Hairy Bikers – Route 66 episode 4: From burger joints to a cowboy emporium and a chocolatier to a cheesemaker, the bikers explore the small, independently owned restaurants and food producers. The fourth leg of the trip sees them ride from Texas into New Mexico. – places that have achieved special recognition. Going from Amarillo to Albuquerque and travelling through Santa Fé, they discover that there is more to America than just endless chain restaurants and big-name brands.
They also cook some real favourites: chilli con carne, carnitas with mac and cheese and a grown-up chilli chocolate pie. For their most epic trip yet, Dave and Si are riding America’s most iconic road: Route 66.
Hairy Bikers – Route 66 episode 4 recipes:
Chocolate and chilli mousse pie
This is an American-style pie with a spicy chilli twist! With salted caramel and chocolate mousse in the centre, this makes a showstopper dessert.
- For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel.
- For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set.
- For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve.
- For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards.
- For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder.
Smoky macaroni cheese
The Hairy Bikers give their macaroni cheese a smoky twist with chipotle paste and smoked cheddar.
- For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.
- Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain.
- Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste.
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls.
Carnitas (Mexican pulled pork)
Pulled pork with a Mexican twist, these carnitas are crisped up with soft brown sugar for extra deliciousness!
Flatbreads with coriander butter
These flatbreads are served with melted coriander butter and taste great alongside a Mexican chilli.