppers","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"Cut the peppers lengthwise and remove the seeds.\r\nIn a bowl combine 3.5 oz (100 grams) Feta cheese, 7 oz (200 grams) cottage cheese, 1 tbsp chopped chives (optional), 1 tbsp chopped parsley (optional), 1/4 tsp salt (more or less to taste) and 1 tbsp lemon juice.\r\nFill the peppers with the mixture. Top with chopped chives and parsley.\r\nServe.","calories":160,"protein_g":11.0,"carbs_g":9.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/w0rsga1782683912.jpg","external_id":"53490","ingredients":[{"id":4489,"name":"Red Pepper","quantity":"4","unit":""},{"id":4490,"name":"Feta","quantity":"100g","unit":""},{"id":4491,"name":"Cottage Cheese","quantity":"200g","unit":""},{"id":4492,"name":"Chives","quantity":"1 tablespoon chopped","unit":""},{"id":4493,"name":"Parsley","quantity":"1 tablespoon chopped","unit":""},{"id":4494,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":4495,"name":"Lemon Juice","quantity":"1 tablespoon","unit":""}]},{"id":389,"title":"Creamy Aji green sauce","source":"seeded","protein_type":"vegetarian","prep_time_minutes":10,"instructions":"step 1\r\nPut all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.","calories":140,"protein_g":1.0,"carbs_g":3.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/81j8iu1782590903.jpg","external_id":"53480","ingredients":[{"id":4496,"name":"Coriander","quantity":"Bunch","unit":""},{"id":4497,"name":"Jalapeno","quantity":"2","unit":""},{"id":4498,"name":"Spring Onions","quantity":"2","unit":""},{"id":4499,"name":"Garlic","quantity":"1 clove","unit":""},{"id":4500,"name":"White Wine Vinegar","quantity":"1 tablespoon","unit":""},{"id":4501,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":4502,"name":"Cumin","quantity":"Pinch","unit":""},{"id":4503,"name":"Mayonnaise","quantity":"4 tablespoons","unit":""}]},{"id":390,"title":"Creamy Corn Soup Recipe","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.\r\nRemove from the heat. Puruée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.\r\nPour into bowls, garnish with cilantro and potato sticks.\r\nNotes\r\n\r\n*Fresh corn or frozen corn will work for this soup recipe. I usually use fresh corn, but I use organic corn kernels in the winter to make this soup.\r\n*To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.","calories":280,"protein_g":6.5,"carbs_g":35.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/yf5eyw1783804464.jpg","external_id":"53532","ingredients":[{"id":4504,"name":"Corn On The Cob","quantity":"4","unit":""},{"id":4505,"name":"Water","quantity":"6 cups","unit":""},{"id":4506,"name":"Chicken Stock Cube","quantity":"2","unit":""},{"id":4507,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":4508,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4509,"name":"Pepper","quantity":"1/2 tsp","unit":""},{"id":4510,"name":"Cilantro","quantity":"2 tablespoons","unit":""},{"id":4511,"name":"Potatoes","quantity":"1/2 cup","unit":""},{"id":4512,"name":"Scallions","quantity":"1/2 cup","unit":""},{"id":4513,"name":"Heavy Cream","quantity":"1 cup","unit":""}]},{"id":391,"title":"Crispy Eggplant","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.\r\n2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.\r\n3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.\r\n4. Heal oil in a large skillet over high heat.\r\n5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.","calories":320,"protein_g":9.0,"carbs_g":34.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/c7lzrl1683208757.jpg","external_id":"53072","ingredients":[{"id":4514,"name":"Egg Plants","quantity":"1 large","unit":""},{"id":4515,"name":"Breadcrumbs","quantity":"1 cup","unit":""},{"id":4516,"name":"Sesame Seed","quantity":"50g","unit":""},{"id":4517,"name":"Eggs","quantity":"2","unit":""},{"id":4518,"name":"Salt","quantity":"To taste","unit":""},{"id":4519,"name":"Pepper","quantity":"To taste","unit":""},{"id":4520,"name":"Vegetable Oil","quantity":"For frying","unit":""}]},{"id":392,"title":"Cucumber & fennel salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"step 1\r\nPut cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.\r\n\r\nstep 2\r\nMix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.","calories":160,"protein_g":3.5,"carbs_g":11.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/ei21r61764365935.jpg","external_id":"53309","ingredients":[{"id":4521,"name":"Cucumber","quantity":"1 large","unit":""},{"id":4522,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":4523,"name":"Fennel Bulb","quantity":"1 sliced","unit":""},{"id":4524,"name":"Sour Cream","quantity":"150ml","unit":""},{"id":4525,"name":"Lemon","quantity":"Juice of 1","unit":""},{"id":4526,"name":"White Wine Vinegar","quantity":"1 tablespoon","unit":""},{"id":4527,"name":"Dill","quantity":"Bunch","unit":""}]},{"id":393,"title":"Dal fry","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.\r\nCook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.\r\nIn a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.\r\nAdd tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.\r\nAdd cilantro and garam masala cook for about one minute.\r\nPour the seasoning over dal mix it well and cook for another minute.\r\nServe with Naan.","calories":240,"protein_g":9.5,"carbs_g":30.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wuxrtu1483564410.jpg","external_id":"52785","ingredients":[{"id":4528,"name":"Toor dal","quantity":"1 cup","unit":""},{"id":4529,"name":"Water","quantity":"2-1/2 cups","unit":""},{"id":4530,"name":"Salt","quantity":"1 tsp","unit":""},{"id":4531,"name":"Turmeric","quantity":"1/4 tsp","unit":""},{"id":4532,"name":"Ghee","quantity":"3 tbs","unit":""},{"id":4533,"name":"Chopped tomatoes","quantity":"1 cup","unit":""},{"id":4534,"name":"Cumin seeds","quantity":"1/2 tsp","unit":""},{"id":4535,"name":"Mustard Seeds","quantity":"1/2 tsp","unit":""},{"id":4536,"name":"Bay Leaf","quantity":"2","unit":""},{"id":4537,"name":"Green Chilli","quantity":"1 tbs chopped","unit":""},{"id":4538,"name":"Ginger","quantity":"2 tsp shredded","unit":""},{"id":4539,"name":"Cilantro","quantity":"2 tbs","unit":""},{"id":4540,"name":"Red Pepper","quantity":"1/2 tsp","unit":""},{"id":4541,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4542,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":4543,"name":"Garam Masala","quantity":"1/4 tsp","unit":""}]},{"id":394,"title":"Easy White Bean Soup","source":"seeded","protein_type":"vegetarian","prep_time_minutes":255,"instructions":"Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.\r\nChop one of the onions and leave the other one whole. Chop carrots.\r\nHeat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.\r\nRemove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.\r\nAdd more salt and pepper, if needed. Garnish with chopped parsley. Serve.","calories":310,"protein_g":14.0,"carbs_g":52.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/p5nzbk1782680889.jpg","external_id":"53486","ingredients":[{"id":4544,"name":"Cannellini Beans","quantity":"1 lb","unit":""},{"id":4545,"name":"Onions","quantity":"2 medium","unit":""},{"id":4546,"name":"Vegetable Oil","quantity":"2 tablespoons","unit":""},{"id":4547,"name":"Red Pepper","quantity":"2 medium","unit":""},{"id":4548,"name":"Tomato Puree","quantity":"1/3 cup","unit":""},{"id":4549,"name":"Carrots","quantity":"2 medium","unit":""},{"id":4550,"name":"Water","quantity":"6 cups","unit":""},{"id":4551,"name":"Dried Mint","quantity":"1 tsp","unit":""},{"id":4552,"name":"Thyme","quantity":"1/2 tsp","unit":""},{"id":4553,"name":"Summer Savoury","quantity":"1 tsp","unit":""},{"id":4554,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":4555,"name":"Salt","quantity":"1 tsp","unit":""},{"id":4556,"name":"Parsley","quantity":"Garnish","unit":""}]},{"id":395,"title":"Egg Drop Soup","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"In a wok add chicken broth and wait for it to boil.\r\nNext add salt, sugar, white pepper, sesame seed oil.\r\nWhen the chicken broth is boiling add the vegetables to the wok.\r\nTo thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.\r\nNext add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds\r\nServe the soup in a bowl and add the green onions on top.","calories":95,"protein_g":5.0,"carbs_g":7.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/1529446137.jpg","external_id":"52955","ingredients":[{"id":4557,"name":"Chicken Stock","quantity":"3 cups","unit":""},{"id":4558,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":4559,"name":"Sugar","quantity":"1/4 tsp","unit":""},{"id":4560,"name":"Pepper","quantity":"pinch","unit":""},{"id":4561,"name":"Sesame Seed Oil","quantity":"1 tsp","unit":""},{"id":4562,"name":"Peas","quantity":"1/3 cup","unit":""},{"id":4563,"name":"Mushrooms","quantity":"1/3 cup","unit":""},{"id":4564,"name":"Cornstarch","quantity":"1 tbs","unit":""},{"id":4565,"name":"Water","quantity":"2 tbs","unit":""},{"id":4566,"name":"Spring Onions","quantity":"1/4 cup","unit":""}]},{"id":396,"title":"Eggplant Adobo","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"1.\tSlice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2\"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.\r\n2.\tPeel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.\r\n3. Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.\r\n4. Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.\r\n5. Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side. Transfer to a plate with pork.\r\n6. Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.\r\n7. Top with garlic chips and serve with cooked white rice.","calories":260,"protein_g":7.5,"carbs_g":15.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/y7h0lq1683208991.jpg","external_id":"53073","ingredients":[{"id":4567,"name":"Egg Plants","quantity":"1 lb","unit":""},{"id":4568,"name":"Sugar","quantity":"2 tbs","unit":""},{"id":4569,"name":"Salt","quantity":"1 tsp","unit":""},{"id":4570,"name":"Pepper","quantity":"1 tsp","unit":""},{"id":4571,"name":"Garlic","quantity":"1 whole","unit":""},{"id":4572,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":4573,"name":"Ground Pork","quantity":"4 oz","unit":""},{"id":4574,"name":"Rice Vinegar","quantity":"3 tbs","unit":""},{"id":4575,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":4576,"name":"Bay Leaf","quantity":"2","unit":""}]},{"id":397,"title":"Empanadas Fritas de Queso","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.\r\n\r\nPreheat oven to 375 degrees F (190 degrees C).\r\n\r\nRoll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.\r\n\r\nBake in preheated oven until golden-brown, about 20 minutes.\r\n\r\nAlternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.","calories":420,"protein_g":12.0,"carbs_g":56.0,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/9tllzd1782853513.jpg","external_id":"53518","ingredients":[{"id":4577,"name":"All purpose flour","quantity":"3 Cups","unit":""},{"id":4578,"name":"Baking Powder","quantity":"1 tsp","unit":""},{"id":4579,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4580,"name":"Lard","quantity":"2 tablespoons","unit":""},{"id":4581,"name":"Milk","quantity":"1 cup","unit":""},{"id":4582,"name":"Egg","quantity":"1 beaten","unit":""},{"id":4583,"name":"Swiss Cheese","quantity":"1 cup","unit":""}]},{"id":398,"title":"Ezme","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"step 1\r\nPut the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.\r\n\r\nstep 2\r\nAdd red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.","calories":190,"protein_g":3.0,"carbs_g":14.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/pb6mj11763788331.jpg","external_id":"53254","ingredients":[{"id":4584,"name":"Tomato","quantity":"3 Large","unit":""},{"id":4585,"name":"Romano Pepper","quantity":"1 medium","unit":""},{"id":4586,"name":"Green Chilli","quantity":"1 medium","unit":""},{"id":4587,"name":"Onion","quantity":"1 small","unit":""},{"id":4588,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":4589,"name":"Parsley","quantity":"25g","unit":""},{"id":4590,"name":"Red Pepper Paste","quantity":"2 tablespoons","unit":""},{"id":4591,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":4592,"name":"Pomegranate Molasses","quantity":"2 tablespoons","unit":""},{"id":4593,"name":"Pul Biber","quantity":"1 tablespoon","unit":""},{"id":4594,"name":"Sumac","quantity":"2 tsp","unit":""},{"id":4595,"name":"Dried Mint","quantity":"1 tablespoon","unit":""},{"id":4596,"name":"Extra Virgin Olive Oil","quantity":"60 ml","unit":""}]},{"id":399,"title":"Falafel","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"step 1\r\nHeat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.\r\n\r\nstep 2\r\nMould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.","calories":220,"protein_g":8.0,"carbs_g":24.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/u5e9qq1763795441.jpg","external_id":"53266","ingredients":[{"id":4597,"name":"Sunflower Oil","quantity":"2 tablespoons","unit":""},{"id":4598,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4599,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":4600,"name":"Chickpeas","quantity":"400g","unit":""},{"id":4601,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":4602,"name":"Ground Coriander","quantity":"1 tsp","unit":""},{"id":4603,"name":"Parsley","quantity":"Handful","unit":""},{"id":4604,"name":"Egg","quantity":"1 beaten","unit":""}]},{"id":400,"title":"Falafel Pita Sandwich with Tahini Sauce","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.\r\n\r\nBake in the preheated oven until heated through, 8 to 10 minutes.\r\n\r\nWhile falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.\r\n\r\nCut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.","calories":515,"protein_g":18.2,"carbs_g":75.4,"sugar_g":6.1,"image_url":"https://www.themealdb.com/images/media/meals/ae6clc1760524712.jpg","external_id":"53091","ingredients":[{"id":4605,"name":"Falafel","quantity":"12","unit":""},{"id":4606,"name":"Tahini","quantity":"1/4 cup","unit":""},{"id":4607,"name":"Water","quantity":"1/4 cup","unit":""},{"id":4608,"name":"Lemon Juice","quantity":"2 tablespoons","unit":""},{"id":4609,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":4610,"name":"Paprika","quantity":"1/4 tsp","unit":""},{"id":4611,"name":"Pita Bread","quantity":"6","unit":""},{"id":4612,"name":"Lettuce","quantity":"1","unit":""},{"id":4613,"name":"Tomato","quantity":"1","unit":""},{"id":4614,"name":"Cucumber","quantity":"1/2","unit":""},{"id":4615,"name":"Dill Pickles","quantity":"1","unit":""},{"id":4616,"name":"Red Onions","quantity":"1/4","unit":""},{"id":4617,"name":"Harissa Spice","quantity":"3 tsp","unit":""}]},{"id":401,"title":"Flamiche","source":"seeded","protein_type":"vegetarian","prep_time_minutes":60,"instructions":"For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.\r\n02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.\r\n03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.\r\n04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.","calories":880,"protein_g":18.5,"carbs_g":55.0,"sugar_g":8.2,"image_url":"https://www.themealdb.com/images/media/meals/wssvvs1511785879.jpg","external_id":"52906","ingredients":[{"id":4618,"name":"Butter","quantity":"75g","unit":""},{"id":4619,"name":"Leek","quantity":"1kg","unit":""},{"id":4620,"name":"Salt","quantity":"½ tsp","unit":""},{"id":4621,"name":"Creme Fraiche","quantity":"300ml","unit":""},{"id":4622,"name":"Egg","quantity":"1","unit":""},{"id":4623,"name":"Egg Yolks","quantity":"3","unit":""},{"id":4624,"name":"Nutmeg","quantity":"¼ teaspoon","unit":""},{"id":4625,"name":"Plain Flour","quantity":"225g","unit":""},{"id":4626,"name":"Salt","quantity":"½ tsp","unit":""},{"id":4627,"name":"Butter","quantity":"60g","unit":""},{"id":4628,"name":"Lard","quantity":"60g","unit":""},{"id":4629,"name":"Cheddar Cheese","quantity":"50g","unit":""},{"id":4630,"name":"Water","quantity":"2 tbs","unit":""}]},{"id":402,"title":"Ful Medames","source":"seeded","protein_type":"vegetarian","prep_time_minutes":150,"instructions":"As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.\r\nServe the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.\r\nPass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.\r\nThe beans are eaten gently crushed with the fork, so that they absorb the dressing.\r\nOptional Garnishes\r\nPeel hard-boiled eggs—1 per person—to cut up in the bowl with the beans.\r\nTop the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.\r\nServe with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.\r\nAnother way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).\r\nIn Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.\r\nVariations\r\nA traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.\r\nIn Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.","calories":350,"protein_g":20.1,"carbs_g":50.3,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/lvn2d51598732465.jpg","external_id":"53025","ingredients":[{"id":4631,"name":"Broad Beans","quantity":"2 cups","unit":""},{"id":4632,"name":"Parsley","quantity":"1/3 cup","unit":""},{"id":4633,"name":"Olive Oil","quantity":"Dash","unit":""},{"id":4634,"name":"Lemons","quantity":"3","unit":""},{"id":4635,"name":"Garlic Clove","quantity":"4","unit":""},{"id":4636,"name":"Cumin","quantity":"Sprinking","unit":""}]},{"id":403,"title":"Gallo pinto","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent.  \r\nMix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes.\r\nAdd the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice. The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry. \r\nI prefer it not too dry, so I cook it for about 5 to 7 min.","calories":240,"protein_g":7.2,"carbs_g":45.1,"sugar_g":2.1,"image_url":"https://www.themealdb.com/images/media/meals/ytogg31784397116.jpg","external_id":"53541","ingredients":[{"id":4637,"name":"Black Beans","quantity":"2/3 Cup","unit":""},{"id":4638,"name":"Rice","quantity":"1 1/4 cup","unit":""},{"id":4639,"name":"Onion","quantity":"2 tablespoons","unit":""},{"id":4640,"name":"Pepper","quantity":"2 tablespoons","unit":""},{"id":4641,"name":"Cilantro","quantity":"2 tablespoons","unit":""},{"id":4642,"name":"Salsa Lizano","quantity":"1/2 tsp","unit":""},{"id":4643,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4644,"name":"Cumin","quantity":"1/2 tsp","unit":""},{"id":4645,"name":"Pepper","quantity":"1/4 tsp","unit":""}]},{"id":404,"title":"Gigantes Plaki","source":"seeded","protein_type":"vegetarian","prep_time_minutes":80,"instructions":"Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.\r\n\r\nHeat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.","calories":475,"protein_g":21.0,"carbs_g":65.2,"sugar_g":12.3,"image_url":"https://www.themealdb.com/images/media/meals/b79r6f1585566277.jpg","external_id":"53012","ingredients":[{"id":4646,"name":"Butter Beans","quantity":"400g","unit":""},{"id":4647,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":4648,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4649,"name":"Garlic Clove","quantity":"2 chopped","unit":""},{"id":4650,"name":"Tomato Puree","quantity":"2 tbs","unit":""},{"id":4651,"name":"Tomatoes","quantity":"800g","unit":""},{"id":4652,"name":"Sugar","quantity":"1 tbs","unit":""},{"id":4653,"name":"Dried Oregano","quantity":"1 tbs","unit":""},{"id":4654,"name":"Cinnamon","quantity":"Pinch","unit":""},{"id":4655,"name":"Chopped Parsley","quantity":"2 tbs","unit":""}]},{"id":405,"title":"Griddled aubergines with sesame dressing","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"step 1\r\nBrush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.