{"id":124581,"date":"2018-02-22T19:18:53","date_gmt":"2018-02-22T18:18:53","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=124581"},"modified":"2018-02-22T19:19:50","modified_gmt":"2018-02-22T18:19:50","slug":"nigel-barden-oxtail-in-red-wine-and-espresso-recipe","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/124581\/nigel-barden-oxtail-in-red-wine-and-espresso-recipe\/","title":{"rendered":"Nigel Barden Oxtail in Red Wine and Espresso with polenta Recipe"},"content":{"rendered":"<p>Nigel Barden served up a tasty braised oxtail in espresso and red wine liquor with creamy polenta on Radio 2 Drivetime with Simon Mayo.<\/p>\n<p>The ingredients for the Braised Oxtail: 2kg oxtail, cut into 3-4cm pieces, 30ml vegetable oil, 4 tbsp muscovado sugar, 2 large brown onions, sliced, 4 small tomatoes, chopped, 1 small leek, chopped, 1 celery stick, chopped, 4 garlic cloves, smashed, 2 tbsp mustard seeds, 3 bay leaves, 1.2L water (enough to cover the oxtail), Sea salt and black pepper, Chopped flat-leaf parsley, to garnish.<\/p>\n<p>For the Green Seasoning: Handful of coriander, roughly chopped, 1 celery stick, roughly chopped, 3 garlic cloves, peeled, 1 spring onion, chopped, 3 tbsp fresh thyme leaves, small handful of sage leaves, roughly chopped, 1 shallot and \u00bd green chilli (or 1 small).<\/p>\n<p>For the Espresso and Red Wine Liquor: 300ml red wine, 70g muscovado sugar and 50g espresso coffee beans.<\/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":"Nigel Barden served up a tasty braised oxtail in espresso and red wine liquor with creamy polenta on Radio 2 Drivetime with Simon \n<a class=\"moretag\" href=\"https:\/\/thetalentzone.co.uk\/musictv\/124581\/nigel-barden-oxtail-in-red-wine-and-espresso-recipe\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":0,"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],"class_list":["post-124581","post","type-post","status-publish","format-standard","hentry","category-food","tag-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/124581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=124581"}],"version-history":[{"count":3,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/124581\/revisions"}],"predecessor-version":[{"id":124584,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/124581\/revisions\/124584"}],"wp:attachment":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=124581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=124581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=124581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}