cooking Archives - Page 85 of 91

Hairy Bikers’ Mediterranean Adventure ep.6

Mediterranean Adventure / 2 minutes of reading / February 21, 2018 / By HDclump

On the final leg of Hairy Bikers Mediterranean Adventure, the bikers are travelling through southern Spain in the footsteps of the Moors, heading for Costa del Sol and the midsummer festival of San Juan. They begin their exploration of the Moorish influence on the culture and cuisine of Spain in Valencia. Renowned as one of Spain’s most fertile areas, crops have been cultivated here since Roman times, but it was the Moors who perfected the irrigation systems that allowed farming to flourish and, to this day, Valencia is a destination for those seeking out world-class produce. The bikers […]

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Hairy Bikers’ Mediterranean Adventure ep.5

Mediterranean Adventure / 2 minutes of reading / February 20, 2018 / By HDclump

Up until now, on this epic 3000-mile journey across the Mediterranean, the Hairy Bikers have met people deeply embedded in their cuisine and culture. This time, it is about the British influence in the Med from the 17th century until today. In this episode, the bikers are visiting two of the Balearic Islands – Minorca and Majorca. They begin their journey in Mahon, Minorca. This is where one of the world’s favourite condiments was invented. Yes, mayonnaise is actually Mahon-naise. Between 1708 and 1802, Minorca changed hands six times, with variously the Spanish, French and English in government.

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Nigel Slater’s Middle East – Iran ep.3

Nigel Slater's Middle East / 2 minutes of reading / February 18, 2018 / By HDclump

Nigel Slater’s Middle Eastern food adventure concludes by visiting a country shrouded in mystery and often in the headlines – Iran. Here Nigel sets out to discover the secrets of Persian food, one of the oldest and most influential cuisines in the world. He begins his journey in the bustling capital Tehran, where he is invited into the homes of people who cook dishes that have been handed through the generations. He is taken to lunch at his taxi driver’s house to sample dizi, an Iranian favourite for hundreds of years and possibly the nation’s most popular dish.

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Hairy Bikers’ Mediterranean Adventure ep.3

Mediterranean Adventure / 2 minutes of reading / February 16, 2018 / By HDclump

In Hairy Bikers’ Mediterranean Adventure ep.3: the bikers’ Corsican adventure begins in Bonifacio in the south of the island. They head straight for one of the best delis in town to scope out the local cuisine, including the legendary sausage figatelli. Tony, the owner, tells them that there is a holy trinity of ingredients that makes up the basics of Corsican food – meat, cheese and chestnuts. He suggests that the best way for the bikers to understand what makes Corsicans tick is to meet the producers. This gives them a clear mission for their trip across the

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Hairy Bikers’ Mediterranean Adventure ep.2

Mediterranean Adventure / 2 minutes of reading / February 15, 2018 / By HDclump

Hairy Bikers’ Mediterranean Adventure ep.2: The bikers begin their Sardinian adventure in the small town of Cagliari, where everyone is in high spirits for the feast of St Efisio. The locals are dressed in traditional garb to parade through the town on decorated bullock carts. The bikers join in the fun by cooking a local speciality – almond and orange cakes. Leaving the festivities behind, they head west to meet the tuna fishermen of Carloforte. Here, tuna is known as the ‘pig of the sea’ and nose-to-tail eating is the norm. After seeing the locals’ unique form of

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Hairy Bikers’ Mediterranean Adventure ep.1

Mediterranean Adventure / 1 minute of reading / February 14, 2018 / By HDclump

The Hairy Bikers seek out the authentic flavours of the Mediterranean. The Hairy Bikers go off the beaten track in search of authentic flavours of Italy, from simple, local ingredients to spicy ‘nduja pate and some of the best gelato to be found. Hairy Bikers’ Mediterranean Adventure ep.1 dishes: 1. Calabrian pork ribs This flavoursome pork rib roast is cut from pork belly still on the bone. Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue. 2. Stuffed aubergines A great example of ‘cucina povera’ (kitchen of

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Rick Stein: From Venice to Istanbul ep.7

From Venice to Istanbul / 1 minute of reading / February 13, 2018 / By HDclump

Rick’s road trip reaches a conclusion as he arrives in Istanbul, just in time for the bluefish season, which allows him the chance to enjoy a fishing expedition on the Bosphorus, one of the world’s most strategic waterways, which divides the city into two continents. Rick also cooks two much-loved local dishes – lavish kofte kebabs with pistachios, and kapuska, a hearty traditional Turkish cuisine stew from the Black Sea region, whose name is derived from the Russian word for cabbage. Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of

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Rick Stein: From Venice to Istanbul ep.6

From Venice to Istanbul / 1 minute of reading / February 12, 2018 / By HDclump

The chef’s gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire is nearing its end as he leaves southern Greece for the shores of western Turkey. On the Cesme Peninsula Rick enjoys creamy Armola cheese matured in goat skins, Urla’s famous red wine and the ultimate Turkish breakfast. He also cooks the country’s iconic dish sultan’s delight – a mouth-watering lamb stew on a bed of aubergine puree. On his return to Blighty, he may find that fish and chips never seem the same again. Rick Stein embarks on a new gastronomic

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Rick Stein: From Venice to Istanbul ep.5

From Venice to Istanbul / 1 minute of reading / February 11, 2018 / By HDclump

Continuing his journey from Venice to Istanbul, Rick Stein arrives in the Greek Peloponnese and samples some memorable dishes and the best home-made moussaka he’s ever had. Back in his Symi island kitchen he cooks Galaktoboureko, Greece’s all-time favourite dessert. Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire – a melting pot of East and West.

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Nigel Slater’s Middle East – Turkey ep.2

Nigel Slater's Middle East / 2 minutes of reading / February 10, 2018 / By HDclump

Nigel Slater continues his Middle Eastern culinary adventure by visiting Turkey, home to one of the world’s grandest cuisines. Travelling from the bustling megacity of Istanbul to the rural heartlands of central Anatolia, and through the mountains of the Black Sea, Nigel discovers a vast and varied landscape, rich with tradition and local flavour. Nigel starts in Istanbul, previously Constantinople, the capital which at its height was the epicentre of some of the most exciting food in the world. Here Nigel gets a taste of the exuberant dishes of the sultans, but Istanbul also ignites his curiosity to

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Rick Stein: From Venice to Istanbul ep.4

From Venice to Istanbul / 1 minute of reading / February 10, 2018 / By HDclump

Rick’s gastronomic road trip brings him to northern Greece where he enjoys traditional dishes including veal stiffado and kotopita – which Rick declares to be the best chicken pie he has ever tasted. In the coastal city of Preveza he goes out prawn fishing and follows in the footsteps of poet Lord Byron visiting Messolonghi, a city where seafood is a highly regarded commodity. Rick also rolls up his own sleeves to cook his favourite Greek dishes of stuffed peppers and tomatoes and souvlaki.

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Rick Stein: From Venice to Istanbul ep.3

From Venice to Istanbul / 2 minutes of reading / February 9, 2018 / By HDclump

Rick Stein: From Venice to Istanbul ep.3: Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire – a melting pot of east and west. The chef continues his journey through Croatia and savours the native oysters of Ston, before crossing the border into Albania, where he is joined by his son Jack and the pair sample local dishes such as chicken jufka and kokoretsi. In his own kitchen on the Greek island of Symi, Rick cooks traditional Albanian dishes, including Lepur Comlek and Tave Kosi.

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