Nadiya’s British Food Adventure episode 4 – Embark on a delightful journey with Nadiya Hussain, the heart and soul of British cuisine, as she explores the innovative and tantalizing world of food in the bustling city of London. Episode 4 of “Nadiya’s British Food Adventure” takes viewers on an exciting exploration of cutting-edge culinary techniques and unconventional ingredients.
The episode kicks off with Nadiya’s visit to Grow Up, an innovative urban farm nestled in an unexpected industrial estate. This indoor agricultural wonder represents the fusion of technology and farming, where Nadiya immerses herself in the unique experience of urban agriculture. She joins co-founder Kate Hofman in the nurturing process of their aquaponics system, learning to feed the fish that play a vital role in the ecosystem of the farm. The highlight of her visit is the harvesting of lush, peppery watercress, which she skillfully incorporates into a delectable fish curry, much to the delight of the farm’s dedicated staff.
Nadiya’s culinary adventure continues as she meets Pratap Chatal, a visionary chef renowned for his mastery in infusing dishes with fragrances. In a captivating display of culinary artistry, Chef Chatal prepares a lamb dish for Nadiya, elevating it with the exotic aroma of frankincense. Inspired by this aromatic encounter, Nadiya crafts her unique spin on classic dishes. She conjures an aromatic cake that tantalizes the senses and reinvents the traditional steak and kidney pie with a Moroccan twist, integrating bold spices and flavors.
Nadiya Hussain’s ascent to culinary stardom is nothing short of remarkable. Her journey began with her victory in the sixth series of “The Great British Bake Off” in 2015, where her passion for baking and charismatic personality captured the hearts of the nation. Since then, Nadiya has transitioned from a passionate home baker to a celebrated national icon. Her culinary expertise extends beyond the realms of baking, showcased through her engaging television appearances.
Nadiya’s British Food Adventure episode 4
Hosting shows such as “Nadiya Bakes” (2020), “Nadiya’s Time to Eat” (since 2019), and the recent “Nadiya’s Simple Spices” (since 2023), Nadiya brings her vibrant personality and culinary wisdom into homes worldwide. Her approachable and innovative style resonates with viewers, making her a household name in the culinary world.
Nadiya’s influence stretches far beyond television. Her robust presence on social media platforms like Instagram and Twitter allows her to connect with a vast audience, sharing glimpses of her life as a mother, her culinary explorations, and her everyday inspirations. Her personal website, nadiyahussain.com, offers a window into her life, highlighting her identity as a family woman with deep roots in cooking.
As an accomplished author, Nadiya’s cookbooks, featured on platforms like The Happy Foodie, showcase her culinary creativity and accessibility. These books serve as a testament to her ability to translate complex flavors into approachable recipes, making gourmet cooking accessible to home chefs.
Nadiya Hussain’s journey, well-documented on platforms like IMDb, is a story of talent, perseverance, and relatability. From her humble beginnings as a home baker to becoming a national treasure, she has inspired a generation of aspiring cooks and bakers. Her ability to blend traditional techniques with modern twists has made her a beloved figure in the culinary world, and her story continues to inspire those who dream of turning their passion for cooking into a celebrated career.
In summary, Nadiya’s British Food Adventure episode 4 is more than just a culinary exploration; it’s a celebration of innovation, creativity, and the enduring spirit of one of Britain’s most beloved chefs. Join Nadiya as she continues to redefine the boundaries of cooking, one dish at a time.
Orange blossom and rosemary polenta cake
Polenta, with its distinct and versatile texture, excels in absorbing and enhancing other flavors, particularly those of citrus fruits. This remarkable ability is especially evident when polenta is used in baking. In the context of a cake, it provides a robust and durable structure. More impressively, it functions akin to a sponge. This quality becomes crucial when the cake is infused with flavors such as that of an orange syrup. The polenta diligently soaks up every nuance of the syrup, ensuring that each bite is imbued with the rich, zesty essence of orange, creating a harmonious blend of textures and tastes.
Ingredients:
For the cake
- 180ml/6fl oz mild olive oil
- 220g/8oz caster sugar
- 300g/10½oz ground almonds
- 3 large free-range eggs, lightly beaten
- 4 mandarins, finely grated zest only
- 3 tsp finely chopped fresh rosemary leaves
- 3 tsp orange blossom water
- 150g/5½oz polenta
- 1 tsp baking powder (gluten-free if needed)
For the thyme and orange syrup
For the icing and decoration
- 50g/1¾oz icing sugar, sifted
- 7–8 tbsp pistachio or walnut oil
- chopped pistachios, for decoration
Method:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin.
- To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water.
- In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean.
- Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse.
- Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely.
- To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios.
Crispy chicken with sweet potato fries and barbecue beans
Indulge in our delectable Crispy Chicken, perfectly paired with Sweet Potato Fries and Barbecue Beans. Delve into the flavors of our Crispy Chicken, which surprises with a secret layer of tantalizing spices beneath its golden, crunchy exterior. Each bite is a journey through savory and spicy notes, making every mouthful an experience to remember.
To complement the chicken, we serve it alongside our oven-baked Sweet Potato Wedges, which are cut from the freshest sweet potatoes and baked to perfection to achieve a soft interior and a slightly crisp edge.
The ensemble wouldn’t be complete without the rich and smoky Barbecue Beans, adding a hearty and flavorful dimension to the meal. This trio of tastes creates a harmonious balance, offering a satisfying and wholesome dining experience.
Ingredients:
For the chicken
- 4 x 150g/5½oz chicken thighs on the bone
- 200ml/7fl oz sweet chilli sauce
- 150g/5½oz plain flour
- 1 tsp baking powder
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 150ml/5fl oz vegetable oil, for frying
For the sweet potato fries
- 2 tsp garlic powder
- 1½ tsp paprika
- large pinch salt
- 2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges
- 2 tbsp olive oil
For the barbecue beans
- 2 x 400g tins baked beans
- 1 tsp smoked paprika
- 2 tbsp brown sauce
Method:
- Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
- To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain.
- Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.
- Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate.
- Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside.
- To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat.
- Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender.
- Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together.