{"id":29225,"date":"2015-07-11T00:28:57","date_gmt":"2015-07-10T23:28:57","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=29225"},"modified":"2015-07-11T10:15:28","modified_gmt":"2015-07-11T09:15:28","slug":"paul-ainsworth-raw-scallops-with-korean-kimchi-style-cabbage-and-mayonnaise-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/29225\/paul-ainsworth-raw-scallops-with-korean-kimchi-style-cabbage-and-mayonnaise-recipe-on-saturday-kitchen\/","title":{"rendered":"Paul Ainsworth raw scallops with Korean kimchi-style cabbage and mayonnaise recipe on Saturday Kitchen"},"content":{"rendered":"<p>Paul Ainsworth serves up raw scallops with Korean kimchi-style cabbage and gentleman\u2019s relish mayonnaise on Saturday Kitchen.<\/p>\n<p>The ingredients are: 8 fresh, cleaned and shucked scallops, from a good-quality fishmonger, cut into thin circles, 1 lime, finely grated zest and a drizzle of coriander oil, to garnish.<\/p>\n<p>For the kimchi-style cabbage: 1\/2 medium white cabbage, cored and thinly sliced, sea salt flakes, 100g caster sugar, 100ml white wine vinegar, 6 tbsp rice wine vinegar, 3 tbsp mirin, 1 star anise, 20g fresh root ginger, peeled and thinly sliced, 1 clove garlic, peeled and lightly crushed but kept whole, 2 red or green chillies, thinly sliced, 50g finely chopped fresh chervil, 100g dried seaweed, rehydrated in water or dashi stock, drained and finely chopped, 250g cooked brown shrimps, a little olive oil, to taste, a little lemon, to taste and a little lime juice, to taste.<\/p>\n<p>For the Gentleman\u2019s Relish mayonnaise: 250g good-quality mayonnaise, 42.5g pot Gentleman\u2019s Relish or anchovy paste and a little lemon juice, to taste.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/07\/raw-scallops.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/07\/raw-scallops.png\" alt=\"\" title=\"raw scallops\" width=\"570\" height=\"305\" class=\"aligncenter size-full wp-image-29228\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/07\/raw-scallops.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/07\/raw-scallops-300x160.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":"Paul Ainsworth serves up raw scallops with Korean kimchi-style cabbage and gentleman\u2019s relish mayonnaise on Saturday Kitchen. The ingredients are: 8 fresh, cleaned \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/29225\/paul-ainsworth-raw-scallops-with-korean-kimchi-style-cabbage-and-mayonnaise-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":29228,"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-29225","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\/2015\/07\/raw-scallops.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/29225","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=29225"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/29225\/revisions"}],"predecessor-version":[{"id":29227,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/29225\/revisions\/29227"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/29228"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=29225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=29225"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=29225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}