\r\n\r\nstep 2\r\nMix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.","calories":238,"protein_g":8.1,"carbs_g":16.4,"sugar_g":7.2,"image_url":"https://www.themealdb.com/images/media/meals/yoj48r1763817100.jpg","external_id":"53274","ingredients":[{"id":4656,"name":"Aubergine","quantity":"2 large","unit":""},{"id":4657,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":4658,"name":"Greek Yogurt","quantity":"250g","unit":""},{"id":4659,"name":"Tahini Paste","quantity":"3  tablespoons","unit":""},{"id":4660,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":4661,"name":"Lemon","quantity":"Juice of 1","unit":""},{"id":4662,"name":"Coriander","quantity":"Handful","unit":""},{"id":4663,"name":"Parsley","quantity":"Handful","unit":""},{"id":4664,"name":"Mint","quantity":"Handful","unit":""}]},{"id":406,"title":"Grilled aubergines with spicy chickpeas & walnut sauce","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"step 1\r\nHeat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.\r\n\r\nstep 2\r\nArrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.\r\n\r\nstep 3\r\nMix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.","calories":360,"protein_g":12.3,"carbs_g":35.1,"sugar_g":10.2,"image_url":"https://www.themealdb.com/images/media/meals/ctw3ba1763788978.jpg","external_id":"53255","ingredients":[{"id":4665,"name":"Olive Oil","quantity":"4 tablespoons","unit":""},{"id":4666,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4667,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":4668,"name":"Ginger","quantity":"2cm piece","unit":""},{"id":4669,"name":"Ground Cumin","quantity":"1/2 teaspoon","unit":""},{"id":4670,"name":"Chickpeas","quantity":"400g","unit":""},{"id":4671,"name":"Tomato","quantity":"200g","unit":""},{"id":4672,"name":"Lemon","quantity":"Juice of 1/2","unit":""},{"id":4673,"name":"Aubergine","quantity":"2","unit":""},{"id":4674,"name":"Greek Yogurt","quantity":"200g","unit":""},{"id":4675,"name":"Garlic Clove","quantity":"1","unit":""},{"id":4676,"name":"Walnuts","quantity":"25g","unit":""},{"id":4677,"name":"Coriander","quantity":"Handful","unit":""}]},{"id":407,"title":"Grilled corn with garlic mayo & grated cheese","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"step 1\r\nBoil the corn cobs for 5 mins. Leave in the water until you’re ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.\r\n\r\nstep 2\r\nSeason the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.","calories":308,"protein_g":8.0,"carbs_g":32.5,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/k1if4d1782589892.jpg","external_id":"53478","ingredients":[{"id":4678,"name":"Corn On The Cob","quantity":"6","unit":""},{"id":4679,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":4680,"name":"Mayonnaise","quantity":"6 tablespoons","unit":""},{"id":4681,"name":"Parmesan","quantity":"4 tablespoons","unit":""},{"id":4682,"name":"Coriander","quantity":"2 tablespoons","unit":""},{"id":4683,"name":"Lime","quantity":"1","unit":""}]},{"id":408,"title":"Grilled eggplant with coconut milk","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":".  Prepare the eggplants for grilling by pricking them all over with a fork.  This is so it won’t burst during the grilling process as the natural water in it heats up.\r\n2.  Grill the eggplants, turning them over frequently to ensure even cooking.  Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.\r\n3.  Soak the grilled eggplant in a bowl of water to cool it down.  Peel the skin off the eggplant.  Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).\r\n 4.  In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.  Mix until the lemon powder and salt dissolve.  Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.  Pour the mixture over the eggplant.  Sprinkle the green onions over the eggplant and coconut milk.  Stir gently to combine.","calories":300,"protein_g":6.2,"carbs_g":28.0,"sugar_g":12.1,"image_url":"https://www.themealdb.com/images/media/meals/bopa2i1683209167.jpg","external_id":"53074","ingredients":[{"id":4684,"name":"Egg Plants","quantity":"6","unit":""},{"id":4685,"name":"Coconut Milk","quantity":"1 can","unit":""},{"id":4686,"name":"Lemon Juice","quantity":"1 tbs","unit":""},{"id":4687,"name":"Salt","quantity":"1 tsp","unit":""},{"id":4688,"name":"Red Pepper Flakes","quantity":"To taste","unit":""},{"id":4689,"name":"Onions","quantity":"4 Sticks","unit":""}]},{"id":409,"title":"Hodge Podge","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.\r\nIn a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.\r\nAdd milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.\r\nAdd dill and chives and let simmer for at least 10 minutes. Serve warm.","calories":570,"protein_g":11.4,"carbs_g":42.8,"sugar_g":14.2,"image_url":"https://www.themealdb.com/images/media/meals/xihv0c1764447887.jpg","external_id":"53340","ingredients":[{"id":4690,"name":"New Potatoes","quantity":"1 lb","unit":""},{"id":4691,"name":"Carrots","quantity":"1 lb","unit":""},{"id":4692,"name":"Green Beans","quantity":"1 cup","unit":""},{"id":4693,"name":"Peas","quantity":"1/2 cup","unit":""},{"id":4694,"name":"Dill","quantity":"1 tablespoon","unit":""},{"id":4695,"name":"Chives","quantity":"1 tablespoon","unit":""},{"id":4696,"name":"Milk","quantity":"3 Cups","unit":""},{"id":4697,"name":"Heavy Cream","quantity":"1/2 cup","unit":""},{"id":4698,"name":"Butter","quantity":"1/2 cup","unit":""},{"id":4699,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4700,"name":"Black Pepper","quantity":"1/4 tsp","unit":""}]},{"id":410,"title":"Jamaican Instant Pot Rice and Beans","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"Instructions\r\n \r\nSet Instant Pot to \"Sauté.\" Once Hot, add olive oil. Then add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.\r\nPress “Cancel” on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.\r\nPour undrained kidney beans on top of the rice mixture. Do not stir. Lay sprigs of thyme on top. Cover the Instant Pot, ensuring the valve is set to “Sealing.”\r\nPress “Manual” or “Pressure Cook” on the Instant Pot and set for High pressure for 6 minutes.\r\nOnce the pressure cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving valve to \"Venting\"\r\nOpen lid and remove thyme sprigs. Fluff rice with fork and Enjoy!\r\n\r\nStove Top Instructions\r\nHeat olive oil in a large pot over medium heat. Add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.\r\nAdd rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring mixture to a simmer.\r\nCover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.\r\nOpen the lid and remove the thyme. Fluff rice with fork. Enjoy.","calories":420,"protein_g":11.5,"carbs_g":72.0,"sugar_g":3.2,"image_url":"https://www.themealdb.com/images/media/meals/11bvtm1764795135.jpg","external_id":"53352","ingredients":[{"id":4701,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":4702,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4703,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":4704,"name":"Spring Onions","quantity":"2 chopped","unit":""},{"id":4705,"name":"Rice","quantity":"2 cups","unit":""},{"id":4706,"name":"Coconut Milk","quantity":"3/4 cup","unit":""},{"id":4707,"name":"Water","quantity":"3/4 cup","unit":""},{"id":4708,"name":"Salt","quantity":"1 1/2 tsp","unit":""},{"id":4709,"name":"Allspice","quantity":"1/2 tsp","unit":""},{"id":4710,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":4711,"name":"Kidney Beans","quantity":"450g","unit":""},{"id":4712,"name":"Thyme","quantity":"2 sprigs","unit":""}]},{"id":411,"title":"Jamaican Rice and Peas","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"Equipment\r\nDutch oven\r\n\r\nAdd rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.\r\nOnce boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.\r\nOpen the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.","calories":395,"protein_g":10.8,"carbs_g":68.5,"sugar_g":2.8,"image_url":"https://www.themealdb.com/images/media/meals/pkyvrn1764878267.jpg","external_id":"53357","ingredients":[{"id":4713,"name":"Rice","quantity":"2 cups","unit":""},{"id":4714,"name":"Coconut Milk","quantity":"380g","unit":""},{"id":4715,"name":"Kidney Beans","quantity":"450g","unit":""},{"id":4716,"name":"Water","quantity":"1 cup","unit":""},{"id":4717,"name":"Kosher Salt","quantity":"2 tsp","unit":""},{"id":4718,"name":"Ground Allspice","quantity":"1/2 tsp","unit":""},{"id":4719,"name":"Black Pepper","quantity":"1/4 tsp","unit":""},{"id":4720,"name":"Spring Onions","quantity":"3","unit":""},{"id":4721,"name":"Thyme","quantity":"2 sprigs","unit":""},{"id":4722,"name":"Scotch Bonnet","quantity":"1","unit":""}]},{"id":412,"title":"Kadu Borani","source":"seeded","protein_type":"vegetarian","prep_time_minutes":40,"instructions":"Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside.\r\n\r\nUsing the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground).\r\n\r\nAdd a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up.\r\n\r\nAdd the sugar and one cup of water. Turn the heat down and cook until the water has reduced.\r\n\r\nAdd 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd. At last, add some green chilli and serve!","calories":310,"protein_g":4.2,"carbs_g":48.0,"sugar_g":32.5,"image_url":"https://www.themealdb.com/images/media/meals/walmi81779552709.jpg","external_id":"53398","ingredients":[{"id":4723,"name":"Squash","quantity":"1 medium","unit":""},{"id":4724,"name":"Onion","quantity":"5 chopped","unit":""},{"id":4725,"name":"Green Chilli","quantity":"To taste","unit":""},{"id":4726,"name":"Oil","quantity":"Splash","unit":""},{"id":4727,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":4728,"name":"Garlic","quantity":"1 Bulb","unit":""},{"id":4729,"name":"Sugar","quantity":"7 tablespoons","unit":""},{"id":4730,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4731,"name":"Water","quantity":"2 cups","unit":""},{"id":4732,"name":"Yogurt","quantity":"4 tablespoons","unit":""}]},{"id":413,"title":"Kafteji","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"Peel potatoes and cut into 5cm cubes.\r\nPour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.\r\nCut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.\r\nIn the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.\r\nCut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.\r\nPour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.","calories":680,"protein_g":28.5,"carbs_g":74.0,"sugar_g":6.5,"image_url":"https://www.themealdb.com/images/media/meals/1bsv1q1560459826.jpg","external_id":"52971","ingredients":[{"id":4733,"name":"Potatoes","quantity":"5 Large","unit":""},{"id":4734,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":4735,"name":"Green Pepper","quantity":"1","unit":""},{"id":4736,"name":"Onions","quantity":"5","unit":""},{"id":4737,"name":"Ras el hanout","quantity":"1 tbs","unit":""},{"id":4738,"name":"Pumpkin","quantity":"500g","unit":""},{"id":4739,"name":"Eggs","quantity":"24 Skinned","unit":""},{"id":4740,"name":"Salt","quantity":"Pinch","unit":""},{"id":4741,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":414,"title":"Kaspressknödel - Cheese Dumplings","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"Step 1\r\nMix the cubed white bread with the milk, season with salt, and let the mixture rest for a while.\r\n\r\nStep 2\r\nNow add the shredded potatoes, the grated cheese, eggs, and parsley.\r\n\r\nStep 3\r\nMelt the butter and fry the cubed onions until golden brown in colour and put into the mixture.\r\n\r\nStep 4\r\nAdd the flour and gently knead the dough. Shape it into round dumplings, gently press them flat and fry them on both sides in butter until golden brown.\r\n\r\nStep 5\r\nServe in clear broth.","calories":550,"protein_g":16.0,"carbs_g":62.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/x26z3y1780155760.jpg","external_id":"53445","ingredients":[{"id":4742,"name":"Bread","quantity":"250g","unit":""},{"id":4743,"name":"Cheese","quantity":"250g","unit":""},{"id":4744,"name":"Eggs","quantity":"2","unit":""},{"id":4745,"name":"Salt","quantity":"Pinch","unit":""},{"id":4746,"name":"Parsley","quantity":"Pinch","unit":""},{"id":4747,"name":"Potatoes","quantity":"3","unit":""},{"id":4748,"name":"Flour","quantity":"100g","unit":""},{"id":4749,"name":"Milk","quantity":"250ml","unit":""},{"id":4750,"name":"Onion","quantity":"1 small","unit":""},{"id":4751,"name":"Butter","quantity":"For frying","unit":""}]},{"id":415,"title":"Kidney Bean Curry","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.\r\n\r\nAdd the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.\r\n\r\nTurn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.","calories":340,"protein_g":14.2,"carbs_g":52.0,"sugar_g":6.8,"image_url":"https://www.themealdb.com/images/media/meals/sywrsu1511463066.jpg","external_id":"52868","ingredients":[{"id":4752,"name":"Vegetable Oil","quantity":"1 tbls","unit":""},{"id":4753,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":4754,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":4755,"name":"Ginger","quantity":"1 part","unit":""},{"id":4756,"name":"Coriander","quantity":"1 Packet","unit":""},{"id":4757,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":4758,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":4759,"name":"Garam Masala","quantity":"2 tsp","unit":""},{"id":4760,"name":"Chopped Tomatoes","quantity":"400g","unit":""},{"id":4761,"name":"Kidney Beans","quantity":"400g","unit":""},{"id":4762,"name":"Basmati Rice","quantity":"to serve","unit":""}]},{"id":416,"title":"Koshari","source":"seeded","protein_type":"vegetarian","prep_time_minutes":40,"instructions":"Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).\r\nNow, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).  Keep covered and undisturbed for 5 minutes or so.\r\nNow make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.\r\nCover the chickpeas and warm in the microwave briefly before serving.\r\n\r\nMake the crispy onion topping. \r\n\r\nSprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.\r\nIn a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).","calories":520,"protein_g":15.5,"carbs_g":85.0,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/4er7mj1598733193.jpg","external_id":"53027","ingredients":[{"id":4763,"name":"Brown Lentils","quantity":"1 1/2 cups","unit":""},{"id":4764,"name":"Rice","quantity":"1 1/2 cups","unit":""},{"id":4765,"name":"Coriander","quantity":"1/2 tsp","unit":""},{"id":4766,"name":"Macaroni","quantity":"2 cups","unit":""},{"id":4767,"name":"Chickpeas","quantity":"Can","unit":""},{"id":4768,"name":"Onion","quantity":"1 large","unit":""},{"id":4769,"name":"Salt","quantity":"Sprinking","unit":""},{"id":4770,"name":"Vegetable Oil","quantity":"1/2 cup","unit":""}]},{"id":417,"title":"Lakror me Kungull Summer Squash Pie","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"1\r\nPreparation\r\nIn a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny.\r\n2\r\nIn a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.\r\n3\r\nScoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.\r\n4\r\nCooking\r\nBake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.\r\n5\r\nServing\r\nLeave to cool before slicing into squares and serving.","calories":310,"protein_g":9.0,"carbs_g":54.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/ae4rwb1779645576.jpg","external_id":"53407","ingredients":[{"id":4771,"name":"Squash","quantity":"2","unit":""},{"id":4772,"name":"Eggs","quantity":"2","unit":""},{"id":4773,"name":"Flour","quantity":"300g","unit":""},{"id":4774,"name":"Baking Powder","quantity":"1/4 tsp","unit":""},{"id":4775,"name":"Olive Oil","quantity":"Splash","unit":""}]},{"id":418,"title":"Leblebi Soup","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"Heat the oil in a large pot. Add the onion and cook until translucent.\r\nDrain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes.\r\nIn the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste.\r\nAdd the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.\r\nSeason to taste with salt, pepper and lemon juice and serve hot.","calories":280,"protein_g":10.5,"carbs_g":38.0,"sugar_g":4.1,"image_url":"https://www.themealdb.com/images/media/meals/x2fw9e1560460636.jpg","external_id":"52973","ingredients":[{"id":4776,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":4777,"name":"Onion","quantity":"1 medium finely diced","unit":""},{"id":4778,"name":"Chickpeas","quantity":"250g","unit":""},{"id":4779,"name":"Vegetable Stock","quantity":"1.5L","unit":""},{"id":4780,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":4781,"name":"Garlic","quantity":"5 cloves","unit":""},{"id":4782,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":4783,"name":"Harissa Spice","quantity":"1 tsp","unit":""},{"id":4784,"name":"Pepper","quantity":"Pinch","unit":""},{"id":4785,"name":"Lime","quantity":"1/2","unit":""}]},{"id":419,"title":"Liegeoise Salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"Scrub the potatoes well but don't peel them. Cut them into bite-size pieces. Add them to a large pan water and a pinch of salt. Bring it to a good boil. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature.\r\n\r\nTrim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in. Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process.\r\n\r\nAdd the bacon to a large non-stick pan and place it over medium heat. Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little.\r\n\r\nCombine the olive oil, vinegar and mustard. Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley and vinaigrette. Season with pepper and salt.\r\n\r\nStir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.","calories":410,"protein_g":14.5,"carbs_g":36.0,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/ji3mho1782499823.jpg","external_id":"53467","ingredients":[{"id":4786,"name":"Potatoes","quantity":"350g","unit":""},{"id":4787,"name":"Green Beans","quantity":"200g","unit":""},{"id":4788,"name":"Eggs","quantity":"2","unit":""},{"id":4789,"name":"Bacon","quantity":"125g","unit":""},{"id":4790,"name":"Onion","quantity":"2 tbs chopped","unit":""},{"id":4791,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":4792,"name":"White Wine Vinegar","quantity":"2 tablespoons","unit":""},{"id":4793,"name":"Mustard","quantity":"1 tsp","unit":""},{"id":4794,"name":"Parsley","quantity":"2 tablespoons","unit":""},{"id":4795,"name":"Pepper","quantity":"Pinch","unit":""},{"id":4796,"name":"Salt","quantity":"Pinch","unit":""}]},{"id":420,"title":"Matar Paneer","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Heat the oil in a frying pan over high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper.\r\nPut the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.","calories":310,"protein_g":14.5,"carbs_g":18.