{"id":14970,"date":"2014-05-03T10:14:22","date_gmt":"2014-05-03T09:14:22","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=14970"},"modified":"2014-05-03T10:14:22","modified_gmt":"2014-05-03T09:14:22","slug":"cured-river-trout-jersey-royal-crisps-by-jon-rotheram-and-shellfish-cassoulet-by-steve-groves-on-saturday-kitchen-live","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/14970\/cured-river-trout-jersey-royal-crisps-by-jon-rotheram-and-shellfish-cassoulet-by-steve-groves-on-saturday-kitchen-live\/","title":{"rendered":"Cured river trout, Jersey Royal crisps by Jon Rotheram and Shellfish Cassoulet by Steve Groves on Saturday Kitchen Live"},"content":{"rendered":"<p>Chefs Jon Rotheram and Steve Groves visits James Martin in his Saturday Kitchen to serve up too delicious plates of seafood.<\/p>\n<p>Jon Rotheram cooks a cured river trout, Jersey Royal crisps, ricotta and preserved lemon dish and says:<\/p>\n<p>\u201cFresh flavours such as lemon, peas and ricotta are used to balance any earthiness found in the trout.\u201d<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/curedtrout.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/curedtrout.png\" alt=\"\" title=\"cured trout\" width=\"570\" height=\"299\" class=\"aligncenter size-full wp-image-14971\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/curedtrout.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/curedtrout-300x157.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p>The wine recommended for this dish is Le Stelle Vermentino Di Sardegna from Sardinia. It is available from Waitrose for \u00a38.99.<\/p>\n<p>Steve Groves cooks shellfish cassoulet and says:<\/p>\n<p>\u201cA feast of mussels, cockles, clams and prawns with haricot beans. Serve it in clam shells on a bed of seaweed for a stylish presentation.\u201d<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/cassoulet.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/cassoulet.png\" alt=\"\" title=\"cassoulet\" width=\"570\" height=\"294\" class=\"aligncenter size-full wp-image-14972\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/cassoulet.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/cassoulet-300x154.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p>The wine recommended for this dish is Finest Denman Hunter Valley Semillon 2012 from Australia. It is available at Tesco for \u00a37.99.<\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Chefs Jon Rotheram and Steve Groves visits James Martin in his Saturday Kitchen to serve up too delicious plates of seafood. Jon Rotheram \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/14970\/cured-river-trout-jersey-royal-crisps-by-jon-rotheram-and-shellfish-cassoulet-by-steve-groves-on-saturday-kitchen-live\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":14972,"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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-14970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/cassoulet.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/14970","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=14970"}],"version-history":[{"count":2,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/14970\/revisions"}],"predecessor-version":[{"id":14974,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/14970\/revisions\/14974"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/14972"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=14970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=14970"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=14970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}