{"id":20347,"date":"2014-10-15T12:38:12","date_gmt":"2014-10-15T11:38:12","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20347"},"modified":"2014-10-15T12:42:32","modified_gmt":"2014-10-15T11:42:32","slug":"simon-rimmer-spicy-lamb-turnover-recipe-on-daily-brunch","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20347\/simon-rimmer-spicy-lamb-turnover-recipe-on-daily-brunch\/","title":{"rendered":"Simon Rimmer spicy lamb turnover recipe on Daily Brunch"},"content":{"rendered":"<p>Simon Rimmer makes tasty spicy lamb turnover on Daily Brunch.<\/p>\n<p>The ingredients are: 400g lamb shoulder in chunks, 1 tbsp bhuna paste, 250ml beef stock, 1 onion, sliced, 1 carrot, diced, 1 garlic clove, sliced, 1 stalk celery, diced, 1 lemon, just the zest, 4 circles 15cm ready-rolled puff pastry, 1 tsp turmeric, to add to the beaten egg, 1 egg, 1 bunch of mint, 50ml white wine vinegar, 225g Greek yoghurt and 1 cucumber, diced.<\/p>\n<p>To prepare the dish, preheat the oven to 180\u00b0C\/Gas 4. <\/p>\n<p>Fry the lamb in a pan to seal on all sides and then remove. Add the onion and garlic to the pan and cook for 5 minutes.<\/p>\n<p>Stir in the curry paste and a little stock, then cook for 3 minutes more. Add the rest of the stock, the carrot, celery, lemon zest and the lamb. Cook for about 90 minutes on a low heat then leave to cool completely.<\/p>\n<p>Spoon some mixture onto one side of each piece of pastry. Fold the pastry over and seal the seam with a fork. Brush the top with the turmeric egg wash and bake the pastry for 25 minutes.<\/p>\n<p>To make the sauce, blend the mint, vinegar and yoghurt together until smooth, then fold in the cucumber.<\/p>\n<p>Serve the turnovers with the dipping sauce on the side.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Lamb-Bhuna-Turnover.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Lamb-Bhuna-Turnover.png\" alt=\"\" title=\"Lamb Bhuna Turnover\" width=\"570\" height=\"315\" class=\"aligncenter size-full wp-image-20350\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Lamb-Bhuna-Turnover.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Lamb-Bhuna-Turnover-300x165.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Lamb-Bhuna-Turnover-200x110.png 200w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/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":"Simon Rimmer makes tasty spicy lamb turnover on Daily Brunch. The ingredients are: 400g lamb shoulder in chunks, 1 tbsp bhuna paste, 250ml \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/20347\/simon-rimmer-spicy-lamb-turnover-recipe-on-daily-brunch\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":20350,"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":[],"class_list":["post-20347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/Lamb-Bhuna-Turnover.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20347","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=20347"}],"version-history":[{"count":4,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20347\/revisions"}],"predecessor-version":[{"id":20349,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20347\/revisions\/20349"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/20350"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=20347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=20347"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=20347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}