db.json

{
  "meals": [
    {
      "id": "52803",
      "Meal": "Beef Wellington",
      "Category": "Beef",
      "Area": "British",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/vvpprx1487325699.jpg",
      "Video": "https://www.youtube.com/watch?v=e0OEmrHzJjk&ab_channel=AlvinZhou",
      "Ingredient": "mushrooms, Beef Fillet, 1 (2 lb.) center-cut beef tenderloin, trimmed kosher salt Freshly ground black pepper",
      "Source": "http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington"
    },
    {
      "id": "53013",
      "Meal": "Big Mac",
      "Category": "Beef",
      "Area": "American",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/urzj1d1587670726.jpg",
      "Video": "https://www.youtube.com/watch?v=C5J39YnnPsg",
      "Ingredient": "400g Minced Beef, 2 tbs Olive Oil, 2 Sesame Seed Burger Buns, chopped Onion, 1/4 Iceberg Lettuce, 1/4 Cheese, 2 sliced Dill Pickles, 2 large Mayonnaise, 1 cup White wine Vinegar, pinch Pepper, 2tsp Mustard, 1 1/2 tsp Onion Salt, 1 1/2 tsp Garlic Powder, 1/2 tsp paprika",
      "Source": "https://www.delicious.com.au/recipes/finally-recipe-worlds-top-selling-burger-big-mac/5221ee4a-279e-4a0b-8629-f442dc46822e"
    },
    {
      "id": "53103",
      "Meal": "Pizza",
      "Category": "Chicken",
      "Area": "American",
      "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.",
      "MealThumb": "https://life-in-the-lofthouse.com/wp-content/uploads/2016/03/Hawaiian-BBQ-Chicken-PIzza_brandnew.jpg",
      "Video": "https://www.youtube.com/watch?v=ubj4xYMxzLs&ab_channel=POPSUGARFood",
      "Ingredient": "400g Minced Beef, 2 tbs Olive Oil, 2 Sesame Seed Burger Buns, chopped Onion, 1/4 Iceberg Lettuce, 1/4 Cheese, 2 sliced Dill Pickles, 2 large Mayonnaise, 1 cup White wine Vinegar, pinch Pepper, 2tsp Mustard, 1 1/2 tsp Onion Salt, 1 1/2 tsp Garlic Powder, 1/2 tsp paprika",
      "Source": "https://www.delicious.com.au/recipes/finally-recipe-worlds-top-selling-burger-big-mac/5221ee4a-279e-4a0b-8629-f442dc46822e"
    },
    {
      "id": "52977",
      "Meal": "Corba",
      "Category": "Side Dish",
      "Area": "Turkish",
      "Instructions": "Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.  Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later\r\nIn a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.\r\nAdd the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.\r\nImmediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.\r\nAfter it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.\r\nAfter the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.\r\nServe with crushed-up crackers, torn up bread, or something else to add some extra thickness.  You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.  Makes great leftovers, stays good in the fridge for about a week.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/58oia61564916529.jpg",
      "Video": "https://www.youtube.com/watch?v=VVnZd8A84z4",
      "Ingredient": "1 cup Lentil, 1 large Onion, 1 large Carrots, 1 tbs Tomato Puree, 2 tsp Cumin, 1 tsp Paprika, 1/2 tsp Mint, 1/2 tsp Thyme, 1/4 tsp Black Pepper, 1/4 tsp Red Pepper Flakes, 4 cups Vegetable Stock, 1 cup Water, pinch Sea Salt",
      "Source": "https://findingtimeforcooking.com/main-dishes/red-lentil-soup-corba/"
    },
    {
      "id": "53060",
      "Meal": "Burek",
      "Category": "Side Dish",
      "Area": "Croatian",
      "Instructions": "Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/tkxquw1628771028.jpg",
