Hairy Bikers – Route 66 episode 6: For the last leg of their Route 66 odyssey, the bikers are going west to California, the golden state. First, they make a small detour to the city of light, Las Vegas. Si and Dave have been invited by one of the youngest executive chefs in the country to learn how to make the best mashed potato in the world. Inspired by their Las Vegas extravaganza they cook the biggest, poshest lobster and prawn cocktail ever seen.
Back on Route 66, they visit the town of Goffs, California, the epicentre of the Wild West, where they learn about the homestead scheme and discover the Mojave Desert. After a long ride through the desert, they arrive in Acton following the path of the 49ers during the gold rush. In an authentic rustic saloon, Si unknowingly eats a very modern burger – a vegan burger served up by Dave. Using one of the saloon’s fruit producers, they cook some mesquite chicken with a fennel and peach salad.
After riding into Los Angeles, the bikers ditch their bikes to try something unique – cooking with marijuana. It is legal in Los Angeles and is the latest culinary trend from La La Land. The following day, they mix with the locals and discover the best tacos they have ever eaten at the biggest LA taco festival. To celebrate the end of their trip, they cook by the beach in Santa Monica a selection of sliders, which are mini burgers. Beef, fish and halloumi, a slider for everyone.
Finally, they ride to the Santa Monica pier to park their bikes and walk to the official end of route 66. Over 3,000 miles across nine states, they have done it – Route 66, the mother road, and what a trip it has been.
Hairy Bikers – Route 66 episode 6 recipes:
Mesquite chicken with grilled peach salad
This makes a hearty lunch or an exciting option for any barbecue or summer party.
- For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey.
- Coat the chicken in the spice rub and leave to marinate for 30 minutes.
- Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer).
- Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper.
- For the salad, preheat a griddle pan and grill for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli.
- Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole.
The Biker burger
This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning.
You can use any firm white fish for these easy fish burgers. They have a meaty texture as the filling doesn’t contain any potato.
A smoky, spice-packed dry rub takes halloumi to the next level. Couple this with fresh beer-battered onion rings and you are in veggie burger heaven!