{"id":35198,"date":"2016-02-27T12:20:19","date_gmt":"2016-02-27T11:20:19","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=35198"},"modified":"2016-02-27T12:20:58","modified_gmt":"2016-02-27T11:20:58","slug":"james-martin-squid-with-black-bean-sauce-and-deep-fried-squid-rings-with-yuzu-dressing-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/35198\/james-martin-squid-with-black-bean-sauce-and-deep-fried-squid-rings-with-yuzu-dressing-recipe-on-saturday-kitchen\/","title":{"rendered":"James Martin squid with black bean sauce and deep-fried squid rings with yuzu dressing recipe on Saturday Kitchen"},"content":{"rendered":"<p>James Martin served up tasty squid with black bean sauce and deep-fried squid rings with yuzu dressing on Saturday Kitchen.<\/p>\n<p>James says: &#8220;A double helping of squid, stir-fried in a homemade black bean sauce and deep-fried squid rings.&#8221;<\/p>\n<p>The ingredients for the yuzu dressing are: 2 free-range egg yolks, \u00bd tsp sea salt, pinch white pepper, 2 tsp rice wine vinegar, 4 tsp ready-made chilli and garlic sauce, 2 tsp yuzu juice, to taste and 200ml vegetable oil.<\/p>\n<p>For the black bean squid: 450g squid, cleaned, cut and scored, 1 tbsp Shaoxing rice wine or dry sherry, 1 tbsp light soy sauce, 2 tsp sesame oil, 1 tsp cornflour, 2 tbsp vegetable oil, 1\u00bd tbsp cooked black beans, rinsed and coarsely chopped, 2 garlic cloves, 2 spring onions, chopped, 2 shallots, finely chopped, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp chicken stock, 1 tbsp sesame oil, 2 spring onions, sliced into thin strips, to garnish and 1 red chilli, sliced into thin strips, to garnish.<\/p>\n<p>For the deep-fried squid: vegetable oil, for deep-frying, 75g plain flour, 4 medium squid, cleaned, quills and beaks removed, sliced into 1cm rings, 2 free-range eggs and 75g Japanese panko breadcrumbs.<\/p>\n<p>To serve: 4 spring onions, chopped, 2 tbsp fresh mint, 2 tbsp fresh coriander, 1 red chilli, sliced, 2 limes, juiced, 4 tbsp coriander cress and salt and freshly ground black peppe.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/02\/squid.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/02\/squid.png\" alt=\"\" title=\"squid\" width=\"570\" height=\"300\" class=\"aligncenter size-full wp-image-35200\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/02\/squid.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/02\/squid-300x157.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":"James Martin served up tasty squid with black bean sauce and deep-fried squid rings with yuzu dressing on Saturday Kitchen. James says: &#8220;A \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/35198\/james-martin-squid-with-black-bean-sauce-and-deep-fried-squid-rings-with-yuzu-dressing-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":35200,"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":[166,105,169],"class_list":["post-35198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-james-martin","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/02\/squid.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/35198","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=35198"}],"version-history":[{"count":2,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/35198\/revisions"}],"predecessor-version":[{"id":35201,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/35198\/revisions\/35201"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/35200"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=35198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=35198"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=35198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}