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/xxpqsy1511452222.jpg","external_id":"52865","ingredients":[{"id":4797,"name":"Sunflower Oil","quantity":"1 tbls","unit":""},{"id":4798,"name":"Paneer","quantity":"225g","unit":""},{"id":4799,"name":"Ginger","quantity":"2","unit":""},{"id":4800,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":4801,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":4802,"name":"Coriander","quantity":"1 tsp","unit":""},{"id":4803,"name":"Green Chilli","quantity":"1","unit":""},{"id":4804,"name":"Tomato","quantity":"4 large","unit":""},{"id":4805,"name":"Peas","quantity":"150g","unit":""},{"id":4806,"name":"Garam Masala","quantity":"1 tsp","unit":""},{"id":4807,"name":"Coriander","quantity":"Small bunch","unit":""},{"id":4808,"name":"Naan Bread","quantity":"to serve","unit":""}]},{"id":421,"title":"Molasses Baked Beans","source":"seeded","protein_type":"vegetarian","prep_time_minutes":540,"instructions":"Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water. Soak overnight.\r\nDrain and pour beans back into the pot with enough water to cover the beans by a couple of inches, cook for 30 minutes until they are tender but still firm. Drain beans, making sure to reserve cooking liquid, set aside.\r\nPreheat the oven to 325 °F (160 °C). While the oven is preheating, cook pork over medium-high heat in the Dutch Oven until fat is rendered and pork is beginning to brown, then add the onion cooking until tender.\r\nAdd the beans back to the pot, along with molasses, brown sugar, apple cider vinegar, ground mustard, salt and pepper and 3 cups (750 mL) of reserved bean water.\r\nBake uncovered for 3 to 5 hours until the beans are tender, and the sauce has thickened, and the edges of the pot get sticky.\r\n(Note: if beans get dry, add another cup of water.)","calories":420,"protein_g":18.0,"carbs_g":65.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/9tddhg1764443699.jpg","external_id":"53336","ingredients":[{"id":4809,"name":"Dried White Navy Beans","quantity":"2 cups","unit":""},{"id":4810,"name":"Bacon","quantity":"1/2 lb","unit":""},{"id":4811,"name":"Onion","quantity":"1 medium","unit":""},{"id":4812,"name":"Molasses","quantity":"1/2 cup","unit":""},{"id":4813,"name":"Brown Sugar","quantity":"1/4 cup","unit":""},{"id":4814,"name":"Cider Vinegar","quantity":"2 tablespoons","unit":""},{"id":4815,"name":"Mustard","quantity":"Ground","unit":""},{"id":4816,"name":"Salt","quantity":"To taste","unit":""},{"id":4817,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":422,"title":"Moroccan Carrot Soup","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"Step 1\r\nPreheat oven to 180° C.\r\nStep 2\r\nCombine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.\r\nStep 3\r\nPut the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.\r\nStep 4\r\nGrind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.\r\nStep 5\r\nHeat the carrot mixture in a non-stick pan. Add two cups of water and bring to a boil. Add garam masala powder and mix. Add salt and mix well.\r\nStep 6\r\nRemove from heat, add lemon juice and mix well.\r\nStep 7\r\nServe hot.","calories":110,"protein_g":2.5,"carbs_g":16.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/jcr46d1614763831.jpg","external_id":"53047","ingredients":[{"id":4818,"name":"Carrots","quantity":"6 chopped","unit":""},{"id":4819,"name":"Onion","quantity":"1 sliced","unit":""},{"id":4820,"name":"Garlic Clove","quantity":"4","unit":""},{"id":4821,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":4822,"name":"Coriander","quantity":"1/2 tsp","unit":""},{"id":4823,"name":"Olive Oil","quantity":"1 tbs","unit":""},{"id":4824,"name":"Garam Masala","quantity":"1/4 tsp","unit":""},{"id":4825,"name":"Lemon Juice","quantity":"1 tsp","unit":""}]},{"id":423,"title":"Mushroom & Chestnut Rotolo","source":"seeded","protein_type":"vegetarian","prep_time_minutes":60,"instructions":"Soak the dried mushrooms in 350ml boiling water and set aside until needed. Blitz ¾ of the chestnuts with 150ml water until creamy. Roughly chop the remaining chestnuts.\r\nHeat 2 tbsp olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more. Add the wild mushrooms, 2 tbsp oil and some seasoning. Cook for 3 mins until they begin to soften. Drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins more.\r\nWhisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce. Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy. Remove and discard the rosemary sprigs, then set the mixture aside.\r\nHeat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready. Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water. Using your fingers, carefully separate the sheets and transfer to a clean tea towel. Spread a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends. Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to serve from at the table. If you have any mushroom sauce remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta.\r\nPour the rest of the sauce over the top of the pasta, then bake for 10 mins or until the pasta no longer has any resistance when tested with a skewer.\r\nMeanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together. Scatter the rotolo with the crumbs and sage, then bake for another 10 mins, until the top is golden and the sage leaves are crispy. Leave to cool for 10 mins to allow the pasta to absorb the sauce, then drizzle with a little truffle oil, if you like, before taking your dish to the table.","calories":480,"protein_g":12.0,"carbs_g":52.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/ssyqwr1511451678.jpg","external_id":"52864","ingredients":[{"id":4826,"name":"Mushrooms","quantity":"30g","unit":""},{"id":4827,"name":"Chestnuts","quantity":"240g","unit":""},{"id":4828,"name":"Challots","quantity":"3","unit":""},{"id":4829,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":4830,"name":"Rosemary","quantity":"3 sprigs","unit":""},{"id":4831,"name":"Wild Mushrooms","quantity":"500g","unit":""},{"id":4832,"name":"Soy Sauce","quantity":"2 tblsp","unit":""},{"id":4833,"name":"White Wine","quantity":"125ml","unit":""},{"id":4834,"name":"Lasagne Sheets","quantity":"350g","unit":""},{"id":4835,"name":"Breadcrumbs","quantity":"4 tbsp","unit":""},{"id":4836,"name":"Sage","quantity":"1/2 handful","unit":""},{"id":4837,"name":"Truffle Oil","quantity":"to serve","unit":""}]},{"id":424,"title":"Nordic smørrebrød with asparagus and horseradish cream","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.\r\n\r\nTo make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy.\r\n\r\nRemove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.\r\n\r\nTo make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes.\r\n\r\nAdd ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw.\r\n\r\nPre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.\r\n\r\nTo serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish.","calories":410,"protein_g":11.0,"carbs_g":24.0,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/8a8fu01762772651.jpg","external_id":"53117","ingredients":[{"id":4838,"name":"Creme Fraiche","quantity":"150ml","unit":""},{"id":4839,"name":"Horseradish","quantity":"2 tblsp","unit":""},{"id":4840,"name":"Lemon Juice","quantity":"1 teaspoon","unit":""},{"id":4841,"name":"Salt","quantity":"Pinch","unit":""},{"id":4842,"name":"Pepper","quantity":"Pinch","unit":""},{"id":4843,"name":"Vegetable Oil","quantity":"Dash","unit":""},{"id":4844,"name":"Shallots","quantity":"2","unit":""},{"id":4845,"name":"Salt","quantity":"Pinch","unit":""},{"id":4846,"name":"White Asparagus","quantity":"8","unit":""},{"id":4847,"name":"Asparagus","quantity":"8","unit":""},{"id":4848,"name":"Rye Bread","quantity":"4 slices","unit":""},{"id":4849,"name":"Butter","quantity":"1 tblsp","unit":""},{"id":4850,"name":"västerbottensost cheese","quantity":"100g","unit":""},{"id":4851,"name":"Dill","quantity":"Sprinking","unit":""},{"id":4852,"name":"Salt","quantity":"Pinch","unit":""},{"id":4853,"name":"Black Pepper","quantity":"Pinch","unit":""}]},{"id":425,"title":"Pa Amb Tomaquet (Bread with Tomato)","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"Toast the bread slices -- either in a toaster, or by baking them in the oven at 400°F -- until crispy and golden.  (Toasting/baking time will totally depend on the type and thickness of your bread.)\r\n\r\nTake a clove of garlic and rub it cut-side-down all over the top of a slice of bread.\r\n\r\nTake a tomato half and rub it cut-side-down all over the top of the bread.\r\n\r\nDrizzle the bread evenly with a hint of olive oil.  Sprinkle with a pinch of salt.\r\n\r\nRepeat with the remaining slices of bread.  Then serve immediately while they're nice and warm!","calories":220,"protein_g":5.0,"carbs_g":28.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/lz9rw91779733434.jpg","external_id":"53417","ingredients":[{"id":4854,"name":"Bread","quantity":"2 sliced","unit":""},{"id":4855,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":4856,"name":"Tomato","quantity":"3 chopped","unit":""},{"id":4857,"name":"Extra Virgin Olive Oil","quantity":"Splash","unit":""},{"id":4858,"name":"Sea Salt","quantity":"To taste","unit":""}]},{"id":426,"title":"Papaya salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"Cut, peel and shred papaya. I used a hand julienne shredder. If you don't have a shredder, use a grater.\r\n\r\nPeel and shred carrots.\r\n\r\nCut green onions really small\r\nSlice tomatoes down the middle\r\nI then combined all ingredients\r\nI topped it with the peanuts","calories":130,"protein_g":3.5,"carbs_g":14.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/7ytdtz1784833420.jpg","external_id":"53573","ingredients":[{"id":4859,"name":"Green Papaya","quantity":"1/2","unit":""},{"id":4860,"name":"Lemon Juice","quantity":"1 tablespoon","unit":""},{"id":4861,"name":"Salt","quantity":"To taste","unit":""},{"id":4862,"name":"Carrots","quantity":"1","unit":""},{"id":4863,"name":"Cherry Tomatoes","quantity":"1 cup","unit":""},{"id":4864,"name":"Spring Onions","quantity":"1/2 cup","unit":""},{"id":4865,"name":"Roasted Peanut","quantity":"1/4 cup","unit":""},{"id":4866,"name":"Garlic","quantity":"1 tablespoon","unit":""}]},{"id":427,"title":"Patatas bravas","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"step 1\r\nHeat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.\r\n\r\nstep 2\r\nHeat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.","calories":320,"protein_g":5.0,"carbs_g":42.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/bvg8sn1763298713.jpg","external_id":"53172","ingredients":[{"id":4867,"name":"Olive Oil","quantity":"3  tablespoons","unit":""},{"id":4868,"name":"Onion","quantity":"1 small finely diced","unit":""},{"id":4869,"name":"Garlic","quantity":"2 cloves chopped","unit":""},{"id":4870,"name":"Tinned Tomatos","quantity":"225g","unit":""},{"id":4871,"name":"Tomato Puree","quantity":"1 tablespoon","unit":""},{"id":4872,"name":"Paprika","quantity":"2 teaspoon","unit":""},{"id":4873,"name":"Chilli Powder","quantity":"Pinch","unit":""},{"id":4874,"name":"Sugar","quantity":"Pinch","unit":""},{"id":4875,"name":"Parsley","quantity":"Chopped","unit":""},{"id":4876,"name":"Potatoes","quantity":"900g","unit":""},{"id":4877,"name":"Olive Oil","quantity":"2 tbsp","unit":""}]},{"id":428,"title":"Pisto con huevos","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"step 1\r\nHeat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.\r\n\r\nstep 2\r\nNext, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.\r\n\r\nstep 3\r\nMix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.\r\n\r\nstep 4\r\nCarefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving","calories":280,"protein_g":11.0,"carbs_g":16.0,"sugar_g":10.0,"image_url":"https://www.themealdb.com/images/media/meals/0nswfe1763279040.jpg","external_id":"53160","ingredients":[{"id":4878,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":4879,"name":"Onion","quantity":"2","unit":""},{"id":4880,"name":"Garlic Clove","quantity":"4 Chopped","unit":""},{"id":4881,"name":"Mixed peppers","quantity":"5","unit":""},{"id":4882,"name":"Oregano","quantity":"1 teaspoon","unit":""},{"id":4883,"name":"Thyme","quantity":"Sprigs of fresh","unit":""},{"id":4884,"name":"Bay Leaves","quantity":"4 leaves","unit":""},{"id":4885,"name":"Courgettes","quantity":"2 chopped","unit":""},{"id":4886,"name":"Aubergine","quantity":"1 chopped","unit":""},{"id":4887,"name":"Tomato","quantity":"4 large","unit":""},{"id":4888,"name":"Egg","quantity":"4 large","unit":""},{"id":4889,"name":"Parsley","quantity":"Handful","unit":""}]},{"id":429,"title":"Pomegranate salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"step 1\r\nCombine the olive oil, lemon juice, honey and thyme leaves in a large bowl. Season well, then tip in the lettuce, tomatoes, spring onions and chilli, and toss to combine.\r\n\r\nstep 2\r\nScoop out the pomegranate seeds over a bowl and remove any white membrane. Arrange the dressed salad on a platter, then scatter over the pomegranate seeds and feta.","calories":230,"protein_g":5.0,"carbs_g":14.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/fqpqml1764359125.jpg","external_id":"53297","ingredients":[{"id":4890,"name":"Olive Oil","quantity":"60 ml","unit":""},{"id":4891,"name":"Lemon Juice","quantity":"2 tablespoons","unit":""},{"id":4892,"name":"Honey","quantity":"1 tablespoon","unit":""},{"id":4893,"name":"Thyme","quantity":"2 sprigs","unit":""},{"id":4894,"name":"Baby Lettuce Leaves","quantity":"100g","unit":""},{"id":4895,"name":"Cherry Tomatoes","quantity":"250g","unit":""},{"id":4896,"name":"Spring Onions","quantity":"3 chopped","unit":""},{"id":4897,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":4898,"name":"Pomegranate","quantity":"1","unit":""},{"id":4899,"name":"Feta","quantity":"50g","unit":""}]},{"id":430,"title":"Potato Salad (Olivier Salad)","source":"seeded","protein_type":"vegetarian","prep_time_minutes":40,"instructions":"Cut the potatoes and carrots into small uniform cubes.\r\nPlace them in a large pot and fill with water.\r\nAdd salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.\r\nMeanwhile, cut the sausage and pickles into small cubes, and chop the green onions.\r\nCut the hard-boiled eggs into small cubes as well.\r\nIf using fresh dill, chop them as well.\r\nIn a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.\r\nAdd mayo and dill and mix until well combined.\r\nSalt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.","calories":450,"protein_g":14.5,"carbs_g":38.2,"sugar_g":5.1,"image_url":"https://www.themealdb.com/images/media/meals/ebvuir1699013665.jpg","external_id":"53081","ingredients":[{"id":4900,"name":"Potatoes","quantity":"4","unit":""},{"id":4901,"name":"Carrots","quantity":"3","unit":""},{"id":4902,"name":"Salt","quantity":"1 tbs","unit":""},{"id":4903,"name":"White Wine Vinegar","quantity":"1/2 tbs","unit":""},{"id":4904,"name":"Eggs","quantity":"4","unit":""},{"id":4905,"name":"Sausages","quantity":"7 oz","unit":""},{"id":4906,"name":"Dill","quantity":"4 oz","unit":""},{"id":4907,"name":"Peas","quantity":"1 can","unit":""},{"id":4908,"name":"Onions","quantity":"4","unit":""},{"id":4909,"name":"Mayonnaise","quantity":"1 cup","unit":""}]},{"id":431,"title":"Provençal Omelette Cake","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"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.","calories":380,"protein_g":18.0,"carbs_g":14.2,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/qwtrtp1511799242.jpg","external_id":"52921","ingredients":[{"id":4910,"name":"Eggs","quantity":"10","unit":""},{"id":4911,"name":"Olive Oil","quantity":"1 tbs","unit":""},{"id":4912,"name":"Courgettes","quantity":"2 finely chopped","unit":""},{"id":4913,"name":"Spring Onions","quantity":"3 finely chopped","unit":""},{"id":4914,"name":"Red Pepper","quantity":"4","unit":""},{"id":4915,"name":"Garlic Clove","quantity":"1 clove peeled crushed","unit":""},{"id":4916,"name":"Red Chilli","quantity":"1","unit":""},{"id":4917,"name":"Cream Cheese","quantity":"300g","unit":""},{"id":4918,"name":"Milk","quantity":"6 tblsp","unit":""},{"id":4919,"name":"Chives","quantity":"4 tbs","unit":""},{"id":4920,"name":"Basil","quantity":"2 tbs","unit":""},{"id":4921,"name":"Rocket","quantity":"to serve","unit":""},{"id":4922,"name":"Parmesan","quantity":"to serve","unit":""}]},{"id":432,"title":"Ratatouille","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.\r\nScore a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.\r\nSet a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.\r\nTear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.","calories":220,"protein_g":4.1,"carbs_g":18.5,"sugar_g":9.2,"image_url":"https://www.themealdb.com/images/media/meals/wrpwuu1511786491.jpg","external_id":"52908","ingredients":[{"id":4923,"name":"Aubergine","quantity":"2 large","unit":""},{"id":4924,"name":"Courgettes","quantity":"4","unit":""},{"id":4925,"name":"Yellow Pepper","quantity":"2","unit":""},{"id":4926,"name":"Tomato","quantity":"4 large","unit":""},{"id":4927,"name":"Olive Oil","quantity":"5 tbs","unit":""},{"id":4928,"name":"Basil","quantity":"Bunch","unit":""},{"id":4929,"name":"Onion","quantity":"1 medium","unit":""},{"id":4930,"name":"Garlic Clove","quantity":"3 finely chopped","unit":""},{"id":4931,"name":"Red Wine Vinegar","quantity":"1 tsp","unit":""},{"id":4932,"name":"Sugar","quantity":"1 tsp","unit":""}]},{"id":433,"title":"Ribollita","source":"seeded","protein_type":"vegetarian","prep_time_minutes":60,"instructions":"Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.\r\nHeat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.\r\nFish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.\r\nPut the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.","calories":390,"protein_g":13.0,"carbs_g":52.0,"sugar_g":6.5,"image_url":"https://www.themealdb.com/images/media/meals/xrrwpx1487347049.jpg","external_id":"52811","ingredients":[{"id":4933,"name":"Olive Oil","quantity":"5 tablespoons","unit":""},{"id":4934,"name":"Onion","quantity":"1 chopped","unit":""},{"id":4935,"name":"Carrots","quantity":"1 chopped","unit":""},{"id":4936,"name":"Celery","quantity":"1 stalk chopped","unit":""},{"id":4937,"name":"Garlic","quantity":"1 tablespoon minced","unit":""},{"id":4938,"name":"Cannellini Beans","quantity":"2 cups","unit":""},{"id":4939,"name":"Canned tomatoes","quantity":"1","unit":""},{"id":4940,"name":"Water","quantity":"4 cups","unit":""},{"id":4941,"name":"Rosemary","quantity":"1 fresh sprig","unit":""},{"id":4942,"name":"Thyme","quantity":"1 fresh sprig","unit":""},{"id":4943,"name":"Kale","quantity":"1 pound chopped","unit":""},{"id":4944,"name":"Wholegrain Bread","quantity":"4 thick slices","unit":""},{"id":4945,"name":"Red Onions","quantity":"1 thinly sliced","unit":""},{"id":4946,"name":"Parmesan","quantity":"½ cup freshly grated","unit":""}]},{"id":434,"title":"Rice and Beans","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them. Simmer until rice is tender. Remove pepper before serving.","calories":510,"protein_g":11.2,"carbs_g":62.4,"sugar_g":4.2,"image_url":"https://www.themealdb.com/images/media/meals/j8c1d51782772399.jpg","external_id":"53506","ingredients":[{"id":4947,"name":"Kidney Beans","quantity":"1/2 bag","unit":""},{"id":4948,"name":"Coconut Milk","quantity":"1 Can","unit":""},{"id":4949,"name":"Onion","quantity":"1 Diced","unit":""},{"id":4950,"name":"Scotch Bonnet","quantity":"3","unit":""},{"id":4951,"name":"Black Pepper","quantity":"1 tablespoon","unit":""},{"id":4952,"name":"Salt","quantity":"1/2 tbs","unit":""}]},{"id":435,"title":"Roast aubergine with goat's cheese & toasted flatbread","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"step 1\r\nHeat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.