      "Tags": "Streetfood, Onthego",
      "Video": "https://www.youtube.com/watch?v=YsJXZwE5pdY",
      "Ingredient": "1 packet Filo Pastry, 150g Minced Beef, 150g Onion, 40g Oil, Dash Salt, Dash Pepper",
      "Source": "https://www.visit-croatia.co.uk/croatian-cuisine/croatian-recipes/"
    },
    {
      "id": "52978",
      "Meal": "Kumpir",
      "Category": "Side Dish",
      "Area": "Turkish",
      "Instructions": "If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.\r\n\r\nGrate (roughly – you can use as much as you like) 150g of cheese.\r\nFinely chop one onion and one sweet red pepper.\r\nPut these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).",
      "MealThumb": "https://www.themealdb.com/images/media/meals/mlchx21564916997.jpg",
      "Video": "https://www.youtube.com/watch?v=skAdl3Bf08E&ab_channel=Refika%27sKitchen",
      "Ingredient": "2 large Potatoes, 2 tbs Butter, 150g Cheese, 1 large Onion, 1 large Red Pepper, 1 pinch Red Chille Flakes",
      "Source": "http://www.turkeysforlife.com/2013/10/firinda-kumpir-turkish-street-food.html"
    },
    {
      "id": "53026",
      "Meal": "Tamiya",
      "Category": "Vegetarian",
      "Area": "Egyptian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/n3xxd91598732796.jpg",
      "Video": "https://www.youtube.com/watch?v=mulqW-J3Yy4",
      "Ingredient": "3 cups Broad Beans, 6 Spring Onions, 4 Garlic cloves, 1/4 cup Parsley, 2 tsp Cumin, 1 tsp Baking Powder, 1/2 tsp Cayenne Pepper, Sprinkling Flour, Vegetable Oil As required",
      "Source": "https://oukosher.org/recipes/tamiya-egyptian-dried-fava-bean-fritters/"
    },
    {
      "id": "52785",
      "Meal": "Dal fry",
      "Category": "Vegetarian",
      "Area": "Indian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/wuxrtu1483564410.jpg",
      "Video": "https://www.youtube.com/watch?v=J4D855Q9-jg",
      "Ingredient": "1 cup Toor dal, 2-1/2 cups Water, 1 tsp salt, 1/4 tsp Turmeric, 3 tbs Ghee, 1 cup Chopped tomatoes, 1/2 tsp Cumin & Mustard Seeds, 2 Bayleaf, 1 tbs chopped Green Chilli, 2 tsp shredded Ginger, 2 tbs Cilantro, 1/2 tsp Red pepper & Salt, 1 tsp Sugar, 1/4 tsp Garam Masala ",
      "Source": "https://www.instagram.com/p/BO21bpYD3Fu"
    },
    {
      "id": "52804",
      "Meal": "Poutine",
      "Category": "Miscellaneous",
      "Area": "Canadian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/uuyrrx1487327597.jpg",
      "Video": "https://www.youtube.com/watch?v=UVAMAoA2_WU",
      "Ingredient": "Dash Vegetable Oil, 1 can Beef Gravy, 5 thin cut Potatoes, 2 cups Cheese Curds",
      "Source": "http://www.food.com/recipe/real-canadian-poutine-113388"
    },
    {
      "id": "52844",
      "Meal": "Lasagne",
      "Category": "Pasta",
      "Area": "Italian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/wtsvxx1511296896.jpg",
      "Video": "https://www.youtube.com/watch?v=gfhfsBPt46s",
      "Ingredient": "1 tbsp Olive Oil, 2 Bacon, 1 finely chopped Onion, 1 stick Celery, 1 medium Carrots, 2 cloves chopped Garlic, 500g minced Beef, 1 tbsp Tomato Puree, 800g Chopped Tomatoes, 1 tbsp Honey, 500g Lasagne sheets, 400ml Creme Fraiche, 125g Mozzarella Balls, 50g Parmasen Cheese, Basil leaves for toppings",
      "Source": "https://www.bbcgoodfood.com/recipes/classic-lasagne"
    },
    {
      "id": "52929",
      "Meal": "Timbits",
      "Category": "Dessert",
      "Area": "Canadian",
