{"id":20743,"date":"2014-10-25T11:00:29","date_gmt":"2014-10-25T10:00:29","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20743"},"modified":"2014-10-25T11:04:19","modified_gmt":"2014-10-25T10:04:19","slug":"helene-darroze-squid-with-black-rice-risotto-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20743\/helene-darroze-squid-with-black-rice-risotto-recipe-on-saturday-kitchen\/","title":{"rendered":"H\u00e9l\u00e8ne Darroze squid with black rice risotto recipe on Saturday Kitchen"},"content":{"rendered":"<p>H\u00e9l\u00e8ne Darroze cooks a starter of squid with black risotto and parmesan sauce squid cooked inn duck fat on Saturday Kitchen.<\/p>\n<p>The ingredients for the parmesan emulsion are: 250ml light fish stock, 50ml whipping cream, 250ml cr\u00e8me fra\u00eeche liquid and 200g parmesan, grated.<\/p>\n<p>For the confit tomato petals: 3 tomatoes, skinned and deseeded, 2 tbsp olive oil and salt and freshly ground black pepper.<\/p>\n<p>For the rice: 20g duck fat, 50g beef marrow, chopped, 1 shallot, finely chopped, 180g risotto rice, such as carnaroli acquarello, 200ml dry white wine, 500ml chicken stock, pinch Espelette chilli powder, 5g squid ink and 100ml of whipping cream.<\/p>\n<p>For the squid: 720g squid, cleaned and scored, salt, 70g duck fat, 60g cured chorizo, cubed, 2 sprigs parsley, 1 lemon, juice only, 250ml white stock and 15g butter and 1 tsp olive oil.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/squid-with-black-rice.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/squid-with-black-rice.png\" alt=\"\" title=\"squid with black rice\" width=\"570\" height=\"289\" class=\"aligncenter size-full wp-image-20747\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/squid-with-black-rice.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/squid-with-black-rice-300x152.png 300w\" 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":"H\u00e9l\u00e8ne Darroze cooks a starter of squid with black risotto and parmesan sauce squid cooked inn duck fat on Saturday Kitchen. The ingredients \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/20743\/helene-darroze-squid-with-black-rice-risotto-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":20747,"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-20743","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\/10\/squid-with-black-rice.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20743","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=20743"}],"version-history":[{"count":4,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20743\/revisions"}],"predecessor-version":[{"id":20748,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20743\/revisions\/20748"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/20747"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=20743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=20743"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=20743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}