\r\n\r\nstep 2\r\nFor the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.\r\n\r\nstep 3\r\nScatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.","calories":320,"protein_g":7.5,"carbs_g":28.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/iydbwy1763816111.jpg","external_id":"53273","ingredients":[{"id":4953,"name":"Aubergine","quantity":"2 sliced","unit":""},{"id":4954,"name":"Extra Virgin Olive Oil","quantity":"3  tablespoons","unit":""},{"id":4955,"name":"Cherry Tomatoes","quantity":"12","unit":""},{"id":4956,"name":"Pita Bread","quantity":"1","unit":""},{"id":4957,"name":"Balsamic Vinegar","quantity":"3  tablespoons","unit":""},{"id":4958,"name":"Mint","quantity":"Handful","unit":""},{"id":4959,"name":"Shallots","quantity":"1 chopped","unit":""},{"id":4960,"name":"Shallots","quantity":"1 sliced","unit":""},{"id":4961,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":4962,"name":"Goats Cheese","quantity":"50g","unit":""},{"id":4963,"name":"Rocket","quantity":"Handful","unit":""}]},{"id":436,"title":"Roasted Eggplant With Tahini, Pine Nuts, and Lentils","source":"seeded","protein_type":"vegetarian","prep_time_minutes":55,"instructions":"For the Lentils: Adjust oven rack to center position and preheat oven to 450°F 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.","calories":410,"protein_g":16.5,"carbs_g":55.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/ysqrus1487425681.jpg","external_id":"52816","ingredients":[{"id":4964,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":4965,"name":"Carrots","quantity":"2 small cut into chunks","unit":""},{"id":4966,"name":"Celery","quantity":"2 small stalks","unit":""},{"id":4967,"name":"Onion","quantity":"1 medium finely diced","unit":""},{"id":4968,"name":"Garlic","quantity":"6 medium cloves sliced","unit":""},{"id":4969,"name":"Brown Lentils","quantity":"12 ounces (340g)","unit":""},{"id":4970,"name":"Bay Leaves","quantity":"2","unit":""},{"id":4971,"name":"Water","quantity":"4 cups","unit":""},{"id":4972,"name":"Salt","quantity":"Pinch","unit":""},{"id":4973,"name":"Apple Cider Vinegar","quantity":"2 teaspoons (10ml)","unit":""},{"id":4974,"name":"Pepper","quantity":"Pinch","unit":""},{"id":4975,"name":"Egg Plants","quantity":"2 large","unit":""},{"id":4976,"name":"Rosemary","quantity":"4 sprigs","unit":""},{"id":4977,"name":"Pine nuts","quantity":"1/4 cup","unit":""},{"id":4978,"name":"Parsley","quantity":"2 tablespoons","unit":""}]},{"id":437,"title":"Sauerkraut pierogi","source":"seeded","protein_type":"vegetarian","prep_time_minutes":90,"instructions":"step 1\r\nFirst, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.\r\n\r\nstep 2\r\nTo make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.\r\n\r\nstep 3\r\nAdd the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.\r\n\r\nstep 4\r\nTo make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.\r\n\r\nstep 5\r\nFlour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.\r\n\r\nstep 6\r\nUsing a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.\r\n\r\nstep 7\r\nHave a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.\r\n\r\nstep 8\r\nBring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.\r\n\r\nstep 9\r\nDrain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.","calories":480,"protein_g":10.2,"carbs_g":68.0,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/ckbx1h1764123606.jpg","external_id":"53296","ingredients":[{"id":4979,"name":"Sunflower Oil","quantity":"1 tablespoon","unit":""},{"id":4980,"name":"Shallots","quantity":"2","unit":""},{"id":4981,"name":"Sauerkraut","quantity":"150g","unit":""},{"id":4982,"name":"Hispi (sweetheart) Cabbage","quantity":"150g","unit":""},{"id":4983,"name":"Egg","quantity":"1 large","unit":""},{"id":4984,"name":"Vegetable Oil","quantity":"1/2 tbs","unit":""},{"id":4985,"name":"Plain Flour","quantity":"350g","unit":""},{"id":4986,"name":"Vegetable Oil","quantity":"For frying","unit":""},{"id":4987,"name":"Shallots","quantity":"2","unit":""},{"id":4988,"name":"Plain Flour","quantity":"Dusting","unit":""},{"id":4989,"name":"Butter","quantity":"45g","unit":""},{"id":4990,"name":"Sour Cream","quantity":"60 ml","unit":""}]},{"id":438,"title":"Sauerkraut pierogii","source":"seeded","protein_type":"vegetarian","prep_time_minutes":90,"instructions":"step 1\r\nFirst, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.\r\n\r\nstep 2\r\nTo make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.\r\n\r\nstep 3\r\nAdd the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.\r\n\r\nstep 4\r\nTo make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.\r\n\r\nstep 5\r\nFlour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.\r\n\r\nstep 6\r\nUsing a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.\r\n\r\nstep 7\r\nHave a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.\r\n\r\nstep 8\r\nBring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.\r\n\r\nstep 9\r\nDrain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.","calories":480,"protein_g":10.2,"carbs_g":68.0,"sugar_g":4.5,"image_url":"https://www.themealdb.com/images/media/meals/gqlxgc1764368767.jpg","external_id":"53314","ingredients":[{"id":4991,"name":"Sunflower Oil","quantity":"1 tablespoon","unit":""},{"id":4992,"name":"Shallots","quantity":"2 chopped","unit":""},{"id":4993,"name":"Sauerkraut","quantity":"150g","unit":""},{"id":4994,"name":"Hispi (sweetheart) Cabbage","quantity":"150g","unit":""},{"id":4995,"name":"Egg","quantity":"1 beaten","unit":""},{"id":4996,"name":"Vegetable Oil","quantity":"1/2 tbs","unit":""},{"id":4997,"name":"Plain Flour","quantity":"350g","unit":""},{"id":4998,"name":"Vegetable Oil","quantity":"For frying","unit":""},{"id":4999,"name":"Shallots","quantity":"2 sliced","unit":""},{"id":5000,"name":"Plain Flour","quantity":"Dusting","unit":""},{"id":5001,"name":"Butter","quantity":"45g","unit":""},{"id":5002,"name":"Sour Cream","quantity":"60 ml","unit":""}]},{"id":439,"title":"Shakshuka","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.\r\n\r\nUsing the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.","calories":280,"protein_g":12.5,"carbs_g":16.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/g373701551450225.jpg","external_id":"52963","ingredients":[{"id":5003,"name":"Olive Oil","quantity":"1 tbs","unit":""},{"id":5004,"name":"Red Onions","quantity":"2 chopped","unit":""},{"id":5005,"name":"Red Chilli","quantity":"1 finely chopped","unit":""},{"id":5006,"name":"Garlic","quantity":"1 clove","unit":""},{"id":5007,"name":"Coriander","quantity":"Chopped","unit":""},{"id":5008,"name":"Cherry Tomatoes","quantity":"800g","unit":""},{"id":5009,"name":"Caster Sugar","quantity":"1 tbs","unit":""},{"id":5010,"name":"Eggs","quantity":"4","unit":""},{"id":5011,"name":"Feta","quantity":"Spinkling","unit":""}]},{"id":440,"title":"Shopska Salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":10,"instructions":"Combine vegetables in a bowl and sprinkle salt on top. Let it stand for 5 minutes. Add the oil. Top with feta and parsley. Serve.","calories":185,"protein_g":4.5,"carbs_g":9.2,"sugar_g":5.8,"image_url":"https://www.themealdb.com/images/media/meals/bqx8mc1782684286.jpg","external_id":"53491","ingredients":[{"id":5012,"name":"Cucumber","quantity":"1 sliced","unit":""},{"id":5013,"name":"Tomatoes","quantity":"3 Cups","unit":""},{"id":5014,"name":"Red Onions","quantity":"1/4","unit":""},{"id":5015,"name":"Green Pepper","quantity":"1 chopped","unit":""},{"id":5016,"name":"Salt","quantity":"1 tsp","unit":""},{"id":5017,"name":"Olive Oil","quantity":"1/4 cup","unit":""},{"id":5018,"name":"Feta","quantity":"1/3 cup","unit":""},{"id":5019,"name":"Parsley","quantity":"2 tbs chopped","unit":""}]},{"id":441,"title":"Sichuan Eggplant","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.\r\n\r\n*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)\r\n\r\n**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.\r\n\r\nPrep eggplant, chili sauce, cornstarch slurry, vinegar and scallions:\r\nBegin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.\r\n\r\nIn a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.\r\n\r\nIn a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.\r\n\r\nIn a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.\r\n\r\nLastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.\r\n\r\nSauté eggplant:\r\nPlace the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.\r\n\r\nAdd the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:\r\nuntil fragrant, about 30 seconds.\r\n\r\nAdd the chicken stock mixture:\r\nturn the heat to medium-low and simmer for 90 seconds.\r\n\r\nAdd the cornstarch mixture:\r\nand stir together until the sauce thickens a bit.\r\n\r\nAdd the scallions and vinegar:\r\nand cook for 15 seconds to diffuse their harsh flavors a bit.\r\n\r\nGarnish with cilantro and serve.","calories":220,"protein_g":3.8,"carbs_g":18.5,"sugar_g":10.2,"image_url":"https://www.themealdb.com/images/media/meals/1oz4nb1765687990.jpg","external_id":"53374","ingredients":[{"id":5020,"name":"Egg Plants","quantity":"1.5 pounds sliced","unit":""},{"id":5021,"name":"Peanut Oil","quantity":"2 tablespoons","unit":""},{"id":5022,"name":"Chicken Stock","quantity":"1/4 cup","unit":""},{"id":5023,"name":"Sugar","quantity":"2 tsp","unit":""},{"id":5024,"name":"Soy Sauce","quantity":"1/2 tsp","unit":""},{"id":5025,"name":"Chilli Bean Paste","quantity":"1 ½ tbsp","unit":""},{"id":5026,"name":"Sichuan Pepper","quantity":"2 tsp","unit":""},{"id":5027,"name":"Ginger","quantity":"2 tsp","unit":""},{"id":5028,"name":"Garlic","quantity":"5 cloves","unit":""},{"id":5029,"name":"Cornstarch","quantity":"1 tsp","unit":""},{"id":5030,"name":"Apple Cider Vinegar","quantity":"2 tsp","unit":""},{"id":5031,"name":"Scallions","quantity":"4 Chopped","unit":""},{"id":5032,"name":"Cilantro","quantity":"Garnish","unit":""}]},{"id":442,"title":"Sichuan Style Stir-Fried Chinese Long Beans","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.\r\nIf you don't have a wok, use a sturdy, large sauté pan that has at least a two-inch lip.","calories":140,"protein_g":2.1,"carbs_g":8.0,"sugar_g":3.2,"image_url":"https://www.themealdb.com/images/media/meals/i0610h1765659464.jpg","external_id":"53371","ingredients":[{"id":5033,"name":"Chinese Long Beans","quantity":"1/2 lb","unit":""},{"id":5034,"name":"Peanut Oil","quantity":"1 tablespoon","unit":""},{"id":5035,"name":"Dried Chillies","quantity":"6","unit":""},{"id":5036,"name":"Sichuan Pepper","quantity":"1 tsp","unit":""},{"id":5037,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":5038,"name":"Sugar","quantity":"1/2 tsp","unit":""},{"id":5039,"name":"Sesame Seed Oil","quantity":"1 tablespoon","unit":""},{"id":5040,"name":"Soy Sauce","quantity":"Splash","unit":""}]},{"id":443,"title":"Silken Tofu with Sesame Soy Sauce","source":"seeded","protein_type":"vegetarian","prep_time_minutes":10,"instructions":"Prepare the tofu: \r\nDrain the tofu and gently remove it from its packaging onto a large plate. Carefully slice the tofu into 1/2-inch slabs widthwise. With the palm of your hands, gently push the sliced tofu sidewise so that they fan out over the plate.\r\n\r\nGarnish with toppings and serve:\r\nDrizzle the soy sauce and sesame sauce on top. Then garnish it with scallions and sesame seeds, and serve.\r\n\r\nTightly cover leftovers and refrigerate for up to 2 days. You can enjoy it cold straight out of the fridge or you can reheat it by microwaving in 30-second increments until warmed through","calories":160,"protein_g":10.5,"carbs_g":5.2,"sugar_g":2.1,"image_url":"https://www.themealdb.com/images/media/meals/j9nray1765657692.jpg","external_id":"53369","ingredients":[{"id":5041,"name":"Silken Tofu","quantity":"16 ounces","unit":""},{"id":5042,"name":"Soy Sauce","quantity":"3  tablespoons","unit":""},{"id":5043,"name":"Chinese Sesame Sauce","quantity":"2 tablespoons","unit":""},{"id":5044,"name":"Scallions","quantity":"1 sliced","unit":""},{"id":5045,"name":"Sesame Seed","quantity":"2 tsp","unit":""}]},{"id":444,"title":"Smoky Lentil Chili with Squash","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. I added a fresh little sage I had in the fridge, but it’s unnecessary. Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.\r\nMeanwhile, rinse the lentils and cover them with water. Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender. Drain and set aside.\r\nWhile the lentils are cooking heat the 1 Tbsp. of oil on low in a medium pot. Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften. Add the garlic next along with the cumin and coriander, cooking for a few more minutes. Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano. Next add the can of tomatoes, the water or stock, and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up. You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.\r\nAdd the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.\r\nServe with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.\r\n\r\nSIMPLE CASHEW SOUR CREAM\r\n\r\n1 Cup Raw Unsalted Cashews\r\nPinch Sea Salt\r\n1 tsp. Apple Cider Vinegar\r\nWater\r\n\r\nBring some water to the boil, and use it to soak the cashews for at least four hours. Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster.\r\nAfter the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.\r\nAdd a pinch of sea salt and vinegar (or lemon juice).","calories":420,"protein_g":16.8,"carbs_g":48.5,"sugar_g":9.5,"image_url":"https://www.themealdb.com/images/media/meals/uwxqwy1483389553.jpg","external_id":"52784","ingredients":[{"id":5046,"name":"Olive Oil","quantity":"1 tbls","unit":""},{"id":5047,"name":"Onion","quantity":"1","unit":""},{"id":5048,"name":"Leek","quantity":"1 chopped","unit":""},{"id":5049,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":5050,"name":"Cumin","quantity":"4 tsp ground","unit":""},{"id":5051,"name":"Coriander","quantity":"2 tsp ground","unit":""},{"id":5052,"name":"Smoked Paprika","quantity":"1 tsp","unit":""},{"id":5053,"name":"Cinnamon","quantity":"1/2 tsp","unit":""},{"id":5054,"name":"Chili Powder","quantity":"1 tsp","unit":""},{"id":5055,"name":"Cocoa","quantity":"1 tsp","unit":""},{"id":5056,"name":"Dried Oregano","quantity":"1/2 tsp","unit":""},{"id":5057,"name":"Diced Tomatoes","quantity":"1 can","unit":""},{"id":5058,"name":"Water","quantity":"3 cups","unit":""},{"id":5059,"name":"Carrots","quantity":"3 chopped","unit":""},{"id":5060,"name":"Brown Lentils","quantity":"1 1/2 cups","unit":""},{"id":5061,"name":"Sea Salt","quantity":"1 tsp","unit":""},{"id":5062,"name":"Squash","quantity":"1 Small","unit":""},{"id":5063,"name":"Cashews","quantity":"1 Cup","unit":""},{"id":5064,"name":"Apple Cider Vinegar","quantity":"1 tsp","unit":""}]},{"id":445,"title":"Spanish Tortilla","source":"seeded","protein_type":"vegetarian","prep_time_minutes":40,"instructions":"Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.\r\nWhen the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.\r\nPut the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.\r\nTo accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.","calories":490,"protein_g":15.2,"carbs_g":38.0,"sugar_g":4.1,"image_url":"https://www.themealdb.com/images/media/meals/quuxsx1511476154.jpg","external_id":"52872","ingredients":[{"id":5065,"name":"Onion","quantity":"1 sliced","unit":""},{"id":5066,"name":"Olive Oil","quantity":"4 tbsp","unit":""},{"id":5067,"name":"Butter","quantity":"25g","unit":""},{"id":5068,"name":"Potatoes","quantity":"400g","unit":""},{"id":5069,"name":"Garlic","quantity":"6 cloves","unit":""},{"id":5070,"name":"Eggs","quantity":"8","unit":""},{"id":5071,"name":"Parsley","quantity":"Handful","unit":""},{"id":5072,"name":"Baguette","quantity":"1","unit":""},{"id":5073,"name":"Vine Tomatoes","quantity":"4","unit":""},{"id":5074,"name":"Olive Oil","quantity":"drizzle","unit":""}]},{"id":446,"title":"Spiced tortilla","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"step 1\r\nHeat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.\r\n\r\nstep 2\r\nHeat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.","calories":310,"protein_g":14.5,"carbs_g":36.2,"sugar_g":6.8,"image_url":"https://www.themealdb.com/images/media/meals/7b862e1763194846.jpg","external_id":"53142","ingredients":[{"id":5075,"name":"Sunflower Oil","quantity":"1 tbsp","unit":""},{"id":5076,"name":"Onion","quantity":"1","unit":""},{"id":5077,"name":"Red Chilli","quantity":"1","unit":""},{"id":5078,"name":"Curry Powder","quantity":"2 teaspoon","unit":""},{"id":5079,"name":"Cherry Tomatoes","quantity":"300g","unit":""},{"id":5080,"name":"Potatoes","quantity":"500g","unit":""},{"id":5081,"name":"Coriander","quantity":"Bunch","unit":""},{"id":5082,"name":"Egg","quantity":"8","unit":""}]},{"id":447,"title":"Spicy Arrabiata Penne","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.\r\nIn a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.\r\nDrain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.","calories":420,"protein_g":11.2,"carbs_g":65.0,"sugar_g":5.5,"image_url":"https://www.themealdb.com/images/media/meals/ustsqw1468250014.jpg","external_id":"52771","ingredients":[{"id":5083,"name":"penne rigate","quantity":"1 pound","unit":""},{"id":5084,"name":"olive oil","quantity":"1/4 cup","unit":""},{"id":5085,"name":"garlic","quantity":"3 cloves","unit":""},{"id":5086,"name":"chopped tomatoes","quantity":"1 tin","unit":""},{"id":5087,"name":"red chilli flakes","quantity":"1/2 teaspoon","unit":""},{"id":5088,"name":"italian seasoning","quantity":"1/2 teaspoon","unit":""},{"id":5089,"name":"basil","quantity":"6 leaves","unit":""},{"id":5090,"name":"Parmigiano-Reggiano","quantity":"sprinkling","unit":""}]},{"id":448,"title":"Spicy North African Potato Salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"Cook potatoes - place potatoes in a pot of cold water, and bring to the boil. Boil 20 minutes, or until potatoes are tender. You know they are cooked when you can stick a knife in them and the knife goes straight through.\r\nCombine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.\r\nOnce potatoes are cooked, drain water and roughly chop potatoes in half.\r\nAdd harissa mix and spring onions/green onions to potatoes and stir.\r\nIn a large salad bowl, lay out arugula/rocket.\r\nTop with potato mix and toss.\r\nAdd fetta, mint and sprinkle over pine nuts.\r\nAdjust salt and pepper to taste.","calories":280,"protein_g":8.5,"carbs_g":32.0,"sugar_g":4.2,"image_url":"https://www.themealdb.com/images/media/meals/urtwux1486983078.jpg","external_id":"52797","ingredients":[{"id":5091,"name":"Small Potatoes","quantity":"650g/1lb 8 oz","unit":""},{"id":5092,"name":"Harissa Spice","quantity":"1 tsp","unit":""},{"id":5093,"name":"olive oil","quantity":"2 tsp","unit":""},{"id":5094,"name":"Lemon","quantity":"juice of half","unit":""},{"id":5095,"name":"Spring onions","quantity":"4","unit":""},{"id":5096,"name":"Rocket","quantity":"150g/6oz","unit":""},{"id":5097,"name":"Feta","quantity":"80g/3oz","unit":""},{"id":5098,"name":"Mint","quantity":"20 chopped","unit":""},{"id":5099,"name":"Pine nuts","quantity":"2 tablespoons","unit":""},{"id":5100,"name":"Salt","quantity":"Pinch","unit":""},{"id":5101,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":449,"title":"Spinach & Ricotta Cannelloni","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.\r\n\r\nPut the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.