{"id":141748,"date":"2021-02-06T00:12:57","date_gmt":"2021-02-05T23:12:57","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=141748"},"modified":"2021-02-06T00:12:58","modified_gmt":"2021-02-05T23:12:58","slug":"richard-bertinet-tartiflette-recipe-on-james-martins-saturday-morning","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/141748\/richard-bertinet-tartiflette-recipe-on-james-martins-saturday-morning\/","title":{"rendered":"Richard Bertinet tartiflette recipe on James Martin&#8217;s Saturday Morning"},"content":{"rendered":"<p>Richard Bertinet served up a tasty tartiflette with bacon lardons, cheese and creme fraiche on James Martin&#8217;s Saturday Morning.<\/p>\n<p>The ingredients for the dough: 450g strong bread flour, 50g rye flour, 350g water\/350ml \u2013 weighing is more accurate, 15g yeast, fresh if possible or 10g dried yeast and 10g salt.<\/p>\n<p>For the topping: Olive oil, for greasing, 200g lardons, 1 shallot, finely sliced, 1 small leek, finely sliced, 250g creme fraiche, 2 whole eggs, sea salt and freshly ground black pepper, freshly ground nutmeg, to taste, 2 medium potatoes, cooked and thickly sliced, 1 Reblochon cheese, thickly sliced and Truffle oil.<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- food and drink --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:inline-block;width:300px;height:250px\"\n     data-ad-client=\"ca-pub-0466605792016836\"\n     data-ad-slot=\"3648486817\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><a target=\"_blank\"  href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0857831089\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0857831089&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=4e3d988aa2771959fbc510301558ed27\"><img decoding=\"async\" border=\"0\" src=\"\/\/ws-eu.amazon-adsystem.com\/widgets\/q?_encoding=UTF8&#038;MarketPlace=GB&#038;ASIN=0857831089&#038;ServiceVersion=20070822&#038;ID=AsinImage&#038;WS=1&#038;Format=_SL250_&#038;tag=thetalentzone-21\" ><\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=0857831089\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/><\/p>\n<p>See recipes by Richard in his book titled: <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0857831089\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0857831089&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=22300348dab7d6c584754fb7608fb4ac\">Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year<\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=0857831089\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/> available from <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0857831089\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0857831089&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=22300348dab7d6c584754fb7608fb4ac\">Amazon<\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=0857831089\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/> now.<\/p>\n","protected":false},"excerpt":{"rendered":"Richard Bertinet served up a tasty tartiflette with bacon lardons, cheese and creme fraiche on James Martin&#8217;s Saturday Morning. The ingredients for the \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/141748\/richard-bertinet-tartiflette-recipe-on-james-martins-saturday-morning\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,196],"class_list":["post-141748","post","type-post","status-publish","format-standard","hentry","category-food","tag-food","tag-james-martins-saturday-morning"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/141748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=141748"}],"version-history":[{"count":1,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/141748\/revisions"}],"predecessor-version":[{"id":141749,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/141748\/revisions\/141749"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=141748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=141748"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=141748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}