{"id":18421,"date":"2022-10-28T15:53:00","date_gmt":"2022-10-28T13:53:00","guid":{"rendered":"https:\/\/www.treurer.com\/?p=18421"},"modified":"2022-10-28T16:24:33","modified_gmt":"2022-10-28T14:24:33","slug":"gourmet-recipe-of-lamb-with-spicy-chocolate","status":"publish","type":"post","link":"https:\/\/treurer.com\/en\/gourmet-recipe-of-lamb-with-spicy-chocolate\/","title":{"rendered":"Gourmet recipe of lamb with spicy chocolate sauce and pear ceviche on fried ensaimada"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"18421\" class=\"elementor elementor-18421 elementor-18420\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5f888624 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5f888624\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-59c6eaea\" data-id=\"59c6eaea\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-710a04cb elementor-widget elementor-widget-text-editor\" data-id=\"710a04cb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Our head chef, Jos\u00e9 Cort\u00e9s, wanted to surprise us today with a dish that combines very traditional Mallorcan elements, such as lamb and ensaimada, to create a dish with surprising flavors.<\/p><p>In this case we will add to the lamb, cooked at low temperature, a chocolate sauce with spices, a pear ceviche and a touch of candied orange that will bring freshness and contrast of flavors.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7547326 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7547326\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2b1b7b3\" data-id=\"2b1b7b3\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-f6d9135 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" 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class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Ingredients for making lamb with spicy chocolate sauce<\/h2><h3>For the lamb<\/h3><p>Recental lamb<\/p><p>1 pinch of salt<\/p><p>1 pinch of pepper<\/p><p>1 pinch of sugar<\/p><p>Fresh thyme<\/p><p>Fresh rosemary<\/p><p>Treurer extra virgin olive oil<\/p><h3>For the candied orange<\/h3><p>Half a glass of water<\/p><p>Half a glass of sugar<\/p><p>Peel of an orange<\/p><p>For the chocolate sauce<\/p><p>100 gr. of chocolate<\/p><p>200 gr. of fresh unwhipped cream<\/p><p>1 Thai chili pepper<\/p><p>2 pinches of Russell Hanud<\/p><h3>For the pear ceviche<\/h3><p>1 pear<\/p><p>1 onion<\/p><p>1 lime<\/p><p>1 pinch of salt<\/p><p>Treurer extra virgin olive oil<\/p><h3>For the ensaimadas<\/h3><p>1 ensaimada<\/p><p>For decoration<\/p><p>Basil leaves<\/p><p>Treurer extra virgin olive oil<\/p><h2>Aditional tools:<\/h2><p>Roner or, failing that, traditional oven.<\/p><h2 style=\"color: #333333;\">Process of making lamb with spicy chocolate sauce<\/h2><h3>Lamb<\/h3><p>We will use a suckling lamb (it is not necessary that it is suckling lamb) and we will cook it at low temperature using a roner.<\/p><p>Put the lamb in a vacuum bag and add a sprig of thyme, a sprig of rosemary, two bay leaves and two cloves of garlic previously crushed.<\/p><p>Season with salt and pepper and add the Treurer oil so that it is impregnated with the flavor of all the ingredients. Seal the bag and put it in the roner. Cook at 70\u00ba for 12 hours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f0007d5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f0007d5\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d7412f9\" data-id=\"d7412f9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c5e0d4a elementor-widget elementor-widget-video\" data-id=\"c5e0d4a\" data-element_type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=95qoOVuyvRQ&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-936250b elementor-widget elementor-widget-text-editor\" data-id=\"936250b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>(English subtitles available)<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f33851d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f33851d\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5249fcf\" data-id=\"5249fcf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0dabf15 elementor-widget elementor-widget-text-editor\" data-id=\"0dabf15\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If we do not have a roner, we can prepare the lamb in the traditional way. In this case, we would place it on a tray with the rest of the ingredients and cook it in the oven for 3 or 4 hours.<\/p><p><strong>PRO TIP!<\/strong> In case of cooking in a traditional oven, do not forget to introduce, at the same time, a small glass of water so that the lamb is always kept moist.<\/p><h3>Candied orange<\/h3><p>We will prepare a syrup to confit some orange peels.<\/p><p>In a saucepan, add 50% water and 50% sugar. While it melts over low heat, cut some orange peels into julienne strips. They should be very thin strips.<\/p><p>We introduce them in the syrup and let them confit, keeping the fire at low intensity, while we move on to the preparation of the chocolate.<\/p><h3>Chocolate sauce<\/h3><p>In another hot saucepan pour 200 gr. of unwhipped cream and add 100 gr. of chocolate and let it melt little by little, stirring constantly.<\/p><p>Once melted, we add two pieces of Thai chili pepper that will give a spicy touch to the chocolate. Continue stirring. We also add a pinch of Russell Hanud, which will give a touch of cinnamon flavor.<\/p><p>Once everything is mixed, remove the chili pieces and set aside.