\r\n\r\nHeat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.","calories":650,"protein_g":32.0,"carbs_g":45.0,"sugar_g":12.5,"image_url":"https://www.themealdb.com/images/media/meals/wspuvp1511303478.jpg","external_id":"52849","ingredients":[{"id":5102,"name":"Olive Oil","quantity":"3 tbsp","unit":""},{"id":5103,"name":"Garlic","quantity":"8 cloves chopped","unit":""},{"id":5104,"name":"Caster Sugar","quantity":"3 tbsp","unit":""},{"id":5105,"name":"Red Wine Vinegar","quantity":"2 tblsp","unit":""},{"id":5106,"name":"Chopped Tomatoes","quantity":"3 400g Cans","unit":""},{"id":5107,"name":"Basil Leaves","quantity":"Bunch","unit":""},{"id":5108,"name":"Mascarpone","quantity":"2 tubs","unit":""},{"id":5109,"name":"Milk","quantity":"3 tbsp","unit":""},{"id":5110,"name":"Parmesan","quantity":"85g","unit":""},{"id":5111,"name":"Mozzarella","quantity":"2 sliced","unit":""},{"id":5112,"name":"Spinach","quantity":"1kg","unit":""},{"id":5113,"name":"Parmesan","quantity":"100g","unit":""},{"id":5114,"name":"Ricotta","quantity":"3 tubs","unit":""},{"id":5115,"name":"Nutmeg","quantity":"pinch","unit":""},{"id":5116,"name":"Cannellini Beans","quantity":"400g","unit":""}]},{"id":450,"title":"Squash linguine","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.\r\nCook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.","calories":480,"protein_g":12.5,"carbs_g":78.0,"sugar_g":6.2,"image_url":"https://www.themealdb.com/images/media/meals/wxswxy1511452625.jpg","external_id":"52866","ingredients":[{"id":5117,"name":"Butternut Squash","quantity":"350g","unit":""},{"id":5118,"name":"Garlic","quantity":"3 parts","unit":""},{"id":5119,"name":"Olive Oil","quantity":"3 tbs","unit":""},{"id":5120,"name":"Linguine Pasta","quantity":"350g","unit":""},{"id":5121,"name":"Sage","quantity":"Small bunch","unit":""}]},{"id":451,"title":"Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate the eggplants, browning them on all sides. Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.\r\n\r\n2.\r\nMix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.\r\n\r\n3.\r\nTop the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.","calories":320,"protein_g":8.0,"carbs_g":24.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/yqwtvu1487426027.jpg","external_id":"52817","ingredients":[{"id":5122,"name":"Olive Oil","quantity":"4 tablespoons","unit":""},{"id":5123,"name":"Egg Plants","quantity":"6 small","unit":""},{"id":5124,"name":"Harissa Spice","quantity":"½ tablespoon","unit":""},{"id":5125,"name":"Chickpeas","quantity":"1 can","unit":""},{"id":5126,"name":"Cherry Tomatoes","quantity":"2 cups halved","unit":""},{"id":5127,"name":"Greek yogurt","quantity":"1 1/2 cups","unit":""},{"id":5128,"name":"Ground cumin","quantity":"1 tablespoon","unit":""},{"id":5129,"name":"Parsley","quantity":"½ cup","unit":""}]},{"id":452,"title":"Stuffed Bell Peppers with Quinoa and Black Beans","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.\r\n2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.\r\n3. While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.\r\n4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.\r\n5. Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.\r\n6. Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.\r\n7. Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.","calories":410,"protein_g":18.0,"carbs_g":54.0,"sugar_g":8.5,"image_url":"https://www.themealdb.com/images/media/meals/b66myb1683207208.jpg","external_id":"53067","ingredients":[{"id":5130,"name":"Green Pepper","quantity":"4 whole","unit":""},{"id":5131,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":5132,"name":"Onion","quantity":"1 small finely diced","unit":""},{"id":5133,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":5134,"name":"Quinoa","quantity":"1 cups","unit":""},{"id":5135,"name":"Black Beans","quantity":"1 can","unit":""},{"id":5136,"name":"Sweetcorn","quantity":"1 cup","unit":""},{"id":5137,"name":"Diced Tomatoes","quantity":"1 can","unit":""},{"id":5138,"name":"Cumin","quantity":"1 teaspoon","unit":""},{"id":5139,"name":"Chili Powder","quantity":"½ tsp","unit":""},{"id":5140,"name":"Smoked Paprika","quantity":"½ tsp","unit":""},{"id":5141,"name":"Salt","quantity":"To taste","unit":""},{"id":5142,"name":"Pepper","quantity":"To taste","unit":""},{"id":5143,"name":"Shredded Mexican Cheese","quantity":"1 1/2 cup","unit":""},{"id":5144,"name":"Cilantro","quantity":"Chopped","unit":""}]},{"id":453,"title":"Sukuma Wiki","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.\r\nAdd the shredded kale to the onions and mix well. Turn the heat to medium-low, cover and cook for 5 minutes.\r\nAfter 5 minutes, remove the lid, add salt to taste, and stir in the cream. Continue cooking for another 5 minutes, uncovered, stirring occasionally. The cream will thicken slightly, making for a deliciously rich creamed kale and onions. Yumm!\r\nServe it up with your favorite Kenyan stew, and a side of ugali!","calories":340,"protein_g":6.0,"carbs_g":14.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/60o82j1762341177.jpg","external_id":"53113","ingredients":[{"id":5145,"name":"Oil","quantity":"2 tablespoons","unit":""},{"id":5146,"name":"Red Onions","quantity":"2 medium","unit":""},{"id":5147,"name":"Kale","quantity":"1 lb","unit":""},{"id":5148,"name":"Salt","quantity":"Dash","unit":""},{"id":5149,"name":"Double Cream","quantity":"1 cup","unit":""}]},{"id":454,"title":"Summer Pistou","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.\r\nMeanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.","calories":260,"protein_g":11.0,"carbs_g":38.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/rqtxvr1511792990.jpg","external_id":"52911","ingredients":[{"id":5150,"name":"Rapeseed Oil","quantity":"1 tbs","unit":""},{"id":5151,"name":"Leek","quantity":"2 finely chopped","unit":""},{"id":5152,"name":"Courgettes","quantity":"1 large","unit":""},{"id":5153,"name":"Vegetable Stock","quantity":"1L","unit":""},{"id":5154,"name":"Cannellini Beans","quantity":"400g","unit":""},{"id":5155,"name":"Green Beans","quantity":"200g","unit":""},{"id":5156,"name":"Tomatoes","quantity":"3 chopped","unit":""},{"id":5157,"name":"Garlic Clove","quantity":"3 chopped","unit":""},{"id":5158,"name":"Basil","quantity":"Small pack","unit":""},{"id":5159,"name":"Parmesan","quantity":"40g","unit":""}]},{"id":455,"title":"Sweet potato salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":40,"instructions":"step 1\r\nHeat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.\r\n\r\nstep 2\r\nWhen just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.","calories":390,"protein_g":5.5,"carbs_g":62.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/z458v91763817681.jpg","external_id":"53275","ingredients":[{"id":5160,"name":"Sweet Potatoes","quantity":"1200g","unit":""},{"id":5161,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":5162,"name":"Shallots","quantity":"2","unit":""},{"id":5163,"name":"Spring Onions","quantity":"4 sliced","unit":""},{"id":5164,"name":"Chives","quantity":"Bunch","unit":""},{"id":5165,"name":"Sherry vinegar","quantity":"5 tablespoons","unit":""},{"id":5166,"name":"Extra Virgin Olive Oil","quantity":"2 tablespoons","unit":""},{"id":5167,"name":"Honey","quantity":"2 tablespoons","unit":""}]},{"id":456,"title":"Tahini Lentils","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.\r\nHeat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.\r\nTip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it’s all coated in the creamy dressing.","calories":310,"protein_g":12.0,"carbs_g":29.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/vpxyqt1511464175.jpg","external_id":"52869","ingredients":[{"id":5168,"name":"Tahini","quantity":"50g","unit":""},{"id":5169,"name":"Lemon","quantity":"zest and juice of 1","unit":""},{"id":5170,"name":"Olive Oil","quantity":"2 tblsp","unit":""},{"id":5171,"name":"Red Onions","quantity":"1 chopped","unit":""},{"id":5172,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":5173,"name":"Yellow Pepper","quantity":"1 thinly sliced","unit":""},{"id":5174,"name":"Green Beans","quantity":"200g","unit":""},{"id":5175,"name":"Courgettes","quantity":"1 sliced","unit":""},{"id":5176,"name":"Kale","quantity":"100g shredded","unit":""},{"id":5177,"name":"Lentils","quantity":"250g pack","unit":""}]},{"id":457,"title":"Tamiya","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.\r\nGrind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using.  Refrigerate for at least 30 minutes.\r\nShape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.\r\nHeat at least 1½-inches of oil over medium heat to 365 degrees.\r\nFry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.","calories":380,"protein_g":16.0,"carbs_g":48.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/n3xxd91598732796.jpg","external_id":"53026","ingredients":[{"id":5178,"name":"Broad Beans","quantity":"3 cups","unit":""},{"id":5179,"name":"Spring Onions","quantity":"6","unit":""},{"id":5180,"name":"Garlic Clove","quantity":"4","unit":""},{"id":5181,"name":"Parsley","quantity":"1/4 cup","unit":""},{"id":5182,"name":"Cumin","quantity":"2 tsp","unit":""},{"id":5183,"name":"Baking Powder","quantity":"1 tsp","unit":""},{"id":5184,"name":"Cayenne Pepper","quantity":"1/2 tsp","unit":""},{"id":5185,"name":"Flour","quantity":"Spinkling","unit":""},{"id":5186,"name":"Vegetable Oil","quantity":"As required","unit":""}]},{"id":458,"title":"Tangy cabbage slaw","source":"seeded","protein_type":"vegetarian","prep_time_minutes":15,"instructions":"step 1\r\nWhisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.\r\n\r\nstep 2\r\nAdd cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.","calories":420,"protein_g":3.0,"carbs_g":18.0,"sugar_g":11.0,"image_url":"https://www.themealdb.com/images/media/meals/e2g2r21764367568.jpg","external_id":"53312","ingredients":[{"id":5187,"name":"Mayonnaise","quantity":"250ml","unit":""},{"id":5188,"name":"Lemon","quantity":"Zest and juice of 1","unit":""},{"id":5189,"name":"Cider Vinegar","quantity":"2 tablespoons","unit":""},{"id":5190,"name":"Wholegrain Mustard","quantity":"2 tablespoons","unit":""},{"id":5191,"name":"Celery Salt","quantity":"1 tsp","unit":""},{"id":5192,"name":"White Cabbage","quantity":"1/4","unit":""},{"id":5193,"name":"Red Cabbage","quantity":"1/4","unit":""},{"id":5194,"name":"Carrots","quantity":"2","unit":""},{"id":5195,"name":"Onion","quantity":"1 Diced","unit":""},{"id":5196,"name":"Celery","quantity":"2 sliced","unit":""}]},{"id":459,"title":"Tangy carrot, cabbage & onion salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"step 1\r\nTip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.","calories":210,"protein_g":6.0,"carbs_g":22.0,"sugar_g":12.0,"image_url":"https://www.themealdb.com/images/media/meals/dbazbg1763779999.jpg","external_id":"53246","ingredients":[{"id":5197,"name":"Carrots","quantity":"4 sliced","unit":""},{"id":5198,"name":"Red Cabbage","quantity":"1/2","unit":""},{"id":5199,"name":"Red Onions","quantity":"2 sliced","unit":""},{"id":5200,"name":"Mint","quantity":"Handful","unit":""},{"id":5201,"name":"Coriander Leaves","quantity":"Handful","unit":""},{"id":5202,"name":"Roasted Peanut","quantity":"Handful","unit":""},{"id":5203,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":5204,"name":"Ground Nut Oil","quantity":"1 tablespoon","unit":""},{"id":5205,"name":"Red Chilli","quantity":"1 chopped","unit":""},{"id":5206,"name":"Brown Sugar","quantity":"1 tablespoon","unit":""}]},{"id":460,"title":"Tavë me Presh ska Mish Meatless Leek Bake","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"1\r\nPrepare the dish\r\nFry the leeks in a small dash of olive oil for a few minutes until they start to brown.\r\n2\r\nPrepare the Dish\r\nAdd the roasted red peppers, garlic, stock, herbs, salt, pepper and paprika. Give it a good stir, add the rice and stir again.\r\n3\r\nLeave it to come to the boil. Leave to simmer for 2 minutes.\r\n4\r\nPour the mixture into a baking tray with a depth of 2 inches or more. Mix thoroughly and ensure equally levelled out.\r\n5\r\nCooking\r\nPlace on the bottom self of a preheated oven at 180 degrees. Leave to bake for 1 hour.\r\n6\r\nServing\r\nOnce cooked turn off the oven and keeping the door open leave the leek bake to cool for 10 minutes before serving.","calories":310,"protein_g":7.0,"carbs_g":62.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/p5m3w21779644533.jpg","external_id":"53405","ingredients":[{"id":5207,"name":"Leek","quantity":"500g","unit":""},{"id":5208,"name":"Red Pepper","quantity":"3 diced","unit":""},{"id":5209,"name":"Rice","quantity":"200g","unit":""},{"id":5210,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":5211,"name":"Vegetable Stock","quantity":"1 L","unit":""},{"id":5212,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":5213,"name":"Oregano","quantity":"1 tsp","unit":""},{"id":5214,"name":"Parsley","quantity":"1 tsp","unit":""},{"id":5215,"name":"Basil","quantity":"1 tsp","unit":""},{"id":5216,"name":"Salt","quantity":"Pinch","unit":""},{"id":5217,"name":"Pepper","quantity":"Pinch","unit":""},{"id":5218,"name":"Olive Oil","quantity":"Splash","unit":""}]},{"id":461,"title":"Thai coconut & veg broth","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"step 1\r\nPlace the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.\r\n\r\nstep 2\r\nAdd the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.","calories":290,"protein_g":6.5,"carbs_g":34.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/4k8nzy1763583384.jpg","external_id":"53208","ingredients":[{"id":5219,"name":"Thai Red Curry Paste","quantity":"1 ½ tbsp","unit":""},{"id":5220,"name":"Vegetable Oil","quantity":"1 tsp","unit":""},{"id":5221,"name":"Vegetable Stock","quantity":"1 L","unit":""},{"id":5222,"name":"Coconut Milk","quantity":"400ml","unit":""},{"id":5223,"name":"Brown Sugar","quantity":"2 tsp","unit":""},{"id":5224,"name":"Egg Noodles","quantity":"175g","unit":""},{"id":5225,"name":"Carrots","quantity":"2","unit":""},{"id":5226,"name":"Chinese Leaf","quantity":"1/2","unit":""},{"id":5227,"name":"Bean Sprouts","quantity":"150g","unit":""},{"id":5228,"name":"Cherry Tomatoes","quantity":"6","unit":""},{"id":5229,"name":"Lime","quantity":"Juice of 1","unit":""},{"id":5230,"name":"Spring Onions","quantity":"3 sliced thinly","unit":""},{"id":5231,"name":"Coriander","quantity":"Handful","unit":""}]},{"id":462,"title":"Thai pumpkin soup","source":"seeded","protein_type":"vegetarian","prep_time_minutes":50,"instructions":"step 1\r\nHeat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.\r\n\r\nstep 2\r\nMeanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.","calories":240,"protein_g":4.0,"carbs_g":28.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/1brbso1763585098.jpg","external_id":"53210","ingredients":[{"id":5232,"name":"Pumpkin","quantity":"1.5kg","unit":""},{"id":5233,"name":"Sunflower Oil","quantity":"4 tsp","unit":""},{"id":5234,"name":"Onion","quantity":"1 sliced","unit":""},{"id":5235,"name":"Ginger","quantity":"1 tbsp grated","unit":""},{"id":5236,"name":"Lemongrass","quantity":"1","unit":""},{"id":5237,"name":"Thai Red Curry Paste","quantity":"4 tablespoons","unit":""},{"id":5238,"name":"Coconut Milk","quantity":"400ml","unit":""},{"id":5239,"name":"Vegetable Stock","quantity":"800ml","unit":""},{"id":5240,"name":"Lime juice","quantity":"To taste","unit":""},{"id":5241,"name":"Sugar","quantity":"To taste","unit":""},{"id":5242,"name":"Red Chilli","quantity":"To serve","unit":""}]},{"id":463,"title":"Thai rice noodle salad","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"step 1\r\nPlace the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.\r\n\r\nstep 2\r\nStir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.\r\n\r\nstep 3\r\nTo make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.\r\n\r\nstep 4\r\nTo make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.","calories":380,"protein_g":22.0,"carbs_g":35.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/6g3rso1763486069.jpg","external_id":"53203","ingredients":[{"id":5243,"name":"Vermicelli Rice Noodles","quantity":"1/2 bag","unit":""},{"id":5244,"name":"Bean Sprouts","quantity":"200g","unit":""},{"id":5245,"name":"Lime","quantity":"Zest and juice of 2","unit":""},{"id":5246,"name":"Fish Sauce","quantity":"2-3 tbsp","unit":""},{"id":5247,"name":"Muscovado Sugar","quantity":"1 tsp","unit":""},{"id":5248,"name":"Red Onions","quantity":"1 sliced","unit":""},{"id":5249,"name":"Lettuce","quantity":"2 small","unit":""},{"id":5250,"name":"Minced Pork","quantity":"500g","unit":""},{"id":5251,"name":"Ginger","quantity":"Knob","unit":""},{"id":5252,"name":"Cayenne Pepper","quantity":"Pinch","unit":""},{"id":5253,"name":"Sunflower Oil","quantity":"1 tsp","unit":""},{"id":5254,"name":"Sesame Seed","quantity":"2 tblsp","unit":""},{"id":5255,"name":"Oil","quantity":"1 tsp","unit":""},{"id":5256,"name":"Sirloin steak","quantity":"4","unit":""},{"id":5257,"name":"Red Chilli","quantity":"1 sliced","unit":""}]},{"id":464,"title":"Tofu, greens & cashew stir-fry","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"step 1\r\nHeat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.","calories":250,"protein_g":16.0,"carbs_g":14.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/minfsc1763766806.jpg","external_id":"53240","ingredients":[{"id":5258,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":5259,"name":"Broccoli","quantity":"1 head","unit":""},{"id":5260,"name":"Garlic Clove","quantity":"4 sliced","unit":""},{"id":5261,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":5262,"name":"Spring Onions","quantity":"1  bunch","unit":""},{"id":5263,"name":"Soya Bean","quantity":"140g","unit":""},{"id":5264,"name":"Pak Choi","quantity":"2 heads","unit":""},{"id":5265,"name":"Marinated Tofu","quantity":"300g","unit":""},{"id":5266,"name":"Hoisin Sauce","quantity":"1 ½ tbsp","unit":""},{"id":5267,"name":"Soy Sauce","quantity":"1 tablespoon","unit":""},{"id":5268,"name":"Cashew Nuts","quantity":"25g","unit":""}]},{"id":465,"title":"Tortang Talong","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"0.\tGrill the eggplant until the color of skin turns almost black\r\n1.\tLet the eggplant cool for a while then peel off the skin. Set aside.\r\n2.\tCrack the eggs and place in a bowl\r\n3.\tAdd salt and beat\r\n4.\tPlace the eggplant on a flat surface and flatten using a fork.\r\n5.\tDip the flattened eggplant in the beaten egg mixture\r\n6.\tHeat the pan and pour the cooking oil\r\n7.\tFry the eggplant (that was dipped in the beaten mixture). Make sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.","calories":110,"protein_g":6.0,"carbs_g":5.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/va668f1683209318.jpg","external_id":"53075","ingredients":[{"id":5269,"name":"Egg Plants","quantity":"4","unit":""},{"id":5270,"name":"Eggs","quantity":"2","unit":""},{"id":5271,"name":"Salt","quantity":"1 tsp","unit":""},{"id":5272,"name":"Olive Oil","quantity":"4 tsp","unit":""}]},{"id":466,"title":"Vegetarian Casserole","source":"seeded","protein_type":"vegetarian","prep_time_minutes":45,"instructions":"Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.\r\nAdd the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.\r\nAdd the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.