      "Instructions": "Sift together dry ingredients.\r\nMix together wet ingredients and incorporate into dry. Stir until smooth.\r\nDrop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.\r\nRemove and drain.\r\nRoll in cinnamon sugar while still warm and serve.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/txsupu1511815755.jpg",
      "Video": "https://www.youtube.com/watch?v=nvbm32VYbCw&ab_channel=TwoMarketGirls",
      "Ingredient": "2 cups Flour, 1/3 cup Sugar, 3 tsp Baking Powder, 1/2 tsp Salt, 1 beaten Egg, 3/4 cup Milk, 3 tbs Oil, Oil for frying, Icing Sugar",
      "Source": "http://www.geniuskitchen.com/recipe/drop-doughnuts-133877"
    },
    {
      "id": "52948",
      "Meal": "Wontons",
      "Category": "Pork",
      "Area": "Chinese",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/1525876468.jpg",
      "Video": "https://www.youtube.com/watch?v=9h9No18ZyCI",
      "Ingredient": "1lb Pork, 3 chopped Garlic clove, 1tsp ginger, 1tbs Soy Sauce, 1tsp Sesame Seed Oil, 3 finely chopped Carrots & Celery, 6 chopped Spring onions, 1 packet Wonton skin, Fry Oil, 1 Bottle Water",
      "Source": "http://www.geniuskitchen.com/recipe/chinese-wontons-20235"
    },
    {
      "id": "52971",
      "Meal": "Kafteji",
      "Category": "Vegetarian",
      "Area": "Tunisian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/1bsv1q1560459826.jpg",
      "Video": "https://www.youtube.com/watch?v=y6h6F-yI3yE&ab_channel=clubcuisine",
      "Ingredient": "5 Large Potatoes, 2 tbs Olive Oil, 1 Green Pepper, 5 Onions, 1 tbs Ras el hanout, 500g Pumpkin, 24 skinned Eggs, pinch Salt & Pepper",
      "Source": "http://allrecipes.co.uk/recipe/12294/kafteji--tunisian-fried-vegetables-.aspx"
    },
    {
      "id": "53027",
      "Meal": "Koshari",
      "Category": "Vegetarian",
      "Area": "Egyptian",
      "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).",
      "MealThumb": "https://www.themealdb.com/images/media/meals/4er7mj1598733193.jpg",
      "Video": "https://www.youtube.com/watch?v=y0d2ZMZBW4Y",
      "strIngredient": "1 1/2 cups Brown Lentils, 1 1/2 cups Rice, 1/2 tsp Coriander Powder, 2 cups Macaroni, can Chickpeas, 1 large Onion, Sprinkling Slat, 1/2 cup Vegetable OIl",
      "Source": "https://www.themediterraneandish.com/egyptian-koshari-recipe/"
    },
    {
      "id": "52769",
      "Meal": "Kapsalon",
      "Category": "Lamb",
      "Area": "Dutch",
      "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",
      "MealThumb": "https://www.themealdb.com/images/media/meals/sxysrt1468240488.jpg",
      "Video": "https://www.youtube.com/watch?v=UIcuiU1kV8I",
      "Ingredient": "250 GramsFries, 500 Grams Doner Meat, Garlic Sauce, Hot sauce, 1 Bulb Lettuce, 1 Tomato, 3rd Cucumber, 100Grams Gouda cheese",
      "Source": "https://www.tasteatlas.com/kapsalon/recipe"
    },
    {
      "id": "52802",
      "Meal": "Fish pie",
      "Category": "Seafood",
      "Area": "British",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/ysxwuq1487323065.jpg",
      "Video": "https://www.youtube.com/watch?v=2sX4fCgg-UI",
      "Ingredient1": "900g Floury Potatoes, 2 tbsp Olive Oil, 600ml Semi-skimmed Milk, 800g White Fish Fillets, 1 tbsp Flour, Nutmeg, 3 tbsp Double Cream, 200g Jerusalem Artichokes, 1 finely sliced Leek, 200g Peeled Raw Prawns, Large Handful Parsley, Dill Handful, Grated Zest of 1 Lemon, 25g grated Gruyère, 1 Lemon Juice",
      "Source": "https://www.finedininglovers.com/recipes/main-course/fish-pie-prawns"
    },
    {
      "id": "52854",
      "Meal": "Pancakes",
      "Category": "Dessert",
      "Area": "American",