<\/p><h3>Pear ceviche<\/h3><p>Peel the pears, remove the core and cut them into very thin slices. We also cut the onion into very thin slices and then into very small julienne strips.<\/p><p>Mix it in a bowl and add lime juice, a little oil and salt.<\/p><p>Mix vigorously.<\/p><h3>Ensaimada<\/h3><p>This is the most striking part of the preparation.<\/p><p>In a hot frying pan we are going to let the ensaimada rest on its oiliest part (lower part). This will make the ensaimada butter create an oily film.<\/p><p>Turn the ensaimada over, this time to caramelize the powdered sugar that accompanies the top of the ensaimadas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b9e016c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b9e016c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1caabcb\" data-id=\"1caabcb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-42c78a9 elementor-widget elementor-widget-image\" data-id=\"42c78a9\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante.jpg\" class=\"attachment-large size-large wp-image-18432\" alt=\"Receta\" srcset=\"https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante.jpg 1920w, https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante-768x432.jpg 768w, https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante-1536x864.jpg 1536w, https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante-300x169.jpg 300w, https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante-600x338.jpg 600w, https:\/\/treurer.com\/wp-content\/uploads\/Receta-de-Cordero-con-Chocolate-picante-64x36.jpg 64w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-377243b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"377243b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3a51d09\" data-id=\"3a51d09\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d649c5b elementor-widget elementor-widget-text-editor\" data-id=\"d649c5b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>PRO TIP!<\/strong> At this point, place a plate on the lower part of the ensaimada, and apply a little pressure, just for three seconds, on the ensaimada, so that the result in the final plating is finer.<\/p><h2>Plating:<\/h2><p>Is the syrup ready? Then we are going to begin to plate all our preparations without letting them cool.<\/p><p>On the bottom of the plate we will place the complete ensaimada and, on top of the ensaimada, we will place the lamb. This lamb, after cooking at low temperature, melts by itself.<\/p><p>We will sprinkle everything with chocolate sauce. On top of the sauce, place two or three spoonfuls of the pear ceviche and five or six pieces of the candied orange.<\/p><p>Garnish with a few leaves of good herbs and a drizzle of Treurer extra virgin olive oil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-570ed76 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"570ed76\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-58d5ea2\" data-id=\"58d5ea2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b26d817 elementor-cta--layout-image-right elementor-cta--mobile-layout-image-above elementor-cta--skin-classic elementor-animated-content elementor-bg-transform elementor-bg-transform-zoom-in elementor-widget elementor-widget-call-to-action\" data-id=\"b26d817\" data-element_type=\"widget\" data-widget_type=\"call-to-action.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<a class=\"elementor-cta\" href=\"https:\/\/treurer.com\/en\/shop-olive-oil\/\">\n\t\t\t\t\t<div class=\"elementor-cta__bg-wrapper\">\n\t\t\t\t<div class=\"elementor-cta__bg elementor-bg\" style=\"background-image: url(https:\/\/treurer.com\/wp-content\/uploads\/Esqueixada-bacalao-dieta-mediterranea-scaled.jpeg);\" role=\"img\" aria-label=\"Esqueixada de Bacalao\"><\/div>\n\t\t\t\t<div class=\"elementor-cta__bg-overlay\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-cta__content\">\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-cta__title elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\tDELIGHT.\t\t\t\t\t<\/span>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__description elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\t<p>The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__button-wrapper elementor-cta__content-item elementor-content-item \">\n\t\t\t\t\t<span class=\"elementor-cta__button elementor-button elementor-size-\">\n\t\t\t\t\t\tENJOY IT\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Recipe of lamb with spicy chocolate sauce and pear ceviche over fried ensaimada prepared by chef Jos\u00e9 Cort\u00e9s.<\/p>\n","protected":false},"author":4,"featured_media":18432,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_joinchat":[],"footnotes":""},"categories":[76],"tags":[289,290],"class_list":["post-18421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-aove-treurer-en","tag-sal-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/18421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/comments?post=18421"}],"version-history":[{"count":3,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/18421\/revisions"}],"predecessor-version":[{"id":27957,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/18421\/revisions\/27957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media\/18432"}],"wp:attachment":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media?parent=18421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/categories?post=18421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/tags?post=18421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}