\r\nTake out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.","calories":270,"protein_g":12.0,"carbs_g":42.0,"sugar_g":11.0,"image_url":"https://www.themealdb.com/images/media/meals/vptwyt1511450962.jpg","external_id":"52863","ingredients":[{"id":5273,"name":"Rapeseed Oil","quantity":"1","unit":""},{"id":5274,"name":"Onion","quantity":"1","unit":""},{"id":5275,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":5276,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":5277,"name":"Cumin","quantity":"½ tsp","unit":""},{"id":5278,"name":"Thyme","quantity":"1 tblsp","unit":""},{"id":5279,"name":"Carrots","quantity":"3 Medium","unit":""},{"id":5280,"name":"Celery","quantity":"2 small stalks","unit":""},{"id":5281,"name":"Red Pepper","quantity":"1","unit":""},{"id":5282,"name":"Yellow Pepper","quantity":"1","unit":""},{"id":5283,"name":"Tomato","quantity":"2 x 400g tins","unit":""},{"id":5284,"name":"Vegetable Stock Cube","quantity":"250ml","unit":""},{"id":5285,"name":"Courgettes","quantity":"2 sliced","unit":""},{"id":5286,"name":"Thyme","quantity":"2 sprigs","unit":""},{"id":5287,"name":"Lentils","quantity":"250g","unit":""}]},{"id":467,"title":"Vegetarian Chilli","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.","calories":220,"protein_g":9.0,"carbs_g":36.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/wqurxy1511453156.jpg","external_id":"52867","ingredients":[{"id":5288,"name":"Roasted Vegetables","quantity":"400g","unit":""},{"id":5289,"name":"Kidney Beans","quantity":"1 can","unit":""},{"id":5290,"name":"Chopped Tomatoes","quantity":"1 can","unit":""},{"id":5291,"name":"Mixed Grain","quantity":"1 Packet","unit":""}]},{"id":468,"title":"Vegetarian Shakshuka","source":"seeded","protein_type":"vegetarian","prep_time_minutes":30,"instructions":"1\r\nFry onion and pepper together on medium heat until onion is soft\r\n2\r\nAdd garlic granules, cook for a minute\r\n3\r\nAdd chopped tomatoes and remaining spices, stir well\r\n4\r\nSimmer for about 20 minutes\r\n5\r\nMake indents for in the sauce and crack an egg into each one\r\n6\r\nOnce egg whites are cooked through, garnish and serve with toast","calories":260,"protein_g":10.0,"carbs_g":26.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/eo0yfb1763600916.jpg","external_id":"53222","ingredients":[{"id":5292,"name":"Red Onions","quantity":"1/2","unit":""},{"id":5293,"name":"Red Pepper","quantity":"1/2","unit":""},{"id":5294,"name":"Tomato","quantity":"400g","unit":""},{"id":5295,"name":"Cumin","quantity":"1/2 teaspoon","unit":""},{"id":5296,"name":"Garlic Granules","quantity":"1/2 tsp","unit":""},{"id":5297,"name":"Cayenne Pepper","quantity":"1/2 teaspoon","unit":""},{"id":5298,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":5299,"name":"Egg","quantity":"2","unit":""},{"id":5300,"name":"Parsley","quantity":"Garnish","unit":""},{"id":5301,"name":"Chilli Flakes","quantity":"Garnish","unit":""},{"id":5302,"name":"Toast","quantity":"2 sliced","unit":""}]},{"id":469,"title":"Vietnamese veg parcels","source":"seeded","protein_type":"vegetarian","prep_time_minutes":35,"instructions":"step 1\r\nSoak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.\r\n\r\nstep 2\r\nLay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.\r\n\r\nstep 3\r\nMix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.","calories":290,"protein_g":15.0,"carbs_g":45.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/f698g91763768731.jpg","external_id":"53241","ingredients":[{"id":5303,"name":"Rice Flour Pancakes","quantity":"100g","unit":""},{"id":5304,"name":"Rice Noodles","quantity":"50g","unit":""},{"id":5305,"name":"Chicken Breast","quantity":"1","unit":""},{"id":5306,"name":"Carrots","quantity":"1 sliced","unit":""},{"id":5307,"name":"Cucumber","quantity":"1 sliced","unit":""},{"id":5308,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":5309,"name":"Lettuce","quantity":"To serve","unit":""},{"id":5310,"name":"Coriander","quantity":"To serve","unit":""},{"id":5311,"name":"Mint","quantity":"To serve","unit":""},{"id":5312,"name":"Fish Sauce","quantity":"4 tablespoons","unit":""},{"id":5313,"name":"Rice Vinegar","quantity":"2 tablespoons","unit":""},{"id":5314,"name":"Lime","quantity":"Juice of 1/2","unit":""},{"id":5315,"name":"Red Chilli","quantity":"1 sliced","unit":""}]},{"id":470,"title":"Vietnamese-style veggie hotpot","source":"seeded","protein_type":"vegetarian","prep_time_minutes":25,"instructions":"step 1\r\nHeat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.","calories":280,"protein_g":6.5,"carbs_g":48.0,"sugar_g":8.5,"image_url":"https://www.themealdb.com/images/media/meals/4uje7l1763762276.jpg","external_id":"53236","ingredients":[{"id":5316,"name":"Vegetable Oil","quantity":"2 tsp","unit":""},{"id":5317,"name":"Ginger","quantity":"4cm finely chopped","unit":""},{"id":5318,"name":"Garlic Clove","quantity":"2 chopped","unit":""},{"id":5319,"name":"Butternut Squash","quantity":"1/2","unit":""},{"id":5320,"name":"Soy Sauce","quantity":"2 tsp","unit":""},{"id":5321,"name":"Brown Sugar","quantity":"2 tsp","unit":""},{"id":5322,"name":"Vegetable Stock","quantity":"200ml","unit":""},{"id":5323,"name":"Green Beans","quantity":"100g shredded","unit":""},{"id":5324,"name":"Spring Onions","quantity":"4 sliced","unit":""},{"id":5325,"name":"Coriander Leaves","quantity":"To serve","unit":""},{"id":5326,"name":"Jasmine Rice","quantity":"To serve","unit":""}]},{"id":471,"title":"Yaki Udon","source":"seeded","protein_type":"vegetarian","prep_time_minutes":20,"instructions":"Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.\r\nHeat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.","calories":320,"protein_g":8.0,"carbs_g":52.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/wrustq1511475474.jpg","external_id":"52871","ingredients":[{"id":5327,"name":"Udon Noodles","quantity":"250g","unit":""},{"id":5328,"name":"Sesame Seed Oil","quantity":"2 tbs","unit":""},{"id":5329,"name":"Onion","quantity":"1 sliced","unit":""},{"id":5330,"name":"Cabbage","quantity":"0.25","unit":""},{"id":5331,"name":"Shiitake Mushrooms","quantity":"10","unit":""},{"id":5332,"name":"Spring Onions","quantity":"4","unit":""},{"id":5333,"name":"Mirin","quantity":"4 tbsp","unit":""},{"id":5334,"name":"Soy Sauce","quantity":"2 tbs","unit":""},{"id":5335,"name":"Caster Sugar","quantity":"1 tblsp","unit":""},{"id":5336,"name":"Worcestershire Sauce","quantity":"1 tblsp","unit":""}]},{"id":472,"title":"Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)","source":"seeded","protein_type":"vegan","prep_time_minutes":25,"instructions":"Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.\r\n\r\nAdd cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.","calories":180,"protein_g":2.0,"carbs_g":12.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/21yc5s1760524759.jpg","external_id":"53092","ingredients":[{"id":5337,"name":"Green Beans","quantity":"16 ounces","unit":""},{"id":5338,"name":"Olive Oil","quantity":"1/4 cup","unit":""},{"id":5339,"name":"Salt","quantity":"Dash","unit":""},{"id":5340,"name":"Garlic","quantity":"1 clove","unit":""},{"id":5341,"name":"Cilantro","quantity":"1/4 cup","unit":""}]},{"id":473,"title":"Padron peppers","source":"seeded","protein_type":"vegan","prep_time_minutes":10,"instructions":"step 1\r\nHeat the olive oil in a large frying pan over a high heat, or if using an air-fryer, heat to 205C for 3 mins. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.\r\n\r\nstep 2\r\nTransfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread, if you like.","calories":95,"protein_g":1.5,"carbs_g":7.0,"sugar_g":3.5,"image_url":"https://www.themealdb.com/images/media/meals/0ljvc51763248075.jpg","external_id":"53150","ingredients":[{"id":5342,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":5343,"name":"Padron peppers","quantity":"500g","unit":""}]},{"id":474,"title":"Red onion pickle","source":"seeded","protein_type":"vegan","prep_time_minutes":75,"instructions":"Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.\r\n\r\nMeanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.\r\n\r\nPack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.","calories":45,"protein_g":1.0,"carbs_g":10.5,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/ppodrp1762325183.jpg","external_id":"53115","ingredients":[{"id":5344,"name":"Red Onions","quantity":"3 Large","unit":""},{"id":5345,"name":"Sea Salt","quantity":"2 tsp","unit":""},{"id":5346,"name":"Cider Vinegar","quantity":"200ml","unit":""},{"id":5347,"name":"Granulated Sugar","quantity":"50g","unit":""},{"id":5348,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":5349,"name":"Bay Leaves","quantity":"4","unit":""}]},{"id":475,"title":"Roast fennel and aubergine paella","source":"seeded","protein_type":"vegan","prep_time_minutes":45,"instructions":"1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.\r\n\r\n2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the onion for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.\r\n\r\n3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes.\r\n\r\n4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle. Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.","calories":340,"protein_g":8.5,"carbs_g":58.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/1520081754.jpg","external_id":"52942","ingredients":[{"id":5350,"name":"Baby Aubergine","quantity":"6 small","unit":""},{"id":5351,"name":"Fennel","quantity":"4 small","unit":""},{"id":5352,"name":"Red Pepper","quantity":"1 thinly sliced","unit":""},{"id":5353,"name":"Courgettes","quantity":"1 medium","unit":""},{"id":5354,"name":"Onion","quantity":"1 finely chopped","unit":""},{"id":5355,"name":"Paella Rice","quantity":"300g","unit":""},{"id":5356,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":5357,"name":"Saffron","quantity":"pinch","unit":""},{"id":5358,"name":"White Wine","quantity":"200ml","unit":""},{"id":5359,"name":"Vegetable Stock","quantity":"700ml","unit":""},{"id":5360,"name":"Frozen Peas","quantity":"100g","unit":""},{"id":5361,"name":"Lemon","quantity":"1 chopped","unit":""},{"id":5362,"name":"Parsley","quantity":"Handful","unit":""},{"id":5363,"name":"Salt","quantity":"pinch","unit":""},{"id":5364,"name":"Black Pepper","quantity":"pinch","unit":""}]},{"id":476,"title":"Vegan banh mi","source":"seeded","protein_type":"vegan","prep_time_minutes":15,"instructions":"step 1\r\nPut the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.\r\n\r\nstep 2\r\nHeat oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the baguette pieces in the oven for 5 mins until lightly toasted and warm. Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top. To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.","calories":390,"protein_g":15.0,"carbs_g":48.0,"sugar_g":7.5,"image_url":"https://www.themealdb.com/images/media/meals/sonirb1763782831.jpg","external_id":"53250","ingredients":[{"id":5365,"name":"Raw Vegetables","quantity":"150g","unit":""},{"id":5366,"name":"Vegan White Wine Vinegar","quantity":"3  tablespoons","unit":""},{"id":5367,"name":"Golden Caster Sugar","quantity":"1 tsp","unit":""},{"id":5368,"name":"Baguette","quantity":"1 large","unit":""},{"id":5369,"name":"Hummus","quantity":"100g","unit":""},{"id":5370,"name":"Tempeh","quantity":"175g","unit":""},{"id":5371,"name":"Coriander","quantity":"Handful","unit":""},{"id":5372,"name":"Mint","quantity":"Handful","unit":""},{"id":5373,"name":"Hotsauce","quantity":"To serve","unit":""}]},{"id":477,"title":"Vegan Chocolate Cake","source":"seeded","protein_type":"vegan","prep_time_minutes":55,"instructions":"Simply mix all dry ingredients with wet ingredients and blend altogether. Bake for 45 min on 180 degrees. Decorate with some melted vegan chocolate","calories":250,"protein_g":5.0,"carbs_g":42.0,"sugar_g":18.0,"image_url":"https://www.themealdb.com/images/media/meals/qxutws1486978099.jpg","external_id":"52794","ingredients":[{"id":5374,"name":"Self-raising Flour","quantity":"1 1/4 cup","unit":""},{"id":5375,"name":"coco sugar","quantity":"1/2 cup","unit":""},{"id":5376,"name":"cacao","quantity":"1/3 cup raw","unit":""},{"id":5377,"name":"baking powder","quantity":"1 tsp","unit":""},{"id":5378,"name":"flax eggs","quantity":"2","unit":""},{"id":5379,"name":"almond milk","quantity":"1/2 cup","unit":""},{"id":5380,"name":"vanilla","quantity":"1 tsp","unit":""},{"id":5381,"name":"water","quantity":"1/2 cup boiling","unit":""}]},{"id":478,"title":"Vegan Lasagna","source":"seeded","protein_type":"vegan","prep_time_minutes":50,"instructions":"1) Preheat oven to 180 degrees celcius. \r\n2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes. \r\n3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside. \r\n4) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.\r\n5) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish. \r\n6) Bake in the preheated oven for about 25 minutes.","calories":420,"protein_g":22.0,"carbs_g":62.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/rvxxuy1468312893.jpg","external_id":"52775","ingredients":[{"id":5382,"name":"green red lentils","quantity":"1 cups","unit":""},{"id":5383,"name":"Carrots","quantity":"1","unit":""},{"id":5384,"name":"onion","quantity":"1","unit":""},{"id":5385,"name":"zucchini","quantity":"1 small","unit":""},{"id":5386,"name":"coriander","quantity":"sprinking","unit":""},{"id":5387,"name":"spinach","quantity":"150g","unit":""},{"id":5388,"name":"lasagne sheets","quantity":"10","unit":""},{"id":5389,"name":"vegan butter","quantity":"35g","unit":""},{"id":5390,"name":"flour","quantity":"4 tablespoons","unit":""},{"id":5391,"name":"soya milk","quantity":"300ml","unit":""},{"id":5392,"name":"mustard","quantity":"1.5 teaspoons","unit":""},{"id":5393,"name":"vinegar","quantity":"1 teaspoon","unit":""}]},{"id":479,"title":"Achiote Oil (Aceite Achiotado) Recipe","source":"seeded","protein_type":"other","prep_time_minutes":10,"instructions":"Heat the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes.\r\nDon't let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.","calories":120,"protein_g":0.0,"carbs_g":0.0,"sugar_g":0.0,"image_url":"https://www.themealdb.com/images/media/meals/iuws3q1783801530.jpg","external_id":"53527","ingredients":[{"id":5394,"name":"Vegetable Oil","quantity":"2 cups","unit":""},{"id":5395,"name":"Achiote Seeds","quantity":"4 tablespoons","unit":""}]},{"id":480,"title":"Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)","source":"seeded","protein_type":"other","prep_time_minutes":15,"instructions":"Place all the ingredients in a food processor. Process until the mixture is well combined.\r\nIf the mixture is too thick, add more lime juice until you reach the desired consistency.","calories":180,"protein_g":3.5,"carbs_g":12.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/jyvy8u1783800448.jpg","external_id":"53525","ingredients":[{"id":5396,"name":"Avocado","quantity":"2","unit":""},{"id":5397,"name":"Habanero Pepper","quantity":"1","unit":""},{"id":5398,"name":"Egg","quantity":"1","unit":""},{"id":5399,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":5400,"name":"Salt","quantity":"To taste","unit":""},{"id":5401,"name":"Vinegar","quantity":"2 tablespoons","unit":""},{"id":5402,"name":"Onion","quantity":"1 chopped","unit":""},{"id":5403,"name":"Scallions","quantity":"2 chopped","unit":""},{"id":5404,"name":"Cilantro","quantity":"4 tablespoons","unit":""}]},{"id":481,"title":"Bean & Sausage Hotpot","source":"seeded","protein_type":"other","prep_time_minutes":45,"instructions":"In a large casserole, fry the sausages until brown all over – about 10 mins.\r\n\r\nAdd the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.","calories":520,"protein_g":22.0,"carbs_g":48.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/vxuyrx1511302687.jpg","external_id":"52848","ingredients":[{"id":5405,"name":"Sausages","quantity":"8 large","unit":""},{"id":5406,"name":"Tomato Sauce","quantity":"1 Jar","unit":""},{"id":5407,"name":"Butter Beans","quantity":"1200g","unit":""},{"id":5408,"name":"Black Treacle","quantity":"1 tbls","unit":""},{"id":5409,"name":"English Mustard","quantity":"1 tsp","unit":""}]},{"id":482,"title":"Bolita di Keshi","source":"seeded","protein_type":"other","prep_time_minutes":30,"instructions":"Grate finely and toss together.\r\n1 lb. sharp yellow cheese (cheddar or oude boerenkaas)\r\n1 lb. keshi di buriko (or any white cheese such as fromage blanc, queso blanco, ricotto, feta etc.)\r\n\r\nStir in:\r\n6 eggs, beaten\r\n5 Tbs. Cornstarch\r\n\r\nShape the mixture into small balls. These may be kept indefinitely in the freezer. Drop the balls into deep, hot fat and fry until golden. Serve piping hot on toothpicks.","calories":410,"protein_g":24.0,"carbs_g":10.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/skzd0x1780091674.jpg","external_id":"53438","ingredients":[{"id":5410,"name":"Cheddar Cheese","quantity":"1 lb","unit":""},{"id":5411,"name":"Feta","quantity":"1 lb","unit":""},{"id":5412,"name":"Eggs","quantity":"1 beaten","unit":""},{"id":5413,"name":"Cornstarch","quantity":"5 tablespoons","unit":""}]},{"id":483,"title":"Callaloo Jamaican Style","source":"seeded","protein_type":"other","prep_time_minutes":30,"instructions":"Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.\r\nProceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside\r\nRemove kale from water cut in chunks.\r\nPlace bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more\r\nAdd tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.\r\nFinally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.\r\nUsing a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.\r\nSlice the plantain into medium size lengthwise slices and set aside.\r\nCoat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.\r\nLet the plantains \"fry\" on medium heat, shaking the frying pan to redistribute them every few minutes.\r\nAs the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.\r\nRemove and serve with kale","calories":220,"protein_g":7.0,"carbs_g":25.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/ussyxw1515364536.jpg","external_id":"52939","ingredients":[{"id":5414,"name":"Kale","quantity":"1  bunch","unit":""},{"id":5415,"name":"Bacon","quantity":"2 strips","unit":""},{"id":5416,"name":"Garlic","quantity":"3 cloves Chopped","unit":""},{"id":5417,"name":"Onion","quantity":"1 medium","unit":""},{"id":5418,"name":"Paprika","quantity":"1/2 tsp","unit":""},{"id":5419,"name":"Thyme","quantity":"1 Sprig","unit":""},{"id":5420,"name":"Tomato","quantity":"1","unit":""},{"id":5421,"name":"Red Pepper","quantity":"1","unit":""},{"id":5422,"name":"Banana","quantity":"4","unit":""},{"id":5423,"name":"Vegetable Oil","quantity":"Splash","unit":""}]},{"id":484,"title":"Chakchouka ","source":"seeded","protein_type":"other","prep_time_minutes":25,"instructions":"In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.","calories":210,"protein_g":8.0,"carbs_g":14.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/gpz67p1560458984.jpg","external_id":"52969","ingredients":[{"id":5424,"name":"Tomatoes","quantity":"4","unit":""},{"id":5425,"name":"Olive Oil","quantity":"2 tbs","unit":""},{"id":5426,"name":"Onion","quantity":"1 Diced","unit":""},{"id":5427,"name":"Red Pepper","quantity":"1 sliced","unit":""},{"id":5428,"name":"Green Pepper","quantity":"1 sliced","unit":""},{"id":5429,"name":"Garlic","quantity":"3 Cloves Crushed","unit":""},{"id":5430,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":5431,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":5432,"name":"Salt","quantity":"3/4 teaspoon","unit":""},{"id":5433,"name":"Chili Powder","quantity":"1/2 teaspoon","unit":""},{"id":5434,"name":"Eggs","quantity":"4","unit":""}]},{"id":485,"title":"Clear Soup with Semolina Dumplings","source":"seeded","protein_type":"other","prep_time_minutes":35,"instructions":"Step 1\r\nAllow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.