      "Instructions": "Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.\r\nSet a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.\r\nServe with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/rwuyqx1511383174.jpg",
      "Tags": "Breakfast,Desert,Sweet,Fruity",
      "Video": "https://www.youtube.com/watch?v=LWuuCndtJr0",
      "Ingredient": "100g Flour, 2 Large Eggs, 300ml Milk, 1 tbsp Sunflower Oil, sugar, Rasberries, Bluberries",
      "Source": "https://www.bbcgoodfood.com/recipes/2907669/easy-pancakes"
    },
    {
      "id": "52887",
      "Meal": "Kedgeree",
      "Category": "Seafood",
      "Area": "British",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/utxqpt1511639216.jpg",
      "Video": "https://www.youtube.com/watch?v=_Pw1I1-SItE",
      "Ingredient": "300g Smoked Haddock, 2 Bay Leaves, 300ml Milk, 4 Eggs, Handful Parsley, Handful Coriander, 2 tbs Vegetable Oil, 1 chopped Onion, 1 tsp Coriander, 2 tsp Curry Powder, 300g Rice",
      "Source": "https://www.bbcgoodfood.com/recipes/10421/kedgeree"
    },
    {
      "id": "52906",
      "Meal": "Flamiche",
      "Category": "Vegetarian",
      "Area": "French",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/wssvvs1511785879.jpg",
      "Video": "https://www.youtube.com/watch?v=4wrqU0vu7S4&ab_channel=LuciliaDiniz",
      "Ingredient": "75g Butter, 1kg Leek, ½ tsp Salt, 300ml Creme Fraiche, 1 Egg, 3 Egg Yolks, ¼ teaspoon Nutmeg, 225g Plain Flour, ½ tsp of Salt, 60g Butter, 60g Lard, 50g Cheddar Cheese, 2tbs Water ",
      "Source": "http://www.deliciousmagazine.co.uk/recipes/flamiche-flemish-leek-tart/"
    },
    {
      "id": "52980",
      "Meal": "Stamppot",
      "Category": "Pork",
      "Area": "Dutch",
      "Instructions": "\r\nWash 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!",
      "MealThumb": "https://www.themealdb.com/images/media/meals/hyarod1565090529.jpg",
      "Video": "https://www.youtube.com/watch?v=hTrSXryX31A",
      "Ingredient": "1.5kg Potatoes, 2 leaves Bay Leaf, 2 Shallots, 3 tbs Butter, 750g Kale, 2 Sausages, 500ml Milk, Grated Nutmeg, Pinch of Salt, Pinch of pepper",
      "Source": "https://www.thespruceeats.com/stamppot-with-curly-kale-and-rookworst-1128837"
    },
    {
      "id": "53006",
      "Meal": "Moussaka",
      "Category": "Beef",
      "Area": "Greek",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/ctg8jd1585563097.jpg",
      "Video": "https://www.youtube.com/watch?v=8U_29i9Qp5U",
      "Ingredient": "500g Beef, 1 Large Aubergine, 150g Greek Yogurt, 1 beaten Egg, 3 tbs Parmesan, 400g Tomato, 4 tbs Tomato Puree, 350g Potatoes",
      "Source": "https://www.bbcgoodfood.com/recipes/must-make-moussaka"
    },
    {
      "id": "53028",
      "Meal": "Shawarma",
      "Category": "Chicken",
      "Area": "Egyptian",
      "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!",
      "MealThumb": "https://www.themealdb.com/images/media/meals/kcv6hj1598733479.jpg",
      "Video": "https://www.youtube.com/watch?v=3lxUIeKDgic",
      "Ingredient": "1kg Chicken Thighs, 1 tbs Coriander, 1 tbs Cumin, 1 tbs Cardomom, 1 tsp Cayenne Pepper, 2 tsp Paprika, 2 tbs Lemon Juice, 3 tbs Olive Oil, 1 cup Greek Yogurt, 1 Garlic Clove, 1 tsp Cumin, Splash Lemon Juice, Sliced Lettuce, Sliced Tomato, 6 Pita Bread",
      "Source": "https://www.recipetineats.com/chicken-sharwama-middle-eastern/"
    },
    {
      "id": "52791",
      "Meal": "Eton Mess",
      "Category": "Dessert",
      "Area": "British",
