{"id":445,"date":"2021-04-30T15:05:40","date_gmt":"2021-04-30T14:05:40","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=445"},"modified":"2021-04-30T15:05:42","modified_gmt":"2021-04-30T14:05:42","slug":"crab-panzanella","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/445","title":{"rendered":"Crab Panzanella"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Crab and bread salad.<\/p><cite>Simon Rimmer, Sunday Brunch<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1kg plum tomatoes<\/li><li>3 red peppers<\/li><li>3 yellow peppers<\/li><li>1 small red chilli, chopped<\/li><li>100g capers<\/li><li>12 large olives<\/li><li>1 loaf of ciabatta bread<\/li><li>60ml red wine vinegar<\/li><li>5 cloves garlic, crushed<\/li><li>300ml extra virgin olive oil<\/li><li>1\/2 bunch of fresh basil leaves, torn<\/li><li>275g fresh picked white crab meat<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Skin 500g plum tomatoes (cut cross at bottom, plunge in boiling water for 30 seconds then ice water), cut into quarters, scrape out the seeds.  Put in a bowl.<\/li><li>Blend the seeds with another 500g plum tomatoes, pass through a sieve so you have only the juice.<\/li><li>Grill or roast the peppers till black, put in a plastic bag to cool (helps with skinning).  Peel the skins off, deseed and cut into 8 pieces each.  Put this with the tomatoes.<\/li><li>Add the chilli, capers and olives.<\/li><li>Tear a loaf of ciabatta into big chunks and put in a separate bowl<\/li><li>Add vinegar, garlic, salt &amp; pepper and olive oil to the tomato juice and whisk well.<\/li><li>Pour over the bread and let it lie for 10 minutes.<\/li><li>Gently combine everything including the basil and crab meat.<\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salad with bread and crab &#8211; Simon Rimmer<\/p>\n","protected":false},"author":2,"featured_media":446,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[7,51,11,27,9,10],"class_list":["post-445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-bread","tag-crab","tag-main","tag-salad","tag-side","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=445"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/445\/revisions"}],"predecessor-version":[{"id":447,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/445\/revisions\/447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/446"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}