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diff --git a/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html b/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html new file mode 100644 index 0000000..21dfb26 --- /dev/null +++ b/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html @@ -0,0 +1,223 @@ +<!DOCTYPE html> +<html> + <head> + <meta charset="UTF-8"> + <style type="text/css"> + /* Shared styles */ + body { + font-family: Helvetica, sans-serif; + font-size: 16.0px; + color: #34302e; + margin: 0.25in; + } + .name { + font-size: 18.0px; + font-family: Helvetica, sans-serif; + font-weight: normal; + margin: 0 0 10px 0; + } + .categories { + color: #605D5D; + font-size: 14.0px; + font-family: Helvetica, sans-serif; + font-style: italic; + } + .rating { + color: #d10505; + font-size: 14.0px; + } + .metadata { + font-size: 14.0px; + } + .infobox p { + margin: 0; + line-height: 150%; + } + .subhead { + color: #d10505; + font-weight: bold; + font-size: 14.0px; + text-transform: uppercase; + margin: 10px 0; + } + + .ingredients p { + margin: 4px 0; + } + /* To prevent nutrition/directions from getting too close + to ingredients */ + .ingredients { + padding-bottom: 10px; + } + .clear { + clear:both; + } + a { + color: #4990E2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + + float: left; + margin-right: 14px; + + + } + .photo { + max-width: 140.0px; + max-height: 140.0px; + width: auto; + height: auto; + } + + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + + page-break-after: always; + + + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + </style> + </head> + <body> + <!-- Recipe --> +<div class="recipe" itemscope itemtype="http://schema.org/Recipe" > + + <div class="infobox"> + + <!-- Image --> + + <div class="photobox"> + + <a href="https://production-media.gousto.co.uk/cms/mood-image/1930--Malaysian-Coconut-Chicken--Pickled-Cucumber-1636110687600-x200.jpg"> + <img src="Images/D3A4FB54-3A27-4479-A46A-51D0FC84FB58/62AE0C61-C75C-4136-BAEE-94B3BC9071EB.jpg" itemprop="image" class="photo photoswipe"/> + </a> + + + </div> + + + <!-- Name --> + <h1 itemprop="name" class="name">Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber</h1> + + <!-- Info --> + + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="0"></p> + + <p itemprop="recipeCategory" class="categories">Gousto</p> + + + <p class="metadata"> + + <!-- Cook time, prep time, servings, difficulty --> + + <b>Total Time: </b><span itemprop="totalTime">25 min</span> + + <b>Servings: </b><span itemprop="recipeYield">2 or 4 servings</span> + + + <!-- Source --> + + <b>Source: </b> + + <a itemprop="url" href="https://www.gousto.co.uk/cookbook/recipes/malaysian-style-coconut-meat-free-chicken-pickled-cucumber"> + <span itemprop="author">gousto.co.uk</span> + </a> + + + + </p> + + + + <div class="clear"></div> + + + </div> + + <div class="left-column"> + + <!-- Ingredients --> + + <div class="ingredientsbox"> + <h3 class="subhead">Ingredients</h3> + <div class="ingredients text"> + <p class="line" itemprop="recipeIngredient"><strong>1</strong> fresh lemongrass</p><p class="line" itemprop="recipeIngredient"><strong>130</strong>g basmati rice</p><p class="line" itemprop="recipeIngredient"><strong>50</strong>g solid creamed coconut</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g fresh root ginger</p><p class="line" itemprop="recipeIngredient"><strong>25</strong>g blanched almonds †</p><p class="line" itemprop="recipeIngredient"><strong>165</strong>g naked glory deli readybites</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g tamarind paste</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>ml rice vinegar</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> garlic cloves</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>ml soy sauce †</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp ground turmeric</p><p class="line" itemprop="recipeIngredient"><strong>1/2</strong> cucumber</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> red chilli</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> shallots</p> + </div> + </div> + + + <!-- Nutrition (in two-column mode it goes below the ingredients) --> + + + </div> + + <div class="right-column"> + + <!-- Description --> + + + <!-- Directions --> + + <div class="directionsbox"> + <h3 class="subhead">Directions</h3> + <div itemprop="recipeInstructions" class="directions text"> + <p class="line">Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat</p><p class="line">Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked</p><p class="line">Once cooked, remove from the heat and keep covered until serving</p><p class="line">While the rice is cooking, bash the lemongrass stalk[s] with a rolling pin, cut down the middle lengthways, remove the tough outer layers and chop the softer inner core[s] finely</p><p class="line">Peel and roughly chop the shallots, garlic and ginger</p><p class="line">Chop half of the red chilli[es] roughly, and finely slice the rest (save these for garnish!)</p><p class="line">Put everything into a food processor</p><p class="line">Add the blanched almonds and half the ground turmeric (you’ll use the rest later!) to the food processor with 2 tbsp [4 tbsp] vegetable oil</p><p class="line">Add the soy sauce and a pinch of sugar</p><p class="line">Pulse until you're left with a slightly chunky paste – this is your spice paste</p><p class="line">Boil a kettle, then heat a large wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat</p><p class="line">Cut the meat-free chicken into smaller, bite-sized pieces</p><p class="line">Add the meat-free chicken pieces to the pan and sprinkle over the remaining ground turmeric and a pinch of salt and pepper</p><p class="line">Cook for 2-3 min or until warmed through and starting to brown</p><p class="line">While the meat-free chicken is cooking, cut the cucumber[s] in half lengthways and then slice finely</p><p class="line">Add the sliced cucumber to a bowl with the rice vinegar, 1 tsp [2 tsp] sugar and a generous pinch of salt</p><p class="line">Stir it all together and set aside until serving – this is your quick-pickled cucumber</p><p class="line">Add the spice paste to themeat-free chicken and cook for 2-3min or until fragrant</p><p class="line">Once fragrant, add the tamarind paste with 200ml [300ml] boiled water and cook for a further 2-3 min</p><p class="line">Chop the creamed coconut roughly (if required!), then add it to the pan and cook for 1 min further – this is your Malaysian-style coconut meat-free chicken</p><p class="line">Serve the Malaysian-style coconut meat-free chicken with the cooked rice and quick-pickled cucumber to the side</p><p class="line">Garnish with the reserved sliced chilli rounds (can't handle the heat? Go easy!)</p><p class="line">Enjoy!</p> + </div> + </div> + + + <!-- Notes --> + + + <!-- Nutrition (in regular mode it goes below the notes) --> + + <!-- Used in two different places depending on the recipe layout --> + + +<div class="nutritionbox textbox"> + <h3 class="subhead">Nutrition</h3> + <div itemprop="nutrition" class="nutrition text"> + <p>Typical values per 100g per serving<br/>Energy 794 kJ 2783 kJ 189 kcal 663 kcal<br/>Fat 8.3 g 29.2 g<br/>of which saturates 4.9 g 17.1 g<br/>Carbohydrate 18.8 g 65.8 g<br/>of which sugars 2.6 g 9.2 g<br/>Fibre 3.3 g 11.6 g<br/>Protein 8.5 g 29.9 g<br/>Salt 0.73 g 2.57 g</p> + </div> +</div> + + + + + + </div> + + <div class="clear"></div> + +</div> + + + + + + </body> +</html> |