      "Instructions": "Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.\r\nWhip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using.\r\nSpoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/uuxwvq1483907861.jpg",
      "Video": "https://www.youtube.com/watch?v=43WgiNq54L8",
      "Ingredient": "500g strawberries, 400ml double cream, 3 x 7.5cm meringue nests, 1 tbsp ginger cordial, sprigs of fresh Mint",
      "Source": "https://www.bbcgoodfood.com/recipes/eton-mess"
    },
    {
      "id": "52811",
      "Meal": "Ribollita",
      "Category": "Vegetarian",
      "Area": "Italian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/xrrwpx1487347049.jpg",
      "Video": "https://www.youtube.com/watch?v=BiQUYTBb6eQ",
      "Ingredient": "5 tbs Olive Oil, 1 chooped Onion, 1 chopped Carrot, 1 stalk chopped Celery, 1 tbs minced Garlic, 2 cups Cannellini Beans, 1 Canned Tomatoes, 4 cups of Water, 1 fresh sprig Rosemary, , 1 fresh sprig Thyme, 1 pound chopped Kale, 4 thick slices Wholegrain Bread, 1 thinly sliced Red Onion, ½ cup freshly grated Parmesan",
      "Source": "https://cooking.nytimes.com/recipes/1016052-ribollita"
    },
    {
      "id": "52871",
      "Meal": "Yaki Udon",
      "Category": "Vegetarian",
      "Area": "Japanese",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/wrustq1511475474.jpg",
      "Video": "https://www.youtube.com/watch?v=5Iy0MCowSvA",
      "Ingredient": "250g Udon Noodles, 2 tbs Sesame Seed Oil, 1 Sliced Onion, 0.25 Cabbage, 10 Shiitake Mushrooms, 4 Spring Onions, 4 tbsp Mirin, 2 tbs Soy Sauce, 1 tblsp Caster Sugar, 1 tblsp Worcestershire Sause",
      "Source": "https://www.bbcgoodfood.com/recipes/yaki-udon"
    },
    {
      "id": "52926",
      "Meal": "Tourtiere",
      "Category": "Pork",
      "Area": "Canadian",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/ytpstt1511814614.jpg",
      "Video": "https://www.youtube.com/watch?v=A96hbwobKKs",
      "Ingredient": "1 medium Potatoes, 1 tsp Sunflower Oil, 500g Minced Pork, 1 finely chopped Onion, 1 finely chopped Garlic Clove, ¼ tsp Cinnamon, ¼ tsp Allspice, ¼ tsp Nutmeg, 100ml Vegetable Stock, 400g Shortcrust Pastry, To Glaze Egg ",
      "Source": "https://www.bbcgoodfood.com/recipes/531644/spiced-pork-and-potato-pie"
    },
    {
      "id": "52931",
      "Meal": "Sugar Pie",
      "Category": "Dessert",
      "Area": "Canadian",
      "Instructions": "Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.\r\nPlace the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.\r\nBake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/yrstur1511816601.jpg",
      "Tags": "Pie,Desert",
      "Video": "https://www.youtube.com/watch?v=s97un0uZmhY&ab_channel=DivasCanCook",
      "Ingredient": "2 cups Brown Sugar, ¼ cup Butter, 2 Eggs, 1 tsp Vanilla Extract, 1 tsp Salt, ½ cup Plain Flour, 1 1/2 cups Milk",
      "Source": "http://allrecipes.com/recipe/213595/miraculous-canadian-sugar-pie/"
    },
    {
      "id": "52812",
      "Meal": "Beef Brisket Pot Roast",
      "Category": "Beef",
      "Area": "American",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/ursuup1487348423.jpg",
      "strTags": "Meat",
      "Video": "https://www.youtube.com/watch?v=gh48wM6bPWQ",
      "Ingredient": "Beef Brisket",
      "Source": "http://www.simplyrecipes.com/recipes/beef_brisket_pot_roast/"
    },
    {
      "id": "52824",
      "Meal": "Beef Sunday Roast",
      "Category": "Beef",
      "Area": "British",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/ssrrrs1503664277.jpg",