\r\n\r\nStep 2\r\nAdd in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes.\r\n\r\nStep 3\r\nUse two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more).\r\n\r\nStep 4\r\nHeat a generous quantity of salted water in a large pan. Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally.\r\n\r\nStep 5\r\nRemove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.\r\n\r\nStep 6\r\nThe semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.","calories":260,"protein_g":7.0,"carbs_g":28.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/qserum1780156275.jpg","external_id":"53446","ingredients":[{"id":5435,"name":"Semolina","quantity":"120g","unit":""},{"id":5436,"name":"Butter","quantity":"60g","unit":""},{"id":5437,"name":"Egg","quantity":"1","unit":""},{"id":5438,"name":"Salt","quantity":"Pinch","unit":""},{"id":5439,"name":"Nutmeg","quantity":"Pinch","unit":""},{"id":5440,"name":"Oil","quantity":"Splash","unit":""},{"id":5441,"name":"Beef Stock","quantity":"1 L","unit":""},{"id":5442,"name":"Parsley","quantity":"Chopped","unit":""}]},{"id":486,"title":"Duck Confit","source":"seeded","protein_type":"other","prep_time_minutes":40,"instructions":"The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.\r\nPour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.\r\nThe duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.\r\nTo reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.","calories":650,"protein_g":45.0,"carbs_g":3.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/wvpvsu1511786158.jpg","external_id":"52907","ingredients":[{"id":5443,"name":"Sea Salt","quantity":"Handful","unit":""},{"id":5444,"name":"Bay Leaf","quantity":"4","unit":""},{"id":5445,"name":"Garlic","quantity":"4 cloves","unit":""},{"id":5446,"name":"Thyme","quantity":"Handful","unit":""},{"id":5447,"name":"Duck Legs","quantity":"4","unit":""},{"id":5448,"name":"White Wine","quantity":"100ml","unit":""}]},{"id":487,"title":"French Lentils With Garlic and Thyme","source":"seeded","protein_type":"other","prep_time_minutes":35,"instructions":"Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.\r\nAdd 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.\r\nSimmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.\r\nFor a fuller taste, use some chicken stock and reduce the water by the same amount.","calories":310,"protein_g":14.0,"carbs_g":42.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/vwwspt1487394060.jpg","external_id":"52815","ingredients":[{"id":5449,"name":"Olive Oil","quantity":"3 tablespoons","unit":""},{"id":5450,"name":"Onion","quantity":"1","unit":""},{"id":5451,"name":"Garlic","quantity":"2 cloves","unit":""},{"id":5452,"name":"Carrots","quantity":"1","unit":""},{"id":5453,"name":"French Lentils","quantity":"2 1/4 cups","unit":""},{"id":5454,"name":"Thyme","quantity":"1 teaspoon","unit":""},{"id":5455,"name":"Bay Leaf","quantity":"3","unit":""},{"id":5456,"name":"Salt","quantity":"1 tablespoon","unit":""},{"id":5457,"name":"Celery","quantity":"2 sticks","unit":""}]},{"id":488,"title":"French Omelette","source":"seeded","protein_type":"other","prep_time_minutes":10,"instructions":"Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.\r\nLet the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.\r\nGrip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.","calories":320,"protein_g":18.0,"carbs_g":2.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/yvpuuy1511797244.jpg","external_id":"52915","ingredients":[{"id":5458,"name":"Eggs","quantity":"3","unit":""},{"id":5459,"name":"Butter","quantity":"2 knobs","unit":""},{"id":5460,"name":"Parmesan","quantity":"1 tsp","unit":""},{"id":5461,"name":"Tarragon Leaves","quantity":"3 chopped","unit":""},{"id":5462,"name":"Parsley","quantity":"1 tbs chopped","unit":""},{"id":5463,"name":"Chives","quantity":"1 tbs chopped","unit":""},{"id":5464,"name":"Gruyère","quantity":"4 tbs","unit":""}]},{"id":489,"title":"Frog Legs Recipe in Garlic Butter","source":"seeded","protein_type":"other","prep_time_minutes":75,"instructions":"1. Let the frog legs soak in the milk in the fridge for an hour (optional).\r\n\r\n2. Rinse the legs and pat them dry with kitchen paper.\r\n\r\n3. Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn.\r\n\r\n4. Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly.\r\n\r\n5. Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste.\r\n\r\n6. Divide the frog legs over plates. Serve with grilled bread and a green salad.","calories":220,"protein_g":19.0,"carbs_g":6.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/qcprt21782497529.jpg","external_id":"53465","ingredients":[{"id":5465,"name":"Frogs Legs","quantity":"300g","unit":""},{"id":5466,"name":"Milk","quantity":"3 Cups","unit":""},{"id":5467,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":5468,"name":"Garlic","quantity":"1/2 tbs","unit":""},{"id":5469,"name":"Butter","quantity":"2 tablespoons","unit":""},{"id":5470,"name":"Parsley","quantity":"1 tablespoon","unit":""},{"id":5471,"name":"Salt","quantity":"Pinch","unit":""},{"id":5472,"name":"Pepper","quantity":"Pinch","unit":""}]},{"id":490,"title":"Locro","source":"seeded","protein_type":"other","prep_time_minutes":180,"instructions":"Soak: Soak corn and beans overnight in water.\r\nCook Meats: In a large pot, brown the beef and pork. Add onions and spices, cooking until translucent.\r\nSimmer the Stew: Add soaked corn and beans, pumpkin, potato, and enough water to cover. Simmer for 2-3 hours, until thick.\r\nServe: Enjoy hot, with bread on the side.\r\nPro Tips:\r\n\r\nToasting the corn slightly before adding it to the stew enhances its flavor.\r\nAdd a spoonful of paprika or a dash of cumin for an extra layer of warmth and complexity","calories":650,"protein_g":35.0,"carbs_g":75.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/5sgsob1763196284.jpg","external_id":"53146","ingredients":[{"id":5473,"name":"Dried white corn","quantity":"500g","unit":""},{"id":5474,"name":"Dried white beans","quantity":"200g","unit":""},{"id":5475,"name":"Pumpkin","quantity":"300g","unit":""},{"id":5476,"name":"Potatoes","quantity":"200g","unit":""},{"id":5477,"name":"Beef","quantity":"300g","unit":""},{"id":5478,"name":"Pork","quantity":"200g","unit":""},{"id":5479,"name":"Chorizo","quantity":"1","unit":""},{"id":5480,"name":"Onion","quantity":"1 chopped","unit":""},{"id":5481,"name":"Paprika","quantity":"1 teaspoon","unit":""},{"id":5482,"name":"Salt","quantity":"To taste","unit":""},{"id":5483,"name":"Pepper","quantity":"To taste","unit":""}]},{"id":491,"title":"Madombi: Dumplings from Botswana","source":"seeded","protein_type":"other","prep_time_minutes":40,"instructions":"This recipe requires a stew to steam the dumplings on top of, at abour 180℃ or 350℉, give or take (it doesn't have to be specific, but can't be very high or very love heat). You will add the dumplings in during the last thirty minutes of your stew's cooking time, They need to steam covered, so the stew should be in a lidded pot that is oven-proof.\r\nMix the dumpling dough\r\nIn a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes.\r\nTo a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt. Stream in the water-yeast mixture while kneading.\r\nKnead for several minutes after the dough comes together, until a smooth ball of dough forms.\r\nLeave the dumpling dough to rise\r\nPlace the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.\r\nShape the dumplings\r\nDivide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.\r\nShape each portion of dough into a smooth, round ball.\r\nSteam the dumplings\r\nIn the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew. Push them down gently into the stew. Cover tightly and return to the oven for 25-30 minutes. The dumplings are done when they're risen and light golden.","calories":290,"protein_g":8.0,"carbs_g":55.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/bjeq6g1782505296.jpg","external_id":"53472","ingredients":[{"id":5484,"name":"Warm Water","quantity":"1 1/4 cup","unit":""},{"id":5485,"name":"Sugar","quantity":"2 tsp","unit":""},{"id":5486,"name":"Yeast","quantity":"2 1/2 Tsp","unit":""},{"id":5487,"name":"All purpose flour","quantity":"3 Cups","unit":""},{"id":5488,"name":"Salt","quantity":"1 1/2 tsp","unit":""}]},{"id":492,"title":"Migas","source":"seeded","protein_type":"other","prep_time_minutes":50,"instructions":"Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.\r\nHeat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.\r\nIn the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.\r\nAdd the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.","calories":450,"protein_g":6.0,"carbs_g":50.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/xd9aj21740432378.jpg","external_id":"53086","ingredients":[{"id":5489,"name":"Bread","quantity":"1 large","unit":""},{"id":5490,"name":"Olive Oil","quantity":"1 1/2 L","unit":""},{"id":5491,"name":"Garlic","quantity":"Half","unit":""},{"id":5492,"name":"Pork","quantity":"1 Handfull","unit":""}]},{"id":493,"title":"Muraba-E-Kadu (Pumpkin Jam)","source":"seeded","protein_type":"other","prep_time_minutes":60,"instructions":"1. Remove the skin of the pumpkin. Also remove the inner seeds.\r\n\r\n2. Cut the flesh into 2cm cubes.\r\n\r\n3. Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips.\r\n\r\n4. Extract the juice from the oranges. Remove the seeds from the cardamom pods and reserve.\r\n\r\n5. Place the pumpkin, orange juice, orange strips, sugar and whole cardamom pod seeds in a large pan, mix well and leave to marinate for about 10 hours or overnight. Stir occasionally.\r\n\r\n6. Bring the mixture to the boil, then reduce the heat and simmer until the liquid has thickened and become syrupy. This can take about an hour or a little bit longer.\r\n\r\nLeave to cool then place in clean, dry jars. Enjoy!","calories":520,"protein_g":2.0,"carbs_g":125.0,"sugar_g":110.0,"image_url":"https://www.themealdb.com/images/media/meals/ug6bwk1779556566.jpg","external_id":"53403","ingredients":[{"id":5493,"name":"Pumpkin","quantity":"1 kg","unit":""},{"id":5494,"name":"Orange","quantity":"1 kg","unit":""},{"id":5495,"name":"Sugar","quantity":"750g","unit":""},{"id":5496,"name":"Cardamom","quantity":"60g","unit":""}]},{"id":494,"title":"Mutabbaq","source":"seeded","protein_type":"other","prep_time_minutes":45,"instructions":"1\r\nHeat the frying pan and add in some oil. Fry the mashed garlic and ginger first and then add in the minced meat and all seasoning. When the meat is cooked, set aside to cool down.\r\n2\r\nGet another big bowl. Add in egg, chopped tomato, chopped spring onion and minced meat.\r\n3\r\nGet one 2 sheets of filo pastry or 1 sheet spring roll wrap. Brush it with some butter and then put some filling in the middle. Fold the pastry and brush more butter on the seal part.\r\n4\r\nHeat a frying pan and add in some oil to cook the parcel until its both sides and 4 edges all turn into golden brown. (Or brush melted butter all over the parcel and bake it in 180°C oven for 10-15 minutes)\r\n5\r\nEnjoy","calories":610,"protein_g":24.0,"carbs_g":42.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/i5o2b61763739053.jpg","external_id":"53223","ingredients":[{"id":5497,"name":"Mincemeat","quantity":"500g","unit":""},{"id":5498,"name":"Garlic","quantity":"1.5 tbs minced","unit":""},{"id":5499,"name":"Ginger","quantity":"1.5 tbs minced","unit":""},{"id":5500,"name":"Egg","quantity":"1","unit":""},{"id":5501,"name":"Tomato","quantity":"1 large","unit":""},{"id":5502,"name":"Spring Onions","quantity":"4","unit":""},{"id":5503,"name":"Filo Pastry","quantity":"12","unit":""},{"id":5504,"name":"Melted Butter","quantity":"1 1/2 cups","unit":""},{"id":5505,"name":"Salt","quantity":"1 tsp","unit":""},{"id":5506,"name":"Paprika","quantity":"1 tsp","unit":""},{"id":5507,"name":"Cumin","quantity":"1 tsp","unit":""},{"id":5508,"name":"Allspice","quantity":"1 tsp","unit":""},{"id":5509,"name":"Turmeric","quantity":"1 tsp","unit":""},{"id":5510,"name":"Black Pepper","quantity":"1 tsp","unit":""},{"id":5511,"name":"Sugar","quantity":"1 tsp","unit":""}]},{"id":495,"title":"Osso Buco alla Milanese","source":"seeded","protein_type":"other","prep_time_minutes":120,"instructions":"Heat the oven to 300 degrees.\r\nDredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour.\r\nBrowning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside.\r\nThe aromatics: pour off and discard the fat from the pot. Wipe out any burnt bits with a damp paper towel, being careful not to remove any delicious little caramelized bits. Ad the remaining 2 tablespoons butter to the pot and melt it over medium heat. When the butter has stopped foaming, add the onion, carrot, celery, and fennel. Season with salt and pepper, stir, and cook the vegetables until they begin to soften but do not brown, about 6 minutes. Stir in the garlic, orange zest, marjoram, and bay leaf, and stew for another minute or two.\r\nThe braising liquid: add the wine, increase the heat to high, and bring to a boil. Boil, stirring occasionally, to reduce the wine by about half, 5 minutes. Add the stock and tomatoes, with their juice, and boil again to reduce the liquid to about 1 cup total, about 10 minutes.\r\nThe braise: Place the shanks in the pot so that they are sitting with the exposed bone facing up, and pour over any juices that accumulated as they sat. Cover with parchment paper, pressing down so the parchment nearly touches the veal and the edges hang over the sides of the pot by about an inch. Cover tightly with the lid, and slide into the lower part of the oven to braise at a gentle simmer. Check the pot after the first 15 minutes, and if the liquid is simmering too aggressively, lower the oven heat by 10 or 15 degrees. Continue braising, turning the shanks and spooning some pan juices over the top after the first 40 minutes, until the meat is completely tender and pulling away from the bone, about 2 hours.\r\nThe gremolata: While the shanks are braising, stir together the garlic, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside in a cool place (or the refrigerator, if your kitchen is very warm.)\r\nThe finish: When the veal is fork-tender and falling away from the bone, remove the lid and sprinkle over half of the gremolata. Return the veal to the oven, uncovered, for another 15 minutes to caramelize it some.\r\nUsing a slotted spatula or spoon, carefully lift the shanks from the braising liquid, doing your best to keep them intact. The shanks will be very tender and threatening to fall into pieces, and the marrow will be wobbly inside the bones, so this can be a bit tricky. But if they do break apart, don’t worry, the flavor won’t suffer at all. Arrange the shanks on a serving platter or other large plate, without stacking, and cover with foil to keep warm.\r\nFinishing the sauce: Set the braising pot on top of the stove and evaluate the sauce: if there is a visible layer of fat floating on the surface, use a large spoon to skim it off and discard it. Taste the sauce for concentration of flavor. If it tastes a bit weak or flat, bring it to a boil over high heat, and boil to reduce the volume and intensify the flavor for 5 to 10 minutes. Taste again for salt and pepper. If the sauce wants more zip, stir in a teaspoon or two of the remaining gremolata.\r\nPortioning the veal shanks: if the shanks are reasonably sized, serve one per person. If the shanks are gargantuan or you’re dealing with modest appetites, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. Be sure to give the marrow bones to whomever prizes them most.\r\nServing: Arrange the veal shanks on warm dinner plates accompanied by the risotto, if serving. Just before carrying the plates to the table, sprinkle on the remaining gremolata and then spoon over a generous amount of sauce – the contact with the hot liquid will aromatize the gremolata and perk up everyone’s appetite with the whiff of garlic and lemon.","calories":580,"protein_g":45.0,"carbs_g":22.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/wwuqvt1487345467.jpg","external_id":"52810","ingredients":[{"id":5512,"name":"Veal","quantity":"4 meaty shanks","unit":""},{"id":5513,"name":"Flour","quantity":"½ cup","unit":""},{"id":5514,"name":"Olive Oil","quantity":"2 tablespoons","unit":""},{"id":5515,"name":"Butter","quantity":"3 tablespoons","unit":""},{"id":5516,"name":"Onion","quantity":"1 medium chopped into ½-inch pieces","unit":""},{"id":5517,"name":"Carrots","quantity":"1 chopped into ½-inch pieces","unit":""},{"id":5518,"name":"Celery","quantity":"1 chopped into ½-inch pieces","unit":""},{"id":5519,"name":"Fennel","quantity":"1 bulb chopped into ½-inch pieces","unit":""},{"id":5520,"name":"Garlic","quantity":"3 cloves","unit":""},{"id":5521,"name":"Orange Zest","quantity":"2 strips","unit":""},{"id":5522,"name":"Marjoram","quantity":"1 ½ teaspoons","unit":""},{"id":5523,"name":"Bay Leaf","quantity":"1","unit":""},{"id":5524,"name":"Dry White Wine","quantity":"1 cup","unit":""},{"id":5525,"name":"Chicken Stock","quantity":"½ cup","unit":""},{"id":5526,"name":"Tomatoes","quantity":"1 cup chopped with juice","unit":""},{"id":5527,"name":"Parsley","quantity":"2 tablespoons chopped","unit":""},{"id":5528,"name":"Garlic","quantity":"1 teaspoon minced","unit":""},{"id":5529,"name":"Lemon Zest","quantity":"1 teaspoon grated","unit":""}]},{"id":496,"title":"Papas Chorreadas Recipe (Potatoes with Cream and Cheese Sauce)","source":"seeded","protein_type":"other","prep_time_minutes":40,"instructions":"Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.\r\nWhile the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.\r\n\r\nAdd cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.\r\nIn a serving dish place the potatoes and pour the sauce on top. Serve them hot.","calories":420,"protein_g":14.0,"carbs_g":45.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/v1n3cj1783805938.jpg","external_id":"53534","ingredients":[{"id":5530,"name":"Red Potatoes","quantity":"8","unit":""},{"id":5531,"name":"Chicken Stock Cube","quantity":"1","unit":""},{"id":5532,"name":"Water","quantity":"Splash","unit":""},{"id":5533,"name":"Butter","quantity":"1 tablespoon","unit":""},{"id":5534,"name":"Vegetable Oil","quantity":"1 tablespoon","unit":""},{"id":5535,"name":"Tomato","quantity":"1 1/2 cup","unit":""},{"id":5536,"name":"Scallions","quantity":"3","unit":""},{"id":5537,"name":"Garlic Powder","quantity":"1/4 tsp","unit":""},{"id":5538,"name":"Cumin","quantity":"1/4 tsp","unit":""},{"id":5539,"name":"Salt","quantity":"1/4 tsp","unit":""},{"id":5540,"name":"Pepper","quantity":"To taste","unit":""},{"id":5541,"name":"Whipping Cream","quantity":"1 cup","unit":""},{"id":5542,"name":"Cilantro","quantity":"1 tablespoon chopped","unit":""},{"id":5543,"name":"Mozzarella","quantity":"1 cup","unit":""}]},{"id":497,"title":"Pizza Express Margherita","source":"seeded","protein_type":"other","prep_time_minutes":30,"instructions":"1 Preheat the oven to 230°C.\r\n\r\n2 Add the sugar and crumble the fresh yeast into warm water.\r\n\r\n3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.