      "strTags": "MainMeal",
      "Video": "https://www.youtube.com/watch?v=2l3-dBdNehY",
      "Ingredient": "Beef",
      "Source": "https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings"
    },
    {
      "id": "52826",
      "Meal": "Braised Beef Chilli",
      "Category": "Beef",
      "Area": "Mexican",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/uuqvwu1504629254.jpg",
      "Video": "https://www.youtube.com/watch?v=z4kSoJgsu6Y",
      "Ingredient": "Beef",
      "Source": "http://www.telegraph.co.uk/food-and-drink/recipes/braised-beef-chilli-con-carne/"
    },
    {
      "id": "52964",
      "Meal": "Smoked Haddock Kedgeree",
      "Category": "Breakfast",
      "Area": "Indian",
      "Instructions": "Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.\r\n\r\nStir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.\r\n\r\nTip in 450g basmati rice and stir until it is all well coated in the spicy butter.\r\n\r\nPour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.\r\n\r\nMeanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.\r\n\r\nHard-boil 3 eggs for 8 minutes.\r\n\r\nFlake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.\r\n\r\nUncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.\r\n\r\nGently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/1550441275.jpg",
      "Tags": "Brunch,Fish,Fusion",
      "Video": "https://www.youtube.com/watch?v=QqdzDCWS4gQ",
      "Ingredient": "Butter, Onion, Turmeric, Bay Leaf, Cinnamon, Rice, Eggs, Parsley, Lemon",
      "strSource": "https://www.bbcgoodfood.com/recipes/2256/smoked-haddock-kedgeree"
    },
    {
      "id": "52995",
      "Meal": "BBQ Pork Sloppy Joes",
      "Category": "Pork",
      "Area": "American",
      "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.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/atd5sh1583188467.jpg",
      "Video": "https://www.youtube.com/watch?v=yBUHmUWWB1w&ab_channel=Chef%27sGearUK",
      "Ingredient": "Potatoes"
    },
    {
      "id": "52767",
      "Meal": "Bakewell tart",
      "Category": "Dessert",
      "Area": "British",
      "Instructions": "To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.\r\nRoll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.\r\nPreheat the oven to 200C/400F/Gas 6 (180C fan).\r\nLine the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.\r\nFor the filing, spread the base of the flan generously with raspberry jam.\r\nMelt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.\r\nBake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/wyrqqq1468233628.jpg",
      "Video": "https://www.youtube.com/watch?v=1ahpSTf_Pvk",
      "Ingredient": "For the jam 200g/7oz raspberries 250g/9oz jam sugar For the sweet shortcrust pastry 150g/5½oz butter, chilled 25g/1oz icing suga 1 large free-range egg, beate For the filling",
      "Source": "https://www.bbc.co.uk/food/recipes/marys_bakewell_tart_12584"
    },
    {
      "id": "52855",
      "Meal": "Banana Pancakes",
      "Category": "Dessert",
      "Area": "American",
      "Instructions": "In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.\r\nHeat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.",
      "MealThumb": "https://www.themealdb.com/images/media/meals/sywswr1511383814.jpg",
      "Video": "https://www.youtube.com/watch?v=kSKtb2Sv-_U",
      "Ingredient": "Banana",
      "Source": "https://www.bbcgoodfood.com/recipes/banana-pancakes"
    },
    {
      "id": "5313",
      "Meal": "Spaghetti",
      "Category": "Dinner",
      "Area": "American",
      "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.",
      "MealThumb": "https://www.seriouseats.com/thmb/GSqpVkulyUZu-D6sPijmbFV_f4s=/1500x1125/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__03__20200224-carretteira-pasta-vicky-wasik-21-ffe68515b25f4b348cbde845a59d6a62.jpg",
      "Video": "https://www.youtube.com/watch?v=ctRo3pmFaKQ&ab_channel=MasterChefWorld",
      "Ingredient": "400g Minced Beef, 2 tbs Olive Oil, 2 Sesame Seed Burger Buns, chopped Onion, 1/4 Iceberg Lettuce, 1/4 Cheese, 2 sliced Dill Pickles, 2 large Mayonnaise, 1 cup White wine Vinegar, pinch Pepper, 2tsp Mustard, 1 1/2 tsp Onion Salt, 1 1/2 tsp Garlic Powder, 1/2 tsp paprika",
      "Source": "https://www.delicious.com.au/recipes/finally-recipe-worlds-top-selling-burger-big-mac/5221ee4a-279e-4a0b-8629-f442dc46822e"
    },
    {
      "id": "5326",
      "Meal": "Grilled Chicken",
      "Category": "Dinner",
      "Area": "American",
      "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.",
      "MealThumb": "https://www.themediterraneandish.com/wp-content/uploads/2020/07/grilled-whole-chicken-recipe-10.jpg",
      "Video": "https://www.youtube.com/watch?v=ZbyFoxGr01o&ab_channel=SisiJemimah%27sRecipes",
      "Ingredient": "3 cups Broad Beans, 6 Spring Onions, 4 Garlic cloves, 1/4 cup Parsley, 2 tsp Cumin, 1 tsp Baking Powder, 1/2 tsp Cayenne Pepper, Sprinkling Flour, Vegetable Oil As required",
      "Source": "https://oukosher.org/recipes/tamiya-egyptian-dried-fava-bean-fritters/"
    },
    {
      "Meal": "Pasta",
      "Category": "dinner",
      "Area": "italian",
      "Instructions": "Boil pasta",
      "MealThumb": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F9%2F2020%2F09%2F17%2Fcream-tomato-rigatoni-FT-RECIPE1020.jpg",
      "Video": "https://www.youtube.com/watch?v=Y74wh85PpwQ&ab_channel=FOOD%26WINE",
      "Ingredient": "Pasta",
      "Source": "https://www.foodandwine.com/recipes/creamy-tomato-rigatoni",
      "id": "PhHyfEk"
    },
    {
      "Meal": "Mac and Cheese",
      "Category": "dinner",
      "Area": "american",
      "Instructions": "cook pasta",
      "MealThumb": "https://www.lovelesscafe.com/wp-content/uploads/2019/11/mac-n-cheese-recipes.jpg",
      "Video": "https://www.youtube.com/watch?v=FUeyrEN14Rk&ab_channel=BabishCulinaryUniverse",
      "Ingredient": "cheese",
      "Source": "https://www.lovelesscafe.com/recipes/loveless-cafe-southern-mac-n-cheese/",
      "id": "n_KAMlD"
    },
    {
      "Meal": "Pasta",
      "Category": "dinner",
      "Area": "italian",
      "Instructions": "cook pasta",
      "MealThumb": "https://www.lovelesscafe.com/wp-content/uploads/2019/11/mac-n-cheese-recipes.jpg",
      "Video": "https://www.youtube.com/watch?v=Y74wh85PpwQ&ab_channel=FOOD%26WINE",
      "Ingredient": "pasta",
      "Source": "https://www.lovelesscafe.com/recipes/loveless-cafe-southern-mac-n-cheese/",
      "id": "5C78nv4"
    },
    {
      "Meal": "Ramen",
      "Category": "Lunch",
      "Area": "Chinese",
      "Instructions": "Boil pasta",
      "MealThumb": "https://www.kitchensanctuary.com/wp-content/uploads/2020/12/Quick-Chicken-Ramen-square-FS-22.jpg",
      "Video": "https://www.youtube.com/watch?v=TGHbePXG7Oo&ab_channel=KitchenSanctuary",
      "Ingredient": "Chicken, Noodles",
      "Source": "https://www.kitchensanctuary.com/easy-chicken-ramen-ready-in-20-mins/",
      "id": "X5JVVq9"
    }
  ]
}