\r\n\r\n4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.\r\n\r\n5 Lightly flour your hands, and slowly mix the ingredients together until they bind.\r\n\r\n6 Generously dust your surface with flour.\r\n\r\n7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.\r\n\r\n8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)\r\n\r\n9 Spread the passata on top making sure you go to the edge.\r\n\r\n10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.\r\n\r\n11 Cook in the oven for 10 – 12 minutes until the cheese slightly colours.\r\n\r\n12 When ready, place the basil leaf on top and tuck in!","calories":550,"protein_g":18.0,"carbs_g":75.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/x0lk931587671540.jpg","external_id":"53014","ingredients":[{"id":5544,"name":"Water","quantity":"150ml","unit":""},{"id":5545,"name":"Sugar","quantity":"1 tsp","unit":""},{"id":5546,"name":"Yeast","quantity":"15g","unit":""},{"id":5547,"name":"Plain Flour","quantity":"225g","unit":""},{"id":5548,"name":"Salt","quantity":"1 1/2 tsp","unit":""},{"id":5549,"name":"Olive Oil","quantity":"Drizzle","unit":""},{"id":5550,"name":"Passata","quantity":"80g","unit":""},{"id":5551,"name":"Mozzarella","quantity":"70g","unit":""},{"id":5552,"name":"Oregano","quantity":"Peeled and Sliced","unit":""},{"id":5553,"name":"Basil","quantity":"Leaves","unit":""},{"id":5554,"name":"Black Pepper","quantity":"Pinch","unit":""}]},{"id":498,"title":"Porotos Granados (Chilean Bean Stew)","source":"seeded","protein_type":"other","prep_time_minutes":50,"instructions":"Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.\r\n\r\nStir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.","calories":310,"protein_g":14.0,"carbs_g":48.0,"sugar_g":9.0,"image_url":"https://www.themealdb.com/images/media/meals/nimml81782855200.jpg","external_id":"53521","ingredients":[{"id":5555,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":5556,"name":"Onion","quantity":"1","unit":""},{"id":5557,"name":"Butternut Squash","quantity":"2 cups","unit":""},{"id":5558,"name":"Great Northern Beans","quantity":"1 Can","unit":""},{"id":5559,"name":"Lima Beans","quantity":"1 cup","unit":""},{"id":5560,"name":"Chicken Stock","quantity":"3 Cups","unit":""},{"id":5561,"name":"Sweetcorn","quantity":"2 cups","unit":""},{"id":5562,"name":"Basil","quantity":"2 tbs chopped","unit":""},{"id":5563,"name":"Banana Pepper","quantity":"1","unit":""}]},{"id":499,"title":"Poutine","source":"seeded","protein_type":"other","prep_time_minutes":25,"instructions":"Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).\r\nWarm gravy in saucepan or microwave.\r\nPlace the fries into the hot oil, and cook until light brown, about 5 minutes.\r\nRemove to a paper towel lined plate to drain.\r\nPlace the fries on a serving platter, and sprinkle the cheese over them.\r\nLadle gravy over the fries and cheese, and serve immediately.","calories":680,"protein_g":22.0,"carbs_g":70.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/uuyrrx1487327597.jpg","external_id":"52804","ingredients":[{"id":5564,"name":"Vegetable Oil","quantity":"Dash","unit":""},{"id":5565,"name":"Beef Gravy","quantity":"1 Can","unit":""},{"id":5566,"name":"Potatoes","quantity":"5 thin cut","unit":""},{"id":5567,"name":"Cheese Curds","quantity":"2 cups","unit":""}]},{"id":500,"title":"Purple sprouting broccoli tempura with nuoc cham","source":"seeded","protein_type":"other","prep_time_minutes":25,"instructions":"step 1\r\nFor the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl. Set aside while you make the tempura.\r\n\r\nstep 2\r\nWhisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together. Fill a large, deep pan no more than a third full with the vegetable oil and heat until it reaches 180C or a cube of bread dropped in browns in 20 seconds.\r\n\r\nstep 3\r\nQuickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Carefully lower into the hot oil and cook for 2-3 mins until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.","calories":280,"protein_g":5.0,"carbs_g":35.0,"sugar_g":8.0,"image_url":"https://www.themealdb.com/images/media/meals/xnv4wf1763756529.jpg","external_id":"53230","ingredients":[{"id":5568,"name":"Corn Flour","quantity":"50g","unit":""},{"id":5569,"name":"Plain Flour","quantity":"100g","unit":""},{"id":5570,"name":"Sesame Seed","quantity":"1 tablespoon","unit":""},{"id":5571,"name":"Vegetable Oil","quantity":"For frying","unit":""},{"id":5572,"name":"Soda Water","quantity":"250ml","unit":""},{"id":5573,"name":"Purple Sprouting Broccoli","quantity":"200g","unit":""},{"id":5574,"name":"Fish Sauce","quantity":"2 tablespoons","unit":""},{"id":5575,"name":"Lime","quantity":"Juice of 2","unit":""},{"id":5576,"name":"Birds-eye Chillies","quantity":"1 chopped","unit":""},{"id":5577,"name":"Sugar","quantity":"2 tablespoons","unit":""}]},{"id":501,"title":"Ramen Noodles with Boiled Egg","source":"seeded","protein_type":"other","prep_time_minutes":15,"instructions":"Boil: Bring water to a boil, gently add eggs, and cook for exactly 6½ to 7 minutes.\r\nIce Bath: Immediately transfer the eggs to a bowl of ice water for 3–5 minutes to stop cooking.\r\nMarinate (Optional but recommended): Peel the eggs and marinate in a mix of 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, and 4 tbsp water for at least 4 hours (or overnight).\r\nServe: Slice in half, letting the yolk flow into the broth","calories":210,"protein_g":8.0,"carbs_g":28.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/ip5xtp1769779958.jpg","external_id":"53383","ingredients":[{"id":5578,"name":"Noodles","quantity":"1 Packet","unit":""},{"id":5579,"name":"Water","quantity":"2 cups","unit":""},{"id":5580,"name":"Egg","quantity":"1 large","unit":""},{"id":5581,"name":"Soy Sauce","quantity":"1 tbsp","unit":""},{"id":5582,"name":"Chilli Sauce","quantity":"1/2 tsp","unit":""},{"id":5583,"name":"Spring Onions","quantity":"1 tbls","unit":""},{"id":5584,"name":"Salt","quantity":"1/2 tsp","unit":""},{"id":5585,"name":"Pepper","quantity":"1/2 tbs","unit":""}]},{"id":502,"title":"Shakshouka","source":"seeded","protein_type":"other","prep_time_minutes":20,"instructions":"1\r\nFirst, pan fry the black pepper and garlic over a dry medium heat until fragrant.\r\n2\r\nAdd a good amount of extra virgin olive oil and infuse for a minute.\r\n3\r\nOnce the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.\r\n4\r\nRemove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.\r\n5\r\nMake craters for the eggs and lower the heat. Carefully crack the eggs into the craters, making sure it touches the pan and not the tomato sauce.\r\n6\r\nCover the eggs and leave it for 5 minutes without lifting the lid.\r\n7\r\nRemove from the heat and let the residual heat steam the eggs for 1-2 minutes.\r\n8\r\nServe with flatbread. Enjoy!","calories":190,"protein_g":7.0,"carbs_g":8.0,"sugar_g":5.0,"image_url":"https://www.themealdb.com/images/media/meals/crd1jz1763592990.jpg","external_id":"53215","ingredients":[{"id":5586,"name":"Tomato","quantity":"250g","unit":""},{"id":5587,"name":"Extra Virgin Olive Oil","quantity":"40 ml","unit":""},{"id":5588,"name":"Egg","quantity":"4","unit":""},{"id":5589,"name":"Garlic Clove","quantity":"4 sliced","unit":""},{"id":5590,"name":"Black Pepper","quantity":"To taste","unit":""},{"id":5591,"name":"Salt","quantity":"To taste","unit":""}]},{"id":503,"title":"Shakshuka Feta Cheese","source":"seeded","protein_type":"other","prep_time_minutes":25,"instructions":"1\r\nIn a pan heat the oil medium to high heat, with a tablespoon of olive oil\r\n2\r\nAdd the chopped vegetables as onions, garlic, celery and red pepper. Stir all together for 5 mins.\r\n3\r\nAdd the cumin powder and salt and pepper and the tomato sauce and let it cook for another 7 mins.\r\n4\r\nAdd the eggs, cover and leave to coo for 8 mins. Add the fresh spinach and feta cheese at the end.\r\n5\r\nServe with fresh bread.","calories":230,"protein_g":11.0,"carbs_g":12.0,"sugar_g":4.0,"image_url":"https://www.themealdb.com/images/media/meals/wpkfin1763597958.jpg","external_id":"53219","ingredients":[{"id":5592,"name":"Egg","quantity":"4 large","unit":""},{"id":5593,"name":"Tomato Sauce","quantity":"3  tablespoons","unit":""},{"id":5594,"name":"Olive Oil","quantity":"1 tablespoon","unit":""},{"id":5595,"name":"Shallots","quantity":"1 chopped","unit":""},{"id":5596,"name":"Celery","quantity":"1","unit":""},{"id":5597,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":5598,"name":"Spinach","quantity":"1 cup","unit":""},{"id":5599,"name":"Feta","quantity":"1/2 cup","unit":""},{"id":5600,"name":"Red Pepper","quantity":"1/2","unit":""},{"id":5601,"name":"Ground Cumin","quantity":"1 tsp","unit":""},{"id":5602,"name":"Salt","quantity":"1/2 teaspoon","unit":""},{"id":5603,"name":"Black Pepper","quantity":"1/2 teaspoon","unit":""}]},{"id":504,"title":"Spanish meatballs with clams, chorizo & squid","source":"seeded","protein_type":"other","prep_time_minutes":40,"instructions":"step 1\r\nMelt the butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant. Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.\r\n\r\nstep 2\r\nAdd the pork mince and the egg yolk to the bowl, then beat well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil. Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.","calories":650,"protein_g":38.0,"carbs_g":15.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/2wt8721763334199.jpg","external_id":"53183","ingredients":[{"id":5604,"name":"Butter","quantity":"25g","unit":""},{"id":5605,"name":"Shallots","quantity":"3 diced","unit":""},{"id":5606,"name":"Smoked Paprika","quantity":"1 teaspoon","unit":""},{"id":5607,"name":"Garlic","quantity":"2 cloves minced","unit":""},{"id":5608,"name":"Garlic","quantity":"1 clove finely chopped","unit":""},{"id":5609,"name":"Dry sherry","quantity":"2 tblsp","unit":""},{"id":5610,"name":"Breadcrumbs","quantity":"50g","unit":""},{"id":5611,"name":"Pork","quantity":"300g","unit":""},{"id":5612,"name":"Egg Yolks","quantity":"1","unit":""},{"id":5613,"name":"Olive Oil","quantity":"50 ml","unit":""},{"id":5614,"name":"Chorizo","quantity":"300g","unit":""},{"id":5615,"name":"Squid","quantity":"300g","unit":""},{"id":5616,"name":"White Wine","quantity":"100 ml","unit":""},{"id":5617,"name":"Tomato","quantity":"300g","unit":""},{"id":5618,"name":"Clams","quantity":"400g","unit":""},{"id":5619,"name":"Parsley","quantity":"Handful","unit":""},{"id":5620,"name":"Extra Virgin Olive Oil","quantity":"Drizzle","unit":""}]},{"id":505,"title":"Syrian Bread","source":"seeded","protein_type":"other","prep_time_minutes":120,"instructions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.\r\n\r\nWhen the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).\r\n\r\nTurn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.\r\n\r\nRoll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.","calories":220,"protein_g":6.0,"carbs_g":42.0,"sugar_g":1.0,"image_url":"https://www.themealdb.com/images/media/meals/54xzk31760524666.jpg","external_id":"53089","ingredients":[{"id":5621,"name":"Water","quantity":"1 and 1/8 cup","unit":""},{"id":5622,"name":"Vegetable Oil","quantity":"2 tblsp","unit":""},{"id":5623,"name":"Sugar","quantity":"1/2 teaspoon","unit":""},{"id":5624,"name":"Salt","quantity":"1 1/2 tsp","unit":""},{"id":5625,"name":"Flour","quantity":"3 Cups","unit":""},{"id":5626,"name":"Yeast","quantity":"1 1/2 tsp","unit":""}]},{"id":506,"title":"Syrian Rice with Meat","source":"seeded","protein_type":"other","prep_time_minutes":45,"instructions":"Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.\r\n\r\nStir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.\r\n\r\nMeanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.\r\n\r\nMix pine nuts into beef-rice mixture before serving.","calories":780,"protein_g":45.0,"carbs_g":55.0,"sugar_g":2.0,"image_url":"https://www.themealdb.com/images/media/meals/zg2b9l1760524940.jpg","external_id":"53095","ingredients":[{"id":5627,"name":"Butter","quantity":"1/4 cup","unit":""},{"id":5628,"name":"Ground Beef","quantity":"2 Pounds","unit":""},{"id":5629,"name":"Salt","quantity":"2 teaspoons","unit":""},{"id":5630,"name":"Allspice","quantity":"1/2 teaspoon","unit":""},{"id":5631,"name":"Cinnamon","quantity":"1/2 teaspoon","unit":""},{"id":5632,"name":"Black Pepper","quantity":"1/2 teaspoon","unit":""},{"id":5633,"name":"Chicken Stock","quantity":"5 Cups","unit":""},{"id":5634,"name":"Rice","quantity":"2 cups","unit":""},{"id":5635,"name":"Butter","quantity":"2 tablespoons","unit":""},{"id":5636,"name":"Pine Nuts","quantity":"1/2 cup","unit":""}]},{"id":507,"title":"Three-cheese souffles","source":"seeded","protein_type":"other","prep_time_minutes":50,"instructions":"Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.\r\nDiscard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.\r\nOnce thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.\r\nIn a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.\r\nCarefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.\r\nTop each soufflé with a slice of goat’s cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.\r\nLeave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.\r\nWhen ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.","calories":520,"protein_g":22.0,"carbs_g":25.0,"sugar_g":3.0,"image_url":"https://www.themealdb.com/images/media/meals/sxwquu1511793428.jpg","external_id":"52912","ingredients":[{"id":5637,"name":"Butter","quantity":"50g","unit":""},{"id":5638,"name":"Parmesan","quantity":"25g","unit":""},{"id":5639,"name":"Milk","quantity":"300ml","unit":""},{"id":5640,"name":"Bay Leaves","quantity":"2","unit":""},{"id":5641,"name":"Plain Flour","quantity":"5 tbs","unit":""},{"id":5642,"name":"English Mustard","quantity":"½ tsp","unit":""},{"id":5643,"name":"Cayenne Pepper","quantity":"Pod of","unit":""},{"id":5644,"name":"Gruyère","quantity":"140g","unit":""},{"id":5645,"name":"Eggs","quantity":"3","unit":""},{"id":5646,"name":"Goats Cheese","quantity":"8 slices","unit":""},{"id":5647,"name":"Double Cream","quantity":"150ml","unit":""},{"id":5648,"name":"Spinach","quantity":"to serve","unit":""}]},{"id":508,"title":"Turkey Bánh mì","source":"seeded","protein_type":"other","prep_time_minutes":25,"instructions":"step 1\r\nTo make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.\r\n\r\nstep 2\r\nHalve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.","calories":420,"protein_g":26.0,"carbs_g":45.0,"sugar_g":7.0,"image_url":"https://www.themealdb.com/images/media/meals/1wj8w31763781990.jpg","external_id":"53249","ingredients":[{"id":5649,"name":"Baguette","quantity":"2 small","unit":""},{"id":5650,"name":"Chicken Liver","quantity":"50g","unit":""},{"id":5651,"name":"Cucumber","quantity":"1/4","unit":""},{"id":5652,"name":"Turkey","quantity":"140g","unit":""},{"id":5653,"name":"Mayonnaise","quantity":"1 tablespoon","unit":""},{"id":5654,"name":"Red Chilli","quantity":"1 sliced","unit":""},{"id":5655,"name":"Mint","quantity":"Handful","unit":""},{"id":5656,"name":"Carrots","quantity":"2 small","unit":""},{"id":5657,"name":"Red Cabbage","quantity":"75g","unit":""},{"id":5658,"name":"Ground Ginger","quantity":"1/4 tsp","unit":""},{"id":5659,"name":"Rice Vinegar","quantity":"½ tablespoon","unit":""},{"id":5660,"name":"Golden Caster Sugar","quantity":"1/2 teaspoon","unit":""}]},{"id":509,"title":"Turkey Meatloaf","source":"seeded","protein_type":"other","prep_time_minutes":60,"instructions":"Heat oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. Set aside to cool.\r\n\r\nPut the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix everything to combine, then shape into a rectangular loaf and place in a large roasting tin. Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 mins.\r\n\r\nMeanwhile, drain 1 can of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée. Season and set aside.\r\n\r\nWhen the meatloaf has had its initial cooking time, scatter the beans around the outside and bake for 15 mins more until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf in slices.","calories":380,"protein_g":32.0,"carbs_g":30.0,"sugar_g":6.0,"image_url":"https://www.themealdb.com/images/media/meals/ypuxtw1511297463.jpg","external_id":"52845","ingredients":[{"id":5661,"name":"Olive Oil","quantity":"1 tblsp","unit":""},{"id":5662,"name":"Onion","quantity":"1 large","unit":""},{"id":5663,"name":"Garlic","quantity":"1 clove peeled crushed","unit":""},{"id":5664,"name":"Worcestershire Sauce","quantity":"2 tblsp","unit":""},{"id":5665,"name":"Tomato Puree","quantity":"3 tsp","unit":""},{"id":5666,"name":"Turkey Mince","quantity":"500g","unit":""},{"id":5667,"name":"Eggs","quantity":"1 large","unit":""},{"id":5668,"name":"Breadcrumbs","quantity":"85g","unit":""},{"id":5669,"name":"Barbeque Sauce","quantity":"2 tblsp","unit":""},{"id":5670,"name":"Cannellini Beans","quantity":"800g","unit":""},{"id":5671,"name":"Parsley","quantity":"2 tblsp","unit":""}]},{"id":510,"title":"Turkish rice (vermicelli rice)","source":"seeded","protein_type":"other","prep_time_minutes":20,"instructions":"step 1\r\nPour the rice into a very large bowl under cold running water and carefully drain the water out of the bowl through a sieve. Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.\r\n\r\nstep 2\r\nPut the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins. Remove from the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.\r\n\r\nstep 3\r\nDrain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour the hot stock into the pan, sprinkle in ½ tsp salt, stir well then return the pan to the hob over a high heat. Bring to the boil, then reduce the heat to the lowest it will go, put the lid on the pan and simmer for 7-9 mins. Remove the pan from the heat, cover with a couple of sheets of kitchen paper or a light tea towel and the pan lid, and let the rice sit in the pan for 10 mins. Fluff up with a fork before serving.","calories":320,"protein_g":6.5,"carbs_g":48.0,"sugar_g":0.5,"image_url":"https://www.themealdb.com/images/media/meals/xw1ruy1763786501.jpg","external_id":"53252","ingredients":[{"id":5672,"name":"Rice","quantity":"300g","unit":""},{"id":5673,"name":"Vegetable Oil","quantity":"3  tablespoons","unit":""},{"id":5674,"name":"Vermicelli Pasta","quantity":"70g","unit":""},{"id":5675,"name":"Unsalted Butter","quantity":"30g","unit":""},{"id":5676,"name":"Chicken Stock","quantity":"600ml","unit":""}]},{"id":511,"title":"Yorkshire Puddings","source":"seeded","protein_type":"other","prep_time_minutes":35,"instructions":"step 1\r\nHeat oven to 230C/fan 210C/gas 8.\r\n\r\nstep 2\r\nDrizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.\r\n\r\nstep 3\r\nTo make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.\r\n\r\nstep 4\r\nGradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.\r\n\r\nstep 5\r\nPour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.\r\n\r\nstep 6\r\nPlace the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.\r\n\r\nstep 7\r\nServe immediately. You can now cool them and freeze for up to 1 month.","calories":165,"protein_g":7.0,"carbs_g":18.0,"sugar_g":2.5,"image_url":"https://www.themealdb.com/images/media/meals/x5qz5k1761595900.jpg","external_id":"53097","ingredients":[{"id":5677,"name":"Flour","quantity":"140g","unit":""},{"id":5678,"name":"Egg","quantity":"4","unit":""},{"id":5679,"name":"Milk","quantity":"200ml","unit":""},{"id":5680,"name":"Sunflower Oil","quantity":"Drizzle","unit":""}]}]}